BANANA NICE ICE CREAM
 with Quinette Double Chocolat

INGREDIENTS

  • 4 ripe bananas, peeled and sliced into rounds

  • 1/4 cup QUINETTE COOKIES of choice

  • 2 tbsp plus 2 tsp maple syrup, divided

  • 1/2 tsp coarse sea salt

  • 1/2 cup unsweetened almond milk

  • 1 teaspoon pure vanilla extract


DIRECTIONS

  1. Place banana slices in a container, freezer bag, or on a baking tray; freeze at least 3 hours.

  2. In a bowl, combine almonds, 2 tsp syrup, and salt. In a food processor, pulse frozen banana slices, milk, vanilla, and the remaining 2 tbsp syrup, scraping down the sides as necessary, until the mixture has the texture of soft-serve ice cream.

  3. Spoon into bowls; crumble the Quinette cookies on top. (We used Double Chocolat)

SWEET POTATO

with Quinette CUISINE

INGREDIENTS
  • 1 large sweet potato

  • 2 tablespoons yogurt of choice or feta

  • pomegranate seeds

  • QUINETTE CUISINE GRANOLA

  • optional: crème fraîche, chopped dates, chili flakes, flaky sea salt, and fresh cracked pepper

DIRECTIONS
  1. Preheat oven to 220C.

  2. Place the lightly pierced sweet potatoes on sheet pan lined with parchment. Drizzle with olive oil and season with salt and pepper.  Roast for 45 minutes to 1 hour.

  3. Once the potatoes are removed from the oven and slightly cooled, slice them open while leaving the bottom attached.

  4. Spoon some of the yogurt over the potatoes, optionally add a dollop of crème fraiche or crushed feta, and sprinkle with the QUINETTE CUISINE GRANOLA., pomegranate seeds, chopped dates.

  5. Finish with flaky sea salt, and fresh cracked pepper

    ENJOY!

Yogurt bark

with Quinette Granola

INGREDIENTS

Optional toppings:

  • 5 fresh strawberries, chopped

  • 1 tbsp dark chocolate chips

  • 1 tsp desiccated coconut

DIRECTIONS
  1. Mix the yogurt and honey together until well combined. 

  2. Line a baking tray with foil and pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be.

  3. Sprinkle the QUINETTE BREAKFAST GRANOLA, strawberries, chocolate chips, and desiccated coconut on top and place in the freezer for 2-4 hours or until it is completely frozen.

  4. Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags.

GRANOLA BLISS BALL
with Quinette GRANOLA

INGREDIENTS

  • 7 fresh dates (pitted)

  • 3/4 cup QUINETTE GRANOLA, + 1/3 cup to roll in

  • 3 tablespoons cold-pressed coconut oil

  • 2 tablespoons raw cocoa

  • 3 tablespoons grated coconut

  • 1 pinch of salt

  • 1 splash of cold coffee, omit if making it or kids.
    use nut butter if needed.


DIRECTIONS

  1. Mix everything in a blender.

  2. Form the batter into small balls (about 10) and roll in the extra QUINETTE CUISINE.

CARROT RIBBON
SALAD

with Quinette CUISINE GRANOLA

INGREDIENTS

  • 2 tablespoons fresh lemon juice and orange juice

  • 2 teaspoons honey

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon olive oil

  • 6 ounces carrots, shaved into long strips

  • 2 cups arugula

  • 1/4 cup coarsely chopped fresh flat-leaf parsley or chopped mint and cilantro

  • crumbled feta or goat cheese, divided

  • 3 tablespoons QUINETTE CUISINE GRANOLA


DIRECTIONS

  1. Whisk together fresh lemon juice and orange juice, honey, kosher salt, and black pepper in a small bowl.

  2. Toss together carrots, shaved into long strips; arugula; coarsely chopped fresh flat-leaf parsley; and lemon juice mixture.

  3. Divide among your plates.

  4. Top evenly with crumbled feta or goat cheese and 3 Tbsp. QUINETTE CUISINE GRANOLA.

ADDRESS

 

Kortrijksesteenweg 154

9830 Sint-Martens-Latem

Belgium

CONTACT

 

info@quinette.be

Tel: +32.477.61.08.81

 

FAQ

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PRIVACY POLICY

 

©2023 by Quinette. Proudly created by Signature N

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