Recipes Oui!

Two great sweet recipes...with the magic help of mini Chefs!

Organic Carrot Cake (without butter)

*Ingredients needed*
4 organic eggs
140gr de vegetal oil
160gr appel compote (prefereable if homemade)
160gr brown non refinated sugar
160gr rapadura sugar
3 coffee spoon of vainilla
300 gr organic flour or spelt flour
2 coffee spoon of baking soda
2 coffee spoon of baking powder
1/2 coffee spoon of salt
1/4 coffee spoon of nutmeg
3 coffee spoon of cinnamon
200gr of organic grated carrots + some more to decorate
125 gr pecan nuts cutted into pieces

Heat the oven at 180ºC.
Mix in a bowl the eggs, the oil, the apple compote, the sugar and the vainilla.
Add, the flour, the baking soda, the yeast, the cinamoon and the nut meg.
Add the 200gr of grated organic carrots and the pecan nuts.
Put your mix into the molds and cook in oven for 30/40 minutes.
Cool down for a few minutes.
To decorte use oats flakes, fresh grated carrot and pecan nuts o orange glazed.
Sometimes I do a homemade crumble that I put onto it.


Vegan Truffles with almond puree

*Ingredients needed*
150gr dark chocolate (70% cacao at least)
100gr of almond puree (like the tahini but with almonds)
1 big spoon of honey
1 big spoon of pralin (mix of hazelnuts and brown sugar)
1 big spoon of sugar free cacao
To decorate the truffles, we used sesame seeds, pistachios, nuts, hazelnuts, cacao, coco seeds and praliné!

Melt the chocolate (au bain-marie) in a bowl clean and dry.
Once out of the fire, mix the almond puree and the honey and add the melted chocolate.
Cool down and put in the fridge for 1 hour.
After this time, and with your hands ( freshened with cold water), take half a spoon of the chocolate preparation and do a circle form.
Prepare a few plates to separate the pralin, the cacao, the sesame, the pistachios, etc.
Roll the balls in one of the plates.

You can conserve the truffles in a fresh place for one week. Remember to remove them of the fridge a few minutes before serving.



Real Food

This year started with many changes! But all changes are good changes!

First would like to share with you this post shared by lovely blogger Beatriz Gaspar from Con botas de Agua:


                                                        diseño by Maite de PluralStudio

Chloé Sucrée this year will support Jamie Oliver Food Foundation and will have to reach 3 challenge:

COOKING GREEN + RECRUIT FOOD LOVER VOLUNTEERS + BE ACTIVE  so we can SPREAD the word for better food education!


Recipes Oh oui!

I compromised with all of U to post the recipes we've doing these last weeks....

Vegan truffles!

Spelt (or quinoa) crêpes with apple compote and speculoos crumble!

Carrot cake (dairy-free)!

All these recipes were done with kids at different Ateliers.

Yummy Yummy!

Great news!

Hello  everybody!

Great week starting!
Chloé Sucrée just joined the Food Revolution at the Jamie Oliver Food Foundation!

Could the week start better?

Yes, with a baking Atelier with mini Chef Maria & Katia, two little and beautiful girls!
Chocolate is their obsession so I try and we try to change some of the recipes I have introducing new flours (spelt and quinoa ones), using only brown suger and fruits (apple compote, apple crumble, etc).
And we bake in French, of course, so much glamourous! hihihi

So we did Spelt Crêpes avec apple cinnamoon compote and speculoos crumble!
(this recipe is not gluten free, but we can switch flours).

It's all about starting something! 
And making them active in the cooking process, showing them why we use this and not this and "apple compote is not so bad after all....I quite like it I think" (true story from a 12 years kid) ;)