Mini batch Carrot cake cupcakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 mashed banana (sub with applesauce) 1/2 cup spelt or oat flour 1/2 cup coconut flour or almond flour 1 tbsp flaxseed flour 1/3 cup shredded carrots 1/3 cup chopped pecans (or walnuts) 1/2 cup plant-based milk milk 3 tbsp smooth almond butter 1/4 cup raw honey or date syrup syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking powder 1/2 tsp baking soda pinch of salt Frosting 1 cup soaked cashews 1 cup coconut cream 1/2 cups icing sugar or 1/4 cups raw honey or date syrup 1 tsp vanilla extract pinch of salt extra walnuts or pecans for decoration fresh rosemary or thyme for decoration Method Preheat oven to 350 F and grease muffin tin with coconut oil. 2. In a medium bowl add flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. In another bowl, mash the banana, pour in the milk, honey or date syrup, and almond butter. Mix well until combined. Add dry and wet ingredients and mix until combined. Fold in carrots and pecans and spread batter evenly into a paper lined muffin tins muffin tin (about 3/4 of the way.) Bake in the oven for about 20-25 minutes until the toothpick comes clean. Let them cool completely. Blend the drained cashews with coconut cream, icing sugar or honey, vanilla extract, and a pinch of salt. Scoop into a piping bag and frost the cupcakes, decorate the cupcakes with chopped pecans or hazelnuts, and enjoy! Store the leftovers in the refrigerator for a few days or freeze the cupcakes (without the frosting for the future) Photo Gallery I hope you love these super fluffy and yummy cupcakes!! M*
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*
Fragrant orzo stuffed peppers
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 peppers of choice 2-3 cups cooked Orzo rice (short grain pasta found at various grocery stores) sub with quinoa or couscous 1/3 cups sun-dried tomato pesto @inapaarmanskitchen is really yum 1 can of chickpeas drain and washed, pat dry (sub with protein of choice) Good quality olive oil Nutritional yeast for that cheesy flavor Some seasonings like smoked sal I usedMediterranean flavor mixSalt and pepper to taste1 tsp lemon zestSplash of lemon juiceMore pesto to serveCrumbled feta if you have Method Preheat the oven or air fryer to 180 degrees Celsius. Slice the peppers lengthwise and remove the seeds, place in a baking tray with the chickpeas, and dress with olive oil, nutritional yeast, herbs, salt, and pepper! Bake for 29 minutes, meanwhile cook the pasta according to the instructions and drain and dress with a bit of oil once cooked, along with the pesto, and mix well. When the peppers and chickpeas are nice and cooked, scoop in the orzo into the peppers, add dollops of pesto, drizzles of lemon juice, lemon zest, and chickpeas on top, serve with fresh basil and some crumbled feta, and enjoy! Photo Gallery I hope you love these incredibly easy and delish stuffed peppers! M*
Fig chocolate chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup chia seeds 1 1/2-2 cups coconut water or filtered water or @buttanutt chocolate oat milk 1 heaped tbsp cocoa powder 1 scoop vanilla or chocolate protein powder of choice sweetener if you like tahini to serve sliced figs or fresh fruit to serve Method Mix the chia seeds, water, cacao powder, protein powder, and sweetener. Stir now and again so the chia seeds don’t clump together. Once nice and thick, serve with runny tahini, sliced figs, and a drizzle of sweetener of choice. Photo Gallery I hope you love this delish and super-filling chia seed pudding recipe! M*
Sweet potato waffles
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 medium sweet potato boiled or steamed until soft1/2 can chickpeas drained and tossed with 1 heaped tbs sun-dried tomato pesto @pesto_princess (brand i love)Salt to tasteDrizzle of oil1 tbsp nutritional yeast (for a cheezy taste and extra nutrients)Sliced avoDillTahini dressing: 1 tbsp runny tahini (@theoldstonemill the best)1 tbsp lemon juice or apple cider vinegar1-2 tsp honey or date syrupPinch of saltGarlic powder Method Heat your waffle pan, slice the sweet potato in half, toast until golden brown, and toss the chickpeas with the pesto, oil, salt, and nutritional yeast roast the chickpeas at @180 degrees Celsius until toasted. Add the rest of the ingredients to the waffle,and mix the dressing! Top that on top and enjoy…! Photo Gallery I hope you love this easy and super delish recipe! M*
Hazelnut Rayu
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 200g toasted hazelnuts, skins removed 1/3 cups garlic flakes or 5 crushed garlic cloves 300ml neutral oil 2 tbsp chili flakes (Korean ones if you can find them) 1 tbsp chilli powder 2 tbsp brown sugar 1 tsp salt 2 tbsp toasted sesame seeds 2 tbsp soy sauce 2 tbsp sesame oil Method Toast the hazelnuts and remove the skins, chop roughly. Fry the garlic in the oil until nice and brown. Add the toasted nuts, sesame seeds, 2 tbsp chili flakes, 1 tbsp chili powder, sugar, salt, and sesame seeds, and pour the hot garlic fried oil over this mixture. Lastly pour in the soy sauce and sesame oil and mix well before storing in a glass container at room temperature for future use! Photo Gallery i hope you love this amazing chili oil recipe as much as i do! M*
Festive spiced 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 cream Sugar syrup 250ml water 370g white sugar 1 cinnamon stick 2-star anise 1/2 lemon or orange sliced into slices 1/4 knob of ginger sliced into slices Method Firstly make the syrup to chill, add the ingredients into a saucepan, and bring to a simmer on low until the sugar has dissolved and the syrup starts to thicken and golden. Remove the orange slices, and chill in a glass bowl or heatproof bowl in the fridge until super cold. For the Koeksister: in a large bowl mix the flour and the coconut cream, until the dough comes together, knead if needed until you have a smooth dough. Roll out into a floured surface and then slice into 2-3 cm strips, use 2-3 cm strips to braid to make mini braids, pinching the edges together (wet the edges if needed). Heat some Canola oil and then test with a small piece of dough to see if the oil is hot, fry the braids until beautifully brown, drain quickly on kitchen paper towels, and emerge in the sugar syrup quickly for about 40-60 seconds. Place in the fridge to chill until everything is done, freeze the extra Koeksisters in batches. Photo Gallery I hope you love these amazing koeksisters! M*
Charred lemon hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 x can canned chickpeas or two cups cooked and chilled chickpeas 1/3 cups smooth tahini 1-2 tbsp nutritional yeast 1 tbsp raw honey or syrup of choice Salt and pepper to taste Charred lemon 1 medium lemon, washed and sliced Some olive oil to bake Salt and pepper Smoked paprika Chilli flakes Drizzle of MCT oil Method Add the lemon slices to a parchment paper-lined pan, and drizzle with oil, salt pepper, and spices. Grill or bake for 10-15 minutes at 180 degrees Celsius. Add the hummus ingredients to a high-speed blender and blend until smooth, add the lemon and some ice cubes and mix a bit more! Add desired toppings and serve Photo Gallery I hope you love this recipe delish hummus recipe!! M*
Crème brûlée gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 250ml creamed corn 1/2 cups coconut milk or plant-milk of choice 1/3 cups corn starch 4 gem squash halves, steamed sugar to burn Kitchen blow torch Method Mix the creamed corn, milk, and cornstarch, and add 2-3 tbsp of the mixture into each gem squash. Bake the gem squash for 10-15 minutes at 180 degrees Celsius. Add a sprinkle of sugar, caramelize the top with a kitchen blow torch, dust with cinnamon and enjoy! Photo Gallery Hope you love love this recipe as much as I do! M*
Almond butter pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup whole wheat flour or oat 1-2 scoops vanilla protein powder 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups plant-based milk (more if needed) 1/3 cup LSF almond butter 2 tsp raw honey 1 1/2 tsp vanilla extract 1 tablespoon coconut oil, melted 1/3 cup fruit puree or mashed banana Almond butter, berries, and syrup, for serving Method Whisk together flour, protein powder, baking powder, and salt in a large bowl. Set aside. In a medium bowl, whisk together milk, fruit puree, or mashed banana, syrup, vanilla, and coconutoil. Stir in the almond butter, and whisk until smooth. Add wet ingredients into the flour mixture and stir until combined. Cook the waffles accordingly. Cook until browned, and continue making waffles until the batter is gone. Serve warm with almond butter, blueberries, and syrup, if desired. Photo Gallery I hope you love these yummy protein-packed waffle recipe!! M*
