RECIPES

Soaked overnight Espresso flavoured Oats

Ingredients for bottom layer;

1 cup old fashioned rolled oats (you may use gluten free if you have an intolerance)

1 1/2 tbsp chia seeds

2/3 cup of unsweetened cashew milk

1 tbsp of maple syrup

1/3 cup cooled down espresso

Ingredients for top layer;

1/3 cup of unsweetened cashew milk

2 shots of espresso (1 each glass)

Maple syrup to taste (I added 1 tsp each glass)

Instructions;

1. In a bowl mix oats and chia seeds. Stir in the milk, maple syrup and coffee and combine well.

2. Transfer mixture into an airtight container and refrigerate overnight. 

3. In the morning froth milk in a milk frother machine or heat up in a small pot over medium-high heat for 5 minutes and froth with hand frother.

4. Transfer overnight oats into two glasses. Top off with some extra coffee, maple syrup and milk foam.

Delicious !

Cristina for Peas and Peace

Desserts, RECIPES, Uncategorized

Orange Loaf

*Will make about 10 slices

INGREDIENTS

  • 300g all purpose flour
  • 2 tsp baking powder
  • 185g sugar
  • 125ml canola oil
  • 200ml unsweetened almond milk
  • 130ml freshly squeezed orange juice
  • Zest of 2 small oranges
  • 1 tsp vanilla extract

ICING

  • 90g icing sugar
  • 2 tbsp freshly squeezed orange juice

Extra zest for topping

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Grease a 9×5″ loaf tin.
  3. Sift flour and baking powder into a bowl. Add the sugar and mix with a wooden spoon.
  4. In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Pour into the loaf tin and place in the oven for 45 minutes. It should be starting to turn golden brown on the edges. Test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
  7. Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled.
  8. Top with some extra orange zest or oranges slices.

Enjoy !

Cristina for Peas and Peace

RECIPES, Soups, Uncategorized

Leek & Potato Soup

Ingredients

  •  4 medium-sized chopped leeks
  •  2 lbs potatoes, peeled and diced
  •  4 1/2 cups vegetable broth
  •  1 small yellow onion, diced 
  •  2 tablespoons olive oil
  •  3 garlic cloves, minced
  •  salt & black pepper
  •  chives, chopped *optional

Instructions

  1. In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes. 
  2. Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
  3. Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
  4. Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy

Tip

Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature

Serve with warm crusty bread !!!

Cristina for Peas and Peace

RECIPES

Baked Garlic

3 whole garlic bulbs
3 tbsp of olive oil

Slice off the top of 2 or 3 garlic bulbs, drizzle with the olive oil and bake for 45 minutes at 325F or until garlic is tender and husks are golden brown.

Press with a fork and spread on a warm crusty baguette ! or add baked garlic to pasta sauces, salads or as a pizza topping.

*I purchased my garlic baker at Boutique Réunion http://boutiquereunion.com

Cristina for Peas and Peace

Desserts, RECIPES

No Bake Carrot & Coconut Energy Balls


Loaded with natural sugar, healthy fats and fiber to satisfy your cravings

Makes 12 balls


* 1 medium gratted carrot
* 1/2 cup (125ml) rolled oats
* 1/2 cup (125ml) almonds
* 1/4 cup (60ml) hazelnuts
* 1 tbsp chia seeds
* 1/4 cup (60ml) almond milk
* 1/6 cup (40ml) pitted dates
* 1 tbsp coconut oil (not melted)
* 1/2 tbsp ground cinnamon
* 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)

Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.

Keep refrigerated for 1 hour.

Stores in the fridge up to 1 week. 

Enjoy !

Peas & Peace