Recipes

Ingredients for 20 pieces 1 Package can of Bonduelle red beans 1 egg 60 g of cane or coconut sugar 50 g almond flour 30 g whole spelt flour 30 g Dutch cocoa ½ teaspoon baking powder 1 teaspoon vanilla extract 50 g dark chocolate dark red Kampot pepper For decoration dark chocolate crushed pistachios, chopped dried fruit – according to taste and imagination Preparation time: 30 minutesBaking time: 30 minutes Instructions 1. Drain the beans in a colander, rinse with water and let them drain well. 2. Transfer the beans to a blender and blend with the egg until smooth puree. 3. Mix the bean puree with sugar, almond and spelt flour, cocoa, baking powder, vanilla extract, and freshly crushed/ground pepper. When the ingredients are well combined, add the chocolate chopped into small pieces. 4. Separate pieces of dough and roll them into balls between your palms. Flatten them into cookie shapes and place them on a baking sheet side by side. Wash your hands regularly during shaping. The dough is a bit sticky, so it’s good to have clean hands that the dough doesn’t stick to as much. 5. Bake at 180 °C for 25–30 minutes. 6. Decorate the cooled cookies with chocolate and sprinkle with nuts or fruit according to taste and imagination. 7. Store in a closed box in a cool place. Consume within a week.   Enjoy your meal! Author: Bonduelle  

Ingredients for 20 pieces 1 Package Cannellini beans Bonduelle 2 handfuls of freeze-dried raspberries (approx. 20 g) 30 g honey or chicory syrup 20 g coconut oil 70 g grated coconut + for coating Red Kampot pepper Preparation time: 30 minutes Instructions 1. Transfer the Cannellini beans to a colander and rinse them. Shake the colander to remove excess water and let them drain for a moment. 2. In a blender, blend the dried raspberries into a fine powder. Add the drained beans, honey, coconut oil, freshly ground red pepper, and blend into a smooth puree. 3. Add half of the coconut to the puree and blend until the mixture is well combined. 4. Then transfer the raspberry mixture to a bowl and thicken it with the remaining coconut as needed. The mixture should be semi-soft and easy to roll between your palms. 5. Form small balls from the mixture. Roll them in coconut and then place the balls on a plate. Store in the refrigerator. 6. Consume within 10 days.   Enjoy your meal! Author: Bonduelle