Recipes

Pizza dough

Usage: Take the dough out of the fridge (it should have risen to almost the top of the jar. If not, take it out and let it rest for 1 to 4 hours at room temperature). Divide the dough into 2 pieces. Roll out each piece using a rolling pin between 2 sheets of baking paper.

Baking on a tray: preheat the oven to 200°C. Pre-bake the dough for 15 minutes before adding toppings. Once topped, bake the dough for about 15 more minutes. Without pre-baking, cook the dough for about 30 minutes.

Baking on a stone: preheat your stone for about 40 minutes in an oven at 260°C. Bake the pizza on the stone for about 10 minutes. This is the best method. This way, you will achieve a super crispy and well-aerated crust.

Pizza mix

For 3 pizzas:

- 500g of our "pizza mix"

- 400g of water

- 25g of olive oil

- 8g of fresh yeast

Place the contents of the packet in a large bowl and crumble the yeast on top. Pour in the olive oil and warm water (26°C). Mix by hand until a smooth consistency is achieved. Let the dough rest for 1 hour.

Divide the dough into 3 pieces and shape your pizzas. It will be easier to roll out the dough between 2 sheets of baking paper. Keep each piece on a baking paper for easy transfer to the oven. Decorate your pizzas and then bake them for 30 minutes at 180°C or less time if your oven is hotter. For best results, bake your pizza on a stone that has been preheated in the oven.

Wrap mix

For about 20 wraps (60g each):

- 500g wrap mix

- 10g apple cider vinegar

- 65g liquid oil (sunflower, olive)

- 620g water

Mix all the ingredients. Let the dough rest for a few minutes if it is too sticky. Form small balls of about 60g. Flatten each ball between 2 sheets of baking paper.

Cooking in a pan over medium heat: about a minute on each side

Baking in the oven at 200°C on baking paper: about 10 minutes

The raw dough can be stored for 1 week in the fridge in an airtight jar.

The wraps can be frozen.

Millet & sorghum loaf mix

"Pour 10 miches :

- 500g flour mix

- 550g lukewarm water (24°C)

- 8g fresh yeast (or 105g millet sourdough*)

Mix all the ingredients until a smooth consistency is achieved. Shape into loaves of about 100g (tip: use an ice cream scoop). Let rest for 1 hour at room temperature (+-24°C). Preheat the oven to 240°C. Bake the loaves for about 30 minutes (bake longer if in doubt).

For a better result, you can place a baking tray at the bottom of your oven and pour 1 cup of boiling water into it when baking your loaves. Be careful of the steam when you open your oven.

*Millet sourdough 50/50 (for example: for 100g of sourdough, 50g millet + 50g water). In this case, let your loaves ferment for at least 8 hours at room temperature (+-24°C).

Pancake mix (buckwheat & rice)

For about ten pancakes:

- 165g flour mix

- 1 egg (+-50g)

- 260g of yogurt

- 45g of melted butter (ghee, coconut oil or olive oil)

- 15g of maple syrup (optional)

- 5g of vanilla extract (optional)

Melt the butter and let it cool. Then mix all the ingredients together and let rest for 5 minutes. Cook in a greased pan over medium heat. Tip: use an ice cream scoop to get nice round pancakes. If the batter seems too thick and does not spread at all, add some yogurt.

Sorghum flour pancakes

For 4 people:

– 130g of sorghum flour

– 330g of plant-based milk (rice, millet, almond…)

– 2 whole eggs

– 1 pinch of salt

– Vegetable oil for greasing the pan (sunflower, coconut…)

Blend all the ingredients together (or whisk). Let rest for at least 6 hours in the fridge. Take out of the fridge and mix again to ensure the mixture is homogeneous. Preheat the pan over medium-high heat. Spread a thin layer of oil and pour in a ladle of the mixture. Cook until the pancake lifts and is golden underneath. Flip and let cook for a few more seconds. Serve immediately or wrap in plastic film and keep for 1 or 2 days in the fridge.

Buckwheat flour pancakes

For 4 pancakes:

– 90g of buckwheat flour

– 230g of water

– 2 whole eggs

– 25g of olive oil

– 1 teaspoon of sugar

– 1 pinch of salt

– Vegetable oil for greasing the pan (sunflower, coconut…)

Blend all the ingredients together (or whisk). Let rest for at least 6 hours in the fridge. Take out of the fridge and mix again to ensure the mixture is homogeneous. Preheat the pan over medium-high heat. Spread a thin layer of oil and pour in a ladle of the mixture. Cook until the pancake lifts and is golden underneath. Flip and let cook for a few more seconds. Serve immediately or wrap in plastic film and keep for 1 or 2 days in the fridge.

Rice & Chestnut Flour Pancakes

For about 6 pancakes:

– 120g of our flour mix (rice & chestnut)

– 240g of water

– 2 whole eggs

– 30g of oil (sunflower or olive)

– 1 pinch of salt

– Vegetable oil for greasing the pan (sunflower, coconut…)

Blend all the ingredients together (or whisk). Leave to rest for at least 1 hour in the fridge. Take out of the fridge and mix again to ensure the mixture is smooth. Preheat the pan over medium heat. Spread a thin layer of oil and pour in a ladle of the mixture. Cook until the pancake lifts and is golden underneath (be careful as it burns quickly, so avoid high heat). Flip and leave for a few more seconds. Serve immediately or wrap in cling film and keep in the fridge for 1 or 2 days.

Chestnut Flour Pancakes

For about 4 pancakes:

– 90g of chestnut flour

– 30g of starch (tapioca, corn or potato)

– 1 whole egg

– 1/4 teaspoon of baking powder

– 220g of milk (cow's or plant-based)

– optional: honey, a bit of sugar or a mashed banana to sweeten the mixture

– Vegetable oil for greasing the pan (sunflower, coconut…)

Blend all the ingredients together (or whisk). Leave to rest for at least 1 hour in the fridge. Take out of the fridge and mix again to ensure the mixture is smooth. Preheat the pan over medium heat. Spread a thin layer of oil and pour in a ladle of the mixture. Cook until the pancake lifts and is golden underneath (be careful as it burns quickly, so avoid high heat). Flip and leave for a few more seconds. Serve immediately or wrap in cling film and keep in the fridge for 1 or 2 days.

Buckwheat galette

For about 10 galettes:

– 330 g of buckwheat flour

– 750 ml of water

– 10 g of coarse salt

– 1 egg

– Butter

Place the buckwheat flour in a well in a mixing bowl, with the salt (Guérande salt is even better!). Gradually pour in the water and mix vigorously with a wooden spoon. This will give you a fluid and thick batter. Add the egg, which will give a nice colour to your batter during cooking, and mix well. Let the batter rest for about 2 hours in the fridge, covering it with a cloth or cling film.

Put some butter in your pan or lard on your bilig (crepe maker) and set it over low/medium heat. If you are making your galettes in a pan*, once the butter is melted, pour in a ladle of batter, then quickly tilt the pan to spread the batter over the entire surface. Cook both sides for about 1 to 2 minutes each. To flip the galette, use a spatula to carefully lift each edge of the galette and flip it over fairly quickly.

Find the recipe and all the tipsthis way!

Crispy mix

This mix is also very suitable for making donuts, Berlin balls, and other fried brioche products.

For about 600g of dough (20 crispy bites):

- 400g of crispy mix

- 10g of fresh yeast

- 130g of lukewarm water

- 100g of lukewarm milk (dairy or plant-based)

- 1 egg (50g)

- 35g of melted butter or coconut oil

​

Place the contents of the packet in a large bowl and crumble the yeast on top. Pour in the lukewarm water and milk (26°C), the egg, and the melted butter/oil. Mix until you achieve a smooth consistency. Let the dough rest for 1 hour. Heat vegetable oil in a deep fryer or saucepan (170°C). Divide the dough into pieces of about 30g (optional: and briefly roll them to make them rounder). Tip: use an ice cream scoop. Dip the pieces into the hot oil and cook for at least 3 minutes on each side. Roll in sugar (cane sugar or icing sugar) and enjoy without delay ;-) Chestnut flour cake This cake recipe comes from the Italian tradition where chestnuts are abundant. There, it is called Castagnaccio. Initially, there are not as many ingredients, but this fairly simple recipe will give you a soft and delicious cake that you can enhance according to your tastes. For about 800g of cake batter (for a round tin of about 20cm): Dry ingredients: 175g of chestnut flour 65g of sugar (choose your favourite) 14g of baking powder 14g of cocoa powder 1 pinch of salt Wet ingredients: 110g olive oil 40g honey (optional) 200g whole eggs (about 4 eggs) 140g milk (dairy or plant-based) Add-ins (to be added according to your preferences): 30g pine nuts 30g hazelnuts 30g raisins soaked in water or alcohol 30g chocolate chips Mix all the dry ingredients (sift if necessary). Mix all the wet ingredients. Combine the two until there are no lumps. Add the add-ins of your choice. Grease your mould if necessary and pour in the mixture. Preheat your oven to 180°C (fan) and bake your cake for about 30 minutes (to check if it's done, insert a skewer; it should come out dry).

Pizza dough

Usage: Take the dough out of the fridge (it should have risen to almost the top of the jar. If not, take it out and let it rest for 1 to 4 hours at room temperature). Divide the dough into 2 pieces. Roll out each piece using a rolling pin between 2 sheets of baking paper.

Baking on a tray: preheat the oven to 200°C. Pre-bake the dough for 15 minutes before adding toppings. Once topped, bake the dough for about 15 more minutes. Without pre-baking, cook the dough for about 30 minutes.

Baking on a stone: preheat your stone for about 40 minutes in an oven at 260°C. Bake the pizza on the stone for about 10 minutes. This is the best method. This way, you will achieve a super crispy and well-aerated crust.

Pizza mix

For 3 pizzas:

- 500g of our "pizza mix"

- 400g of water

- 25g of olive oil

- 8g of fresh yeast

Place the contents of the packet in a large bowl and crumble the yeast on top. Pour in the olive oil and warm water (26°C). Mix by hand until a smooth consistency is achieved. Let the dough rest for 1 hour.

Divide the dough into 3 pieces and shape your pizzas. It will be easier to roll out the dough between 2 sheets of baking paper. Keep each piece on a baking paper for easy transfer to the oven. Decorate your pizzas and then bake them for 30 minutes at 180°C or less time if your oven is hotter. For best results, bake your pizza on a stone that has been preheated in the oven.

Wrap mix

For about 20 wraps (60g each):

- 500g wrap mix

- 10g apple cider vinegar

- 65g liquid oil (sunflower, olive)

- 620g water

Mix all the ingredients. Let the dough rest for a few minutes if it is too sticky. Form small balls of about 60g. Flatten each ball between 2 sheets of baking paper.

Cooking in a pan over medium heat: about a minute on each side

Baking in the oven at 200°C on baking paper: about 10 minutes

The raw dough can be stored for 1 week in the fridge in an airtight jar.

The wraps can be frozen.

Sorghum flour pancakes

For 4 people:

– 130g of sorghum flour

– 330g of plant-based milk (rice, millet, almond…)

– 2 whole eggs

– 1 pinch of salt

– Vegetable oil for greasing the pan (sunflower, coconut…)

Blend all the ingredients together (or whisk). Let rest for at least 6 hours in the fridge. Take out of the fridge and mix again to ensure the mixture is homogeneous. Preheat the pan over medium-high heat. Spread a thin layer of oil and pour in a ladle of the mixture. Cook until the pancake lifts and is golden underneath. Flip and let cook for a few more seconds. Serve immediately or wrap in plastic film and keep for 1 or 2 days in the fridge.

Buckwheat flour pancakes

For 4 pancakes:

– 90g of buckwheat flour

– 230g of water

– 2 whole eggs

– 25g of olive oil

– 1 teaspoon of sugar

– 1 pinch of salt

– Vegetable oil for greasing the pan (sunflower, coconut…)

Blend all the ingredients together (or whisk). Let rest for at least 6 hours in the fridge. Take out of the fridge and mix again to ensure the mixture is homogeneous. Preheat the pan over medium-high heat. Spread a thin layer of oil and pour in a ladle of the mixture. Cook until the pancake lifts and is golden underneath. Flip and let cook for a few more seconds. Serve immediately or wrap in plastic film and keep for 1 or 2 days in the fridge.

Rice & Chestnut Flour Pancakes

For about 6 pancakes:

– 120g of our flour mix (rice & chestnut)

– 240g of water

– 2 whole eggs

– 30g of oil (sunflower or olive)

– 1 pinch of salt

– Vegetable oil for greasing the pan (sunflower, coconut…)

Blend all the ingredients together (or whisk). Leave to rest for at least 1 hour in the fridge. Take out of the fridge and mix again to ensure the mixture is smooth. Preheat the pan over medium heat. Spread a thin layer of oil and pour in a ladle of the mixture. Cook until the pancake lifts and is golden underneath (be careful as it burns quickly, so avoid high heat). Flip and leave for a few more seconds. Serve immediately or wrap in cling film and keep in the fridge for 1 or 2 days.

Chestnut Flour Pancakes

For about 4 pancakes:

– 90g of chestnut flour

– 30g of starch (tapioca, corn or potato)

– 1 whole egg

– 1/4 teaspoon of baking powder

– 220g of milk (cow's or plant-based)

– optional: honey, a bit of sugar or a mashed banana to sweeten the mixture

– Vegetable oil for greasing the pan (sunflower, coconut…)

Blend all the ingredients together (or whisk). Leave to rest for at least 1 hour in the fridge. Take out of the fridge and mix again to ensure the mixture is smooth. Preheat the pan over medium heat. Spread a thin layer of oil and pour in a ladle of the mixture. Cook until the pancake lifts and is golden underneath (be careful as it burns quickly, so avoid high heat). Flip and leave for a few more seconds. Serve immediately or wrap in cling film and keep in the fridge for 1 or 2 days.

Buckwheat galette

For about 10 galettes:

– 330 g of buckwheat flour

– 750 ml of water

– 10 g of coarse salt

– 1 egg

– Butter

Place the buckwheat flour in a well in a mixing bowl, with the salt (Guérande salt is even better!). Gradually pour in the water and mix vigorously with a wooden spoon. This will give you a fluid and thick batter. Add the egg, which will give a nice colour to your batter during cooking, and mix well. Let the batter rest for about 2 hours in the fridge, covering it with a cloth or cling film.

Put some butter in your pan or lard on your bilig (crepe maker) and set it over low/medium heat. If you are making your galettes in a pan*, once the butter is melted, pour in a ladle of batter, then quickly tilt the pan to spread the batter over the entire surface. Cook both sides for about 1 to 2 minutes each. To flip the galette, use a spatula to carefully lift each edge of the galette and flip it over fairly quickly.

Find the recipe and all the tipsthis way!

Crispy mix

This mix is also very suitable for making donuts, Berlin balls, and other fried brioche products.

For about 600g of dough (20 crispy bites):

- 400g of crispy mix

- 10g of fresh yeast

- 130g of lukewarm water

- 100g of lukewarm milk (dairy or plant-based)

- 1 egg (50g)

- 35g of melted butter or coconut oil

​

Place the contents of the packet in a large bowl and crumble the yeast on top. Pour in the lukewarm water and milk (26°C), the egg, and the melted butter/oil. Mix until you achieve a smooth consistency. Let the dough rest for 1 hour. Heat vegetable oil in a deep fryer or saucepan (170°C). Divide the dough into pieces of about 30g (optional: and briefly roll them to make them rounder). Tip: use an ice cream scoop. Dip the pieces into the hot oil and cook for at least 3 minutes on each side. Roll in sugar (cane sugar or icing sugar) and enjoy without delay ;-) Chestnut flour cake This cake recipe comes from the Italian tradition where chestnuts are abundant. There, it is called Castagnaccio. Initially, there are not as many ingredients, but this fairly simple recipe will give you a soft and delicious cake that you can enhance according to your tastes. For about 800g of cake batter (for a round tin of about 20cm): Dry ingredients: 175g of chestnut flour 65g of sugar (choose your favourite) 14g of baking powder 14g of cocoa powder 1 pinch of salt Wet ingredients: 110g olive oil 40g honey (optional) 200g whole eggs (about 4 eggs) 140g milk (dairy or plant-based) Add-ins (to be added according to your preferences): 30g pine nuts 30g hazelnuts 30g raisins soaked in water or alcohol 30g chocolate chips Mix all the dry ingredients (sift if necessary). Mix all the wet ingredients. Combine the two until there are no lumps. Add the add-ins of your choice. Grease your mould if necessary and pour in the mixture. Preheat your oven to 180°C (fan) and bake your cake for about 30 minutes (to check if it's done, insert a skewer; it should come out dry).