Heart shaped cinnamon buns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 ½ – 4 cups white bread flour or self-rising flour 1 package of instant dry yeast 1 teaspoon salt 1 ½ cups lukewarm dairy-free milk ¼ cup syrup For the Filling 1 1/2 fresh raspberries or raspberries ½ cup brown brown sugar 1 tbsp lemon juice zest of a lemon (approx 1/2 tsp) 1/3 cup chia seeds (optional) Frosting 1 cup vegan cream cheese 3/4 cup or more icing sugar some more lemon zest fresh raspberries and more jam to top Method In a large bowl, whisk together 3 ½ cups flour, yeast, and salt. Then, add in the lukewarm dairy-free milk and syrup. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed, form into a ball, add back into a lightly oiled bowl, place in a warm area, and cover with a damp cloth to rise for about an hour or until double in size. In a saucepan, add the berries, sugars, syrup, lemon, and zest together. Let it come to a simmer and mash the berries, add the chia seeds and turn it down to low, let it cook for 3 minutes more, whisk well, and add a bit of water if needed. Let it chill. Once the dough has doubled in size, pull out the dough and lay it out on a lightly floured surface. Using a rolling pin, roll dough into a rectangular shape about 2cm thick. Add a sprinkle of sugar onto the cinnamon rolls, then a generous tbsp of the berry chia jam. Slice into long strips and roll up each edge until they meet together, pinch the bottom of the roll to make a heart and place in a parchment paper lined round tin, repeat until the dough is done. Makes roughly 8-10 rolls, depending on how thick you slice the strips. Let it rise again for another half an hour or so. Bake the cinnamon buns for 35-40 minutes until golden. Frosting Cream the frosting ingredients together until smooth and glossy, once the buns have baked and have slightly cooled to lukewarm, remove them from the pan, and add the frosting on top, with more dollops of the jam and fresh berries. Photo Gallery Hope you love these pretty pink heart buns! M* Related Posts
Apple “chicken” salad rounds
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 apples, cored and sliced into slices 1 cup canned chickpeas, drained 1/4 cup red onion diced 1/4 cup celery, sliced into small cubes 1/4 cup chopped cranberries 1/3 cup cubed vegan cheddar cheese 1 tbsp Dijon mustard 1/3 cup vegan mayonnaise 1 tsp lemon juice 1 tsp honey salt and pepper to taste everything bagel spice to serve spring onion or dill to serve Method Mash the chickpeas, then add in the onion, celery, cranberries, cheese cubes, mustard, mayonnaise, lemon juice, honey and seasoning. Taste and adjust! Core and slice the apples and serve a tbsp of the chickpea mixture onto the apple slices. Dust h with some everything bagel spice and spring onion or fresh sill! Serve and enjoy! Photo Gallery Hope you love these super easy and refreshing salad rounds! M* Related Posts
Pistachio baklava bliss balls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup soaked brown dates 1/2 cup peanut butter or smooth cashew butter (more if needed) 1 tsp vanilla extract pinch of salt 1/2 cup roasted cashews or walnuts 1/2 cup shredded coconut 1 cup pistachios 1/2 tsp cinnamon 1/4 tsp nutmeg crushed pistachios to roll in Method Add the soaked (drained brown dates) and the rest of the bliss ball ingredients into a high-speed blender or food processor and blend until it all comes together. Roll in to balls and then in the crushed pistachios, chill and freeze and enjoy as you like! Photo Gallery Hope you love these delicious and easy bliss balls! M* Related Posts
Peanut butter chickpea stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, steamed 1 can chickpeas, drained 1/2 red onion, diced olive oil to fry 1/3 cup peanut butter 1/2 can coconut milk 1 tbsp honey or agave syrup 1-2 tbsp lemon or lime juice 1 tsp cinnamon 1/2 tsp ground cumin 1/4 tsp yellow mustard seeds some water to smooth it out salt and pepper to taste vegan butter or margarine 1- 2 tbsp chili oil crunch vegan cream cheese to serve Fresh herbs to serve (basil, spring onion or cilantro) Method Boil or steam the sweet potatoes with the skins on until soft. Add some olive oil to a pan add the diced red onion and fry until translucent. Add the spices and dry a few minutes more before adding in the chickpeas, peanut butter, coconut milk, and some water if necessary. Add the honey , lemon juice and season to taste, slice the sweet potatoes lengthways and mash slightly with some butter. Add 2-3 tbsp of the chickpea mixture inside of the sweet potato and serve the sweet potato with the vegan cream cheese, chili oil crunch, and fresh herbs. Photo Gallery Hope you love this delicious and easy lunch or dinner idea! M* Related Posts
Vegan pistachio macarons
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Double dark chocolate buckwheat loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Berry ice lollies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Butternut almond lasagna
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Vegan eton mess
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Hazelnut coffee cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts