Ninon Gouronnec
Paris, France
Universal Kitchen: Group 1
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Recipe: Zero Waste Brownie
The story behind the dish:
In the EU, around 88 million tonnes of food waste are generated annually. By throwing away food, we're not only wasting left-overs, bruised fruits, and out-of-date meals, we're also squandering energy, water, land, and money. Sustainable eating isn't only looking for organic, vegetarian, and local meals, it's also looking forward to using most of our food, to avoid wasting any food.
This recipe uses unusual left-over, coffee grounds, in a delicious and decadent version of the chocolate brownie. It's also a vegan version of this desert, to emphasize the sustainability of the recipe. Let's cook!
What you’ll need!
Ingredients needed:
Apples (organic ones if possible): 500g
Coffee grounds: 90g
Water: 4 tablespoon
Brown sugar: 200g
White sugar: 50g
Dark chocolate: 250g
Cocoa powder (or even better, chicory powder): 50g
Flour: 120g
Olive oil: 15cl
Nuts: 60g
Salt: 1/2 teaspoon
Equipment required:
1 saucepan
1 knife
1 blender
1 scale
1 bowl (a big one)
1 whisk
1 spatula
1 spoon
1 cake mold (round or rectangular)
Baking paper
an oven
About Ninon Gouronnec
After a few years as a production assistant in the fashion world, Ninon Gouronnec has reconverted to the kitchen. Passionate about plant-based food, she trained in a luxury pastry shop, before joining an organic industrial caterer. For 2 years, she developed this brand's vegetarian and gluten-free recipes, experimenting with more sustainable ingredients. She joined the GoodPlanet Foundation in 2019, in order to reconcile her committed values, her desire for transmission, and her passion for cooking. She's now teaching sustainable recipes to students, families, friends, employees... and advising companies and media on sustainable eating projects.
Committed to the defense of sustainable cuisine reachable to everyone, Ninon is also a volunteer at the Parisian edition of the Refugee Food Festival and gives of her time to the SlowFood and Ecotable movements.