Desserts, RECIPES

Lemon Custard Tarts

  • Makes 8 mini tarts
  • You will need 4 inch tins with the removable bottom

Ingredients

Tart Shell

  • 2 cups of almond flour
  • 4 tbsp of coconut oil (Melted)
  • 4 tbsp good grade maple syrup
  • pinch of salt

a little neutral oil (any vegetable oil) to brush tins

Lemon Curd Filling

  • 1 cup lemon juice (Approx 5 Lemons)
  • 1 can (400 ml) of full fat coconut milk at room temperature
  • ÂĽ cup maple syrup
  • 2 tbsp cornstarch
  • 1 tsp agar agar powder 
  • pinch of ground turmeric for colouring

Instructions

  • Brush 8 x 4 inch tins with the vegetable oil.
  • Preheat oven to 350 degrees.

For the Tart Shells

  • Put all crust ingredients into a blender, and blend until sticky. Press the mixture in equal portions into each mini tart tin. Bake for 15 minutes. Set on a wire rack to cool. 

For the Filling

  • Pour the coconut milk into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until completely dissolved. 
  • Add in maple syrup and lemon juice and simmer gently for approx 1 minute.
  • Pour mixture into cooled tart shells and refrigerate for 4 hours to set. I sprinkled the tartlets with lavender, but you can certainly decorate them with your favorite topping. Coconut shavings is an idea or blueberries 🙂

If you have leftover lemon custard it can be frozen for up to 1 year without quality changes. To thaw simply transfer to the fridge. After thawing, keep in the fridge no longer than 4 weeks.

Enjoy these delicious mini tarts

Cristina for Peas & Peace

Mains, RECIPES

Crispy Teriyaki Tofu

*Makes 4 portions

This sauce’s perfect sweet and sour balance is also delicious as a dip !

1 14 oz block of firm tofu

2 tbsp cornstarch

2 tbsp canola oil

Sauce:

8 tbsp tamari or soy sauce

4 tbsp water

4 tbsp brown sugar

1 tsp maple syrup

2 clove garlic, minced

1 tsp grated ginger

2 tbsp rice vinegar

2 tbsp cornstarch

Preheat oven to 400F. Cut the tofu block into slices and then 1 inch cubes. Toss tofu cubes in a bowl with the cornstarch and oil until evenly coated. Arrange on parchment paper on a baking sheet and bake for 30 minutes, until crispy.

For the teriyaki sauce, add all ingredients to a small pot and whisk together until smooth. Bring to a boil and continue whisking until sauce thickens to desired consistency. If sauce is too thick, thin with additional water.

Toss the baked tofu with the sauce in a bowl until completely coated. Serve over rice or noodles and with vegetables of your choice. I have mine on a bed of rice, topped with edamame, wakame, sliced tomatoes, and sprinkled with green onions and raw sesame seeds.

Enjoy !!!

Cristina for Peas and Peace

Bread, Focaccia, Pizza, RECIPES

Thin Crust Pizza Dough

It’s fun making homemade pizza every now and then, here’s an easy and delicious recipe !

  • Makes two 10 inch pizza crusts

INGREDIENTS:

1 cup of warm water
1 1/2 tsp of granulated sugar
2 1/4 tsp of active dry yeast
3 cups of all purpose flour
1 1/2 tsp of salt
1 tbsp of extra virgin olive oil + a little extra to brush your pizza pans
Optional, some cornmeal to sprinkle on the pizza pan, under your pizza crusts, it gives it that grainy texture 🙂

Toppings of your choice !!!


INSTRUCTIONS:

  1. Pull out your stand mixer and stir together the warm water, sugar and yeast. Let stand until the mixture is foamy, about 10 minutes
  2. Add the flour, salt and olive oil to the bowl. Use your dough look and mix until the dough turns into a ball and cleans the sides of the bowl. You might have to add warm water in small quantities at a time until you get the right consistency.
  3. Once the ball formed, continue to knead for another 5 minutes. Dough should be smooth and spring back to the touch.
  4. Remove your bowl from its stand, cover it with plastic wrap and let the dough rise in a warm, draft free place until it doubles in volume, about 1 hour.
  5. Set your oven at 475 degrees.
  6. Divide your dough into 2 equal portions.
  7. Place one portion on a slightly floured surface, pull out a rolling pin and shape your dough into a 10 inch round pizza. Repeat same process with the other half of the dough.
  8. Brush your pizza pans with the extra olive oil. (If you wish sprinkle some cornmeal on them)
  9. Drop your pizza crusts on top.
  10. Now the fun part !, get creative ! 🙂 For mine I simply have a base of ground tomatoes, mushrooms, finely sliced onions, sliced black olives, capers, fresh basil leaves and chili flakes
  11. Bake for 15 minutes

Enjoy !

Cristina for Peas and Peace

Desserts, RECIPES

Almond Cookies

  • Makes 6 cookies

Scoop with an ice cream scooper 6 equal portions, roll into a ball and drop onto the baking sheet. Press down the top of the balls with your hand or the flat bottom of a glass to flatten and shape your cookies. Gently press slivered almonds on top of each cooki

NGREDIENTS

  • 1 cup almond meal or flour
  • 1 cup white rice flour
  • 1/2 tsp baking powder
  • 1/3 cup maple syrup
  • 3 tbsp melted coconut oil
  • Pinch of salt
  • 1 tsp almond extract
  • Slivered almonds for topping

INSTRUCTIONS

  1. Preheat the oven to 350F and line a baking tray with a silicone mat.
  2. In a large mixing bowl, combine almond meal, rice flour, baking powder and salt.
  3. Add maple syrup and melted coconut oil and stir to combine well.
  4. Scoop out with an ice cream scooper 6 even portions of dough, roll each into a ball and drop onto the baking sheet. Press down the top of the balls with your hand or the flat bottom of a glass to flatten and shape your cookies. Place and gently press slivered almonds on top of each cookie.
  5. Bake for 12 minutes or until the edges are slightly golden brown and the tops appear dry.
  6. Remove from the oven and allow to cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely before serving.

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

Lemon Cupcakes with Lemon Buttercream

Follow Peas & Peace

*Makes 12

INGREDIENTS

For batter

  • 1 1/2 cups of all purpose flour
  • 1/3 cup + 1 tbsp of granulated sugar
  • 2 tsp baking powder
  • 1/2 cup of soya milk
  • 1/3 cup of canola oil
  • Juice and zest of 1 lemon
  • 1/4 tsp of pure vanilla extract
  • A pinch of salt

For buttercream

  • 1 cup of vegan butter at room temperature
  • 2 cups of icing sugar
  • 1/2 tsp of lemon extract

INSTRUCTIONS

Preheat oven at 350 F and line your muffin tin

Batter:

In a bowl, whisk all batter ingredients until smooth

use a 4 1/2 inch scooper and divide batter into your muffin tin

Bake for 20 min or until toohtpick comes out clean

Let your cupcakes cool down completely before adding the buttercream

Buttercream:

Whisk butter with sugar until fluffy. Add lemon extract and whisk again. Pour the buttercream into a piping bag and place in fridge to set the butter, approximatively 15 minutes.

Decorate & add toppings of your choice, sprinkles, fruit, flowers !

Enjoy !

Cristina for Peas & Peace