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
Orange blueberry loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3/4 cup plant-based milk 1 cup sugar 2 tablespoons fresh grated orange zest 2 tablespoons fresh lemon juice 1/2 cup melted coconut oil 1 teaspoon pure vanilla extract 2 cups self-rising flour (sub with rye/spelt flour) 1 tbsp corn starch 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups fresh or frozen blueberries 2 tablespoons cake flour Glaze 1 cup icing sugar 1 tablespoon fresh lemon juice 1 tbsp milk Orange zest Method 1. Preheat the oven to 180 degrees Celsius and grease a small bread tin. 2. You can also line the pan with parchment paper for easy removal.In a large bowl, whisk together the milk, sugar, orange zest, lemon juice, melted coconut oil and vanilla until well combined.3. To the bowl with the wet ingredients, add the flour, corn starch, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense. 4. Rinse the blueberries, then toss them with the flour in a small bowl. Fold the blueberries into the batter.5. Pour into the prepared pan, place in the centre rack of the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. 6. Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings).7. Glaze: In a small bowl, whisk together the glaze ingredients and whisk until smooth. Pour over the loaf and allow to rest for 20-30 minutes. Slice and serve. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Garden focaccia
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 4 cups (512 g) white bread flour @eurekamils• 2 teaspoons (10 g) pink salt• 1 packet instant dry yeast (11 g) dry yeast,• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cupscold water• Oil for greasing• 4 tablespoons olive oil, divided• flaky sea salt• 1 to 2 teaspoons whole rosemary leaves, optional• Peppers to top• Red onion to top• Capers• Sliced tomatoes of choice• Fresh herbs or dried herbs to top Method Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. NOTE: It is important the dough really beslicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber bandto make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer. Make use of a large square pan and grease with oil or coat with nonstick cooking spray. Pour a tablespoon of oil into the center of each pan or 2 tablespoons. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining pieces. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen. Set a rack in the middle of the oven and preheat it to 180 degrees Celsius. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Add your desired decorations with the peppers, onions, capers, tomatoes, and herbs. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if youare having it with the intention of making a sandwich. Photo Gallery Hope you love this delicious and scrumptious focaccia recipe! M* Related Posts
Vegan Buttermilk rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1kg self-rising flour or cake flour (i like to use Eureka mill flours) 350g coconut flour or sub with regular flour 1 1/2 tsp baking powder 3ml salt 500g melted margarine or vegan butter 350g light brown sugar 1 tsp vanilla extract 500ml coconut milk (more if needed) 1 1/2 tbsp apple cider vinegar Method 1. Preheat the oven to 180 degrees Celsius. Place the flour, baking powder, sugar, and salt in a bowl. 2. Mix the wet ingredients together & leave to curdle a few minutes before making a well in the middle of the dry ingredients and pouring in the wet ingredients. 3. Mix well with a wooden spoon and start using your hands to combine. 4. Spray two bread tins with non-stick spray and line them with parchment paper, roll the biscuit batter into balls, or, lightly push the pans, and place them in the tins, squeezing each neatly next to the other. 5. Sprinkle with sugar and bake for 45-50 minutes until golden. 6. Remove to cool, once cooled tip out from the tins and tear into slices, or slice into fingers, place on a baking tray. 7. Dry out for three hours at 100-110 degrees Celsius depending on your oven. Store in a glass container and enjoy!! notes: For a variation, I like to add toasted shredded coconut to the mix. Recipe adapted from @Drizzleanddip Photo Gallery Hope you love this yummy rusk recipe!! M* Related Posts
Cinnamon sugar streusel muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Streusel 1/2 cup rolled oats 1/2 cup brown sugar 1/4 cup coconut oil 1-2 tsp cinnamon Muffins 1½ cup all-purpose flour or bread flour ¼ cup almond, oat or coconut flour 1 tbsp baking powder ¼ tsp pink salt 1 tsp cinnamon 1 cup ripe mashed banana ½ cup plant milk 1 tsp apple cider vinegar ½ cup coconut oil melted ¾ cup brown sugar 2 tsp vanilla extract Method Mix the cinnamon streusel by placing the flour, oats, sugars, and cinnamon into a shallow bowl and stir to combine. Add in the coconut oil and mix until crumbles form. In a large mixing bowl, sift the flour and add the together the dry ingredients for the muffins. In another bowl, whisk together the wet ingredients, plus the sugar, and let it curdle slightly. Add the wet ingredients to the dry and stir with a spatula until smooth. Preheat the oven to 180 degrees Celsius and prepare a muffin pan with 12 liners. Use a cookie scooper to scoop roughly 9 muffins. Top the muffins with streusel and bake the muffins for 18-22 minutes. Remove to cool in the tray before removing, enjoy at room temperature or freeze. Photo Gallery Hope you love these super delish muffins! M* Related Posts