RECIPES

Maple Cupcakes with Maple Frosting !!!

  • Makes 6 cupcakes

Cupcake Ingredients

  • ½ cup of soya milk
  • ½ cup of maple syrup
  • ⅓ cup of sunflower oil
  • 1 tablespoon ground flax seeds
  • 1 teaspoon of vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1⅓ cups of spelt flour 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Instructions 

preheat oven to 350ºF

Line 6 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners

In a medium bowl, whisk together the milk, maple syrup, oil, flax seeds, vanilla, and vinegar until well combined

In a large bowl, sift together the flour, baking powder and baking soda

Pour the wet ingredients over the dry and whisk until combined; do not overmix

Using a large ice cream scoop, scoop the batter into the prepared muffin cups

Bake for 20 minutes, until a tester inserted in one of the center cupcakes comes out clean

Let the cupcakes cool completely before frosting

Frosting Ingredients

  • 8 onces of plant based butter at room temperature
  • 3/4 cup powdered sugar
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract

Instructions

Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until syrup and sugar are well combine

Increase speed to high and beat until mixture is light and whipped. Should the consistance be too liquid, then keep adding icing sugar until desired texture

You are ready to frost your cupcakes !!!

*If you happen to have extra frosting it keeps in the refrigerator for a few days or better yet you can freeze it and it is good for 6 months, mine doesn’t last that long 🙂

Enjoy !!!

Cristina for Peas and Peace

RECIPES

Raw Chocolate Chip Cookies

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

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

RECIPES

Stir Fry

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

RECIPES

Hummus

Hummus can be a spread, a dip or a topping when making a bowl. It requires few ingredients and is extremely simple and quick to make. Hummus is also high in protein and high in fiber.

This recipe makes 2 1/2 cups and keeps in the refrigerator for 5 days

Ingredients:

3/4 cup of dry chick peas (Soak overnight, healthier and better than canned)
1/2 cup freshly squeezed lemon juice
3 garlic cloves
4 tbsp tahini
Salt (Optional)

Put cooked chickpeas and other ingredients in a food processor or blender. Process to a smooth purée, adding some of the cooking liquid until you get that consistancy.

I then drizzled some olive oil, sprinkled with paprika and served with some crudités, pita wedges and crackers

Cristina for Peas & Peace

RECIPES

Caramel Cups

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