Citrus olive oil cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/4 cups self rising flour1/4 cup almond flour1 1⁄4 cups white or brown sugar3 teaspoons baking powderPinch of any good quality salt, optional1 cup (250g) soy, oat or coconut milk1⁄2 cup (125g) extra virgin olive oil @babylonstoren1⁄3 cup (80g) lemon, lime or orange juice and zest (about 2-3 lemons)1 teaspoon vanilla extract Frosting250g soft margarine2-3 cups icing sugar1-2 tbsp lemon juice1-2 tbsp lemon zest1 tsp vanilla extract Method 1. Preheat your oven to 180°C. Line a bread loaf tin with parchment paper or spray with nonstick spray.3. Add all the dry ingredients (flour, sugar, baking powder, and salt) to a large mixing bowl.5. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest, and vanilla)and mix until smooth.6. Pour the lemon cake batter into your prepared loaf tin. Smooth the surface if necessary, and tap thebottom of the table a few times.7. Bake the cake for 1 hour or until you can poke a skewer in the middle and there’s no wet batter on it. As this is a moist cake, some crumbs on your skewer are fine.8. Allow the cake to cool in the loaf tin for 10 minutes then cool on a wire rack. Frosting 1. Whisk all of the icing ingredients until smooth. Frost the loaf and add more lemon or lime zest on top and freshly sliced citrus. Photo Gallery Hope you love this beautiful loaf! M*
Apricot coconut bars AKA Hertzoggie bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1 1/2 cups shredded coconut1 cup cake flour2 cups rolled oats3/4 cup coconut sugar1/4 tsp salt1 tsp cinnamon1/2 cup lifestyle foods toasted coconut butter2 tbsp honey/agave1 tbsp baking powder dissolved in 1/4 cup soy milkToppings1/2 cup smooth apricot jamShredded coconut Method 1.Preheat the oven to 180 degrees Celsius.2. Add the coconut, flour, oats, sugar, salt and cinnamon in to a big mixing bowl.3. Melt the coconut butter, add in the honey, baking powder mixture and whisk well.4. Pour the wet in to the dry and mix well, press on to a parchment paper lined square bakingtin , smear on the smooth apricot jam and sprinkle on the shredded coconut, and bake for10-15 minutes until brown. Photo Gallery Hope you love this recipe, it’s such a SA inspired cookie recipe! M*
Banana macadamia buttercream cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cups Buttanutt macadamia milk, room temperature 2 tsp apple cider vinegar 3 2/3 cups (460 grams) self rising flour 1 tbsp ground cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp cornstarch 1/4 tsp sea salt 1 cup white sugar 1/4 cup coconut sugar or brown sugar 3/4 cup margarine, room temperature 1 1/2 cups super ripe banana, mashed (around 3 med bananas) 1/2 cup coconut cream, room temperature 1/4 cup Buttanutt macadamia cinnamon nut butter 1 tbsp vanilla extract Macadamia buttercream Frosting: 1 cup margarine ,room temperature 1/3 cup Buttanutt macadamia cinnamon nut butter 4 cups powdered sugar 1 tsp vanilla extract 2–3 tbsp macadamia milk Method Preheat the oven to 180 degrees Celsius. Spray two 29 cm cake pans with non-stick spray, and line them with parchment paper. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time, including mashing the banana. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, corn starch, and salt. Set aside. In a large bowl, cream together the margarine, sugar, and coconut sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the banana, macadamia cinnamon nut butter , coconut cream, and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix until there are just no more dry streaks. Divide the batter between the two cake pans evenly, and bake for 40 minutes until the toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your vegan macadamia frosting frosting. Macadamia buttercream frosting When ready to frost the cakes, add the margarine and nut butter to a large bowl and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing mixing until it’s a thick buttercream. Add in vanilla and 2-4 tablespoons of macadamia milk and continue to cream until desired texture. 4. Frost cakes, decorate with fresh fruit & flowers and enjoy! Photo Gallery Hope you love this easy and super delicious cake recipe! M*
Cookie dough ice cream bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 1/2 cup almond flour * 1/2 cup coconut flour * 1/3 cup maple syrup or any other liquid sweetener of choice * 1/3 cup melted coconut oil * 1 tbsp nut butter of choice (I used homemade peanut butter) * 1/3 cup chocolate chips * 1 tsp vanilla extract * 1/4 tsp salt Filling * 1 cup soaked cashews * 1/2 cup coconut cream * 1 tsp vanilla extract * Pinch of salt * Dairy-free chocolate melted * crushed roasted nuts for topping Method Method 1. Start with the base: Melt the coconut oil and mix in the liquid sweetener, nut butter, vanilla, and salt. 2. Into the wet ingredients add the almond flour and the coconut flour, chocolate chips, and mix well, press into square molds of choice, and place in the fridge to set. 3. For the filling, place all of the ingredients into a high-speed blender and blend until smooth, pour on top of the cookie dough base, and place in the freezer to set once again. 4. Once set, remove, and drizzle with melted dairy-free chocolate and roasted crushed nuts. Photo Gallery Hope you love this delicious recipe, I’m addicted to cookie dough! M*
Apple butterscotch malva puddding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250g whole wheat flour 1/3 cup almond flour 1/2 cup coconut sugar or brown sugar 1 1/2 tsp baking powder pinch of salt 1/2 cup plant milk 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flaxseed meal with added water to thicken) 1 tbsp apricot jam 1/4 cup coconut oil 1 tsp vanilla extract 1 cup peeled and sliced apples (optional) Butterscotch sauce 200 ml coconut cream or full-fat coconut milk 1/4 cup coconut sugar 1/2 cup vegan caramel (recipe on site-link in bio*) sub with golden syrup or sugar 1 tsp vanilla essence 1/2 tsp corn starch or potato protein Pinch of salt Method 1. Mix the flour, almond flour, baking powder, and salt then set aside. 2. Whisk the milk, apple cider vinegar, and vanilla essence. Let it curdle for a few minutes and then add the apricot jam, flax egg, and the melted coconut oil. 3. Mix the wet into the dry, add the baking soda and mix well, then smear a round tart base with coconut oil or non-cooking spray. 4. Pour the batter into the mold and decorate the top with the apples, smear with extra melted coconut oil and sprinkle on some extra coconut sugar. 5. Bake for 20 minutes until brown on top and then pour over the sauce after the pudding has cooled slightly. 6. Pour the sauce over little by little until the pudding has soaked it all up, serve the pudding lukewarm with vegan custard and ice cream. Butterscotch sauce 1. Place all the sauce ingredients in a saucepan and bring to a simmer until the sauce starts to thicken slightly. 2. Keep lukewarm until the pudding has baked and pour the sauce on top. 3. Set a little bit of the sauce on the side for serving. Photo Gallery Hope you love this recipe just as much as we do, it’s such a fabulous SA twist! M*
Cookie dough ice cream bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup all purpose flour* spooned and levelled 1/4 cup almond flour 1/2 cup vegan margarine 3/4 cup packed light brown sugar or coconut sugar 1 tsp vanilla extract 1 tbsp cashew ButtaNutt nut butter 1/2 tsp salt 1/2 cup mini chocolate chips Filling 1 1/2 cup soaked cashews (soak overnight in water-drain before blending) 1/3 cup cashew ButtaNutt nut butter 1/3 cup plant-based milk (oat milk) 1 tbsp vanilla extract 1/4 cup liquid sweetener of choice Pinch of salt 1/3 cup non-dairy chocolate chips Method 1. In a bowl cream together the vegan margarine and the sugar until light and fluffy, stir in the cashew butter and vanilla extract. 2. Fold in the sifted all purpose flour, almond flour, salt and the chocolate chips and mix until smooth. 3. Prepare a square baking tin lined with parchment paper, press half of the cookie batter in to the tin, smoothing out with the back or the spoon. 4. Blend the filling ingredients until smooth and then pour on to the first layer of the cookie dough base, add a few choc chips and leftover cookie dough on to the filling and freeze again for an hour or so until set. 5. Once set add the final layer of the cookie dough, smooth out, add choc chips on top and freeze again. 6. Once frozen remove from the tin, slice in to squares and enjoy. Photo Gallery Hope you love this recipe, its a sure favourite way to enjoy cookie dough* M*
Peanut butter swirl brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 150g spelt flour (see various other suggestions in notes) 50 all-purpose flour 1 tbsp potato starch 1/3 cup cacao powder 1 1/2 tbsp baking powder 100g non-dairy dark chocolate melted 1/4 cup coconut oil 1/2 cup coconut sugar 1/2 tsp salt 1/2 cup chocolate chips Peanut butter swirl 1/2 cup crunchy or smooth peanut butter 1/4 cup agave or maple syrup 1/4 cup coconut oil Method 1. Preheat oven to 175 Degrees Celsius. 2. Mix together the flours, potato starch, cacao powder, baking powder, and salt.In another bowl melt the chocolate and add in the coconut oil, and mix well until there are no lumps, whisk in the coconut sugar.3. Pour the chocolate into the flour mixture and mix well until there are no lumps. 4. For the peanut butter layer, melt the coconut oil and add this to the peanut butter and the maple syrup and mix well.Scoop the brownie batter in to a baking paper lined square tin off choice and smooth out. 5. Pour the peanut butter layer on to the brownie layer and swirl, sprinkle on some chocolate chips and place in the oven to bake for 15-18 minutes. 6. Let the brownies cool completely before slicing and serving with a scoop of ice cream. Photo Gallery Hope you love these delectable brownies! M*
Quick Chocolate mousse
Recipe Gallery Share the Love Recipe 0 Prep Time Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup cooked sweet potato 1/4 cup chia seeds (soaked in water to gel) 1/4 cup cacao powder 1/3 cup soaker dates or 1/4 cup liquid sweetener 200ml full fat coconut milk 1/2 tsp freeze dried coffee powder (optional) pinch of salt Method 1. place all of the ingredients in a high-speed blender and blend until smooth, add more liquid if needed and scrape down the sides. 2. Serve with fresh fruit. Photo Gallery Chocolate mousse is just the absolute best, especially when it’s healthier! M*
Vegan Creme Brûlée Milktart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsBase2 3/4 cup quick oats3/4 cup almond flour3/4 -1 cup coconut oil melted1/2 cup maple syrup or agave1 tsp vanilla essence1/2 tsp saltFilling1 cup cashews soaked in water for at least two hours2 1/2 cups plant-based milk (I used soy)1/2 cup coconut cream2/3 cup maple syrup or agave syrup2/3 cup corn starch1 tsp vanilla extract1/3 tsp saltTopping1/3 cup coconut sugar or fine castor sugar1 tbsp ground cinnamon powder Method Method1. Preheat the oven to 175 degrees Celsius. 2. Place the dry ingredients for the base in a food processor and blend until fine, gradually add in the coconut oil, agave, vanilla extract, and the salt and pulse until the base ingredients come together. 3. Press flat into a tart base lined with parchment paper, press flat with the back of a tablespoon. Dip the spoon in warm water to smooth the base out evenly.4. Bake the base for 10-15 minutes until brown and leave to cool until the filling is ready. 5. For the filling, place all of the ingredients in a high-speed blender and blend until smooth. 6. Pour into a saucepan and bring to a simmer on medium, stirring continuously until the filling thickens. 7. Pour on to the cooled tart base and tap the rim of the base to get rid of extra air bubbles. 8. Place in the fridge to set for at least three hours. 9. Remove the Milk tart from the fridge and then carefully remove from the tart mold.10. Sprinkle on the sugar and lightly start to burn the sugar until caramel with a kitchen blow torch.11. Lastly sprinkle over the ground cinnamon, slice, and serve right away. 13. Save the rest of the tart in an airtight container in the fridge for up to three days. Photo Gallery Hope you love this recipe as much as I do, it’s an absolute favourite in our house!
Tipsy tart cupcakes
Tipsy tart cupcakes are just another way to celebrate this Festive season. Whatever the occasion calls for these cupcakes are a perfect way to set the mood. Sticky toffee and delectable toffee kind of puddings are what I’m living for this festive season. Easy on the booze this time around, but none the less I’m not skipping on the sticky gooey goodness.
