Matcha Lavender Buckwheat Bars

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One of the things I love about natural food and spices is their colour. And when colour gets combined with a special flavour and some great nutritious qualities, all you want is to have it more often and often. This is the case of matcha powder. I used it in soap for its beautiful colours, in shakes for its nutrients, but never made chocolate of it. Until several weeks ago, when I wanted to try matcha and lavender in chocolate. I really fell in love with its taste, flavour, colours. It’s that kind of chocolate for which you need to take the time to enjoy, slowly! My purpose was to use this chocolate on homemade bars, and the result was really good.

Perfumed and so pretty coloured, the little lavender buds contain not only healing properties, but are also old remedies for bloating and digestive issues. And together with matcha, they form a pair of beauty and good taste.
I wanted to keep in this recipe buckwheat as the main ingredient, but also wanted to add some freshness from home puffed amaranth. In case you never tried making them at home, I really recommend you this, as it’s so easy and its value is of course higher than when using amaranth from the shop.

I was so amazed to see that my girls loved these bars, as matcha and lavender give a specific taste. But they enjoyed it and even wanted to know more about this greeny chocolate which appeared for the first time on their plate.
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Ingredients for the bars:
10 dates
3-4TbSp peanut butter(-/+ 80 gr)
3-4TbSp tahini( -/+ 80gr)
1/2 cup water(140 gr or less, depending on how dry your dates are)
2-3 coconut oil

1,5 cups raw sprouted buckwheat groats
1 cup puffed amaranth
2 TbSps sesame seeds

Mix the dates, the water, the peanut butter, the tahini and the coconut oil using a blender until you get a cream. Pour it into a bowl and add the buckwheat, the amaranth and the sesame seeds. Mix well! Transfer the mixture to a lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Put it in the fridge the time you prepare the matcha chocolate.

Lavender-matcha Chocolate
50gr cocoa butter
40gr coconut butter
25gr sunflower butter
15gr raw agave syrup
1-2tsp matcha powder
1TbSp lavender buds

To make the matcha chocolate:

In a bain-marie, melt down the cacao butter. When melted and still lukewarm, pour it into a blender, add the rest of the ingredients and mix it for some seconds. Pour it over the bars and drizzle the lavender buds over.

Put it in the refrigerator for at least 1-2 hours. Cut it in bars or as desired.

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My Latest Saponins

‘Childhood has no necessary connection with age.’ , Austin O’Malley.
Unrefined shea butter&calendula extract&chamomile petals soap for the child in us.
And the baby soap enriched with calendula oil, shea butter and mafura butter. Both unscented.

‘Stop and Smell the Roses.’
Red&Rose clay soap.
Sea salt, rose australian clay.

Acai Powder Soap

Kombucha Soap_MG_1007kopie

Jasmin Flowers&Spirulina Soap

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There are always flowers for those who want to see them!

Avocado-Seaweed Spread

I use to make my nut/seeds butters at home. But now and then I like to buy them (it is good to change once in a while) …Especially because some of the seeds aren’t top of my preferences. Like the pumpkin seeds… I know, they are full of magnesium and zinc and omega 3, but still they aren’t my favourites. Or, to say it better, they weren’t my favourites. Until I found the raw pumpkin seed butter.

Avocado-seaweed spread

I was expecting something heavy and not so easy to …eat, but this butter was something totally different: rich flavour but yet mild. I was so impressed by the taste that I started using it in almost all the recipes, especially in vinegrettes, salads, but also to replace the classic almond or peanut butter. This recipe also is a consequence of this ‘pumpkin butter drogue’ and the result was really good. Important to mention that it’s really crucial to use/make the raw version to make sure you get all the nutrients these seeds have to offer.

Avocado-seaweed spread

Ingredients:
1 avocado, pitted
2-3 ts raw pumpkin seed butter
7 gr dried seeweed/kelp
1 ts miso
the juice of half a lemon

Rinse the seaweed and let it soak for a while. Using a blender, mix all the ingredients.
You can make this spread without using a blender, but I am too lazy so I just blend it for several seconds. I don’t like it when the spread is too smooth, but if you want, just mix it some seconds more.
The result will be the same: a spread with a briny taste due to the seaweed/miso and an interesting and nutty flavor due to its pumpkin seeds. Enjoy it!

Raw Buckwheat & Chocolate Bars

If someone had told me some years ago that one day I would eat raw buckwheat groats in bars, I would not have believed it…Raw buckwheat bars

Buckwheat, or kasha as we used to call it at home, is something we grew up with. If you have never eaten it you are definitely not born in the Soviet Union ! This was part of our eating habits. At breakfast, with some milk, at lunch with some burgers, we all loved it. Living in Belgium made me change my eating habits and (because you find it only in specific Russian shops), I lost the habit of eating it. But then, being interested in healthy living and especially gluten free food, I rediscovered how delicious this flour is. First, I started using it in pancakes and only 2-3 years ago I found out how delicious buckwheat is especially in breads and cereal bars.

This recipe is for some months our family’s favourite. I use to make it very often, for the mornings when I crave for something else than fruits. These bars are crunchy, which I love so much, a little bit sweet, chocolatey but also with a touch of peanut butter and they also contain tahini!

I don’t use to measure it until the last gram, but you are free to taste it and add more of your favourite ingredients. And, just make sure you don’t finish all the tahini-peanut-caramel cream before you mix it with the buckwheat. My girls love this cream on their sandwiches at school too:)

Recipe updapted from Green Kitchen Stories

For a mould of 20cm/30 cm

Ingredients:
10-12 dates
3-4 TbSp peanut butter(-/+ 80 gr)
3-4 TbSp tahini( -/+ 80gr)
1/2 cup water(140 gr or less, depending on how dry your dates are)
50 gr cacao butter/coconut oil, melted

½ cup walnuts, chopped
2 cups raw sprouted buckwheat groats
2 TbSps chia seeds

80gr dark chocolate, melted (or this recipe)
2-3 TbSps hemp seeds

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Mix the dates,  the water, the peanut butter, the tahini and the melted cacao butter using a blender until you get a cream.  Pour it into a bowl and add the walnuts, the buckwheat and the chia seeds. Mix well! Transfer the mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Pour the melted chocolate over the mixture and drizzle the hemp seeds over.

Put it in the refrigerator for at least 2 hours.

Cut it in bars and enjoy it!

2016

I will not start this post saying what my objectives for 2016 are, as I don’t really believe that setting new objectives is mandatory in January. After so many December days spent with family, January already sounds like a less happy month. That’s why I like to start this month with gratitude. 2015 was a beautiful year even if we had some family/health related ‘problems’. During last year I learned something I didn’t know that could bring so much peace and calm into my life: ‘il dolce farniente’. I learned to enjoy taking time drinking my chocolate milk and just doing nothing without being stressed that my laundry has to be made or that the kitchen needs to be cleaned. I learned that those things can wait and my coffee moment gets priority. For this I am grateful.
Cambrian Blue Clay Soap

Russian Cambrian Blue Clay Soap.

Australian Red Clay
Australian Clay Soap.

Dark Chocolate Soap
Dark Chocolate Soap.

Orange juice Soap
Orange juice Soap.

Dark Chocolate Soap
Dark Chocolate Soap.

What are the things you are grateful for 2015?

Raw Chocolate Mousse Tart

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If I have to pick only one cake for a special occasion it has to be ‘chocolatemousse. In this Christmas period, when we get together with our families and share the most beautiful moments, a dessert like this is perfect to end a dinner: chocolatey, sweet but not too much, melting in the mouth allthough it is dairy-, gluten- and sugarfree. I made this cake when my cousins family came to us and it turned out to be the most popular dessert, even more than other traditional cakes. This will be also on our table on New Year’s Eve😉.

Serving: 10-12 persons
Base:
1 cup walnuts
1 cup dried plums
2 TbSp carob/cocoa powder
a little bit of water, if needed

Cream:
6 TbSp chia seeds
1/2 cup water
170 gr cocoa mass, melted
2 TbSp lucuma powder
2 TbSp carob powder
1 tSp vanilla powder
2 TbSt Tahini
10 dates
2 cups almond milk

To make the base:
Process the walnuts and the plums in a mixer until finely chopped. Add the rest of the ingredients and mix well. Press the mixture into the bottom of a mold lined with parchment paper, and set aside in the fridge.

To make the cream:
Mix the chia seeds and the water. Will thicken in about 10 min. Using a high blender, mix all the ingredients + the chia seeds until you get a smooth cream. Pour it over the base and decorate. Let the tart in the fridge to set for some hours or overnight.

Raw Chocolate Mousse Tart

With this cake I want to thank every one who stopped by at my blog during this year! May 2016 year be a better one, full of love and gratitude!

‘Chisinaul de seara’ Cake

When you miss your home country, homemade food can bring it closer!

There is no moldovan who hasn’t heard of this delicious chocolate bar: Chisinau de seara! The mix of plums and chocolate is such a perfect combination that you wouldn’t be able to stop eating these chocolates. Every time my mother sends me a parcel, she puts some of these chocolates… My desire for this chocolate inspired me to make this cake during nostalgic periods like Christmas….e. A sugar-free cake would be more welcome than the traditional chocolates, don’t you think?

Chisinau de seara cakeBase:
1,5 cup walnuts(preferably dehidrated)
1 cup dried plums
2 TbSp cacao powder
3-4 TbSp honey/water depinding on how dry and how sweet your plums are

Cream:
4-5 avocado’s
1/3 cup honey(or more, depending on how sweet you want it to be)
1 cup plums
4 TbSp cacao powder
1 TbSp vanilla powder

To make the base:
Process the walnuts and the plums in a mixer until finely chopped. Add the rest of the ingredients and mix well. Press the mixture into the bottom of a mold lined with parchment paper, and set aside in the fridge.

To make the cream:
Start by processing the plums in a mixer/blender until slightly chopped (or using a knife, cut the plums in small pieces). Mix the rest of the ingredients, and add at the plums at the end. Combne well the ingredients. Pour the cream over the crust, smoothing out. Place it in the frigo to let it stiff. Decorate!

Merry Christmas!