Desserts, RECIPES

Baked Cinnamon & Sugar Coated Donuts

* 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

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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

Desserts, RECIPES

Oatmeal Cookies

*Makes 10 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

  1. Preheat oven to 350°F. Line a cookie sheet with parchement paper or a silicone mat. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, cinnamon and nutmeg .
  3. In a medium bowl, whisk together all of the wet ingredients: coconut oil, coconut sugar, maple syrup, flax egg and vanilla.
  4. Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
  5. Use a 2 inch cookie scoop or bigger (should you want a bigger size cookie) 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.
  6. 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 .
  7. 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

Desserts, RECIPES

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

Breakfast, RECIPES

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