Breakfast, RECIPES

Homemade Oil Free Granola, Sweetened with Maple Syrup

INGREDIENTS

4 cups old fashioned oats

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. 



Delicious on smoothies or added to yogourts 🙂

Cristina for Peas & Peace

Desserts, MISC

HomeMade Chocolates *Only 5 ingredients

Great gift for the holidays !!!

Always the same recipe but with a holiday touch !!! 🙂

Ingredients

  • 1 cup chopped cocoa butter
  • 5 tbsp maple syrup
  • 1/2 cup unsweetened cocoa powder 
  • 1 tsp vanilla extract 
  • 1 pinch sea salt 

Instructions

  • Add water to a large saucepan and bring to a boil. Then set a medium glass or metal mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler/bain marie”).
  • To the mixing bowl, add cocoa butter and let melt.
  • Once melted, add the maple syrup and use a whisk to mix until fluid and thoroughly combined. Remove bowl from top of the saucepan and set aside. 
  • Add cocoa powder, vanilla, and sea salt to the bowl, and whisk to combine until there are no clumps.
  • Pour chocolate into 14 mini (I used mini quiche molds) but you may also use chocolate molds or other. Top the chocolates with any topping of your choice, get creative ! 
  • Transfer chocolate to the freezer to set for 10 minutes. Enjoy !
  • Store leftovers in a sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Made with Love

Peas & Peace

Desserts, RECIPES

Lemon Custard Tarts

  • Makes 8 mini tarts
  • You will need 4 inch tins with the removable bottom

Ingredients

Tart Shell

  • 2 cups of almond flour
  • 4 tbsp of coconut oil (Melted)
  • 4 tbsp good grade maple syrup
  • pinch of salt

a little neutral oil (any vegetable oil) to brush tins

Lemon Curd Filling

  • 1 cup lemon juice (Approx 5 Lemons)
  • 1 can (400 ml) of full fat coconut milk at room temperature
  • ¼ cup maple syrup
  • 2 tbsp cornstarch
  • 1 tsp agar agar powder 
  • pinch of ground turmeric for colouring

Instructions

  • Brush 8 x 4 inch tins with the vegetable oil.
  • Preheat oven to 350 degrees.

For the Tart Shells

  • Put all crust ingredients into a blender, and blend until sticky. Press the mixture in equal portions into each mini tart tin. Bake for 15 minutes. Set on a wire rack to cool. 

For the Filling

  • Pour the coconut milk into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until completely dissolved. 
  • Add in maple syrup and lemon juice and simmer gently for approx 1 minute.
  • Pour mixture into cooled tart shells and refrigerate for 4 hours to set. I sprinkled the tartlets with lavender, but you can certainly decorate them with your favorite topping. Coconut shavings is an idea or blueberries 🙂

If you have leftover lemon custard it can be frozen for up to 1 year without quality changes. To thaw simply transfer to the fridge. After thawing, keep in the fridge no longer than 4 weeks. When you’ll use it, simply rewarm at low heat and whisk until dissolved.

Enjoy these delicious mini tarts

Cristina for Peas & Peace

Dressings, RECIPES

Asian Dressing

Quick and easy, made with ingredients you likely already have in the fridge

*Makes 2 cups

Dressing can be stored in the refrigerator for 5 days

Ingredients

  • 6 Tablespoons of soya sauce
  • 6 Tablespoons of maple syrup
  • 6 Tablespoons of rice vinegar
  • 6 large garlic cloves
  • 2 tbsp of ginger
  • 2 tbsp of tahini
  • Juice of lime juice
  • 2 tbsps of white miso

Blend all ingredients in your blender for 1 minute

Add to your salads or bowls !

Cristina for Peas and Peace

Desserts, RECIPES

Homemade Chocolates

These are great as a gift or simply as a treat for yourself or your family

Ingredients

  • 1 cup chopped cocoa butter
  • 5 tbsp maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract 
  • 1 pinch sea salt 
  • Rose petals & corse sea salt for topping

Instructions

  • Add water to a large saucepan and bring to a boil. Then set a medium glass or metal mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler/bain Marie”).
  • To the mixing bowl, add cocoa butter and let melt.
  • Once melted, add the maple syrup and use a whisk to mix until fluid and thoroughly combined. Remove bowl from top of the saucepan and set aside.
  • Add cocoa powder, vanilla, and sea salt to the bowl, and whisk to combine until there are no clumps.
  • Pour chocolate into 14 mini (I used mini quiche molds) but you may also use chocolate molds or other. Top the chocolates with rose petals and corse sea salt or any topping of your choice, get creative !
  • Transfer chocolate to the freezer to set for 10 minutes. Enjoy !
  • Store leftovers in a sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Made with Love

Peas and Peace