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The desserts


Our selection

  • Winter fruit vegetarian gratin
  • Cake
  • Florentine Castanaccio
  • Madeleines au miel d'acacia
  • Almond biscuits
  • Chocolate brownies
  • Clafoutis

 

Winter fruit vegetarian gratin

Ingredients

  • Fruits of your choice (banana, apple, pear and kiwi…)
  • A sachet of vanilla sugar.
  • 20 cl cream of oatmeal
  • 6 heaped tablespoons of powdered toasted almonds
  • 1 teaspoon of cinnamon and ½ teaspoon of powdered ginger.
  • A few pieces of chocolate (optional)

Preparation
Cut the fruit into chunks. Place them in a mould or in individual ramequins, sprinkle with vanilla sugar. Mix the cream of oatmeal, the powdered mixed toasted almonds, the cinnamon and the powdered ginger in a bowl. Pour the mixture over the fruit, place pieces of chocolate on top and grill for 15 minutes in a pre-heated oven at mark 6. Preferably serve warm.

Cake

Ingredients

  • 400 g of finely ground wheat
  •  2 glasses of water
  •  100 g of vegetable fat
  • A handful of raisins
  • Grated lemon zest and juice
  • Whole nuts

Preparation :
Make a dough using all the ingredients.?Garnish with whole nuts. Pour into a cake mould and bake for 45 minutes on a low heat (4-5).

Florentine Castanaccio

Ingredients

  • 250 g of chestnut flour
  • 80 g of sugar
  • 100 g of nuts and grated almonds
  • 100 g of seedless dried raisins
  • ½ glass of sunflower oil
  • ¾ of a glass of warm water
  • A pinch of salt

Preparation :
Mix the flour and sugar in a bowl and add the warm water and oil slowly (avoiding lumps). Tip the mixture into a greased mould. Then add the dried raisins, nuts and almonds, spread them evenly over the entire surface of the dough. Bake in a very hot oven for 40 minutes. Serve cold.

Madeleines au miel d'acacia

Ingrédients

  • 100 g de sucre glace
  • 50 g de poudre d'amandes
  • 40 g farine
  • 3 blancs d'oeufs battus en neige
  • 100 g de beurre fondu
  • 3 bonnes cuillères à soupe de miel d'acacia


TEMPS
Préparation : 10 minutes
Cuisson: 30 minutes


Préparation :
Prévoir 1 h de repos.
Mélanger sucre glace, poudre d'amandes, farine et miel.
Ajouter les blancs d'oeufs battus en neige puis le beurre fondu.
Mettre au frais 1 h.
Répartir la préparation dans une plaque à madeleine.
Cuire 10 min à 150°C (thermostat 5), démouler immédiatement.

CONSEIL PRATIQUE
Utilisez un moule en silicone pour un démoulage sans difficultés

 

 


Almond biscuits

Ingredients

  • 150 g of flour
  • 150 g of grated almonds
  • 50 g of fat
  • 1 tablespoons of honey

Preparation
Mix all the ingredients with water to obtain a dough with the consistency of very thick porridge.?Pour onto a greased tray. Bake in a medium oven for between 30 and 45 minutes (until crust is golden). Spread over a thin layer of honey as soon as you take it out of the oven.

Chocolate brownies

Ingredients

  • 200 g of 70% cocoa dark chocolate
  • 50 g of white sesame seed butter (Tahini)
  • 3 tablespoons of fruity olive oil
  • 2 eggs
  • 80 g of light cane sugar
  • 75 g of chestnut flour
  • 1 small handful of dried cranberries
  • 1 handful of pistachios,
     sesame and seeds

Preparation :
Mix the eggs with the sugar to give a foamy mixture. Add the melted chocolate and the  sesame seed butter.
Add the cranberries chopped in half and the dry fruit which has been toasted in a frying pan. Mix well.?Add the chestnut flour and mix. Pour into a square or rectangular dish (not too large) and bake in preheated oven at 180 ° C for 20 minutes. Allow to cool before serving.

Clafoutis

Ingredients

You can replace the grated almonds with 2 tablespoons of sesame seed butter dissolved in 1/4 litre of water.

  • 2 tablespoons of yeast
  • 8 tablespoons of wholemeal flour
  • 3 tablespoons of honey or sugar
  • ½ cup of grated almonds or 2 tablespoons of sesame seed butter


Preparation :
Prepare a dough with yeast, whole wheat flour, honey or sugar and grated almonds. Mix it all together. Grease a baking tray and pour in the dough, then fill with fruits (cherries, apricots, peaches, pears etc ...). Cook in a hot oven for 15 minutes.

 

 


 


POINTS OF SALE

PROMOS AND NEWS

PERLAMANDE and REFORMHAUS in Germany and Austria

When the French almond specialist meets the German pioneer of health stores.

  • French traditional know-how
  • High selection of nuts and nutritive values preserved by exclusive cold processing
  • Premium quality for gluten free raw and organic nut butters


Sharing the same values, Perl’Amande is now manufacturing under the private label LIHN for the German and Austrian market. A full range of 6 nut butters is available at Reformhaus stores and the Reformhaus online-shop from end of September.

 

Discover now the raw almond butter and other nut butters by following the links http://www.reformhaus-shop.de/ and http://www.reformkontor.de/neu-im-reformhaus/rohkost-nussmuse.html.

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