Known as "buckwheat", the Saracen is the solution for those who try to lose weight healthily and for good.
The flour of Saracen, grains to be cooked, kasha (roasted grains), flakes and even infusion: the Saracen savours under all forms, from simple dessert to breakfast and snacking. Do you know it yet?
Have a quick taste of it!
In this book:
25 good reasons to start with Saracen: its absence of gluten, its capacity to regulate glycemia, its complete proteins, its detox virtues …
101 sweet and salted recipes to love very good for your health.
Available only online on Amazon.fr and bit.ly/lesarrasin
Coach for the American stars, Valérie Orsoni founded LEBOOTCAMP method, that allowed more than a million persons to find the line without frustration.
"The Saracen, all secrets of the miracle seed", Valérie Orsoni.
Editions MPC - 191 pages
14,90 euro
Available from May 30th, 2013
Recipe: Madeleines with Saracen, 100 % without gluten
Preparation: 20 min
Refrigeration: 1 h
Cooking: 10 min
For 12 madelaines
130 g of flour of sieved Saracen
100 g of butter of Guérande
1 c. in soup of honey
2 eggs
50 g of sugar
½ sachet of chemical yeast
Melt the butter and pour it into a salad bowl. Add the honey and the sugar then the flour blended with the yeast.
Blend well, then add eggs one after another. Cover and let rest 1 h in the refrigerator.
Preheat the oven in 240°C. Fill the footprints of a mould with madeleines, in preferred silicone, half only.
Clean 6 off min, then lower the temperature of the oven in 200°C and follow cooking during 4 min.
Take out the plate of the oven and turn madeleines out of the tin at the end of 5 min. Let cool down on a grid.
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