Ingredients

multy grain or wholemeal bread, sliced (and lightly toasted, if you prefer)
maple syrup
hazelnut butter
fresh figs (ripe but firm), cleaned and cut into quarters
shelled hazelnuts, coarsely chopped
dark chocolate, preferably Fairtrade

Directions

Drizzle each slice of bread with maple syrup then pread some hazelnut butter on it. Arrange the figs, cut side up, on top of the bread, add the hazelnuts and some extra maple syrup. Shave some chocolate on top and serve.

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

200 g fair trade dark chocolate (70% cacao)
90 g quinoa flour
a pinch of whole sea salt
a pinch of cinnamon powder
1 teaspoon cream of tartar
115 g rice malt syrup
55 g maple syrup, grade B or C
4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water
50 g hazelnut butter
50 ml extra virgin olive oil
1 tablespoon hazelnut oil
6 tablespoons almond milk, unflavoured and unsweetened

Makes 30-35 brownies.

Directions

Preheat the oven to 170° C. Lightly oil and flour a 20 cm square (stainless steel) baking pan. Melt the chocolate in a bain marie.
Combine the quinoa flour, salt, cinnamon, cream of tartar in a medium bowl and stir. In another bowl, combine the rice malt syrup, maple syrup, flax seeds, hazelnut butter, olive oil, hazelnut oil and almond milk. Fold the wet into the dry ingredients, stir well then add the chocolate as soon as it has melted. Stir again until combined and spread evenly in the baking pan.
Bake for 20-25 minutes, until a toothpick plunged into the center comes out slightly moist with batter. Let cool for a couple of minutes, then unmold the cake and transfer onto a cutting board. Cut into squares and let cool a bit more before serving.

Ingredients

For the crust

The recipe is here. You will need about 80-100 g of dough in order to make 2 tart shells. of about 15 cm. The quantities vary according to the thickness you prefer for the single shells.

For the hazelnut cream

200 ml almond milk
a pinch of whole sea salt
2 tablespoons hazelnut butter
1 teaspoon thyme leaves (fresh or dried)
1 teaspoon agar agar powder
1 tablespoon cornstarch (GMO-free), dissolved in 2 tablespoons filtered water
4 tablespoons rice malt syrup

Quantities indicated here are enough for 2 tart shells of about 15 cm. To fill a single larger tart you will of course have to double or triple the quantities.

To complete

coarsely chopped hazelnuts, to taste
thyme leaves, preferably fresh, to taste
rice malt syrup, to taste

Directions

Preheat the oven to 180° C. When you’re ready to roll the dough, take it from the fridge 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 tart pans and sprinkle with a light coating of flour. Arrange the dough in the pans, poke a few holes in the dough with a fork to let the steam escape, and transfer the pans into the oven. Bake for 10-15 minutes until nicely golden (cooking time varies according to the thickness). Let cool a tiny bit before removing the tart from the pan and filling with the cream.

To make the hazelnut cream, pour the almond milk in a pan over low heat, then add the salt. Stir, add the hazelnut butter and keep stirring until it has completely melted. Add the thyme, using a tea infuser spoon or ball, and turn the heat to medium-high. Remove the thyme/infuser after 3-5 minutes and add the agar agar, while you stir until it has dissolved. Add the cornstarch and keep stirring for a few more minutes until the mixture has thickened. Remove from the heat, add the rice malt syrup and stir to combine. If the texture of the cream is grainy, mix with an immersion blender to make it smoother. Set aside to cool slightly before you fill the tarts.

To complete, fill the tarts with the hazelnut cream, scatter the hazelnuts and thyme leaves over the top and drizzle with the rice malt syrup.

Ingredients

For the mini loaves

150 g semi-whole wheat flour
50 g chestnut flour
50 g whole rice flour
50 g cornstarch
half a teaspoon powdered cinnamon
a pinch of whole sea salt
2 teaspoons cream of tartar
70 ml extra virgin olive oil
100 g rice malt syrup
230 ml oat milk
3 small apples (I used Fuji), peeled and pureed using a food processor

For the hazelnut sauce

6 tablespoons rice malt syrup
5 teaspoons hazelnut butter
a pinch of whole sea salt
5 teaspoons oat milk

Makes 5-6 mini loaves.

Directions

Preheat oven to 170° C. In a large bowl combine the semi-whole wheat flour, chestnut flour, rice flour, oatmeal flour, cinnamon, salt and cream of tartar.
In another bowl pour the oil, rice malt syrup, and milk. Whisk well and add the apple puree. Mix again then fold the wet ingredients into the dry ingredients (preferably using a wooden spatula). Stir gently until the ingredients are combined (add some more oat milk if necessary). Lightly oil the mini loaf pans and sprinkle them with flour. Fill them with the batter, using a spoon. Place in the oven and bake for 30-35 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a loaf comes out clean. Remove from the oven, transfer to a wire rack and let cool for about 5 minutes before removing from the loaf pans.

To make the hazelnut sauce, combine the agave, hazelnut butter, salt and milk in a bowl and whisk until perfectly smooth. Refrigerate until shortly before serving (the sauce might get a bit sticky and hard when refrigerated: all you have to do is leave it at room temperature for a while and stir it).

Serve the loaves topped with the hazelnut sauce.

Ingredients

For the filling

3 slightly under-ripe pears (Bartlett or similar), peeled and cut into pieces
1 teaspoon cinnamon powder
2 tablespoons agave syrup
juice of 1 lemon

For the crumble topping

100 g dark chocolate (or 1 bar)
4 handfuls of hazelnuts
a pinch of whole sea salt
3 tablespoons muscovado sugar
a few pinches of cinnamon powder
6 tablespoons whole rice flour
4 tablespoons unsweetened cocoa powder
5 teaspoons hazelnut butter
1 teaspoon extra virgin olive oil

Makes 4 servings.

Directions

Preheat the oven to 150° C. In a medium bowl, combine the pears, the cinnamon, the agave and the lemon juice. Mix well, transfer the fruit mixture to a baking pan and bake for about 10 minutes.

Place the chocolate and the hazelnuts in a food processor and process until you reach a crumbly texture. Transfer the mix into a medium-sized bowl and add the salt, the sugar, the cinnamon, the flour and the cocoa powder and combine using a fork or your fingers. Add the hazelnut butter and the olive oil and rub everything together using your fingers until the butter and the oil have been evenly distributed through the flour and the mixture resembles breadcrumbs.

Remove the pear filling from the oven and arrange the crumble randomly on top of the fruit. Bake for another 10-15 minutes (at 150° C). Remove from the oven and let coola bit. Serve warm (or you might as well like it at room temperature).