Breakfast, Desserts, RECIPES

BLUEBERRY OAT SQUARES

  • 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

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

  • 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

Desserts, RECIPES

Rice Krispies Squares

*Makes 9 squares

10 oz (283 grams) of mydandies vegan (also kosher) mini marshmallows

4 cups of nature’s path organic crispy rice

1/4 cup of vegan butter

1 tsp of vanilla

1. Melt butter in a large pot over medium heat on the stove. Once melted, add in the marshmallows and vanilla.

2. Stir the marshmallows until they begin to melt and combine. Take the pot off the stove and add in the crispy rice. Use a wooden spoon and mix until everything is well combined.

3. Line a 8 x 8 pan with parchment paper (My trick is to put the pan on top of the paper, trace the bottom and cut, voila !) Add in the mix. Using a spatula, evenly spread the mixture. Let it sit for an hour or so on the counter (until it firms up) or place it in the fridge for 30 minutes. Then cut into 9 squares

Yum !

Cristina for Peas & Peace

Desserts, RECIPES

Cashew & Lemony….. Energy Balls

*Makes 10

INGREDIENTS:

1 cup of raw cashews
1 cup of unsweetened shredded coconut (+ some to roll the energy balls in)
2 tbsp of pure maple syrup
1 tbsp of coconut oil
1 tsp of yellow goldenberry powder (Optional, it however gives them a nice colouring 🙂 )
Freshly squeezed juice (1 small lemon)

DIRECTIVES:

  1. Put all ingredients in a food processor and blend until smooth
  2. Using a 1 1/2 inch scooper
  3. Roll in your hand to form a ball
  4. Lastly roll each ball in some shredded coconut

Keep refrigerated

Enjoy !!!

Cristina for Peas & Peace