Blueberry lemon scones
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 350g spelt or whole wheat flour * 3 tsp corn starch* 1 tsp baking powder* 1/2 tsp baking soda* 1/2 tsp salt* 2 tbsp coconut sugarWet ingredients* 6 tbsp cold coconut oil or vegan butter/margarine cubed* 4 tbsp macadamia butter or any other nut butter you prefer* 250ml chilled full-fat coconut cream* 1/3 cup fresh or freeze dried blueberriesLemon syrup 1 1/4 cup icing sugar 1 1/2 tbsp lemon juice Method 1. Preheat the oven to 180 degrees Celsius.2. Mix together the dry ingredients and then add in the cubed coconut oil or vegan butter, make use off two butter knives or a food-processor to combine the dough until it resembles bread crumbs.3. Add in the coconut cream, macadamia butter and combine well, kneading until it comes together (don’t over knead, because you will let the butter pockets melt and over work the dough).4. Add in the blueberries and then shape the dough in to a round shape, slice like a pizza, cut out triangle shapes 6-8. Place on to a parchment paper lined baking tray. 5. Brush each biscuit with the lemon syrup and sprinkle with extra sugar, bake for 15-18 minutes until golden.6. Serve with vegan butter/margarine and extra lemon syrup. Photo Gallery Hope you love these Moorish and delicious blubs of goodness! M*
Apple pie banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsWet2 medium overripe bananas mashed1 cup caramelised apple cubes (see below)1/2 cup soy milk1/3 cup coconut oil1 tbsp apple cider vinegar1 tsp vanilla extractDry1 1/2 cup self rising flour (sub half with spelt, wholewheat or buckwheat flour)3/4 cup oats1 1/2 tsp baking powder1 tsp baking soda1 cup coconut sugar1 tsp cinnamon Method 1. Preheat oven to 180 degrees Celsius.2. Mash the banana and add the rest of the ingredients, in a separate bowl mix the flour with the oats, baking powder, baking soda, salt & cinnamon.3. Pour the wet in to the dry until well combined, pour in to a baking tin lined with parchment paper and add some more apple, sugar and oats on top before baking.4. Bake for 35-40 minutes until golden, remove to cool down before slicing. Store in an airtight container for up to three days or alternatively freeze in slices on those days you need a hearty, healthy snack!**Caramelised apples: wash and sliced 4-5 apples, heat up a pan with some coconut oil and sauté the apples for 5 minutes on medium heat, add 1/3 cup golden syrup or coconut sugar and some cinnamon and sauté until gooey and caramel. Store in a glass container for porridge, bread or toast toppings! Photo Gallery Hope you love this banana bread recipe as much as I do! 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 Ingredients1/2 cup @checkers_sa simple truth chia seeds1 cup milk of choice (i mixed soy and coconut milk)1-2 tbsp liquid sweetenerSmoothie1 banana fresh or frozen1 1/2 cup frozen blueberries1 tbsp @checkers_sa simple truth crunchy peanut Butter1 cup milk of choice1 tbsp vegan protein powderAs much ice as you like1/3 Cup chia seed puddingTop the smoothie with:@checkers_sa Simple truth lightly salted pretzelsFresh figsFresh blueberries or other berries of choice Method 1. Mix all of the chia seed pudding ingredients and whisk every now and again so they don’t clump together.2. Place the smoothie ingredients in to a high speed blender and blend until smooth.3. Layer the chia seed pudding, top with the crushed pretzels, fruit and some syrup and enjoy! Photo Gallery Hope you love these jars as much as we do! M*
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*
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*
Almond date seed rusks
Recipe Ingredients Wet3 cups brown sugar1/3 cup flax seed flour mixed with equal amounts of water1 cup margarine melted1 tbsp apple cider vinegar500ml soy milkDry1 kg self rising flour5 cups bran3 tsp baking powder1 tsp saltExtra add in’s1 cup mixed seeds1 cup roasted almonds1 cup chopped dates1/2 cup shredded coconut Method 1. Preheat the oven to 180 degrees Celsius.2. In a big mixing bowl add the flour, bran, baking powder, salt, and extra add in’s.3. In another bowl add the wet ingredients, sugar and let it curdle for 5 minutes before addingin to the dry ingredients.4. Mix everything well with a spatula, making sure the extra add in’s are well incorporated.5. Scoop into two bread tins, sprinkle on more seeds and sugar, and bake for 40-45 minutesuntil brown.6. Once cooked, remove to cool in the bread pans, remove and slice into fingers, and place on baking trays to dry out in the oven for 3/4 hours at 110 degrees Celsius.7. Store in sealed jars or holders in a dry place for up to three weeks. Hope you love this recipe, rusks are such a favorite of ours;) M
Birthday cake protein mug cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 tbsp self rising or oat flour• 1 scoop Biogen bulk protein powder (bubblegum flavor)• 3 tbsp coconut sugar• 2 tbsp u sweetened cacao powder• 1/8 tsp salt• 3 tbsp soy milk• 2 tbsp coconut oil melted• 1/2 tsp vanilla extract• 2 tbsp dairy free chocolate chips Method 1. In an oversized, microwavable mug (300ml) whisk together the flour, protein powder, sugar,cocoa powder, and salt.2. Add in the dairy free milk, coconut oil, and vanilla. Mix until just combined. Stir in thechocolate chips. Careful not to overmix.3. Microwave for 60 seconds to 1 1/2 minutes, or until firm. Let cool just a little but eatimmediately.4. Serve warm with vegan ice cream and other favorite toppings like sprinkles and sugar freemaple syrup. Photo Gallery Hope you love this super easy recipe, it’s such a delicious treat! M*
Cinnamon swirl porridge
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 1-2 People Difficulty 0 Beginner Ingredients • 1 cup-soaked buckwheat groats (soak for at least 30 minutes covered in water-drain before blending) • 1 overripe or pre-frozen medium banana • 1 cup plant-based milk of choice • 2 soft dates or liquid sweetener of choice • 1 tsp vanilla extract • Pinch of salt • 1 tbsp Buttanut cinnamon macadamia nut butter • Coconut cream • Cinnamon sugar for serving Method 1. Place the soaked buckwheat groats, banana, dates, plant-based milk, vanilla and salt in a high-speed blender and blend until smooth.2. Pour into a bowl and swirl on the Buttanut nut macadamia cinnamon nut butter, coconut cream and cinnamon sugar and enjoy.. Photo Gallery Hope you love this creamy porridge* M*
Brûlée banana chia puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time Serves 1 2 People Difficulty 0 Beginner Ingredients 1/4 cup chia seeds 1/2 cup water 1/2 cup plant-based yogurt 1 banana 1/4 cup maple syrup Pinch of salt 1/3 cup nut butter of choice 1/2 cup Rolled oats 1/3 cup chopped and salted macadamia nuts 1 tbsp Bee pollen Method 1. Place the chia seeds in the water to soak for at least thirty minutes and whisk well. 2. Mix some of the plant-based yogurt, maple syrup, and the salt into the chia pudding. 3. Heat up a pan and add in the coconut oil, slice the banana lengthways and fry the bananas for a few minutes. 4. Add in the maple syrup and let them cool before layering the jars with the thickened chia pudding, rolled oats, nut butter, plant-based yogurt, and salted macadamias. 5. Top with bee pollen and more caramelized bananas. Photo Gallery Hope you love this super easy recipe! it’s one of my absolute favorite ways to eat chia pudding. M*
Sweet potato chocolate chip bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsTwo cups spelt or whole wheat flour1/2 cup coconut sugar1 1/2 tsp baking powder1 tsp baking soda1/3 tsp salt1 cup grated sweet potato1/2 cup plant-based milk1/2 cup apple puree1 tbsp apple cider vinegar1 tsp vanilla extract1/2 cup non-dairy dark chocolate chips Method 1. Preheat the oven to 175 degrees Celsius. In a bowl mix the flour, coconut sugar, baking powder, baking soda, and salt together. 2. Add in the grated sweet potato, and pour in the plant-based milk, apple cider vinegar, apple puree, vanilla extract, and the chocolate chips. 3. Mix well, pour into a pre-smeared bread tin, sprinkle more chocolate chips on top, and bake for 16-18 minutes until cooked through. 4. Serve with vegan butter or almond butter and agave drizzled on top. Notes: *You can use self-raising flour in the recipe if you prefer. *90% dark chocolate can be used due to the fact that it does not have any dairy in it. *This bread is super delicious two days in room temperature, thereafter I put slices in the fridge or freeze them to prevent mould. *Store in an airtight container Photo Gallery Hope you love this loaf, it’s a bit unconventional, but oh so good! M*
