Maison Louno pistachio snickers

The ingredients

Ingredients for the caramel:
- 130g medjool dates
- 2 tbsp peanut paste
- 1 tsp cocoa, 1/2 tsp maca and 1/2 cordyceps
- 1 tsp collagen booster
- 1/4 tsp salt

Ingredients for the shortbread: .
- 90g chestnut flour
- 1/4 of the above caramel

And the other ingredients:
- 40g open pistachios (hazelnuts, almonds or peanuts also work)
- 114g dark chocolate

Recipe

1. Start by soaking the dates for 15 minutes in a bowl of hot water to soften them.
2. Then spin and pit the dates and place in a blender with the rest of the caramel ingredients. Blend. You may need to fold down the sides regularly to obtain a smooth mass.
3. Remove 3/4 of the caramel and set aside in a bowl. Pour the remaining caramel into another bowl or salad bowl and add the chestnut flour. Knead by hand to form the texture of a shortbread dough.
4. Place the shortbread dough on baking paper in a rectangular mould and cover with the caramel. Place the whole pistachios and freeze flat for 60-90 minutes.
5. Melt the dark chocolate in a bain-marie.
6. Meanwhile, remove the dough from the freezer and cut into bars, squares, triangles...
7. Using two wooden spatulas, turn each piece over in the melted chocolate and place on baking paper.
8. Chill in the fridge and enjoy.

Café Berry's gluten-free matcha soufflé pancakes

The ingredients

- 2 egg yolks

- 10g coconut oil or an omega-3-rich oil such as flax or rapeseed

- 20g oat milk or almond milk

- 40g oat flour or corn flour

- 3 egg whites

- 1 tablespoon white vinegar

- 40g coconut or wholemeal sugar

For topping

- 1 tsp matcha tea powder

- 1 cup strawberries

- Juice of 1/2 lemon

- 2 tablespoons coconut yogurt

- 1 tsp maple syrup or honey.

- 1tsp roasted coconut chips.

Recipe

Preparing the topping

1. Mix the matcha tea powder with the coconut yoghurt, then add the 

maple syrup. Set aside in a cool place.

2. Wash and cut strawberries. Place in a bowl with the juice of 

lemon. Set aside in a cool place.

Preparing the pancakes

1. Mix yolks, oil and oat milk in a bowl. 

2. Add flour gradually. Mix well to obtain a dough 

smooth.

3. In a separate bowl, whisk the egg whites with the vinegar. 

white.

4. Once the egg whites are firm, add the sugar and continue to whip the egg whites. 

white.

5. Fold the egg whites into the dough.

6. In an already hot frying pan, greased with coconut oil, pour the 

round shape. Allow to brown for about 2 minutes 

each side over low heat. Small bubbles should form.

7. Serve immediately with strawberries, coconut chips and a quenelle. 

coconut yoghurt, sprinkled with matcha tea, and a drizzle of maple syrup.

Maisie Café cauliflower salad with zaatar

The ingredients

- 1 head cauliflower

- 8 tablespoons olive oil

- 1 stalk of celery, sliced, or 200g of green beans

- 1 handful parsley, finely chopped

- 1 handful pomegranate seeds

- 5 red radishes, sliced

- 1 tablespoon zaatar

- 1 tablespoon lemon or apple vinegar

- 1 teaspoon agave syrup

- 1 pinch salt and pepper

Recipe

1. Preheat oven to 200 degrees.
2. Cut the florets from the head of cauliflower and pour over the olive oil, salt, pepper and zaatar.
3. Place on baking paper and bake for 30', making sure the cabbage doesn't burn - it should brown.
4. Remove from the oven, leave to cool and pour into a bowl with the remaining ingredients, mix well and serve! Pairs well with tofu sautéed in tamari and lemon sauce. 

Seed bread from Emma Sawko, founder of Wild & The Moon

The ingredients

(1 cup = 128g)

- 1 to 2 cups soaked almonds

- 1 cup soaked sunflower seeds

- ½ cup ground flaxseed

- 1 ½ cups spelt, oat or buckwheat flakes

- 2 teaspoons chia seeds

- 4 tablespoons psyllium

- 1 teaspoon fleur de sel

- 1 tablespoon maple syrup

- 3 tablespoons coconut oil

- 1 ½ cups filtered water

Recipe

1. Finely chop the almonds after they have soaked overnight and been thoroughly rinsed.
2. Grind flaxseed.
3. Place all ingredients in a bowl.
4. Mix well.
5. Place in a cake tin and leave to stand for 12 hours at room temperature.
6. The next day, place in a hot oven at 170 degrees.
7. After 25 minutes, turn the bread over before returning it to the oven for another 25 minutes.
8. Leave to cool.

This bread can easily be kept for 5 days, and is even better toasted!

Estelle's Magic Maca (@estellelbn)

The ingredients

- 250 ml almond milk

- 1 teaspoon maca

- 1 tablespoon carob

- 1 teaspoon lucuma

- 1 teaspoon cinnamon 

- 1 teaspoon maple syrup or coconut sugar (optional)

- 1 pinch of salt

Recipe

1. Pour all the ingredients into a saucepan and heat. 
2. When the mixture begins to simmer, lower the heat and stir for 5 min. 
3. Pour into a mug and enjoy hot.

The #mybeautyfuelbreakfast by @sofiiamanousha

How about ditching the ultra-sweet industrial cereals for a healthy, gourmet porridge?

The ingredients

- 100g coconut yogurt

- 1 teaspoon Klamath powder

- 1 teaspoon baobab powder

- 2 teaspoons flaxseed oil

- 1 tablespoon mixed seeds (sunflower, squash, sesame, ground flax)

- A few coconut chips

- 2 squares of dark chocolate with the highest cocoa content for magnesium 

- 1 teaspoon raw almond purée

- 2 different fruits 

Recipe

1. In a bowl pour the coconut yogurt, the powders of Superfoodspowders, a teaspoon of flaxseed oil and mix.
2. Pour in the seeds (which you can toast for a few minutes in a frying pan if you like them crunchy) and coconut chips. 
3. Cut an apple in half and add a few pieces. 
4.  Add the kiwi and a teaspoon of almond purée, as well as the dark chocolate. 
5. Finally, gently pour the teaspoon of linseed oil over the top.