Vegan Lamington cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 3/4 cups soy milk 2 tbsp lemon juice 3⁄4 cup softened coconut oil or bake butter block 1 cup brown sugar 1/2 cup icing sugar 2 tsp vanilla extract 430 g / 31⁄2 cups self-rising or cake flour 1⁄4 cup cornstarch 21⁄2 tsp baking powder 3⁄4 tsp baking soda 1⁄2 tsp salt Filling 3/4 cup regular or sugar-free strawberry jamIcing 200g melted dark chocolate 200ml coconut milk Shredded coconut cherries to serve Chopped chocolate to serve Method Method1. Preheat the oven to 180° C and grease and line two 20 cm round cake tins with parchment paper.2. Combine the milk and lemon juice and leave to curdle for 5 minutes.3. Beat the softened coconut oil (or vegan butter) and sugar until nice and fluffy, once whipped, fold in the milk mixture and the vanilla extract.4. Gently fold dry ingredients into the wet ingredients by making small circles in the middle of the bowl with your spoon to minimise lumps.5. Divide the mixture between two tins and bake until a toothpick comes out clean of cake crumbs, about 30-35 minutes.6. Allow the cakes to cool down completely before removing from the tins and icing. Get ready for a bit of a mess.7. Melt the chocolate and gradually add the cooled coconut milk/cream- dip the cakes in the melted chocolate ganache, let the excess drip off on a cooling rack, and then cover with coconut. Place the cakes in the fridge to set the chocolate slightly.8. Spread the jam on the first layer, add the second layer of Lamington cake, and then decorate with the cherries and a dust of icing sugar. Photo Gallery Hope you love delicious cake as much as i do, its a big favourite** M*
Chocolate crepe roll 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 cup self-rising flour or flour of choice 1-2 tbsp cacao powder 1 tsp baking powder Pinch of salt 1/4 cup sugar or syrup of choice 1 1/4 cup milk 1/4 cup oil Filling Fresh fruit like berries or peachesCoconut or regular whipped cream sweetened slightly with sugar Toppings 150 g dark chocolate melted 1-2 tbsp cooled cream Sliced fruit Method Mix the crêpe ingredients until smooth, add a bit of milk if needed. Heat up a pan, add non-stick spray or oil, and add about 1/4 of the batter, spreading out evenly. Let it cook for about 2-3minutes before flipping over to cook on the other side. Layer the crêpes once all of them are cooked and let them cool to room temperature. Spread out some cling wrap and layer the crêpes overlapping the ends (takes about 4-5 of thecrêpes) add the add a generous layer of the whipped cream at the end spreading out thinlytowards the end, add the thick fruit pieces at the beginning of the crepes layering again untilthick to 3/4 of the way. Fold in the sides of the crêpes and roll up, wrap again in cling wrap, and chill. Melt the chocolate and gradually fold in the cream until smooth and glossy, once the crêpe rollhas set, pour over the ganache and add your fruit toppings, chill again until set and slice & enjoy! Photo Gallery Hope you love this super easy and delicious cake! M*
Gut friendly raw date granola
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Medjool dates or brown dates with the pit removed (soaked a bit in hot water to soften) can be subbed with soft apricots, prunes, or figs. 1/4 cup goji berries or 1 tbsp nut butter of choice (sub with seeds butter if allergic) 1/3 gluten-free rolled oats or regular rolled oats 1/2 shredded coconut 1/2 cup buckwheat groats 1 tbsp chia seeds 1 tbsp flax seeds pinch of salt cinnamon Method Here you can play a bit with flavor and toast the oats, coconut, and buckwheat beforehand. Place all of the ingredients in a high-speed blender or food processor and blend until they come together. (be aware this is quite tough to blend, so don’t burn out your blender) Place in a jar and keep in a cool place or in your fridge for toppings to smoothies, oats and as a healthy snack! Photo Gallery Hope you love this delicious and wholesome recipe!! M*
Gluten free banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 4 very over-ripe medium-sized bananas 1/3 cup neutral oil or melted coconut oil 250 ml full-fat coconut milk or coconut cream 1/3 cup coconut sugar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp water) 1 tsp vanilla extract 1 tbsp apple cider vinegar 1/2 cup chickpea flour 1/4 cup almond flour 1 1/4 cup buckwheat flour (sub with gluten-free oat flour) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon chopped hazelnuts to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas, then add the rest of the wet ingredients and let it curdle for a bit. Mix the gluten-free flour varieties, baking powder, baking soda, cinnamon, and salt. Pour the wet into the dry and mix well until it’s well combined. Pour into a parchment paper lined bread tin or spray with non-stick spray, sprinkle with the chopped hazelnuts, and bake for 35-45 minutes until brown and baked through. Leave to cool in the bread tin before removing and slicing, freeze the extra slices if you like, or store in an airtight container for up to two days, depending on your weather, or in the fridge for up to 4-5 days. Photo Gallery Hope you love this deliciously fluffy gluten-free loaf! M*
Raw Pink coconut ice
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups shredded coconut 1/2 cup coconut flour 1/3 cup melted coconut oil 1 can Lifestyle foods coconut condensed milk 1 tsp vanilla extract pinch of pink salt pink food colouring or beet powder Method Melt the coconut oil and pour in the condensed milk, vanilla, and salt. Then add in 2 cups of the shredded coconut and the coconut flour and mix well, add more shredded coconut until you have the right consistency, divide the barter, and color one part with the pink food coloring until you have your desired color. Layer a square pan with parchment paper and press in the white part of the coconut ice, neatly smoothing out, then layer on the pink layer, and press down until smooth. Freeze for about 60-90 minutes before slicing. add some drizzles of chocolate and pink salt before enjoying! Photo Gallery Hope you love these stunning coconut ice bars! M*
Salted chocolate tahini brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 200g Dark chocolate 100g homemade vegan butter 50ml water 5g corn starch or tapioca starch ⅛ tsp xantham gum or guar gum ¼ tsp salt 200g coconut sugar 115g self-rising or oat, or spelt flour 1 Tbsp tapioca starch/cornstarch 1/3 cup cacao powder 1 ½ tsp baking powder ½ tsp baking soda 1 ½ tsp Maca Powder 20g non-dairy creamer like soy or almond 100g coconut cream ½ tsp apple cider vinegar dark chocolate chips coarse salt Tahini Salted Caramel: 300ml canned coconut 100ml smooth tahini ½ cup coconut sugar ½ cup maple syrup or agave or raw honey ½ tsp salt ½ tsp vanilla extract Method Preheat oven to 160⁰C and then line the brownie pan with parchment paper or grease with coconut oil. Mix together the tapioca/cornstarch the water, xantham gum, and salt. Add the sugar and whisk in the melted dark chocolate. Sift all the dry ingredients together and then fold in the wet ingredients gradually with a spatula. Mix together the coconut cream and vinegar, and fold this into the brownie mixture. Add in the chocolate chips. Pour into the brownie pan and place in the oven to bake for 30-45 minutes. Once brown and baked through, let it cool before sprinkling with salt, drizzling with Tahini caramel & a dollop of ice cream Tahini salted caramel 1. Place all the ingredients except the salt and vanilla essence, in an iron pot on medium heat and bring to a boil for about 30-45 minutes, until it becomes gooey caramel.2. Whisk in the salt and vanilla powder and store in a glass container. Photo Gallery Hope you love these delicious brownies! M*
Cookie dough banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Four very overripe bananas 1 1/2 cup all-purpose flour 1 3/4 cup semi whole wheat flour 1/3 cup good quality cacao powder 1/3 cup sugar if desired 2 tsp baking powder 2 tsp baking soda 3/4 cup coconut milk 1/2-3/4 cup good quality olive oil 1 tbsp Apple cider vinegar 1 tsp vanilla extract 1/3 tsp sea salt more chocolate chips if neededCookie dough layer Mash one medium banana with 1 tbsp nut butter of choice and mix in 1/3 cup dark Chocolate chips Method 1. Preheat the oven to 180 degrees Celsius.2. Mash the bananas, leaving a few pieces still intact, and add in the coconut milk, olive oil, vanilla extract, and apple cider vinegar.3. Add the flour into the wet ingredients then the cacao powder and the salt, mix, and pour into a pre-smeared or parchment paper-lined bread tin.4. Scoop dollops of the cookie dough onto and make swirls with the back of a spoon, sprinkle a few chocolate chips on top.5. Place the oven and bake for 35-40 minutes until completely cooked through, test with a baking pin or a knife, and leave to cool in the bread tin before removing.6. Store the banana bread in tin foil for it to retain its moisture, serve on the day of baking, or keep it in an airtight container for two days, and freeze it in slices in ziplock bags for future use. Photo Gallery Hope you love this super delicious scrupulous loaf! M*
Sweet potato avocado cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated sweet potato (skin on if you like) 1 medium banana mashed 1/2 ripe medium avocado 1 tbsp apple cider vinegar 3/4 cup plant milk of choice 1 cup coconut or brown sugar 1 tsp vanilla extract 1 1/2 cup self rising flour 1/2 cup nutty wheat flour 1 tsp baking powder 1 tsp baking soda 1/3 cup cacao powder Pinch of saltFrosting 1/2 ready ripe avocado 3/4 tup Simple Truth cream cheese (300g) 1/2 cup coconut cream or milk 1/4 cup cacao powder 1/3 cup coconut sugar 1 tsp vanilla extract Method Preheat oven to 180 degrees Celsius. Place the grated sweet potato, banana, and avocado in a bowl and mash well together. Add in the sugar, apple cider vinegar, and vanilla, and mix well. Add in the flour, baking powder, baking soda, cacao powder and salt. Mix well and pour into a parchment paper lined cake tin, stray with nonstick along the sides of the pan. Bake for 38 minutes until cooked through, remove from the oven to cool down. Place the frosting ingredients in a blender and blend until smooth, add more sugar to your liking. Decorate the cake and add more cacao powder and chocolate on top. Slice and enjoy! Photo Gallery Hope you love this delicious, fluffy, and wholesome cake! M*
Creamy granola bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups Lifestyle Foods honey granola 1/4 cup LSF honey 3/4 cup smooth peanut butter heated until soft 1/4 cup coconut oil Top layer 3/4 cup smooth peanut butter 1-2 tbsp coconut oil 1/3 cup soy milk powder 1 tsp vanilla extract Method Place the melted peanut butter in a bowl and whisk in the honey and coconut oil until smooth, add in the granola and mix until combined. Press into parchment paper lined square tin and then freeze for about 20 minutes until set. Whilst the granola bars are setting, heat up the peanut butter for the top layer until smooth, add 1-2 tbsp coconut oil if needed. Whisk in the vanilla extract and the soy milk powder. Add this top layer to the set granola layer, smooth out, and cool again for about 30-40 minutes before slicing into bars. Photo Gallery Hope you love these delicious creamy granola bars! M*
Milk tart Jaffle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 400ml coconut milk or cream 1/4 cup corn starch (mixed with some milk to make a paste) 1 tsp vanilla extract 1/4 cup sugar or choice For slices of your favorite bread, I used honey and oat bread from @sasko_sa Cinnamon sugar to roll Bushbaby or any gas stove will work/ braai Jaffel pan/maker Method 1. Place the filling ingredients in a saucepan and bring to a simmer, whisking whilst it thickens. Once thicken let it cool! 2. Add 1-2 tbsp of the milk tart filling to one slice & add another slice on top, press into the Jaffle maker, and then let it toast for 2-3 minutes on each side. Roll in cinnamon sugar, and enjoy hot with some whipped cream or ice cream! Photo Gallery Hope you love these delicious Jaffles! M*
