Tag: food

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

Desserts, FOOD PHOTOGRAPHY

Vegan Chocolate Orange Cookies Recipe | Easy and Delicious

Cristina Carlos-Supino

*Makes 12 cookies

INGREDIENTS 

  • 70 g of softened butter
  • 50 g of cane sugar
  • 60 g of brown sugar
  • 2 tbsp of unsweetened almond milk at room temperature
  • 4 drops of pure orange oil extract
  • 25 g of unsweetened cocoa powder
  • 1 tbsp of corn starch
  • ¼ tsp of baking soda
  • 120 g of all-purpose flour

  • 60 g dark chocolate chopped for the drizzling
  • Dried orange zest for decoration and extra flavoring

INSTRUCTIONS

  • Preheat the oven to 350F and line a baking tray with a silpat mat or parchment paper.
  • To a mixing bowl, add butter, cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 4 drops of orange oil and mix until well combined. Then add cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with the hand mixer until just combined. Don’t overmix the batter.
  • Divide the dough into 12 small balls using a 2 inch scooper and drop them on the baking tray, no need to flatten them.
  • Bake for 10 minutes.
  • Take the cookies out of the oven and let them sit on the tray for 3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.

  • For the chocolate drizzle, place the chopped dark chocolate in a bain marie or in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the chocolate off the stove.
  • Drizzle each cookie with dark chocolate and sprinkle with the dried orange zest.
  • Let the chocolate harden completely.

 Storage:

Store the cookies in an airtight container. The cookies will keep their taste and texture for 5 days.

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

LEMON LOAF

Cristina Carlos-Supino

Ingredients

1/2 cup of soya milk
2 tbsp freshly squeezed lemon juice
1 cup cane sugar
2 tablespoons freshly grated lemon zest
 ½ of a vanilla pod (seeds scraped out)
⅓ cup butter (melted and cooled to room temperature)
¼ cup olive oil
140 g plain soya yogurt
2 cups all purpose
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

For the icing

1 ¼ cups powdered sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon plain soya yogurt

Instructions

  • Preheat your oven to (350°F). Lightly grease an 8″ loaf pan and place a sheet of parchment paper into it to help lift out the cake once baked.
  • Add the soya milk and lemon juice to a small bowl, stir and allow to sit for 10 minutes.
  • Add the sugar, lemon zest, and scraped-out seeds from the vanilla pod to a large mixing bowl. Combine well.
  • Add the melted butter and whisk to combine well. Add in the olive oil and yogurt and whisk for a minute until everything is combined. Then add the soya/lemon juice mixter and whisk again.
  • Add the sifted flour, baking powder, baking soda, and salt to the bowl with the wet ingredients and fold with a spatula until just combined and there aren’t any visible pockets of flour.
  • Transfer the batter to the loaf pan. Bake for 45 minutes. Check if the cake is ready by inserting a toothpick or cake tester into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
  • While batter is baking, prepare the glaze by adding the powdered sugar, lemon juice, and yogurt to a bowl and whisk until smooth.
  • Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, and smooth it over the sides so that it covers the entire surface. Allow the icing to set for about an hour.

Enjoy !!!

Cristina for Peas & Peace

FOOD PHOTOGRAPHY, Mains, RECIPES

Chickpea Based Tuna….. Salad Sandwich

Cristina Carlos-Supino

*Makes enough spread for 4 sandwiches

INGREDIENTS

  • 2 cups of cooked chick peas
  • 1/2 small red onion roughly chopped
  • 2 small dill pickles roughly chopped
  • 1/3 cup of mayonnaise
  • 1 1/2 tbsp lemon juice
  • 2 tsp of Dijon mustard
  • 1 nori sheet crumbled into small pieces
  • 1 tsp capers
  • 1/2 tsp dried dill
  • Salt and pepper to taste
  • Bread slices of your choice
  • Tomato slices & Romaine lettuce

INSTRUCTIONS

  1. Add all ingredients to a food processor.

2. Pulse the mixture about 15 times until it’s well incorporated but still has plenty of texture.

3. Before you build your sandwich, let the mixture sit for 15 minutes so that it takes in the nori flavour, this is the secret ingredient that gives it the tuna flavour 🙂

As simple as that !!!

Enjoy

Cristina for Peas and Peace