Tag: Gluten Free

Breakfast, Desserts, RECIPES

Brownies

Cristina Carlos-Supino
  • Makes 9 brownies

INGREDIENTS

  • 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp lukewarm water: Add flaxseed and water to a dish and stir. let rest for 5 minutes to thicken
  • 3/4 cup of brown sugar
  • 1/2 cup of neutral oil
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 3/4 cup cocoa powder
  • 1 cup of almond flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • ¼ cup of vegan chocolate chips
  • Coarse sea salt and melted 70 % chocolate (I used Callebaut) for topping

INSTRUCTIONS

  • Preheat oven to 325°
  • In your stand mixer bowl, add the vegan eggs, sugar and oil and mix until well combined (Make sure there a no sugar lumps) and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
  • Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined.
  • Stir in the chocolate chips. Pour into a parchment lined 8×8 square pan and shake to even out the mix.
  • Bake for 30 minutes.
  • Remove from the oven and allow to cool completely in the pan on a wire rack.
  • For the topping, melt some chocolate in a Bain Marie, spread on top and sprinkle some coarse sea salt and chocolate chips.

Beyond decadent & delicious !

Cristina for PEAS & PEACE

Breakfast, Desserts, RECIPES

BLUEBERRY OAT SQUARES

Cristina Carlos-Supino
  • Makes 9 squares

INGREDIENTS

For the filling

  • 16 oz of blueberries
  • 1/4 cup of agave
  • freshly squeezed lemon juice (1 lemon)
  • 1/8 cup of water
  • 1/2 teaspoon of pur vanilla extract
  • 2 tablespoons of arrowroot  powder + 2 tablespoons of cold water (mixed together)

For the crust

  • 1 1/2 cups of rolled oats (not instant)
  • 1 12 cups of oat flour
  • 1/2 teaspoon of cinnamon
  • 1 1/2 teaspoons of baking powder
  • 1/3 cup unsweetened of apple sauce
  • 1/3 cup of agave
  • 1 teaspoon of pur vanilla extract
  • 2 tablespoons of coconut oil (melted)

INSTRUCTIONS

  1. Preheat your oven to 375 degrees.
  2.  Oil a 8×8 inch baking pan and set aside.
  3. In a small sauce pan, bring the blueberries, agave, lemon juice, and water to a boil over medium high heat.  Once boiling, stir in the vanilla and the arrowroot mixture.  
  4. Remove from heat and allow to cool.  
  5.  Combine the oats, the oat flour, cinnamon, baking powder in a bowl and mix well.
  6. Add the applesauce, agave, and vanilla and mix until well combined.  
  7. Add the coconut oil into the mixture and combine well.  
  8. Press the mixture evenly with the back of a spatula into the bottom of your pan.
  9. Pour the blueberry mixture on top of the crust layer.  
  10. Bake for 30 minutes.  
  11. Allow to cool before cutting into squares.
  12. Keeps in the refrigerator for 1 week.

You might want to add a scoop of vanilla ice cream on top……… 🙂 just saying 🙂

Enjoy !!!

P.S. Arrowroot is used as a thickener, it has more fiber than corn flour and considered gluten free

Cristina for Peas & Peace

Desserts, RECIPES

Soft & Chewy Peanut Butter Cookies *Gluten free

Cristina Carlos-Supino

  • Makes 9 cookies, only 6 ingredients and done in 15 minutes !

Ingredients:

270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained)
2 tbsp of vanilla
1/4 cup of agave
3/4 cup of creamy peanut butter
1 tsp of baking powder
Pinch of salt

9 roasted peanut halves (optional)

Preheat oven at 350

Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).

Bake for 10 minutes.

Let cool and enjoy !!!

*Can keep in the fridge up to 5 days

Cristina for Peas & Peace

Breakfast, RECIPES

Almond Butter Overnight Oats

Cristina Carlos-Supino

Servings: 4

Ingredients


1 cup of almond milk
1/2 cup unsweetened almond butter
1 tablespoon pure maple syrup
2 teaspoons of vanilla bean paste
2 cup of oats



Instructions


1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats.
3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.

Enjoy cold the next morning 🙂 !

Cristina for Peas and Peace

Desserts, RECIPES

Lemon-Almond Meal Bites

Cristina Carlos-Supino

*Gluten Free

Makes 8 portions

For the Bites

  • 2 cups almond meal
  • dash salt
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • Zest of 1 lemon
  • 1/4 cup unsweetened almond milk
  • 2 tbsp agave 

For the glaze:

  • 1/2 cup powdered (Icing) sugar
  • 1 tsp of vanilla extract
  • 1 tbsp fresh lemon juice

Sprinkled with fine rock sugar (Optional)

Directions:

  1. Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
  2. In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
  3. Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate them. Bake for 11 minutes or until golden. Transfer to a wire rack and let cool completely.
  4. To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla extract. Slowly add in lemon juice mixing constantly, make sure to only add a small amount of juice at a time.until you have reached your desired consistency. Use a pastry brush to brush glaze over cooled bites, give them one coat, let dry, recoat, let dry and so on until you have no more glaze left. Serve immediately, or store in an airtight container for up to 1 week.

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

Raw Chocolate Chip Cookies

Cristina Carlos-Supino

Perfect when hosting or perfect as a gift when invited to someone’s home !

*Makes 12 cookies

1 cup oat flour (or gluten free oat flour)

1 cup ground cashews (grind cashews by pulsing them in a high speed blender until fine)

4  tbsp coconut oil (melted)

1 tsp  vanilla extract

1 tsp pink Himalayan salt

1/2 cup maple syrup

3 tbsp of chocolate chips + 12 for topping

1. In a large mixing bowl mix together oat flour and ground cashews 

2. Next add coconut oil + vanilla extract + Himalayan salt + maple syrup.

3. Combine these into a dough and add chocolate chips.

4. Mix and form into 12 equal size balls (I used a 1 1/2 inch scooper), then flatten and shape into cookies.

5. Set a chocolate chip on each cookie.

6.  Put them on a tray or plate and into the refrigerator to set for at least two hours.

6. Keeps in the fridge  max 7 days or freeze 

Enjoy !!!

Cristina for Peas and Peace

Mains, RECIPES

Stir Fry

Cristina Carlos-Supino

Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !

Sautée all of the following ingredients; Sunflower oil, garlic, sambal oelek for kick (found in all grocery stores), snow peas, yellow bell peppers, carrots, shitake mushrooms. At the very end add tamari sauce and mix well. Top with shallots and raw sesame seeds.

You can certainly change it up and add your favorite vegetables. You may also add, cashews or peanuts, even tofu !

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

Matcha Treats !

Cristina Carlos-Supino

Ingredients:

1 cup coconut cream
1/2 cup of tahini
3 tbsp of maple syrup
1/3 cup of melted coconut oil
3 tsp of matcha (Buy the culinary matcha for beverages and baking)

Blend the above 5 ingredients until creamy

Pour into a lined loaf tin and place in the freezer to set for 4 hours.

Topping: 100 gr of 56 % baking chocolate

Remove the matcha blend from freezer and pour the melted chocolate over entire surface. Let it set in the fridge for another hour.

Cut into little squares or rectangles and enjoy !!!

Cristina for Peas & Peace


Desserts, RECIPES

Caramel Cups

Cristina Carlos-Supino

Makes 12 mini cups


CARAMEL:
1/2 cup pitted dates
1/2 cup coconut milk
1/2 tsp vanilla extract

Soak dates until soften.
In a blender, mix the dates with other ingredients until the texture is creamy and completely smooth. Transfer to a bowl and cover. Refrigerate while preparing the chocolate cups.

CUPS
200g extra dark chocolate (70% cocoa)

Melt the chocolate into a double boiler until smooth. Set aside and allow to cool until lukewarm. The chocolate texture should be creamy and not liquid anymore. Line a mini muffin tray with mini muffin paper cases. Spoon 1 tablespoons of chocolate into each case and, using a small brush, brush the chocolate up the cases. Freeze for 10 minutes. Fill each cup with the caramel and top with the remaining chocolate. Refrigerate for 60 minutes. Remove the paper cases to serve. If you wish, you can sprinkle with chocolate nuggets, sea salt, rose petals.

Sublime !!!

Cristina for Peas & Peace

Mains, RECIPES

Végé Burger

Cristina Carlos-Supino
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I tried so many different végé burger recipes and the problem with most, they did not maintain its shape. I have tested this recipe twice now, flavour is amazing as it has a subtle smoky flavour and yes ! the paddy remains a paddy until you bite into it. Makes eight burgers. *A note,  I like soaking my chick peas overnight, I dont use canned goods if I can help it, healthier this way and cook them day after.

For buns and toppings, go for your favorites, I love tomatoes, red onion, mustard and a kick, but you can certainly change it up and add lettuce, avocado, pickles, ketchup

*If you cant attempt this recipe for the moment, create a file named plant based recipes and save it for later !

Ingredients:

1 cup of walnuts
1 cup of cooked  chick peas
1 tbsp soya sauce
2 tbsp tomate paste
2 tbsp Vegan mayonnaise *found in all grocery stores
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp liquid smoke *found in all grocery stores
1 cup of cooked couscous
1/2 cup vital wheat gluten *found in most grocery stores, I use the Bob’s Red Mill brand * if you have a gluten intolerance, you can replace it with (I suggest millet flour or oatmeal flour) but you can certainly use your favorite
2 tbsp olive oil for frying

Use a food processor to grind the walnuts, then transfer to a large bowl. Add the chickpeas, soya sauce and tomate paste  to the food processor. Process until well mixed. Transfer to bowl with the walnuts. Add to the bowl, mayonnaise mustard, garlic & onion powder, pepper, salt, smoked paprika, liquid smoke, couscous and wheat gluten (or your choice of a gluten free flour) and mix well. Use your hands to form 8 patties. Add the oil to a frying pan, add the burgers and fry each side for 5 minutes on medium high heat.

Rest on buns with your favorite toppings and serve with chips or a side salad

Enjoy !!!

Cristina for Peas & Peace

Desserts, RECIPES

No Baking Required Date Squares

Cristina Carlos-Supino
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Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar

CRUST

1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil

DATE FILLING

25 pitted dates roughly chopped
1/2 cup of water

Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper,  trace with a pencil all around and then cut with scissors 🙂

In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.

For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.

Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !

Cristina for Peas and Peace

TRAVELS

Petit Lapin

Cristina Carlos-Supino

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Petit Lapin (patisseriepetitlapin.com) is a Vegan, gluten and allergie free bakery in Montreal, they have 2 locations. You must stop by. I had the Vanilla with Macha frosting cupcake and my hobby had the Chocolate cupcake, Divine !

Desserts, RECIPES

Chocolate & Caramel Pie

Cristina Carlos-Supino
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Ingredients

Crust

  • 1/2 cup  + 2 Tbsp dry roasted almonds
  • 2 Tbsp hemp seeds
  • 2 Tbsp  flax seed meal 
  • 1 Tbsp cocoa powder
  • 3/4 cup roasted coconut flakes
  • 8 soft dates
  • 1.5 tsp vanilla extract
  • 2 Tbsp  maple syrup
  • 1 Tbsp almond milk

Caramel Layer

  • 1 cup soft medjool dates – soaked in hot water for 15 minutes
  • 2 Tbsp almond butter 
  • 2 Tbsp coconut oil
  • 1/2 cup  almond milk 

Chocolate layer

  • 1/2 cup  full fat coconut milk
  • 2/3 cup vegan dark chocolate chips
  • 2 Tbsp  almond butter
  • 2 Tbsp  coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup maple syrup

    • Soak the dates for the caramel layer in hot water for 15 minutes while you make the crust.

    Crust

          Process the almonds in a food processor until coarse meal. Add seeds, cocoa, dates, 1/4 cup coconut flakes and pulse until the dates are well incorporated . Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk if needed. Press the dough into a parchement paper lined 9 inch pie pan.

    Caramel Layer

    Drain the soaked dates. Purée all the ingredients with the soaked dates until you get  a smooth purée texture Spread evenly on top of the crust.

     

    Chocolate Layer

Heat the coconut milk until it starts to bubble and transfer to a bowl. Add the              chocolate chips and whisk until melted. Whisk in the rest of the ingredients. Pour on top of  the caramel and spread evenly.

Freeze for at least 4 hours, then slice and enjoy !
 

 

Cristina for Peas and Peace

MISC

Expo manger santé et vivre vert 2019

Cristina Carlos-Supino

My visit to the Health Expo was most enjoyable. Am always looking to discover new products. Here are my 4 favorites exhibitors  for this year !

Gourmet Sauvage ! www.gourmetsauvage.ca

A tribute to the Canadian wilderness

*Drawing inspiration from a rich and ancient Native American tradition, Gourmet Sauvage presents a unique selection of gourmet specialties featuring the best vegetables and wild fruit of Canada. Carefully picked by community groups and indigenous people across the country and processed entirely by hand*.

I purchased 3 different varieties of Pasta, their latest addition. Bolete mushrooms, Lobter mushrooms & Balsam Fir. Cant wait to try them out !

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Varech Phare Est ! varechphareest.com

Hand picked seaweed in Gaspésie by its owner Stéphane Albert. you will notice on the image that he distributes in various venues. Love seaweed, purchased his Wakame from the Atlantic and a Gomasio mixed with various types of seaweed that I can not wait to add to my salads and other dishes,

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Kémia ! Kémia.ca

*Kémia offers original condiments, marinades and vegetable spreads, as well as grilled vegetables. Their creations come from the Tunisian culinary tradition, perfect blend between the Mediterranean, North African and Middle Eastern cuisines. Kémia is the Tunisian word that describes an assortment of finger foods traditionally served before a meal.*

I often like to add kick to my meal so I purchased their Harissa, sample tasted it and WOW !

They distribute in Quebec and Ontario as well

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Boulangerie Citron Confit ! citronconfit.ca

Artisanal, Vegan, gluten-free Bread & pastries. They deliver at no cost across Quebec if order is over $ 100.00

Tasted their Bread simply delicious !

If you come across these products while at your preferred grocer, do give them a try, they wont disappoint

Cristina For Peas & Peace

Desserts, RECIPES

No Bake Apple & Caramel Tartlets

Cristina Carlos-Supino
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Mmmmmmm !  great  if you are hosting, your guests will be raving about them for a long time, guaranteed ! or treat yourself ! great as an afternoon snack

Crust:

3/4  cup of raw almonds
3/4 cup of grated coconut
1/ cup pitted dates
3 tsp of water

Put almonds and coconut in a food processor and pulse until fine, add dates and pulse again. Add water 1 tsp at the time. The mixture should be humid but hold while pressed. Makes 4 tartlets, divide crust ingredients in a muffin tray/pan

Filling:

1 cup of apple (diced)
3 tbsp of coconut butter (melted)
3 tbsp of coconut oil (melted)
1 tbsp of Maple syrup
1/2 tsp of freshly squeezed lemon juice

Mix all ingredients until smooth & creamy and pour onto the crusts . Place pan in the bridge for 6 Hours.

Garnish:

1 1/2 tbsp maple syrup
2 tbsp almond butter
1 tbsp coconut oil (melted)
1/2 apple peeled and diced

Whisk Maple syrup, almond butter et coconut oil until extremely smooth. Incorporate diced apples with a spoon.

Enjoy !!!

Cristina for Peas and Peace