Desserts, RECIPES

No Bake Strawberry Shortcake

Being not baked, you have the full flavour of the strawberries !!! Healthy dessert and gluten free !

*Makes 16 squares

Ingredients

Crust

  • ¾ cup of raw cashews (not soaked)
  • ¼ cup of almond flour
  • pitted dates
  • 2 tablespoons coconut oil
  • ¼ teaspoon salt

Filling

  • 2 cups of raw cashew (soaked overnight)
  • ½ cup of canned coconut milk
  • ¼ cup coconut oil, melted and cooled,
  • ⅓ cup pure maple syrup
  • 1 lemon
  • 1 tablespoon pure vanilla extract
  • 2 cups small strawberries, halved

Neutral oil to grease an 8 x 8 pan

Instructions

Line an 8×8” pan with parchment paper and grease well with neutral oil. Set aside.

For the crust, add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor and mix until it comes together. Press the dough evenly along the bottom of the prepared pan.

In a high-powered blender, combine all of the filling ingredients except for the strawberries and blend until the mixture is smooth and creamy.

Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter to even the filling. Press the strawberry halves into the filling.

Place in the freezer to firm up for 3 hours before cutting. Thaw at room temperature for 15 minutes before serving.

Store leftovers tightly wrapped in the freezer.

Cristina for Peas & Peace

Desserts, RECIPES

Lemon Cupcakes with Lemon Buttercream

Follow Peas & Peace

*Makes 12

INGREDIENTS

For batter

  • 1 1/2 cups of all purpose flour
  • 1/3 cup + 1 tbsp of granulated sugar
  • 2 tsp baking powder
  • 1/2 cup of soya milk
  • 1/3 cup of canola oil
  • Juice and zest of 1 lemon
  • 1/4 tsp of pure vanilla extract
  • A pinch of salt

For buttercream

  • 1 cup of vegan butter at room temperature
  • 2 cups of icing sugar
  • 1/2 tsp of lemon extract

INSTRUCTIONS

Preheat oven at 350 F and line your muffin tin

Batter:

In a bowl, whisk all batter ingredients until smooth

use a 4 1/2 inch scooper and divide batter into your muffin tin

Bake for 20 min or until toohtpick comes out clean

Let your cupcakes cool down completely before adding the buttercream

Buttercream:

Whisk butter with sugar until fluffy. Add lemon extract and whisk again. Pour the buttercream into a piping bag and place in fridge to set the butter, approximatively 15 minutes.

Decorate & add toppings of your choice, sprinkles, fruit, flowers !

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

Cinnamon Buns

*Makes 12 buns

Ingredients

For the dough:

  • 4 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vegan butter, cut into small cubes
  • 1 ¼ cup + (If needed) of unsweetened soya milk

For the cinnamon sugar filling:

  • ¼ cup vegan butter, melted
  • 1 cup brown sugar
  • 1 tablespoon cinnamon

For the icing: 

  • 1 cup powdered (Icing) sugar
  • 2 tablespoons vegan butter, melted
  • 1 teaspoon vanilla extract
  • 4 teaspoons of unsweetened soya milk


Instructions

  • Preheat your oven to 400F. Line with parchment paper a 9″x 12″ baking dish (Not a pan, you want the rolls to be placed and holding up side by side with no spacing). For the cinnamon buns to stay soft they need to expand into each other.

  • For the dough:
  • In a large bowl, mix together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork if you dont have a cutter, to cut the butter into the flour until you reach a grainy texture. Pour in the soya milk and combine to make a dough (Add a little milk at a time if you feel the texture is too dry).
  • On a flat surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a ball. Put the dough ball back into the bowl and let it rest for 15 minutes.
  • Roll the dough: Once the dough has rested, lightly flour a clean flat surface and roll the dough with a rolling pin until you get a 19″ x 14″ rectangle. 
  • Cinnamon sugar filling: Pour the melted vegan butter over the rolled out dough and use a pastry brush to spread the butter evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
  • Roll the cinnamon buns: Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut (In a sawed manner) 12 even rolls.
  • Bake: Place the cinnamon buns in the baking dish, swirl side up, and bake for 25 to 30 minutes until lightly golden. Remove from the oven and let cool completely.

  • For the icing: 
  • Whisk the icing sugar, vegan butter, vanilla extract, and soya milk together in a small bowl. Spread the icing evenly over the cinnamon buns.

Heavenly !

Cristina for Peas & Peace

Desserts, RECIPES

Crème Brûlée

*Makes 2

Ingredients:

13.5 oz/ 400 ml can of coconut cream
1 tbsp of arrowroot powder (If you dont have use cornstarch)
1/4 cup of granulated sugar
1/4 cup raw cashews
1 tsp of nutritional yeast
1 tsp of vanilla extract
A pinch of turmeric to give it a little colouring

+ 4 tbsp of granulated sugar for the topping

Instructions:

Combine the coconut cream, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer over medium heat, keep on stirring during this process (About 5 minutes). Remove from heat.


Add the cream mixture to a high speed blender. Add the nutritional yeast, vanilla, and turmeric. Blend until creamy and no lumps.


Pour the cream into four 4 inch ramekins (or 8 smaller ramequins). Let cool and place in the fridge to set overnight.


Before serving, sprinkle the top of each ramequin with 1 tablespoon granulated sugar (Make sure there are no lumps in the sugar) and make sure the entire surface of cream has sugar over it (Simply shake it sideways and it will even out). Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let cool and serve immediately or let cool, cover and refrigerate (Maximum 3 days).

Cristina for Peas & Peace 🙂

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