In my cupboards

for a healthy and balanced cuisine

My jars

Save time and storage.

The closet, of course! ... Finally, storing food in jars also has another great advantage: storing food in a cupboard instead of keeping food only in a freezer allows you to have a much larger stock of food and without consuming d 'energy.

My flours

Buckwheat flour

Chestnut flour

I love this flour, well I'm from Brittany but I don't just use it in pancakes.

Gluten-free, this flour is non-breadmaking. It is therefore not used 100% in recipes, except for Breton pancakes. “To prepare breads and small cakes, you need to add 20 to 25% and complete with wheat flour or a gluten-free mixture: rice or soy flour, corn starch ...

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You can also easily cook flants, quiches ... like:

Invisible with zucchini and buckwheat

it can also be integrated into sweet recipes

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Banana bread with chocolate chips

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In addition to this, you need to know more about it.

In addition to this, you need to know more about it.

Chestnut flour is a flour made from chestnuts, a fruit particularly rich in slow sugars. It is used to make cakes, pancakes, pie crusts, or pasta

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Chestnut flour is one of the most widely used gluten-free flours, especially for its typical and sweet flavor. It is generally used in combination with other more neutral flours, but it can also be used alone.

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It is ideal for making all kinds of pastries such as muffins, creams, pancake or waffle dough, shortbread, cakes but also shortcrust or puff pastry or even bread.

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It goes particularly well with chocolate, honey, dried fruits (nuts, hazelnuts, almonds), spices (cinnamon) and fruits (apple, pear, orange).

It is also used in cooking to thicken soups and sauces, especially as an accompaniment to poultry or game with which it goes very well.

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Chickpea flour

Sweet flavor and scents of the south, chickpea flour is one of the most traditional of the Mediterranean region.

Ground chickpeas produce this flour which often seems exotic, even though it belongs to the most deeply rooted traditions of the south. The socca of Nice or the panisse of Provence would not be cooked without it, to speak only of France. India, Algeria and Italy have also made it the basis of several specialties.

Legume flour, canned chickpea flour, again, all the properties.

In other words ? It is gluten-free, rich in fiber, iron, vitamins and proteins, satiating and has a smooth and sweet flavor. Enough to renew many recipes, keeping in mind that like all gluten-free flours, chickpea flour does not rise. If you want to use it for pastries, mix it with another flour!

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Rice flour

A great classic of Asian cuisine, rice flour is the ideal substitute for wheat flour for those with gluten intolerance. Gluten-free, light and discreet, it is barely noticeable and is easily digested. Better, it exists in a host of variations, as much as there is rice. White rice flour, wholemeal, half-wholemeal rice flour or even glutinous rice, they do not modify the flavors of the recipes and ensure their lightness.

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In addition to this, you need to know more about it.

As for cooking, substitute it for wheat flour or mix it to lighten the recipe! Very slightly sweet, rice flour is ideal for all your pastries, and even thickens sauces, soups or creams. It is the basis of Asian rice cakes used for spring rolls and spring rolls, or rice noodles and pasta. For gluten-free cakes, combine it with another gluten-free flour.

In addition to this, you need to know more about it.

In addition to this, you need to know more about it.

Ingrédients Pâtes

Coconut flour

Coconut flour is often used for its texture and exotic flavor in gluten-free preparations, but it also hides many nutritional benefits.

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Coconut flour is obtained by grinding the flesh of the coconut, previously dried and defatted by pressure.

 

Coconut flour is naturally gluten free and is particularly rich in selenium, fiber and amino acids.

Coconut flour is also known for its low glycemic index.

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Thanks to its sweet taste, coconut flour is ideal for gluten-free baking.

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Often used in addition to other gluten-free flours, it offers a delicious coconut flavor to preparations .

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In addition to this, you need to know more about it.

Wheat flour

The most common and popular, wheat flour is the basis of most of our favorite pastries! Conventional wheat flours are made from wheat, whose grains go through a complex extraction process, from cleaning to milling, to be processed. The flours thus obtained are identified by the letter "T" for "type", followed by a number. Fluid flours, for their part, follow a specific manufacturing method to obtain a very fine flour, which does not produce lumps.

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T55 or T45 white wheat flours are the most common and the easiest to find. Bakery, pastry, they know how to do everything and are easy to work. The T65 and T80 flours are brown flours, the T110 flour is semi-complete, the T150 is complete and the T170, integral. Be careful, if the latter are richer in fiber and nutrients, the wheat having been crushed with its husk, they are not suitable for baking!

In addition to this, you need to know more about it.

In addition to this, you need to know more about it.

As for cooking, substitute it for wheat flour or mix it to lighten the recipe! Very slightly sweet, rice flour is ideal for all your pastries, and even thickens sauces, soups or creams. It is the basis of Asian rice cakes used for spring rolls and spring rolls, or rice noodles and pasta. For gluten-free cakes, combine it with another gluten-free flour.

In addition to this, you need to know more about it.

In addition to this, you need to know more about it.

My legumes

Pulses are pulses. And for veggie, they are essential to their diet. These pulses are rich in fiber, provide vegetable proteins, have a low glycemic index, which gives them many health benefits.

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Pulses promote weight loss

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And above all not expensive, and that's good for the wallet.

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I'm completely addicted to lentils (you can't resist a lentil dahl ....)

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In addition to this, you need to know more about it.

As for chickpeas, they are very often found on my plates (buddha bowl, hummus)

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In addition to this, you need to know more about it.

In addition to this, you need to know more about it.

In addition to this, you need to know more about it.

My sugars

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Coconut sugar

Coconut sugar comes from the coconut blossom. The sap is called toddy. A cut is made and the toddy is collected in containers. The product is heated until the water has completely evaporated. What is left is the coconut sugar. The sap is placed under heat until most of the water has evaporated.

  • The coconut blossom sugar is original and tasty. The caramel taste and brown color result from cooking. Indeed, the sap caramelizes, so it is not a raw product.

  • Compared to other sugars (beet, sugar cane, agave) it is the most ecological production. The coconut palms remain in place and continue to give flowers which will be used to produce coconuts, sugar, alcohol and / or vinegar.

  • Compared with white sugar, which provides empty calories, coconut sugar provides vitamins and minerals. Mainly polyphenols, potassium, zinc and iron.

  • It also contains a prebiotic called inulin (soluble dietary fiber metabolized by the intestinal flora).

  • Coconut blossom sugar is distinguished from other types of sugars by its very low glycemic index. Indeed, it is 24.5 in Europe (35 in the United States - the calculation of the glycemic index is not the same on these two continents, one using white bread as a reference and the other glucose)) while for comparison, white sugar is at 70 and cane sugar at 65.

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In addition to this, you need to know more about it.

Honey

Thyme honey is widely used for the prevention of infectious, respiratory and digestive diseases. It is also said to have an invigorating and invigorating effect, which makes it ideal in case of the flu. It is also recognized for its great healing capacities which would be attributable to two antiseptic and antibacterial compounds present in thyme honey, thymol and carvacrol. As its pH is higher than in floral honeys, bacteria proliferate less quickly.

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T lavender honey Its creamy texture, light color and flavor characteristic delicate lavender honey has antiseptic and anti-inflammatory. Its antiseptic properties come from formic acids and inhibins, a natural antibacterial. Its use is recognized in the treatment of respiratory tract and lung infections. It is also effective in treating insect bites as well as promoting healing and healing of burns and infected wounds.

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Linden honey With soothing virtues, this light or dark yellow honey has a strongly minty taste, fresh, without acidity, but slightly bitter. From the flowers of the same name, lime blossom honey has a recognized use to treat insomnia disorders. Flavonoids, an important source of antioxidants, as well as farnesol, an active ingredient, are at the origin of the soothing effect of this type of honey. These compounds act on the receptors in the brain responsible for sleep. It also contains trace elements, including potassium, calcium and manganese. It would also be effective in treating the first symptoms of the flu and the common cold, since it increases the body's non-specific resistance.

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Agave syrup

Agave syrup has many qualities, in particular as a substitute for white sugar.

Being from a plant, can replace honey in a vegan diet .

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Agave syrup also has a higher sweetening power than table sugar due to its high fructose content, which reduces the amount needed for sweetening and therefore reduces sugar consumption. Its use with cold drinks such as iced tea is interesting for two reasons: firstly it dissolves faster than sugar or honey and secondly the fructose it contains is sweeter at low temperatures. It can also be used in hot drinks like tea and coffee. It also fits in juices and fruit cocktails thanks to its neutral taste.

Agave syrup can be used in many preparations and pastries such as chocolate cakes, madeleines, clafoutis, pies, cupcakes and others, providing them with a sweet flavor. It can also be used as a garnish for pancakes and pancakes. Finally, you can also combine agave syrup with compotes, coulis or fruit salads.

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In addition to this, you need to know more about it.

As for cooking, substitute it for wheat flour or mix it to lighten the recipe! Very slightly sweet, rice flour is ideal for all your pastries, and even thickens sauces, soups or creams. It is the basis of Asian rice cakes used for spring rolls and spring rolls, or rice noodles and pasta. For gluten-free cakes, combine it with another gluten-free flour.

In addition to this, you need to know more about it.

In addition to this, you need to know more about it.