Chocolate and mixed dry fruit energy balls



Enjoy these energy balls in every moment of the day. Made with cocoa powder, coconut flour, almond flour, coconut oil, mixed dry fruit, and dark brown muscovado. Homemade, gluten free, flourless, vegan, dairy free. 



Oat flour and peanut butter cookies

Two peanut butter and oatmeal cookies tied by a layer of crunchy peanut butter. In total 6 cookies/sandwiches. Gluten-free, vegan, dairy free. Each bite of this treatment is a unique experience for those who love peanut butter. 



Vegan spiced homemade pumpkin butter tart                                            

Wake up on your Christmas holidays with this spicy pumpkin tart. Taste the homemade pumpkin butter.
Cinnamon, nutmeg, ginger, muscovado sugar. and a gluten free crumbly 

You will never have enough of this 15cm of rounded, gourmand dessert.



 Butternut squash, spicy, glazed donuts


Butternut squash donuts a gluten free little treats for the Christmas time, and not only!!!
Buckwheat flour, agave sirup, nutmeg, cinnamon and a glaze of icing demerara sugar, almond milk, nutmeg and cinnamon. Nothing more healthy of this round treats suitable in every time of the week.

for the donuts:

  • 60 ml grape seeds oil
  • 120 ml agave syrup
  • 170 gr butternut squash homemade puree
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • salt
  • 11/2 tsp baking powder
  • 105gr buckwhet flour

for the glaze:

  • 80gr icing demerara sugar
  • 1-2 Tbsp oat milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Preheat oven at 175°C.

Mix the oil, agave syrup, butternut squash homemade puree, spices, salt, and baking powder. Then the sifted flour. Pour the batter in a pan for donuts. 15'- 180'.

Meanwhile prep the glaze. Mix all the ingredients, and stir until well combined.

When the donuts are completely cool, dip in the glaze. Let it solidify.



Gluten free custard tart and iced demerara meringue

The custard tart is a little treat full of flavour. Even if it's only a crust with a custard it is a unique sweet. The meringue on top is the fresh and creamy touch, perfect touch!!!  The base is prepared with buckwheat flour, the custard cooked with goat milk, and demerara sugar; the meringue with iced demerara sugar. Unmissable! 



Gluten free, sugar free soft lemon buns 

If your friday night it's snowing, and it's so chilly to stay outside, cook these buns and taste it with an hot chocolate cup, or a tea cup, up to you. Buckwheat flour, gluten free flour, date paste, green stevia powder, organic lemon zest. Enjoy this amazing vegetarian dessert.

  • 90g buckwheat flour
  • 60g gluten free flour
  • 1/2 tsp pink salt
  • 1/2 tsp baking powder
  • 3 eggs ( separate the red from the white )
  • 1/2 tsp green stevia powder
  • 4 tsp homemade date paste
  • 80g goat butter
  • zest of 1 organic lemon

Mix the flours,  salt and baking powder; Mix the red of the egg with the date paste, and the green stevia. Add the melted butter, the lemon zest, and the flours, combine well with a wood spoon or a spatula. Add the White Whipped Egg, and stir until well combined, and gently from the bottom to the top. 

Fill the buns mold, previously oiled a bit, and bake 10' - 180°C ( fan oven ).
Let it cool 10' and remove the buns from the mold. Sprinkle the lemon zest on top and some light brown muscovado sugar. Taste them  with your hot chocolate or your preferred tea.




Red Fruit tart ( homemade jam )

Spring is arrived ( really? ) and nothing's better than a fruit tart, with a homemade jam and an almond flour crust. What else? Enjoy your treat time.

for the crust:

100g almond flour
50g hamp seeds flour
2 Tbsp coconut oil
a pinch of salt
4 Tbsp muscovado sugar or 2 Tbsp agave sirup ( more if you like it )

for the jam:

200g mixed red fruit ( fresh or frozen )
1 Tbsp lemon juice
2 Tbsp muscovado sugar or 1 Tbsp agave sirup ( more if you like it )

for the topping:

200g red fruit

Preheat oven 175°C, or eat your tart raw. Mix all the ingredients for the crust, transfer the ball obtained in a round pan of 20 cm, covered by a parchment paper, bake 10' to 15', or set aside in the fridge. Transfer the red fruits in a sauce pan on a medium light heat, add lemon juice and muscovado, stir and let the fruit turn in a puree, don't over cook. Pour the jam on the crust, cover with the red fruits. Optionally, but preferred, you can drizzle some jam with icing muscovado sugar on top, and eat your tart with a strawberry ice cream, or whatever you like. MMMMMM, so good!!!!

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Avocado Mousse Tart

The avocado mousse is definitely one of the best sweet you can eat. Not only because this vegan cream help our cruelty free soul, but even because this healthy fruit help our body to stay in shape, if eat moderately. It's fast and easy to prepare and you can useit on a tons of sweet recipes, with an almonds whipped cream, with a banana ice cream, on an almond cake, whereever, it's versatile, and over all, soooo good!!!

For the crust:
150g almond flour a pinch of salt 2 Tbsp of agave syrup
For the filling:
1 ripe avocado 1 Tbsp coconut oil 3 Tbsp cacao powder a pinch of salt 3 Tbsp agave syrup

Make the crust, mix together all the ingredients. roll out the dough on a baking paper, in a ceramic baking dish. You can bake your crust 180°C - 10' - 15', or put in the fridge, and wait to fill it with the mousse. Another tip is the addition of hemp seeds flour ( 100g almond flour, 50g hemp seeds flour ). Remove the avocado skin, and take off the core. Reduce it in puree with a hand blender, mix all the remaining ingredients, and blend again until smooth and creamy. Pour the mousse on the crust and spread it with a spatula. Sprinkle some chocolate chips. In the fridge for about 1h - 1h 1/2.


#vegantart #avocadomousse #tart #vegan #chocolatemousse #avocado #almondflour #healthy #london #nottinghill #healthyfoodcookmarket