(vegan & gluten free) salted chocolate tarts. If I had to describe these (salted) chocolate tarts in just one word, awesome would be it.
These (rather decadent) chocolate tarts are proof that flavour need not be sacrificed for the sake of healthier ingredients. The filling is rich and smooth, definitely leaving you to wonder about the whole vegan part of the equation. And the hazelnut and thyme pairing of the crust is well, just divine.
With winter comes a bit of decadence, and these chocolate tarts definitely fit the mould. I personally like to use pure cacao paste, but the next best thing would be 99% cacao chocolate (Lindt makes it). Also, while the ground chia seeds may seem unimportant- do not omit them, as they are what binds the whole thing together.
And hey, if hazelnuts are not your thing, just do the tartlet cases all almond. But I personally love the hazelnut-chocolate combo (hint hint! Nutella). I also like to make these tartlets as a 50-50 chocolate-filling-to-hazelnut-crust ratio, but feel free to play around. These are no chocolate soufflé, so feel free to adjust ratios such as sweetness a bit according to taste.
Just do not forget to sprinkle a touch of great quality salt right before serving (I favour Maldon), or a pink himalayan will work great as well.
p.s. the chocolate filling is also pretty amazing on (warm) toast. Fairly similar in taste to the Dutch hagelslag (chocolate sprinkles).
(gluten free) buckwheat pancakes. These guys are undoubtedly my pancake staple. Way (way) better than the common ground pancakes- plus, they are pretty healthy. Fluffy and full of flavour, it is hard to believe these are gluten free (no one I’ve served them to can).
Plus, they can become vegan by substituting the eggs with chia eggs (ground chia soaked in water) and by substituting the yoghurt with a little extra almond milk. Do note, however, that they always come out fluffier when made with eggs rather than chia. Substituting the yoghurt is no biggie.
Add sliced bananas, blueberries (my favourite), and most definitely (good quality) maple syrup.
strawberry ‘n basil frozen yoghurt. Food blogging is a hobby of mine which I just love (a direct consequence of course of my love for cooking and all things culinary), and I am just sorry I did not have the time to do it more in the past couple of months.
Between the launch of my fine jewelry collection (click here to check it out), and a trip to fashion weeks in Europe I had to leave gnom-gnom on the sidelines.
But gnom-gnom is back. And better late than never right?
So to kick off again a favourite sweet treat of mine, strawberry frozen yoghurt. But with a kick: basil.
A handful of things undoubtedly (always) taste better homemade, and frozen yoghurt is one of such things. Adding the basil to this classic provides an incredible freshness and spiffs up this staple. Seriously good, particularly when made with agave (and not sugar).