Here’s the autumn dessert recipe that I’ve submitted to the Saveurs Durables competition. The challenge consists in developing a recipe that is made of plant-based, seasonal, wholefood, organic ingredients. Where possible, the ingredients should also be local, and if exotic, they should come from a Fairtrade circuit.
Given that I live in Paris, my choice in seasonal fruits was somehow limited :). That’s why I decided to create these mini-cupcakes made with chestnut flour and an apple, quince and almond butter cream. The flour’s taste is enhanced by adding pine nuts, rosemary, vanilla and cardamom. The texture is softer thanks to the almond milk…
And it’s gluten-free 🙂
I’ve only used organic, wholefood ingredients that I bought at the Marché Bio des Batignolles or in organic shops. Where possible, I’ve used local ingredients.
Ingredients for 4 people (16 mini-cupcakes)
For the cupcakes :
90 gr chestnut flour
190 gr almond milk (I make my own, but you can use a milk bought in an organic store)
30 gr pine nuts
1 small rosemary sprig
2 TS extra-virgin olive oil
a pinch of salt
20 gr organic brown sugar
1\2 ts vanilla powder
1\2 ts cardamom
For the cream :
a glass of apple juice
2 TS agave syrup
1 TS almond butter (I make my own, but you can use a butter bought in an organic store)
In a mixing bowl, whip together flour, almond milk, sugar, vanilla, cardamom and 1TS of olive oil. The add the pine nuts. Let the rosemary dip in the other TS of olive oil for a couple of minute, then add them to the mixture. Mix well.
Pour the mixture in some oiled mini cupcake. Cook for 10 minutes at 210° to form a crust, then for 20 min at 180°.
Remove the apple and quince skin and cut them in small pieces. Cook them in a saucepan along with the agave syrup and the apple juice until you reach a jammy texture. Let cool, then add the almond butter and mix well.
Use a sleeve pocket to nicely put the cream on the cupcakes, then decorate with some pine nuts.