This recipe is simple to make, no baking required and bursts of lemon flavor !!!
INGREDIENTS
Base
🌱 2 cups roasted cashews 🌱 12 pitted dates
Filing
🌱 2 cups of raw cashews 🌱 1/4 cup maple syrup 🌱 1/4 cup coconut cream 🌱 2 lemons (peel + juice) *If you wish, keep some of the peel for topping/decoration (See photo)
INSTRUCTIONS
Line a loaf pan with parchment paper
Blend the 2 crust ingredients and press hard onto the mold
Blend well the creamy lemon filling and pour on top of the crust
Put in the freezer for a few hours
Before serving, remove from freezer and into the fridge
put cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup and then the nutmeg. Bring to boiling over medium heat, whisking constantly so that it doesn’t clump, approximately 3 minutes, until mixture has thickened. Stir in 1 teaspoon of the vanilla. Transfer to a glass or ceramic bowl to cool down.
While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture on the prepared baking sheet. Bake for 15 minutes or until oats are golden brown.
For cashew cream topping
drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla and add ¼ cup of room temperature water. Cover and blend until smooth and creamy. Place in an airtight container and chill.
To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits for at least 1 hour.
Just before serving, add the remaining oat mixture. Top each with 1 tablespoon cashew cream and extra cinnamon 🙂
*Makes 9 squares or more if you cut them into smaller bites
*No baking required & Gluten Free, make sure the oats you buy are gluten free
Ingredients
Crust
1 cup rolled oats
1 cup pecans
1/2 cup oat flour
1 tbsp ground cinnamon
20 dates, pitted
1/4 cup water
Salted Caramel
20 dates, pitted
1/4 cup water
1/2 tsp pure vanilla extract
1/4 tsp salt
Topping
1 cup crushed pecans
Instructions
Line a 8×8 square pan with parchment paper.
Prepare the crust:
1. Combine rolled oats, pecans, oat flour and cinnamon in a food processor. Process ingredients until a crumbled, flour-like mixture is formed. Add dates and water. Process again until a sticky, crumbled mixture is formed.
2. Transfer mixture to the pan and press it across the base in an even layer.
Prepare the salted caramel:
Combine dates, water, vanilla, and salt in a blender. Process until ultra smooth.
2. Spread the caramel over the crust in an even layer.
3. Toss crushed pecans on top and gently press them into the caramel.
Chill in the pan, in the freezer, for 30 minutes
Store the pecan squares in an airtight container and keep in the refrigerator
1 cup nuts (combination of sliced almonds and halved pecans pictured here), you can certainly use your favorites
3 tsp cinnamon
1 cup water
½ cup maple syrup
1 tbsp pure vanilla extract
*If you wish you can add in chocolate or coconut chips !
1. Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat whichever you have at home
2. Heat the water, maple syrup, and vanilla extract in a saucepan and let simmer for a couple of minutes.
3. In a large bowl mix the oats, nuts, and cinnamon.
4. Pour the heated wet ingredients evenly over the mixture. Mix well with a wooden spoon.
5. Spread the granola mixture evenly over the lined baking tray, but don’t overcrowd the oats.
6. Bake in the oven for 30 minutes, tossing every 10 minutes (Use a spatula), being careful not to burn the granola. Very important not to skip this step, so that your arts bake evenly.
7. Once the granola is done baking, remove it from the oven and let it cool down completely.
8. Once it’s fully cooled down, keep it in an airtight container for up to 2 weeks.
1. Add the apple cider vinegar to the soya milk and set aside
2. In a large bowl mix together the flour, baking powder and salt
3. Pour the melted butter into the milk before adding it to the flour mixture
4. Gently stir to combine and before fully combined add in the cheese, the chives, the parsley, onion powder and garlic powder. Mix until all these ingredients are well incorporated.
5. Scoop out the biscuits onto a large lined baking sheet using an ice cream scoop.
6. Bake at 450 for 20 minutes or until golden on top
Ooooh so delicious with breakfast or simply on their own
2 1/2 cups of all purpose flour 4 tbsp corn flour 1 tsp baking powder 1 tsp baking soda 3/4 cup of cane sugar 1/4 tsp nutmeg 2 tbsp ground flax mixed with 5 tbsp cold water 1 1/2 cups of soya milk 2 tsp pur vanilla extract 1 tbsp apple cider vinegar 1/2 cup vegetable oil + a little to grease your loaf pan 4 tbsp cocoa powder 5 tbsp hot water
METHOD
Preheat oven to 350 and grease a loaf pan with a little oil.
2. Add flour, corn flour, baking powder, soda, sugar and nutmeg to a large bowl and stir well.
3. In a small dish mix ground flax seed with water to form a gel.
4. Add the flax mixture, milk, vanilla, apple cider vinegar and vegetable oil to the dry ingredients bowl and stir without overmixing.
5. In a medium bowl, mix cocoa with the hot water. Pour in half of the batter and stir well.
6. Using a tablespoon, alternate spoons of batter into the loaf pan until all batter is used up. For extra swirls use a chop or brochette stick to swirl the top layer of the cake. Bake for 1 hour or until a toothpick comes out clean.
Allow to cool fully before slicing.
A go to in the afternoon or morning with a nice cup of coffee or tea 🙂
1 cup of raw cashews 1 cup of unsweetened shredded coconut (+ some to roll the energy balls in) 2 tbsp of pure maple syrup 1 tbsp of melted coconut oil 1 tsp of yellow goldenberry powder (Optional, it however gives them a nice colouring 🙂 ) Freshly squeezed juice (1 small lemon)
DIRECTIVES:
Put all ingredients in a food processor and blend until smooth
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).
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From a young age, I have been fascinated with the dance world, and the innovative ways in which it marries music, movement, and expression. I Took ballet classes in my teens, but life caught up with me, and I eventually resorted to simply spectating at performances here and there, nothing more. However, as time went on, I could no longer fight the urge to revisit it for myself. There was one small thing holding me back in my mind. If I were to go back, and start from the beginning, I would be placed in a class with young children, and would need to keep up with them, and the fear of old knee and other injuries flaring as well. Still, despite all of these apparent concerns, something compelled me to enroll myself.
This is a photo of me at my midterm recital, as you can attest, my fifth positon is not perfect and I need to work on and improve many movements and steps. Regardless, I made it! I attend two hour classes twice a week and can keep up with my much much younger class mates. My passion for the art of ballet inspired me to push my limits, stay fit, practice the sequences, and better myself with each and every class.
Somewhere, I am hoping that I could maybe also be an inspiration to a parent or grand parent, anyone really to follow their passion or dream. This goes to show that no matter how old you are, you can do anything you set your mind to, it’s never too late! If there’s something you’ve always wanted to do, find out the necessary steps, and work towards your goal.
In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
Stir in the cocoa powder and oat flour until a thick mixture forms.
Mix in the chocolate chips and cacao nibs.
With a medium size scooper (*Makes 12), form round shapes and place on a lined tray. Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set.
Peas & Peace TM 