Category: Snacks

Desserts, FOOD PHOTOGRAPHY, RECIPES, Snacks

CREAMY LEMON BARS

Cristina Carlos-Supino

*Makes 8 generous bars and only 6 ingredients

This recipe is simple to make, no baking required and bursts of lemon flavor !!!

INGREDIENTS

Base

🌱 2 cups roasted cashews
🌱 12 pitted dates

Filing

🌱 2 cups of raw cashews
🌱 1/4 cup maple syrup
🌱 1/4 cup coconut cream
🌱 2 lemons (peel + juice) *If you wish, keep some of the peel for topping/decoration (See photo)

INSTRUCTIONS

Line a loaf pan with parchment paper

Blend the 2 crust ingredients and press hard onto the mold

Blend well the creamy lemon filling and pour on top of the crust

Put in the freezer for a few hours

Before serving, remove from freezer and into the fridge

Yummmmmmmm

Enjoy !!!

Cristina for Peas & Peace

Breakfast, RECIPES, Snacks

Delicious Oatmeal Cookies Recipe

Cristina Carlos-Supino

*Makes 14 cookies

Ingredients

  • ¾ cup + 2 tbsp of brown sugar
  • ½ cup of butter, at room temperature
  • 2 tablespoons of soy milk
  • 1 teaspoon of pure vanilla extract
  • ¾ cup of whole wheat flour 
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon  of baking soda
  • 1 ½ cups of rolled oats

Instructions

  • Preheat the oven to 350° 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
  • â…“ cup of pure maple syrup
  • ¼ cup of coconut oil, melted + enough to oil the parchment paper
  • ½ teaspoon of baking powder
  • ½ cup of dark chocolate chips
  • 1 teaspoon of pure vanilla extract
  • pinch of salt

Instructions

  • Preheat the oven to 350°F (180°C). 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 350°F (180°C). 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 🙂

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 butter 
1/2 cup desiccated coconut 
3 tbsp cocoa powder  
1/4 cup cocoa nibs
 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