High protein granola yogurt bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Cashew oat yogurt 1 cup rolled oats 1 cup cashews, soaked in water until plump 4 cups water 1 tsp vanilla extract pinch of salt Protein rusk granola 1 1/2 cups buttermilk bran granola crumbs from your previous bake 1 cup rolled oats 1 cup peanut butter 1/3 cup honey 1/4 cup hemp seed powder Toppings Sliced fruit honey or syrup Method Add the oats and soaked cashews to a blender along with the water, vanilla extract, and salt. Blend until super smooth, then pour through a cheesecloth, straining until you have a smooth liquid. Pour into a saucepan and let it come to a boil on low, stirring until it starts to thicken. Once thickened, pour it into a glass container and let it chill until lukewarm, here you add 125g of your favorite vegan yogurt and stir well. Now you have to let it sit in a warm spot, cover it with blankets for about 9-12 hours, or place it in your instant pot on Sous vide for 9 hours at 38 degrees Celsius. Chill until serving time. Granola: Mix the ingredients and press into a parchment paper lined tin, let it bake for 10-15 minutes until brown, let it cool before breaking into pieces, and serve on top of the granola along with some fruit, syrup and a dash of cinnamon. Photo Gallery Hope you love this super delicious vegan yogurt bowl! M*
Fig chocolate overnight oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups rolled oats (GF if you like) 1 1/4 cup plant milk (I used soy and chocolate oat milk) 1 heaped tbsp cacao powder 1-2 tbsp honey or syrup to sweeten 1 tsp vanilla extract pinch of salt fresh fruit to serve (figs and raspberries) cashew pistachio butter to serve or any other you like chocolate nut butter to serve hemp seeds more syrup to serve Creamy chia pudding 1/3 cup chia seeds 1 cup coconut milk or plant milk of choice 1-2 tbsp syrup to sweeten Method Add the oats and the rest of the ingredients of the oats to a bowl (except the fruit). Mix well and add a dash more sweetness if you like. Let it sit in the fridge for one hour to overnight. Mix the chia seed pudding, and let it thicken, whisking again now and again so they don’t clump together. This you can do the night before too and let it set in the fridge overnight. When you are ready to eat, add the fruit, nut butter, fruit, hemp seeds, and more syrup to sweeten. Photo Gallery Hope you love this overnight oat recipe!! Its a big favourite of mine;) M*
Milk tart pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Spelt flour 9sub with self-rising, whole wheat or buckwheat for GF) 1/2 cup self-rising or ground oat flour 1/4 cup brown sugar 1 tsp baking powder 1/4 ts baking soda pinch of salt 1 tsp cinnamon 1 1/4 (more if needed) cups of plant-based milk 1 tsp apple cider vinegar 1-2 tbsp coconut oil Milk tart filling 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/3-1/2 cups syrup or brown sugar 1/2 cup cornstarch 1 tsp vanilla extract pinch of salt cinnamon sugar Method For the pancakes: add the flour, sugar, baking powder, salt, and cinnamon to a bowl. Mix the milk, apple cider vinegar, and the coconut oil and let it curdle, add the wet into the dry and mix well until you have a smooth pancake batter. Add 2-3 tbsp of the batter and let the pancakes fry until brown on each side. For the milk tart filling: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Serve the pancakes stacked with the milk tart filling, cinnamon sugar, and more syrup on top. Photo Gallery Hope you love these fluffy and wholesome pancakes with a SA twist! M*
Milk tart chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 chia seeds 1 1/4 cup milk or plain yogurt 1 tsp vanilla extract some syrup or honey to sweeten banana Milk tart topping 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/2 cup cornstarch 1/2 cups syrup or brown sugar 1 tsp vanilla extract pinch of salt cinnamon sugar Method Whisk the chia seeds and the milk, add the vanilla and the sweetener, and then whisk now and again until it thickens. chill until serving time. For the milk tart topping: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Serve the chia pudding with the sliced banana, dollop of milk tart filling, cinnamon sugar, and syrup to top. Photo Gallery Hope you love this delicious and creamy chia pudding! M*
Blended blueberry chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup chia seeds 1 cup blueberries 1 banana 1-2 bron dates or syrup to sweeten 1 cup milk of choice blueberry compote to top (just blueberries cooked soft with some water and honey if you like) granola to top Method Add the chia seeds, fruit, dates, milk, protein powder, and vanilla into a blender and blend until smooth. Top with more blueberries, blueberry compote, granola. Photo Gallery Hope you love super easy and delicious brekkie! M*
Papaya passionfruit overnight oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup gluten-free rolled oats 1/3 cup chia seeds 1 1/4 cup soy milk 1 scoop vanilla protein powder 1/2 tsp vanilla extract pinch of salt raw honey or syrup of choice fresh papaya cubed passion fruit yogurt to layer Method Add the oats, chia seeds, and milk to a bowl and mix well, mix in the protein powder, vanilla extract, and salt. Sweeten as desired and let it sit for an hour or overnight in the fridge. The next day, layer the oats with yogurt, sliced papaya and passionfruit. Serve with granola and more syrup to sweeten. Photo Gallery Hope you love this super easy and utter delightful brekkie! M*
Detox Zucchini kiwi smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups frozen banana 1/2 cup fresh or frozen zucchini 1-2 sliced kiwis 1/2 avocado 1/3 cup pineapple 1 cup plant-based milk (preferably soy-non GMO) 1-2 brown dates 1 scoop of vegan protein powder handful of baby spinach hemp seeds to serve cherries to serve Method Add all of the smoothie ingredients to a blender and blend until smooth. Serve and add the desired toppings and enjoy! Photo Gallery Hope you love this super delicious, creamy, and healthy smoothie! M*
Zucchini protein chocolate loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 2 medium mashed bananas 1 cup Spelt flour (sub with wholewheat or semi-whole wheat or even buckwheat flour for GF) 3/4 cup buckwheat or rye flour (sub with 1/2 cup almond flour, if you like the loaf, will be just a little bit denser) 1 scoop of vegan protein powder 1/2 cup coconut sugar (this can be left out) 1 1/2 tsp baking powder 1 tsp baking soda 1 cup chopped walnuts (optional) 3/4 cup plant-based milk ( I used soy milk-high in protein) 1 tbsp apple cider vinegar 1 tbsp flax flour 1/3 cup melted coconut oil 1/3 cup sugar-free peanut butter 1/2 cup coconut sugar 1 tsp vanilla extract pinch of salt dairy-free and sugar-free chocolate chips (dark chocolate) Method Preheat the oven to 180 degrees Celsius. Mash the banana and add in the grated zucchini, apple cider vinegar, milk, oil, peanut butter, sugar, and vanilla and mix well. Set aside. In another bowl, add the flour, protein powder, baking soda, baking powder, salt, chopped walnuts, and some chocolate chips (measure by heart) then gradually add the wet ingredients and mix just until combined, scoop into a parchment paper lined bread tin, add more chocolate chips on top and let it bake for 40-45 minutes until brown on top. Let the bread cool before removing from the tin to slice, slice, and serve or freeze the sliced individually for future use or a quick and easy breakfast or snack on the go. Photo Gallery Hope you love this quick easy wholesome loaf! M*
Black forest smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients Plant-based chocolate protein powder 1 1/2 cup frozen bananas 1/2 de-seeded cherries (frozen if possible) 1 tbsp nut butter 1 1/4 cup plant-based milk 1 tbsp cacao powderServe with: Cacao powder Nut butter Fresh cherries Chocolate chips Method 1. Place the smoothie ingredients in a high speed blender and blend until smooth.2. Line your serving glass with some nut butter and a bit cacao powder, serve the smoothie andadd some chocolate chips on top and fresh cherries. Photo Gallery Hope you love this ultra-delicious smoothie! M*
Ombre protein pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup self-rising flour (sub half with oat or wholewheat flour) 1 heaped scoop of chocolate protein powder 1 cup milk (more if needed) 1 tbsp apple cider vinegar 1/4 cup coconut oil 1/4 cup syrup or sugar Cacao powder 1 1/2 tsp baking powder Pinch of salt Syrup to serve Berries to serve Method Add the flour, protein powder, baking powder, and salt to a bowl. Add 1 tsp cacao powder to darken the first pancake, add the milk, oil, apple cider vinegar, and syrup, and mix well until you have a smooth batter. Heat a pan, add some oil, and add about 1/4 cup for each pancake, darken the pancakewith more cacao powder as you go along and all of the batter is used up.3. Serve the pancakes with syrup and fruit! Photo Gallery Hope you love these YUMMY pancakes! M*
