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*
How to make creamy rolled oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 3 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups rolled oats (gluten-free if you like) 1 cup quick oats 2 cups water 2 cups milk of choice (i used coconut for extra creamy oats) 1/3 cup protein powder of choice (usually hemp or pumpkin are my favourite) 1 tsp vanilla extract 1/3 tsp salt Toppings Chocolate oats 1 heaped tbsp cacao powder 1/3 cup raspberries 1 caramelized banana (pan-fried in honey or sugar) Chocolate chips Honey or syrup to top Blueberry & caramel, sweet potato oats 1 cup stewed blueberries (cook 1-2 cups blueberries in some honey, lemon juice until jammy) 1/2 cup steamed sweet potatoes mashed in to oats (optional) Peanut butter mixed with some honey or syrup for caramel Almonds Honey or syrup to top Pistachio, strawberry, and avocado oat bowl 1-2 tbsp crushed pistachios Strawberries Sliced avocado Chocolate chips Honey to top Method Place all of the oats ingredients in a big pot and cook over medium heat for 15-20 minutes. Add your oats into your bowl, and add desired ingredients for each bowl. Serve and enjoy! Photo Gallery Hope you love these delicious oat bowls as much as I do!! M*
Creamy granola bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups Lifestyle Foods honey granola 1/4 cup LSF honey 3/4 cup smooth peanut butter heated until soft 1/4 cup coconut oil Top layer 3/4 cup smooth peanut butter 1-2 tbsp coconut oil 1/3 cup soy milk powder 1 tsp vanilla extract Method Place the melted peanut butter in a bowl and whisk in the honey and coconut oil until smooth, add in the granola and mix until combined. Press into parchment paper lined square tin and then freeze for about 20 minutes until set. Whilst the granola bars are setting, heat up the peanut butter for the top layer until smooth, add 1-2 tbsp coconut oil if needed. Whisk in the vanilla extract and the soy milk powder. Add this top layer to the set granola layer, smooth out, and cool again for about 30-40 minutes before slicing into bars. Photo Gallery Hope you love these delicious creamy granola bars! M*
Superfood chocolate baked oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner 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*
Custard banana split
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner 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*
Vegan bran rusks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner 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*
