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Ultra soft gluten-free carob & hazelnut cookies
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Cooking time: 15 min. For 4 small cookies or 2 large ones STEP 1: INGREDIENTS 3 tbsp rice or buckwheat flour 3 tbsp. hazelnut powder 1 tbsp grated coconut 1 tbsp of carob 1 tsp baking powder (bicarbonate) 1 tbsp coconut sugar 1 tbsp raisins 1 organic egg or 1 flax egg (1 tbsp of flax and 8 cl of water) 1 tbsp of cocoa butter or melted coconut 1 tbsp hazelnut or almond puree 1 pinch of salt and/or vanilla powder A few flaked almonds or crushed hazelnuts for the topping STEP 2: RECIPE In a bowl prepare the flax egg, i.e. 1 tbsp of flax seeds (ground) & 3 tbsp of water or vegetable milk and leave in the refrigerator so that the flax gels. In a mixing bowl, pour the dry ingredients and mix well, pour in the flax egg (or organic egg), the hazelnut puree, the coconut/cocoa oil. Place in the oven for about 15 min at 200°C until the edges of the cookies are golden.
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Acai and raw cacao fondant
Recipe by Camila Prioli, culinary author. Preparation : 15 min. Rest : 30 min For 4 people. STEP 1: INGREDIENTS 1/2 cup of acai powder 3 tbsp coconut oil 10 pitted dates 1 cup almond powder 1 cup of raw cocoa butter 1 cup of raw cocoa paste 1/4 cup coconut sugar 1 pinch of vanilla powder 1 pinch of Himalayan salt STEP 2: RECIPE Mix the almond powder with acai , coconut oil, dates in a food processor until dates are well combined. Reserve in a bowl. Melt the raw cocoa butter and the raw cocoa paste in a bain-marie. Mix the melted cocoa with the sweetener of your choice, vanilla powder and salt. In a blender, mix the ingredients carefully. Press the mixture of acai in a brownie pan. Pour the liquid chocolate over the fondant. Place in the freezer for approximately 30 minutes.
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Pear, carob & almond cake (gluten-free, dairy-free)
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Cooking time: 25 min at 180°C. For 1 cake of 6 portions STEP 1: INGREDIENTS 1 large comice pear or 2 small pears 2 tbsp rice or buckwheat flour 80g chestnut flour 1 heaped tbsp potato starch 60g of almond powder 1 handful of flaked almonds + a little for the topping 4 tbsp of carob 1 tsp baking powder (bicarbonate) 40g of coconut sugar 3 organic eggs or 1 flax egg (1 tbsp flax and 8 cl water) 2 tbsp melted coconut + 1 for oiling the mold 2 pinches of salt 1/2 vanilla pod or vanilla powder optional: 1 tsp cinnamon STEP 2: RECIPE In a bowl prepare the flax eggs, i.e. 1 tbsp of flax seeds (ground) & 3 tbsp of water or vegetable milk and leave in the refrigerator so that the flax gels. In a mixing bowl, pour the dry ingredients passed through a sieve and mix well, pour in the flax eggs (or organic eggs), the coconut oil. Peel your pear, cut it into more or less coarse cubes and add them to the preparation, mix well. Pour your preparation into a previously oiled mold and place in the oven for around 25 min at 180°C. Enjoy hot or cold!
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Maca adaptogenic porridge & steamed seasonal fruits
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Soaking (for oilseeds: 4h min. For two bowls of porridge: STEP 1: INGREDIENTS steamed seasonal fruits 1 apple 2 pears 3 sprigs of thyme Porridge with Maca Muesli 6 to 7 tbsp of maca muesli 10 to 12 tbsp. of vegetable milk 4 tbsp walnuts 2 tbsp cashew nuts 1 tbsp. yacon syrup Optional : Soak nuts and cashews in water for 4 hours and rinse. STEP 2: RECIPE In a steamer, place the pieces of diced fruit, peeled or not, cook for at least 10 minutes with the sprigs of thyme placed on top of the fruit. In a saucepan, pour the muesli and the vegetable milk, simmer over low heat for a maximum of 5 minutes, stirring often. Pour the porridge into bowls, add the fruit, the yacon syrup and nuts!
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Raw white chocolates filled with maca, carob & hazelnuts
Recipe by Marie Rousset , Communications & Quality Manager at Sol Semilla. Preparation : 30 min. Rest : 2 hours a dozen chocolates STEP 1: INGREDIENTS For coating 80g raw cocoa butter melted in a bain-marie 1 tbsp coconut oil 1.5 tbsp agave syrup 3 pinches of vanilla powder 1/2 tsp of maca Optional: 3 heaped tbsp of raw cacao nibs For the melting heart of superfoods 6 pitted dates 1 tsp almond paste 2 tsp hazelnut puree 2 tsp hazelnuts (raw or toasted) 1 tsp of carob 1 tsp of maca 1 small teaspoon of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.) 1 nice pinch of fleur de sel STEP 2: RECIPE Prepare the ganache Mix all the ingredients together (after rehydrating the dates for 30 minutes if they were too dry). Depending on the molds (if you don't have molds, ice cube trays are practical) use, shape rectangles, balls or cubes. At this stage, if you want to add toppings such as raw cocoa nibs or crushed hazelnuts, place them at the bottom of the molds before adding the dough on top and leave to set for at least 30 minutes in the refrigerator. For the white chocolate coating Melt the raw cocoa butter and coconut oil in a bain-marie with the vanilla and maca (passed through a sieve otherwise it will clump). Stir from time to time, add the agave syrup and mix again. Pour the mixture equally into the molds until the ganache is covered. Refrigerate for at least 2 hours. Unmold and consume within 48 hours. Marie's recipe can also be made with cocoa paste (instead of raw cocoa butter) for dark chocolates!
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Hemp & chocolate vegetable dessert cream
Recipe by Marie Rousset, communications manager at Sol Semilla, plant-based cuisine chef. Rest : 1 hour Preparation : 20 minutes For about 2 glasses STEP 1: INGREDIENTS 70 g of 72% chocolate discs (in the bulk section of organic stores) 90 g coconut milk/cream 6 g of psyllium + 40 g of water 90 g hulled hemp seeds & 10g of almond powder 3 to 4 pitted dates 2 drops vanilla extract 3 tbsp. of Andean cocoa powder 1 tsp. of raw cacao nibs Option: pomegranates, grated coconut, hazelnuts (whole or crushed) raw or roasted STEP 2: RECIPE Soak the hemp seeds , almond powder and dates in a large bowl of water for at least 1 hour, filter using a chinois (fine mesh strainer) Soak the psyllium in water in a cup, set aside. Melt the chocolate discs with the coconut milk in a bain-marie, turn off the heat and add the vanilla extract, mix well. Pour the swollen psyllium, melted chocolate, hemp and rehydrated dates into a blender and mix vigorously until smooth. You can add raw cacao nibs also. Pour into glasses or small bowls, add the toppings of your choice, here pomegranate, hemp... Have fun changing the toppings as you wish: raw cocoa nibs , shredded coconut, peanuts, walnuts, berries of your choice!
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Cat's claw decoction
Cooking time: 5 min. Preparation : 10 min. For about 1l STEP 1: INGREDIENTS 1 tbsp. cat's claw 1 L of water 1 tablespoon of acerola (optional) 3 tbsp coconut syrup, yacon STEP 2: RECIPE In a saucepan, heat (simmer) the water. Add the tablespoon of cat's claw and heat for 5 minutes to activate the active ingredients of the plant. Wait for the preparation to cool before putting it in the fridge. Keep for 10 days in the refrigerator in a closed container. Hot version: 1/3 of the glass of decoction in a herbal tea (rosemary, thyme, ginger, etc.) Cold version: 1/3 of decoction in apple juice, acerola, ginger juice, a little sparkling water
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Vitamin juice with acerola
Recipe & Photo Credit by Charles Bradier. Acerola is a small, sour Brazilian cherry, a source of vitamin C and iron. 1/2 to 1 tsp per day in a smoothie, a banana, in vegetable yogurts, compotes, vinaigrette sauces, like here in a cocktail! Acerola wonderfully zests all juices by providing an extra dose of vitamin C. For two people: STEP 1: INGREDIENTS 5 carrots 1 nice beetroot 1 apple 2 handfuls of fresh spinach 2 tsp acerola powdered Optional: a little fresh ginger if you feel more tired than usual. STEP 2: RECIPE Pass the carrots, beetroot alternately with the spinach through the juicer. Add between 1 teaspoon to 1 tablespoon of raw acerola powder. Mix all ingredients in a shaker. Advice : Once opened, the package must be closed well. If moisture gets into the bag, the acerola can clump together into small blocks, nothing serious, the product remains good, it will be enough to remix it into powder.
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Spirulina vegetable caviar
A recipe that has stood the test of time at Sol Semilla, it is essential Preparation : 10 minutes keep: 4 days. For a bowl STEP 1: INGREDIENTS 3 cups sunflower seeds 2 cups pumpkin seeds 1/2 cup sesame seeds 2 tbsp. spirulina powder 2 tbsp tamari soy sauce 2 tbsp olive oil 2 pinches of pepper 1 tsp water STEP 2: RECIPE Blend for a long time, scraping the sides from time to time, until you obtain a grainy consistency. To make the mixture smoother and easier to mix, you can soak the sunflower seeds for 5 hours before mixing with the rest of the ingredients. Store in an airtight container in the refrigerator for 4 to 5 days maximum.
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