The ingredients that we use are simple and organic and we use seasonal produce from local farmers as much as possible.
“Additives” is not in our vocabulary or our products.
We use unrefined coconut sugar that contains minerals, antioxidants, and a fiber called “inulin” that has the ability to stimulate the intestinal growth of the bifidobacteria. The coconut sugar has a low glycemic index due to the presence of fiber, which enables a slow absorption of the glucose of the coconut sugar.
We also significantly reduce the amount of this sugar in our preparations compared to traditional recipes.
BROWN RICE FLOUR
Brown rice flour is the main flour that I use. It is naturally gluten-free and is very interesting at a nutritional level, as it contains proteins and fibers. Brown rice flour is also very digestible and brings a nutty taste to the product.
The almond flour we use is “blanched” (meaning without its skin). It provides fibers, proteins and essential fatty acids. Its specific texture and particular taste bring amazing flavors to our cakes.
Organic eggs are richer in flavors and contain nutrients like Omega3’s, etc. Sourced from local farmer's market.
Our chocolate is from Santa Barbara Chocolate, composed of only 3 all organic ingredients: cacao (72%), coconut sugar (low glycemic index sugar) and cacao butter.
The health benefits of high cacao level chocolate are widely known and numerus. Among them, it is very nutritious because of its high content of fibers and minerals. It is also a powerful source of antioxidants (polyphenols, flavanols and catechins).
Virgin coconut oil has so many qualities that we cannot list them all here. We chose it to replace the traditional butter for different reasons. The first one is that it is not impaired under higher cooking temperatures. It also supplies a light coconut flavor in my sweet preparations.
Unlike butter, this oil is easy to digest, thanks to its fatty acids, composed of short and medium chains. It will not make you gain weight as its fat content actually boosts the metabolism and brings energy to the muscle tissue. In addition, the fatty acids will turn into ketones in the liver which feed brain function.
Coconut milk is the liquid that you get after squeezing the coconut flesh. It contains a lot of healthy fat i.e. coconut oil and, so all its benefits (see above) and fibers. Coconut milk is high in magnesium, potassium, copper, manganese and phosphorus.
We use chickpea flour in our bread and pizza crust, and in our Brioche. Chickpeas (also known as Garbanzo beans) are loaded with beneficial nutrients (protein, fibers, Potassium, Vitamin A, Vitamin B, Selenium, Magnesium, Calcium, Iron,…), and are very easy to digest.
Chickpeas also contain a high level of antioxidants (selenium and beta-carotene) that have anti-aging and anti-cancer effects. These seeds have a low glycemic Index making them ideal for diabetic patients.
Our bakings containing chickpea flour are produced with brown rice flour as well, which together provide a balanced source of full protein (all essential amino acids) perfect also for the Vegans.