Milk tart Jaffle
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 400ml coconut milk or cream 1/4 cup corn starch (mixed with some milk to make a paste) 1 tsp vanilla extract 1/4 cup sugar or choice For slices of your favorite bread, I used honey and oat bread from @sasko_sa Cinnamon sugar to roll Bushbaby or any gas stove will work/ braai Jaffel pan/maker Method 1. Place the filling ingredients in a saucepan and bring to a simmer, whisking whilst it thickens. Once thicken let it cool! 2. Add 1-2 tbsp of the milk tart filling to one slice & add another slice on top, press into the Jaffle maker, and then let it toast for 2-3 minutes on each side. Roll in cinnamon sugar, and enjoy hot with some whipped cream or ice cream! Photo Gallery Hope you love these delicious Jaffles! M* Related Posts
Raw date fudge
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup dates soaked in water and drained 1/2 cup peanut butter 1/4 cup melted coconut oil 1 tsp vanilla extract 1/4 cup cacao powder Melted coconut to top Sea salt Method 1. Place the dates, Peanut butter, and coconut oil in a blender and blend until smooth.2. Scoop the fudge mixture into silicone moulds and freeze.3. Once frozen dip into melted chocolate and serve with some sea salt. Photo Gallery Hope you love these super easy and yummy treats! M* Related Posts
Asparagus stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients two medium sweet potatoes 1 cup cooked chickpeas, washed bunch steamed asparagus 1/2 cup raw cashews 1 medium potato, peeled and diced 1/2 cup coconut milk or plant-milk 1 tbsp nutritional yeast garlic salt za’atar fresh dill truffle/lemon oil Method Wash the sweet potatoes, steam lightly, and place on a baking tray, sprinkle with salt, add the chickpeas, and then bake for 10 minutes at 200 degrees Celsius. check after 10 minutes and then bake for another 5-8 minutes at 180 degrees Celsius. Bring the cashews and diced potato to a boil until soft. Drain and add the milk, nutrition yeast, and corn starch, and blend until smooth. bring the sauce to a simmer until it starts to thicken and keep warm until the sweet potatoes and chickpeas have crisped up. Steam the asparagus until soft, slice the sweet Potato lengthways and then stuff with the steamed asparagus, top with the creamy sauce and crispy chickpeas, and add a dash of the za’atar, dill, and truffle/lemon oil. Photo Gallery Hope you love this super fast, healthy, and oil-free meal! M* Related Posts
coconut almond 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 overripe bananas (extra one to top) 1 1/2 cup self-rising flour or white bread flour 9sub with spelt, oat or buckwheat flour) 1 cup brown sugar 1/3 cup LSf almond flour 1/3 cup LSf coconut flour 1 1/2 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 two aground cinnamon 1 1/2 cup plant milk 1 heaped tbsp apple cider vinegar 1/3 cup melted coconut oil 1 tsp vanilla extract Chocolate chips Method Preheat oven to 180 degrees Celsius. Line a banana bread loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside. In a large bowl, whisk together the mashed bananas, milk, apple cider vinegar, oil, and vanilla extract until well combined. Add in the brown sugar, self-rising flour, almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt. Use a wooden spoon to combine. Fold in the chocolate chips. Pour batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle some chocolate chips on top. Add a sliced banana and sprinkle on some sugar. Bake for 50 minutes hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day, served with nut butter and a drizzle of honey. Enjo Photo Gallery Hope you love this delicious and fluffy bread! M* Related Posts
Cauliflower tabouli
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet of cauliflower rice from steamed (or blitz one medium-sized cauliflower into small pieces0 2 cups cooked whole wheat couscous Chopped baby asparagus (sub with roasted sweet potato, roasted Brussels sprouts, greens beans, etc) De-seeded cherries (sub with chopped dates, grapes, chopped peaches etc) 1/2 pomegranate jewels 1/3 cup dried cranberries 1/3 cup chopped pistachios Fresh chopped dill Fresh chopped mint Caramelised seeds and nuts 1/2 cup simple truth mixed seeds from @checkers_sa 1 packet of raw cashews from @checkers_sa 1/2 cup golden syrup or raw honey Pinch of salt Dressing 1 tbsp Dijon mustard 1/4 cup molasses or raw honey 1/3 cup apple cider vinegar 1/3 cup olive oil 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1 tsp sumac Chilli salt Serve with creamy hummus and fluffy naan Method 1. Preheat oven to 180 degrees Celsius. Place the seeds and nuts on parchment paper and then drizzle over the syrup or honey, bake for 10-15 minutes until golden. Let it cool. 2. Place the cooked couscous, steamed cauliflower in a bowl, add in the rest of the salad ingredients, and mix well. 3. Shake all of the dressing ingredients together and pour over the salad. 4. Scoop the salad onto some creamy hummus, add more herbs on top, the caramelized nuts, and serve with fluffy naan. Photo Gallery Hope you love this scrupulous and fresh salad! M* Related Posts
Bounty bliss balls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet @checkers_sa padkos coconut flakes 2 cups @checkers_sa simple truth rolled oats 1/3 cup @checkers_sa simple truth coconut oil 1 cup brown dates soaked in hot water for 30 minutes 1 tsp vanilla extract 1/4 tsp salt Dipping1/2 cup simple truth smooth peanut butter1/4 cup coconut oil 1/4 cup golden syrup 1/4 cup cacao powder Roll in… Salted caramel coconut from Simple Truth Method 1. Place the coconut and oats in a high speed blender and blend until smooth, add in the coconut oil and blend again until combined. 2. Add in the dates, vanilla extract and salt, and blend until you have a smooth consistency and the dough comes together. Roll in to balls, chill in the freezer until set. 3. Once set, make the chocolate dipping sauce. Melt together the peanut butter, coconut oil and the syrup. Mix well, add in the cacao powder until well combined and dip the bounty bites and roll in the crushed caramel coconut flakes. Place in freezer to set & enjoy!! Photo Gallery Hope you love these divine Bounty bites! M* Related Posts
Chipotle avocado Quesadillas
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Pack Mini tortillas of choice @bwell dip tub of choice (I used paprika) Shredded vegan cheese 1 packet Simple Truth Vegan Chicken pieces from @checkers_sa1/3 cup corn Chopped mini peppers from @checkers_sa fresh produce 1 medium red onion sliced 1 tsp simple truth BBQ spice mix @checkers_saSalt and pepper Ripe avocado diced Fresh cilantro to serve Lime slices (optional) Method 1. Preheat the oven to 180 degrees Celsius. Add a generous dollop of oil to a pan and add in the onion, peppers and the vegan chicken. Add the BBQ spice mix and fry everything until golden, remove from the heat. 2. Add 1 tbsp of the dip to the one tortilla and smooth out, add a handful of the vegan cheese, couple tbsp vegan chicken mix and more cheese on top. 3. Add the other tortilla, add more dip before squeezing on to the bottom tortilla. Place in the oven to bake 8 min before flipping on to the other side. Or alternatively fry in a pan until the cheese has melted on both sides and is crispy. Slice & serve with avocado, cilantro and the chipotle mayonnaise dipping sauce. Photo Gallery Hope you love this super easy and delicious meal! M* Related Posts
Everything bagel ciabatta sandwich
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 sourdough or ciabatta buns toasted Pesto mayonnaise (just mix pesto with your fave mayo) 1 cup sliced peppers 1 cup sliced eggplant 1 cup sliced zucchini Sundried tomatoes Sliced tomatoes Sliced red onion Buffalo Mozzarella or vegan cheese of choice Fresh herbs Everything bagel spice from The old stone mill Method 1. Preheat your oven to 180 degrees Celsius.2. Place the vegetables on a tray and drizzle with oil, garlic salt and roast for 15-20 minutes untilgolden.3. Add a generous layer of pesto mayo to your toasted buns, layer the vegetables, sundried tomatoes, tomatoes , sprinkle generously with everything bagel seasoning.4. Add red onion, add the torn mozzarella and fresh herbs and add more mayonnaise and the part of the toasted bun. Photo Gallery Hope you love these super delicious sarmies!! M* Related Posts
Roasted vegetable tomato spagetti
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1x packet LSF gluten-free spaghetti 1 1/2 cups mini tomatoes 1/2 red onion diced 1 1/4 cup chopped zucchini 1/4 cup almond flour Garlic salt to roast 1 tsp dried oregano 1 tbsp lemon juice 1-2 tbsp nutritional yeast Vegan parmesan cheese grated Olive oil Fresh herbs to serve Method Cook the spaghetti according to the packet instructions. Place the tomatoes, and onions in a baking tray and cover with garlic salt, lemon juice, oregano, and olive oil. Roast at 180 degrees Celsius for about 15-2 minutes. Add the zucchini to another baking tray drizzle with olive oil, and then sprinkle over the almond flour, more herbs, and salt to taste. Mix well and then roast until golden. Once the spaghetti has cooked, drain and add to the roasted tomatoes and mix well, add some nutritional yeast if you like too, and then add 1/3 cup grated vegan parmesan. Add the spaghetti to your serving bowls and then top with the roasted zucchini, pine nuts, and herbs. Add some more cheese before serving. Photo Gallery Hope you love this easy and fresh spaghetti dish! M* Related Posts
Rosemary Olive oil loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups bread flour (sub half with whole wheat) 1 teaspoon instant, rapid-rise or active-dry yeast 11/2 cups water, room temperature 4 tablespoons extra-virgin olive oil 1 1/4 teaspoons salt 4 tablespoons fresh rosemary, chopped 1 tablespoon coarse sea salt Vegetable oil Method 1. Whisk flour and yeast together in a medium bowl. Add room-temperature water and one tablespoon of olive oil and stir with a wooden spoon until a shaggy mass forms and no dry flour remains. Cover the bowl with plastic wrap and let sit for 10 minutes. 2. Sprinkle the salt and 3 tablespoons chopped rosemary over the dough, drizzle on the remaining 3 tablespoons olive oil, and mix until fully incorporated. Cover the bowl with plastic and let the dough rest for 20 minutes.3. With wet hands, fold over the dough on a floured surface, folding it gently until you have a round loaf, preheat the oven to 200 Degrees Celsius, and drop the bread in a parchment-lined cast iron pot.4. Let it rise another 15-20 minutes, dress with more olive oil, coarse salt, and more rosemary.5. Bake the bread for 40 minutes, remove the lid and bake for another 15 minutes until golden brown.6. Let it cool before slicing. Photo Gallery Hope you love this no-knead super fluffy easy recipe! M* Related Posts