Ingredients

• 1 tablespoon ground flaxseeds
• 1/2 cup oat flour or whole wheat flour (or a mix of both)
• 2 tablespoons rolled oats
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup plant-based milk
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vanilla
• Fruit (examples):
  • 1 apple (cored), sliced into 0.5 to 1 cm slices (fairly thin)
  • 1 banana sliced into rounds about 0.5 cm thick
  • Raspberries, blueberries, frozen strawberries
  • Also great with chocolate chips ;-)

Preparation

• In a bowl, mix the ground flaxseeds, flour, rolled oats, baking powder, and cinnamon.
• Add the plant-based milk, vinegar, and vanilla until you get a thick batter.
• If the batter is too thick, add a little water: it should coat the fruit while staying sticky enough (much thicker than crêpe batter, and a bit stickier than pancake batter).
• Heat a pan to 4-5 (medium-high).
• Dip the fruit into the batter and coat each piece well (top and bottom).
• Remove excess batter with a fork.
• Place the coated fruit in the pan.
• Cook for 1 minute per side (until nicely golden).
• Flip.

Note: in a medium pan, you can cook 4-5 apple pieces at a time and 10-15 banana pieces.

Ingredients

• 1 can of coconut milk, separated:
  • sauce: 1 cup (250 ml)
  • cake: 2/3 cup (140 ml)

Sauce

• 1 cup maple syrup
• 1 cup brown sugar
• 1 cup coconut milk

Cake

• 1.5 cups flour
• 2 teaspoons baking powder
• 1/4 cup vegetable oil
• 1/3 cup sugar
• 2/3 cup coconut milk
• 1 teaspoon wine vinegar
• 1 teaspoon vanilla
• 3/4 cup plant-based milk (almond recommended)

Preparation

• Preheat the oven to 180 Celsius
• Sauce:
  • Combine all ingredients
  • Bring to a boil
  • Pour into a square baking pan (approximately 20 cm / 20 cm)
• Cake:
  • In a bowl:
    • Mix the flour and baking powder
  • In another large bowl:
    • Whisk the vegetable oil, sugar, coconut milk until you get a smooth and creamy mixture
    • Add the vinegar
    • Add the vanilla
    • Alternately fold in:
      • Flour / baking powder mixture
      • Plant-based milk
• Before baking:
  • In the pan with the syrup, spread the batter with a spatula.
• Baking: approximately 40 minutes
  • Check that the center of the pudding is cooked with a sharp knife
  • Stop baking when the center is fully cooked

Matcha Energy Balls

INGREDIENTS

• 3/4 cup cashews
• 1/4 tsp salt
• 1 1/2 cups rolled oats
• 1 tbsp matcha green tea powder
• 1/2 cup white chocolate chips
• 1 tsp pure vanilla extract
• 1 tbsp maple syrup
• 1/4 cup plant-based milk

PREPARATION

Blend in a food processor

• Mix the ingredients: cashews, salt, rolled oats, matcha
• Blend until you get a fairly fine powder
• Add the maple syrup, chocolate and plant-based milk
• Blend until you get a fairly smooth dough
• Scrape the sides and make sure all ingredients are well mixed
• Add the salt, rolled oats, and matcha. Mix.

Modeling clay time: make energy balls!

• Using an ice cream scoop (ideal amount), make small mounds that will become your energy balls. If possible on a non-stick surface (e.g., silicone)
• With your hands, shape each mound into an energy ball

Storage

• Keeps for up to 10 days in the refrigerator

Variations

• Multiple: add dried fruits (raisins, cranberries, etc.) to the mix
• Replace the matcha with vanilla extract
• Dark chocolate instead of white chocolate

Ingredients:

• 200 g chocolate
• 3 tablespoons milk
• 4 eggs
• 125 g salted butter
• 3 tablespoons flour

Instructions:

• Separate the egg whites from the yolks
• Beat the egg whites until stiff peaks form
• Melt the chocolate in the milk
• Add one at a time:
  • The sugar
  • The 4 egg yolks
  • The butter
  • The flour
• Fold the stiff egg whites into the mixture
• Bake in a medium oven (180°C / 350°F) for 20-25 minutes (check doneness at the center of the cake with a knife)
• Glaze:
  • 100 g chocolate
  • 50 g butter
  • 1 tablespoon water

Instructions:

• Melt the chocolate in the water
• Add the butter as soon as it’s melted
• Stir until the chocolate is smooth
• Pour over the cake and spread evenly

Ingredients

• 250g flour
• 10cl vegetable oil (whichever you prefer)
• 2 pinches of salt
• 10cl water
• 2 tablespoons maple syrup (or agave syrup), only if you want a slightly sweet crust
• 1/2 lemon zest for flavoring (optional) — you can also use bitter almond extract, vanilla, etc.

Preparation

In a bowl, mix the flour with the vegetable oil. Add the water, salt and maple syrup (along with the flavoring of your choice) and mix. Start with a fork then go at it with your hands. Don’t hesitate to recalibrate by adding a bit of flour or water depending on the texture of the dough!

Ingredients:

• 250 g of water or milk (cow’s milk, almond milk…)
• 250 g of dark chocolate

Instructions:

• In a saucepan, pour 250 g of water or milk and 250 g of dark chocolate.
• Bring to a boil for 1 minute while stirring with a whisk.
• Blend, then pour into small or large jars.
• Let cool for one hour at room temperature, then refrigerate for at least four hours.
• Remove the creams from the refrigerator 10 minutes before serving.

Christophe Michalak’s tips: You can sprinkle the creams with fleur de sel and a drizzle of olive oil before serving. Wrapped in plastic wrap, these creams can be kept for up to 7 days in the refrigerator.

Ingredients

• 200 g / 1 cup butter or soft margarine
• 125 g / 1/2 cup white sugar
• 125 g / 1/2 cup golden brown sugar
• 4 eggs, separated
• 300 g / 2 3/4 cups all-purpose flour
• 15 g / 3 tsp baking powder
• 2 tsp allspice
• 2 tsp ground cinnamon
• 5 g / 1 tsp each of ground nutmeg, pepper, cloves, cardamom, cumin, anise, coriander
• 225 ml / 1 cup water

Instructions:

• Cream the butter or margarine with the sugars.
• Add the egg yolks, one at a time.
• Sift together the dry ingredients and gradually add them to the creamy mixture, alternating with the water.
• Beat the egg whites until stiff.
• Gently fold them into the mixture.
• Pour the mixture into a well-greased 22.5 cm square pan (or use silicone)
• Bake in the preheated oven for 40 minutes, on the center rack.
• Let cool for 10 minutes, then turn the cake out onto a wire rack.

Ingredients

• 300 g almonds
• 500 g whole wheat flour
• 350 g sugar
• 4 eggs for whole wheat flour (3 for white flour)
• flavoring (orange blossom water, vanilla, or orange zest)
• Add water as needed

Directions

• Toast the almonds.
• Mix the flour and sugar, eggs, and flavoring.
• Add water as needed to get a cohesive but dense dough.
• Add the almonds and shape into small logs.
• This preparation freezes very well (to bake later)
• Roll them out and bake on a baking sheet lined with parchment paper in the oven at 180°C (350°F) for about 15 minutes.
• Place 1 bowl of water in the oven.
• Stop baking when golden and cut into thin slices as soon as they come out of the oven.
• Wait for them to cool and enjoy! They are excellent warm and delicious when nice and crunchy.

Note for a vegan version: replace the eggs with 1/4 cup of applesauce or see other options

Ingredients

• 1/4 cup or 60 g applesauce
• 2 chia eggs (2 tbsp chia + 6 tbsp water - let the mixture rest for 5 minutes)
• 3/4 cup or 190 g sugar
• 1 tsp vanilla
• 4 large bananas roughly mashed with a fork
• 1 cup flour and 1 cup whole oats (or flour/almond meal or almond pulp) or 300 g
• 1 tsp baking soda
• 2 tsp baking powder
• 125 ml soy milk
• 75g chocolate chips / 1.5 handfuls (optional)
• 75g nuts / 3 handfuls (optional)

Directions

• Mix the applesauce, sugar, chia eggs and vanilla.
• In another bowl, mix the flour, baking powder and baking soda.
• Incorporate the dry mixture into the first preparation.
• Add the bananas then the milk and chocolate chips if desired.
• Pour the mixture into a silicone loaf pan or one lined with parchment paper.
• Bake for 50 to 60 min in an oven preheated to 180°C (350°F)

Note: this is an excellent way to use overripe bananas => don’t throw them away, it’s even better that way. The trick is to put them in the freezer as soon as they reach that consistency, then you just need to thaw them once you’re ready to bake!

Ingredients:

• 250 ml (1 cup) coconut milk
• 2 tbsp (20 g) white or black chia seeds (no need to grind them)
• 2 tbsp maple syrup (or sugar)

Preparation:

The night before, in a large 500 ml (2 cups) Mason jar or a sealable airtight container:

• Mix the coconut milk, chia seeds, and maple syrup.
• Stir well
• Close the jar and place in the refrigerator overnight
  • If possible: stir by shaking the jar after 1 hour so the pudding is nice and smooth

The next morning: