Category: Desserts

Desserts, RECIPES

Lemon Custard Tarts

Cristina Carlos-Supino
  • 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
  • ¼ 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. When you’ll use it, simply rewarm at low heat and whisk until dissolved.

Enjoy these delicious mini tarts

Cristina for Peas & Peace

Bread, Focaccia, Pizza, RECIPES

Thin Crust Pizza Dough

Cristina Carlos-Supino

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

Cristina Carlos-Supino
  • 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

Cristina Carlos-Supino

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

Desserts, RECIPES

Carrot Cake

Cristina Carlos-Supino

This aromatic cake not only will fill your home with beautiful cinnamon & spice scents but is also super delicious !

*Makes 16 slices

Ingredients:

  • 3 1/2 cups grated carrots
  • 3 1/4 cup all purpose flour 
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice 
  • 2 cups of brown sugar
  • 1 1/2 cup of soya milk
  • 1 teaspoon pur vanilla extract
  • 1 cup canola oil 
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat the oven to 350°F
  2. Prepare 2 x 9 inch round cake pans by brushing them with neutral oil. 
  3. Grate the carrots and set them aside.
  4. Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
  5. In a smaller bowl, whisk the brown sugar, soya milk, vanilla, and oil until well blended.
  6. Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
  7. Add the grated carrots and pecans and stir again until everything is well incorporated.
  8. Pour the batter evenly into the prepared cake pans, then spread with the back of the wooden spoon to cover the entire pan.
  9. Bake at 350°F for 35 to 40 minutes or until a cake tester inserted in the center comes out clean.
  10. Allow cakes to cool completely before frosting.
  11. Frost with my delicious vegan buttercream frosting.

Buttercream frosting:

Ingredients:

  • 1 cup of vegan butter (room temperature)
  • 3 cups of icing sugar 
  • 1 teaspoon pur vanilla extract
  • 1 tablespoon soya milk 

Instructions:

  1. Whip butter with a hand electric mixer for 1 minute.
  2. Add icing sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.
  3. Add vanilla extract and continue to whip for 1 minute.
  4. Pour in the soya milk milk while whipping the buttercream until super smooth. 

Spread a thin layer of the frosting on top of one of the cakes, lay second cake on top and then spread remaining frosting on top and sides

I decorated the cake with pecans but you can certainly leave it as is

Enjoy

Cristina for Peas and Peace

Bread, Focaccia, Pizza, RECIPES

Portuguese Cornbread aka Broa

Cristina Carlos-Supino

Ingredients

1 1/2 tsp of dry active yeast
1 3/4 cups of warm water
1 cup of corn flour
1 3/4 cups of all purpose flour
2 tablespoons of olive oil
1 teaspoon of sea salt

Directions

  1. In a large bowl add the yeast to 1 cup of the warm water. Mix and let foam for 5 minutes.
  2. Add 1/2 cup of corn flour and 1/4 cup of the all-purpose flour. Mix. Cover with plastic wrap and let sit 45 minutes until bubbles form.
  3. Transfer the dough to your standing mixer.
  4. Beat in the remaining 3/4 cup of water and the olive oil.
  5. Then beat in the remaining 1/2 cup of corn flour, 1 1/2 cups of all purpose flour, and salt.
  6. If you feel your dough is too soft, simply keep on adding a little all purpose flour until you get a kneadable dough.
  7. Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
  8. Transfer the dough into a lightly oiled large bowl, cover with a damp cloth, and let sit for 1 hour until the dough has doubled in volume.
  9. Turn out the dough again and punch it down to release the air. Form it into a ball and place it on a baking sheet lined with parchment paper. Sprinkle a little all purpose flour on top, cover again with the damp cloth, and let sit for 1 hour.
  10. Preheat the oven at 450 F.
  11. Bake 15 minutes then lower the heat to 425 F and bake for another 20 minutes.

Congratulations ! you made yourself a beautiful and delicious corn bread !

Cristina for Peas and Peace

Desserts, RECIPES

Chocolate & Peanut Butter Hearts

Cristina Carlos-Supino
*Makes 4 large or 12 small chocolates

INGREDIENTS

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened peanut butter 
  • 3 ounces of 70% chocolate, chopped
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon espresso coffee
  • 1/2 teaspoon of agave

INSTRUCTIONS

  1. Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine. 
  2. Add the chopped chocolate and continue whisking until completely melted and combined. 
  3. Remove from heat and add vanilla, coffee and agave, whisk to combine.
  4. Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddle and it worked perfectly.
  5. Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.

I decorated them with gold powder 🙂

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Macadamia & White Chocolate Chip Cookies

Cristina Carlos-Supino

*Makes 16 cookies

1/2 cup of plant based butter
3/4 cup brown sugar
1/4 cup cane sugar
1 tsp pure vanilla extract
3 tbsp soya milk 
1 1/2 cup pastry flour
1/2 tsp baking soda
1/2 cup vegan white chocolate chips
1/3 cup of macadamia nuts

Heat the oven at 350

In a standing mixer, in a large bowl, cream together the butter and sugars.  mix in the vanilla and soya milk.  sift in the flour and soda and stir until well mixed. Add in the chocolate chips and the nuts and hand mix with a wooden spoon or spatula. Use a 1 1/2 scooper or a tablespoon and drop onto a parchment or silicone mat lined baking sheet, no need to flatten them, they’ll spread as they bake. Place in the oven and bake for 12 minutes.  Remove and let cool for 15 minutes.

Enjoy with your favorite tea or coffee

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Blueberry Scones

Cristina Carlos-Supino

Ingredients 

2 cups of all purpose flour
1 tablespoon of baking powder
1 tablespoon of ground flax seeds
1/2 cup of granulated sugar
8 tablespoons of cold vegan butter
3/4 cup of unsweetened almond milk
1 teaspoon of pure vanilla extract
1 cup of frozen blueberries

For the glazing

1 cup of icing sugar
2 tablespoons of unsweetened almond milk
1/2 teaspoon of pure vanilla extract

Instructions for the scones

Preheat the oven to 400 degrees F and line a large baking sheet with a silicone mat.

In a large bowl, mixtogether the flour, baking powder, ground flaxseeds and sugar.

Add the cold vegan butter, and use a pastry cutter or fork to blend the butter into the dry ingredients until it ressembles coarse crumbs.

Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries. 

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands into a 1 inch thick circle.

Using a pizza dough cutter or large well sharpened knife, cut it into 8 pièces, like you would a pizza.

Place the scones side by side onto the baking sheet and bake for 20 minutes or until lightly golden brown on top.

For the glazing

Combine the icing sugar, milk and vanilla in a small bowl and whisk until smooth.

Let the scones cool for 30 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.

Oh so delicious !

Breakfast, Desserts, RECIPES

Applesauce Muffins

Cristina Carlos-Supino

Perfect for breakfast, part of a brunch or a snack

*Makes 12 muffins

Ingredients:

2 cups of all purpose flour
1 cup of cane sugar
1 tsp of baking soda
1 tsp of cinnamon
½ tsp of nutmeg
½ cup of vegetable oil
1 cup of unsweetened applesauce
1 tbsp of pure vanilla extract

I sprinkled them with 2 tsp of cane sugar & 1 tsp of cinnamon mixed together, entirely optional

Instructions:

Preheat oven to 350 degrees, and line your muffin tin. Combine in a medium bowl all of the ingredients and stir, texture will be quite doughy. Use a 2 1/2 inch ice cream scooper to fill each liner. Place the muffin tin on the middle rack in the oven and bake for 20 minutes.

You’re done, as simple as that !

Cristina for Peas & Peace

Desserts, RECIPES

Peanut Butter & Chocolate Chip Mug Cakes

Cristina Carlos-Supino

A treat ready in 5 minutes !

  • Makes 6 portions

INGREDIENTS

  • 1/2 cup of almond flour
  • 1/2 cup of oat flour
  • 1 tbsp of baking powder

  • 4 tbsp of creamy peanut butter
  • 4 tbsp of agave syrup
  • 3/4 cup of almond milk
  • 2 tsp of vanilla extract

  • 1/4 cup of dark chocolate chips

Neutral oil or oil spray, to grease mugs or ramekins

INSTRUCTIONS

. Place all dry ingredients in a bowl except for chocolate chips and combine with a fork. In a second bowl, whisk all wet ingredients. Combine wet to dry and stir with a wooden spoon.

. Grease the mugs or 3 inch ramekins and pour the batter in each at no more than 3/4 full, so that they don’t overflow. Then shake each ramekin so that the batter is nice and even and sprinkle the chocolate chips in equal portions into every ramekin or mug.

. Place in the microwave and cook for 4 minutes at high

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

Cinnamon Buns

Cristina Carlos-Supino

*Makes 12 buns

Ingredients

For the dough:

  • 4 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vegan butter, cut into small cubes
  • 1 ¼ cup + (If needed) of unsweetened soya milk

For the cinnamon sugar filling:

  • ¼ cup vegan butter, melted
  • 1 cup brown sugar
  • 1 tablespoon cinnamon

For the icing: 

  • 1 cup powdered (Icing) sugar
  • 2 tablespoons vegan butter, melted
  • 1 teaspoon vanilla extract
  • 4 teaspoons of unsweetened soya milk


Instructions

  • Preheat your oven to 400F. Line with parchment paper a 9″x 12″ baking dish (Not a pan, you want the rolls to be placed and holding up side by side with no spacing). For the cinnamon buns to stay soft they need to expand into each other.

  • For the dough:
  • In a large bowl, mix together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork if you dont have a cutter, to cut the butter into the flour until you reach a grainy texture. Pour in the soya milk and combine to make a dough (Add a little milk at a time if you feel the texture is too dry).
  • On a flat surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a ball. Put the dough ball back into the bowl and let it rest for 15 minutes.
  • Roll the dough: Once the dough has rested, lightly flour a clean flat surface and roll the dough with a rolling pin until you get a 19″ x 14″ rectangle. 
  • Cinnamon sugar filling: Pour the melted vegan butter over the rolled out dough and use a pastry brush to spread the butter evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
  • Roll the cinnamon buns: Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut (In a sawed manner) 12 even rolls.
  • Bake: Place the cinnamon buns in the baking dish, swirl side up, and bake for 25 to 30 minutes until lightly golden. Remove from the oven and let cool completely.

  • For the icing: 
  • Whisk the icing sugar, vegan butter, vanilla extract, and soya milk together in a small bowl. Spread the icing evenly over the cinnamon buns.

Heavenly !

Cristina for Peas & Peace

Desserts, RECIPES

Crème Brûlée

Cristina Carlos-Supino

*Makes 2

Ingredients:

13.5 oz/ 400 ml can of coconut cream
1 tbsp of arrowroot powder (If you dont have use cornstarch)
1/4 cup of granulated sugar
1/4 cup raw cashews
1 tsp of nutritional yeast
1 tsp of vanilla extract
A pinch of turmeric to give it a little colouring

+ 4 tbsp of granulated sugar for the topping

Instructions:

Combine the coconut cream, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer over medium heat, keep on stirring during this process (About 5 minutes). Remove from heat.


Add the cream mixture to a high speed blender. Add the nutritional yeast, vanilla, and turmeric. Blend until creamy and no lumps.


Pour the cream into four 4 inch ramekins (or 8 smaller ramequins). Let cool and place in the fridge to set overnight.


Before serving, sprinkle the top of each ramequin with 1 tablespoon granulated sugar (Make sure there are no lumps in the sugar) and make sure the entire surface of cream has sugar over it (Simply shake it sideways and it will even out). Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let cool and serve immediately or let cool, cover and refrigerate (Maximum 3 days).

Cristina for Peas & Peace 🙂

Desserts, RECIPES

Baked Cinnamon & Sugar Coated Donuts

Cristina Carlos-Supino

* Makes 12

Ingredients

1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon of baking powder
1/8 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 cup + 2 tablespoons of soya milk
1 tablespoon of unsweetened applesauce
1 tablespoon vegan butter (Melted)
1 teaspoon of pure vanilla extract

Neutral oil spray to coat the donut pan

Coating

1/2 cup of granulated sugar
1 teaspoon of ground cinnamon
1/4 cup vegan butter (Melted)

Directions for the donuts

  1. Preheat the oven to 350 degrees and spray a donut pan with the oil spray.
  2. Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soya milk, applesauce, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
  3. Spoon the batter into the donut pan with a small ladle , filling about 1/2 of the way full. Be careful not to overfill, as the donuts will rise and you might lose your donut hole.
  4. Bake for 10 minutes. Let cool for three minutes in the pan, then carefully transfer to a wire rack, let cool completely.

For the coating

  1. Stir together the sugar and cinnamon in a medium bowl, and melt the vegan butter in a separate bowl. 

2. Dip the donuts into the melted butter just one side. Then dunk the donut into the cinnamon sugar mixture to coat completely. Once you have coated all 12 if you have any mix left, repeat the coating process minus the butter.

Leftover donuts will keep for two days, covered and at room temperature.

Enjoy ! with a Chai tea or a Cappuccino

Cristina for Peas and Peace

Bread, Focaccia, Pizza

Whole Wheat, Pumpkin & Sesame Seed Bread

Cristina Carlos-Supino

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients

– 4 cups whole wheat flour
– 2 cups warm water
– 1 Tbsp instant yeast
– 1/2 Tbsp of sea salt
– 1 Tbsp olive oil
– 1 Tbsp of agave
– 1 Tbsp grounded flaxseeds
– 1 Tbsp of sunflower seeds
– 1 Tbsp of pumpkin seeds
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Instructions

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

You can use your mixer by using the dough attachment or you can mix by hand

1. In a large bowl combine: whole wheat flour, instant yeast, salt, olive oil, agave, grounded flaxseeds, sunflower & pumpkin seeds.
2. Add a bit of the water at a time to get the right consistency. You can always add extra flour if you feel that the dough is too wet. It should not stick to the sides of the bowl. Shape into a ball.
3. Grease your Dutch oven pot with olive oil with a brush, making sure you put enough oil on the sides as well so it does not stick. and transfer the dough ball into it.

4. Cover and let rise for 60 minutes.
5. In the meantime, preheat the oven at 390°
6. When the oven is preheated, slash the bread with a knife, making a cut about 1 ½-inch deep or 3 diagonals are also pretty, as you wish !
7. Bake in the oven, uncovered, for 40 minutes, or until deep golden brown and risen. You can use a toothpick or cake tester to double check if it is properly cooked in the inside.
8. Remove bread from the oven and let it rest in the Dutch oven pot for 10 minutes.
9. Remove from the pot and let it cool down before slicing.

Enjoy this healthy delicious bread, dip it in olive oil or as a sandwich ! 🙂

Cristina for Peas and Peace