Abricots caramélisés à l’érable et noix de coco. On est en plein dans la saison des abricots, je me suis demandée ce que je pouvais faire avec, ils sont dans ma panière à fruits, il fait très chaud, les fruits s’abîment très vite, c’est l’enfer ! Mon homme adore le sirop d’érable et je voulais lui faire plaisir avec une recette simple, minute, express (il fait chaud ah ah ah!). Je vous propose un dessert gourmand presque 100% fruits (j’ai bien dit presque!). Pour accompagner les abricots, j’avais envie de morceaux de coco bien frais/croquant et de quelques feuilles de menthe/basilic. Récap en image Courses et dosages: Pour 2 personnes Une dizaine d’abricots dénoyautés coupés en deux3 cuil. à soupe de sirop d’érable2 cuil. à soupe de copeaux et de morceaux de noix de cocoquelques feuilles de menthe et basilicle jus ½ citron jaune Recette Faites cuire le sirop d’érable dans une poêle sur feu doux. lorsqu’il commence à mousser, ajoutez les abricots et laissez-les caraméliser pendant 8-10 minutes.
Agua fresca à la pastèque. J’adore l’agua fresca un peu à tous les fruits mais l’agua fresca à la pastèque reste ma préférée. Il s’agit d’une boisson à base de fruit (un cocktail sans alcool). Les aguas frescas (eaux fraîches ça parle déjà non ?) Sont typiques du Mexique et se sont diffusées également aux États-Unis. Désaltérantes, parfaites en cas de grosses chaleurs. Composées d’eau, de sucre de fruits ou même de céréales, elles sont vendues un peu partout dans des échoppes ou dans le rues. Ce qui la rend plus séduisante et plein de pep est le fruit associé au citron vert et à la menthe. Finalement avec pas grand chose on a un boisson qui fête l’été, les grandes tablées, les brunchs, les retours de plage et les pique-niques en plein air.
Agua fresca à la pastèque (pour 4 personnes) Préparation : 15 min (+ repos d’une heure dans l’idéal) Ingrédients Conseils : Utilisez toujours des fruits extra frais. Agua fresca de pastèque et fleurs d'hibiscus. Get fresh recipes via email: There are few things are more refreshing than an agua fresca (which literally means cool water, appropriately enough). Typical agua frescas are non alcoholic drinks, slightly sweetened and served chilled. While fruity agua frescas are most common, non-fruit flavors like horchata, tamarind, and hibiscus can also be categorized as agua frescas. Not only are they ridiculously refreshing, they are also ridiculously easy: simply blend your fruit with water, strain, and add sweetener and acid to taste. Some of my favorite agua fresca flavors include watermelon and hibiscus (also called jamaica flowers), and I’m often torn which one to order. That’s exactly what I’ve done here, infusing a classic fresh watermelon agua fresca with a tart and tangy hibiscus tea.
Dried hibiscus flowers are available at many international or Mexican grocers, you can also buy it online. Might I recommend keeping a pitcher of this in the fridge at all times this summer? Ingredients: Assida au sésame – Recette tunisienne. L’Assida est une sorte de porridge présent dans de nombreux pays de l’Afrique du Nord au Yemen et même en Indonésie, mais les recettes varient tellement d’une région à l’autre qu’il s’agit de desserts entièrement différents. Du Yémen au Soudan, il s’agit plutôt d’une pâte de date mélangée avec des céréales comme du millet ou du blé. Une recette similaire sous le même nom est citée dans un livre de recette du 13ème siècle. On retrouve cette recette avec du miel en Algérie ou en Andalousie. Cependant, en Tunisie, il existe une version composée de pâte de sésame torréfiée, de farine et de fruits secs.
Ingrédients 150 g de pâte de sésame 80 cl d’eau 100 g de sucre en poudre 100 g de farine Fruits secs concassés (amandes, noisettes, noix…) et graines de sésame Préparation 1. 2. 3. On retrouve cette recette avec du miel en Algérie ou en Andalousie. Ingrédients 150 g de pâte de sésame 80 cl d’eau 100 g de sucre en poudre 100 g de farine Préparation 1. 2. 3. Bananes garnies.
Bissap vanille gingembre. Most days I drink three cups of tea. Sometimes more. Every day, at about the same time, I’m ready for my evening cup of deliciousness. Usually the sun has dipped below the horizon, lending a hazy glow to the darkening sky, and I desire little more than to sneak under a soft throw on the couch. With every sip I slip away. This is when I unwind. This is when I daydream. Even if I drink the same tea all day long, this cup tastes different.
During these calm evenings, I almost always want hot tea although sometimes – in the sweaty heat of Oklahoma summers, I crave a tall glass of cold tea outside, in the warm evening breeze. We’ve made pineapple bissap before, but today’s recipe is a totally different experience – softer, more complex, and with a spoonful of sugar in every glass, it’s just about the best drink I can think of for a west African tea party. Makes 2 quarts (8 cups) Ingredients: Method: Countdown to cozy time! Let steep a few minutes. Next? Village de Sangha (Mali) Photo by Padawane. Bliss balls au citron. In this recipe, I show you how to make delicious, gluten-free, paleo-friendly, raw lemon bliss balls.
These tasty energy balls are inspired by the lemon drizzle cake. Made with nuts, coconut and lemon, they are perfect as a snack or a mini treat. Last week, I made these lemon bliss balls or energy balls as a bit of an experiment. I saw a new flavour of Naked Bars at a store called ‘Lemon Drizzle’ and I liked the idea of making lemon drizzle cake inspired bliss balls. As I imagined in my mind, these nutty lemony balls turned out perfectly! I was hoping they would last longer than a week but I took a container on a climbing trip and they were gone before I knew it. I used some edible lemon essential oil in this bliss ball recipe but it’s optional.
I think a combination of cashews and almonds works really well with lemon but you can use a combination of other nuts and seeds. You will need a food processor to make the bliss ball mixture. Print Description Nutrition. Bliss balls coco-framboise. Bouchées de banane glacées. Before I share this recipe with you please be warned, these are good… …I mean seriously good, and very addicting. That’s the bad news, the good news is that they are easy to make, they can be stored in the freezer for over 2 months (although I doubt there will be any left by then) and with banana being the primary ingredient it is relatively easy to convince yourself they are healthy and low in calories. I have been experimenting with the idea of frozen banana bites for awhile now but have struggled with creating a non chocolate dipping sauce as chocolate is not allowed on the Specific Carbohydrate Diet (I know, its pretty heartbreaking).
I was excited to discover that macadamia nuts make the perfect base for a coating, they freeze well and do not have a strong overpowering flavour. There are so many different variations and toppings you can use. Play around with them and let me know which is your favourite. Here are a few other frozen treats you might enjoy! Every Last Bite Vanilla Sauce. Bouchées de pois chiches façon cookies. My chickpea cookie dough is thick, creamy, and studded with mini chocolate chips (and it tastes close enough to the real thing that people genuinely do a double take). It’s ready in 10 minutes and is packed with protein and fiber that actual cookie dough has never heard of.
The skepticism is fair. Chickpea cookie dough sounds like a health food compromise, and most people expect it to taste like one. But chickpeas have a naturally mild, slightly nutty flavor that almost completely disappears behind almond butter, vanilla, and brown sugar. As someone with a nutrition and sensory science background, I find this fascinating: what we perceive as “cookie dough flavor” is almost entirely vanilla, fat, and sweetness, and chickpeas provide the structure for all three without contributing much of their own flavor. What’s left is a healthy cookie dough dip that’s rich, scoopable, and sweet in all the right ways. Reader rating “My kids like them. Add your review The testing Key ingredients. Boules d’énergie aux abricots et quinoa soufflé.
Brownies sans cuisson. Chocolate brownies are traditionally a baked, finger food, cake-like dessert. There are different theories on the history of the brownie, but since there is no formal definition of what they are there is a lot of room to use your imagination. Some people make them fudgy, others make them cakey. If you are like me then you might prefer to make them raw, with no cooking involved at all. In this recipe, I am going to show you two different ways to make them, simple style (arty topping optional). No-Bake Vegan Brownie Video Tutorial Equipment for no-bake vegan brownies? You have options! If you don’t have a food processor use this easy method instead Grind down the seeds or nuts in a nutribullet, nut mill, or regular blender. Decoration and toppings for no-bake brownies You can leave them plain if you like with zero topping at all and they’ll still taste delicious.
I do get quite excited at making them look fancy though. You can use anything that can be sprinkled on top. Playing with your food. Café frappé vegan. Vegan maca caramel frap is super luscious with only dates and banana used as sweetener. Cold brew coffee, healthy fats, and vanilla, so good! Our place has been a construction zone for the last week or two! Having people at your place making loud noises all day every day for a period of time isn’t exactly my favourite thing, but I’m grateful that it all came together. And we got our new patio! Cookouts coming our way ASAP. This holiday weekend is generally the jump-off point for summer around here. I spent last summer living and breathing my cookbook, so it’ll be nice to just do things because I feel like it. I love the photography on Sweetish! I received a smattering of these natural cleaning products a couple weeks ago, and they’re just lovely.
This farmer helped start the organic strawberry farming industry in California, and I love his determination. Screen breaks are very necessary. I did a couple interviews recently! Prep Time: 5 minutes mins Total Time: 5 minutes mins Ingredients. Brownies à la courgette. This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat. What do you make when you’ve made all the zucchini bread and zucchini muffins? Zucchini brownies, of course! Stop what you’re doing and gather the ingredients for this recipe that will have your friends and family running for another piece. The brownies come out ultra moist and gooey, with a deep, rich chocolaty flavor.
Ingredients in this zucchini brownies recipe The secret to rich and moist brownies? Granulated sugar Neutral oil Zucchini Vanilla extract Cocoa powder Dutch process cocoa powder Cornstarch All-purpose flour Baking soda Kosher salt Chocolate chips The flavor key: Dutch process cocoa powder This zucchini brownies recipe uses a combination of two types of cocoa powder to achieve the deep, dark chocolaty flavor. Tips for zucchini brownies Zucchini brownies are as straightforward as a standard brownies recipe!
Use a metal pan for baking. Print. Carrés aux dattes, tahini et chocolat noir. Date bars with creamy tahini, chopped walnuts and dark chocolate are your favorite childhood candy all grown up. This midday pick-me-up is vegan, with no refined sugar, no gluten, and no baking required. Supremely easy, these gluten free sweet treats just take a little planning: give yourself 2 1/2 hours to allow them to set in your freezer. These date bars are my go-to when I’m craving something indulgent. They’re sweet but not too sweet, with a nutty sesame flavor and a decadent chocolate coating. I know I can count on them to give me a little jolt of energy. On a particularly long day, I pair them with a hot cup of coffee or Arabic Tea With Fresh Mint. When I’m short on time, even just a quick little dip into the fridge for a bite gives me that boost I need. This recipe makes 36 bars, but they stay fresh for up to a week (and they’re always eaten well before then in my house)!
Date Bar Ingredients These no-bake date bars require only four ingredients. What are Medjool Dates? Carrés vegan chocolat et cacahuètes. Carrot Cake vegan. Come y Bebe : Salade de fruits équatorienne. This Ecuadorian and Latin American tropical fruit salad, called come y bebe in Ecuador, is made with a mix of tropical fruits including papaya, bananas, pineapple, and oranges. En Español Come y bebe, which literally translates as eat and drink, is an Ecuadorian tropical fruit salad made with fruits including papaya, bananas, pineapple and orange juice, the fruit is cut in small pieces and usually has a good amount of orange juice so that you can actually drink it.
This is a very refreshing drink or dessert for the summer. Jump to Recipe The most basic –and traditional – come y bebe that I’ve had consisted of just papaya, bananas and orange juice. I add the pineapple because that’s the way my mom made it and also because I love that combination of smooth papaya, sweet banana and crunchy tartness of the pineapple. I didn’t add any sugar or honey this time because the fruit was sweet enough and also I served it with honey whipped cream which gave it a little extra sweetness. Cookies de pois chiches aux éclats de chocolat.
My chickpea chocolate chip cookies are thick, chewy, classic-style cookies that just happen to be vegan (and made with a full can of chickpeas)! They bake up golden with crisp edges, soft centers, and zero bean flavor (I solemnly swear!) , delivering everything you want from a traditional chocolate chip cookie with a little extra fiber and protein baked in. This recipe came from the same place in my heart as my black bean brownies and other bean-based desserts. I love taking familiar comfort desserts and quietly packing them with more nutritional value without changing the classic dessert texture. The goal here was not a “healthy” cookie or a novelty bake. The Testing Lots of tests taught us that chickpeas bring a lot of hidden moisture to cookies.
The turning point was treating chickpeas as a structural veggie ingredient rather than the main one. The final breakthrough was fat choice. Here’s what you’ll need Jump down to the recipe card for exact measurements. What is aquafaba? Cookies vegan au citron. While some people like chocolate, pistachio or caramel, I love anything and everything lemon flavoured. Lemon cheesecake, cupcakes or curd, if it contains even a splash of lemon juice or zest then it’s my kind of dessert. These cookies have lemon in both the cookie base and icing, and they are really really good. The cookie base is slightly chewy while the icing, ooohh the icing. I can honestly say that this is the best dairy free icing I have ever tried because of its thick consistency which is just like traditional butter cream frosting. The cookies are incredibly easy to make and contain just a handful of ingredients. I like to roll out the dough and then cut it into fun shapes, but to save time you can easily just form flat cookies using your hands.
I have to be honest, the icing is a bit temperamental. Make sure that the Paleo Lemon Cookies have completely cooled before icing them, I promise patience will pay off! Here are a few other cookie recipes that you might enjoy: Cookies Icing. Cookies vegan banane et flocons d'avoine. Crème vegan avocat, banane et cacao. Dattes aux amandes et au chocolat. Energy Balls aux figues et à la poudre de maca. Fruits des bois à la chantilly coco. Gâteau vegan au combava et graines de chia. Granité de pastèque à la fleur d’oranger. Infusion à la cardamome et à l’orange. Infusion à la citronnelle. Infusion vitaminée à l'orange sanguine et au poivre de sichuan. Lemon bars vegan.
Limonade au citron vert. Mango Pudding. Milkshake vegan aux dattes, banane et tahini. Muffins de pois chiches aux myrtilles. Muffins vegan aux courgettes et aux noix. Soupe froide de rhubarbe (Islande) Tarte vegan aux baies. Tarte vegan noix de coco. Tarte végétale amande, orange et bergamote. Truffes cajou cerise.