Malva pudding Cinnamon buns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 1/4 cups white bread flour or all-purpose flour 1 packet (11g) activated yeast 1/2 cup soft brown sugar 1 1/4 cup coconut milk 1/4 cup vegan butter or coconut oil 1 tsp vanilla extract 1/3 cup smooth apricot jam 1 cup extra jam to smear on the dough Caramel Drizzle 1 1/4 cups full-fat coconut milk 1 cup soft brown sugar 1 tsp apple cider vinegar 1 tsp vanilla extract Frosting: 2 cups powdered sugar 1/2 cups creamed cheese 1-2 tbsp milk 1 tsp vanilla extract Method Grease a medium-sized bowl with coconut oil, and set aside. In a microwave-safe bowl, heat the dairy-free milk until it reaches a luke-warm temperature. Add in 1 tbsp sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area. When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining sugar, apricot jam, cooled melted vegan butter, and vanilla extract. Mix until combined. Then add in about half of the flour and mix until it starts to combine. Add the remaining flour, and mix until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading. Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that’s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour until doubled in size. While the dough rises, grease a large casserole dish with oil and set aside. After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle. Lightly smear on the apricot jam. Slice the roll into 12 even cinnamon rolls. To easily slice, you can use a piece of thin twine or unflavoured floss. Place into the oil-greased dish. Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 180 degrees Celsius. Let the rolls rise for 30 minutes while the oven is preheating. When ready to bake, drizzle into the crevices between the Malva pudding rolls. Place the rolls into the oven and bake for 20-22 minutes until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing. Cream the vegan cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar milk, and vanilla extract, and cream again until smooth, scraping down the sides as needed. Spread the frosting onto the vegan cinnamon rolls and serve warm. Store the leftovers in an airtight container and place them in the fridge for up to 4 days, or freeze them for up to two weeks, let them thaw at room temperature, and pop them back in the oven to bake for 8-10 minutes. Photo Gallery Hope you love these unbelievably delicious and fluffy rolls!! M*
Pistachio snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 1/2 cups rolled oat (GF if you like) 1 cup pistachios 1/2 cup cashews 1/2 cup coconut oil 1/3 cup liquid sweetener of choice Pinch of salt Date caramel filling 2 cups brown dates soaked until soft 1/2 cup nut butter of choice 1 tsp vanilla extract Pinch of salt 1 cup chopped and roasted pistachios and walnuts Melted chocolate Coarse salt to serve Method Add the oats and pistachios into a blender and blend until smooth, scoop into a bowl and add in the coconut oil, sweetener, and salt and mix well. Press into a parchment paper lined tray and bake for 8-10 minutes at 180 degrees Celsius until brown, let it cool and chill. For the date caramel: drain the dates and add into a blender along with the rest of the date caramel ingredients. Blend well until smooth, add a bit of liquid, and scrape down the sides. Add the date caramel onto the base, smooth out and layer on the chopped nuts. Freeze until set, slice, and dip in melted chocolate, serve with extra nuts on top, and enjoy! Photo Gallery Hope you love these delicious snicker bars!! M*
Milk tart pancake pockets
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup self-rising flour 1 tsp baking powder 1-2 tbsp sugar or sweetener pinch of salt 1 cup water or milk 1 tbsp oil Cinnamon sugar to serve Air-fryer to bake Milk tart filling 1 1/2 cups soy milk or coconut milk 1/3-1/2 cups sugar or syrup to sweeten 1 tsp vanilla extract 1/3-1/2 cup corn starch pinch of salt Milk-batter dipping 1 cup soy milk 1/4 cup corn starch Method Mix the pancake batter and heat a small pan, add about 1/2 a cup of the batter to the pan and fry for 2-3 minutes and flip over so it cooks on the other side. Repeat with the rest of the batter, it makes roughly 3-4 servings. For the filling: add the ingredients into the saucepan and mix well before turning down the heat, be sure to whisk while it cooks so it doesn’t clump up. Let it chill slightly. Mix the dipping batter. Lay out the pancakes, add 2-3 tbsp of the Milk tart filling into the centre, fold in the edges, and roll up like a taco. Dip the pancake pocket in the milk-like batter and roll in cinnamon sugar. Place on an air-fryer proof tray, and bake or air-fry or bake for 8-10 minutes until crispy! Serve with some whipped cream, ice cream, or a sprinkle of icing sugar. Photo Gallery Hope you love these crispy pancake pockets!! M*
Baked Custard donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups bread flour 1/2 cup neutral cooking oil 1/2-3/4 cup cup plant-based milk or plant-based yogurt 8g instant yeast 1/3 cup castor sugar 1 1/2 tsp vanilla extract 1/2 tsp cinnamon pinch of salt Custard filling 2 cups plant-based yogurt 1/3 cup cornstarch 1 tsp vanilla extract dash of cinnamon if you like icing sugar to serve Method Sift the bread flour into a bowl, and add the sugar, salt, and cinnamon. In another container add the plant-based milk (lukewarm if you can) along with the vanilla and the yeast. Add the wet into the dry and mix well until the dough is foldable and soft. Place it in a warm area, cover it with a cloth, and let it rest for an hour to rise. Once risen, Preheat the oven or air fryer. Slice the dough into four equal parts and shape into a small bun-like shape. Cover and place in a warm area and let it rise again. Once risen, brush with neutral cooking oil and a sprinkle of sugar. Bake for 20-25 minutes until golden. Add the custard ingredients into a bowl, and whisk until there are no lumps, microwave or place in a pot on the stove and simmer until it starts to thicken. Remove from the heat, add a layer of cling wrap to prevent skin from forming, and let it chill to room temperature. Once chilled scoop the custard into a piping bag with a star nozzle, slice the donuts length ways, and pipe dollops of the custard down the middle. Add a dust of icing sugar before serving and enjoy! Photo Gallery Hope you love these fluffy and delicious donuts! M*
Coffee cookies
Recipe Gallery Share the Love Coffee cookies Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/4 cups cake flour (more if needed) sub with wholewheat or rye flour 1/4 tsp baking sodapinch of salt 125g margarine softened or vegan butter 1 cup brown sugar 10 ml freeze-dried coffee powder dissolved in 50 ml boiling water 1/2 cup golden syrup 1/2 teaspoon vanilla essenceIcing 2 cups icing sugar 80g margarine at room temperature or vegan butter 1 teaspoon freeze-dried coffee powder for icing Method Preheat the oven to 180 degrees Celsius. Sift the flour, baking soda, and salt together. Rub in the softened margarine and mix until crumbly texture. In another mixing bowl whip the sugar, coffee, syrup, and vanilla essence together. Fold this into the flour mixture and combine until you have a manageable dough. Roll or scoop into a piping bag with a round nozzle, depending on how soft your dough is, add more flour needed. Press with cookie press into a prepared baking tray, and bake for 8 to 10 minutes until brown. Let them chill. For the icing, cream the icing sugar with the margarine and dissolved coffee mixture, and mix until fluffy. Ice the cookies and store in an airtight container. Photo Gallery Hope you love these yummy SA cookies!! M*
Chocolate cinnamon babka
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Kuvings chocolate cinnamon babka• 3 1⁄2 – 4 cups all-purpose flour• 1 package instant yeast• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk• 1⁄4 cup golden syrup• For chocolate filling• 100g chocolate melted• 1 1/4 cup vegan cream cheese or regularGlaze• 1 1/2 cups powdered sugar• 1-2 tbsp milk Method In a large bowl, whisk the flour, yeast, and salt. Then, add in the dairy-free milk and maple syrup. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball. Once the ball is formed, grease the same bowl mixed in and place thedough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes ina warm, draft-free place until doubled.For the filling In a small bowl cream the melted chocolate and cream cheese together. Once risen, lightly flour a surface and roll the dough out until approximately 12×15 rectangle. Brush the margarine or coconut oil across the entire surface. Evenly smear the filling across the dough. Sprinkle on some cinnamon If adding, chocolate chips, evenly sprinkle across. Starting on one side, roll the dough into a log. Cut the log lengthwise carefully so there are two long pieces. Starting at one end, pinch the ends together and then braid the two pieces together and pinch them together again at the end. Carefully place in a well-greased loaf pan.*If your babka is not at the top of your pan, cover it and let it rise until it is. If it is, proceed with baking. Place in the air fryer, set the setting to bake, place the cooking temperature to 180 degrees Celsius, and bake for 30-32 minutes or until done. Once baked, remove the babka, sprinkle on some cinnamon sugar, and then drizzle with the glaze. Photo Gallery Hope you love this fluffy and delish babka! M*
Caramel banana pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Batter 1 cup self-rising flour or flour of choice 1 tbsp cornstarch 1/2 tsp baking powder Pinch of salt 1 tbsp apple cider vinegar 1-2 tbsp sweetener or sugar of choice 2 tbsp neutral oil 1 cup water or plant milk Cinnamon sugarToppings 2 bananas sliced (sub with apples, pears, or peaches) 1/2 cup coconut milk 1/4 cup coconut sugar Splash of vanilla Method Mix all of the pancake ingredients until smooth, and set aside. Heat a nonstick pan and dollop 3-4 tbsp of the batter in the centre, swirl until the pan’s base is covered with batter. Let it cook for 2-3 mins on each side, repeat with the rest of the batter, and cover the pancakes with a cloth so they stay soft. Add the bananas to a pan, let them fry a bit, add a splash of coconut oil, and lastly add the sugar so they caramelise along with the coconut milk. Let it simmer for 3-4 minutes on low, until caramelised. Roll up the pancakes with cinnamon sugar, and pour the hot caramel bananas over the pancakes & enjoy! Photo Gallery Hope you love these amazing pancakes as much as we do!! M*
Créme brûlée 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 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 Cinnamon sugar for dusting Protein egg 1 tsp potato protein or corn starch 1/8 tsp xanthan gum 1 1/2 tsp plant-milk 2 tsp nutritional yeast Vanilla Coconut filling 400ml coconut cream 3 tbsp cornstarch 1 tsp vanilla extract Pinch of salt Brûlée sugar 1 cup sugar granulated 1/4 cup water Method For the vanilla custard filling: Whisk ingredients well together and heat on medium heat until thickened, place in the fridge to chill, place in a piping bag with a round nozzle, and pipe the donuts. Donuts Heat the plant milk until lukewarm and then add the active yeast, and leave to bubble for a few minutes. Sift together the two 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 homogenous. 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, roll the dough out 1 1/2 cm on a floured surface and press out round shapes with a cookie cutter, or a wide-rim glass. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen. Heat about 500ml of canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, it should rise to the top while frying), 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 paper towels. Once cooled press in a hole with the tip of the frosting pipe you’re going to use for the vanilla coconut cream, or make use of a straw. Brûlée Sugar topping Here you can sprinkle on the sugar and caramelise with a blow torch, or make caramel and dip the donuts. Add the sugar and water for the caramel (brûlée) to a small saucepan over medium-high heat. Once the mixture starts bubbling, reduce the heat to medium. Heat the sugar, giving the pan a gentle swirl occasionally, until it turns golden. Take the pan off the heat and swirl the pan until the color deepens slightly. Working very carefully, dip the top of each donut into the caramel. Wear a glove for extra protection on your hands. Lift the donut from the caramel and tilt it, away from your fingers, to let the excess drip for a few seconds, then place the donut aside to let it cool. Repeat with the remaining donuts. If you find the caramel in the pot is getting too stiff, return it to the heat, swirling the pan, until it warms up and becomes less viscous. Photo Gallery Hope you love these amazing donuts!! M*
Easter spiced biscotti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 2 tbsp ground flax seed flour• 2 cups all-purpose white flour or self-rising flour• 3⁄4 cup caster sugar (or coconut sugar for unrefined sugar version)• 1 tsp baking powder• 1 tsp cinnamon• 1 tsp ginger• 1⁄2 tsp cardamom (optional)• 1/4 tep all-spice• 1⁄2 tsp fine sea salt• zest 1 large (unwaxed) orange• 3⁄4 cup toasted cashews from Gaby’s earth foods or almonds, chopped roughly• Some dried raisins or ginger pieces• 1⁄4 cup + 1 tbsp soy or almond milk• 1⁄4 cup coconut oil or vegan butter, melted• 1⁄4 cup Amaretto liqueur (or more plant milk for an alcohol-free version sub with a shot ofespresso)• 11⁄2 tsp vanilla extract• Melted chocolate vegan chocolate• Sprinkled to decorate Method Melt coconut oil / vegan butter gently over very low heat, preheat the oven to 170 degrees Celsius, and line a baking tray with a piece of baking paper. Mix flour, sugar, baking powder, spices, salt, orange zest, chopped nuts, and dried fruit in a large mixing bowl. Combine all the wet ingredients: Add the wet ingredients to the dry ingredients and bring the dough together gently The dough should be not too dry or too sticky. If it’s too dry,add a touch more (1 tsp to begin with) plant milk or a touch more flour, if it’s too wet. Divide the dough in half and roll each half into a long, thick log on a lightly floured surface. Press it down slightly. Transfer the logs onto a large baking tray and flatten it into a 3-4 cm in diameter and 25 cmlong log. Place in the hot oven for about 30-35 minutes, until the log’s surface is firm and lightlybrowned. Let the logs cool down for 15-20 minutes before cutting them. Cut it into 1-1 1⁄2 cm slices with a sharp bread knife, be very gentle. Place the slices on a baking tray cut side down and return them to the oven for the second bake. Bake for about 20-25 minutes, at 160 degrees Celsius until your biscotti achieves the desired crispness & colour.8. Once cool, dip the biscotti in the melted chocolate, and sprinkles, and let them air dry. Keep them in an air-tight container for 3-4 weeks or freeze them. Photo Gallery Hope you love these deliciously crisp and spiced biscotti! M*
Raw hot cross bun bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/ 2 cup brown dates soaked in water until soft 1/3 cup soft raisins 1/3 cup smooth nut butter of choice (I used cashew) 1/2 cup raw walnuts 1 cup buckwheat groats 1/2 cup rolled oats pinch of salt to taste 1/2 tsp ground cinnamon 1/3 tsp ginger powder 1/4 tsp nutmeg 1/4 ground cardamon (optional) Cross Topping 1/3 cup cashew butter (sub with almond or peanut butter) 50 g vegan white hot chocolate or 1/4 cup coconut oil and some honey to sweeten until you have a super smooth paste. Method Here you will need a blender with a high velocity to blend everything well, or you can blend the wet separately from the dry for a smoother consistency. Add the walnuts, buckwheat, and oats to a blender and blend until crumb-like texture, I like the buckwheat slightly whole. Then drain the dates, add to a blender along with the raisins and nut butter, and blend again, add a bit of water if necessary to create a soft caramel-like texture. Then in a large bowl, fold the caramel into the dry mixture and then fold in the spices, here you can add some more chopped walnuts if you like. Add 1-2 tbsp of the batter to the palm of your hands and roll into balls, press slightly flat, and then freeze. Mix the topping for the hot cross buns, scoop into a ziplock bag, and snip off the tip. make a cross on to each bliss ball and keep it in the fridge to enjoy as you like! Photo Gallery Hope you love these delish Moorish raw hot-cross bun balls* M*
