Finally cherries are available at the market, I just love them ! as a snack, in cakes, pies, muffins, scones and smoothies.
Rich in vitamine A & C !
Cristina for Peas & Peace
Cherries !!!
Tag: vegan
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
Decadent body butters from MELTEDMTL
I am so excited ! Just received my body butters from @meltedmtlÂ
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 !Â
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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
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
- 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 !
Enjoy !
Cristina for PEAS & PEACE
Chocolate Orange Soufflé
Serves 4
Ingredients
2 cups of oat flourÂ
300ml soya milkÂ
3 tbsp ground flax Â
3 tbsp cocoa powderÂ
1 1/2 tsp baking powderÂ
3 mashed bananas
3 tsp orange zest
3 tbsp orange juice â €
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Mix all the ingredients together. I used 3 inch ramequins. Bake at 360F for about 20 minutes. Let cool down and enjoy
*I inserted a chocolate square on top, entirely up to you or you may just sprinkle the top with powdered sugar, orange zest is pretty as well, whatever inspires you !
Enjoy !
Orange Loaf
*Will make about 10 slices
INGREDIENTS
- 300g all purpose flour
- 2 tsp baking powder
- 185g sugar
- 125ml canola oil
- 200ml unsweetened almond milk
- 130ml freshly squeezed orange juice
- Zest of 2 small oranges
- 1 tsp vanilla extract
ICING
- 90g icing sugar
- 2 tbsp freshly squeezed orange juice
Extra zest for topping
INSTRUCTIONS
- Preheat oven to 350F.
- Grease a 9×5″ loaf tin.
- Sift flour and baking powder into a bowl. Add the sugar and mix with a wooden spoon.
- In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour into the loaf tin and place in the oven for 45 minutes. It should be starting to turn golden brown on the edges. Test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
- Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled.
- Top with some extra orange zest or oranges slices.
Enjoy !
Cristina for Peas and Peace
No Bake Carrot & Coconut Energy Balls
Loaded with natural sugar, healthy fats and fiber to satisfy your cravings
Makes 12 balls
* 1 medium gratted carrot
* 1/2 cup (125ml) rolled oats
* 1/2 cup (125ml) almonds
* 1/4 cup (60ml) hazelnuts
* 1 tbsp chia seeds
* 1/4 cup (60ml) almond milk
* 1/6 cup (40ml) pitted dates
* 1 tbsp coconut oil (not melted)
* 1/2 tbsp ground cinnamon
* 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)
Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.
Keep refrigerated for 1 hour.
Stores in the fridge up to 1 week.
Enjoy !
Peas & Peace
Eggless Quiche
*Makes 8 Servings
Ingredients
For the crust:
- 1 tablespoon ground flaxseeds
- 5.5 tablespoons water
- 1 cup almond flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1-2 tablespoons water, as needed
For the filling:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup chopped cremini mushrooms
- 1 cup chopped baby spinach
- 500 gr of silken tofu, drained
- 2 tablespoons unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt
Instructions
For the crust:
- Preheat the oven to 350 degrees and lightly grease a 9 inch Quiche pan.
- Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
- In a food processor add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
- Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees.
For the filling:
- In a medium skillet, sauté the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
- In the food processor, add the drained tofu, almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don’t blend entirely.
- Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes.
- Cool for 15 minutes before slicing.
No Bake, Double Chocolate & Peanut Butter Treats
INGREDIENTS
- 3/4 cup smooth peanut butter
- 5 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1/4 cup oat flour
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- Pinch sea salt
- 1/4 cup vegan chocolate chips
- 1/4 cup cacao nibs
INSTRUCTIONS
- In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
- Stir in the cocoa powder and oat flour until a thick mixture forms.
- Mix in the chocolate chips and cacao nibs.
- With a medium size scooper (*Makes 12), form round shapes and place on a lined tray. Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set.
- Store in the fridge and enjoy !
Tiramisu Verrines
*Makes 4 portions
Crust
2 cups of pecans
12 dates
1 tsp espresso coffee
2 tsp vanilla
Filling
1¾ cup raw cashews (not soaked)
1 tsp espresso coffee
1 cup soy milk
â…“ cup maple syrup
â…“ cup melted coconut oil
1 tsp vanilla
cacao powder for dusting
For the crust, add pecans to a processor and process until ground. Add the rest of the crust ingredients and process again.
For the filling, combine all of the ingredients in a high speed blender and blend until smooth.
Divide the base between small verrines, cups or jars and press with the back of a spoon to cover the bottom.
Add the filling on top of the crust. dust with cacao powder.
Refrigerate for at least 2 hours
No Bake Date Squares
Ingredients:
Crust
1 1/2 cups raw almonds
1 1/2 regular oats
10 pitted & roughly chopped dates
1/4 cup melted coconut oil
Filling
25 pitted & roughly chopped dates
1/2 cup of water
Directions:
1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.
3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).
Cut into squares and serve.
Store in the fridge.
Make Your Own Chai Mix
I Love Chai tea, bake with Chai, add it to smoothies and overnight soaked oats. Store bought mixes cost quite a bit, therefore I make my own !!! this recipe is strong in flavour and has bite. I am certain you will enjoy it
INGREDIENTS
- 2 teaspoons ground cardamom
- 2 teaspoons ground allspice
- 2 teaspoons ground nutmeg
- 4 teaspoons ground cinnamon
- 2 teaspoon ground cloves
- 6 teaspoons ground ginger
INSTRUCTIONS
- Mix all ingredients together.
That simple !!!
Cristina for Peas and Peace
Pecan Pie
Crust
2 cups spelt flour
6 tbsp coconut oil (solid)
1 tsp sea salt
1 tsp ground cinnamon
1/3 cup cold water
Filling
1/2 cup vegan butter
2 cups pecans, coarsely chopped
1/4 cup pecan halves, for topping
1/4 cup plus 2 tbsp coconut sugar
1 cup pitted dates
3/4 cup maple syrup
1/4 cup cornstarch
1 tbsp vanilla extract
Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge.
Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.
Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.
Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool.
Chill in the fridge until ready to serve !!!
If you like you could top you slice of pie with a scoop of vanilla ice cream !!!
Brownies
For the base:
235g pitted dates
200g hazelnuts
100g walnuts
100g coconut butter
50g almond flour
50g cacao powder
2 tbsp coconut nectar
Put everything into a food processor until finely ground.
Line a 20 x 20 baking pan with baking paper and press the mixture evenly into the bottom.
For the frosting:
150g maple syrup
120g coconut oil (melted)
80g cashew butter
50g cacao powder
Mix all ingredients and stir until smooth. Pour on top of the base and transfer to the fridge to set. When set cut into squares.
Delicious !!!
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Peas & Peace TM 