Poudre de cassis biologique

  Agriculture bio UEPL-EKO-01

100% cassis biologique lyophilisée 

Pour faire 50g de poudre de cassis lyophilisée nous utilisons 350g de cassis frais. 

50g = 350g

Valeurs nutritives	100g	sachet 50g	1 cuillère à soupe 15ml
Calories	1210 kJ / 290 kcal	605 kJ / 145 kcal	73 kJ / 17 kcal
Graisses	3 g	1,38 g	0,17 g
dont acides gras saturés	0,2 g	0,12 g	0,01 g
Glucides	31 g	15,47 g	1,86 g
dont sucres	31 g	15,47 g	1,86 g
Fibres alimentaires	53 g	26,47 g	3,18 g
Protéines	9 g	4,69 g	0,56 g
Sel	0,03 g	0,02 g	0,00 g

Vitamines & Minéraux

	Apports journaliers recommandés	1 sachet / 50g	% AJR dans 1 sachet	1 cuillère à soupe 15ml	% RDI in 1 tbsp
Vitamine A (μg)	800	40	5,03%	5	1%
Vitamine E (mg)	12	3,35	27,917%	0,402	3%
Vitamine K (μg)	75	0	0%	0	0%
Vitamine C (mg)	80	606	757,94%	73	91%
Vitamine B6 (mg)	1	0,22	15,79%	0,03	2%
Thiamin (μg)	1	0	0,%	0	0%
Riboflavin (mg)	1	0,17	11,96%	0,02	1%
Niacin (mg)	16	0	1,05%	0,02	0%
Acide folique (μg)	26	1	3,81%	0	0%
Potassium (mg)	2000	1079	53,94%	129	6%
Calcium (mg)	800	184	23,03%	22	3%
Phosphorus (mg)	700	198	28,24%	24	3%
Magnesium (mg)	375	80	21,44%	10	3%
Fer (mg)	14	5,16	36,85%	0,62	4%
Zink (mg)	10	0,9	9,05%	0,11	1%

Recettes

BLACKCURRANT PEANUT BUTTER SMOOTHIE

INGREDIENTS
1 c. à soupe de LYO poudre de cassis, 1 c. à café de LYO poudre d'épinards, 250 ml d'lait, 1 banane, 1 c. à café de sirop d'agave, 1 c. à soupe de beurre d'arachdide 

METHODE

Ajoutez tous les ingrédients dans un mixer. Mélangez jusqu'à ce que ça soit homogène.

CHOCOLATE CUPCAKES WITH BLACKCURRANT LYO POWDER AND MASCARPONE CREAM* by Aga 

INGREDIENTS

For chocolate cupcakes: 2 cups all purpose flour, 1 1/4 tsp baking soda, 1 tsp salt, 1/4 baking powder, 1 cup hot water, 2/3 cup unsweetened baking cocoa, 3/4 cup vegetable oil or shortening, 1 1/2 cups sugar, 2 eggs

For the cream: 2 tbsp LYO blackcurrant powder, 250g mascarpone cheese, 250ml whipped cream 36%, 2tbsp powdered sugar. For decoration: LYO strawberries or LYO Wild Berry Mix. 

METHODE

   All ingredients should be in room temperature. Preheat oven to 175C. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder. Set aside. In small bowl, mix hot water and cocoa until dissolved. Set aside. In mixer bowl, beat shortening and sugar. Add eggs, one a time, beating well after each addition and scraping bowl occasionally. Beat about 2 minutes longer. On low speed, alternately add flour mixture, about 1/3 of mixture at time, and cocoa mixture, about 1/2 at time, beating just until blended. Fill the muffin tins with prepared cake, filling each about 2/3 full. Bake for 20-25 min. Cool the cupcakes before putting the cream. Pour into mixer bowl whipping cream, LYO blackcurrant powder, powdered sugar and mascarpone cheese. Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted. Apply the cream to a piping bag and decorate your cupcakes. Sprinkle LYO fruits on cream.  

LITTLE MERINGUES WITH LYO BLACKCURRANT POWDERS AND MASCARPONE CREAM* by Aga 

INGREDIENTS
For meringues: 5 large egg whites, 250g super fine caster sugar, 1tsp white vinegar or lemon juice, 1 tsp potato flour, 1/2 tsp salt.  

For cream: 2 tbsp LYO blackcurrant powder, 250g mascarpone cheese, 250ml whipped cream 36%, 2tbsp powdered sugar. For decoration: LYO strawberries or LYO Wild Berry Mix. 

METHODE

   On baking paper, draw a 10cm circles, leaving several cm spacing between them. Place it on flat baking tray. Preheat oven to 180C. In mixer bowl beat egg whites with salt until stiff. Gradually add sugar, one tablespoon at a time. Beat whites to the formation of rigid, shiny foam. Add white vinegar or lemon juice and potato flour and beat shortly. The mass of meringue expound on the selected paper circles, slightly align. Put baking tray with meringues to the oven. After 2 minutes reduce the temperature to 140C and bake for 40 minutes. Meringues should be slightly golden brown, they can slightly crack, but the touch should be dry and crisp. Turn off the oven, open the door a little and leave to cool for several hours or overnight. Pour into mixer bowl whipping cream, LYO Blackcurrant Powder, powdered sugar and mascarpone cheese. Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted. Apply the cream to a piping bag and decorate your meringues. Sprinkle LYO fruits on cream.