Makes 9 cookies, only 6 ingredients and done in 15 minutes !
Ingredients:
270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained) 2 tbsp of vanilla 1/4 cup of agave 3/4 cup of creamy peanut butter 1 tsp of baking powder Pinch of salt
9 roasted peanut halves (optional)
Preheat oven at 350
Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).
1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water) 14 oz or 1 block of 400 grams of firm tofu Juice of 1 lemon 1/2 tsp of salt or to taste
Drain & rinse the tofu and the cashews
Blend all of the ingredients in a food processor
As simple as that !!!
The ricotta will keep in the fridge for 4 days.
Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !
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.Â
Add the chopped chocolate and continue whisking until completely melted and combined.Â
Remove from heat and add vanilla, coffee and agave, whisk to combine.
Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddle and it worked perfectly.
Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.
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.
Perfect for breakfast, part of a brunch or a snack
*Makes 12 muffins
Ingredients:
2 cups of all purpose flour 1 cup of cane 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.
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.
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 ! 🙂
Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
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.
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.
In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
Fold flour into the wet ingredients together with salt.
Finally fold in almond meal until fully combined. The dough should be thick and sticky.
Refrigerate the dough for 60 minutes.
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.
Flatten each ball with the bottom of a glass or a spatula.
Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
Place some of the ganache on half of the cookies and top with the other half of the cookies.
FILLING
Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
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.
Let simmer without stirring, until all the chocolate has melted.
Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
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 !
Sprinkle with colors of your choice for a little shimmer 🙂
Preheat the oven to 338F/170C.
Prepare 12 muffin pan with paper liners and set aside.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.
Buttercream Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut milk, mix on high speed for 3 minutes, until smooth. Pipe the frosting onto the cooled cupcakes.
1 flax egg (1 tbs flaxseed + 3 tablespoons water, whisk together and let set for 15 minutes)
½ tsp pure vanilla extract
*Powdered sugar to sprinkle (Optional)
INSTRUCTIONS
Preheat oven to 350°F. Line a cookie sheet with parchement paper or a silicone mat. Set aside.
In a large bowl, whisk together all of the dry ingredients
In a medium bowl, whisk together all of the wet ingredients
Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
Use a 2 inch ice cream scooper and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
Bake for 15 minutes. Place baking sheet on a cooling rack, allowing the cookies to firm up and sprinkle with icing sugar if you wish .
Allow to cool for 1 hour if you will be storing them.
1½ cups raw cashews, soaked in boiling water for 20 min
INSTRUCTIONS
CAKE
Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.
COFFEE FROSTING
Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.
5 ingredients only and you have yourself a little treat in no time, either for yourself or as a gift !
makes 15 chocolates
Ingredients:
1/2 cup melted cocoa butter 1/3 cup maple syrup 1 tsp of vanilla 2/3 cup cocoa powder 45 Roasted almonds, you can also use salted roasted almonds if you wish
1. Melt the cocoa butter in a pan. Remove and add maple syrup & vanilla. 2. Using a whisk, add cocoa powder and mix until smooth.
Place 2 whole almonds into each of a silicone chocolate mold bottom, then cover with chocolate. Top with an almond or 2….. 🙂
Place in the freezer to firm up for about 15 mins
Remove from mold and place in mini muffin cups of your choice.
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 !
Peas & Peace TM 