Desserts, RECIPES

Chocolate Orange Soufflé

Serves 4

Ingredients


2 cups of oat flour 
300ml soya milk 
3 tbsp ground flax  
3 tbsp cocoa powder 
1 1/2 tsp baking powder 
3 mashed bananas
3 tsp orange zest
3 tbsp orange juice ⠀

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Mix all the ingredients together. I used 3 inch ramequins. Bake at 360F for about 20 minutes. Let cool down and enjoy

*I inserted a chocolate square on top, entirely up to you or you may just sprinkle the top with powdered sugar, orange zest is pretty as well, whatever inspires you !

Enjoy !

Breakfast, RECIPES

Soaked overnight Espresso flavoured Oats

Ingredients for bottom layer;

1 cup old fashioned rolled oats (you may use gluten free if you have an intolerance)

1 1/2 tbsp chia seeds

2/3 cup of unsweetened cashew milk

1 tbsp of maple syrup

1/3 cup cooled down espresso

Ingredients for top layer;

1/3 cup of unsweetened cashew milk

2 shots of espresso (1 each glass)

Maple syrup to taste (I added 1 tsp each glass)

Instructions;

1. In a bowl mix oats and chia seeds. Stir in the milk, maple syrup and coffee and combine well.

2. Transfer mixture into an airtight container and refrigerate overnight. 

3. In the morning froth milk in a milk frother machine or heat up in a small pot over medium-high heat for 5 minutes and froth with hand frother.

4. Transfer overnight oats into two glasses. Top off with some extra coffee, maple syrup and milk foam.

Delicious !

Cristina for Peas and Peace

RECIPES, Soups

Leek & Potato Soup

Ingredients

  •  4 medium-sized chopped leeks
  •  2 lbs potatoes, peeled and diced
  •  4 1/2 cups vegetable broth
  •  1 small yellow onion, diced 
  •  2 tablespoons olive oil
  •  3 garlic cloves, minced
  •  salt & black pepper
  •  chives, chopped *optional

Instructions

  1. In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes. 
  2. Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
  3. Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
  4. Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy

Tip

Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature

Serve with warm crusty bread !!!

Cristina for Peas and Peace

Desserts, RECIPES

No Bake Carrot & Coconut Energy Balls


Loaded with natural sugar, healthy fats and fiber to satisfy your cravings

Makes 12 balls


* 1 medium gratted carrot
* 1/2 cup (125ml) rolled oats
* 1/2 cup (125ml) almonds
* 1/4 cup (60ml) hazelnuts
* 1 tbsp chia seeds
* 1/4 cup (60ml) almond milk
* 1/6 cup (40ml) pitted dates
* 1 tbsp coconut oil (not melted)
* 1/2 tbsp ground cinnamon
* 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)

Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.

Keep refrigerated for 1 hour.

Stores in the fridge up to 1 week. 

Enjoy !

Peas & Peace

Desserts, RECIPES

Tiramisu Verrines

*Makes 4-6 portions

Crust
2 cups of pecans
12 dates
1/2 tsp espresso coffee
2 tsp vanilla

Filling
1¾ cup raw cashews (not soaked)
1/4 tsp espresso coffee
1 cup soy milk
⅓ cup maple syrup
⅓ cup melted coconut oil
1 tsp vanilla
cacao powder for dusting

For the crust, add pecans to a processor and process until ground. Add the rest of the crust ingredients and process again.

For the filling, combine all of the ingredients in a high speed blender and blend until smooth.

Divide the base between small verrines, cups or jars and press with the back of a spoon to cover the bottom.
Add the filling on top of the crust. dust with cacao powder.

Refrigerate for 6 hours or overnight to set.