Category: Breakfast

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
 ½ of a vanilla pod (seeds scraped out)
⅓ cup butter (melted and cooled to room temperature)
¼ cup olive oil
140 g plain soya yogurt
2 cups all purpose
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

For the icing

1 ¼ cups powdered sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon plain soya yogurt

Instructions

  • Preheat your oven to (350°F). 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

  • 1 cup of almond flour
  • 3 tablespoons of tapioca starch
  • 2 tablespoons of oat flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon of pure vanilla extract
  • 1 tablespoon coconut oil (Melted)
  • 3 tablespoons of maple syrup

For the caramel layer

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

For the pecan topping

  • 1 cup pecans (Partial halves and chopped)
  • 1 tablespoon maple syrup
  • 2 teaspoons coconut sugar 
  • 1/8 teaspoon 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.

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

 3. Line an 8×8 inch pan with parchment paper.

 4. Press the dough into the pan and even it out with a spatula.

 5. 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

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 20-25 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

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
  • 3/4 cup cocoa powder
  • 1 cup of almond flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • ¼ cup of vegan chocolate chips
  • Coarse sea salt and melted 70 % chocolate (I used Callebaut) for topping

INSTRUCTIONS

  • Preheat oven to 325°
  • 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
  • 1/2 cup oat flour
  • 1 tbsp ground cinnamon
  • 20 dates, pitted
  • 1/4 cup water

Salted Caramel

  • 20 dates, pitted
  • 1/4 cup water
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt

Topping

  • 1 cup crushed pecans

Instructions

Line a 8×8 square pan with parchment paper.

Prepare the crust:

1. Combine rolled oats, pecans, oat flour and cinnamon in a 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: 

  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 🙂

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 °F
* 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 purée 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

½ 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. 

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. 

5. Spread the granola mixture evenly over the lined baking tray, but don’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 it’s fully cooled down, keep it in an airtight container for up to 2 weeks. 



Delicious on smoothies or added to yogourts 🙂

Cristina for Peas & Peace

Bread, Focaccia, Pizza, Breakfast, RECIPES

𝗖𝗛𝗘𝗗𝗗𝗔𝗥 𝗕𝗜𝗦𝗖𝗨𝗜𝗧𝗦

Cristina Carlos-Supino

*Makes 12 biscuits

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

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 

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

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 🙂

Breakfast, Desserts, RECIPES

No Bake Blueberry Tartelettes *No sugar, GF, Vegan, Kosher

Cristina Carlos-Supino

*Makes 4 portions

You will need 4 tartelette molds with removable bottoms

INGREDIENTS

crust

  • 1 cup of oats
  • 15 pitted dates
  • 3 tablespoons of water

filling

  • 6 pitted dates
  • 3/4 cup almond butter
  • 3/4 cup almond milk
  • 1 tbsp of freshly squeezed lemon juice
  • 1 tsp pur vanilla extract
  • Pinch of salt
  • 1/2 cup thawed frozen blueberries

some fresh blueberries for topping if you wish

INSTRUCTIONS

  1. In a food processor, combine the crust ingredients until it starts to clump together, if you need to add a bit more water for it to clump go ahead
  2. Press into the bottom of your molds
  3. Let chill in the refrigerator
  4. Combine the filling ingredients in a blender and blend on high until smooth and creamy
  5. Pour on top of the crusts
  6. Leave in the fridge overnight

top with some berries, I also added some dragon fruit powder for a pop of pink !

Enjoy !!!

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

BLUEBERRY OAT SQUARES

Cristina Carlos-Supino
  • Makes 9 squares

INGREDIENTS

For the filling

  • 16 oz of blueberries
  • 1/4 cup of agave
  • freshly squeezed lemon juice (1 lemon)
  • 1/8 cup of water
  • 1/2 teaspoon of pur vanilla extract
  • 2 tablespoons of arrowroot  powder + 2 tablespoons of cold water (mixed together)

For the crust

  • 1 1/2 cups of rolled oats (not instant)
  • 1 12 cups of oat flour
  • 1/2 teaspoon of cinnamon
  • 1 1/2 teaspoons of baking powder
  • 1/3 cup unsweetened of apple sauce
  • 1/3 cup of agave
  • 1 teaspoon of pur vanilla extract
  • 2 tablespoons of coconut oil (melted)

INSTRUCTIONS

  1. Preheat your oven to 375 degrees.
  2.  Oil a 8×8 inch baking pan and set aside.
  3. In a small sauce pan, bring the blueberries, agave, lemon juice, and water to a boil over medium high heat.  Once boiling, stir in the vanilla and the arrowroot mixture.  
  4. Remove from heat and allow to cool.  
  5.  Combine the oats, the oat flour, cinnamon, baking powder in a bowl and mix well.
  6. Add the applesauce, agave, and vanilla and mix until well combined.  
  7. Add the coconut oil into the mixture and combine well.  
  8. Press the mixture evenly with the back of a spatula into the bottom of your pan.
  9. Pour the blueberry mixture on top of the crust layer.  
  10. Bake for 30 minutes.  
  11. Allow to cool before cutting into squares.
  12. Keeps in the refrigerator for 1 week.

You might want to add a scoop of vanilla ice cream on top……… 🙂 just saying 🙂

Enjoy !!!

P.S. Arrowroot is used as a thickener, it has more fiber than corn flour and considered gluten free

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Chocolate Marble Cake

Cristina Carlos-Supino

INGREDIENTS

2 1/2 cups of all purpose flour
4 tbsp corn flour
1 tsp baking powder
1 tsp baking soda
3/4 cup of cane sugar
1/4 tsp nutmeg
2 tbsp ground flax mixed with 5 tbsp cold water
1 1/2 cups of soya milk
2 tsp pur vanilla extract
1 tbsp apple cider vinegar
1/2 cup vegetable oil + a little to grease your loaf pan
4 tbsp cocoa powder
5 tbsp hot water

METHOD

  1. Preheat oven to 350 and grease a loaf pan with a little oil.

2. Add flour, corn flour, baking powder, soda, sugar and nutmeg to a large bowl and stir well.

3. In a small dish mix ground flax seed with water to form a gel.


4. Add the flax mixture, milk, vanilla, apple cider vinegar and vegetable oil to the dry ingredients bowl and stir without overmixing.


5. In a medium bowl, mix cocoa with the hot water. Pour in half of the batter and stir well.


6. Using a tablespoon, alternate spoons of batter into the loaf pan until all batter is used up. For extra swirls use a chop or brochette stick to swirl the top layer of the cake. Bake for 1 hour or until a toothpick comes out clean.

Allow to cool fully before slicing.

A go to in the afternoon or morning with a nice cup of coffee or tea 🙂

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Maple Cinnamon Glazed Pumpkin Loaf

Cristina Carlos-Supino

  • Dry Ingredients
  • 1 ½ cups all purpose flour 
  • ¾ cup almond flour
  • ⅓ cup pumpkin seeds
  • ¾ cup raisins
  • 2 tsp baking powder
  • ½ tsp  baking soda
  • 2 tbsp pumpkin pie spice
  • ½ tsp salt
  • ⅔ cup cane sugar

  • Wet Ingredients
  • ¾ cup of soya milk
  • 1 tbsp apple cider vinegar
  • 1 cup pumpkin purée
  • ½ cup maple syrup

A small quantity of neutral oil (I used canola) to brush the loaf pan

Maple Cinnamon Glaze

  • ¼ cup cane sugar
  • ¼ cup maple syrup
  • ½ tsp ground cinnamon

Instructions

  • Pre-heat oven to 350°F
  • Add cider vinegar to the soya milk, stir to combine and let rest aside
  • Combine all dry ingredients in a large mixing bowl
  • Combine pumpkin purée and maple syrup with the soya milk mixture
  • Stir wet ingredients into dry ingredients until well combined
  • Add the mixed batter to the loaf pan and place in the oven.
  • Bake for 60 minutes more or less depending on your oven, always test with a toothpick or cake tester
  • Let loaf cool completely before frosting

Put all glaze ingredients in small blender and blend for 1 minute or less

  • Drizzle the glaze over the loaf

Your entire house will smell of pumpkin pie spice, oh so nice !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Banana Muffins in 20 minutes !

Cristina Carlos-Supino

*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