Hi I’m Valentina ! I’m now 6 months old ! Notice my ears are no longer floppy ! Just to let you know that I am beyond spoiled, but I give so much love and laughter back, that’s what we do best! Shout out to all the Frenchie Community !
Valentina
Tag: Animal Lover
Whole Wheat, Pumpkin & Sesame Seed Bread
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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
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Instructions
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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
Red Velvet Cupcakes
Recipe makes 12 cupcakes
Cupcakes:
1 + 3/4 cup all purpose flour
1 tbsp cocoa powder
2 tsp baking powder
1 tsp baking soda
2 tbsp red beet powder
1/4 tsp salt
1 cup of sugar
1 1/2 cups unsweetened oat milk
1 tsp vanilla extract
3/4 cup coconut oil (Melted)
1/2 tbsp apple cider vinegar
Vanilla buttercream:
200g dairy free butter
3 cups icing sugar
2 tsp vanilla extract
1 tbsp cold coconut milk
Topping:
Sprinkle with colors of your choice for a little shimmer 🙂
Preheat the oven to 338F/170C.
Prepare 12 muffin pan with paper liners and set aside.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.
Buttercream
Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut cream, mix on high speed for 3 minutes, until smooth.
Pipe the frosting onto the cooled cupcakes.
You will truly enjoy these cupcakes !
Cristina for Peas and Peace
Oatmeal Cookies
*Makes 4 large cookies
INGREDIENTS
Dry ingredients
- 1 cup rolled oats
- ½ cup oat flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground cinnamon
- 1/8 tsp ground nutmeg
Wet Ingredients
- 3 tbs melted coconut oil
- 2 tbs coconut sugar
- 2 tbs pure maple syrup
- 1 flax egg (1 tbs flaxseed + 3 tablespoons water, whisk together and let set for 15 minutes)
- ½ tsp pure vanilla extract
*Powdered sugar to sprinkle (Optional)
INSTRUCTIONS
- Preheat oven to 350°F. Line a cookie sheet with parchement paper or a silicone mat. Set aside.
- In a large bowl, whisk together all of the dry ingredients
- In a medium bowl, whisk together all of the wet ingredients
- Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
- Use a 2 inch ice cream scooper and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
- Bake for 15 minutes. Place baking sheet on a cooling rack, allowing the cookies to firm up and sprinkle with icing sugar if you wish .
- Allow to cool for 1 hour if you will be storing them.
Enjoy with a cappuccino or a chai latte !
Cristina for Peas and Peace
Coffee Pecan Cake
INGREDIENTS
PECAN CAKE
Dry ingredients
- 1½ cups all purpose flour
- 1 cup finely ground pecans
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ cup icing sugar
- 1/2 cup chopped pecans to decorate
Wet ingredients
- ¾ cup + 1 tbsp of almond milk
- ¼ cup espresso
- ¼ cup melted coconut oil
COFFEE FROSTING
- ¼ cup maple syrup
- 1 tsp vanilla
- ¼ cup espresso
- 1½ cups raw cashews, soaked in boiling water for 20 min
INSTRUCTIONS
CAKE
- Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
- Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
- Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
- Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
- Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.
COFFEE FROSTING
Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.
Enjoy !!!
Cristina for Peas and Peace 🙂
Roasted Almond Chocolates
5 ingredients only and you have yourself a little treat in no time, either for yourself or as a gift !
- makes 15 chocolates
Ingredients:
1/2 cup melted cocoa butter
1/3 cup maple syrup
1 tsp of vanilla
2/3 cup cocoa powder
45 Roasted almonds, you can also use salted roasted almonds if you wish
1. Melt the cocoa butter in a pan. Remove and add maple syrup & vanilla.
2. Using a whisk, add cocoa powder and mix until smooth.
Place 2 whole almonds into each of a silicone chocolate mold bottom, then cover with chocolate. Top with an almond or 2….. 🙂
Place in the freezer to firm up for about 15 mins
Remove from mold and place in mini muffin cups of your choice.
Enjoy !
Cristina for Peas and Peace
4 Ingredient Waffle recipe !
- Makes 8 waffles
- 2 & 1/4 Cups of all purpose flour
- 1 Tablespoon of Baking Powder
- 1/4 Cup Vegan Butter
- 1 & 2/3 Cups of Unsweetened Almond Milk
Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal. Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up
I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !
If any leftover, simply pop them in the toaster !
Enjoy !
Cristina for Peas & Peace
SOFT PUMPKIN COOKIES
These cookies are so soft, like biting into a cloud
*Makes 24 cookies
Ingredients cookies
- 1 1/2 cups sugar
- 1/2 cup softened vegan butter
- 1 1/4 cups pumpkin purée
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
For the pumpkin spice icing
- 1 cup powdered sugar
- 2 tablespoons soya milk
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Neutral spray oil for cookie scoop
- To make the cookies: Preheat oven to 350F. Line two large baking sheets with parchment paper.
- Add the sugar and vegan butter to a large bowl and use a mixer to cream the sugar and butter together. Add the pumpkin and vanilla extract and mix in. Add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine.
- Lightly spray a cookie scoop with neutral oil, scoop the cookie battre and drop it onto the prepared baking sheet. Repeat to fill your tray, evenly spacing the cookies. Bake for 15 minutes until the cookies are golden. Let the cookies cool completely before icing.
- Sprinkle top with coarse sugar if you wish.
- To make the icing: add the powdered sugar, soya milk, pumpkin pie spice, and vanilla extract to a small bowl and whisk to combine. Drizzle over the cookies. Let the cookies rest to set the icing. Store the cookies at room temperature for up to a week or freeze in an air-tight container.
Scalloped Potatoes
The holidays approaching, this is a wonderful dish that marries well with any meal, it is creamy in texture, and the blends of different spices makes it for a successful dish.
Ingredients
- 6 tsp olive oil
- 1/2 cup finely chopped onion
- 6 cloves of garlic, finely chopped
- 6 tbsp all purpose flour (all purpose)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- zest of 1/2 of a lemon
- 1 tsp of rosemary
- 1 tsp of thyme
- 1 tsp miso paste
- 2 tsp stoneground mustard
- 4 cups of soya milk at room temp
- 4 large or 8 medium yukon gold potatoes
- Neutral spray oil
Instructions
- Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
- Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat.
- Peel and slice the potatoes into an 1/8th inch thick slices with a Mandolin.
- Oil spray a 10 x 12 baking dish and arrange the slices of half of potatoes overlapping each other. Pour 1/4 of the sauce over them, then repeat the overlapping with the other half of potatoes and lastly pour remaining of the sauce, make sure all potatoes are covered.
- Bake for 1 hour at 350 degrees. Once done broil for a minute to brown the top, it gives it a nice finish.
- I sprinkled the top with dried parsley, but you can certainly choose another herb such a chive
Enjoy !
Cristina for Peas and Peace
Triple Your Chocolate Pleasure
A chocolate cupcake, chocolate frosting & chocolate toppings what could a chocolate lover ask more for !
Makes 10 cupcakes
Ingredients
Chocolate Cupcakes
- 3/4 cup almond milk
- 1 tsp apple cider vinegar
- 1/3 cup melted coconut oil
- 2 tsp espresso
- 1 tsp vanilla
- 1 cup of spelt flour
- 3/4 cup cane sugar
- 5 tbsp cocoa powder
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- pinch of salt
Chocolate frosting
- 1 cup vegan butter
- 1/2 cup cocoa powder
- 4 cups icing sugar
- 1/4 cup almond milk
- 1 tsp vanilla
- pinch of salt
Toppings could be chocolate chips & chocolate chunks or your favorites let your imagination go
Instructions
Cupcakes
- Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners
- Mix the almond milk and apple cider vinegar and set aside
- Next, add the coconut oil, vanilla extract and espresso
- Mix all the dry ingredients together in a bowl
- Pour the wet ingredients into the dry ingredients and mix together until smooth
- Spoon the batter into your pan, filling 3/4 of the way
- Bake for 20 minutes or until a toothpick comes out clean
- To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy
- Use a piping bag to pipe icing onto the cupcakes
- Top with chocolate chips & chocolate chunks
Enjoy !
Cristina for Peas & Peace
Chai Doughnuts with Maple Glazing & Pecans
I love chai & maple syrup, these donoughts are fluffy in texture and taste amazing !
Ingredients
- 2 cups all-purpose flour
- 1/2 cup organic cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1 & 1/3 cups almond milk
- 1/4 cup coconut oil melted and cooled
- 1 tsp vanilla extract
- Neutral cooking spray
Maple glaze:
- 1 cup icing sugar
- 1/2 tsp cinnamon
- 2 tbsp Maple syrup
- 2 tsp almond milk
Topping:
Crushed pecans or nut of your choice
Instructions
- Preheat the oven to 400 degrees F and spray a doughnut pan with neutral cooking spray.
- Mix all the dry ingredients together in a bowl. Set aside.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and mix until combined.
- Spoon the donut mixture into a piping bag.
- Pipe the batter into the pan filling 3/4 of the way full.
- Bake for 10 minutes or until a toothpick comes out clean.
- To make the glaze, mix all the glaze ingredients together in a bowl. The mixture should be smooth and silky, but not too thin. (If yours is very thin, simply add a bit more icing sugar)
- Once the donuts are cooled completely, dip them in the glaze and sprinkle crushed pecans on top.
- Let sit for 30 minutes for the glaze to set.
Enjoy ! and Share 🙂
Cristina for Peas and Peace
Homemade Chocolates
These are great as a gift or simply as a treat for yourself or your family
Ingredients
- 1 cup chopped cocoa butter
- 5 tbsp maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 pinch sea salt
- Rose petals & corse sea salt for topping
Instructions
- Add water to a large saucepan and bring to a boil. Then set a medium glass or metal mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler/bain Marie”).
- To the mixing bowl, add cocoa butter and let melt.
- Once melted, add the maple syrup and use a whisk to mix until fluid and thoroughly combined. Remove bowl from top of the saucepan and set aside.
- Add cocoa powder, vanilla, and sea salt to the bowl, and whisk to combine until there are no clumps.
- Pour chocolate into 14 mini (I used mini quiche molds) but you may also use chocolate molds or other. Top the chocolates with rose petals and corse sea salt or any topping of your choice, get creative !
- Transfer chocolate to the freezer to set for 10 minutes. Enjoy !
- Store leftovers in a sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.
Made with Love
Peas and Peace
Chocolate Orange Soufflé
Serves 4
Ingredients
2 cups of oat flour
300ml soya milk
3 tbsp ground flax
3 tbsp cocoa powder
1 1/2 tsp baking powder
3 mashed bananas
3 tsp orange zest
3 tbsp orange juice ⠀
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Mix all the ingredients together. I used 3 inch ramequins. Bake at 360F for about 20 minutes. Let cool down and enjoy
*I inserted a chocolate square on top, entirely up to you or you may just sprinkle the top with powdered sugar, orange zest is pretty as well, whatever inspires you !
Enjoy !
Soaked overnight Espresso flavoured Oats
Ingredients for bottom layer;
1 cup old fashioned rolled oats (you may use gluten free if you have an intolerance)
1 1/2 tbsp chia seeds
2/3 cup of unsweetened cashew milk
1 tbsp of maple syrup
1/3 cup cooled down espresso
Ingredients for top layer;
1/3 cup of unsweetened cashew milk
2 shots of espresso (1 each glass)
Maple syrup to taste (I added 1 tsp each glass)
Instructions;
1. In a bowl mix oats and chia seeds. Stir in the milk, maple syrup and coffee and combine well.
2. Transfer mixture into an airtight container and refrigerate overnight.
3. In the morning froth milk in a milk frother machine or heat up in a small pot over medium-high heat for 5 minutes and froth with hand frother.
4. Transfer overnight oats into two glasses. Top off with some extra coffee, maple syrup and milk foam.
Delicious !
Cristina for Peas and Peace
Orange Loaf
*Will make about 10 slices
INGREDIENTS
- 300g all purpose flour
- 2 tsp baking powder
- 185g sugar
- 125ml canola oil
- 200ml unsweetened almond milk
- 130ml freshly squeezed orange juice
- Zest of 2 small oranges
- 1 tsp vanilla extract
ICING
- 90g icing sugar
- 2 tbsp freshly squeezed orange juice
Extra zest for topping
INSTRUCTIONS
- Preheat oven to 350F.
- Grease a 9×5″ loaf tin.
- Sift flour and baking powder into a bowl. Add the sugar and mix with a wooden spoon.
- In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour into the loaf tin and place in the oven for 45 minutes. It should be starting to turn golden brown on the edges. Test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
- Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled.
- Top with some extra orange zest or oranges slices.
Enjoy !
Cristina for Peas and Peace
Peas & Peace TM 