Desserts, FOOD PHOTOGRAPHY, RECIPES, Snacks

CREAMY LEMON BARS

Cristina Carlos-Supino

*Makes 8 generous bars and only 6 ingredients

This recipe is simple to make, no baking required and bursts of lemon flavor !!!

INGREDIENTS

Base

🌱 2 cups roasted cashews
🌱 12 pitted dates

Filing

🌱 2 cups of raw cashews
🌱 1/4 cup maple syrup
🌱 1/4 cup coconut cream
🌱 2 lemons (peel + juice) *If you wish, keep some of the peel for topping/decoration (See photo)

INSTRUCTIONS

Line a loaf pan with parchment paper

Blend the 2 crust ingredients and press hard onto the mold

Blend well the creamy lemon filling and pour on top of the crust

Put in the freezer for a few hours

Before serving, remove from freezer and into the fridge

Yummmmmmmm

Enjoy !!!

Cristina for Peas & Peace

Breakfast, RECIPES, Snacks

Delicious Oatmeal Cookies Recipe

Cristina Carlos-Supino

*Makes 14 cookies

Ingredients

  • ¾ cup + 2 tbsp of brown sugar
  • ½ cup of butter, at room temperature
  • 2 tablespoons of soy milk
  • 1 teaspoon of pure vanilla extract
  • ¾ cup of whole wheat flour 
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon  of baking soda
  • 1 ½ cups of rolled oats

Instructions

  • Preheat the oven to 350° and line a large baking tray with parchment paper

  • Add the butter and brown sugar to a large bowl. Use an electric hand mixer or stand mixer to beat until fluffy and well combined.
  • Add the vanilla extract and milk. Beat until well blended.
  • Add the flour, cinnamon and baking soda , then mix until combined.
  • Add the oats and mix until well combined and some of the oats break down and absorb the butter mixture.
  • Use a small scooper (2 inch) and use a knife to scrape the excess. Arrange the balls on your lined baking sheet, leaving space between each as they will spread.

Bake for 15 minutes

Truly delicious

Cristina for Peas & Peace

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES, Snacks

Almond Flour Chocolate Chip Cookies

Cristina Carlos-Supino

*Makes 6 large cookies

On the run, last minute or little time, here is an easy 6 ingredient & 1 bowl recipe, sweetened with maple syrup and ready in 15 minutes

Ingredients

  • 2 cups of almond flour
  • â…“ cup of pure maple syrup
  • ¼ cup of coconut oil, melted + enough to oil the parchment paper
  • ½ teaspoon of baking powder
  • ½ cup of dark chocolate chips
  • 1 teaspoon of pure vanilla extract
  • pinch of salt

Instructions

  • Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
  • In a large mixing bowl, stir almond flour, baking powder, maple syrup, and melted coconut oil. Add vanilla extract and salt. 
  • Stir with a rubber spatula until the dough forms.
  • Fold in chocolate chips and stir until well incorporated.
  • With a 2 inch scooper, scoop 6 equal parts onto the tray. Flatten them with the bottom of a class or a spatula because they will not spread while baking.
  • Bake the cookies on the center rack of the oven for 15 minutes at 350°F (180°C). Wait until they turn golden brown on the edges.
  • Let them cool them down

Storage

Store the cookies at room temperature for up to 4 days in an airtight container. You can freeze the cookies in freezer bags. Thaw them at room temperature the day before. This is helpful should you want to double or triple the recipe.

Enjoy 🙂

Cristina for Peas and Peace

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

Healthy Banana Oat Parfaits with Cashew Cream

Cristina Carlos-Supino

* Makes 4 Parfaits

INGREDIENTS

  • ¼ cup cornstarch
  • 2 cups of unsweetened soya milk
  • 4 tablespoons + 2 teaspoons of pure maple syrup
  • â…› teaspoon ground nutmeg
  • 1 ¾ teaspoons pure vanilla extract
  • ¾ cup rolled oats
  • ¼ teaspoon ground cinnamon
  • ½ cup raw cashews, soaked overnight
  • 1/4 cup of room temperature water
  • 3 large bananas sliced ¼ inch thick

INSTRUCTIONS

  • For the pudding
  • put cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup and then the nutmeg. Bring to boiling over medium heat, whisking constantly so that it doesn’t clump, approximately 3 minutes, until mixture has thickened. Stir in 1 teaspoon of the vanilla. Transfer to a glass or ceramic bowl to cool down.
  • While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture on the prepared baking sheet. Bake for 15 minutes or until oats are golden brown.
  • For cashew cream topping
  • drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla and add ¼ cup of room temperature water. Cover and blend until smooth and creamy. Place in an airtight container and chill.
  • To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits for at least 1 hour.
  • Just before serving, add the remaining oat mixture. Top each with 1 tablespoon cashew cream and extra cinnamon 🙂

Simply delicious !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Chocolate & Peanut Butter Mousse

Cristina Carlos-Supino

* Makes 6

INGREDIENTS  

For the Peanut Butter Mousse

  • 500 grams of silken tofu
  • 6 tbsp of smooth peanut butter 
  • 6 tbsp of maple syrup
  • 1 + 1/2 tsp vanilla paste

For the Chocolate Ganache

  • 100 grams of dark chocolate (chopped)
  • 400 gr tin full fat coconut milk only the creamy part at the top (leave in your fridge for an hour then scoop out the creamy part that has solidified at the top)

INSTRUCTIONS 

  • Add the tofu, peanut butter, maple syrup and vanilla to a blender. Blend until ultra smooth.
  • Spoon into ramekins or jars. Cover and place in the fridge while you make the ganache.
  • Melt the chocolate in a double boiler/Bain-Marie. Once melted, add the creamy part only of the coconut milk and whisk together (Keep the liquid of the coconut milk part for a smoothie or an other recipe, never waste 🙂
  • Pour the ganache over the peanut butter mousse and let them set in the fridge for 1 hour.

Enjoy !!!

Cristina for Peas and Peace

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES, Snacks

Superfoods & Chocolate Health Bars Recipe

Cristina Carlos-Supino


* Makes 12 bars

INGREDIENTS

1 and 1/4 cups of pitted dates
1/2 cup of roasted almonds
3 tbsp peanut butter 
1/2 cup desiccated coconut 
3 tbsp cocoa powder  
1/4 cup cocoa nibs
 1 tsp vanilla extract

1/2 cup quinoa flakes 
1/4 cup hemp seeds  

Sea salt for sprinkling


TOPPING

 
1 cup unsweetened dark chocolate 
2 tbsp melted coconut oil

Add dates and almonds in a food processor. Process until chunky. Next add in peanut butter, desiccated coconut, cocoa powder, cocoa nibs, and vanilla extract. Process again until mixture is clumping. Then add the quinoa flakes and hemp seeds, pulse to combine.

Add mixture into a pre-divided 12 rectangle silicone mold, pressing each rectangle evenly and firmly in order for the bars not to get undone while unmolding. Place the silicone pan on a platter and put in the freezer

While bars are in the freezer, melt the chocolate and the coconut oil in a bain-marie

Once melted, pour chocolate over the bars and return to the freezer for 15 minutes for chocolate to set

Enjoy these delicious and nutritious bars

Cristina for Peas & Peace

Desserts, FOOD PHOTOGRAPHY

Vegan Chocolate Orange Cookies Recipe | Easy and Delicious

Cristina Carlos-Supino

*Makes 12 cookies

INGREDIENTS 

  • 70 g of softened butter
  • 50 g of cane sugar
  • 60 g of brown sugar
  • 2 tbsp of unsweetened almond milk at room temperature
  • 4 drops of pure orange oil extract
  • 25 g of unsweetened cocoa powder
  • 1 tbsp of corn starch
  • ¼ tsp of baking soda
  • 120 g of all-purpose flour

  • 60 g dark chocolate chopped for the drizzling
  • Dried orange zest for decoration and extra flavoring

INSTRUCTIONS

  • Preheat the oven to 350F and line a baking tray with a silpat mat or parchment paper.
  • To a mixing bowl, add butter, cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 4 drops of orange oil and mix until well combined. Then add cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with the hand mixer until just combined. Don’t overmix the batter.
  • Divide the dough into 12 small balls using a 2 inch scooper and drop them on the baking tray, no need to flatten them.
  • Bake for 10 minutes.
  • Take the cookies out of the oven and let them sit on the tray for 3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.

  • For the chocolate drizzle, place the chopped dark chocolate in a bain marie or in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the chocolate off the stove.
  • Drizzle each cookie with dark chocolate and sprinkle with the dried orange zest.
  • Let the chocolate harden completely.

 Storage:

Store the cookies in an airtight container. The cookies will keep their taste and texture for 5 days.

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

LEMON LOAF

Cristina Carlos-Supino

Ingredients

1/2 cup of soya milk
2 tbsp freshly squeezed lemon juice
1 cup cane sugar
2 tablespoons freshly grated lemon zest
 Â½ of a vanilla pod (seeds scraped out)
â…“ cup butter (melted and cooled to room temperature)
¼ cup olive oil
140 g plain soya yogurt
2 cups all purpose
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

For the icing

1 ¼ cups powdered sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon plain soya yogurt

Instructions

  • Preheat your oven to (350°F). Lightly grease an 8″ loaf pan and place a sheet of parchment paper into it to help lift out the cake once baked.
  • Add the soya milk and lemon juice to a small bowl, stir and allow to sit for 10 minutes.
  • Add the sugar, lemon zest, and scraped-out seeds from the vanilla pod to a large mixing bowl. Combine well.
  • Add the melted butter and whisk to combine well. Add in the olive oil and yogurt and whisk for a minute until everything is combined. Then add the soya/lemon juice mixter and whisk again.
  • Add the sifted flour, baking powder, baking soda, and salt to the bowl with the wet ingredients and fold with a spatula until just combined and there aren’t any visible pockets of flour.
  • Transfer the batter to the loaf pan. Bake for 45 minutes. Check if the cake is ready by inserting a toothpick or cake tester into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
  • While batter is baking, prepare the glaze by adding the powdered sugar, lemon juice, and yogurt to a bowl and whisk until smooth.
  • Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, and smooth it over the sides so that it covers the entire surface. Allow the icing to set for about an hour.

Enjoy !!!

Cristina for Peas & Peace

FOOD PHOTOGRAPHY, Mains, RECIPES

Chickpea Based Tuna….. Salad Sandwich

Cristina Carlos-Supino

*Makes enough spread for 4 sandwiches

INGREDIENTS

  • 2 cups of cooked chick peas
  • 1/2 small red onion roughly chopped
  • 2 small dill pickles roughly chopped
  • 1/3 cup of mayonnaise
  • 1 1/2 tbsp lemon juice
  • 2 tsp of Dijon mustard
  • 1 nori sheet crumbled into small pieces
  • 1 tsp capers
  • 1/2 tsp dried dill
  • Salt and pepper to taste
  • Bread slices of your choice
  • Tomato slices & Romaine lettuce

INSTRUCTIONS

  1. Add all ingredients to a food processor.

2. Pulse the mixture about 15 times until it’s well incorporated but still has plenty of texture.

3. Before you build your sandwich, let the mixture sit for 15 minutes so that it takes in the nori flavour, this is the secret ingredient that gives it the tuna flavour 🙂

As simple as that !!!

Enjoy

Cristina for Peas and Peace

Breakfast, Desserts, RECIPES

PECAN & CARAMEL SQUARES

Cristina Carlos-Supino

*Makes 9 squares

Ingredients

For the crust

  • 1 cup of almond flour
  • 3 tablespoons of tapioca starch
  • 2 tablespoons of oat flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon of pure vanilla extract
  • 1 tablespoon coconut oil (Melted)
  • 3 tablespoons of maple syrup

For the caramel layer

  • 9 Medjool dates (Softened in hot water for 10 minutes)
  • 2 tablespoons almond butter
  • 1/2 cup oat milk

For the pecan topping

  • 1 cup pecans (Partial halves and chopped)
  • 1 tablespoon maple syrup
  • 2 teaspoons coconut sugar 
  • 1/8 teaspoon cinnamon

Instructions

Preheat the oven to 345 degrees

Crust

  1. In a bowl, add the almond flour, tapioca starch, oat flour, baking soda and mix well.

 2. Then add in the wet ingredients – vanilla extract, melted coconut oil, maple syrup and mix into a dough.

 3. Line an 8×8 inch pan with parchment paper.

 4. Press the dough into the pan and even it out with a spatula.

 5. Bake the crust for 10 minutes.

Caramel

  1. Blend drained dates, almond butter and milk into a nice caramel texture.

Pecan Topping

  1. Toss the pecans and maple syrup in a small bowl. Add in the coconut sugar and cinnamon and re-toss again.

Remove the crust from the oven and spread out the caramel on top until even.

Top the caramel with the pecan mixture, even it out and then place the pan back in the oven and bake for 30 minutes.

Let cool for 15 minutes before slicing

Enjoy !!!

Cristina

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

CHOCOLATE CHIP BLONDIES

Cristina Carlos-Supino

*Makes 9 squares

BLONDIES

INGREDIENTS

1 large ripe banana

½ cup peanut butter

¼ cup maple syrup

2 tbsp coconut sugar

2 tsp pur vanilla extract

1 tsp apple cider vinegar

8 tbsp of oat milk

1 ¾ cup oat flour

1 tsp baking powder

½ tsp baking soda

¾ cup vegan chocolate chips or chopped chocolate

INSTRUCTIONS

Preheat the oven to 350 ° and line a 8×8-Inch baking pan with parchment paper.

Mash the banana with a fork and add to a bowl. Then add peanut butter, maple syrup, coconut sugar, vanilla extract, apple cider vinegar and oat milk and mix together.

Add oat flour, baking powder, baking soda and stir until just combined.

Fold in half of the chocolate chips, then transfer the batter into the prepared baking pan.

Spread the remaining chocolate chips over the top and bake the blondies for 20 minutes.

Yummmmmmmm

Cristina for Peas & Peace

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

Pumpkin Muffins

Cristina Carlos-Supino

These muffins are delicious, moist and you really taste the pumpkin & spice flavours

*Makes 10

WET INGREDIENTS

  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 cup 100% pure pumpkin purée
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

DRY INGREDIENTS

  • 2 cups oat flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Top with pumpkin seeds

  1. Preheat the oven to 350°F. Place cupcake liners in a 12 muffin pan, set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond meal, baking powder, baking soda and pumpkin spice. Whisk together until no flour patches remain.
  4. Using an ice cream scoop, scoop and drop batter evenly into the 10 liners.
  5. Bake for 20-25 minutes, test at 20 might be enough.

Enjoy the fall and Halloween, It’s a beautiful time of year 🙂

Cristina for Peas & Peace

Desserts, FOOD PHOTOGRAPHY, RECIPES

Oats, Almond & Banana Cookies

Cristina Carlos-Supino

*Makes 24 GF cookies, if using a smaller cookie scoop (See photo), 12 if you prefer a larger cookie

INGREDIENTS

¼ cup of sunflower oil
 ¾ cup of cane sugar
 ½ cup mashed banana , ripened and spotty (1 large banana)
 1 teaspoon of pur vanilla extract
1 1/2 cup of all purpose flour
½ cup of gluten free oats
1 teaspoon of cinnamon
½ teaspoon of baking soda
½ teaspoon of sea salt
1 cup of almonds, roughly chopped

INSTRUCTIONS

  • Preheat the oven to 350°F and line a large baking sheet with a silpat making mat
  • In a large bowl, combine oil and sugar by whisking together until it looks grainy
  • Add the mashed banana and vanilla and whisk until fully combined
  • Set aside
  • In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt until combined
  • Add the dry ingredients to the bowl of wet ingredients. Fold together with a spatula until incorporated
  • Add the almonds and fold together until they are evenly distributed 
  • Let dough rest for 15 minutes
  • Use cookie scoop and place on baking sheet evenly
  • Bake for 15 minutes
  • Let cool completely before transferring

STORAGE

  • Room Temperature: Keep them in a cool, dry place up to 4 days
  • Fridge: Store them in the refrigerator up to 7 days