Restriction free Mind nutrition Challenge

Restriction free for THE ELDERLY

The shape is simple and easy to eat, rectangular like a protein bar, so that the taste will be the same no matter where you eat it from.

The use of trehalose also makes it safe to eat, even for those with sugar restrictions.

Mind nutrition for THE HEALTH SEEKER

For pastries that mainly use dairy products and eggs, it is very difficult to replace them in a plant-based recipe, of which there are not many alternatives to butter with the same functionality. However, BE BETTER (plant-based butter) is a good substitute and has similar function, so it can be used in this pastry and eaten regardless of religion.

Chocolate EVOCAO is very easy to adapt to plant-based products and is used to show its versatility.

A plant-based diet is a diet consisting mostly or entirely of plant-based foods. Plant-based diets encompass a wide range of dietary patterns that contain low amounts of animal products and high amounts of plant products such as vegetables, fruits, whole grains, legumes, nuts and seeds. They do not need to be vegan or vegetarian but are defined in terms of low frequency of animal food consumption.

As of the early 21st century, some 4 billion people are estimated to live primarily on a plant-based diet, some by choice and some because of limits caused by shortages of crops, fresh water, and energy resources.Main motivations to follow a plant-based diet appear to be health aspirations, taste, animal welfare, environmental concern, and weight loss.

Challenge for THE EXPLORER

It was created with a slightly novel combination of ingredients to suit the explorer’s needs. In addition, the shape of the cocoa pod makes you imagine the taste of chocolate at first glance, but you will be surprised by the flavor and aroma of the vegetables when you eat them.

Recipe

Restriction free

ingredients	preparation
158g CWD-Q1EVOC 140g butter 28g Earl Grey tea 140g water 158g eggs 70g sugar 42g pastry flour 35g trehalose	Fondant chocolat Warm the butter to 70°C and add the chocolate. Emulsify the egg, sugar, and trehalose. Infuse the Earl grey in water for 3min and add to step2. Add the flour and pour 50g in each silicon mould. Bake 8min in the oven at 150°C.
90g grapefruit 90g passion fruit 60g passion fruit puree 30g concentrated cocoa pulp 100g trehalose 2g pink pepper	Confiture fraîche Crush the pink pepper in a mill. Place all ingredients in a saucepan and bring to a boil.
60g butter 45g icing sugar 105g flour 12g Plein arôme	Sablé chocolat Mix the butter with sugar. Add the egg and emulsify. Add the powder types and mix. Cut to 5mm and bake 12min at 150°C.
Assembly and finishing Place the fondant chocolate on the sablé chocolate. Squeeze the confiture on top

Mind nutrition

ingredients	preparation
250g Oat milk 180g CWD-Q1EVOC 60g olive oil 60g cocoa pulp	Ganache EVOCAO Warm the pea milk and pour in the chocolate. Add the oil and cocoa pulp and mix with a hand blender. Pour in a silicon mould and freeze.
75g flour 15g potato starch 1g baking powder 1g baking soda 60g agave syrup 6g Pea Protein 165g CWD-Q1EVOC 120g Plant based butter 225g Oat milk	Fondant chocolat Plant Based Heat the pea milk and vegan butter. Add them to the chocolate and blend with a hand blender. Add the flour types and mix. Line a metal mould with baking paper and squeeze out 50g each. Bake 2mm at 150°C. Bury the ganache in the middle and bake for 7min.
60g lime juice 150g mango puree 10g lime peel	Sauce jaune Mix all ingredients together.
140g Plant based butter 40g trehalose 80g brown sugar 5g sea salt 100g hazelnut powder 20g CWD-Q1EVOC 110g pastry flour 30g corn starch 20g Plein arôme 3g Timut pepper	Sablé chocolat Plant based Mix in a mill the salt and pepper. Mix all ingredients in a robot coupe. Cut to 5mm. Bake for 15 min at 150°C.
Assembly and finishing Put the sablé chocolate on top of the baked fondant chocolat with the sauce jaune. Decorate with lime peel and small basil.

Challenge