Pumpkin puff pastry cheese ball
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 sheet of puff pastry (check ingredients for vegan-friendly) 1 cup vegan cream cheese or vegan feta 1/3 cup chopped mixed nuts, toasted if you like 1/4 cup cranberries of chopped dates 1 tsp nutritional yeast 1-2 tbsp raw honey or syrup dash of cinnamon pinch of salt melted coconut oil or butter to brush before baking cinnamon stick fruit and nuts to serve on snack platter string Method Preheat the oven to 180 degrees Celsius. Lay out the puff pastry and measure out a circle, around a small plate size. Mix the cheese ingredients and place them on to cling film roll into a ball and place in the fridge to set for a bit. Add the cheese ball in the middle of the puff pastry and fold over the cheese ball. Use some string and wrap up until you have a pumpkin shape. Place on to parchment paper lined tray brush with butter or oil and bake for about 20-25 minutes until brown, press in the cinnamon stick and remove to cool for a few minutes. Serve with some honey or syrup on top, along with other snacking goodies and crackers. Photo Gallery Hope you love this delicious snack! M*
Tomato mummy puff pastry tarts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 sheet puff pastry Tomato jam Cayenne pepper pink salt Coconut oil to brush Candy eye sprinkles Method 1. Preheat the oven to 180 degrees Celsius. 2. Slice the puff pastry into equal small squares for each mummy, and keep one of the squares aside to slice into strips for the mummy’s bandages. 3. Add a generous dollop of tomato jam in the center of each square spread out, and add the bandages on top leaving some space for the eyes. Pinch the sides and slice the excess dough neatly away if it sticks over. 4. Brush the mummies with coconut oil, and sprinkle over the cayenne pepper and pink salt. Bake for 15-18 minutes until golden. Photo Gallery Hope you love these super cute puff pastry snacks! M*
Granola buttermilk rusks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Dry 600g self-rising flour (i subbed half with Eureka cake flour) 1 1/2 cups brown sugar 1 1/2 tsp baking powder 1 tsp baking soda 1/3 tsp salt 1 tsp vanilla extract 1 cup bran 1 cup Kellogs K 2 cups granola of choice, I used nuts and seeds granola. 1 cup shredded coconut (toast beforehand if you like) 1 cup toasted and chopped almonds/cashews/pecans or walnuts (toast beforehand if you like) Additional add-ins: diced dates, raisins, currants, dried cranberries, diced apricots, or dried pieces of apple. Wet ingredients 500g softened stork bake margarine 350-400ml coconut milk 1 medium-sized apple, grated (leave the skin on-roughly 1 cup gated apple) 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp of water) Method Preheat the oven to 175 degrees Celsius. Spray the rusk tins or bread tins with non-stick spray or smear with softened margarine. In a large bowl add the flour, sugar, baking powder, baking soda, salt, bran, Kellogs K, granola, coconut, and nuts, and leave out the additional add in’s for now. Mix well. Now in another bowl add the melted margarine, coconut milk, vanilla, grated apple, apple cider vinegar, vanilla, and the flax egg. Leave to curdle for a few minutes. Pour the wet into the dry and mix well, until all the dry bits are completely covered with the batter, add more coconut milk if needed. then fold in the additional add-ins. Scoop into your baking trays and bake the rusks for about 45-50 minutes depending on the depth of the tray. Leave to cool completely before removing from the tins, and slicing into fingers to dry out in the oven. Place the rusk fingers neatly on baking trays to dry out at 110 degrees Celsius for roughly 3 hours, flip over midway to make sure they dry out very well. Store in an airtight container for up to a month, or alternatively freeze to keep fresh! Photo Gallery Hope you love these delicious and seriously addictive rusks* M*
Smashed broccoli steaks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 medium broccoli heads, sliced into giant florets 1/3 cup tahini 1/2 cup canned chickpeas 9sub with butterbeans or any other white beans0 1/4 cup lime/lemon juice 1/4 cup syrup, honey or agave salt and pepper to taste chopped salted cashews toasted sesame seeds chilli flakes diced cilantro to serve chili oil for drizzle splash of lime/lemon juice Method Lightly steam the broccoli until tender, place on a baking tray, and smash with the back or a glass. Drizzle with the olive oil, nutritional yeast, salt, and pepper and bake for 10 minutes @ 180 degrees Celsius. Blend or mix the dressing ingredients and drizzle over the broccoli just before serving, along with the chopped salted cashews, toasted sesame seeds, chili oil, chili flakes, a splash of lime or lemon juice, and the chopped cilantro. Photo Gallery Hope you love this recipe as much as I do! It’s delicious;) 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*
Quinoa salad jars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 cups cooled cooked red quinoa (cook according to packet instructions) Sliced vegetables like radishes, cucumber, tomatoes & asparagus Rocket leaves Canned beans like butter beans, chickpeas ect Salad dressing 1 tbsp Dijon mustard 2 tbsp honey 1 tbsp sesame oil Heaped 1 tbsp mayonnaise or tahini Warm water to smooth out the dressing Salt and pepper to taste Method Layer the salad jars with the leaves on top, and the dressing at the bottom, drizzle over the salad some oil to keep fresh. Keep in the fridge for two days, dip out onto a plate, mix & enjoy! Photo Gallery Hope you love these salad jars, they are just delicious! M*
Cauliflower Caesar salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Cauliflower wings 1 small cauliflower head broken into florets 1/2 cup all-purpose flour 1 cup plant-based milk (more if needed) 1 tbsp nutritional yeast 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp garlic flakes Salt and pepper to taste Basting sauce 1/4 cup BBQ sauce 1/4 cup tomato sauce 1 tbsp lemon juice 1 tbsp golden syrup or liquid sweetener of choice Salt and pepper water to smooth out Garlic roasted chickpeas and croutons 1 cup cooked chickpeas garlic flakes salt and pepper 1 1/4 cups old bread, diced (preferably sourdough or wholewheat) Cashew Caesar salad dressing 1 cup soaked cashews 1/2 cup coconut milk, 1/4 cup capers 1 tbsp Dijon mustard 1 tbsp lemon juice 1/4 cup nutritional yeast1 tsp garlic flakes salt and pepper. Add on’s Sun-dried tomatoes hemp seeds sliced avocado micro greens or sprouts Method Mix the batter ingredients, dip the cauliflower, remove with a fork, place on a parchment paper lined tray, and bake for 10-15 minutes at 180 degrees Celsius. Once baked, dip the roasted cauliflower in the basting sauce, and roast again for 5-8 minutes until crispy. Garlic roasted chickpeas Toss the chickpeas with olive oil, garlic flakes, salt and pepper. Roast for 10-12 minutes at 180 degrees Celsius. Repeat with bread to make croutons. Cashew Caesar salad dressing Place all of the salad ingredients in a high-speed blender and store in a glass container until serving time. Assemble the salad Layer the butter lettuce, cauliflower wings, chickpeas, croutons, garlic bread croutons, sun-dried tomatoes, micro greens, and sliced avocado. Drizzle with the Caesar dressing add the sliced avocado on top and sprinkle with some hemp seeds! Photo Gallery Hope you love this super delicious and wholesome salad! M*
Slow roasted tomato hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 x can of canned chickpeas slighty drained 1 tbsp runny tahini 2-3 tbsp olive oil 1 tbsp lemon juice 1-2 tbsp nutritional yeast 1/2 tsp ground cumin 1/2 tsp ground smoked paprika Salt and pepper to taste Black onion seeds to top 2 cups cherry or Roma tomatoes 1/2 garlic house fresh thyme salt and pepper to taste Method Place all of the hummus ingredients in to a high speed blender and blend until smooth. Place the cherry tomatoes in an oven-proof dish and drizzle over around 1/3 cup olive oil, slice a garlic house in half and add half a garlic of the garlic in the pan (place upside down) add a few stems of fresh thyme, rosemary and sprinkle on some salt. Bake at 150 degrees Celsius for about 60 minutes until jammy. Place the tomatoes with the garlic in a glass jar or use right away on top of the hummus! Photo Gallery Hope you love this super creamy and tangy hummus! 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*
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*
