ANISE, CARAMEL, AND CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄3 cups (200 g) (7.1oz) wheat flour

1⁄2 cup (55 g) (1.9oz) almond flour

2⁄3 cup (60 g) (2.1oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

6 ounces (175 g) almond milk

2.8 ounces (80 g) 70 percent chocolate

1⁄2 cup (120 g) (4.2oz) sunflower oil

FOR THE CREAM

3 cups (660 g) (23oz) creamy cheese

2⁄3 cup (85 g) (3oz) toffee

3 tbsp (45 ml) anise

FOR THE FLAKES

3.5 ounces (100 g) 70 percent chocolate

1 sheet of parchment paper or PVC

FOR THE DECORATION

Anise and caramel cream Toffee

70 percent chocolate flakes

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine the dry ingredients in a mixing bowl. Melt the chocolate and oil in a separate bowl. In a mixing bowl, combine the flour, almond milk, chocolate, oil, and vanilla extract. Beat well and fill each cupcake liner halfway with this batter. Bake for approximately 22 minutes at 355° F (180° C), then cool for 2 hours.

To make the cream, combine anise and toffee in a mixing bowl and add to the creamy cheese. Mix with a spatula in a rolling motion to reduce the bubble as much as possible.

Refrigerate each cupcake for at least 4 hours after decorating with cream.

To make the flakes, melt the chocolate in a double boiler at 120° F (50° C) until smooth, then cool to 90° F (32° C). Pour it onto a piece of parchment paper and spread it thinly with a spatula. Cut 1x1-inch (3x3-cm) squares and place a weight on top to prevent warping when crystallising.

To complete the decoration, place the toffee in a pastry bag fitted with a nozzle and squeeze it into each of the cupcakes. Finally, top with a chocolate flakes.

ICED CARAMEL LATTE

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

3⁄4 cup (180 g) (6.3oz) soy milk

1/2 cup (110 g) (3.9oz) sunflower oil

FOR THE COFFEE TOPPING

5 tbsp instant coffee

1 2⁄3 cups (400 g) (14oz) water

FOR THE DECORATION

1 3⁄4 cups (350 g) (12oz) vegetable whipping cream

1 tbsp ground coffee

Toffee

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

In a mixing bowl, combine all of the dry ingredients (flour, sugar, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 2 hours, place in a cool place.

Boil the water with the instant coffee to make the coffee topping. Remove the pan from the heat and stir well to dissolve the coffee.

Cut the tops of the cupcakes with care and soak each piece in coffee. Place for 30 minutes in the freezer.

Decorate each cupcake with the vegetable cream and ground coffee. As needed, drizzle with toffee.

CARAMEL LINGONBERRY SOFT SERVE IN OAT BOWLS

SERVES 4 BOWLS

1 1⁄2 cups (360 ml) frozen lingonberries, plus more for serving

2 frozen bananas

2 tbsp rice syrup or another sweetener

1⁄2 cup (120 ml) full-fat coconut milk (refrigerated overnight)

1⁄2 tsp vanilla powder

Oat Ice Cream Bowls, for serving Caramel Sauce, for serving

NUTRITIONAL VALUES

Calories: 274kcal
Fat: 9.2g (6.8g S.Fat)
Carbs: 49.9g
Protein: 5.7g
Sugar: 21.3g
Sodium: 81mg

METHOD

In a blender, combine the lingonberries, bananas, rice syrup, coconut milk, and vanilla powder and blend until smooth. If desired, taste and add more sweetener. Scoop the ice cream into the oat bowls, then drizzle with the Caramel Sauce and garnish with a few lingonberries. Serve and enjoy!

SALTY CARAMEL POPCORN ICE CREAM

SERVES 4 PORTIONS

1 cup (240 ml) popcorn, popped in coconut oil and cooled, plus 1 cup (240 ml) for serving

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 cup (240 ml) oat milk or other plant- based milk

5 fresh dates, pitted

2 tbsp coconut butter

2 tbsp arrowroot powder

1 tsp vanilla extract Caramel Sauce for serving

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

In a blender, combine the popcorn, coconut milk, oat milk, dates, coconut butter, arrowroot, and vanilla. Blend until the mixture is smooth and creamy.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes.

Scoop the ice cream into bowls, top with the popcorn, and drizzle with the Caramel Sauce. Serve and have fun!

BUCKWHEAT PANCAKES WITH CARAMELIZED APPLE SLICES

SERVES 8 INCH (20CM) LOAF CAKE

1 cup (125 g) buckwheat flour

1 tsp. baking powder

scraped-out seeds from 1/4 vanilla pod

1 tbsp. granulated sugar

pinch of sea salt

1 1/4 cups (300ml) ice-cold carbonated mineral water

1 tart apple

Juice of 1/2 lemon

3 tbsp. flavourless vegetable oil

8 tsp. brown sugar

NUTRITIONAL VALUES

Calories: 151kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 21.2g
Protein: 2.6g
Sugar: 9g
Sodium: 51mg

METHOD

In a mixing bowl, combine the flour, baking powder, vanilla seeds, sugar, and salt. Add the mineral water and stir everything together until it's smooth. Peel, quarter, and core the apple, then thinly slice it. Place the apple slices in a small bowl with the lemon juice and water.

Heat half of the oil in the pan, then add half of the batter, spreading it out slightly if needed, and top with half of the apple slices. Cook until the edges are firm over medium heat. Half of the sugar should be sprinkled on top. Cook the pancake on the other side until golden brown, then remove from the pan. Cook the second pancake in the same manner as the first, using the remaining ingredients. Allow to cool before packaging to take with you. It's delicious either warm or cold.