Desserts, RECIPES

Soft & Chewy Peanut Butter Cookies *Gluten free

  • Makes 9 cookies, only 6 ingredients and done in 15 minutes !

Ingredients:

270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained)
2 tbsp of vanilla
1/4 cup of agave
3/4 cup of creamy peanut butter
1 tsp of baking powder
Pinch of salt

9 roasted peanut halves (optional)

Preheat oven at 350

Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).

Bake for 10 minutes.

Let cool and enjoy !!!

*Can keep in the fridge up to 5 days

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Banana Muffins in 20 minutes !

*Makes 12 muffins

INGREDIENTS:

3/4 cup + 2 tbsp of soya milk
3/4 tsp of apple cider vinegar
2 vegan eggs (2 tbsp of ground chia seeds + 6 tbsp of water, mix in a small bowl and let set for 5 minutes)
1 ripe mashed banana
1/3 cup of coconut sugar
1/4 cup of tahini
2 cups of all purpose flour
1 tsp cinnamon
1 tsp of baking soda
1/4 tsp salt

powdered sugar (optional)

INSTRUCTIONS:

  1. Pre heat your oven to 350 degrees.
  2. Line a 12 muffin tin pan with paper muffin cups.
  3. In a large mixing bowl combine milk and apple cider vinegar and set aside for 5 minutes. After 5 minutes add egg mixture, mashed banana, sugar and tahini. Whisk together until uniform.
  4. Add in flour, cinnamon, baking soda, salt and gently mix with a wooden spoon without overmixing so that you keep little chunks of the banana intact.
  5. Using an ice cream scoop, evenly divide your mixture into your muffin pan and then tap the tray to remove any air bubbles. Bake for 20 minutes or until cooked when tested with a skewer. allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

I sprinkled them with powdered sugar 🙂

Cristina for Peas & Peace

Appetizers, Mains, RECIPES

Spinach & Ricotta Cannelloni

*Makes 18 cannellonis

INGREDIENTS:

  • 2 1/2 cups of Ricotta (see my easy recipe that you can prepare in advance) or you can buy store bought
  • 3 cups of your favorite tomato sauce or store bought (one 700ml jar)
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • 142 grams/5 oz of spinach
  • Fresh basil leaves (scissorred), 20 grams approximately
  • 18 oven ready cannellonis (Way easier to stuff !)
  • INSTRUCTIONS:
  • Preheat your oven to 350F
  • Heat the oil in a skillet over medium-high heat. When hot, add in the onion and garlic, sauté until the onion begins to soften but doesn’t brown. Reduce the heat to low, add in the spinach and cover. Check and stir the spinach every minute until the spinach has wilted. 
  • In a bowl add the cooked spinach and onions to the ricotta and stir with a wooden spoon. Add in the basil, keep some basil leaves for garnish if you wish.
  • Brush the bottom of your oven dish pan with oil so that the cannellonis dont stick.
  • Scoop the ricotta mixture into a large (16 inch) pipping bag. Fill the cannelloni noodles by squeezing some of the ricotta into one end of a noodle, flipping the noodle over and filling from the other side. Lay the stuffed noodles in the baking dish in a single layer. Cover with the tomato sauce making sure each noodle is coated. 
  • Follow the baking directions on your pasta package, it may vary.
  • Remove from the oven and garnish with basil leaves. 

Yum !!! perfect as an appetizer or main course

Cristina for Peas & Peace