Vegan pistachio macarons

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients Vegan Macaron Shells  110 grams of almond flour  110 grams of powdered sugar  75 grams aquafaba  1/4 tsp cream of tartar or xantham gum   66 grams of granulated sugar  1-2 tbsp matcha powder   Green food colouring   Vegan pistachio cream filling   2 tbsp vegan butter or margarine   1/2 cup pistachio butter (Buttanutt spreads)   2 cups powdered sugar   Method Vegan Macaron Shells  Gather all of the ingredients before starting to make the macarons. Measure out the almond flour, powdered sugar, aquafaba, cream of tartar, and granulated sugar.  Line two baking sheets with silicone mats or parchment paper, and fit a large piping bag  with a round tip  Sift the almond flour, powdered sugar and matcha together. Set aside. Place the aquafaba in the bowl of a mixer.  Start whipping on low speed and add the cream of tartar. Whip for about 30 seconds, until the aquafaba starts getting white and thick.  Raise the speed to medium and continue to whip for another minute or so, until you are able  to see streaks left by the whisk on the aquafaba  At this point, raise the speed to high, and start to add the granulated sugar, slowly, a bit at a  time.  Continue to whip until the aquafaba achieves stiff peaks.  The whole whipping, from beginning to end, should last about 10 minutes. It might take more or less time depending on your mixer, and on the aquafaba. If I am using my hand mixer, the whipping time can even take about 20 minutes.  Stop whipping when the peaks are shooting straight up, add the sifted dry ingredients to the whipped aquafaba. Start folding with a spatula slowly.  10. Add food coloring at this point, if using any. Fold the batter forming the nr 8.  11. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very very brief. You are basically just looking to incorporate the dry ingredients with the meringue.  Transfer the batter to the piping bag. Pipe on a baking sheet lined with a silicon mat or parchment paper, and add some macron mixture to the bottom so the paper sticks. 13. Slam the trays against the counter to release air bubbles, and use a toothpick to pop any remaining bubbles. Let the shells rest for 60-90 minutes until the shells are dry. Test this by touching a macaron gently with your finger. Depending on humidity levels and weather, it might take longer or less time for your macarons to dry.  15. Preheat the oven to 150 degrees Celsius. Bake each tray separately, one tray at a time. 16. Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat.  17. Baking time might vary depending on your oven, the consistency of the batter, and oven temperature.  Try to wiggle a macaron, and if it doesn’t feel jiggly, you can remove it from the oven. Let the macarons cool down before filling.   Cream all of the filling ingredients together until smooth, and scoop into a piping bag.  Photo Gallery Hope you love these beautiful and delicious macarons! M*

Double dark chocolate buckwheat loaf

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 1 ½ cups buckwheat flour ½ cup tapioca flour or almond flour (this will produce a dense cake )  ½ cup cacao powder 1 ½ tsp baking powder  ½ cup coconut sugar 1 ½ tbsp flax seed flour 1/4 cup water ⅔ cup melted coconut oil  ⅓ cup coconut or soy milk 1 cup apple puree 1 cup dairy-free chocolate chips    Chocolate ganache frosting  150g of your favourite dark chocolate  1/3 cup coconut cream or full-fat coconut milk  cherries to decorate  Method Preheat oven to 180 degrees Celsius. Line a bread baking tin with baking paper. In a mixing bowl add the apple puree, flaxseed flour, water, coconut oil, and milk. Whisk well.  In a separate bowl add the buckwheat flour, almond flour, or alternative GF mixture, coconut sugar, baking powder, and cacao powder to a large mixing bowl. Whisk to combine. Pour the apple mixture into the flour mixture and stir until just combined. Fold in the chocolate chips, pour into the loaf tin, and bake for 50 minutes at 180 degrees Celsius. The loaf is baked once a skewer comes out clean when inserted into the center of the loaf. Once the bread is baked, remove it from the oven and allow to cool in the tin for about 10 minutes before transferring to a cooling rack. For the ganache- melt the chocolate slowly pour in the coconut cream and whisk well until it starts to thicken. Pour over the loaf, and let it set slightly before adding the cherries, slice and serve! Photo Gallery Hope you love this decadent double chocolate loaf! M*

Berry ice lollies

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 1/4 cup beet or berry powder 1/3 cup raw honey or syrup of choice 2 cups Buttanut spreads macadamia milk 1/2 cup Buttanut spreads macadamia nut butter 1 tsp vanilla extract 1 cup blueberries Method 1. Place all of the ingredients except the blueberries in a high-speed blender and blend until smooth, pour into ice cream moulds of choice, and then add in the blueberries.2. Let the berry pops set, remove them from the moulds, and enjoy! Photo Gallery Hope you love these delicious and fresh berry pops!! M*

Butternut almond lasagna

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 4 cups butternut boiled or roasted until jammy 2 cups Buttanutt spreads almond milk 3/4 cup Buttanutt almond butter 1/2 cup vegan cream cheese 1/4 cup nutritional yeast Salt and pepper to taste Lasagne sheets Bread crumbs or cheesy crackers to top Sage to top Method 1. Preheat the oven to 180 degrees Celsius. Place the cooked butternut in a high-speed blenderalong with almond milk, almond butter, cream cheese, nutritional yeast, garlic, salt, and pepper.2. Blend everything until smooth, at the bottom of your preferred lasagna dish, add a couple ofdollops of the pumpkin sauce, and then add 2-3 lasagna sheets.3. Repeat until the dish is covered with sauce and lasagna sheets, add your toppings, and bake in the oven for 30-40 minutes. To ensure the lasagne sheets are cooking well, add some more milk slightly on the edges of the lasagna.4. Let it cool slightly before serving. Photo Gallery Hope you love this cozy and super easy lasagna! M*

Vegan eton mess

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 120 ml / ½ cup aquafaba ½ tsp lemon or lime juice, white wine, or apple cider vinegar125 g / ½ cup + 2 tbsp fine caster sugar Whipped coconut cream Berry coulis or jam Fresh berries Lemon zest lavender to top Method Preheat the oven to 100º and line a baking tray with a fresh sheet of baking paper. In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this) beat chickpea water with an electric whisk or use a stand mixer until you get stiff peaks. Add ½ tsp of acid to stabilize the mixture and help you reach stiff peaks. To test if whipped chickpea water is ready, gently turn the bowl upside down. If the mixture does not start sliding down, you can start adding sugar. Add sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue until all the sugar has been added. By now, the mixture should become beautifully glossy, thick, and sticky. Spoon the meringue mixture into a piping bag. You can also use a large ziplock bag, If using a plastic bag, cut the corner of your filled bag off – start with a small hole and make it larger if needed. Allow some space around each meringue or else they may stick together. Bake for about 90 minutes, then turn the oven off but leave the tray with the meringue inside with the oven’s door slightly open for another 90 minutes for the meringues to dry out fully. Keep the meringues in an airtight container. Note that the exact baking time depends on the size of your meringues, so if you are going for a larger size, be sure to adjust the baking time. To assemble layer the meringue in the serving glasses along with the whipped coconut cream, berry coulis, and fresh berries. Top with grated lemon zest and lavender. Photo Gallery Hope you love these pretty and delicious desserts! M*

Hazelnut coffee cake

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients   3 cups self-rising flour or cake flour 1 ½ cups light brown sugar 1 ½ tsp bicarbonate de Soda 2 tsp baking powder 1 tsp Cinnamon ¾ tsp Salt 3 Tbsp frozen Instant Coffee Powder 1 ½ cups non-dairy milk 3 tsp Vanilla Extract ¾ cup Canola Oil or melted coconut oil 1 ½ Tbsp Apple Cider Vinegar Frosting: 3-4 cups icing sugar ½ cup Vegan Butter or margarine 1 shot espresso, chilled (1/4 cup) 1 Tbsp Instant Coffee Powder 1 tsp Vanilla Extract Toppings Crushed coconut biscuits 2 cups roasted hazelnuts, chopped Method Preheat the oven to 180°C. Spray two cake pans with non-stick spray and line the bottoms with circles of parchment paper. Sift the flour,  sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl. Mix. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes. Divide the batter evenly between the two prepared cake pans and smooth down. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting. Frosting: Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl cream until smooth. Frost the cakes with buttercream, and decorate with crushed biscuits and toasted hazelnuts. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 or so before serving. Photo Gallery Hope you love this delicious and absolutely yummy cake!! M*

Herby pea hummus

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 1 1/2 cups canned chickpeas (leave some of the brine to blend)  1 cup thawed or fresh peas  1/3 cup runny tahini  1 tbsp nutritional yeast  1-2 tbsp lemon or lime juice  1 tbsp honey or agave  salt and pepper to taste  1 tbsp basil pesto  some water, milk or chickpea brine to smooth out  fresh herbs to serve  pine nuts and olive oil to serve  Method Place the chickpeas, peas, tahini, nutritional yeast, lemon juice, honey, agave, seasoning, and basil pesto in a high-speed blender. Blend until smooth, add some chickpea brine, milk, or water if it’s too thick.  Scoop on to a serving platter and drizzle on some oil, hemp seeds, pine nuts, and fresh herbs.  Serve and enjoy or store in an airtight container for up to three days for optimal freshness.  Photo Gallery Hope you love this delicious and protein-packed dip! M*

Cashew pistachio nut butter

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 2 cups roasted cashews  1 cup raw shelled pistachios  1/3 cup hemp seeds  pinch of salt  Method Add the cooled nuts to a high-speed blender, along with the hemp seeds and the salt.  Process until it starts to form bread crumbs, scrape down the sides ever so often until the nut butter comes together.  You have to break down the clumping of the nut butter, until it starts to smooth out>  This takes about 15-20 minutes until the nut butter starts to smooth out, here you can decide the consistency, I like my nut butter quite smooth and runny! Store in a glass container for up to a month.  Photo Gallery Hope you love this delicious and protein-packed nut butter! M*

Coconut carrot bundt cake

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 2 cups self-rising flour sub half with either spelt, rye, wholewheat, or oat flour 1/2 cup shredded coconut 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tsp Cinnamon 1 tsp Nutmeg 1 ½ cups coconut Sugar 2 ⅓ cups Grated Carrot 1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water) ½ cup Canola Oil (120ml) or olive oil 1/2 cup coconut milk 1 medium over-ripe mashed banana or apple puree 1 tsp Vanilla Extract 1 Tbsp Apple Cider Vinegar 1 cup Walnuts (100g) Chopped, Optional (sub with pecans) Coconut cream cheese frosting: 2 cups raw cashews, pre-soaked, rinsed, and drained (sub with coconut cream- not set) sub with a tub vegan cream cheese @woolworths_sa 1-2 cups icing sugar 1 1/2 teaspoon lemon juice 1–2 teaspoons vanilla extractpinch of salt 1–3 tablespoons coconut milk, if needed. Method 1. Preheat oven to 180 degrees Celsius. Generously grease the bundt pan and dust it with some flour.2. Stir together milk and vinegar in a small glass bowl. Let curdle while preparing the rest of the batter.3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, nutmeg and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, apple puree mashed banana, and nuts.4. Pour batter evenly into the cake bundt pan and place into the preheated ovenBake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.5. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.6. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.6. Blend or mix well the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top along with a sprinkle of icing sugar. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*

Sweet potato chocolate mousse

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 1 1/4 cup steamed sweet potato  1/3 cup brown dates or liquid sweeteners like honey or agave  3/4 cup coconut cream or full-fat milk  1/3 cup cacao powder  1 tsp vanilla extract  pinch of salt  Method Add the ingredients to a blender and blend until smooth, scoop into serving jars, add more cacao powder, and chill for 1-2 hours.  Serve and enjoy! Photo Gallery Hope you love these delicious and. nutritious mousse cups! M*