3 healthy and easy-to-make recipes from La Guinguette d'Angèle

Ginguette D Angele

No need to introduce again the healthy high priestess Angèle Ferreux Maeght for whom organic, locavorism and gluten-free live in harmony... Her Insta account La Guinguette d'Angèle has more than 98k subscribers addicted to her insane recipes. Among our favorites, very easy to prepare: an avocado starter, an orange blossom basboussa and a vegan cheesecake. To your stoves.

The recipe for an avocado starter

It's avocado season . But be careful, don't forget to favor those harvested closer to home! Like those of Sicily. We love the one from Corsica! So here is a delicious, ultra-simple starter, to spread on your crackers for breakfast or even elongated with a liter of water, ice cubes and a little honey for a smoothie after sport!

Ingredients for the shopping list:

  • 2 small avocados from Corsica or Sicily
  • 1 tablespoon flaxseed oil (or olive oil)
  • A few mint leaves
  • Juice and zest of one lime
  • flower of salt
  • A few poppy and Espelette pepper seeds for garnish

The recipe for 2 people:

Collect the flesh of the avocados and place it in the bowl of a blender. Add the linseed oil , mint leaves , lime juice and zest . Blend until you get a smooth mixture. Pour your preparation into small bowls or a weck pot.

Decorate with poppy seeds , Espelette pepper and a few sprouts.

The recipe for a basboussa with orange blossom

Today, I offer you a gourmet recipe for basboussa with orange blossom ! This delicious cake breathes the sun, it is made from ground almonds and fine semolina that can be replaced by polenta for a gluten-free version !

It is often found in pistachio but here is a superb orange blossom version .

Ingredients for the shopping list:

  • 200g fine wheat semolina (or polenta)
  • 100g ground almonds
  • 30g rapadura sugar
  • 1 plain soy yogurt
  • 50ml olive oil
  • 1 egg
  • 1 sachet of organic baking powder
  • 1 small handful of slivered almonds

For the syrup:

  • 150ml water
  • 100 g whole sugar
  • 4 tablespoons orange blossom water


Preheat your oven to 180°C.

Mix the sugar with the egg and whisk vigorously to obtain a frothy mixture. Then add the yogurt and oil . Finally add the almond powder, semolina , baking powder and fleur de sel . The dough obtained must be homogeneous.

Pour the batter into a cake tin lined with baking paper or oiled, sprinkle with slivered almonds . Bake for 30 minutes. Meanwhile, prepare the syrup by pouring the water, whole sugar and orange blossom into a saucepan . Bring to the boil then simmer over low heat for about 10 minutes.

As soon as it comes out of the oven, pour the syrup over the hot cake. Let the cake cool completely so that it soaks up the syrup. Enjoy with a delicious tea tea.

The purple vegan cheesecake recipe

Does a naturally purple vegan cheesecake intrigue you? Everything resides in a secret ingredient… The Purple Sweet Potato!

Ingredients for the shopping list:

  • 160g pitted dates
  • 100g almonds
  • 100g pumpkin seeds
  • 60mL melted coconut
  • 3 pinches of gray salt
  • 1 purple sweet potato (300g)
  • 250g soaked cashew nuts
  • 220g maple syrup
  • 4 tbsp lime juice
  • 2 tsp vanilla powder
  • 160g coconut oil
  • 1 tbsp grated fresh ginger
  • 1 pinch of salt

The preparation :

Soak the cashews for at least 2 hours.

Peel & cut the sweet potato into cubes. Cook them in a pan of boiling water until tender. Line a 23cm diameter cake tin with parchment paper. Mix the almonds , the pumpkin seeds , the dates , 60mL of coconut oil & the salt . Press the mixture into the bottom of the mould. Book cool.

Put the pre -soaked cashews , sweet potato cubes , maple syrup , lemon juice , grated ginger , vanilla & a pinch of salt in a blender. Blend at high speed. Add 160 g of coconut oil , mix again.

Pour the mixture over the biscuit . Place in the fridge overnight.

Decorate with lemon slices , fruits , flowers ...

Angèle's guinguette - 34 rue coquillière Paris 1st / 7 rue du Cadet Paris 9th

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