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These Catalan treats are made with different toppings, whether pine nuts, coconut, almonds, orange, etc., perfect for a snack! Really simple and yummy to make with sweet potato marzipan. Panellets, which translates to ‘little breads’ in Catalan, hold a special place in the hearts of the people of Catalonia, Spain. These delightful confections are traditionally prepared for All Saints Day (November 1st) and the Day of the Dead (November 2nd). Crafted with love and care, panellets are part of the region’s culinary heritage. You’ll discover the joy of bringing a piece of Catalan tradition to your own kitchen. Marzipan At the heart of panellets lies a luscious almond paste, also known as marzipan. This exquisite base serves as the foundation for various toppings, allowing you to customize your panellets to your liking. Popular topping choices include pine nuts, coconut, almonds, coffee, and more. Among them, the pine nut variation reigns…

Kiwi and strawberry smoothie bowl is a way to refill your vitamin level and start the day fresh. This vegan bowl has an extra topping of almond and maple sugar flakes. I confess… I received a smoothie machine for Christmas, and this is my first smoothie bowl. Nor did I do many simple smoothies either… So being relatively new at it, I made an “obvious” choice of fruits, an always favourite of mine; sharp kiwi with juicy strawberry, and to calm things down, a banana! I often see those beautiful bowls online and want to plunge right in; this time, I finally did my own and plunge head-first into it after the photo session. Simple but divine! There is a lot to explore in the smoothie world. This Strawberry Smoothie Bowl is a great way and healthy way to start the day! Smooth Smoothie… The deal with smoothies is they…

This summer, brighten your tastebuds with Almond & Pineapple Gazpacho! A fruity yet nutty cold soup also called gazpacho. This vegan soup will be all you’ll need to make an impression for your next summer feast! Almond & Pineapple Gazpacho is based on the original gazpacho recipe, “Ajo Blanco,” which contains almonds, garlic, bread and a bit of vinegar. The traditional one doesn’t have pineapple, but sometimes grapes are used. A traditional and ancestral Spanish recipe with a touch of fun pineapple! Gazpacho History Gazpacho existed way before tomatoes were imported into Europe from the New World. The Arabs imported them and later cultivated them in Spain. Back in the day, Spaniards used to make “cold soup” gazpacho with almonds and vinegar. They are quite a few excellent recipes using them in Spain. Often used in the “Picada” last aromatic touch at the end of cooking. Plus, it thickens sauces…

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