Chocolate brownie raspberry muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients 2 medium-size ripe bananas 1 Tbsp flaxseed flour (to make flax egg) 2 ½ Tbsp water (to make flax egg) 1 tsp baking powder 1 ½ tsp baking soda 1/2 cup coconut sugar 3 Tbsp golden syrup 1/4 cup fresh tahini (or sub other nut or seed butter of choice) 1/3 cup melted dark chocolate 1/4 tsp salt 1/2 tsp vanilla extract 2 Tbsp olive oil 1/2 cup cocoa powder, sifted if needed 1 3/4 whole wheat flour ¼ cup almond flour 1/4 cup dark chocolate chips, or chopped dark chocolate) 1/2 cup fresh raspberries Method 1. Preheat oven to 180 degrees Celsius and line a standard muffin tin with paper cupcake wrappers. 2. To a large mixing bowl add the banana, flax egg (flaxseed meal and water) and mash to combine, leaving only a few chunky pieces. Fold in the melted chocolate. 3. Add baking soda, baking powder, apple cider, coconut sugar, syrup, tahini, sea salt, vanilla, and olive oil and whisk well to combine. Then add cocoa powder and whisk again to combine. 4. Add in the flour and almond flour a little at a time and stir to combine. Lastly, add in chocolate chips and stir to combine. 5. Divide batter between muffin tins, filling almost 3/4 of the way, press raspberries in the muffins (2-3 for each muffin) sprinkle more chocolate chips on top before baking. 6. Bake for 30-35 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean. Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. These freeze really well for up to 1 month. Photo Gallery Hope you love this super easy muffin recipe, it’s so delicious! M*
Chili oil vegetable dumplings
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups shredded vegetables 1 cup mushrooms of choice (preferably diced) 1-2 tbsp soy sauce 1 tbsp liquid sweetener of choice Sait and pepper to taste 1/4 cup diced spring onions Dumpling wrappers (local asian store or make use of rice paper sheets, just wet and then add filling) Sesame seeds to fry Chilli oil dressing 2 tbsp chili oil found at your local super market 2 tbsp sesame oil 1 tbsp liquid sweetener 1 tbsp lime or lemon juice Diced spring onion to serve Fresh basil or mint to serve Method 1. Fry the vegetables and mushrooms in some oil, add some soy sauce and liquid sweetener and let it start to become sticky before lastly adding in the spring onion and turning down the heat. Remove the filling to cool down. 2. Fill each dumpling wrapper with 1 tbsp of the filling, fold over neatly and fry again until crispy, add a dollop of soy sauce and sesame seeds and then mix the chilli oil dressing. Pour over and let it simmer for a few minutes and serve on a plate with the spring onions and fresh herbs. Photo Gallery Hope you love this yum and super easy recipe! M*
Black forest tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1 packet @lifestylefoods sugar free chocolate cookies1/3 cup vegan butter or melted coconut oilFilling1 cup de-seeded dark cherriesGanache1 cup cashew or almond butter1/3 cup coconut oil1/cup honey or syrup1/3 cup raw cacao powder1/2 tsp vanilla extractFrosting200ml coconut cream1 medium ripe avocado1/3 cup cacao powder1/3 cup honey/syrupPinch of saltMore cacao powderFresh cherries Method Crush the cookies inside a zip lock bag, mix them with the melted vegan butter or coconut oil, andpress into a parchment paper-lined tart tin of choice. Place in the fridge to set.2. Melt together the ganache ingredients and whisk until smooth.3. Arrange the cherries on to the tart base and then pour the melted ganache over the cherries,smooth out and place in the fridge to set.4. Blend all of the frosting ingredients together until smooth, scoop into a piping bag with a flatnozzle and chill slightly before frosting the tart.5. Dust the tart with more cacao powder and decorate it with fresh cherries. Photo Gallery Hope you love this tart, it’s such a delicious combination! M*
Traditional Pumpkin fritters
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty Beginner Ingredients 2 cups cooked pumpkin (not stringy pumpkin) 1/4 cup aquafaba liquid from a chickpea can 1 1/4 cup spelt flour, self rising or all purpose flour 1/4 cup corn starch 1 tsp baking powder 1/2 tsp baking soda 1/3 cup coconut sugar 1 tsp vanilla extract Pinch of salt Sauce 400ml can coconut cream 1/2 cup coconut sugar 1 tsp vanilla extract 1 tbsp corn starch Method 1. Preheat some cooking oil in the Tefal pot. 2. Mix all of the fritter ingredients together until smooth, add more flour or milk if needed depending on the type of pumpkin you using. 3. Add a heaped tbsp of the batter to the hot oil and fry until brown. Heat up the fritter sauce until smooth and it starts to thicken slightly. Once the fritters are brown remove from the oil to drain on kitchen paper and then place in a serving dish and pour!. Photo Gallery Hope you love this recipe traditional SA recipe as much as we do, it’s a treat for sure! M*
Gingerbread loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 2 cups Eureka cake flour• 1/3 cup coconut sugar• 1 1/2 tsp ground ginger• 1 tsp ground cinnamon• 1/2 tsp cardamom• 1/4 tsp allspice• 1/4 tsp nutmeg• 2 tsp baking powder• 1 tsp baking soda• 1 cup dairy-free milk, room temperature• 1/2 cup golden syrup• 1/2 cup unsweetened apple puree or coconut cream, room temperatureFrosting• 100ml coconut cream• 2 cups icing sugar• 1/2 tsp vanilla extract• Pinch of salt Method 1. Preheat the oven to 180 degrees Celsius and grease bread tin with olive or coconut oil.2. In a medium bowl, whisk together flour, ginger, cinnamon, cardamom, allspice, nutmeg,baking powder, and baking soda. Set aside.3. Add in the remaining ingredients to a large bowl, and mix the wet ingredients with a handmixer or whisk. Then add in the dry ingredients, and gently mix until there are no streaks of dryingredients left using a silicone spatula.4. Pour the batter into the prepared loaf tin, and place into the oven.5. Bake for 45-50 minutes, or until the toothpick comes out clean.6. Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer thebread to a cooling rack to cool completely before slicing.7. Serve as is or prepare the frosting.8. Whisk together all of the frosting ingredients and pour over the bread and serve. Photo Gallery Hope you love this delicious and healthier gingerbread loaf! M*
Roasted corn avocado pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Lifestyle foods Packet of gluten free corn pastaWater to topSalt to tasteSauce1 ripe avocado200ml coconut milkHandful fresh cilantro1/2 fresh lime1/4 cup nutritional yeast1/2 tsp smoked paprika1/2 tsp ground cuminSalt and pepper to tasteGrilled corn (toast some corn kernels in a pan with garlic salt and oil)Top with fresh herbs and edible flowersFresh avocado slicesPine nuts Method 1. Cook the pasta according to packet instructions. Drain and drizzle with some oil so they don’tstick together.2. In a high-speed blender add in the avocado, coconut milk, cilantro, nutritional yeast, paprika,cumin, lime juice, salt, and pepper and blend until smooth.3. Pour the sauce over the pasta and mix well, add the grilled corn, avocado slices, herbs, and edible flowers. flowers and pine nuts. Photo Gallery Hope you love this beautiful and wholesome recipe. M*
Carrot Miso soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Roasted carrots700g carrots washed and diced2 red onions dicedOlive oil1-2 crushed garlic cloves1 tsp ground cumin1 tsp ground cinnamon1 tsp ground corianderSalt and pepper to tasteMethod1. Preheat the oven to 180 degrees Celsius.2. Place the carrots and onions on a baking tray and drizzle with oil, add in the garlic, spices, salt and pepper and bake for 20-25 minutes.Soup2 cups coral lentils (sub with canned butter beans)500ml coconut cream or coconut milk500ml vegetable stock (more if needed)Salt to taste Method 1. Heat the stovetop to medium, add the roasted carrots and onion in to the casserole and then the rest of the soup ingredients.2. Bring to a simmer for about 30 minuted until the lentils are cooked through. Let the soup cool down before blending.Toppings3. For the topping: mix together 1/3 cup tahini with equal amounts of honey/agave. Add some hot water to smooth it out.4. Serve the soups with the tahini drizzle, sprinkle of za’atar and other fresh herbs. Photo Gallery Hope you love this creamy roasted carrot soup! M*
Easy Fattoush salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cos lettuce diced 1 cup tomatoes diced 1 cup mini cucumbers diced 1/2 cup sliced radishes 1/3 cup chopped parsley 1/4 cup chopped mint 1 cups toasted wrap cubes (slice one large wrap, toss in olive oil, salt, and pepper, and roast or air fry until crispy) Dressing: 1 crushed garlic clove 1/4 cup lemon juice 1/4 cup raw honey or pomegranate molasses from @woolworths_sa 1/4 cup olive oil 1 tsp sumac 1 tsp za’atar @theoldstonemill 1/2 tsp dried mint or dill Salt and pepper to taste Method Add all of the salad ingredients to a bowl, add the dressing ingredients into a jar, shake together and dress the salad right before serving! Enjoy as a main or side dish. Photo Gallery Hope you love this super flavourful salad as much as I do! M*
Chocolate raspberry Tapioca pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup tapioca pears1 cup plant milk (more if needed @buttanuttspreads chocolate oat milk)1 heaped tbsp raw cacao powder1 tsp vanilla extract1/3 cup sweetener of choicePinch of saltToppingsRaspberriesShaved chocolateSyrup of choice Method Place the tapioca pearls, vanilla, cacao powder, milk, and sweetener in a pot and gradually start to heat for 10-15 minutes until the pearls start to turn translucent. Serve the tapioca pearls with fresh raspberries, shaved chocolate and syrup. Photo Gallery Hope you love this deliciously easy recipe! M*
Sun-dried tomato Pesto pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 700g dry pasta of choiceCold Water to top pot 3/4 of the wayPinch of saltDrizzle of oilPesto topping400ml can of coconut milk1/2 cup pesto of choice1 cup diced sun-dried tomatoes1/3 cup nutritional yeast2 cups baby spinach1 cup de-pitted green olives1/2 cup fresh basilVegan parmesan to topSalt and pepper to taste Method 1. Bring the pasta to a boil & cook until al dente.2. Drain and keep a bit of the pasta water in the pot.3. Add in the coconut milk, nutritional yeast, pesto, sun-dried tomatoes, olives and the baby spinach.4. Remove from the heat and let the spinach welt a bit before adding in cheese, salt & pepper accordingly.5. Serve with the fresh basil and more pesto! Freeze the rest or keep in an airtight container in the fridge for up to two days. Photo Gallery Hope you love this super easy recipe! M*