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*
Melkkos sago pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 1 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup sago soaked in milk for an hour 2 cups plant milk of choice (gluten-free milk if you like) 1 tsp vanilla extract pinch of salt 1/4 cup golden syrup to sweeten 1/4 cup custard powder or corn starch mixed with some plant-milk cinnamon sugar to serve (make use of stevia or erythritol) vegan butter to serve golden syrup to serve or sugar-free syrup Method PLace the soaked sago in a saucepan and bring to a simmer with the milk, salt, vanilla, and sweetener. let it cook until translucent. Whisk in the custard powder slurry and let it cook for a few minutes more before serving with cinnamon sugar, syrup, and more milk or coconut cream. Photo Gallery Hope you love this SA-inspired sago/melk kos recipe!! M*
Gut friendly raw date granola
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Medjool dates or brown dates with the pit removed (soaked a bit in hot water to soften) can be subbed with soft apricots, prunes, or figs. 1/4 cup goji berries or 1 tbsp nut butter of choice (sub with seeds butter if allergic) 1/3 gluten-free rolled oats or regular rolled oats 1/2 shredded coconut 1/2 cup buckwheat groats 1 tbsp chia seeds 1 tbsp flax seeds pinch of salt cinnamon Method Here you can play a bit with flavor and toast the oats, coconut, and buckwheat beforehand. Place all of the ingredients in a high-speed blender or food processor and blend until they come together. (be aware this is quite tough to blend, so don’t burn out your blender) Place in a jar and keep in a cool place or in your fridge for toppings to smoothies, oats and as a healthy snack! Photo Gallery Hope you love this delicious and wholesome recipe!! M*
Granola buttermilk rusks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Dry 600g self-rising flour (i subbed half with Eureka cake flour) 1 1/2 cups brown sugar 1 1/2 tsp baking powder 1 tsp baking soda 1/3 tsp salt 1 tsp vanilla extract 1 cup bran 1 cup Kellogs K 2 cups granola of choice, I used nuts and seeds granola. 1 cup shredded coconut (toast beforehand if you like) 1 cup toasted and chopped almonds/cashews/pecans or walnuts (toast beforehand if you like) Additional add-ins: diced dates, raisins, currants, dried cranberries, diced apricots, or dried pieces of apple. Wet ingredients 500g softened stork bake margarine 350-400ml coconut milk 1 medium-sized apple, grated (leave the skin on-roughly 1 cup gated apple) 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp of water) Method Preheat the oven to 175 degrees Celsius. Spray the rusk tins or bread tins with non-stick spray or smear with softened margarine. In a large bowl add the flour, sugar, baking powder, baking soda, salt, bran, Kellogs K, granola, coconut, and nuts, and leave out the additional add in’s for now. Mix well. Now in another bowl add the melted margarine, coconut milk, vanilla, grated apple, apple cider vinegar, vanilla, and the flax egg. Leave to curdle for a few minutes. Pour the wet into the dry and mix well, until all the dry bits are completely covered with the batter, add more coconut milk if needed. then fold in the additional add-ins. Scoop into your baking trays and bake the rusks for about 45-50 minutes depending on the depth of the tray. Leave to cool completely before removing from the tins, and slicing into fingers to dry out in the oven. Place the rusk fingers neatly on baking trays to dry out at 110 degrees Celsius for roughly 3 hours, flip over midway to make sure they dry out very well. Store in an airtight container for up to a month, or alternatively freeze to keep fresh! Photo Gallery Hope you love these delicious and seriously addictive rusks* M*
