Category: FOOD PHOTOGRAPHY

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, 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, 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

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, 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