Desserts, RECIPES

Carrot Cake

This aromatic cake not only will fill your home with beautiful cinnamon & spice scents but is also super delicious !

*Makes 16 slices

Ingredients:

  • 3 1/2 cups grated carrots
  • 3 1/4 cup all purpose flour 
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice 
  • 2 cups of brown sugar
  • 1 1/2 cup of soya milk
  • 1 teaspoon pur vanilla extract
  • 1 cup canola oil 
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat the oven to 350°F
  2. Prepare 2 x 9 inch cake pans by brushing them with neutral oil. 
  3. Grate the carrots and set them aside.
  4. Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
  5. In a smaller bowl, whisk the brown sugar, soya milk, vanilla, and oil until well blended.
  6. Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
  7. Add the grated carrots and pecans and stir again until everything is well incorporated.
  8. Pour the batter evenly into the prepared cake pans, then spread with the back of the wooden spoon to cover the entire pan.
  9. Bake at 350°F for 35 to 40 minutes or until a cake tester inserted in the center comes out clean.
  10. Allow cakes to cool completely before frosting.
  11. Frost with my delicious vegan buttercream frosting.

Buttercream frosting:

Ingredients:

  • 1 cup of vegan butter (room temperature)
  • 3 cups of icing sugar 
  • 1 teaspoon pur vanilla extract
  • 1 tablespoon soya milk 

Instructions:

  1. Whip butter with a hand electric mixer for 1 minute.
  2. Add icing sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.
  3. Add vanilla extract and continue to whip for 1 minute.
  4. Pour in the soya milk milk while whipping the buttercream until super smooth. 

Spread a thin layer of the frosting on top of one of the cakes, lay second cake on top and then spread remaining frosting on top and sides

I decorated the cake with pecans but you can certainly leave it as is

Enjoy

Cristina for Peas and Peace

RECIPES, Sides

Chioggia Beet, Tomato & Hazelnut Salad

The beautiful fuchsia and white striped beets look so pretty on a plate. I rested the finely sliced beats on a bed of alfalfa, added cherry tomatoes and hazelnuts. Sprinkled some shallots and cruched pink peppercorns and added a drizzle of lemon infused olive oil. That simple 🙂

Cristina for Peas and Peace

Bread, Focaccia, Pizza, RECIPES

Portuguese Cornbread aka Broa

Ingredients

1 1/2 tsp of dry active yeast
1 3/4 cups of warm water
1 cup of corn flour
1 3/4 cups of all purpose flour
2 tablespoons of olive oil
1 teaspoon of sea salt

Directions

  1. In a large bowl add the yeast to 1 cup of the warm water. Mix and let foam for 5 minutes.
  2. Add 1/2 cup of corn flour and 1/4 cup of the all-purpose flour. Mix. Cover with plastic wrap and let sit 45 minutes until bubbles form.
  3. Transfer the dough to your standing mixer.
  4. Beat in the remaining 3/4 cup of water and the olive oil.
  5. Then beat in the remaining 1/2 cup of corn flour, 1 1/2 cups of all purpose flour, and salt.
  6. If you feel your dough is too soft, simply keep on adding a little all purpose flour until you get a kneadable dough.
  7. Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
  8. Transfer the dough into a lightly oiled large bowl, cover with a damp cloth, and let sit for 1 hour until the dough has doubled in volume.
  9. Turn out the dough again and punch it down to release the air. Form it into a ball and place it on a baking sheet lined with parchment paper. Sprinkle a little all purpose flour on top, cover again with the damp cloth, and let sit for 1 hour.
  10. Preheat the oven at 450 F.
  11. Bake 15 minutes then lower the heat to 425 F and bake for another 20 minutes.

Congratulations ! you made yourself a beautiful and delicious corn bread !

Cristina for Peas and Peace

Desserts, RECIPES

Chocolate & Peanut Butter Hearts

*Makes 4 large or 12 small chocolates

INGREDIENTS

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened peanut butter 
  • 3 ounces of 70% chocolate, chopped
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon espresso coffee
  • 1/2 teaspoon of agave

INSTRUCTIONS

  1. Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine. 
  2. Add the chopped chocolate and continue whisking until completely melted and combined. 
  3. Remove from heat and add vanilla, coffee and agave, whisk to combine.
  4. Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddle and it worked perfectly.
  5. Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.

I decorated them with gold powder 🙂

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Macadamia & White Chocolate Chip Cookies

*Makes 16 cookies

1/2 cup of plant based butter
3/4 cup brown sugar
1/4 cup cane sugar
1 tsp pure vanilla extract
3 tbsp soya milk 
1 1/2 cup pastry flour
1/2 tsp baking soda
1/2 cup vegan white chocolate chips
1/3 cup of macadamia nuts

Heat the oven at 350

In a standing mixer, in a large bowl, cream together the butter and sugars.  mix in the vanilla and soya milk.  sift in the flour and soda and stir until well mixed. Add in the chocolate chips and the nuts and hand mix with a wooden spoon or spatula. Use a 1 1/2 scooper or a tablespoon and drop onto a parchment or silicone mat lined baking sheet, no need to flatten them, they’ll spread as they bake. Place in the oven and bake for 12 minutes.  Remove and let cool for 15 minutes.

Enjoy with your favorite tea or coffee

Cristina for Peas & Peace