bread with nuts

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 70g of crushed nuts (walnuts, hazelnuts, flaxseeds, etc)
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and nuts into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

Banana Cake

Ingredients:

  • 350g Claudine Cuisine’s cake mix,
  • 150g butter in pieces,
  • 180g sugar
  • 3 eggs
  • 350g bananas
  • 75g yoghurt
  • 25g coconut milk
  • 1 pinch of sodium bicarbonate
  • 1 pinch of salt

Directions:

  • Preheat your oven to 180°C
  • Whisk together the sugar and butter until the batter is smooth.
  • Add the eggs one by one while stirring well.
  • Mash the bananas with a fork and add them to the mixture together with the yoghurt and coconut milk
  • Finally, mix the flour and bicarbonate together and spoon them into the mixture.
  • Pour into a greased and floured cake tin and put 45 minutes in the oven
  • Cool 10 minutes before removing the cake from its form (a toothpick inserted in the centre will come out clean when the cake is ready).

CARROT CAKE

Ingredients

  • 235g Claudine Cuisine’s cake mix,
  • 10g baking powder,
  • 5g cinnamon,
  • 50g brown sugar,
  • 360g grated carrots
  • 120g walnuts or pecan nuts
  • 125g oil
  • 120g heavy cream
  • 3 eggs

Directions:

  • Preheat your oven to 180°C
  • Whisk together all dry ingredients and then all the other ingredients.
  • Pour into a greased and floured cake tin and put 1 hour in the oven
  • Cool 10 minutes before removing the cake from its form
  • Optional: cover your carrot cake with an American icing:

    • 100g Philadelphia,

    • 50g very soft butter or « Petit Suisse »,

    • 200g icing sugar

    • 2 drops of natural lemon flavour or 1 teaspoon lemon juice

Bleu cheese

Les ingredients:

  • 150g + 50g Claudine Cuisine’s cake mix,
  • 8cl sunflower oil
  • 80g blue cheese in pieces
  • 12cl milk,
  • 1 teaspoon baking powder,
  • 3 eggs,
  • 1 large pear or 2 small ones, cut in pieces
  • 1 handful of walnuts
  • 1 pinch of salt
  • 1 pinch of pepper

Directions:

  • Preheat your oven to 180°C
  • Mix the baking powder and flour mix together.
  • Add the oil, milk, and the eggs one by one, while stirring well.
  • Add the salt & pepper.
  • Coat the pieces of pears in the 50g of flour and spoon them delicately, together with the cheese and walnuts, into the mixture (this step prevents your fruit from sinking onto the bottom of the mould).
  • Pour into a greased and floured cake tin and put 45 minutes in the oven (a toothpick inserted in the centre will come out clean when the cake is ready)
  • Leave it to cool 10 minutes before removing the cake from its

ATELIER DE L’AVENIR

The 100% bilingual (NL/FR) non-profit organization TADA provides supplementary, voluntary, motivational and society-oriented education to children aged 10 to 14, who come from the most socioeconomically disadvantaged neighborhoods in Brussels. Over the course of three school years the TADA pupils discover diverse aspects of society in weekly experiential classes. Every Saturday the TADA pupils receive courses from inspiring professionals – volunteers – from all areas of the labor market, for example entrepreneurs, engineers, chefs, lawyers, and journalists. Through experiential learning and courses on topics such as law or finances for kids, TADA shows kids what ‘later’ could have in store for them. 

Make a donation to the Atelier de l’Avenir: BE10 0000 0000 0404 with the structured communication 017/0080/00006.

http://www.toekomstatelierdelavenir.com/

ARBRES DU SOUVENIR

The foundation “Les Arbres du Souvenir” invites people to experience mourning differently by offering places of memory in the middle of nature. It invites people to reserve a tree during their lifetime or to dedicate a tree to the memory of a deceased that will welcome their ashes.

http://www.arbresdusouvenir.com/

AUTOUR DU MONDE SG

Une Generous Box ‘welcome back’ pour Aurélie et Thomas qui reviennent tranquillou d’un tour du monde sans gluten …

http://www.autourdumondesansgluten.com/

TAKE EAT EASY

Generous Box delivered to ‘feu’ Take Eat Easy Belgium. Thank you for the ride(s) & good luck! Long live entrepreneurship.

Chaînon manquant

“Le Chainon Manquant” redistributes unsold food to the poorest. For 3 years, they have thus saved several hundred thousand meals.

“Le Chainon Manquant” has taken up the challenge of solving the problems linked to our consumer society and building bridges between available resources and needs by upgrading unsold food of good quality from professionals for the benefit of the most disadvantaged.
Become an anti-waste and solidarity actor with them, to make a donation, follow this link: http://lechainon-manquant.fr/

Sprout 2B Brussels

Sprout to be Brussels is a movement that increases the pride of the people living, working and visiting Brussels and loves Brussels.

https://sprouttobebrussels.be

Older posts
Newer posts