Tag: Vegan Recipe

Desserts, RECIPES

Chocolate & Peanut Butter Hearts

Cristina Carlos-Supino
*Makes 4 large or 12 small chocolates

INGREDIENTS

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened peanut butter 
  • 3 ounces of 70% chocolate, chopped
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon espresso coffee
  • 1/2 teaspoon of agave

INSTRUCTIONS

  1. Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine. 
  2. Add the chopped chocolate and continue whisking until completely melted and combined. 
  3. Remove from heat and add vanilla, coffee and agave, whisk to combine.
  4. Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddle and it worked perfectly.
  5. Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.

I decorated them with gold powder 🙂

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Macadamia & White Chocolate Chip Cookies

Cristina Carlos-Supino

*Makes 16 cookies

1/2 cup of plant based butter
3/4 cup brown sugar
1/4 cup cane sugar
1 tsp pure vanilla extract
3 tbsp soya milk 
1 1/2 cup pastry flour
1/2 tsp baking soda
1/2 cup vegan white chocolate chips
1/3 cup of macadamia nuts

Heat the oven at 350

In a standing mixer, in a large bowl, cream together the butter and sugars.  mix in the vanilla and soya milk.  sift in the flour and soda and stir until well mixed. Add in the chocolate chips and the nuts and hand mix with a wooden spoon or spatula. Use a 1 1/2 scooper or a tablespoon and drop onto a parchment or silicone mat lined baking sheet, no need to flatten them, they’ll spread as they bake. Place in the oven and bake for 12 minutes.  Remove and let cool for 15 minutes.

Enjoy with your favorite tea or coffee

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Applesauce Muffins

Cristina Carlos-Supino

Perfect for breakfast, part of a brunch or a snack

    *Makes 12 muffins

    Ingredients:

    2 cups of all purpose flour
    1 cup of granulated sugar
    1 tsp of baking soda
    1 tsp of cinnamon
    ½ tsp of nutmeg
    ½ cup of vegetable oil
    1 cup of unsweetened applesauce
    1 tbsp of pure vanilla extract

    I sprinkled them with 2 tsp of cane sugar & 1 tsp of cinnamon mixed together, entirely optional

    Instructions:

    Preheat oven to 350 degrees, and line your muffin tin. Combine in a medium bowl all of the ingredients and stir, texture will be quite doughy. Use a 2 1/2 inch ice cream scooper to fill each liner. Place the muffin tin on the middle rack in the oven and bake for 20 minutes.

    You’re done, as simple as that !

    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

    Bread, Focaccia, Pizza

    Whole Wheat, Pumpkin & Sesame Seed Bread

    Cristina Carlos-Supino

    ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

    Ingredients

    – 4 cups whole wheat flour
    – 2 cups warm water
    – 1 Tbsp instant yeast
    – 1/2 Tbsp of sea salt
    – 1 Tbsp olive oil
    – 1 Tbsp of agave
    – 1 Tbsp grounded flaxseeds
    – 1 Tbsp of sunflower seeds
    – 1 Tbsp of pumpkin seeds
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

    Instructions

    ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

    You can use your mixer by using the dough attachment or you can mix by hand

    1. In a large bowl combine: whole wheat flour, instant yeast, salt, olive oil, agave, grounded flaxseeds, sunflower & pumpkin seeds.
    2. Add a bit of the water at a time to get the right consistency. You can always add extra flour if you feel that the dough is too wet. It should not stick to the sides of the bowl. Shape into a ball.
    3. Grease your Dutch oven pot with olive oil with a brush, making sure you put enough oil on the sides as well so it does not stick. and transfer the dough ball into it.

    4. Cover and let rise for 60 minutes.
    5. In the meantime, preheat the oven at 390°
    6. When the oven is preheated, slash the bread with a knife, making a cut about 1 ½-inch deep or 3 diagonals are also pretty, as you wish !
    7. Bake in the oven, uncovered, for 40 minutes, or until deep golden brown and risen. You can use a toothpick or cake tester to double check if it is properly cooked in the inside.
    8. Remove bread from the oven and let it rest in the Dutch oven pot for 10 minutes.
    9. Remove from the pot and let it cool down before slicing.

    Enjoy this healthy delicious bread, dip it in olive oil or as a sandwich ! 🙂

    Cristina for Peas and Peace