Breakfast, Desserts, RECIPES

Applesauce & Cinnamon Loaf

All you need is one large bowl, a 9 x 5 bread or loaf pan and a spatula !. Should you not have any spelt flour in the kitchen, no worries simply use all purpose flour. This simple to make and delicious recipe is sweetened with maple syrup ! Super moist ! Perfect as a snack or for breakfast 🙂

  • 2 cups of spelt flour
  • 1/2 cup of coarse oats
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • pinch of salt
  • 1 1/2 cups of unsweetened applesauce
  • 1/2 cup of maple syrup
  • 1/3 cup of unsweetened soya milk
  • 1 teaspoon of vanilla

Preheat oven to 180°C / 350°F

Dry ingredients

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Mix to combine.

Wet ingredients

In the same mixing bowl, add applesauce, maple syrup, milk and vanilla and mix until just combined. There is no need to overmix the batter.

Pour the batter into the pan and place in the oven. Bake for 45 minutes. The loaf is done when it’s golden brown on the outside and slightly moist on the inside.

Let cool on a rack before slicing

Ready to serve !

Cristina for Peas & Peace

BEAUTY

Decadent body butters from MELTEDMTL

I am so excited ! Just received my body butters from @meltedmtl 
Their products are natural, Vegan and cruelty free. This company is run by a young, talented entrepreneur. Encourage young talent and follow them on Instagram, you can order these butters online ! 
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Bread, Focaccia, Pizza

Whole Wheat, Pumpkin & Sesame Seed Bread

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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
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Instructions

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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

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