Caramel chocolate miso banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M*
Sweet potato ganache tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked sweet potato (I used the purple exotic ones from @checkers_sa 1/2 cup coconut milk or cream 100g melted dark chocolate 1/4 cups honey or syrup of choice (optional) Ganache 100ml melted dark chocolate 1/3 cups almond butter or cashew butter more coconut milk Toppings cacao nibs fresh raspberries Method Add the sweet potato, coconut milk, melted dark chocolate, and syrup to blend until smooth. Pour into a parchment paper lined tart tin and smooth out, freeze until set. Melt the ganache ingredients together and then pour over the tart, add a bit of coconut oil if the ganache is too tick. Garnish with the cacao nibs and the raspberries, and enjoy!! Photo Gallery I hope you love this super easy and luscious tart recipe!! M*
Bannofee Biscoff sticky toffee oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1 cup buckwheat groats 1/3 cup cacao powder 2 cups milk or water (more if needed) 1 tsp vanilla extract pinch of salt 1/3 date syrup to sweeten Biscoff cookie butter to serve 1 medium banana sliced and fried in some syrup or just coconut oil until nice and caramelized granola to serve Date syrup 4 cups brown dates soaked in water until soft Method First make the date Syrup. Add the soaked dates to a saucepan and bring to a simmer, then let the dates cool. Once the dates are cool, drain and add into a high-speed blender, along with 1-1 1/4 cups water, and blend until smooth, then, pour the date “batter” through a cheesecloth (this will take some armwork) until you have pressed out all of the date syrup. Store the syrup in glass jars in the fridge for up to one month. Use the date disregard for snack balls, bars, or rawnola. For the oats, add all of the ingredients into a saucepan, let it simmer for 15-20 minutes until nice and soft, then serve the oats with date caramel, fried bananas, granola, and a scoop of Biscoff cookie butter. Photo Gallery I hope you love this delicious bowl of oats! M*
Matcha rose chia puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cups chia seeds 1 1/4 cups milk (coconut or soy milk) 1 tsp beet or berry powder or blend up some raspberries and mix that into the chia seed mix 1/3 cup liquid sweetener 1 tbsp rose water Matcha nut butter 1 tbsp matcha powder 1/3 cups cashew butter Toppings matcha powder coconut cream or vegan yogurt drizzle of syrup dries rose petals Method Mix the chia seeds with the milk, sweetener, beet/berry powder and rose water. Whisk until mixed so it doesn’t clump together. Once the chia seed pudding is thickened, mix the matcha powder with the nut butter (add some sweetener again if you like). Layer the jars with the chia seed pudding, matcha butter, and coconut cream, sprinkle of matcha powder & syrup to sweeten. Photo Gallery Hope you love this delicious chia seed pudding! M*
Raw blueberry donut holes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups shredded coconut 1 cup almond flour or oat flour 3/4 cup blueberry chia seed jam sub with: 1 cup freeze-dried blueberries and 1/4 cup chia seeds or 1/3 blueberry jam plus 1/4 cups chia seeds blended into the mix 1/4 cup nut butter of choice (I used cashew butter) 1 tsp vanilla essence or rose water pinch of salt Glaze 1/3 cup melted coconut oil 1 cup icing sugar or sub with 1/3 cup syrup of choice dried rose petals or crushed freeze-dried blueberries to decorate Method add the coconut and almond flour to a high-speed blender and pulse until it comes together, add the chia seed jam or the freeze-dried blueberries, nut butter, vanilla essence, and the pinch of salt until it comes together. Use a cookie scoop and form nice round bites, freeze them until set. Then melt the coconut oil, whisk in the icing sugar or syrup, dip the donut holes in the glaze, set on a parchment paper lined tray, decorate, and let them chill until set. Keep them cool and enjoy! Photo Gallery Hope you love these beautiful raw donut bliss bites!! M*
Coconut custard cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 ⅔ cups self-rising flour 1/4 cups corn starch 1 ½ cups White Granulated Sugar or light brown sugar 3 teaspoons Baking Powder ¾ teaspoon Salt 1 ½ cups Coconut Milk ½ cup Canola Oil or coconut oil 2 teaspoons vanilla Extract Vegan custard frosting 400ml can coconut cream 1/3 cups cornstarch 1/3 cups sugar 1 tsp vanilla extract yellow food colouring Method Preheat the oven to 180 degrees Celsius, spray two 28cm cake pans with non-stick spray, and line the bottoms with circles of parchment paper. Set aside. Sift the flour into a mixing bowl, add the sugar, baking powder, cornstarch and salt, and mix. Add the coconut milk, coconut oil, and vanilla extract and whisk until combined. Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30-35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Allow the cakes to cool completely before frosting. For the custard frosting: add the ingredients into a saucepan and whisk on medium heat until it thickens. This takes approx 15 minutes or so, then pour into a bowl, cover it with cling wrap, and let it chill. Once the cakes are cool, whisk the custard until smooth, then decorate the cakes with the custard, toasted coconut, and a dash of icing sugar. Slice and enjoy! Photo Gallery I hope you love this YUMMY cake, i’s an absolute favourite of mine!! M*
Biscoff banana muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium over-ripe bananas mashed 1/3 cups Lotus Biscoff spread 1/2 -1 cup coconut sugar 1/2 cups neutral oil 1 cup plant-based milk 1 vanilla extract 1 cup self-rising flour 3/4 cups spelt or wholewheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda pinch of salt toppings: melted Lotus Biscoff spread & Biscoff cookies Method Preheat the oven to 180 degrees Celsius. Mash the bananas, and add in the Lotus Biscoff spread, sugar, oil, milk, and vanilla extract. Sift the dry ingredients into the wet, like the self-rising flour, spelt flour, baking powder, baking soda, and salt. Mix well, scoop into paper-lined muffin trays, add some Lotus Biscoff cookies on top, and bake the muffins for 30-35 minutes until golden. Serve with a drizzle of the melted Biscoff spread on top! Ps: These muffins freeze well and make a YUM loaf too! Photo Gallery Hope you love these delicious muffins!! M*
French silk pie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 packet of Oreo cookies crushed 1 cup shredded coconut 1/2 cup almond flour 150g melted vegan butter or margarine Filling 300g vegan cream cheese 1 cup soaked cashews 200ml Buttanutt chocolate oat milk 1/2 cup Buttanutt chocolate macadamia nut butter 100g melted chocolate 250ml chilled Whipped coconut cream Coconut cream to serve Chopped chocolate to serve pomegranate seeds to serve Method Crush the Oreo cookies, add into a bowl along with the coconut, and almond flour, and pour in the vegan butter or melted margarine. Mix well and then scoop into a round tart tin, filled with parchment paper. Bake or chill the base while making the filling. For the filling, add the creamed cheese, cashews, and chocolate oat milk to a high-speed blender, once well combined pour in the melted chocolate and blend again. Then whip up the coconut cream until nice and fluffy and then fold it into the chocolate filling, be careful not to whisk too vigorously. Pour the filling onto the base, smooth it out with a butter knife or a spoon, and allow to set for at least two hours before serving with more coconut cream, chopped chocolate, and Pomegranate seeds. Photo Gallery Hope you love this ultra delicious PIE! M*
Almond croissant loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients ¾ cup coconut or brown sugar ½ cup full-fat coconut milk or cream or vegan yogurt ⅓ cup dairy-free milk ½ cup melted coconut oil of olive oil 1 teaspoon of apple cider vinegar 1 teaspoon vanilla extract, 1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat) 1 ¼ cups almond flour 2 ½ teaspoons baking powder Pinch of salt roasted diced almonds or slivered almonds more sugar to top Frangipane swirls 1/2 cups cashew butter 1/4 cups coconut oil 1-2 tbsp syrup of honey 1/2 cups almond flour Method Preheat the oven to 180°C degrees celsius. Add all the wet ingredients to a large mixing bowl and whisk until combined. Add all the dry ingredients and mix until just combined. In a separate bowl, Mix the frangipane ingredients until smooth. Line a banana bread tin with parchment paper, scoop half of the batter into the tin, add a few drops of the frangipane filling, and make some swirls. Top with the rest of the batter, add the last bit of the frangipane and make some swirls. Top with diced almonds, and some sugar and bake for 35-45 minutes at 180 degrees Celsius. Once the loaf is baked, let it cool before removing and slicing! Photo Gallery Hope you love this delicious loaf! M*
Pumpkin pecan bread puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups soft white bread ( 1 cup pecans Brown sugar Spiced Pumpkin sauce 1 cup soft cooked pumpkin, like butternut 1 cups milk (more if needed) 1 1/2 tbsp cornstarch 1/4 cup honey or coconut sugar 1 tsp vanilla extract1/2 tsp ground cinnamon1/4 tsp nutmeg1 /4 tsp ground ginger Method Blend the pumpkin, milk, corn starch, honey, vanilla, cinnamon, nutmeg, and ginger. Add the cubed bread into your serving ramekins and drench with the pumpkin sauce. Push in some pecans, in between the bread cubes and then add a sprinkle of sugar on top. Bake the puddings for 10-15 minutes until nice and brown on top. Photo Gallery I hope you love these super easy desserts/breakfasts!! M*
