Breakfast, Desserts, RECIPES

Applesauce & Cinnamon Loaf

All you need is one large bowl, a 9 x 5 bread or loaf pan and a spatula !. Should you not have any spelt flour in the kitchen, no worries simply use all purpose flour. This simple to make and delicious recipe is sweetened with maple syrup ! Super moist ! Perfect as a snack or for breakfast 🙂

  • 2 cups of spelt flour
  • 1/2 cup of coarse oats
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • pinch of salt
  • 1 1/2 cups of unsweetened applesauce
  • 1/2 cup of maple syrup
  • 1/3 cup of unsweetened soya milk
  • 1 teaspoon of vanilla

Preheat oven to 180°C / 350°F

Dry ingredients

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Mix to combine.

Wet ingredients

In the same mixing bowl, add applesauce, maple syrup, milk and vanilla and mix until just combined. There is no need to overmix the batter.

Pour the batter into the pan and place in the oven. Bake for 45 minutes. The loaf is done when it’s golden brown on the outside and slightly moist on the inside.

Let cool on a rack before slicing

Ready to serve !

Cristina for Peas & Peace

Desserts, RECIPES

Chocolate & Peanut Butter Hearts

*Makes 4 large or 12 small chocolates

INGREDIENTS

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened peanut butter 
  • 3 ounces of 70% chocolate, chopped
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon espresso coffee
  • 1/2 teaspoon of agave

INSTRUCTIONS

  1. Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine. 
  2. Add the chopped chocolate and continue whisking until completely melted and combined. 
  3. Remove from heat and add vanilla, coffee and agave, whisk to combine.
  4. Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddle and it worked perfectly.
  5. Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.

I decorated them with gold powder 🙂

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Macadamia & White Chocolate Chip Cookies

*Makes 16 cookies

1/2 cup of plant based butter
3/4 cup brown sugar
1/4 cup cane sugar
1 tsp pure vanilla extract
3 tbsp soya milk 
1 1/2 cup pastry flour
1/2 tsp baking soda
1/2 cup vegan white chocolate chips
1/3 cup of macadamia nuts

Heat the oven at 350

In a standing mixer, in a large bowl, cream together the butter and sugars.  mix in the vanilla and soya milk.  sift in the flour and soda and stir until well mixed. Add in the chocolate chips and the nuts and hand mix with a wooden spoon or spatula. Use a 1 1/2 scooper or a tablespoon and drop onto a parchment or silicone mat lined baking sheet, no need to flatten them, they’ll spread as they bake. Place in the oven and bake for 12 minutes.  Remove and let cool for 15 minutes.

Enjoy with your favorite tea or coffee

Cristina for Peas & Peace

Desserts, RECIPES

Peanut Butter & Chocolate Chip Mug Cakes

A treat ready in 5 minutes !

  • Makes 6 portions

INGREDIENTS

  • 1/2 cup of almond flour
  • 1/2 cup of oat flour
  • 1 tbsp of baking powder

  • 4 tbsp of creamy peanut butter
  • 4 tbsp of agave syrup
  • 3/4 cup of almond milk
  • 2 tsp of vanilla extract

  • 1/4 cup of dark chocolate chips

Neutral oil or oil spray, to grease mugs or ramekins

INSTRUCTIONS

. Place all dry ingredients in a bowl except for chocolate chips and combine with a fork. In a second bowl, whisk all wet ingredients. Combine wet to dry and stir with a wooden spoon.

. Grease the mugs or 3 inch ramekins and pour the batter in each at no more than 3/4 full, so that they don’t overflow. Then shake each ramekin so that the batter is nice and even and sprinkle the chocolate chips in equal portions into every ramekin or mug.

. Place in the microwave and cook for 4 minutes at high

Enjoy !

Cristina for Peas & Peace

RECIPES, Soups

Mushroom & Miso Soup

  • Makes 6 portions

Mushrooms are healthy because of the significant amount of dietary fiber, vitamins and minerals they contain.

Ingredients

  • 2 pounds mushrooms roughly chopped
  • 6  garlic cloves, finely chopped
  • 1/2 tsp dried thyme
  • 5 cups of vegetable broth
  • 2 tbsp of white miso paste
  • 6 tbsp of fresh lemon juice (1 medium lemon)
  • 2 cup of unsweetened soya milk 
  • pepper to taste

*Green onions, pine nuts, fried onion are a few ideas for topping and optional

Instructions

  • In a large pot, add the mushrooms, garlic, thyme and a splash of water to prevent sticking. SautĂ© until the mushrooms are reduced, around 5 minutes.
  • Add the broth, miso paste and lemon juice and bring to a low boil, cook for 5 minutes. Turn off the heat, add the milk, and then use an immersion blender or a blender to purĂ©e your soup (I left some bits of mushrooms not entirely blended, as I like the feel of little chunks when I am eating the soup). Taste and add pepper if you wish. I then served it with crusty bread.

Enjoy !

Cristina for Peas & Peace