Coffee fig muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 425g rye flour or whole wheat flour * 125ml coconut sugar or brown sugar * 1 tsp baking powder * 1 tsp baking soda * 1/4 cup chopped dried figs (more if you like) * 1 espresso shot * 125ml coconut oil * 375ml water * 1 tsp vanilla essence * 1 tbs apple cider vinegar * 1/4 tsp salt * 1/3 cup walnuts * fresh figs Method 1. Preheat the oven to 175 degrees Celsius. 2. Mix together the flours, sugar, baking powder, baking soda, salt, chopped figs, and chopped walnuts (leave a few nuts over for decoration). 3. Mix together the water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot. 4. Gradually add the wet into the dry and then pour the batter into pre-cut parchment paper squares or into paper muffin cases 3/4 of the way. 5. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown. 6. Let them cool before serving with some butter or almond butter and fresh figs. 7. Store in an airtight container for three days. These muffins freeze really well too. Notes: * The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great. * Other nuts like pecans or hazelnuts will be great instead of walnuts. Photo Gallery Hope you love these ever so delicious muffin recipe!! M*
Apple pie tacos
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Fluffy wholesome pancakes 3/4 cup nutty wheat or whole wheat flour of choice 3/4 cup cake flour 1 1/2 tsp baking powder 1 tsp baking soda pinch of salt 1 1/4 cup plant-based milk (I used soy) 1 tbsp apple cider vinegar 1/4 cup melted coconut oil 2 tbsp liquid sweetener like agave, golden syrup ect. 1 tsp vanilla extract Apple pie filling 3 medium pink lady apples washed and cubed 1 tbsp coconut oil 1/3 cup treacle sugar or coconut sugar 1 tsp ground cinnamon pinch of salt Extra’s Pecans Whipped coconut cream Method 1. Place the nutty wheat in a bowl and sift in the cake flour, add in the baking powder, baking soda and the salt. 2. In another bowl mix together the milk, apple cider vinegar, melted coconut oil, sweetener and the vanilla. 3. Let it curdle for 5 minutes before adding in to the flour mixture, mix well until there are no lumps 4. Let the batter sit for another five minutes before heating up 1 tsp coconut oil in a pan. 5. Add 2-3 dollops of the batter to make a big pancake and fry for 3-5 minutes on each side until bubbles start to form and the pancake starts to brown . 6. Once the pancakes are done, start by adding another dollop of coconut oil to the warm pan, add in the diced pink lady apple and fry for three minutes or so before adding in the sugar, pinch of salt and the cinnamon. 7. Fry a few minutes more until caramelised, remove from the heat and serve with the pancake formed like tacos, add dollops chilled coconut cream, pecans and extra sugar on top. Photo Gallery Hope you love these delicious fluffy pancakes with this unforgettable filling! M*
Chocolate caramel pancakes
Chocolate caramel pancakes is the only way to do the weekend right! Finally the brunch spots has started to open up again and even though you get to make the perfect pancakes at home with this recipe, i can’ wait to get out! Pancakes has been part of our confinement routine and i’d like to keep this routine going, because life without pancakes certainly seems pretty dull!
Crispy Mashed potato waffles
Crispy mashed potato waffles are the alternative savory brunch or quick lunch idea you’ve been looking for. Made with cheesy mashed potatoes, and topped with creamy paprika smoked white beans, fresh avocado, spring onion, and toasted sesame seeds. SO DELICIOUS!
Two ingredient granola tarts
Two ingredient granola tarts are what’s on my breakfast table this mothers day. Since I will be celebrating Mothers day with my two boys, these cute little tarts will go down pretty well. If I say so myself. What makes these tarts so special is the fact they are made with just dates and Simply granola’s let’s get figgy granola.
Blood orange waffles
Blood orange waffles couldn’t come at a better time. It’s spring pretty soon and oh my goodness I cannot wait. It’s been a pretty tough two weeks since my son’s second birthday. The notorious flue has gotten it grips on me. Hopefully it soon will pass, but for now, a crunchy stack of gluten-free waffles with these tangy blood oranges will suffice! I topped these vegan waffles with homemade coconut yogurt, bananas, coconut nectar and salted pistachio’s.
Ultimate vegan rusks
The ultimate vegan rusks are just my absolute favorite rusk recipe that I had to share. Rusks is a very well known breakfast must have in South Africa. Our parents and their parents grew up knowing this dried sweet bread as a meal that can’t go without. Till today my husband and I enjoy rusks with our breakfast and shares a few bites here and there with our son. There is few that comes close to a good nostalgic rusk!
Salted caramel gingerbread pancakes
Salted caramel gingerbread pancakes are a festive treat to try out this week before all the Christmas spoils. the decadence continues starting now with these pretty pancakes! Apart from all the festive cookies that I have been baking, these pancakes have been the cherry on top!
Pecan pie crêpes
Pecan pie crêpes need no explanation. With fall all around, comfort food is needed. These are so easy to make and they’ll be ready in no time for Sunday brunch. Fluffy pancakes plus candied pecans, and a creamy cheesecake filling. Yes, please.
Prickly pear tapioca pudding
Prickly pear tapioca pudding is utterly amazing whether you decide to have it for breakfast or dessert. I actually ate this bowl of tapioca pudding with my son for breakfast and there was no complaining. It is light and subtly sweetened with juicy hints of prickly pear. I remember we ate these things so much as kids, all sliced up and cold from the fridge. My mother always said we shouldn’t eat too much, but they were just too delish. Now I love to use these beauties in savory and sweet dishes.
