Purple Sweet potato hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x can butterbeans drained 1 medium exotic sweet potato, steamed 1 tbsp smooth tahini 1-2 tbsp lemon juice 1-2 tbsp honey 1 tsp ground sumac 1 tsp ground cumin Salt and pepper to taste 1/4 cup olive oil Za’atar spice to top Roasted purple sweet potato and chickpeas & butterbeans to serve Fresh cilantro to serve Some smooth tahini to serve Method Drain the butterbeans from the can, and leave some of the liquid to blend. Place 3/4 of the butterbeans along with the liquid of the can in a high-speed blender. Add the steamed sweet potato, tahini, lemon juice, honey, spices, and olive oil and blend until smooth. Add some liquid like plant milk or hot water if needed. To top: slice and dice the other sweet potato, place on a parched paper-lined baking tray, and add the other 1/4 part of the butterbeans, drizzle with oil, some more sumac, za’atar, salt, and pepper. Roast for 15-20 minutes until golden. Scoop the hummus on to a plate, and top with the roasted sweet potatoes, butterbeans, more za’atar, and fresh cilantro. Photo Gallery Hope you love this delicious dip!! M*
Hertzoggie bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Tart base 2 cups cake or self-rising pastry flour, sifted 2 tbsp icing/castor sugar 90 g coconut oil or margarine softened not melted. Coconut frangipane filling 80 g vegan butter or margarine at room temperature 125 g caster sugar 40 g smooth apricot jam 90ml aquafaba ½ teaspoon vanilla extract 2 cups shredded coconut 30 g all-purpose flour sifted 1 tbsp cornstarch ½ teaspoon baking powder 1 cup smooth apricot jam (i used mom’s ) Method Base Combine the flour, and icing sugar/castor sugar, in a large bowl. Add the softened coconut oil or margarine and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs. Add ice cold water. 1 tbsp at a time, I added ¼ cup. Combine all the ingredients into a dough gently. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle or square tin large enough to cover your entire tin case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring. Trim the excess pastry and patch any holes with the cut-off excess. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes. Preheat the oven to 180 degrees Celsius. Line the pastry case with parchment paper and fill with baking beads or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes. Coconut frangipane filling While the pastry base is baking, prepare the filling. Cream oil/ margarine and sugar. Whisk in the flour. Add aquafaba, a small amount at a time. Whisk well after each portion of aquafaba. Gently fold in the shredded coconut and vanilla extract with a spatula. You should end up with a thick batter. Spread out the smooth apricot jam on to the base, then Fill the pastry case with coconut frangipane and spread the filling evenly. Sprinkle over more coconut and castor sugar. Bake the tart for about 30- 40 minutes, until the filling is nicely browned. Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into squares or slices. Store or freeze in an airtight container. Photo Gallery Hope you love this must-make South African cookie recipe, it was so delicious!! M*
Pecan rice cake slices
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups natures Valley rice cake cereal3/4 cup runny peanut butter1/3 cup liquid sweetener of choice (I used honey/golden syrup)1-2 tbsp coconut oil1 tsp vanilla extract1/2 cup chopped pecansMelted chocolate to topToasted pecans to topFlakey salt to top Method Melt the peanut butter and add the sweetener & vanilla, pour in the rice porridge, and fold in.Add in the chopped pecans and then press in to a parchment paper lined tray, place in thefridge to set.2. Once set, add the melted chocolate and then top with more swirls of peanut butter, pecans, & salt, place in the fridge to set before slicing. Photo Gallery Hope you love this super easy and delicious treat!! M*
Peanut butter chocolate rice cake bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Provita Rice cake crisp barsIngredients8-10 Provita rice cakes crushed into fine crumbs1 cup smooth peanut butter1/4 cup coconut oil1/4 cup syrup of choiceToppingMelted chocolate of choice (mix with some smooth peanut butter to make more)Caramel chocolate drops or peanut butter drops Method 1. Place the crushed Provita rice cakes in a bowl, melt together the peanut butter, coconut oil and syrup. Mix well and pour over the rice cakes. Press in to a parchment paper lined tray and freeze until set.2. Once set, remove and pour over your melted chocolate and chocolate drops, freeze again, once set, slice and enjoy! Photo Gallery Hope you love this recipe as much as I do, such a delicious combo! M*
Roasted cauliflower hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Roasted cauliflower2 cups cauliflower florets washed and driedOlive oilSalt and pepper1 tsp Garlic flakes1 tsp lifestyle foods smoked paprika1 tsp lifestyle foods ground corianderHummus1 1/2 cups canned chickpeas (bit of canned water saved)1/4 cup olive oil1 tbsp smooth peanut butter2-3 tbsp lemon juiceSalt and pepper to taste1/2 tsp lifestyle foods smoked paprika1/2 tsp lifestyle foods ground corianderDukkahPine nutsDill to serve Method Preheat the oven to 180 degrees Celsius. Place the cauliflower florets in a bowl, drizzle witholive oil, add in the paprika, coriander, salt, pepper and mix well. Pour out on to a parchmentpaper lined sheet and bake for 20-25 minutes.2. Add all of the hummus ingredients to a blender and blend until smooth, add more milk orwater if needed, add half of the baked cauliflower in to the hummus.3. Blend again until smooth, serve the hummus with the last bit of roasted cauliflower, dukkah,pine nuts, fresh dill and toasted bread. Photo Gallery Hope you love this creamy hummus as much as I do, it’s a close favorite of mine. M*
Almond date seed rusks
Recipe Ingredients Wet3 cups brown sugar1/3 cup flax seed flour mixed with equal amounts of water1 cup margarine melted1 tbsp apple cider vinegar500ml soy milkDry1 kg self rising flour5 cups bran3 tsp baking powder1 tsp saltExtra add in’s1 cup mixed seeds1 cup roasted almonds1 cup chopped dates1/2 cup shredded coconut Method 1. Preheat the oven to 180 degrees Celsius.2. In a big mixing bowl add the flour, bran, baking powder, salt, and extra add in’s.3. In another bowl add the wet ingredients, sugar and let it curdle for 5 minutes before addingin to the dry ingredients.4. Mix everything well with a spatula, making sure the extra add in’s are well incorporated.5. Scoop into two bread tins, sprinkle on more seeds and sugar, and bake for 40-45 minutesuntil brown.6. Once cooked, remove to cool in the bread pans, remove and slice into fingers, and place on baking trays to dry out in the oven for 3/4 hours at 110 degrees Celsius.7. Store in sealed jars or holders in a dry place for up to three weeks. Hope you love this recipe, rusks are such a favorite of ours;) M
Sweet potato chocolate chip bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsTwo cups spelt or whole wheat flour1/2 cup coconut sugar1 1/2 tsp baking powder1 tsp baking soda1/3 tsp salt1 cup grated sweet potato1/2 cup plant-based milk1/2 cup apple puree1 tbsp apple cider vinegar1 tsp vanilla extract1/2 cup non-dairy dark chocolate chips Method 1. Preheat the oven to 175 degrees Celsius. In a bowl mix the flour, coconut sugar, baking powder, baking soda, and salt together. 2. Add in the grated sweet potato, and pour in the plant-based milk, apple cider vinegar, apple puree, vanilla extract, and the chocolate chips. 3. Mix well, pour into a pre-smeared bread tin, sprinkle more chocolate chips on top, and bake for 16-18 minutes until cooked through. 4. Serve with vegan butter or almond butter and agave drizzled on top. Notes: *You can use self-raising flour in the recipe if you prefer. *90% dark chocolate can be used due to the fact that it does not have any dairy in it. *This bread is super delicious two days in room temperature, thereafter I put slices in the fridge or freeze them to prevent mould. *Store in an airtight container Photo Gallery Hope you love this loaf, it’s a bit unconventional, but oh so good! M*
Za’atar sumac vegetable medley hummus
Za’atar sumac vegetable medley hummus is the perfect appetizer for your easter table this coming weekend. I absolutely love hummus and make a batch every week and I have to say after making so many versions this one has been one of my top favorites. It’s deliciously creamy and served with super easy toasted whole wheat wraps!
Hot cross bun pull apart loaf
Hot cross bun pull apart loaf is the absolute best idea when you’re looking for something special to spice up your Easter celebrations. Its the perfect balance between doughy, sweet and spicy. It’s amazing to think that most all baked good can be made vegan, and oh bot, I’m so glad this one turned out so great! We thoroughly enjoyed this loaf so much and I even wanted to make it again but had to refrain myself to other Easter goodies for now. One thing is for sure, it was unforgettable.
Chocolate marble banana bread
Chocolate marble banana bread is just another love declaration to my all time favorite baked bread ever. I have made so many variations and every time that one is my favorite, but I have to say banana and chocolate go so well together. And most people would say chocolate goes well with most deserty things, but banana is the perfect dance partner! This bread is especially yum because within every bite you get a melty bit of chocolate, who can say no to that?
