Cherry Blossom sugar cookies

hello all, spring is upon us!

I’ve been working on a Gluten-free, vegan sugar cookie recipe. Let me tell you it’s a little bit of a challenge. There’s still a lot of work to be done but for now, this is my regular sugar cookie recipe, slightly different with a cherry extract this time.

You can say I’m slightly obsessed with keys…I used them to my advantage as a reference point when decorating the cookies and when painting my canvas (pictured below). P.s  I just got The Lumineers Cleopatra vinyl in the mail ! I decided to paint a box with a similar design which makes it a Cleopatra box (Unlike the Pandora box which contained the evils of the world, this box contains all the wonders of the world ) .

I’ve discovered an affinity for spending countless hours with a piping bag or paintbrush working on various canvases. Some don’t really understand it but it’s incredibly therapeutic and is the patience test.

 

My last recipe was featured in the Vitamix Feed on FeedFeed! Check it out, they share a bunch of delicious recipes!

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always I’ll share a song in the same theme… An oldie but still a goodie ; Flowers in your hair by The Lumineers.

~Lexa ♥

Vegan Cappuccino ice cream cups

It’s thursday and i’m reminiscing about having cappuccinos in Greece and espresso in Italy. We had a snowfall here in Ottawa and it’s crushing our spring spirit. Yesterday I made the perfect breakfast, A tofu Benedict. You can find a delicious recipe to a vegan hollandaise sauce here. These Bloggers are in Toronto and I absolutely love their recipes! I pan fried my tofu with a Chipotle lemon seasoning and salt and pepper, put it on toast with tomatoes and avocado and you’ll be happy as ever… you guys have to try it !

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Anyways, I had leftover Tofu and Coconut meat, so I decided to make something out of leftovers!

 

Can’t function without having a cup of Joe? Kick it into high gear with this beauty! A cappuccino ice cream cup to the rescue! It’s a great alternative to the ever so popular high sugar/high fat drinks at Starbucks. It’s raw, full of delicious protein and natural sugars to get you going… did I mention it’s delicious?

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Ingredients:

Crust

1 cup sliced almonds

2 dates (preferably medjool)

1 tbsp  cocoa nibs

1 tbsp coconut oil

1 tbsp maple syrup

pinch of sea salt

Light layer 

1 cup coconut meat

1 cup tofu (firm or light firm)

1/2 tbsp vanilla extract

1/4 cup maple syrup

5 tbsp cashew butter ( or 1/2 cup soaked cashews)

1 tbsp coconut oil

2 tsp Agar powder  (Why agar powder? It’s a gelatin substitute to help with the consistency.)

2 tbsp espresso powder

chocolate layer

save 1/3 of the light layer and add

1 tsp cocoa powder

1 tsp coconut oil

A dash of caramel flavoring (optional)

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Instructions :

  1. In a food processor blend all the ingredients for the crust until it is well combined.
  2. Fill cupcake liners or reusable silicone cups ( I found these at Dollarama !) about 1/4 of the way. Place the crust in the freezer until the next layer is ready to pour.
  3. For the Light layer: blend all the ingredients until it is smooth (the coconut oil should emulsify the mixture). Pour the batter in the cup about 2/3 of the way and set in the freezer.
  4. You will have enough of the mixture left to make your chocolate layer and a final light layer.
  5. Decorate as you please… Make latte art if your heart desires.
  6. Keep frozen because they melt quickly!

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

12970115_10154139115401318_1459667835_oAs always enjoy your lovely day, here’s a song Cleopatra by The Lumineers (Their album is out tomorrow guys!)

~Lexa ♥

 

 

 

 

 

Apple Pear Pie

It’s National π day!

Here’s a recipe for the math geniuses or the pie lovers you know.

Apple And Pear Pie ( recipe inspired by Mind body Green

Crust

2 tsp of ground flaxseeds (make flax egg by adding water and letting it rest for 10 minutes)

1 tbsp of water

3 cups of walnut pieces

1/4 tsp of sea salt

1 1/2 tbsp of coconut oil

2 tbsp of maple syrup

For the apple & pear filing

2 Large apples (pink lady is the type I used) , Peeled and thinly sliced

1 large pear, peeled and thinly sliced

3 tbsp of maple syrup

3 tbsp of orange juice

1 tsp of ground cinnamon

  1. Preheat oven at 350º. Grease a 9inch pie plate with coconut oil and set aside.
  2. To prepare the crust: place the walnuts in a food processor until it is well ground. Add the rest of the crust ingredients and pulse until combined.
  3. Press the crust in the pie plate and bake for 10 minutes. Depending on your oven, you might have to watch this closely since my crust burnt a little. Remove from oven and let it cool for about 10 minutes.
  4. To prepare the apple & pear filing, whisk the maple syrup, juice and cinnamon. Coat the fruit in the mixture and seperate the two once they have been well coated. you want to keep the orange mixture to make a syrup later on.
  5. Place the slices on the crust. Bake for about 20 minutes, remove from the oven, cover with aluminum foil and bake for another 25 minutes or until the apples are soft.
  6. In a small saucepan, place reserved filling mixture on medium heat and let simmer. The mixture will be reduced and you’ll have a syrup to finish off the recipe.
  7. Enjoy! (P.s when you slice your pie pieces it will most likely come out like an apple crumble… but it’s the taste that counts!)

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Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your lovely day, here’s a song that is fitting for the weather since spring is almost here! Another Day by Ray Lamontagne.

 

Thank you for all your support,

~Lexa

Vegan Angel food cake

I wrote down the recipe but someone in my household threw it out…So I tried to remember it as accurately as possible. I paired this version of angel food cake with lemon and blueberry because it’s one of my favourite combination. It’s similar to a Too Tall cake from M&Ms when you leave it in the fridge for a few hours.

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This recipe makes a thin 9″ round cake which I cut into triangles to make a tall slice of cake. I’ve only made it once but results may vary every time.

Vegan Angel food cake

1/2 cup of chickpea liquid

1 cup of sugar

1/8 tsp of salt

1 cup of flour, sifted

1/2 tsp of vanilla extract

1/2 tsp of orange extract

1 1/2 tsp of cream of tartar

  1. Beat the chickpea liquid for about 4 minutes or until you reach soft peaks.
  2. Blend the sugar in a food processor for about 10 seconds.
  3. Add the cream of tartar, sugar and extracts in the mixture. Beat until it reaches stiff peaks.
  4. Preheat oven to 350º
  5. Gently fold in the flour until it is well incorporated.
  6. Spoon the mixture into an un-greased pan. I used a springform tube pan.
  7. Bake for about 20-25 minutes or until the tester comes out clean.

Top it off with blueberries, blended blueberries and coconut sugar and  homemade lemon coconut whipped “cream”.

Enjoy!

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Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

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As always enjoy your lovely day, and here is a song Good to be alone by Matt Corby. He’s an Australian singer and this is his first full length album. Wonderful voice and his songs are incredible. 

Thank you for all your support,

~Lexa

Smoothie Bowl Crêpe

I’m back!

A while back, I saw a buzzfeed post on the Jamie Oliver recipe of a smoothie pancake. Here’s my take on my favorite smoothie bowl… but of course it is dairy and egg free!

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Smoothie Bowl crêpe

  • 1 cup of blueberries ( frozen or fresh)
  • 2 large ripe bananas
  • 1 large can of coconut milk (398 mL)
  • 1/2 large avocado
  • 3-4 cups of whole-wheat flour
  • 2 tsp of baking powder
  • 1/4 tsp of kosher salt
  • 1 tsp of vanilla extract
  • handful of frozen berries
  • olive or coconut oil to coat the pan

Blend all the ingredients except for the blueberries in a high speed blender until it is well incorporated. Fold the blueberries in the mixture. Cook in a non stick frying pan over medium-high heat. The goal is to spread the mixture around so the crepe is as thin as possible. You can use oil if it sticks. Flip the crepe when it starts to brown. Serve warm with the orange maple glaze, fresh fruit and whipped coconut cream.

Orange maple glaze

I made an orange juice out of 2 large oranges and added just a squeeze of lemon juice blended with 1/2 cup of ice and a little bit of water. I strained the mixture to remove some of the pulp and was left with a frothy Orange Julius styled orange juice! So delicious. I kept some of the froth and mixed it with a little bit of maple syrup.

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I’ve been drawing so much my pens are running out of ink. I’ve been in the process of starting a stop motion recipe which is a slow moving project but will hopefully be up within the next few month, fingers crossed.

Here are a few drawings of Classical composers in the kitchen.. I was moved by some pieces that I saw performed by the National Arts Centre Orchestra.

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your lovely day, and here is a song called Hey, No pressure by Ray Lamontagne.. his new Album Ouroboros was released today and is a work of art and self-reflexion.

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Thank you for all your support,

~Lexa

Don’t forget to check out my last post Afternoon Tea London Fog Doughnuts.

Afternoon Tea London Fog Doughnuts

Good Day Everybody!

It’s February 11th, in just a few short days people all over the world will be celebrating their love for each other… that’s right it’s Valentine’s Day. Or as I call it, Single Awareness Day. February 14th in my books is when I snuggle up with a cup of tea and watch my favourite movie, but lets face it .. I do that everyday. I have this tradition with my best-friends where one of us hosts a dinner party. Here’s an example of what you and your friends or  you and your significant other can do. Tea lovers and vegans unite on february 14th, this recipe will make your taste buds so delighted.  A vegan feast of baked doughnuts, Vegan Raspberry mint chocolate Macarons and homemade Rye bread tomato sandwiches. Don’t forget to put the kettle on!

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What is a London Fog you ask? Contrary to popular belief, it is not native from London, England . It’s a beverage that apparently originated in Vancouver, British Columbia which consists of Milk, Vanilla Syrup and Earl Grey tea and water. The taste profile is a strong bergamot flavour with a hint of vanilla. A wonderful drink for a cold winter’s day. If you haven’t tried it , you’re missing out !

This summer I went on a hike in the Gatineau Hills with my family and a family friend and we thought a donut( or doughnut how ever you want to spell it) was a rewarding treat after climbing hills. We went to a bakery in Ottawa called Suzy Q doughnuts. A cool feature about Suzy Q’s is that you can order their doughnuts online… Just like pizza… So if the recipe doesn’t turn out, you have a plan B ! Where am I going with this story? Oh right, We ordered a 6 pack, one of which was a London Fog flavour ! I was thinking of them last week when I made London Fog macarons and I thought I would recreate them.

Related topic : Donut Go breaking my heart…

Unrelated yet related topic : I made a trip video with footage from my Euro Trip last fall… check it out ! Topdeck Mega European

Here’s the recipe !

Baked Vegan London Fog Doughnut :

ingredients for the dough ~ (I modified Chloe Coscarelli’s Doughnut recipe)

Makes 8 large doughnuts

  • 2 1/2 cup of all purpose flour
  • 1/3 cup of coconut sugar
  • 2 tsp of baking soda
  • 2 tsp of ground nutmeg
  • 1 tsp of sea salt
  • 1 cup of hemp milk* ( or any other non-dairy milk)
  • 1/4 cup of avocado oil
  • 1/4 cup of Apple Cider Vinegar
  • 1 tsp of pure vanilla extract and 1/2 tsp of vanilla bean powder

London fog Glaze

  • 1 cup of powdered sugar
  • 2 tablespoons of hemp milk* ( or any other non-dairy milk)
  • a few tablespoons of concentrated earl grey tea ( I used a Tea called Earl Grey Creme black tea from Teavana because it has beautiful marigold petals and a lovely vanilla undertone. I mixed it with Honeybush Vanilla Herbal tea. )
  • 1/8 tsp of vanilla powder or to taste

* I made my own hemp milk by blending 1 cup of hulled hemp seeds, 4 cups of purified water, vanilla powder and a tiny bit of maple syrup for 60 seconds in my Vitamix. I’m growing on the flavour but it might not be everyone’s favourite.

  1. Preheat your oven to 375 degrees. Lightly grease a doughnut pan.
  2. In a large bowl mix , whisk all of the dry ingredients.
  3. In another bowl whisk the wet ingredients together. Add the wet ingredients to the dry and whisk until well combined.
  4. Grab a pastry bag with a round tip and fill it to pipe your doughnut shape, place the pan in the oven and bake for 12-14 minutes or until your toothpick comes out clean. Let your doughnuts cool until they slightly warm to touch before removing from pan.

To make the glaze:

In a medium bowl, whisk  the sugar and add 1tsp or liquid at a time alternating between the milk and the tea until well blended. You might need to add more icing sugar. At first I made a concentrated syrup because I added too much tea. It still turned out alright!

Enjoy the recipe and let me know if you decide to try it ! If you have any questions or comments feel free to send me an email at lexacakesbakery@gmail.com .

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your day, and here is a song I think you’ll absolutely adore by Ray Lamontagne (I saw today that he will be at a festival in Ontario in June and I just have to go!). Here’s You are the best thing . “If music be the food of love, play on. ”

To my fellow bloggers thank you for your support and I would love to chat with you !

~Lexa ♥

Vegan Cheezecake

Valentine’s day is approaching and I have tricks up my sleeve. If any of you are in the market for handmade personalized treats that are catered for most intolerances , I’m your girl. You have two weeks left to send me a message and I will do my best to accommodate your requests. I do however use tree nuts often and cannot make something absolutely nut free.

Cheesecake has and always will be my favourite dessert. For many it is enjoyable for the first few minutes and then it is not, if you know what i’m saying. I’ve worked around with a few combinations and I think I found the right balance. My all time favourite recipes are in the Oh She Glows cookbook and I’ve made her Raw pumpkin-Maple pie so many times I almost know it by heart. No wonder she won so many awards! Her cookbook is a must-have if you do a lot of plant-based cooking.

Side note, you will see below that I added a picture of my room that I recently renovated. I am extremely happy and proud with the finished product. One thing I have to note is chair rails was a thing of the past and shouldn’t be installed these days. If you do end up needing those decorative frames, just use nails. There’s no need for carpenter glue.

So here’s my take on what should be the best cheezecake you have ever tasted.

Choco-Raspberry love Cheezecake

Crust layer :

  • 1/4 cup of pitted dates , soaked in warm water for about 10 minutes and drained
  • 1 cup of gluten-free rolled oats
  • a pinch of sea salt
  • 3 tablespoons of Coconut oil, melted
  • about 6-8 cookies Gluten-free and vegan, I used chocolate peppermint cookies (Lucy’s) that I got for 50¢ from Bulk Barn because it was left from the holiday stock..

For the cheezecake layer :

  • 3/4 cup of raw cashews, soaked overnight and drained
  • 1/4 cup of macadamia nuts, soaked overnight and drained
  • 1/2 cup of coconut oil
  • 2 tsp of vanilla extract
  • 1/3 cup Maple syrup
  • 1/4 tsp of sea salt

 

  • 1/2 cup fresh raspberries for the raspberry hearts

 

  • 1/4 cup of cocoa powder for the chocolate layer

  1. Preheat the oven at 350 ºF and grease a springform pan ( be careful when removing the pan from the freezer later on because I was impatient and broke it the hinge).
  2. In a food processor or high speed blender, combine all the oats, cookies and salt until crumbly. Add the coconut oil and dates and process until it is well combined. If it’s too thick add a little bit of water, if it’s not thick enough add more oats.. trial and error my friends!
  3. Press the mixture in the springform pan and bake for about 10-12 minutes or until slightly golden. let cool at least 20 minutes or place in freezer.

for the cheezecake

  1. Drain and rinse the cashews and macadamia nuts. Combine all ingredients except the raspberries and cocoa powder in a high-speed blender until smooth. If the consistency is too thick you may add a tbsp of dairy free milk.
  2. Seperate the vanilla mixture into two. Pour one of the halves over the cooled oat layer. Seperate the last half into two and blend the raspberries with one and the cocoa powder in the other.
  3. Spread the chocolate layer over half or do as you please and finish off by piping little hearts with the raspberry mixture.
  4. Allow to set in the freezer for at least 5-6 hours , preferably overnight and remove from freezer at least 10 minutes before serving.

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your lovely day, and here is a song I think you’ll absolutely adore Coloring by Kevin Garrett. Good vibes for the weekend !

Here’s my room !

alexaroom copyalexaroomdoneThank you for all your support,

~Lexa ♥