Jerusalem artichoke syrup

The recipe requires less popular ingredients, first you'll have to go to the store and get some Jerusalem artichoke syrup and chickpea flour. But then you'll be rewarded with light and filling cookies with a very complex flavor. Recipe by Gayane's restaurant brand chef Gayane Breiova.

Vegan apple pie is a tender and aromatic dessert rooted in Jewish culinary traditions. Its preparation evokes warm family evenings when the home fills with the cozy scent of cinnamon and baked apples. Millet flour adds lightness to the dough, while coconut oil and jerusalem artichoke syrup provide subtle sweetness. The pie is airy, with soft caramelized apples layered between delicate dough. It is perfect for a morning breakfast with a cup of tea or as a festive treat. With no animal ingredients, it is ideal for vegans and those following a light and healthy diet. Served warm, when the aroma unfolds especially vividly, or chilled for refreshing sweetness on a summer day.

Recipe from Atlantica Seafood restaurant.

The cheesecakes are filling, sweet, and fragrant — a complete breakfast, nothing more is needed. The recipe was shared by Kirill Gubin, vegan chef at Perelman People.

The most interesting thing in this recipe is the sauce. You'll have to work hard on it. You need to boil the pears, then leave them to steep overnight, then blend them, mix them with Jerusalem artichoke syrup, unagi (this sweet and salty substance will also give the sauce a slightly smoky aroma) and xanthan (it's needed for thickening), and boil. Recipe from Dmitry Pogorelov, chef of the gastropub "Kotelnaya.

Desserts without wheat flour and sugar are difficult to make similar to those we are accustomed to. But in this cake, the role of sugar is taken by pumpkin and Jerusalem artichoke syrup, and almond flour goes together with corn starch. Dried fruits , which are stuffed into the crumb, and glaze turn the cake into something like an Easter cake. But at the same time, there is no pastry, no gluten - the lightness and satiety are extraordinary. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Mandarin cake with sauce is a fragrant treat that combines the tenderness of almond flour, the freshness of citrus, and the sweetness of Jerusalem artichoke syrup. This dessert is a celebration of flavor infused with sunny notes. The soft, airy crumb with delicate mandarin flecks creates a harmonious pairing with the thick caramel sauce enhanced by a hint of whiskey for depth of flavor. European pastry chefs often use citrus in baking, but this cake stands out for its rich fruity base. It is served warm, generously drizzled with sauce and sprinkled with fresh zest, making it the perfect ending to a cozy evening. This dessert is suitable not only for home tea parties but also for special occasions when you want to surprise guests with an unusual taste.

Simple almond cookies with syrup are a refined treat that combines the crunchy texture of almond flakes and the delicate sweetness of Jerusalem artichoke syrup. This recipe is inspired by traditional European baking, where almonds are often used to create light, fragrant desserts. The Jerusalem artichoke syrup adds a soft caramel note to the cookies, while a pinch of salt enhances the richness of the flavor. These cookies pair perfectly with a cup of aromatic tea or coffee, creating a cozy atmosphere. They require no flour, making them an excellent choice for those avoiding gluten. Easy and quick to prepare, this dessert is perfect for those who appreciate natural ingredients and exquisite taste.

The recipe was shared by the owner and concept chef of the cafe "Without a recipe" Alena Andreasyan.

Gluten-free banana muffins are a delicate and aromatic treat that combines health benefits and flavor. This recipe is inspired by modern culinary trends in healthy eating that exclude gluten. The muffins are airy thanks to whipped egg whites, while the added banana gives them natural sweetness and a velvety texture. The Jerusalem artichoke syrup adds a light caramel note, making the baked goods particularly appealing. These muffins are perfect for breakfast or a snack and can be served as a standalone dish or complemented with nuts and berries. It's important to use overripe bananas for maximum aroma and flavor richness. The European roots of this recipe intersect with the tradition of classic baking but become more accessible for people with gluten intolerance in its modern execution.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe was shared with us by the pastry chef of the Stories restaurant, Ekaterina Krieger.

Recipe from Sasha Santalova, pastry chef at "They don't bake here.

Recipe from Sasha Santalova, pastry chef of "They don't bake here.

Recipe from Sasha Santalova, pastry chef at "They don't bake here.