Nutrition Facts
1 servings
1
Veggie Millefeuille Recipe
The millefeuille has existed for centuries. First published by a certain chef, then forgotten, its recipe was rediscovered by a pastry chef in Paris in 1867. He caused a sensation with his pastry, selling hundreds of them each day. Here is my version, an ode to this famous dessert, very easy to make at home!
Ingredients
100 Chickpea flour
30 Almond powder
¼ Ground cinnamon
2 Powdered vanilla
2 Coconut sugar
1 pinch Salt
2 Coconut oil
1 Maple syrup
2 Sweet cashew cream
Directions
1
In a large bowl, mix the flour, almond powder, baking powder, spices, coconut sugar, and salt. Gradually incorporate the oil, maple syrup, and 2 tablespoons of water, ensuring that the mixture is not too liquid. Mix well to form a thick dough. Shape into a ball, cover with parchment paper, and refrigerate for 10 minutes.
2
Preheat the oven to 180 °C. Roll out the dough thinly to obtain a sheet of about 0.25 cm. Cut into rectangles of about 6 x 10 cm and prick them with a fork (for aesthetic reasons,
3
You can pierce only half of the sheets so that the ones on top remain nice and smooth! Bake on a tray lined with parchment paper for about 20 minutes, until the sheets are crispy and lightly browned. When you take them out of the oven, let them cool on the parchment paper.
4
In a bowl, mix the two creams. Place 1 crispy layer on a plate, cover with 2 tablespoons of cream, add another layer, then repeat the process and finish with a third layer.
5
To finish Variations: Add a few raspberries or pieces of strawberries on the cream. Add 1 tablespoon of cocoa powder to the cream for a chocolate version. Add 1/2 teaspoon of matcha powder to the cream for a green and energizing version. Add 1/2 teaspoon of maca powder to the cream for an aphrodisiac version. Add thin slices of banana on the cream for a breakfast version.
Ingredients
Ingredients
100 Chickpea flour
30 Almond powder
¼ Ground cinnamon
2 Powdered vanilla
2 Coconut sugar
1 pinch Salt
2 Coconut oil
1 Maple syrup
2 Sweet cashew cream
Directions
Directions
1
In a large bowl, mix the flour, almond powder, baking powder, spices, coconut sugar, and salt. Gradually incorporate the oil, maple syrup, and 2 tablespoons of water, ensuring that the mixture is not too liquid. Mix well to form a thick dough. Shape into a ball, cover with parchment paper, and refrigerate for 10 minutes.
2
Preheat the oven to 180 °C. Roll out the dough thinly to obtain a sheet of about 0.25 cm. Cut into rectangles of about 6 x 10 cm and prick them with a fork (for aesthetic reasons,
3
You can pierce only half of the sheets so that the ones on top remain nice and smooth! Bake on a tray lined with parchment paper for about 20 minutes, until the sheets are crispy and lightly browned. When you take them out of the oven, let them cool on the parchment paper.
4
In a bowl, mix the two creams. Place 1 crispy layer on a plate, cover with 2 tablespoons of cream, add another layer, then repeat the process and finish with a third layer.
5
To finish Variations: Add a few raspberries or pieces of strawberries on the cream. Add 1 tablespoon of cocoa powder to the cream for a chocolate version. Add 1/2 teaspoon of matcha powder to the cream for a green and energizing version. Add 1/2 teaspoon of maca powder to the cream for an aphrodisiac version. Add thin slices of banana on the cream for a breakfast version.
Notes
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