Strawberry donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients For the dough 3 ½ – 4 cups white bread flour 1 package instant yeast (11g packet) 1 teaspoon salt 1 ½ cups dairy-free milk oat or coconut milk ¼ cup golden syrup of another liquid sweetener of choice Frosting 150g softened vegan butter or margarine 50g vegan cream cheese 1 tbsp tahini 2 tbsp smooth peanut butter 1 1/2 -2 cups icing sugar 1 tbsp beet or berry powder 1 tsp vanilla extract pinch of salt sliced strawberries Method In a large bowl, whisk together 3 ½ cups flour, yeast, and salt. Then, add in the dairy-free milk and the liquid sweetener. Mix with a spatula until fully combined and smooth, add more flour if sticky. Once the ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size. On a lightly floured surface, roll out dough to be about 2-3cm thick. Then using a round cookie cutter about 3 cm in dm. fold and roll out until all the dough is used up. Place the donuts on a baking sheet and then cover and let rise again for 30 minutes. Heat oil up the oil, test with a piece of dough until it rises up. Fry each donut for about 30-45 seconds or until golden brown on each side. Remove the donuts from the hot oil and place them on a kitchen paper towel to drain the excess oil. Roll the donuts in some castor sugar. Whilst the donuts are busy frying, mix the frosting ingredients. In a bowl, smooth together the softened butter, tahini, peanut butter, and powdered sugar. once mixed well, add in the beet powder and salt. Use a piping bag and a small piping tip, to fill the inside of the doughnut, pulling back as it fills until it’s out. decorate with fresh strawberries. Serve immediately or let cool to room temperature and store in an airtight container for up to 2 days. Photo Gallery Hope you love this donut recipe as much as we do!! M*
Oatmeal raisin cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 150 g softened vegan butter or softened margarine• 100 g soft brown sugar• 100 g castor sugar• 1 flax egg (1 tbsp flax flour mixed with 1-2 tbsp water)• 1 tbsp vanilla extract• 200g self-rising flour• 1 teaspoon baking soda• 1⁄2 tsp baking powder• 1⁄2 tsp salt• 2 tsp ground cinnamon• 100g Tonu F rolled oats• 100 g raisins Method 1. Preheat your oven to 180°C and line the base of 2 baking trays with a sheet of parchmentpaper.2. Add the vegan butter or margarine to a large mixing bowl and whisk with an electric whisk orby hand until light and fluffy.3. Add the brown sugar, and castor sugar and beat for a couple of minutes to cream the sugarinto the fats.4. Add the flax egg and vanilla extract and whisk to combine.5. Add the flour, baking soda, baking powder, salt, and cinnamon and mix using a spatula untilthe ingredients stick together to form a dough.6. Add in rolled oats and raisins and stir them into the cookie dough.7. Use an ice cream or cookie scoop to measure out the cookies and place them on the linedbaking trays, leaving at least 2 cm between each cookie.8. Bake the cookies for 12-14 minutes, then remove them from the oven and allow the cookies tosit on the baking tray to cool for about 5 minutes.9. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto acooling rack. Cool for another 15-20 minutes until they reach room temperature beforeserving. Photo Gallery Hope you love these chewy oat biscuits!! M*
Roasted blueberry brioche donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 19g active dry yeast 200ml soy milk 40g vegan white sugar 1 1/2 tsp salt 1/4 tsp vanilla powder or 1 tsp vanilla essence 200g bread flour 200g all-purpose flour Potato “egg” (ingredients below) 100g vegan butter or cubed coconut oil 1 L canola oil for frying Castro sugar for dusting Potato “egg” 1 tsp potato protein or corn starch 1/8 tsp xanthan gum 1 1/2 tsp ice-cold water 2 tsp nutritional yeast Roasted blueberry pastry cream 1 cup blueberries 1/4 cup maple syrup/agave or golden syrup 1/3 cup soaked cashews 1 cup plant-based milk 2 tbsp corn starch pinch of salt Method Heat the plant milk until lukewarm and then add the active yeast, leave to bubble for a few minutes. Sift together the flour, sugar, potato egg, vanilla seeds, and salt together. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenized. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size. Once risen, wrap up in cling wrap and refrigerate overnight. The next morning, divide the dough and save the rest to make cinnamon knots, or roll the dough out 1 ½ cm on a floured surface and press out round shapes or hearts with a cookie cutter. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen. Heat up the canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, its rise to the top) and fry the donuts 2-3 minutes on each side until golden brown. Once brown on both sides, scoop out with a slotted spoon, on some paper towels to drain. Once cooled, roll the donuts in the castor sugar, make a hole at the one end of the donut with a sharp knife or the tip of the pastry nozzle, and fill with the roasted blueberry pastry cream. Roasted blueberry pastry cream Preheat oven to 175°C/350°F, place the washed blueberries on a parchment paper-lined baking tray, drizzle with the maple syrup and then bake for 10-15 minutes until gooey. Leave to cool before blending the rest of the pastry cream ingredients, pour into a saucepan on medium and stir until thickened, add more sweetness if desired. Leave to cool before scooping into a pastry bag fitted with a wide tip nozzle to fit into the donut. Fill with the pastry cream, and store with the pastry cream filling facing up so it does not leak out. Serve at room temperature, best to serve fresh the day the donuts have been made. Photo Gallery Hope you love these unbelievably fluffy donuts!! M*
Biscoff Molten lava cakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup self-rising flour (sub with oat flour for a healthier alternative) 1/4 cup cacao powder 1 tsp freeze-dried espresso coffee powder 1/4 tsp baking powder 1/3 cup light brown sugar pinch of salt 1/2 cup coconut or soy milk with 1 tbsp apple cider vinegar to curdle 2 1/2 tbsp coconut oil 1 tsp vanilla extract Chocolate ganache filling 100g dark chocolate chips 1/4 tbsp Biscoff spread or any other cookie dough/ nut butter spread 1-2 tbsp chilled milk Method Sift the flour, cacao powder, espresso powder, baking powder, salt, and sugar in a bowl. Meanwhile add the apple cider vinegar to the milk and let it curdle, add the curdled milk, coconut oil and vanilla to the dry mixture and mix well with a spatula until there are no lumps. Gradually melt the chocolate and once melted add the Biscoff and the milk until the ganache starts to thicken. Let it chill for 5 minutes. Preheat your oven or air-fryer to 180 degrees Celcius. Spray three ramekins with non-stick spray or melted coconut oil, dust the ramekins with extra cacao power and then add 1/3 cup of the batter, add a dollop of the ganache in the center along with more chocolate or Biscoff and top off with more batter. bake the ramekins for 10 minutes in the air fryer and 10-12 minutes in the oven. remove to chill for a few minutes before loosing the sides, tipping over onto a plate, and serving with whipped cream and fresh raspberries. Photo Gallery Hope you love this recipe, if you’re a chocolate lover then absolutely yes! M*
Pecan rice cake slices
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups natures Valley rice cake cereal3/4 cup runny peanut butter1/3 cup liquid sweetener of choice (I used honey/golden syrup)1-2 tbsp coconut oil1 tsp vanilla extract1/2 cup chopped pecansMelted chocolate to topToasted pecans to topFlakey salt to top Method Melt the peanut butter and add the sweetener & vanilla, pour in the rice porridge, and fold in.Add in the chopped pecans and then press in to a parchment paper lined tray, place in thefridge to set.2. Once set, add the melted chocolate and then top with more swirls of peanut butter, pecans, & salt, place in the fridge to set before slicing. Photo Gallery Hope you love this super easy and delicious treat!! M*
Lime pistachio matcha cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients • 2 cups (250g) all-purpose plain flour, • 3⁄4 cup (150g) equal sugar • 3 teaspoons baking powder • Pinch of salt • 1 cup (170g) raw pistachios, chopped • 1 medium avocado • 2⁄3 cup coconut milk • 1⁄3 cup melted coconut oil • 1⁄4 cup (60g) lime juice and zest • 1 tsp vanilla extract, optional Frosting 1 1/2 cups (100g) powdered sugar/icing sugar 100g soft margarine 1-2 tsp matcha tea powder 1 tsp lime juice 2 tablespoons pistachios, chopped finely to decorate Method 1. Preheat the oven to 180°C. Line two round cake pans or a longer loaf tin with baking paper. 2. Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps. Set aside. 3. Add the pistachios to a food processor and blitz until it forms medium to fine crumbs. Add the avocado, milk, oil, lime juice/zest, and vanilla. Blitz until there are no more chunks of avocado. The mixture may be lumpy from the pistachios. 4. Pour the pistachio mixture into the mixing bowl with the flour. Mix gently until combined. The batter needs to be quite thick (otherwise the cake will not bake through). 5. Pour or scoop the cake batter into your cake tin. 6. Bake the cake for 40 minutes. Allow the cake to rest in the tin for a few minutes. Remove it from the tin and allow it to cool on a wire rack. Let it cool before frosting. Place in the fridge if needed. 7. Cream the vegan butter/margarine, sift in the icing sugar, and then cream until smooth, fold in the matcha powder, and lime juice, and cream until smooth. 8. Frost the cakes and add pistachios on top of the cake, let it chill slightly to set if needed, serve and enjoy! Photo Gallery Hope you love this delicious cake recipe** M*
Biscoff Espresso brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 300 g self rising flour 55 g cocoa powder 1 heaped tbsp potato starch (sub with corn or tapioca starch) 220 g caster sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract 1 small espresso shot dark chocolate chips caramel chocolate chips soft crunchy Biscoff spread 5-8 Biscoff biscuits Method Preheat the oven to 170°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, cacao powder, sugars, and salt, sifting everything so there are no lumps. Mix together the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on your flour. Fold in the chocolate chips (depending on how much you add, approx 1/2-1 cup) to the brownie mix and stir well. In a small bowl, heat the Biscoff spread in the microwave for a few seconds until melted. Drizzle it over the brownie mix. make swirls with a butter knife. press the cookies into the brownie mix., add some more chocolate chips on top. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin. When fully cooled, remove from the tin. Slice into squares and enjoy! Keep in the fridge for up to three days or freeze a few for those much-needed brownie days! Photo Gallery Hope you love these ultra-fudgy brownies as much as we do!! M*
Coconut hot chocolate
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups plant based milk2 tbsp vegan hot chocolate or white hot chocolateWhipped olé whip or coconut cream to topShredded coconutSyrup to topChopped chocolate to top Method 1. Heat up the milk, whisk in the hot chocolate and pour in to serving glass.2. Top with whipped cream, coconut, chocolate and syurp. Photo Gallery Hope you love this cozy and delicious hot chocolate! M*
Blueberry sponge pudding
Recipe Gallery Share the Love Watch the full recipe here! For @checkerssa https://www.instagram.com/reel/Cu67tW7I5z4/?utm_source=ig_web_button_share_sheet Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups fresh blueberries from @checkerssaJuice and finely grated rind of 1 Tango Fruit1 tsp. cinnamonA generous pinch of saltFor the Sponge:45g vegan butter1 cup castor sugar (keep 2 tbsp. aside for dusting) sub with coconut sugar 1/2 cup plant milk1 tbsp apple cider vinegar130g (about 1 cup) gluten-free cake flour or sub with almond or oat flour 1/4 cup cornstarch1½ tsp. baking powder¼ tsp. salt Method 1. Preheat your air fryer to 160°C. Make sure to use a 2-litre capacity air fryer that is safe for use with dishes.2. Mix the berries (set aside a handful), Tango Fruit juice and rind, cinnamon and salt, and then pour the mixture into the baking dish.3. Air fry the blueberries for 5 minutes, then give them a good stir.4. Cream the vegan butter, sugar (excluding the 2 tbsp.) until light and fluffy. Add the curdled milk and mix well.5. Sift the dry ingredients into the butter and milk mixture.6. Gently mix everything until just smooth and spoon the batter onto the blueberries.7. Carefully spread the batter out so that it covers the blueberries.8. Dust with castor sugar and sprinkle the last handful of berries over the surface.9. Air fry for 40-50 minutes (depending on the air fryer brand and the shape of the baking dish) or until the top is golden and brown, and the sponge layer is cooked through. If the top starts browning before the centre is cooked, cover it with a layer of foil.10. Serve with whipped cream, custard or ice cream. Photo Gallery Hope you love this baked dessert, it sure is delicious! Re-create for @Checkerssa M*
Peanut butter chocolate rice cake bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Provita Rice cake crisp barsIngredients8-10 Provita rice cakes crushed into fine crumbs1 cup smooth peanut butter1/4 cup coconut oil1/4 cup syrup of choiceToppingMelted chocolate of choice (mix with some smooth peanut butter to make more)Caramel chocolate drops or peanut butter drops Method 1. Place the crushed Provita rice cakes in a bowl, melt together the peanut butter, coconut oil and syrup. Mix well and pour over the rice cakes. Press in to a parchment paper lined tray and freeze until set.2. Once set, remove and pour over your melted chocolate and chocolate drops, freeze again, once set, slice and enjoy! Photo Gallery Hope you love this recipe as much as I do, such a delicious combo! M*
