Chocolate chips cookies

Chocolate chips cookies seriously are a baking basic I think! I mean, who has never made or eaten some? 😉
It’s probably something that people think it’s impossible to have as a vegan, BUT NO!

You can make your own vegan ones at home with simple ingredients.
I based my recipe on this one : http://www.veganricha.com/2016/12/vegan-chocolate-chip-cookies-coconut-oil.html from VeganRicha, but with less sugar and oil 🙂

Lots of non-vegan people tried them and they all thought that they’re the same as traditional cookies, so don’t worry, everyone should love them 😉
It isn’t an “healthy” recipe, but during December and January, I will focus myself on healthy recipes without any refined sugars/flours. So let’s stay tuned if you’re interested in that kind of recipes!

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RECIPE

For approx. 15 cookies

  • 1.5 tbsps ground flax seeds + 4 tbsps water
  • 1/3 cup solid coconut oil
  • ¼ cup coconut sugar
  • ¼ cup cane sugar
  • 2 tbsps plantbased milk
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp vanilla extract
  • 1 ½ cup flour
  • 1 cup chocolate chips

Preheat your oven to 180c.

Start by making the flax egg by mixing the flax seeds and the water and letting sit for 5min.

Put all the ingredients except the flour and the chocolate chips in a big mixing bowl and beat until it gets super creamy.

Slowly add the flour and continue beating until it’s incorporated.

Add the chocolate chips and stir.

Use an icecream scoop to shape your cookies and put them on a baking tray covered with parchment paper. Be careful to leave some space between your cookies!

Bake them for 10-12min. (they’re super soft when you take them out of the oven, that’s normal!)

Let them harden a bit on the hot baking tray and then, place them on a cooling rack.

They’re better when eaten a bit warm, but can be kept in  an airtight container for several days 😉

 

 

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Pear and chocolate tartlets

 

Fall asks for comfort food and making some reserve for Winter, right?
And what’s better for this than chocolate? 😉

The fact that pears are in season were an amazing opportunity to mix those two flavours together for an amazing result! Pear + chocolate are made for being together!

The base is my usual no-bake one which is perfect because super easy to make and so sweet that you don’t need to sweeten that much the filling. Of course, feel free to make your favourite tartlets crust instead! 🙂

Those were a huge success as even my mother told me that they were amazing : Tasty, not too sweet and super chocolatey! Nothing like the “vegan taste” I sometimes get ahah 😉

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RECIPE

For two tartlets

Crust :
Same recipe as this one : https://greeneatch.wordpress.com/2017/02/12/date-caramel-and-apples-tartlets/ 😉 or your fave vegan baked crust, maybe this one : https://greeneatch.wordpress.com/2017/08/31/mirabelles-tartlets-baked-no-baked/ 😉

Filling :

  • ½ cup dark chocolate
  • 1.5 tbsps cacao powder
  • 1 tsp coconut sugar
  • 2/3 cup plantbased milk + 2 tbsps
  • 1.5 tbsps corn starch
  • A pinch of salt

Start by making the filling as explained on the recipe linked before. Keep the crusts in the freezer while making the filling!

For the filling, start by melting the dark chocolate with 1/3 of milk on low-medium heat and gently stir.

Add the sugar, the salt and the cacao powder and stir.

Dissolve the cornstarch in the other 1/3 + 2 tbsps of the milk and add it to the previous mixture on medium-high heat. Be careful to not overheat it, otherwise you will get an awful texture!

Strongly whisk until it gets creamy, turn off the heat and keep whisking until you get the perfect creamy-thick consistency.

Cover with plastic film (?) and let chill in the fridge for an hour.

Once cooled, fill the tartlets’ crusts with finely chopped pear and then, with the chocolate cream. Top with some more pear, cacao powder or anything you feel like 😉

Keep in the fridge and eat on the same day. Otherwise, keep them in the freezer, because the crust gets wet really quickly!

Pumpkin pie

Pumpkin pie had been on my to do list for a reaaaally long time.

Why didn’t I make it sooner? Probably because every time I steam pumpkin, I eat it all before having the time to make anything else with it… (Steamed pumpkin tastes like heaven guys.)
This time though, I was stronger and managed to keep some homemade pumpkin puree in order to make this INCREDIBLE treat!
It’s seriously one of the best cake I’ve ever made I think. (Almost better than the blondies or my double chocolate muffins, yes!)
So if you have lots of pumpkin or simply want to eat a freaking delicious thing, go for this pumpkin pie!
Flavourful, not to sweet, perfect texture….. Sorry, I’m in love.

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RECIPE

For a 20cm. pan

Crust :

  • 1.75 cup spelt flour (you can use all purpose too)
  • 1.25 tbsp coconut oil semi-melted
  • 1.5 tbsp coconut sugar
  • 1/2 cup plant based milk

Filling :

  • 1.75 cup pumpkin puree (better homemade)
  • 6 soft dates (I use those : https://palmyradelights.ch/fr/shop/palmyra-cooking-3kg-pitted-4/) (more if you feel like it’s not sweet enough for you!)
  • 1/2 cup coconut milk (I kept the cream (top of the can) to make chantilly, so it works with non full-fat coconut milk ;-))
  • 2 tsps cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 4.5 tbsps cornstarch

Start by making the dough (it’s great to prepare it the day before so it can chill in the fridge overnight).
Simply put the flour and the sugar in a mixing bowl, “crumble” it with the coconut oil, slowly add the mylk and stir with your hands until you can form a ball with the dough.

Let it chill for at least 2 hours.

Make the filling by simply blending all the ingredients.

Roll out the crust (not too thick), put it in your prepared mold (I used a 17cm one like this : https://www.ecosia.org/images?q=moule+%C3%A0+charniere. If you use a tart mold, the pie won’t be as thick!) put some hazelnut/almond meal on it to protect it from the humidity of the filling.

Pour the mixture in the crust (Let 1-2 cm of crust higher than the filling) and bake at 180c. for 50 min. to 1 hour.

Let cool and enjoy!
For more yumminess, you can make caramelized pecans by simply heating some sugar and pecans in a pan on medium/low heat until the sugar has heavenly coated the pecans 😉

 

 

Gluten-free pumpkin pancakes

I hardly ever make pancakes or gluten-free baking, but I did both with this recipe and I’m really proud of myself, because it turned out pretty good! 😉
I used Teff and brown rice flour because I had them in my pantry and had to use them, but I think you could easily substitute with other gluten-free flour. (Not sure though! Make sure the consistency looks like a “pancaky” one ahah)
Those are perfect Fall pancakes for those colder days!

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RECIPE

  • ½ cup teff flour
  • 1/3 cup rice flour
  • 2 tbsps coconut sugar (more if you like sweet things and aren’t using sweeteners on top of them 😉 )
  • 2 tsps cinnamon
  • ¾ tsp baking powder
  • Pinch of salt
  • ½ cup + 2 tbsps pumpkin puree
  • 1 cup + 9 tbsps plantbased milk (Add tbsp by tbsp and stir until you get a great pancake consistency. You may use less or more!)

Start by putting all the dry ingredients in a big mixing bowl and stir. Add the pumpkin puree and the milk. Mix until heavenly incorporated.

Heat a non-stick pan on high heat and cook your pancakes on one side until some bubbles appear. Put on medium heat, return them and cook until they turn a bit brown.

For more yumminess, make this super easy pumpkin sauce by simply mixing some pumpkin puree with maple syrup and a bit of water until you get the consistency you like! 😉

 

Pumpkin brownies

 

Fall is already here! I’m a bit sad about it, but I try to see the positive aspects : Figs season, persimmons and chestnuts soon and, of course, PUMPKIN!
Yes, pumpkin is finally here! And I’m a really lucky girl, because my family often receives homegrown pumpkin that I have the pleasure to use 🙂
I puréed some of it and I’m ready to create lots of recipes with it 😉
The first one are those brownies which turned out yummy, but not as perfect as I wanted. Probably because of the oats that I didn’t blend enough… But feel free to use an other kind of flour in order to get a better texture!

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RECIPE

  • 1 cup pumpkin puree
  • ½ cup gooey dates (I personally use the Palmyra cooking from https://palmyradelights.ch/)
  • 1/4 cup plantbased milk
  • 1 tbsp coconut oil
  • 3 tbsps maple syrup
  • 1 tbsp grounded flax seeds + 3 tbsps water
  • 1 cup oat flour (blend your oats really well or use another kind of flour for the best result!)
  • 1/2 cup spelt flour or white flour
  • ½ cup cocoa powder
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips

Start by mixing the grounded flax seeds with the water to make a flax egg. Let it thicken.
Blend the pumpkin puree, the maple syrup, the dates and the milk together until it becomes a creamy and smooth mixture.
Put everything in a big mixing bowl and add the flax egg, the liquid coconut oil + all the dry ingredients little by little (not the chocolate chip). Stir until well until combined and finally add he chocolate chips to the batter.

Pour the mixture in a baking tray covered with parchment paper (make sure your brownies are not too thick or thin). Top with some more chocolate chips for yumminess and bake at 180c. for approx. 20min. or until a fork comes out clean.
Let cool and enjoy!

 

No-baked lemon bars/squares

 

I hardly ever make sweet things flavoured with lemon, but everytime I do I remember how amazing it is and regret not making some more often!
Seriously how good a lemon cake taste?!
This time, I didn’t make a lemon cake though, but some lemon bars which are the perfect snack 😉
And if you want to make them look a bit fancier to bring to your family or friends, just top them with fresh figs. Pure jewels!

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RECIPE

  • 4 dried figs
  • ¾ cup dates
  • 1/3 cup buckwheat
  • 1/3 cup nut butter
  • 1.5 cup oats
  • Zest and juice of one lemon

Start by soaking your figs in hot water for approx. 20 min. as well as your dates if they need it.

Then, simply put all the ingredients – but only 3/4 cup of the oats – in your blender or your food processor and blend until you get a sticky texture.

Transfer into a bowl and add the rest of the oats. Mix with your hands until you can make a not too sticky ball with the dough.

Put some parchment paper on a baking tray and spread your mixture on it in a not too thick rectangle. Let it rest for 30min-1hour in your fridge or freezer and cut into bars or squares!
Top with fresh figs for a super pretty touch 😉

Mirabelles tartlets (Baked + no-baked)

 

My boyfriend has some fruit trees in his garden and I’m the lucky girl who can pick them! Of course, I don’t hesitate one second when I see that they’re ripe. I love going under the trees with my Tupperware to pick all of them 😉
Two weeks ago, the mirabelles started to be super golden and juicy, so I decided to make tartlets!

A baked one and a raw one, because why not? 🙂
Of course, if you don’t have mirabelles, you can totally use other stone fruits!
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RECIPE
Crust :
BAKED :

  • 3/4 cup white flour
  • 1/4 cup spelt flour
  • 1 tbsp coconut sugar
  • 1 tbsp coconut oil
  • ¼ tsp salt
  • ½ tsp bicarbonate
  • 1/3 cup + 2 tbsps water

Put all of the dry ingredients in a big mixing bowl, add the coconut oil to it and “crumble” a bit. Then, add all of the liquid ingredients and stir with your hands until you can make a ball with it. Let it stay in the fridge for 30 minutes or even overnight

RAW :

Check this recipe : https://greeneatch.wordpress.com/2017/02/12/date-caramel-and-apples-tartlets/ 😉 (It makes a lot, so you can make bliss balls with the leftovers!)

Filling : 

  • A bit more than 2/3 cup oatmilk
  • 30 almonds
  • 1/2 tsp vanilla extract
  • 3 tbsps maizena
  • 2 tbsps coconut sugar

Make the filling by blending the almonds, the vanilla extract, the sugar and the milk together until it’s smooth. Then, pour it in a pan and add the maizena to it. Bring to a boil and stir intensely until you get a creamy texture (you can lower the heat when it starts “bubbling” too much).

Let the cream coming to room temperature.

BAKED :
Preheat your oven to 180c.

Roll out your crust so that it can fit into your molds covered with parchment paper. The thinner the better!

Cover the crust with some hazelnut or almond meal to prevent the crust to become too wet and pour the almond cream on it (not too much, it should arrive at the middle of the tartlets). Add your half mirabelles the way you want and bake it for 30-40 min., until it’s a bit colored 🙂

RAW :
Simply pour the almond cream in your firm crusts and top with the half mirabelles 😉