Classic Key Lime Pie

INGREDIENTS

GRAHAM CRACKER CRUST:

2 cups graham cracker crumbs

1/3 cup sugar (granulated white or brown)

6 Tbsp. unsalted butter, melted ( vegan )

FOR THE KEY LIME PIE FILLING:

28 oz. organic unsweetened condensed vegetal milk

3/4 cup vegetal sour cream or normal if you are not vegan

3/4 cup key lime juice

4 egg yolks ( for vegan sub with 4 tbs chia seeds in 12 tbs cold water )

zest from 2 key limes

WHIPPED CREAM TOPPING:

8 oz. heavy cream, cold ( sub with plant based for vegan )

1 Tbsp. vanilla extract

3 Tbsp. powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees F.

Pulse the graham crackers in a food processor until they become crumbs. Add in the 1/3 cup sugar and 6 Tbsp. of the melted butter. Pulse again until combined.

Press the graham cracker mixture into the bottom of a pie pan across the bottom and up the sides. Bake for 8 minutes. Remove from over and let cool completely. About 30-45 minutes.

While the crust cools, make the filling. In a bowl of a stand mixer, combine the 28 oz. condensed milk, ¾ cup sour cream, ¾ cup lime juice and 4 egg yolks and zest from 2 limes. Beat on high speed for 2 minutes.

Pour filling into cooled pie crust and bake for ~20 minutes or until the fillings only giggles just a little in the center when you give the pie pan a little shake. Be sure to watch the crust so it doesn’t brown.

Cool for 30 minutes before placing back in fridge.

When ready to eat, make the whipped cream. Cream the 8oz of heavy cream in your mixer until peaks start to form, then add in 1 Tbsp. vanilla extract and 3 Tbsp. powdered sugar, beat again until mixed. Pipe onto pie and garnish with more lime zest if desired.

Banana Porridge Bowl

HOT Porridge bowl , naturally sweetened with banana 🍌

The pictured bowl provides about 300 calories, so it really is a very light breakfast 😉

Recipe⤵️

⭐︎

1/2 cup rolled oats

⭐︎ 1/2 small ripe banana 🍌

⭐︎ 1 cup water

⭐︎ 1/4 cup almond milk

⭐︎ 1/4 tsp cinnamon

⭐︎ 1 pinch of Himalayan salt

⭐︎ 1 -2 tsp @iswariireland_uk BUDDHA’S AWAKING RASPBERRY 🍇🍓

Method ;

Cook oats in water over gentle heat, stirring frequently, until the liquid is absorbed (2-3 minutes for porridge oats, 6-8 minutes for rolled oats). Remove from heat, mix in 1/4 cup of almond milk, cinnamon , mashed banana & salt. Avoid cooking the superfoods, that's why it's better to mix the BUDDHA’S AWAKING RASPBERRY 🍇🍓 in the already cooked porridge! Serve warm with

your fav fruit and chocolate 🍫 🥥 🥣😋

Israeli Chocolate Rugelach

This version of rugelach follows the Israeli tradition of using a homemade chocolate filling, which usually includes a touch of cinnamon.

Ingredients:

For the Dough:

1 cup of all purpose flour

4oz cold vegan butter

4oz vegan cream cheese (@daiyafoods brand)

sprinkle of salt

2 tablespoons chickpea water⁣

For the Chocolate Filling:

1 tablespoon cocoa

1 tablespoon cinnamon

1/2 cup sugar

1/2 cup grated bittersweet chocolate

1/4 cup vegan butter (melted)

For the Topping :

2 tablespoons chickpea water⁣

brush log with chickpea water & sprinkle with demerara sugar.

For non vegans you can : 1 egg+ 1/4 cup sugar

Method :

In a food processor, blend all ingredients until just well combined (be sure not to overmix, stop before a dough forms) mix until smooth.. Place dough on countertop & form two discs so it's easier to roll later. Wrap each dough with parchment paper & freeze for at least an hour. Work on the filling while waiting. Preheat oven to 350° F.( 176 °C).

For the filling : In a small bowl, mix together the cocoa, cinnamon, sugar, and grated chocolate.

Remove dough from freezer , divide the dough into four balls and let thaw until you can roll them out. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8-inch thick , on a parchment paper underneath.

Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.

Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1- to 1 1/2-inch wide. Start at the wide edge of the wedge and roll the dough up toward the point. Line a cookie sheet with parchment paper . Place each pastry, seam-side down, on the paper.

Brush each pastry with the egg and sugar. ( for vegan - brush log with chickpea water & sprinkle with demerara sugar. )

Bake for 20 to 25 minutes or until golden and broil on low for 2-3 mins , temperature 350° F.( 176 °C).​ (oven temperature varies, please check texture before adding more minutes).

Serve and enjoy!

Tips :

Be careful with how much filling you're adding—using too much leads to messy-looking rugelach.If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.A pizza cutter makes it easier to cut the dough into pie-shaped wedges.After rolling the dough up and placing on the parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.

Using a parchment paper was a lifesaver, if you roll it out on your countertop, be sure you do it fast or the dough will stick when it starts to melt.

Hope you like this dessert and have a great baking !💕