Superfood chocolate baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 scoops Biogen super scoop in chocolate 2 cups rolled oats ground into flour 1/4 cup raw cacao powder 1 1/2 tsp baking powder 1 tbsp cornstarch 1/3 cup coconut sugar Pinch of salt 2 cups milk 1 tsp vanilla extract 1 cup finely grated zucchini1/3 cup mashed banana or cooked Sweet potatoToppings Dairy-free chocolate chips Dollops of nut butter Method Place the Super scoops, oat flour, cacao powder, baking powder, cornstarch, sugar, and salt in a bowl. Mix in the milk, vanilla, zucchini, and banana until you have a smooth batter, pour into a desired ramekin to bake, and add chocolate chips on top and dollops of nut butter. Bake for 15 minutes at 180 degrees Celsius until gooey and golden & serve with some yogurt or whipped cream Photo Gallery Hope you love this yummy baked oats! M* Related Posts
Strawberry avocado pasta salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet gluten-free Fusilli pasta 1 cup diced strawberries 1 fresh avocado diced 1/3 cup pomegranate arils 2 cusps fresh rocket 1/3 cup toasted pine nuts 1/3 cup diced walnuts 1/3 cup pesto of choice olive oil balsamic reduction to serve vegan parmesan to serve salt and pepper to serve Method Cook the pasta according to the packet instructions, drain, and mixwith the pesto, olive oil, salt, and pepper. Add the strawberries, diced avocado, rocket leaves, pine nuts, walnuts, and vegan parmesan. Mix gently and well. Drizzle with the balsamic reduction and serve. Photo Gallery Hope you love this absolute must make pasta salad recipe! M* Related Posts
Protein ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 125g raw cashews soaked in water until soft 400ml canned full-fat coconut cream 1/3 cup syrup or sweetener of choice 1 TSP vanilla extract 1 1/2 vegan chocolate protein powder chocolate to dip crushed nuts freeze-dried strawberries Method Place the cashews, coconut cream, sweetener, vanilla & proteinpowder in a high-speed blender and blend until smooth. Pour the ice cream batter into moulds and freeze until set, remove from moulds once set, and then dip into the Chocolate, decorate, and enjoy! Photo Gallery Hope you love these super delicious ice cream pops! M* Related Posts
Greek chickpea pasta salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients LSF gluten free fusilli corn pasta 1/3 cup green olives 1 1/2 cups cherry tomatoes 3/4 cup diced cucumber 3/4 cup cooked chickpeas 1/2 cup vegan feta Fresh basilDressing 1/4 LSF olive oil 1/4 cup red wine vinegar 1/2 fresh Italian parsley 1/4 cup fresh cilantro 1/4 cup fresh basil 1-2 tbsp honey 1 tbsp Dijon mustard Salt and pepper to taste Method 1. Cook the pasta according to packet instructions, dice the tomatoes, and cucumber, and drain the olives. 2. Once the pasta has been cooked, drain and dress with some of the LSF olive oil. 3. Blend the dressing ingredients together until smooth and pour over the cooled pasta, add in the chickpeas, tomatoes, cucumber, olives, and cubed feta. 4. Serve the salad with fresh basil. Photo Gallery Hope you love this super delicious and simple pasta salad! M* Related Posts
Carrot cake donut holes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups dry roasted almonds from @lifestylefoods 1 cup mixed dry fruit from @lifestylefoods 3/4 cup grated carrots 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla extract Pinch of salt Lifestyle foods white chocolate melted to dip (alternatively mix melted coconut oil with some liquid sweetener and dip the chilled carrot cake balls) Method Place all of the carrot cake ball ingredients in a high-speed blender and blend until smooth,add some coconut milk to help it smooth along. Roll into balls and place in the freezer to set. Melt some lifestyle foods chocolate and dip the balls in the chocolate, let it set again and enjoy! Photo Gallery Hope you love these raw donut holes! They are the bomb;) M* Related Posts
Sweet corn cider bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients • 2 1/2 cups bread flour• 1 1/2 cups whole wheat flour• 1 tbsp baking powder• 1 teaspoon salt• 50ml Maple syrup• 300 ml dry cider like savanna• 2 cups fresh or canned corn kernels or sub with 1x 300ml can sweetcorn /creamed corn • 1 cup grated vegan cheddar cheese• 6 tbsp vegan butter or margarine Method 1. Preheat the oven to 180° and grease a loaf pan.2. In a mixing bowl, combine all the dry ingredients and mix.3. Add the cider then mix until just combined. Stir in the corn and cheese.4. Transfer to the prepared loaf pan then place the butter on top and place in the oven.5. Bake for 60 minutes, checking to see if the bread is cooked after 45 minutes. Test by inserting a skewer, if it comes out clean the bread is cooked.6. If the bread is browning too fast, loosely cover it with a piece of foil and continue baking.7. When the bread is cooked, remove it from the oven and allow to cool before serving with some butter. Photo Gallery Hope you love this lovely loaf, its really so Delicious! M* Related Posts
Italian kisses ice cream sandwiches
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients * 2⁄3 cup (100g) hazelnut flour* 1 cup Lifestyle foods (100g) ground almond flour* 1⁄2 cup (100g) castor sugar* 2⁄3 cups (100g) plain flour (all-purpose)* 120g margarine softened* melted chocolate* Vegan ice cream* Sprinkles Method Mix all the dry ingredients together then add the softened margarine. Using your hands combine the ingredients together until a dough has formed. Form it into a ball, wrap it in a clingfilm and chill in the fridge for 2 hours. Preheat the oven to 175 degrees Celsius. Once chilled remove the dough from the fridge and using your hands pick up a small amount of dough and pinch it together using your fingers soit sticks together and feels pliable. Roll it very lightly between the palms of your hands to form a small 1 1/2 cm ball. Do the same with the rest of the dough placing the balls on a lined baking tray then bake in the oven for 15 minutes. To fill the cookies simply take one cookie and place a small amount of chocolate hazelnut spread or melted chocolate in the middle (around 1⁄2 tsp). Add a scoop of ice cream to make ice cream cookies. Place another cookie on top and press them together to spread the filling out evenly, Dip in chocolate again and freeze for a bit before enjoying. Photo Gallery Hope you love these delicious and scrumptious cookies! M* Related Posts
Gluten free vegetable lasagna
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients San remo pasta sheetsSauce 1 1/2 heaped tbsp margarine or vegan butter 1 1/2 heaped tbsp flour or corn starch 3 cups soy milk 1 cup butter beans 1 1/2 cup steemed butternut 1/4 cup nutritional yeast Garlic salt to taste Basil Pesto of choice Finely Shredded zucchini Baby spinach Vegan cheese Method Preheat the oven to 180 degrees Celsius. Place the butter in a saucepan along with the flour and create a roux. Whisk in the milk and continue to whisk whilst cooking on medium heat. Add in the Butter beans, steamed butternut, and nutritional yeast, and make use of a hand blender to blend until smooth. Or alternatively, blend in a high-speed blender and place back in the saucepan to thicken. Once the sauce has thickened add a generous layer at the bottom of your baking dish, then add the Sam Remo pasta sheets, more sauce, shredded zucchini, baby spinach, dollops of pestoon top & repeat the layers and lastly top off with vegan cheese. Bake for 35-40 minutes until the lasagne is brown and the noodles are cooked through. Serve with some vegan cream cheese on top, fresh herbs, and salad. Photo Gallery Hope you love this delicious gluten-free lasagna recipe as much as we do! M* Related Posts
Custard banana split
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 can Nature’s choice vegan custard2 ripe bananasFresh blueberriesFresh raspberriesHoney to drizzleToasted hazelnuts and buckwheatEdible flowers Method Slice the bananas lengthways and add to a bowl, top with the vegan custard, berries, toasted hazelnuts and buckwheat groats, edible flowers, and honey.2. Serve and enjoy! Photo Gallery Hope you love this really easy breakfast or dessert! M* Related Posts
Vegan bran rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 2-3 cups brown sugar 1/3 cup flax seed flour mixed with equal part water (leave to curdle for 5mins) 1/2 cup canola oil 500ml boiling water (sub half with plant milk if you like) 500g margarine or vegan butter 1kg self-raising flour or cake flour 5 cups bran 3 tsp baking powder 1 tsp vanilla extract 1 tsp salt 1 cup mixed seeds and nuts (I used pumpkin, sesame, sunflower, and pecans) Method 1. Preheat oven to 180 degrees Celsius. Sift the self-raising flour, baking powder, and salt, then add in the sugar, bran, and nuts and mix well with a wooden spoon. 2. Measure the margarine, add in the flax egg, boiling water, canola oil, and vanilla. 3. Make a well, pour in the wet into the dry, and rub the butter mixture into the flour mixture until a smooth batter starts to form, press the batter into the rusk tray of choice, sprinkle more sugar on top, and bake for 35-40 minutes until golden. 4. Once baked, let it cool, slice into fingers, and then dry out at 100 degrees Celsius for 1-2 hrs. Photo Gallery Hope you love this super easy, no fuss rusk recipe* M* Related Posts