Category: Breakfast

Breakfast, RECIPES, Snacks

Delicious Oatmeal Cookies Recipe

Cristina Carlos-Supino

*Makes 14 cookies

Ingredients

  • ยพ cup + 2 tbsp of brown sugar
  • ยฝ cup of butter, at room temperature
  • 2 tablespoons of soy milk
  • 1 teaspoon of pure vanilla extract
  • ยพ cup of whole wheat flourย 
  • 1 teaspoon of ground cinnamon
  • ยฝ teaspoon  of baking soda
  • 1 ยฝ cups of rolled oats

Instructions

  • Preheat the oven to 350ยฐ and line a large baking tray with parchment paper

  • Add the butter and brown sugar to a large bowl. Use an electric hand mixer or stand mixer to beat until fluffy and well combined.
  • Add the vanilla extract and milk. Beat until well blended.
  • Add the flour, cinnamon and baking soda , then mix until combined.
  • Add the oats and mix until well combined and some of the oats break down and absorb the butter mixture.
  • Use a small scooper (2 inch) and use a knife to scrape the excess. Arrange the balls on your lined baking sheet, leaving space between each as they will spread.

Bake for 15 minutes

Truly delicious

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
  • โ…“ cup of pure maple syrup
  • ยผ cup of coconut oil, melted + enough to oil the parchment paper
  • ยฝ teaspoon of baking powder
  • ยฝ cup of dark chocolate chips
  • 1 teaspoon of pure vanilla extract
  • pinch of salt

Instructions

  • Preheat the oven to 350ยฐF (180ยฐC). 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 350ยฐF (180ยฐC). 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 ๐Ÿ™‚

Cristina for Peas and Peace

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

Healthy Banana Oat Parfaits with Cashew Cream

Cristina Carlos-Supino

* Makes 4 Parfaits

INGREDIENTS

  • ยผ cup cornstarch
  • 2 cups of unsweetened soya milk
  • 4 tablespoons + 2 teaspoons of pure maple syrup
  • โ…› teaspoon ground nutmeg
  • 1 ยพ teaspoons pure vanilla extract
  • ยพ cup rolled oats
  • ยผ teaspoon ground cinnamon
  • ยฝ cup raw cashews, soaked overnight
  • 1/4 cup of room temperature water
  • 3 large bananas sliced ยผ 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 350ยฐF. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ยฝ 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 ยผ teaspoon vanilla and add ยผ 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 ๐Ÿ™‚

Simply delicious !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Chocolate & Peanut Butter Mousse

Cristina Carlos-Supino

* Makes 6

INGREDIENTSย ย 

For the Peanut Butter Mousse

  • 500 grams of silken tofu
  • 6 tbsp of smooth peanut butter 
  • 6 tbsp of maple syrup
  • 1 + 1/2 tsp vanilla paste

For the Chocolate Ganache

  • 100 grams of dark chocolate (chopped)
  • 400 gr tin full fat coconut milk only the creamy part at the top (leave in your fridge for an hour then scoop out the creamy part that has solidified at the top)

INSTRUCTIONSย 

  • Add the tofu, peanut butter, maple syrup and vanilla to a blender. Blend until ultra smooth.
  • Spoon into ramekins or jars. Cover and place in the fridge while you make the ganache.
  • Melt the chocolate in a double boiler/Bain-Marie. Once melted, add the creamy part only of the coconut milk and whisk together (Keep the liquid of the coconut milk part for a smoothie or an other recipe, never waste ๐Ÿ™‚
  • Pour the ganache over the peanut butter mousse and let them set in the fridge for 1 hour.

Enjoy !!!

Cristina for Peas and 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 butterย 
1/2 cup desiccated coconutย 
3 tbsp cocoa powderย ย 
1/4 cup cocoa nibs
ย 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

Breakfast, Desserts, RECIPES

LEMON LOAF

Cristina Carlos-Supino

Ingredients

1/2 cup of soya milk
2 tbsp freshly squeezed lemon juice
1 cup cane sugar
2 tablespoons freshly grated lemon zest
 ยฝ of a vanilla pod (seeds scraped out)
โ…“ cup butter (melted and cooled to room temperature)
ยผ cup olive oil
140 g plain soya yogurt
2 cups all purpose
2 teaspoons baking powder
ยผ teaspoon baking soda
ยผ teaspoon salt

For the icing

1 ยผ cups powdered sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon plain soya yogurt

Instructions

  • Preheat your oven to (350ยฐF). Lightly grease an 8″ loaf pan and place a sheet of parchment paper into it to help lift out the cake once baked.
  • Add the soya milk and lemon juice to a small bowl, stir and allow to sit for 10 minutes.
  • Add the sugar, lemon zest, and scraped-out seeds from the vanilla pod to a large mixing bowl. Combine well.
  • Add the melted butter and whisk to combine well. Add in the olive oil and yogurt and whisk for a minute until everything is combined. Then add the soya/lemon juice mixter and whisk again.
  • Add the sifted flour, baking powder, baking soda, and salt to the bowl with the wet ingredients and fold with a spatula until just combined and there aren’t any visible pockets of flour.
  • Transfer the batter to the loaf pan. Bake for 45 minutes. Check if the cake is ready by inserting a toothpick or cake tester into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
  • While batter is baking, prepare the glaze by adding the powdered sugar, lemon juice, and yogurt to a bowl and whisk until smooth.
  • Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, and smooth it over the sides so that it covers the entire surface. Allow the icing to set for about an hour.

Enjoy !!!

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

PECAN & CARAMEL SQUARES

Cristina Carlos-Supino

*Makes 9 squares

Ingredients

For the crust

  • 1ย cupย ofย almond flour
  • 3ย tablespoonsย of tapioca starch
  • 2ย tablespoonsย of oat flour
  • 1/8ย teaspoonย baking soda
  • 1/2ย teaspoonย of pure vanilla extract
  • 1ย tablespoonย coconut oilย (Melted)
  • 3ย tablespoonsย of maple syrup

For the caramel layer

  • 9 Medjool dates (Softened in hot water for 10 minutes)
  • 2ย tablespoonsย almond butter
  • 1/2ย cupย oat milk

For the pecan topping

  • 1ย cupย pecans (Partial halves and chopped)
  • 1ย tablespoonย maple syrup
  • 2ย teaspoonsย coconut sugarย 
  • 1/8ย teaspoonย cinnamon

Instructions

Preheat the oven to 345 degrees

Crust

  1. In a bowl, add the almond flour, tapioca starch, oat flour, baking soda and mix well.

โ€ƒ2. Then add in the wet ingredients – vanilla extract, melted coconut oil, maple syrup and mix into a dough.

โ€ƒ3. Line an 8×8 inch pan with parchment paper.

โ€ƒ4. Press the dough into the pan and even it out with a spatula.

โ€ƒ5. Bake the crust for 10 minutes.

Caramel

  1. Blend drained dates, almond butter and milk into a nice caramel texture.

Pecan Topping

  1. Toss the pecans and maple syrup in a small bowl. Add in the coconut sugar and cinnamon and re-toss again.

Remove the crust from the oven and spread out the caramel on top until even.

Top the caramel with the pecan mixture, even it out and then place the pan back in the oven and bake for 30 minutes.

Let cool for 15 minutes before slicing

Enjoy !!!

Cristina

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

CHOCOLATE CHIP BLONDIES

Cristina Carlos-Supino

*Makes 9 squares

BLONDIES

INGREDIENTS

1 large ripe banana

ยฝ cup peanut butter

ยผ cup maple syrup

2 tbsp coconut sugar

2 tsp pur vanilla extract

1 tsp apple cider vinegar

8 tbsp of oat milk

1 ยพ cup oat flour

1 tsp baking powder

ยฝ tsp baking soda

ยพ cup vegan chocolate chips or chopped chocolate

INSTRUCTIONS

Preheat the oven to 350 ยฐ 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 purรฉe
  • ยผ cup melted coconut oil
  • ยผ cup + 2 tablespoons coconut sugar
  • ยผ cup + 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

DRY INGREDIENTS

  • 2 cups oat flour
  • ยฝ cup almond flour
  • 1 teaspoon baking powder
  • ยฝ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Top with pumpkin seeds

  1. Preheat the oven to 350ยฐF. 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 ๐Ÿ™‚

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Brownies

Cristina Carlos-Supino
  • Makes 9 brownies

INGREDIENTS

  • 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp lukewarm water: Add flaxseed and water to a dish and stir. let rest for 5 minutes to thicken
  • 3/4 cup of brown sugar
  • 1/2 cup of neutral oil
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 3/4ย cupย cocoa powder
  • 1 cup of almond flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • ยผ cup of vegan chocolate chips
  • Coarse sea salt and melted 70 % chocolate (I used Callebaut) for topping

INSTRUCTIONS

  • Preheat oven to 325ยฐ
  • In your stand mixer bowl, add the vegan eggs, sugar and oil and mix until well combined (Make sure there a no sugar lumps) and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
  • Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined.
  • Stir in the chocolate chips. Pour into a parchment lined 8×8 square pan and shake to even out the mix.
  • Bake for 30 minutes.
  • Remove from the oven and allow to cool completely in the pan on a wire rack.
  • For the topping, melt some chocolate in a Bain Marie, spread on top and sprinkle some coarse sea salt and chocolate chips.

Beyond decadent & delicious !

Cristina for PEAS & PEACE

Breakfast, Desserts, RECIPES

PECAN, OAT & SALTED CARAMEL SQUARES

Cristina Carlos-Supino

*Makes 9 squares or more if you cut them into smaller bites

*No baking required & Gluten Free, make sure the oats you buy are gluten free

Ingredients

Crust

  • 1 cup rolled oats
  • 1 cup pecans
  • 1/2ย cup oat flour
  • 1 tbspย ground cinnamon
  • 20 dates, pitted
  • 1/4 cup water

Salted Caramel

  • 20ย dates, pitted
  • 1/4 cupย water
  • 1/2 tspย pure vanilla extract
  • 1/4 tspย salt

Topping

  • 1 cup crushed pecans

Instructions

Line a 8ร—8 square pan with parchment paper.

Prepare the crust:

1.ย Combine rolled oats, pecans, oat flour and cinnamon in aย food processor. Process ingredients until a crumbled, flour-like mixture is formed. Add dates and water. Process again until a sticky, crumbled mixture is formed.

2. Transfer mixture to the pan and press it across the base in an even layer.

Prepare the salted caramel:ย 

  1. Combine dates, water, vanilla, and salt in a blender. Process until ultra smooth.

2. Spread the caramel over the crust in an even layer.

3. Toss crushed pecans on top and gently press them into the caramel.

Chill in the pan, in the freezer, for 30 minutes

  • Store the pecan squares in an airtight container and keep in the refrigerator

Breakfast, Desserts, RECIPES

Chocolate Chunk Cookies

Cristina Carlos-Supino

*Makes 6 cookies

Perfect for breakfast or as a snack, these cookies are tender and just sweet enough ๐Ÿ™‚

Ingredients
* 1 cup of all purpose flour
* 1/2 tsp of cinnamon
* 1/2 tsp of baking powder
* Pinch of salt
* 1/3 cup of melted butter
* 1/3 cup of brown sugar
* 1 tbsp of ground flax mixed with 4 tbsp of water (Mix and let rest for 5 minutes)
* 1 tsp of vanilla extract
* 1/4 cup of chocolate chunks (Can be chocolate of your choice)

Insructions
* Pre-heat oven at 350 ยฐF
* In a bowl, mix flour, cinnamon baking powder and salt.
* In a separate bowl, whisk the butter with the brown sugar, then add the flax mixture and the vanilla extract. Mix until ingredients are well combined.
* Add this mixture to the dry ingredients and then add the chocolate chunks.
* Use an ice cream scooper and form 6 dough balls unto a silicone lined tray.
* Sligthly flatten each cookie with a flat spatula.
* Bake for 12 minutes.

Voila ! you have yourself home made cookies in no time

Cristina for Peas and Peace

Breakfast, Mains, RECIPES

Smokey Vegan Lox Spread

Cristina Carlos-Supino

. 4 cups of finely grated carrots
. 1/2 red onion, minced
. 3 tbsp of capers, chopped
. 2 tbsp of olive oil
. 2 tbsp of freshly squeezed lemon juice
. 1 tbsp of liquid smoke
. 1 tbsp of maple syrup
. pinch of salt

Simply add everything into a blender an purรฉe it into a spread

Here served on a bagel with some lettuce and tomatoe slices. If you wish add some vegan cream cheese !

Keeps in the fridge for 7 days

Enjoy !!!

Cristina for Peas & Peace

Breakfast, RECIPES

Homemade Oil Free Granola, Sweetened with Maple Syrup

Cristina Carlos-Supino

INGREDIENTS

4 cups old fashioned oats

1 cup nuts (combination of sliced almonds and halved pecans pictured here), you can certainly use your favorites

3 tsp cinnamon 

1 cup water

ยฝ cup maple syrup

1 tbsp pure vanilla extract

*If you wish you can add in chocolate or coconut chips !

1. Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat whichever you have at home

2. Heat the water, maple syrup, and vanilla extract in a saucepan and let simmer for a couple of minutes.ย 

3. In a large bowl mix the oats, nuts, and cinnamon.

4. Pour the heated wet ingredients evenly over the mixture. Mix well with a wooden spoon.ย 

5. Spread the granola mixture evenly over the lined baking tray, but donโ€™t overcrowd the oats.

6. Bake in the oven for 30 minutes, tossing every 10 minutes (Use a spatula), being careful not to burn the granola. Very important not to skip this step, so that your arts bake evenly.

7. Once the granola is done baking, remove it from the oven and let it cool down completely.

8. Once itโ€™s fully cooled down, keep it in an airtight container for up to 2 weeks.ย 



Deliciousย on smoothies or added to yogourts ๐Ÿ™‚

Cristina for Peas & Peace

Bread, Focaccia, Pizza, Breakfast, RECIPES

๐—–๐—›๐—˜๐——๐——๐—”๐—ฅ ๐—•๐—œ๐—ฆ๐—–๐—จ๐—œ๐—ง๐—ฆ

Cristina Carlos-Supino

*Makes 12 biscuits

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

2 cups of all purpose flour

1 tbsp of baking powder

1/2 tsp of salt

1 tsp of onion powder

2 tsp of garlic powder

2 tbsp of chopped chives

2 tbsp of fresh parsley chopped

1 cup unsweetened soya milk

1 tbsp of apple cider vinegar

1/3 cup plus 2 tbsp melted vegan butter

2 cups of vegan shredded cheddar cheese 

๐——๐—ถ๐—ฟ๐—ฒ๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. Add the apple cider vinegar to the soya milk and set aside 

2. In a large bowl mix together the flour, baking powder and salt

3. Pour the melted butter into the milk before adding it to the flour mixture

4. Gently stir to combine and before fully combined add in the cheese, the chives, the parsley, onion powder and garlic powder. Mix until all these ingredients are well incorporated.

5. Scoop out the biscuits onto a large lined baking sheet using an ice cream scoop.

6. Bake at 450 for 20 minutes or until golden on top

Ooooh so delicious with breakfast or simply on their own

Enjoy !

Cristina for Peas & Peace ๐Ÿ™‚