pea, basil, and spring onion soup

Also know as cozy, steaming hot, gorgeously viridescent perfection in a bowl.

Paleo & Vegan Pea, Basil, and Spring Onion Soup // the foodie teen

I’m in a complete seasonal limbo right now. It’s pretty unnerving because I’m constantly conflicted about whether I prefer summer’s fresh produce or autumn’s warm, cozy fare, which means I’ll be eating the last of the homemade fresh berry popsicles stashed at the back of the freezer one minute and guzzling hot chocolate the next…

Paleo & Vegan Pea, Basil, and Spring Onion Soup // the foodie teen

Obviously, my attempts at seasonal adaptation are absolutely laughable, which is why I’m posting a recipe for such a summery soup in the middle of autumn  (whilst wearing three jumpers and still complaining about how cold I am, by the way..)!

Served hot, though, this soup combines all those light, bright flavours of summer with the creamy richness of a bowl of autumn soup perfectly. Satisfyingly thick and packed with flavour from the addition of lots of fresh basil, it really is the (extremely flavourful) best of both worlds!

Paleo & Vegan Pea, Basil, and Spring Onion Soup // the foodie teen

It’s seriously good with a few pan-fried sage leaves or pieces of crispy bacon on top, too!

 

pea, basil, and spring onion soup

by Alessandra Peters

Prep Time: 20 minutes

 

Ingredients (serves 4)

  • 2 cups chicken stock (you can sub vegetable stock if you wish)
  • 2 cups frozen or fresh peas
  • 2 spring onions, chopped
  • 1 tsp sea salt
  • 1 cup fresh basil leaves
  • 1 shallot, diced
  • 1 garlic clove
  • 1 tbsp extra virgin olive oil

 

Instructions

1. To make the soup, place all the ingredients except the fresh basil in a large saucepan and simmer for 8-10 minutes on medium-high heat, until piping hot. Stir in the basil leaves, then transfer to a high-speed blender or food processor and blend until smooth and creamy. Return to the saucepan to keep hot until serving.

2. Serve piping hot with a swirl of coconut cream and a garnish of fresh parsley.

Powered by Recipage

maple & pumpkin spice macaroons + maple, cinnamon, and toasted vanilla bean glaze

I’m afraid I’ve fallen in to the rather delicious pumpkin spice trap…

grain-free, dairy-free, and egg-free maple & pumpkin spice macaroons with a maple, cinnamon, and toasted vanilla bean glaze // the foodie teen

It was inevitable, really… now that it’s well and truly autumn (read: dreary skies and perpetual rain),  all I want to do (other than wrap myself in about three hundred and sixty-two blankets, of course) is gorge on anything and everything stuffed with copious amounts of cinnamon, nutmeg, ginger and allspice.

grain-free, dairy-free, and egg-free maple & pumpkin spice macaroons with a maple, cinnamon, and toasted vanilla bean glaze // the foodie teen

And if they’re drizzled in a maple, cinnamon, and toasted vanilla bean glaze (of which I totally didn’t eat three entire batches over the last few days for, ahem, recipe testing purposes…), I think I have a pretty valid excuse to do so!

grain-free, dairy-free, and egg-free maple & pumpkin spice macaroons with a maple, cinnamon, and toasted vanilla bean glaze // the foodie teen

If you’d prefer to skip the toasted vanilla bean in the glaze (although it really is worth the extra step in my opinion!), you can use one teaspoon of pure vanilla extract instead!

 

maple & pumpkin spice macaroons + maple, cinnamon, and toasted vanilla bean glaze

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients (24 macaroons)

    For the Macaroons

    • 2 cups unsweetened shredded coconut
    • 1/4 cup coconut oil
    • 3 tbsp maple syrup
    • 1 tbsp coconut milk
    • 1 tbsp coconut flour
    • 1 tbsp ground cinnamon
    • 1 tsp ground nutmeg
    • 1/2 tsp ground ginger
    • 1/2 tsp ground allspice

    For the Glaze

    • 1/4 cup coconut butter, melted
    • 2 tbsp coconut milk
    • 2 tbsp maple syrup
    • 1 vanilla bean
    • 1/2 tsp cinnamon

    Instructions

    For the Macaroons

    1. Preheat the oven to 325F/160C.

    2. Combine all the ingredients in a large bowl and stir until very well combined.

    3. Scoop small balls of the mixture on to a lined baking tray using a melon baller or a small ice cream scoop.

    4. Bake for 6-8 minutes, until just golden. Coconut burns very easily, so make sure you keep an eye on them!

    5. Drizzle with glaze (see below) and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.

    For the Glaze

    1. To toast the vanilla bean, cut it in to 1 inch pieces, then place the pieces in a frying pan over low-medium heat and toast for 1-2 minutes, until they release a delicious aroma. Flip the pieces over and toast for another 30 seconds or so, then remove from heat and let cool completely. Grind in a coffee grinder or food processor until you have a very fine powder!

    2. Combine all the ingredients including all of the toasted vanilla bean powder in a small bowl and whisk very well to combine.

    Powered by Recipage

    cinnamon, clove, and star-anise oven-dried apple chips

    Some foods are just meant to be together.

    cinnamon, clove, and star anise oven-dried apple chips // the foodie teen

    And preferably in my mouth…

    cinnamon, clove, and star anise oven-dried apple chips // the foodie teen

    At this time of year, when I’m constantly wearing jumpers because it’s approximately too-cold-to-function-degrees outside and it’s getting dreary and dark by mid-afternoon, fresh, crisp apples gently baked with fragrant spices resulting in a delectable snack + a house that smells like autumn is just what I need.

    cinnamon, clove, and star anise oven-dried apple chips // the foodie teen

    The alluring hints of clove and star anise in these add a warming twist reminiscent of auburn leaves falling gently from swaying trees through the breezy, crisp air creating a sea of fiery colours that crunch underfoot. Spiced and fragrant, ridiculously easy to make, and insanely delicious? Yes please!

    cinnamon, clove, and star anise oven-dried apple chips // the foodie teen

    I also want to say a huge thank you for all of your birthday wishes last week – all your lovely words absolutely made my day!

     

    cinnamon, clove, and star-anise oven-dried apple chips

     

    Prep Time: 10 minutes

    Cook Time: 7 hours

     

    Ingredients (about 50 chips)

    • 4 large apples
    • 2 tablespoons ground cinnamon
    • 1/2 tablespoon ground star anise
    • 1/2 tablespoon ground cloves

    Instructions

    1. Preheat your oven to 175F or 90C.

    2. Wash and core all of the apples. Using a mandoline or a sharp knife, cut the apples in to 1/8 inch (1/4 cm) slices. I then cut all of the slices in half, but it’s up to you whether you prefer the whole slices or half slices.

    3. Spread the slices out on baking trays, taking care to not overcrowd the trays. In a small bowl, mix together the spices until combined. With either a large paintbrush or your finger, rub the spice mixture on one side of each apple slice.

    4. Bake in the oven for around 4 hours or until the top has crisped and the bottoms are still a bit chewy. If you like your apple chips crispier, simply bake a little longer, and if you like them chewier, bake them for about three hours.

    5. Once they have finished baking, turn off the oven and leave them in the oven for another 3-4 hours or overnight (I like to start baking at around 5pm, turn the oven off before I go to bed, and let them dry overnight).

    6. Store in an airtight container – the longest they have stayed around in my house has been around a week when I made a gigantic – I’m talking quadruple recipe – batch, but I would imagine they would stay just fine for anywhere up to about three weeks.

    Powered by Recipage

    egg-free paleo chocolate fudge mini cake

    Although I’m still finding it a little hard to believe considering the fact that I’m currently wearing neon fluffy socks and drinking a huge mug of hot chocolate with my cat snuggled next to me, it’s my sixteenth birthday today!

    my sixteenth birthday + egg-free paleo chocolate fudge mini layer cake

    Thank you all so, so much for making this past year greater than I could have ever imagined and for taking the time to read this little jumble of words, dark chocolate, and my attempts at food photography – it means a lot!

    Now let’s get to the cake!

    my sixteenth birthday + egg-free paleo chocolate fudge mini layer cake

    One of the many things I love about mini layer cakes (other than how absolutely adorable they are) is that you cut your small layers out of one big eight inch layer, meaning that there are quite a few pieces of leftover cake… hey, cook’s perks, right?!

    my sixteenth birthday + egg-free paleo chocolate fudge mini layer cake

    An incredibly intense, fudgy chocolatey cake slathered with creamy, fluffy chocolate frosting, this was a serious chocolate hit! It was moist, tender, and deliciously rich – the perfect way to celebrate.

    my sixteenth birthday + egg-free paleo chocolate fudge mini layer cake

    Oh, and it being my birthday is a totally valid excuse for having eating the whole thing in one go, right?!

     

    egg-free paleo chocolate fudge mini layer cake

    by Alessandra Peters

    Prep Time: 20 minutes

    Cook Time: 30 minutes

     

    Ingredients (serves 4)

      For the Cake

      • 1 1/4 cup almond flour
      • 1/4 cup arrowroot starch
      • 3 tbsp coconut flour
      • 1 tsp baking powder
      • 2 tbsp cacao powder
      • 3/4 cup maple syrup
      • 1/2 cup almond milk
      • 1/2 cup coconut oil, melted
      • 2/3 cup dark chocolate, melted

      For the Frosting

      • 1 cup heavy coconut cream
      • 1 cup dark chocolate chunks

      Instructions

      To Make the Cake

      1. Preheat the oven to 375F/180C.

      2. In a large bowl, combine all the ingredients and whisk until smooth.

      3. Spoon the mixture into a greased and lined 8-inch round cake tin and smooth the top with a spatula.

      4. Bake for 25 minutes, until a toothpick inserted into the centre of the baking tin comes out with a few crumbs attached.

      5. Let cool completely, then remove the cake from the pan and transfer to a plate or serving platter.

      6. Cut out three 3-inch rounds of cake from the large round and keep them aside at room temperature for assembly.

      To Make the Frosting

      1. Place the chopped chocolate in a medium bowl. Heat the coconut milk in a small saucepan until bubbling, then quickly pour it over the chocolate and stir until smooth and shiny.

      2. Place this mixture in the fridge for at least two hours until it has set, then transfer it to a stand mixer and whisk for 2-3 minutes until thick and fluffy.

      To Assemble

      1. Place a small cake round on a serving platter or plate, then top with a little frosting, spread with an offset spatula, and repeat with the remaining layers, spreading frosting between each layer. Frost the outside of the cake and use any remaining frosting to pipe decoration around the sides of the mini cake.

      2. Serve/eat immediately!

      Powered by Recipage