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:
Put all ingredients in a food processor and blend until smooth
Being not baked, you have the full flavour of the strawberries !!! Healthy dessert and gluten free !
*Makes 16 squares
Ingredients
Crust
Âľ cup of raw cashews (not soaked)
¼ cup of almond flour
4Â pitted dates
2 tablespoons coconut oil
¼ teaspoon salt
Filling
2 cups of raw cashew (soaked overnight)
½ cup of canned coconut milk
¼ cup coconut oil, melted and cooled,
⅓ cup pure maple syrup
1 lemon
1 tablespoon pure vanilla extract
2 cups small strawberries, halved
Neutral oil to grease an 8 x 8 pan
Instructions
Line an 8×8” pan with parchment paper and grease well with neutral oil. Set aside.
For the crust, add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor and mix until it comes together. Press the dough evenly along the bottom of the prepared pan.
In a high-powered blender, combine all of the filling ingredients except for the strawberries and blend until the mixture is smooth and creamy.
Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter to even the filling. Press the strawberry halves into the filling.
Place in the freezer to firm up for 3 hours before cutting. Thaw at room temperature for 15 minutes before serving.
Makes 9 cookies, only 6 ingredients and done in 15 minutes !
Ingredients:
270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained) 2 tbsp of vanilla 1/4 cup of agave 3/4 cup of creamy peanut butter 1 tsp of baking powder Pinch of salt
9 roasted peanut halves (optional)
Preheat oven at 350
Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).
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:
Pre heat your oven to 350 degrees.
Line a 12 muffin tin pan with paper muffin cups.
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.
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.
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.
In a bowl add the cooked spinach and onions to the ricotta and stir with a wooden spoon. Add in the basil, keep some basil leaves for garnish if you wish.
Brush the bottom of your oven dish pan with oil so that the cannellonis dont stick.
Scoop the ricotta mixture into a large (16 inch) pipping bag. Fill the cannelloni noodles by squeezing some of the ricotta into one end of a noodle, flipping the noodle over and filling from the other side. Lay the stuffed noodles in the baking dish in a single layer. Cover with the tomato sauce making sure each noodle is coated.Â
Follow the baking directions on your pasta package, it may vary.
Remove from the oven and garnish with basil leaves.Â
1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water) 14 oz or 1 block of 400 grams of firm tofu Juice of 1 lemon 1/2 tsp of salt or to taste
Drain & rinse the tofu and the cashews
Blend all of the ingredients in a food processor
As simple as that !!!
The ricotta will keep in the fridge for 4 days.
Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !
2 tsp of sesame oil 2 minced garlic cloves 3 cups of vegetable broth 200 ml of light coconut milk 2 tbsp of Thai red curry paste 1/2 tsp of ginger powder 2 ramen nests 2 large bok choy heads (Chop ends and wash leaves well to remove all of the earth) Fresh juice from 1 lime
Black sesame seeds, lime wedges or slices & chopped green onions for garnish (Optional)
All you need is one large bowl, a 9 x 5 bread or loaf pan and a spatula !. Should you not have any spelt flour in the kitchen, no worries simply use all purpose flour. This simple to make and delicious recipe is sweetened with maple syrup ! Super moist ! Perfect as a snack or for breakfast 🙂
2 cups of spelt flour
1/2 cup of coarse oats
2 teaspoons of baking powder
1/2 teaspoon of baking soda
2 teaspoons of cinnamon
pinch of salt
1 1/2 cups of unsweetened applesauce
1/2 cup of maple syrup
1/3 cup of unsweetened soya milk
1 teaspoon of vanilla
Preheat oven to 180°C / 350°F
Dry ingredients
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Mix to combine.
Wet ingredients
In the same mixing bowl, add applesauce, maple syrup, milk and vanilla and mix until just combined. There is no need to overmix the batter.
Pour the batter into the pan and place in the oven. Bake for 45 minutes. The loaf is done when it’s golden brown on the outside and slightly moist on the inside.
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
ÂĽ 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.
This sauce’s perfect sweet and sour balance is also delicious as a dip !
1 14 oz block of firm tofu
2 tbsp cornstarch
2 tbsp canola oil
Sauce:
8 tbsp tamari or soy sauce
4 tbsp water
3 tbsp brown sugar
1 tsp maple syrup
2 clove garlic, minced
1 tsp grated ginger
2 tbsp rice vinegar
2 tbsp cornstarch
Preheat oven to 400F. Cut the tofu block into slices and then 1 inch cubes. Toss tofu cubes in a bowl with the cornstarch and oil until evenly coated. Arrange on parchment paper on a baking sheet and bake for 30 minutes, until crispy.
For the teriyaki sauce, add all ingredients to a small pot and whisk together until smooth. Bring to a boil and continue whisking until sauce thickens to desired consistency. If sauce is too thick, thin with additional water.
Toss the baked tofu with the sauce in a bowl until completely coated. Serve over rice or noodles and with vegetables of your choice. I have mine on a bed of rice, topped with edamame, wakame, sliced tomatoes, and sprinkled with green onions and raw sesame seeds.
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:
Pull out your stand mixer and stir together the warm water, sugar and yeast. Let stand until the mixture is foamy, about 10 minutes
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.
Once the ball formed, continue to knead for another 5 minutes. Dough should be smooth and spring back to the touch.
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.
Set your oven at 475 degrees.
Divide your dough into 2 equal portions.
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.
Brush your pizza pans with the extra olive oil. (If you wish sprinkle some cornmeal on them)
Drop your pizza crusts on top.
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
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
Preheat the oven to 350F and line a baking tray with a silicone mat.
In a large mixing bowl, combine almond meal, rice flour, baking powder and salt.
Add maple syrup and melted coconut oil and stir to combine well.
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.
Bake for 12 minutes or until the edges are slightly golden brown and the tops appear dry.
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.
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 !
Peas & Peace TM 