February = pancakes ~ here are some recipes to spread as you like!

Preparation

Chocolate-almond spread

1. Break the chocolate into pieces and melt it in a bain-marie, stirring regularly.
2. Mix with the almond puree and coconut sugar. Add a pinch of fleur de sel.
3. Put in a pretty jar.

Vanilla Apple Butter

1. Peel and cut the apples into coarse pieces.
2. Cook them uncovered with about 15cl of water, stirring regularly. When the apples are tender and there is almost no water left, turn off the heat, drain the apples and put them in a blender. Add the lemon juice, vanilla, butter, syrup and salt. Blend until you obtain an ultra-fine texture.
3. Pour the apple butter into a glass jar and keep cool before serving.
4. Keeps for one or two weeks – Can be frozen.

Orange jelly

1. Squeeze the oranges to obtain 1l
2. Add apple juice and sugar
3. Place in a basin and bring to the boil. Then lower the heat and stir frequently with a skimmer.
4. Cook for about fifteen minutes – place a drop of jelly on the edge of a plate so that it does not run.
5. Skim well then put into jars and sterilize.