Blueberry Jam – Confiture de Myrtilles

Ingredients:

3 cups blueberries

1 cup sugar or maple syrup or sweetener – to taste

1 tsp vanilla extract

2 Tbsp chia seeds

Put the blueberries, vanilla extract and sugar in a medium pan over medium heat, mix well. Let this boil for 15 minutes, then let it cool down.

Add the chia seeds, stirring well and let rest a few hours. Put in glass jars and refrigerate for up to 3 weeks.

You can make this jam with raspberries, strawberries, cherries with almond extract or plums. You can add the juice of a lemon for the flavor and to keep the color vibrant.

Very good on toasts, or ice cream! and can be done sugar free with your favorite sweetener.

Bon appétit !

Ladybugs – Coccinelles

Ingredients;

1 pint of cherry tomatoes

a bag of spinach, or arugula salad

1 small can or jar of black, small olives

1/4 cup balsamic vinegar

1/4 tsp corn starch

8 oz feta cheese

Cut one end of each tomato, to leave place for the head. Cut them in half lengthwise, cut half of the back as on the picture.

Cut one end of each olive, then cut in half to make the head.

Cut 1/2″ slices in the cheese. Depending on the size, cut in 4, 6 or 8 wedges.

Put a leaf of salad on each wedge, a ladybug on top.

Dilute the cornstarch in the cold vinegar. Bring to a boil, stir for about one minute until the liquid is more like a cream. Let this cool down, then place in a ziplock, cut a corner and make the dots on the tomatoes.

Voila, bon appétit !

Yogurt Cake – Gateau au Yaourt

This cake is very popular in France, almost all the children learn how to make it. We will use the empty yogurt container as a measuring tool.

Ingredients:

1 yogurt, vanilla or plain + 2 teaspoons vanilla extract

1 stick unsalted, melted butter + 1 tablespoon to coat the dish

2 yogurt cups of sugar

2 yogurt cups of gluten free baking mix, I used Pamela’s

1 yogurt cup of shredded coconut

1 yogurt cup of chocolate chips

3 eggs

Directions:

Preheat the oven to 350°. Butter an oven proof dish, this one is about 9″ in diameter.

Mix the ingredients in a large bowl, in this order. Whisking well before adding each ingredient.

Pour batter into prepared dish. Bake until top of the cake is golden brown and a tester inserted into the center comes out clean, about 50 minutes.

You can put 2 to 3 diced apples or bananas instead of the chocolate chips.

Bon appétit !

Chocolate Fudge Salami – Saucisson au Chocolat

Ingredients;

7oz dark chocolate = 1 cup

1 stick butter = 8 tablespoons

1/2 cup slivered almonds

1 box gluten free cookies, preferably shortbread

1 cup powdered sugar + 2 tablespoons for the presentation

 

Directions;

Let the chocolate melt with a few drops of water for 1 minute in the microwave.

Add the butter for another 30 seconds.

Mix well. If necessary, add a few more seconds in the microwave.

Add the almonds, cookies broken into small pieces and sugar.

Mix delicately with a fork or spoon.

Put this mixture on a long piece of plastic wrap. Shape like a salami, folding the plastic tightly around. You could also make two small ones.

Keep in the fridge for at least 3 hours or overnight.

Remove the plastic film and dust with the remaining sugar.

Keep at room temperature for one hour, so it’s easier to slice.

You can replace the almonds with hazelnuts halved, peanuts or mini marshmallows.

Bon appétit !