RECIPES

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Carrot Ribbon Salad

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.

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Yogurt bark with Quinette Granola

INGREDIENTS

Optional toppings:

  • 5 fresh strawberries, chopped

  • 1 tablespoon dark chocolate chips

  • 1 teaspoon 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.

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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 tablespoons plus 2 tsp maple syrup, divided

  • 1/2 teaspoon 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)

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QUINETTE-EGGPLANT CAVIAR BONBERI-QUINETT

Eggplant Caviar



INGREDIENTS:

  • 1 large eggplant

  • 2 tablespoons tahini

  • 1/2 lemon

  • 2 tablespoons olive oil

  • Sea salt

  • QUINETTE CUISINE GRANOLA.

  • Crushed chili pepper

DIRECTIONS:

  1. On a gas stovetop, place eggplant directly onto the fire. Let sit until skin begins to char, continue to turn and let sit on fire as each side chars. Once each side is significantly charred the eggplant should start to shrink. That’s when you know it’s done; with tongs, transfer to a shallow bowl.

  2. For those with a non-gas stove, preheat the oven to 220 C.

  3. Poke fork holes throughout the eggplant and place on a sheet pan.

  4. Put into the oven on the middle shelf.

  5. Roast for 30-40 minutes, depending on the size of your eggplant. It should begin to shrivel and be easily pierced by your fork.

  6. Let cool.

  7. Then drizzle olive oil and tahini and mash with a fork. Don’t use a blender or food processor- you want it chunky! Season with QUINETTE CUISINE GRANOLA , sea salt, and chili pepper.

  8. Serve with crudités or crusty bread!

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Simple Sweet Potato



INGREDIENTS:

  • 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!

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Granola Energy Bites



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.

ENJOY!

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Vegan-easy- cheesecake-quinette-vegan-pl

Vegan Lemon Cheesecake



INGREDIENTS:

 

        FOR THE CRUST:

  • 300 gram Quinette cookies (we used the Quinette Lemon Ginger cookies)

  • 100 gr melted coconut oil or olive oil or unsalted butter
    see note*

    FOR THE FILLING

  • 800g  yogurt of choice; we used Alpro Greek Style

  • 3/4 cup (150g) sugar

  • 65g cornstarch (substitute for arrowroot, tapioca)

  • 3 Tsp vanilla extract

  • 2 Tbsp lemon juice, optionally add lemon zest

DIRECTIONS:

FOR THE CRUST:

  1. Preheat the oven to 180°C.

  2. Cover a spring form with baking paper and grease the edges with some coconut oil or butter. 

  3. Melt the coconut oil or butter;

  4. Grind the Quinette cookies in a food processor. 

  5. Add the melted coconut oil and mix. 

  6. Press the biscuit crumbs in the spring form.

FOR THE FILLING:

  1. Combine the yogurt  together with the sugar, cornstarch, vanilla extract, and lemon juice in a large bowl and mix until well combined. 

  2. Fill into the prepared tin and smooth out the top. 

  3. Bake for about 45 minutes – the cake should have set but the center should still jiggle a bit when you move the tin.

  4. Take out of the oven and let cool down completely. 

  5. Place in the fridge and chill for at least 1 hour.  The cooler the better

  6. Serve with some forest fruit  compote, lemon zest ,  fresh fruit, cookie crumbles, fresh raspberries,...


* NOTE: Adjust crust to desired thickness:
also try the  200 gr cookies vr 75 gr vegan boter or coconut oil ratio

ENJOY!

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BANANA-CHOCOLATE- POPS-quinette-vegan-pl

Banana Chocolate Pops



INGREDIENTS:

 

  • 3 bananas

  • chocolate of choice, dark, milk or white


Possible toppings:

  • QUINETTE granola

  • chopped almonds

  • chopped popcorn

  • cacao nibs

DIRECTIONS:

  1. Peel the bananas and cut them in half. Carefully stick a wodden stick into each banana half. Freeze the banana halves for about 2 – 3 hours.

  2. In the mean time, prepare the toppings.

  3. Right before taking the bananas out of the freezer, prepare the melted chocolate. Fill the chocolate into a high glass.

  4. Now you have two options:

  5. You can eiter align a baking paper with the toppings, and then roll the chocolate covered bananas in the toppings on the sheet of paper. Or you can drizzle the toppings over the chocolate using your free hands. I prefer the second option.

  6. Dip the bananas into the chocolate (you’ll have to rotate the glass a little bit to cover the entire banana) and then IMMEDIATELY cover with your toppings. Since the bananas are frozen, the glaze will freeze within seconds.

  7. You can place them on a plate or sheet of baking paper, so that there won’t be any chocolate drizzling.

  8. Enjoy them immediately or freeze them for up to two weeks.


NOTE:
You could make your own chocolate glaze. You need:

​¼ cup (60ml) of coconut oil

3 tablespoons (60g) of raw cacao powder
3 tablespoons of coconut sugar (more to taste)
Melt coconut oil or cacao butter. Add in the cacao powder and coconut sugar and stir until a homogenous glaze forms. Fill the glaze into a high glass and dip your banana in the chocolate glaze

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