Pears Cake without butter

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In the fall, I love making this sweet recipe from my grandmother made from pears . But this year, I wanted to replace the butter with coconut oil and the result is amazing!

Light and tender, this autumn pear cake will delight your taste buds.

For 8 people:

.125g brown sugar / cassonnade

. 3 eggs + 1 egg white

. 125g flour

. 10g baking powder

. 80g coconut oil

 

How to bake it? 

Preheat the oven to 350F

1 / Mix the sugar with the 3 egg yolks.

2/ Add flour and baking powder.

3 / Melt the coconut oil and incorporate it into your dough.

4 / Add delicately 4 egg whites .

5 / Peel and cut your pears in 4 then place your quarters in the bottom of your mold. Put your dough on top and direction the hot oven for about 35 minutes.

Enjoy!

 

To always have the Pear Cake recipe on hand, pin it on your boards Pinterest .

Afin de partager vos douces réalisations, n’oubliez pas #amoureusedunetarteaucitron dans vos publications 😉

 

And thanks to Studio Noosh for its magnificent table linen.

Homemade strawberry sorbet without ice cream maker

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The beautiful days are back with the strawberry season. I have to admit that at home in Shanghai, the season has started since the beginning of February!

Here is a very simple and delicious recipe to make with your children:

Strawberry Sorbet

Ingredients:

.500g strawberries

. lemon juice

.20-40g coconut sugar

How to prepare your Sorbet?

1 / Wash and cut the strawberries into pieces. Put them in a blinder with the juice of a lemon.

2 / Add coconut sugar and mix everything

3 / Put in a tray or in individual molds. Go to the freezer

Enjoy!

To make sure you always have the recipe on hand, pin it on your Pinterest boards

It's always nice to see her recipes made in other kitchens, so don't hesitate to put the #amoureusedunetarteaucitron so I can see your recipes.

Rouleaux de printemps sucrés-salés

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Aujourd’hui, je vous présente une nouvelle recette en images : les Rouleaux de Printemps 😉

Cette délicieuse recette a été réalisée par notre Chef en herbe, Lou, lors d’un de nos ateliers cuisine à domicile.

Pour 6 personnes, vous aurez besoin de :

* 6 galettes de riz

* 1 concombre

* 2 carottes

* 1 petite mangue

* gingembre frais

* feuilles de menthe

* quelques feuilles de laitues

* 1 poignée de vermicelles de riz

* 2 tranches de jambon blanc

* sauce soja, 1 citron

Petite variante pour les plus Gourmands : ajoutez des crevettes roses cuites 😉

1/ Préparation des légumes, de la mangue en fines tranches. On râpe un peu de gingembre

En attendant, mets les vermicelles de riz dans de l’eau tiède pendant 10 minutes.

Les légumes sont prêts, tu peux passer à la deuxième étape.

 

2/ Trempe la galette de riz dans l’eau tiède et pose la sur un torchon humide

 

Mets une feuille de salade en bas de la feuille de riz ajoute quelques concombres, carottes, vermicelles de riz, gingembre, jambon, mangue puis roule ta galette de moitié.

 

Rabats les 2 côtés puis mets deux jolies feuilles de menthe. Finis de rouler ta galette.

Prépare ta sauce soja avec un peu de citron ou du miel, si tu préfères le sucré-salé.

Régale-toi 🙂

Vegan Lemon Tart

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This recipe was born from a meeting with a nutritionist friend who introduced me to raw pastry .

Oui, oui, vous avez bien entendu ! La pâtisserie crue 😉 Pour ma part, je l’appelle plutôt la pâtisserie zéro complexe. C’est à dire sans beurre, sans œuf, « sans » sucre.

Moreover, throughout the blog, you can discover other recipes , in the section Douceurs .

At first, I admit that I was quite perplexed, especially as a big fan of Lemon Pie ! But I was so amazed that I share with you this find that will delight your taste buds without harming your butt!

 

For 6 persons

Sweet pie crust

  • 225g almond flour (if you don't have flour, you can directly mix whole almonds)
  • 100g of coconut flour or 130g of buckwheat seeds
  • 120ml liquid coconut oil
  • 75g of coconut sugar blossom
  • salt

1 / Put all the ingredients in a blender then line the pie shell (removable base). You can also line individual silicone molds

2 / Put in the freezer while you prepare the Lemon Cream

Lemon Cream

  • 180ml agave syrup
  • between 100 and 150ml of lemon juice + zest (according to your taste)
  • 40g cashew nuts
  • 90ml oil coco nut
  • 120ml water
  • agar-agar
  • 1/2 teaspoon of turmeric (for color)
  • salt

1 / Put the agave syrup, juice, zest, turmeric, cashews and salt in the blender. Mix everything in several times so as not to make the cashew nuts too "oily"

Add the coconut oil.

2 / In a saucepan, bring the water and agar-agar to a boil (approx. 2g)

3 / Mix the two preparations and put directly on the pie shell (s). Be careful, do this step quickly because the agar-agar freezes very quickly 😉

4 / Put in the fridge for at least 15 minutes

Enjoy !