Tag: vegan breakfast

Breakfast, Desserts, RECIPES

Blueberry Scones

Cristina Carlos-Supino

Ingredients 

2 cups of all purpose flour
1 tablespoon of baking powder
1 tablespoon of ground flax seeds
1/2 cup of granulated sugar
8 tablespoons of cold vegan butter
3/4 cup of unsweetened almond milk
1 teaspoon of pure vanilla extract
1 cup of frozen blueberries

For the glazing

1 cup of icing sugar
2 tablespoons of unsweetened almond milk
1/2 teaspoon of pure vanilla extract

Instructions for the scones

Preheat the oven to 400 degrees F and line a large baking sheet with a silicone mat.

In a large bowl, mixtogether the flour, baking powder, ground flaxseeds and sugar.

Add the cold vegan butter, and use a pastry cutter or fork to blend the butter into the dry ingredients until it ressembles coarse crumbs.

Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries. 

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands into a 1 inch thick circle.

Using a pizza dough cutter or large well sharpened knife, cut it into 8 pièces, like you would a pizza.

Place the scones side by side onto the baking sheet and bake for 20 minutes or until lightly golden brown on top.

For the glazing

Combine the icing sugar, milk and vanilla in a small bowl and whisk until smooth.

Let the scones cool for 30 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.

Oh so delicious !

Breakfast, RECIPES

Oatmeal Breakfast

Cristina Carlos-Supino

A perfect balanced breakfast, a bowl full of nutrients to get your day started !

*Makes 2 portions

Ingredients

1 cup of oats
2 cups of unsweetened oat milk
1/2 tsp of cinnamon
Assortment of berries- in the photo raspberries, blueberries and blackberries
1 tbsp of maple syrup for each bowl or more if you prefer

Directives

Pour oat milk into a pan add the oats and the cinnamon (The cinnamon gives it a nice underlying flavour) cook for about 5 minutes, always stirring, or until the oats have absorbed the entire milk. You will have a beautiful creamy texture. Divide into 2 bowls and top with the berries. Lastly drizzle each bowl with maple syrup.

That simple, now enjoy !

Cristina for Peas & Peace

Breakfast, RECIPES

Almond Butter Overnight Oats

Cristina Carlos-Supino

Servings: 4

Ingredients


1 cup of almond milk
1/2 cup unsweetened almond butter
1 tablespoon pure maple syrup
2 teaspoons of vanilla bean paste
2 cup of oats



Instructions


1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats.
3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.

Enjoy cold the next morning 🙂 !

Cristina for Peas and Peace

Breakfast, RECIPES

4 Ingredient Waffle recipe !

Cristina Carlos-Supino
  • Makes 8 waffles
  •  2 & 1/4 Cups of all purpose flour
  • 1 Tablespoon of Baking Powder
  • 1/4 Cup Vegan Butter 
  • 1 & 2/3 Cups of Unsweetened Almond Milk

Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal.  Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up

I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !

If any leftover, simply pop them in the toaster !

Enjoy !

Cristina for Peas & Peace

Breakfast, RECIPES

Soaked overnight Espresso flavoured Oats

Cristina Carlos-Supino

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