Maison Louno's pistachio snickers

The ingredients:

Ingredients for the caramel:
- 130g medjool dates
- 2 tbsp peanut paste
- 2 tsp of Maison Loüno's Morning Magic Cocoa (otherwise 1 tsp of cocoa, 1/2 tsp of maca and 1/2 of cordyceps)
- 1 tsp of collagen booster
- 1/4 tsp of salt

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

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

The recipe

1. Start by soaking the dates in a bowl of hot water for 15 minutes to soften them.
2. Wring out the dates and pit them to put them in a blender with the rest of the caramel ingredients. Blend. You may need to fold in the sides regularly to get 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. On baking paper, in a rectangular pan, arrange the shortbread dough, and cover with the caramel. Place whole pistachios and set aside in the freezer flat for 60-90 minutes.
5. Melt the dark chocolate in a double boiler.
6. Meanwhile, remove the dough from the freezer and cut it into bars, squares, triangles...
7. Using two wooden spatulas, turn each piece into the melted chocolate and place on baking paper.
8. Let cool in the fridge and enjoy.

Café Berry's gluten-free matcha pancakes

The ingredients:

- 2 egg yolks

- 10g of coconut oil or an oil rich in omega 3 "flax or rapeseed

- 20g oat milk or almond milk

- 40g of oat flour or corn flour

- 3 egg whites

- 1 tablespoon of white vinegar

- 40g of coconut or wholemeal sugar

For topping

- 1 teaspoon of matcha tea powder

- 1 cup of strawberries

- The juice of 1/2 lemon

- 2 tablespoons of coconut yogurt

- 1 teaspoon of maple syrup or honey

- 1 tbsp of roasted coconut chips.

The recipe

Preparation of the topping

1. Mix the matcha tea powder with the coconut yogurt, add the 

maple syrup. Set aside in a cool place.

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

lemon. Set aside in a cool place.

Preparation of the pancakes

1. In a bowl, mix the yolks, oil and oat milk. 

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

smooth.

3. In another bowl, beat the egg whites with the vinegar 

white.

4. Once the whites are firm, add the sugar, continue to whip the whites until they are 

white.

5. Fold the egg whites into the batter.

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

preparation in a fairly thick circle. Allow to brown for about 2 minutes 

on each side over low heat. Small bubbles should form.

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

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

Maisie Café's cauliflower and zaatar salad

The ingredients:

- 1 head of cauliflower

- 8 tablespoons of olive oil

- 1 stalk of celery cut into slices or 200g of green beans

- 1 handful of finely chopped parsley

- 1 handful of pomegranate seeds

- 5 red radishes cut into strips

- 1 tablespoon of zaatar

- 1 tablespoon of lemon or apple vinegar

- 1 teaspoon of agave syrup

- 1 pinch of salt and pepper

The recipe

1. Preheat oven to 200 degrees.
2. Cut the florets from the head of the cauliflower and pour in the olive oil, salt, pepper and zaatar.
3. Place on a baking paper and put in the oven for 30' taking care that the cabbage does not burn it must brown.
4. Remove from the oven, let cool and pour into a bowl with the remaining ingredients, mix well and serve! Pairs well with tofu sautéed with tamari and lemon sauce. 

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

The ingredients:

(1 cup = 128g)

- 1 to 2 cups of soaked almonds

- 1 cup of soaked sunflower seeds

- ½ cup ground flaxseed

- 1 ½ cups spelt or oatmeal or buckwheat flakes

- 2 teaspoons of chia seeds

- 4 tablespoons of psyllium

- 1 teaspoon of fleur de sel

- 1 tablespoon of maple syrup

- 3 tablespoons of coconut oil

- 1 ½ cups of filtered water

The recipe

1. Finely chop the almonds that have soaked overnight after rinsing them well.
2. Grind the flax seeds.
3. Place all ingredients in a bowl.
4. Mix well.
5. Place in a cake pan and let stand for 12 hours at room temperature.
6. The next day put 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. Let 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 of maca

- 1 tablespoon of carob

- 1 teaspoon of lucuma

- 1 teaspoon of cinnamon 

- 1 teaspoon maple syrup or coconut sugar (optional)

- 1 pinch of salt

The recipe

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

The #mybeautyfuelbreakfast of @sofiiamanousha

What if we abandoned the ultra-sweet industrial cereals for a delicious and healthy porridge?

The ingredients:

- 100g of coconut yogurt

- 1 teaspoon of Klamath powder

- 1 teaspoon of baobab powder

- 2 teaspoons of flaxseed oil

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

- Some coconut chips

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

- 1 teaspoon of raw almond puree

- 2 different fruits 

The 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 the coconut chips. 
3. Cut an apple in half and add a few pieces. 
4.  Add the kiwi and a teaspoon of almond puree, as well as the dark chocolate. 
5. To finish, gently pour the teaspoon of flaxseed oil on top.