Tag: Baked at home

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

CHOCOLATE CHIP BLONDIES

Cristina Carlos-Supino

*Makes 9 squares

BLONDIES

INGREDIENTS

1 large ripe banana

½ cup peanut butter

¼ cup maple syrup

2 tbsp coconut sugar

2 tsp pur vanilla extract

1 tsp apple cider vinegar

8 tbsp of oat milk

1 ¾ cup oat flour

1 tsp baking powder

½ tsp baking soda

¾ cup vegan chocolate chips or chopped chocolate

INSTRUCTIONS

Preheat the oven to 350 ° and line a 8×8-Inch baking pan with parchment paper.

Mash the banana with a fork and add to a bowl. Then add peanut butter, maple syrup, coconut sugar, vanilla extract, apple cider vinegar and oat milk and mix together.

Add oat flour, baking powder, baking soda and stir until just combined.

Fold in half of the chocolate chips, then transfer the batter into the prepared baking pan.

Spread the remaining chocolate chips over the top and bake the blondies for 20 minutes.

Yummmmmmmm

Cristina for Peas & Peace

Desserts, FOOD PHOTOGRAPHY, RECIPES

Oats, Almond & Banana Cookies

Cristina Carlos-Supino

*Makes 24 GF cookies, if using a smaller cookie scoop (See photo), 12 if you prefer a larger cookie

INGREDIENTS

¼ cup of sunflower oil
 ¾ cup of cane sugar
 ½ cup mashed banana , ripened and spotty (1 large banana)
 1 teaspoon of pur vanilla extract
1 1/2 cup of all purpose flour
½ cup of gluten free oats
1 teaspoon of cinnamon
½ teaspoon of baking soda
½ teaspoon of sea salt
1 cup of almonds, roughly chopped

INSTRUCTIONS

  • Preheat the oven to 350°F and line a large baking sheet with a silpat making mat
  • In a large bowl, combine oil and sugar by whisking together until it looks grainy
  • Add the mashed banana and vanilla and whisk until fully combined
  • Set aside
  • In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt until combined
  • Add the dry ingredients to the bowl of wet ingredients. Fold together with a spatula until incorporated
  • Add the almonds and fold together until they are evenly distributed 
  • Let dough rest for 15 minutes
  • Use cookie scoop and place on baking sheet evenly
  • Bake for 15 minutes
  • Let cool completely before transferring

STORAGE

  • Room Temperature: Keep them in a cool, dry place up to 4 days
  • Fridge: Store them in the refrigerator up to 7 days
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