Apple cider vinegar pickles
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup apple cider vinegar 1/4 cup sugar 1 tsp yellow mustard seeds 1/2 tsp chilli flakes 2 cups water Salt and pepper Vegetables of choice Method 1.Place the apple cider vinegar, sugar, mustard seeds, chili flakes, and water in a microwave-proof container or heat over a stove top. 2. Heat over 2-3 minutes stirring every now and again until the sugar has dissolved, add salt and pepper. 3. Place the vegetables you’d like to pickle in already sterilized jars and pour over the apple cider mixture, let it cool, add the jar on top, and place in a cool dry area or in the fridge. Use as desired. Photo Gallery Hope you love these delicious veggie pickles! M*
Raw date fudge
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup dates soaked in water and drained 1/2 cup peanut butter 1/4 cup melted coconut oil 1 tsp vanilla extract 1/4 cup cacao powder Melted coconut to top Sea salt Method 1. Place the dates, Peanut butter, and coconut oil in a blender and blend until smooth.2. Scoop the fudge mixture into silicone moulds and freeze.3. Once frozen dip into melted chocolate and serve with some sea salt. Photo Gallery Hope you love these super easy and yummy treats! M*
Rosemary Olive oil loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups bread flour (sub half with whole wheat) 1 teaspoon instant, rapid-rise or active-dry yeast 11/2 cups water, room temperature 4 tablespoons extra-virgin olive oil 1 1/4 teaspoons salt 4 tablespoons fresh rosemary, chopped 1 tablespoon coarse sea salt Vegetable oil Method 1. Whisk flour and yeast together in a medium bowl. Add room-temperature water and one tablespoon of olive oil and stir with a wooden spoon until a shaggy mass forms and no dry flour remains. Cover the bowl with plastic wrap and let sit for 10 minutes. 2. Sprinkle the salt and 3 tablespoons chopped rosemary over the dough, drizzle on the remaining 3 tablespoons olive oil, and mix until fully incorporated. Cover the bowl with plastic and let the dough rest for 20 minutes. 3. With wet hands, fold over the dough on a floured surface, folding it gently until you have a round loaf, preheat the oven to 200 Degrees Celsius, and drop the bread in a parchment-lined cast iron pot. 4. Let it rise another 15-20 minutes, dress with more olive oil, coarse salt, and more rosemary. 5. Bake the bread for 40 minutes, remove the lid and bake for another 15 minutes until golden brown. 6. Let it cool before slicing. Photo Gallery Hope you love this no-knead super fluffy easy recipe! M*
Carrot cake donut holes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups dry roasted almonds from @lifestylefoods 1 cup mixed dry fruit from @lifestylefoods 3/4 cup grated carrots 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla extract Pinch of salt Lifestyle foods white chocolate melted to dip (alternatively mix melted coconut oil with some liquid sweetener and dip the chilled carrot cake balls) Method Place all of the carrot cake ball ingredients in a high-speed blender and blend until smooth, add some coconut milk to help it smooth along. Roll into balls and place in the freezer to set. Melt some lifestyle foods chocolate and dip the balls in the chocolate, let it set again and enjoy! Photo Gallery Hope you love these raw donut holes! They are the bomb;) M*
Italian kisses ice cream sandwiches
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 2⁄3 cup (100g) hazelnut flour * 1 cup Lifestyle foods (100g) ground almond flour * 1⁄2 cup (100g) castor sugar * 2⁄3 cups (100g) plain flour (all-purpose) * 120g margarine softened * melted chocolate * Vegan ice cream * Sprinkles Method Mix all the dry ingredients together then add the softened margarine. Using your hands combine the ingredients together until a dough has formed. Form it into a ball, wrap it in a cling film and chill in the fridge for 2 hours. Preheat the oven to 175 degrees Celsius. Once chilled remove the dough from the fridge and using your hands pick up a small amount of dough and pinch it together using your fingers so it sticks together and feels pliable. Roll it very lightly between the palms of your hands to form a small 1 1/2 cm ball. Do the same with the rest of the dough placing the balls on a lined baking tray then bake in the oven for 15 minutes. To fill the cookies simply take one cookie and place a small amount of chocolate hazelnut spread or melted chocolate in the middle (around 1⁄2 tsp). Add a scoop of ice cream to make ice cream cookies. Place another cookie on top and press them together to spread the filling out evenly, Dip in chocolate again and freeze for a bit before enjoying. Photo Gallery Hope you love these delicious and scrumptious cookies! M*
Vegan bran rusks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups brown sugar 1/3 cup flax seed flour mixed with equal part water (leave to curdle for 5mins) 1/2 cup canola oil 500ml boiling water (sub half with plant milk if you like) 500g margarine or vegan butter 1kg self-raising flour or cake flour 5 cups bran 3 tsp baking powder 1 tsp vanilla extract 1 tsp salt 1 cup mixed seeds and nuts (I used pumpkin, sesame, sunflower, and pecans) Method 1. Preheat oven to 180 degrees Celsius. Sift the self-raising flour, baking powder, and salt, then add in the sugar, bran, and nuts and mix well with a wooden spoon. 2. Measure the margarine, add in the flax egg, boiling water, canola oil, and vanilla. 3. Make a well, pour in the wet into the dry, and rub the butter mixture into the flour mixture until a smooth batter starts to form, press the batter into the rusk tray of choice, sprinkle more sugar on top, and bake for 35-40 minutes until golden. 4. Once baked, let it cool, slice into fingers, and then dry out at 100 degrees Celsius for 1-2 hrs. Photo Gallery Hope you love this super easy, no fuss rusk recipe* M*
Garden focaccia
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 4 cups (512 g) white bread flour @eurekamils• 2 teaspoons (10 g) pink salt• 1 packet instant dry yeast (11 g) dry yeast,• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cupscold water• Oil for greasing• 4 tablespoons olive oil, divided• flaky sea salt• 1 to 2 teaspoons whole rosemary leaves, optional• Peppers to top• Red onion to top• Capers• Sliced tomatoes of choice• Fresh herbs or dried herbs to top Method Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. NOTE: It is important the dough really beslicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber bandto make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer. Make use of a large square pan and grease with oil or coat with nonstick cooking spray. Pour a tablespoon of oil into the center of each pan or 2 tablespoons. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining pieces. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen. Set a rack in the middle of the oven and preheat it to 180 degrees Celsius. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Add your desired decorations with the peppers, onions, capers, tomatoes, and herbs. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if youare having it with the intention of making a sandwich. Photo Gallery Hope you love this delicious and scrumptious focaccia recipe! M*
Savoury Sweet potato muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 20 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups (375g) self-rising or plain flour, whole wheat flour bread flour 1 tablespoon baking powder ½ teaspoon baking soda 1 tablespoon dried mixed Italian herbs or ground sun-dried tomatoes 2 teaspoons garlic powder, or onion powder ½ teaspoon salt 1 ¼ cups (315g) dairy-free milk ½ cup (125g) light olive oil, or oil of choice 1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional) 1 cup (150g) grated sweet potato 1 cup 1/2 cup sun-dried tomatoes diced ½ cup baby spinach or kale leaves, finely chopped, optional Method Add all of the dry ingredients to a large mixing bowl and mix until just combined. Add all the wet ingredients and sweet potatoes to the bowl and mix until just combined. Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. make a generous swirl of sun-dried tomato paste on top of each muffin. If desired, sprinkle pumpkin seeds on top of each muffin. Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean. Store leftover muffins in an airtight container at room temperature for a few days or in the fridge for a week or so. These muffins freeze really well. Photo Gallery Hope you love these delicious savoury muffins! M*
Olive oil chocolate chip cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 100 ml good quality olive oil* 115 g brown sugar or coconut sugar * 50 caster or sugar* ¼ cup non-dairy milk * 2 tsp vanilla extract* 100 g plain all-purpose flour* 100 g spelt or rye flour * 1 tbsp corn starch * 1 tsp baking powder* ½ tsp bicarbonate de soda * ½ tsp salt* 150 g dark chocolate chips* Coarse salt Method 1. Preheat oven to 180 degrees Celsius. 2. Whisk together the olive oil, brown sugar, caster sugar, milk and vanilla extract in a large bowl until very well combined.3. In a separate bowl sift together the flour, spelt/rye or buckwheat flour, cornflour, baking powder, bicarbonate of soda and salt then stir in the chopped chips chocolate. The dough will be a bit soft but will firm up as it chills.4. Scoop out the cookies and add more chocolate chips on top. Freeze for 20 minutes. 5. Bake the cookies for 10-15 minutes until they are golden and gooey, serve with some salt on top! 6. Once cold, store in an airtight container. Photo Gallery Hope you love these delicious cookies!! M*
Peanut butter mochi brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250 g self-rising flour 50g glutinous rice flour 220 g castor sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 1/2 cup smooth or crunchy Peanut butter 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract caramel chocolate chips More peanut butter to top Chocolate chips if you like sugar to sprinkle before baking Method Preheat the oven to 180°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, sugars, and salt, sifting everything so there are no lumps. Mix together the peanut butter, and the rest of 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 the rice flour. Fold in some chocolate chips, mix, and stir well. In a small bowl, heat the peanut butter for a few seconds until melted. Drizzle the peanut butter over the brownie mix, and add a few sprinkles of sugar, make swirls with a knife. 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 Moorish squares!! M*
