Pumpkin cookie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine 800ml plant-based milk 1 1/2 cups mashed smooth pumpkin (like butternut or non-stringy pumpkin) 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 1 tbsp cinnamon 1kg self-raising flour 1 cup coconut flour 1 cup soy milk powder or milk powder or choice 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Mix in the mashed pumpkin. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Add the rusk batter into the rusk baking trays. Mix the 1/4- 1/2 cups of sugar with the cinnamon. Sprinkle the cinnamon sugar over the top of the pumpkin rusks. Bake the rusks for 50-60 minutes until golden on top Once golden, remove the rusks from the oven and let them cool completely before removing from the tins. Slicing the rusks into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these super yummy nostalgic rusks* M* Related Posts
Marmite sweetcorn bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 1/2 cups brown bread flour 2 tsp baking powder 2 tbsp nutritional yeast 1/4 tsp salt 1 cup sweet corn 400ml beer or cider 2 tbsp Marmite Additional add in’s: 2 cups shredded cheese Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, nutritional yeast, and salt into a bowl. Gradually add the sweetcorn and beer and mix well. Pour into a bread tin, bake, add the Marmite swirls on top, and bake for 25-30 minutes until nice and brown on top. Let the bread cool before removing from the tin and slicing! Photo Gallery I hope you love this yummy bread recipe** M* Related Posts
Gluten-free vegan rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups coconut flour 1 cup almond flour (sub with brown rice flour or tapioca flour) 2 cups shredded coconut 1 cup mixed seeds 1 cups dried cranberries or chopped dates 1/4 cups corn starch 1/4 cup flaxseed flour or psyllium husk 1 1/2 cups brown sugar or coconut sugar 700 ml oat coconut milk or regular plant-based milk of choice 2 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 500g vegan butter or margarine Method Preheat the oven to 180 degrees Celsius. Melt the vegan butter or the margarine, then add the milk and vanilla extract. Gradually mix the flour, shredded coconut, mixed seeds and dried cranberries, flax flour, sugar, baking powder, and salt. Add more milk or water as needed and scoop it into pre-smeared or non-stick sprayed bread tins. Sprinkle on some sugar and bake the rusks for 45-50 minutes until golden and baked through. Let the rusks cool completely before removing from the bread tins, then gently slice the rusks (they are very soft and breakable) into slices and then into fingers. Lay out on baking trays, and let the rusks dry out for 5-6 hours at 110 degrees Celsius or until dry according to your oven. Photo Gallery I hope you love these super delicious rusks!! M* Related Posts
Sticky beet pine nut dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked butter beans 1/3 cups smooth tahini 1-2 tbsp lemon juice 1 tbsp honey Salt and pepper to tasteSticky beets 2 cups sliced and steamed beets 1/3 cups honey 1/4 cup soy sauce Salt and pepper to taste 1 tsp ground cumin 1/2 tsp ground cinnamon Pine nut brittle LSF pine nuts 1/3 cup honey or syrup Dash or chilli flakes Pinch of saltServe with: chopped mint olive oil Lemon zest Method Add the butterbeans. Tahini, lemon juice, honey, salt, and pepper to taste and blend until smooth, add 2-3 ice cubes and blend some more until super smooth. Add the beets to a baking tray, drizzle with the honey, soy sauce, salt, pepper, and spices, and mix well. Bake for 15-20 minutes until golden. Add the pine nuts to a parchment paper lined tray, drizzle with honey and the chili flakes, and then bake for 8-10 minutes at 180 degrees Celsius until golden and bubbly, let it chill beforeserving. Add the dip to your serving plate, and top with the sticky beets, pine nut brittle, drizzle of olive oil, and chopped mint. Photo Gallery I hope you love this super easy and yummy dip! M* Related Posts
Gingerbread men caramel donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 3 1⁄2 – 4 cups strong white bread flour• 1 package instant yeast (11g )• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk oat or coconut milk• 1⁄4 cup golden syrup of another liquid sweetener of choiceCaramel• One can of coconut condensed milk or regular condensed milk• LSF cinnamon sugar• 1/2 cups sugar• 1-2 tsp ground cinnamon Method Whisk together 3 1⁄2 cups flour, yeast, and salt in a large bowl. Then, add in the dairy-free milk and the liquid sweetener. Mix with a spatula until fully combined and smooth, add more flour if too sticky. Once the ball is formed, grease the same bowl mixed in and place the dough ball back intothe bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size. On a lightlyfloured surface, roll out in 2-3cm thickness. Then, use a gingerbread man cookie cutterabout 3 cm in cm. fold and roll until all the dough is used up. Place the donuts on a bakingsheet then cover and let rise again for 30 minutes. Heat oil the oil, and test with a piece of dough until it rises. Fry each donut for 30-45 seconds or until golden brown on each side. Remove the donuts from the hot oil and place them on a kitchen paper towel to drain theexcess oil. For the caramel, Add the condensed milk to a saucepan and bring to a simmer until it darkensin color, once they are nice and brown, Dip the donuts in the caramel and add sprinkles ontop. Sprinkle on some cinnamon sugar and enjoy! Photo Gallery I hope you love these super cute and delish gingerbread men donuts!! M* Related Posts
One bowl banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium bananas, mashed 1/2 cups plant-based milk or more if needed 1/3 cup olive oil or melted coconut oil 1 heaped tbsp tahini or smooth nut butter of choice 1 tbsp apple cider vinegar 1/2 cup coconut sugar or less if you don’t want it too sweet 1 tsp vanilla extract Dry ingredients 1 3/4 cups spelt or whole wheat flour 1 cup almond flour or coconut flour 1 tbsp flax flour or grounded chia seeds (=1 tbsp) 2 tsp baking powder 1 tsp cinnamon pinch of salt Method Preheat the oven to 180 degrees Celsius. Mash the banana and add the milk, oil, tahini, apple cider vinegar, sugar, and vanilla, let it curdle a bit for 5-10 minutes. In the same bowl, mix in the flour, flax flour, baking powder, cinnamon, and salt. Mix well, until there are no lumps, line a bread tin with parchment paper or non-stick spray, pour in the banana bread batter, and bake the bread for 35-40 minutes until golden brown. Let the bread cool before removing from the tin to slice and enjoy! Photo Gallery I hope you love this amazing one-bowl banana bread!! M* Related Posts
Easy Vegan koeksisters
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups self-rising flour 1 1/2 cups coconut milk or cream 750g castor sugar or light brown sugar 400ml water 20ml lemon juice 1 cinnamon stick 3 L canola oil to fry Method Place the sugar and the water in a saucepan and bring to a simmer until the sugar has dissolved, remove from the heat and mix in the lemon juice. Place the sugar syrup in the fridge to chill until ice cold. Overnight might be best! Sift the flour, add the salt, and then mix in the coconut cream gently with a spatula until you have a soft dough. Knead a bit to let the dough come together, and add more flour if needed. Roll the dough into 5mm thickness and slice into 5cm strips, make use of three strips to make a mini braid and pinch together the edges so they stick together. In a large cast iron base pot, heat the canola oil, and add a piece of dough to see if the oil has heated enough Once the dough rises to the top, it’s time to fry the koeksisters. Deep fry the koeksisters a few at a time, do not overcrowd the oil, once they are brown, drain on some kitchen paper towels and immediately immerse in the cold syrup. Remove the koeksisters from the syrup and enjoy! Photo Gallery I hope you love these crunchy syrupy koeksisters!! M* Related Posts
Quinoa chia seed wraps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked quinoa 1/3 cup TF chia seeds Some salt to taste 1/4 cup nutritional yeast 1 1-2 tsp baking powder Method Add some water to the chia seeds and mix well until nice and puffed up, soak the quinoa for at least 1 hour or overnight. Once everything is soaked, add the quinoa with its water for blending, chia gel helps,nutritional yeast, baking powder, and salt to taste. Once blended until smooth, heat a non-stick pan and add a generous dollop in the middle, swirl it around and then let it cook, flip over and let it cook on the other side. Cook until the batter is done, store in an airtight container in the fridge for one week, use as desired, or freezethe wraps are individually wrapped in baking paper or wax paper. Photo Gallery I hope you love this protein packet and GF wraps! M* Related Posts
Caramel chocolate miso banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M* Related Posts
Condensed milk Rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1kg cake flour 15g instant dry yeast 350g store bought or homemade vegan condensed milk 1/2 cups light brown sugar 125g melted margarine or vegan butter pinch of salt some lukewarm water to knead Method Sift the flour into a large bowl along with the salt. Melt the margarine, pour in the yeast, vegan condensed milk, and vanilla. Let the yeast start to bubble and pour the wet into the dry, knead with some milk until you have a soft dough, and leave to rise for an hour or so. Preheat the oven to 180 degrees Celsius once the dough has risen. Grab a large handful of the dough, roll it into a smooth ball, and stack it neatly into a greased bread tin or rusk tin, cover it with a cloth, and let it rise again. Brush with milk and sprinkle with sugar, bake the rusks for 30-40 minutes until brown. Let the rusks cool before removing them from the tins, tear, and slice, and then dry the rusks at @100 degrees Celsius for 2-3 hours. Store in an airtight container for up to one month. Photo Gallery I hope you love these fluffy and comforting rusks! M* Related Posts