Ingredients (quantities to taste)

wholemeal toast bread
raw almond butter
banana slices
fresh strawberries, cleaned and cut into pieces or quarters
agave syrup
vanilla powder

Directions

Cut the bread slices into halves and toast them. Spread some almond butter over them and arrange the fruit on top. Add some vanilla, drizzle with agave syrup and enjoy.

Ingredients

120 g fresh fava beans, shelled
150 g zucchini, cleaned
2 tablespoons extra virgin olive oil
2 teaspoons raw almond butter
2 tablespoons lemon juice
a small handful of fresh dill, cleaned
whole sea salt, just enough to taste
freshly ground white pepper, to taste
50 g sun-dried tomatoes, soaked in filtered water for 10-15 minutes then drained and coarsely chopped

Makes 1 cup.

Directions

Place all ingredients except the sun-dried tomatoes in the bowl of a food processor and process until fairly smooth. Transfer into a bowl, add the sun-dried tomatoes and stir. Chill for about 20-30 minutes and serve with crostini, crackers or raw vegetables such as carrots, celery and cucumbers.

You can find the same recipe on www.goosto.fr.

Ingredients

1 carrot, cleaned and grated
2 tablespoons powdered (finely ground) golden flax seeds
130 g almonds, peeled and coarsely ground
a handful of raisins, soaked in filtered water for about 10 minutes then drained
a pinch of whole sea salt
1 teaspoon powdered cinnamon
1 teaspoon powdered ginger
half a teaspoon grated nutmeg
half a teaspoon cardamom
a few pinches of vanilla powder
3 teaspoons raw almond butter
2 tablespoons extra virgin olive oil
15 g coconut butter, softened
60 g agave syrup

Makes 15 treats.

Directions

Combine all ingredients in a bowl. When you have a homogeneous mixture, wet your hands, form into shaped cookies and dehydrate 10-12 hours or until the desired dryness is reached. This is a moist dough and it might take a while to dehydrate (dehydrating times also depend on the thickness of the dough). If you like these treats to be a little moist, you can certainly reduce the dehydrating time and store them in the refrigerator.

Ingredients

50 ml GMO-free vegetable cream (I used almond cream), unsweetened and unflavoured
50 ml almond milk, unsweetened and unflavoured
120 g rice malt syrup
50 g hazelnut butter
50 g almond butter
100 g dark fairtrade chocolate (70% cocoa), broken into pieces and melted in a bain-marie
2 teaspoons natural vanilla extract
1-2 handfuls of dried sour cherries
1 large handful of coarsely chopped hazelnuts

Makes 2-4 servings.

Directions

Pour the vegetable cream and almond milk into the bowl of your mixer, add the rice malt syrup, hazelnut butter, almond butter and process for a couple of minutes until combined. Slowly add the melted chocolate and process again until smooth. Put the mixture into the fridge for about 10-15 minutes then transfer it into your ice cream maker and process according to the manufacturer’s instructions. 30-40 minutes should be enough to make a creamy, thick ice cream. 3-4 minutes before the end of the cycle, add the dried sour cherries and chopped hazelnuts. At the end of the cycle, remove the ice cream from the machine and divide it into bowls or glasses. Eat your ice cream right away or keep it in the freezer until serving time.

Ingredients

150 g rice malt syrup
130 g raw almond butter
20 g raw coconut oil
50 ml almond milk (unflavoured and unsweetened)
65 ml almond cream, or other GMO-free, vegetable cream (unflavoured and unsweetened)
1 teaspoon powdered cinnamon

Makes 2-4 servings.

Directions

Put all the ingredients in the bowl of a mixer and process until smooth. Transfer the mixture into the fridge for about 30 minutes then pour it into your ice cream maker and process according to the manufacturer’s instructions. 40 minutes should be enough to make a creamy, thick ice cream. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.

Ingredients

100 g dark chocolate, fair trade
2 tablespoons plain oat milk
1 pinch whole sea salt
100 g barley malt syrup
200 g almond butter
70 g whole puffed barley

Makes 20 treats.

Directions

In a saucepan in a bain-marie, melt the chocolate with the milk and salt, stirring constantly. As soon as it’s melted, remove the chocolate from the fire and add the barley malt syrup. Stir to combine and add the almond butter. Stir very well and add the puffed barley. When everything is well incorporated and the barley is coated with the chocolate and almond butter mixture, wet your hands and roll the mixture into balls with a flat bottom. Place on a sheet of parchment paper or a tray and let cool for about 30-40 minutes (you might want to refrigerate them if your kitchen is to warm). When they’re set, enjoy at room temperature. They keep for up to 3-4 days (if it’s too warm, store them in the fridge, but remember that they’re more gooey at a standard room temperature).

Ingredients

For the crust

50 g cornmeal (GMO-free)
100 g whole wheat flour
100 g whole rice flakes’ flour
a pinch of whole sea salt
a pinch of vanilla powder
70 ml extra virgin olive oil
70 ml natural mineral or filtered water, at room temperature

Makes about  24 discs (tartlets) or 1 20-22 cm crust.

For the custard

4 tablespoons plain and unsweetened soy yogurt (GMO-free)
4 tablespoons rice malt syrup
3 tablespoons raw almond butter
a pinch of whole sea salt

Makes about half a cup of custard, which is just enough to top 6-8 tartlets, 6-8 cm each.

To complete

fresh berries (I used raspberries and blueberries)
a sprinkle of powdered whole cane sugar

Directions

First, make the custard. In a bowl, mix the soy yogurt, malt syrup, almond butter and salt. Whisk until very smooth then refrigerate for about 1 hour.

When ready to make the crust, preheat the oven to 180° C. Stir the flours, salt and vanilla together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork. Add the water little by little, to make a good grainy texture. You might not need all the water indicated in the recipe. As soon as the dough holds together, you don’t need any more water. Knead until you have a smooth dough. Transfer the ball of dough in a flour-dusted bowl and cover the bowl with a damp cloth. Refrigerate for about 1 hour.

When the dough is ready to be rolled, take it and place it on a lightly floured surface. Dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm), then cut out  round disc shapes using a round cookie cutter or  a cup and place the  discs on an oven tray lined with a sheet of parchment paper. Poke a few holes in the  tartlets with a fork to let the steam escape, and transfer the pan into the oven. Bake for 10-15 minutes until nicely golden (cooking time varies according to the thickness, as well as the oven), then remove from the oven and let cool.

Once the custard is set and the tartlets are cold, arrange them on a serving plate or tray just before serving. Spoon some custard onto each tartlet, top with the raspberries and blueberries and sprinkle with the powdered sugar. Enjoy.

Ingredients

5 bananas, preferably Fairtrade, ripe enough, peeled
3 tablespoons almond meal
4 tablespoons agave syrup
a pinch of whole sea salt
a pinch of powdered vanilla
juice of 1/2 a lemon
6 tablespoons raw almond butter
2 handfuls of fresh, ripe raspberries, crashed and blended with 2 teaspoons lemon juice (those should be prepared at the very end, just before serving).

Makes 4 servings.

Directions

Purée the bananas in a blender, add the almond meal, agave, salt, lemon and almond butter and continue processing until very smooth. Place into serving glasses or little cups and refrigerate for at least 1 hour. Top with the crashed raspberries before serving.

Ingredients

For the cacao butter and coconut cream

50 g cacao butter (I used raw cacao butter)
200 ml coconut milk
6 tablespoons agave syrup
1 teaspoon lemon juice
the zest of half a lemon
2 tablespoons almond butter

For the crust

50 g almond flour
100 g whole rice flakes’ flour
100 g semi-whole wheat flour
a pinch of whole sea salt
1 teaspoon cream of tartar
a sprinkle of cinnamon
70 ml extra virgin olive oil
50 ml natural mineral or filtered water, at room temperature
50 g agave syrup

For the raspberry sauce

a handful of fresh raspberries
1 tablespoon lemon juice
1 tablespoon agave syrup

To complete

Fresh raspberries, 2-3 handfuls

Makes a 20-22 cm tart.

First, make the cacao and coconut cream. Melt the cacao butter (it melts at approximately 35° C), pour it into the bowl of a mixer, add the coconut milk, the agave, the lemon juice and lemon zest, and the almond butter. Process until perfectly smooth, transfer into a bowl and refrigerate for at least 1-2 hours.

When ready to make the crust, preheat the oven to 180° C. Stir the flours, salt, cream of tartar and cinnamon together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork. Add the water little by little, to make a good grainy texture. You might not need all the water indicated in the recipe, and that’s ok, as long as the dough holds together. Add the agave and work the dough with your hands. Knead until you have a smooth dough. Transfer the ball of dough in a flour-dusted bowl and cover the bowl with a damp cloth. Set aside for about 30 minutes.

When the dough is ready to be rolled, take it and place it on a lightly floured surface, dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm). Oil your cake pan and sprinkle with a light coating of flour. Arrange the dough in the pan, poke a few holes in the dough with a fork to let the steam escape, and transfer the pan into the oven. Bake for 15-20 minutes until nicely golden (cooking time varies according to the thickness).

To make the raspberry sauce, place all ingredients in the bowl of a mixer, and process until combined. Strain through a fine sieve into a bowl, discard the seeds and skins and refrigerate until ready to use.

Once the tart has cooled completely and the cream is cold and set, you can fill the tart and top with the raspberries and the sauce. Serve immediately.