Pistachio and berry crumble pie is the perfect balance between a rich nutty taste, and tart berries. I enjoy it as a dessert as a much as I do as a breakfast on a Sunday morning. Plus, the spring colors with the green from the pistachio butter and the pink from the berries make the pie look really appealing.
These double chocolate cookies are a great way to use up your leftover egg yolks, they are very easy to make and delicious!
Vegan marble pound cake made with matcha and red fruits, topped with a flavorful green and pink glaze.
This pineapple upside down cake is the vegan version of the recipe my mom used to make when I was a child. It’s very easy, and so comforting!
This pear and almond tart is a French classic that I turned into a vegan and gluten free dessert. The creator was established in the “Bourdaloue” street, in Paris, which gave its name to the tart.
Chocolate tarts made of a sweet pastry crust, filled with a dark chocolate ganache, and topped with whipped white and milk chocolate ganaches. This is a great recipe for Easter, and all-year-round for chocolate lovers!
Chocolate Easter pavlova with a bunny head shape! This is a gluten free dessert made of a chocolate meringue, a vanilla whipped cream, a passion fruit sauce, and fresh fruits.
This Italian tart is made of a polenta crust, sun-dried tomato pesto, and roasted vegetables. It is a well-balanced, gluten free, vegan meal.
Gluten free and vegan baked oatmeal, with diced bananas, dark chocolate chips, and a melting peanut butter heart.
Gluten free and dairy free chocolate and vanilla cake inspired by a childhood memory that we use to eat, growing back in France: the “Napolitain”.