This week-end, I spent time with some of my friends in Brittany. We spent the whole week-end there, mostly to disconnect from our everyday life. On Saturday, we went to La Gacilly for a picnic and a walk. La Gacilly is an artist village located just here. It’s a really cute and beautiful place with old houses, tiny streets, lots of flowers and artists all around. This village is also famous for its photography expositions. Huge portraits were hanging on the walls of the houses in the main streets. There were also many shops owned by craftsmen.

I really enjoyed this place. We were lucky to have a hot and sunny day, which made our time there even better. I took some pictures and wanted to share them with you. For this week-end, I also baked some chokladbiskvier (I am literally incapable of pronouncing that name, even though I wished :’(. I posted a picture of them on my instagram account and luckily, David Frenkiel from GK Stories replied!), some Swedish cakes which I discovered on Green kitchen stories blog.

I tried an alternative filling using blueberries and chia seeds, so that my cakes wouldn’t be too heavy and too unhealthy.

Here is my recipe. The bottom of the cake is really close to the recipe given on GK stories’ blog. The topping is a little different.

Makes approximately 20 cakes:

Bottom:

2 egg whites

100 g almond flour

50 g grated coconut

30 g muscovado sugar

30 g brown sugar

Topping :

100 g chocolate

1 cup blueberries (frozen or not)

2 TbS chia seeds

1 sheet or 2 g edible gelatin

10 dates

1. Preheat your oven at 180°C (360°F)

2. Whip egg whites and sugars together until foaming. Add coconut and almond flour and mix until the dough is homogeneous and compact. If the dough can’t be shaped into a bowl, add more coconut or almond flour.

3. Use your fingers and a spoon to form little bowls. Place them on a baking trail lined with parchment paper and flatten them with your fingers. The balls should be half the size of a golf ball but you can make them larger.

Bake for 10 minutes (or until lightly golden) and let cool. Meanwhile, prepare the filling.

In a stand blender or using a hand blender, mix dates and blueberries. Poor in a saucepan and heat over medium heat.

Soak chia seeds in hot water for 5 minutes and gelatin in cold water for 10 minutes. Add soaked chia seeds and gelatin to blueberry and dates mix. Let cool down.

Assemble the biscuits: turn the biscuits upside down and spread 1 to 2 teaspoon filling onto the flat base. Use a spatula to shape it into a cone.

Melt the chocolate following its temperature curve (55°-29°-31°) and dip the cone into the chocolate. Remove extra chocolate with a spoon or spatula. Let cool in the fridge for 20 minutes or until chocolate is hard. Can be served immediately or kept for a few days in the fridge.

 

watercolor pigments

quirky detail from a store in La Gacilly