Breakfast, Desserts, RECIPES

Blueberry Scones

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 !

Desserts, RECIPES

Crème Brûlée

*Makes 2

Ingredients:

13.5 oz/ 400 ml can of coconut cream
1 tbsp of arrowroot powder (If you dont have use cornstarch)
1/4 cup of granulated sugar
1/4 cup raw cashews
1 tsp of nutritional yeast
1 tsp of vanilla extract
A pinch of turmeric to give it a little colouring

+ 4 tbsp of granulated sugar for the topping

Instructions:

Combine the coconut cream, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer over medium heat, keep on stirring during this process (About 5 minutes). Remove from heat.


Add the cream mixture to a high speed blender. Add the nutritional yeast, vanilla, and turmeric. Blend until creamy and no lumps.


Pour the cream into four 4 inch ramekins (or 8 smaller ramequins). Let cool and place in the fridge to set overnight.


Before serving, sprinkle the top of each ramequin with 1 tablespoon granulated sugar (Make sure there are no lumps in the sugar) and make sure the entire surface of cream has sugar over it (Simply shake it sideways and it will even out). Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let cool and serve immediately or let cool, cover and refrigerate (Maximum 3 days).

Cristina for Peas & Peace 🙂

Desserts, RECIPES

Lemon-Almond Meal Bites

*Gluten Free

Makes 8 portions

For the Bites

  • 2 cups almond meal
  • dash salt
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • Zest of 1 lemon
  • 1/4 cup unsweetened almond milk
  • 2 tbsp agave 

For the glaze:

  • 1/2 cup powdered (Icing) sugar
  • 1 tsp of vanilla extract
  • 1 tbsp fresh lemon juice

Sprinkled with fine rock sugar (Optional)

Directions:

  1. Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
  2. In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
  3. Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate them. Bake for 11 minutes or until golden. Transfer to a wire rack and let cool completely.
  4. To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla extract. Slowly add in lemon juice mixing constantly, make sure to only add a small amount of juice at a time.until you have reached your desired consistency. Use a pastry brush to brush glaze over cooled bites, give them one coat, let dry, recoat, let dry and so on until you have no more glaze left. Serve immediately, or store in an airtight container for up to 1 week.

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

5 Ingredient Vegan Chocolate Mousse

You can make this mousse in 5 minutes, literaly ! just pull out your blender and voila you have yourself a treat in no time.

Ingredients (serves 2)

  • 2 large ripe avocados
  • 1/2 cup cocoa powder
  • 1/2 cup of almond milk
  • 3 tsp of agave
  • 2 tsp pure vanilla extract

Toppings of your choice 🙂

I used chocolate pearls, roasted hazelnuts & a macadamia nut, sprinkled with cocoa powder

Directions:

Purée in a blender the avocado until smooth.

Mix in together the cocoa powder and milk until well combined.

Stir in the agave, vanilla extract and blend well one last time.

Transfer the mousse to individual bowls or glasses and store in the fridge until ready to eat.

Delicious and healthy !

Cristina for Peas and Peace

Desserts, RECIPES

Cookie Sandwiches

Imperfect but oh so delicious !

*Makes 18 sandwiches

INGREDIENTS

COOKIES

  • ½ cup maple syrup
  • 1/3 cup of grapeseed oil
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • 1 ½ cup all purpose flour
  • 1/4 tsp salt
  • 1 cup of almond meal

FILLING

  • 150 g vegan dark (70 % cacao) chocolate
  • 1/3 cup + 2 tbsp of coconut milk (Can)
  • 3 tbsp maple syrup

METHOD

COOKIES

  1. In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
  2. Fold flour into the wet ingredients together with salt.
  3. Finally fold in almond meal until fully combined. The dough should be thick and sticky.
  4. Refrigerate the dough for 60 minutes.
  5. Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
  6. Flatten each ball with the bottom of a glass or a spatula.
  7. Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
  8. Place some of the ganache on half of the cookies and top with the other half of the cookies.

FILLING

  1. Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
  2. Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
  3. Let simmer without stirring, until all the chocolate has melted.
  4. Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
  5. When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !

Enjoy !

Cristina for PEAS & PEACE