Mini batch Carrot cake cupcakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 mashed banana (sub with applesauce) 1/2 cup spelt or oat flour 1/2 cup coconut flour or almond flour 1 tbsp flaxseed flour 1/3 cup shredded carrots 1/3 cup chopped pecans (or walnuts) 1/2 cup plant-based milk milk 3 tbsp smooth almond butter 1/4 cup raw honey or date syrup syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking powder 1/2 tsp baking soda pinch of salt Frosting 1 cup soaked cashews 1 cup coconut cream 1/2 cups icing sugar or 1/4 cups raw honey or date syrup 1 tsp vanilla extract pinch of salt extra walnuts or pecans for decoration fresh rosemary or thyme for decoration Method Preheat oven to 350 F and grease muffin tin with coconut oil. 2. In a medium bowl add flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. In another bowl, mash the banana, pour in the milk, honey or date syrup, and almond butter. Mix well until combined. Add dry and wet ingredients and mix until combined. Fold in carrots and pecans and spread batter evenly into a paper lined muffin tins muffin tin (about 3/4 of the way.) Bake in the oven for about 20-25 minutes until the toothpick comes clean. Let them cool completely. Blend the drained cashews with coconut cream, icing sugar or honey, vanilla extract, and a pinch of salt. Scoop into a piping bag and frost the cupcakes, decorate the cupcakes with chopped pecans or hazelnuts, and enjoy! Store the leftovers in the refrigerator for a few days or freeze the cupcakes (without the frosting for the future) Photo Gallery I hope you love these super fluffy and yummy cupcakes!! M*
Gluten-free vegan rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups coconut flour 1 cup almond flour (sub with brown rice flour or tapioca flour) 2 cups shredded coconut 1 cup mixed seeds 1 cups dried cranberries or chopped dates 1/4 cups corn starch 1/4 cup flaxseed flour or psyllium husk 1 1/2 cups brown sugar or coconut sugar 700 ml oat coconut milk or regular plant-based milk of choice 2 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 500g vegan butter or margarine Method Preheat the oven to 180 degrees Celsius. Melt the vegan butter or the margarine, then add the milk and vanilla extract. Gradually mix the flour, shredded coconut, mixed seeds and dried cranberries, flax flour, sugar, baking powder, and salt. Add more milk or water as needed and scoop it into pre-smeared or non-stick sprayed bread tins. Sprinkle on some sugar and bake the rusks for 45-50 minutes until golden and baked through. Let the rusks cool completely before removing from the bread tins, then gently slice the rusks (they are very soft and breakable) into slices and then into fingers. Lay out on baking trays, and let the rusks dry out for 5-6 hours at 110 degrees Celsius or until dry according to your oven. Photo Gallery I hope you love these super delicious rusks!! M*
Festive spiced koeksisters
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups self-rising flour 1 1/2 cups coconut cream Sugar syrup 250ml water 370g white sugar 1 cinnamon stick 2-star anise 1/2 lemon or orange sliced into slices 1/4 knob of ginger sliced into slices Method Firstly make the syrup to chill, add the ingredients into a saucepan, and bring to a simmer on low until the sugar has dissolved and the syrup starts to thicken and golden. Remove the orange slices, and chill in a glass bowl or heatproof bowl in the fridge until super cold. For the Koeksister: in a large bowl mix the flour and the coconut cream, until the dough comes together, knead if needed until you have a smooth dough. Roll out into a floured surface and then slice into 2-3 cm strips, use 2-3 cm strips to braid to make mini braids, pinching the edges together (wet the edges if needed). Heat some Canola oil and then test with a small piece of dough to see if the oil is hot, fry the braids until beautifully brown, drain quickly on kitchen paper towels, and emerge in the sugar syrup quickly for about 40-60 seconds. Place in the fridge to chill until everything is done, freeze the extra Koeksisters in batches. Photo Gallery I hope you love these amazing koeksisters! M*
Crème brûlée gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 250ml creamed corn 1/2 cups coconut milk or plant-milk of choice 1/3 cups corn starch 4 gem squash halves, steamed sugar to burn Kitchen blow torch Method Mix the creamed corn, milk, and cornstarch, and add 2-3 tbsp of the mixture into each gem squash. Bake the gem squash for 10-15 minutes at 180 degrees Celsius. Add a sprinkle of sugar, caramelize the top with a kitchen blow torch, dust with cinnamon and enjoy! Photo Gallery Hope you love love this recipe as much as I do! M*
Roasted vegetable bulgar wheat pesto salad
Recipe Gallery Share the Love This is honestly one of my favourite salads ever. I have made so many variations that I can’t keep count! Pesto-roasted vegetables are the base; then you add your nutty bulgar wheat grains, crispy chickpeas, sun-dried tomatoes, olives, and a pesto mayonnaise dressing! It preps like a dream and freezes well for those lazy cook days. Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium red onion, quartered 2 cups chopped zucchini 1 red bell pepper diced 1 fennel bulb diced or sub with leek 1 cup chopped Brussels sprouts Optionally: add butternut cubes or sweet potato 2 tbsp pesto of choice olive oil to bake salt and pepper 3-4 cups cooked bulgar wheat 1/2 kalamata olives 1/3 cups chopped sun-dried tomatoes chopped fresh herbs to serve toasted seeds to serve Additionally add in’s: feta, chopped baby tomatoes, capers, and toasted pine nuts. Crispy chickpeas 1 can chickpeas olive oil 1-2 tbsp honey 1-2 tbsp lemon juice salt and pepper to taste Dressing 1/4 cup pesto 2 tbsp honey 1 tbsp apple cider vinegar 1/3 cup mayonnaise salt and pepper to taste Method Add the vegetables to a tray and drizzle with olive oil, pesto, salt, and pepper and mix well. Bake for 30-35 minutes until golden. Add the chickpeas to a separate tray and drizzle with oil, honey, lemon juice, salt, and pepper. Mix well until coated, and bake until super crispy, takes approx 18-20 minutes. Once the vegetables are cooked, add the bulgar wheat and the rest of the salad ingredients to the tray, mix well, then mix the dressing, and pour over the warm salad. Scoop into serving bowls, add toasted seeds and chopped herbs, and enjoy! Photo Gallery I hope you love love this super delicious salad! M*
Apricot Roly-poly
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 230 self-rising flour 2 tsp baking powder pinch of salt 110g cold vegan butter, cubed 250ml coconut or plant-based milk 200ml golden syrup sprinkle of brown sugar smooth apricot jam or jam of choice coconut cream to serve more syrup to serve Spiced Syrup to pour over the pudding 1 cups water 1/3 cups sugar 1 cinnamon stick 1-2 star anise 2 cardamon pods Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, and salt into a bowl. Rub the butter into the flour mixture and then gradually add the milk and the syrup until well combined and you have a smooth sticky-free dough, add more flour or milk as needed. On a floured surface turn out the dough and roll it into a long rectangular square, smear on a generous amount of apricot jam, and roll it up like a sausage or you would do whilst making cinnamon buns. Slice into rounds (if they are uneven if so it doesn’t matter), squish them into a baking dish, and then sprinkle on some syrup and more golden syrup if you like. Bake for 35-40 minutes until golden and then serve straight out of the oven with some cream, ice cream, and vegan custard! If you’d like a more gooey roly-poly, cook the spiced syrup ingredients together until the sugar has dissolved. 10 minutes before the pudding is done, pour over the syrup and let it bake a bit further. Serve and enjoy!! Photo Gallery I hope you love one of my all-time favorite baked desserts!! M*
Bobotie stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients olive oil to fry 1 1/2 cups cooked brown lentils 1 cup cooked butternut squash 1 small onion diced 1 tsp ground turmeric 1/3 tsp ground ginger 1-2 crushed garlic cloves 1 tsp yellow mustard seeds 1 tbsp apple cider vinegar 1 tbsp smooth apricot jam salt and pepper to taste 1/2 cups coconut cream 4 large sweet potatoes, steamed until soft “egg” -like topping 1/2 cup coconut milk or regular plant milk 1/4 cup cornstarch dash of turmeric if you like dry Laurier leaves to serve onion seeds for crunch and flavor Method Steam or bake the sweet potatoes until nice and soft, let them rest, and slice them open to cool. For the bobotie filling, add a generous amount of oil to a pan, add the spices, and wait for them to bubble and turn fragrant, then add the diced onions and fry until fragrant. Gradually add the lentils the butternut and a dash of water or vegetable stock, let the bobotie simmer for 5-10 minutes before adding the apple cider, jam, and coconut cream. Season to taste. After 5 minutes or so, remove the bobotie filling from the heat and scoop a generous amount of the lentil bobotie into the sweet potatoes. Egg-topping: Whisk the egg-like topping until smooth, pour 1-2 tbsp over each sweet potato, add a Laurier leaf and a sprinkle of onion seeds. Bake for 15-20 minutes until nice and golden. Serve with a salad and enjoy!! Photo Gallery I hope you love these delicious and filling bobotie sweet potatoes! M*
Caramel chocolate miso banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M*
Molten lava oat cakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (I blended rolled oats with some buckwheat groats) or self-rising flour 1 cups coconut sugar 1/4 cup cacao powder 2 tsp baking powder 1/4 tsp salt 1 tsp freeze-dried coffee powder (optional) 1/2 cups plant-based milk 2 tbsp olive or coconut oil 2 tsp vanilla extract 1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling Topping 1/4 cup coconut sugar 1 heaped tbsp cacao powder 3/4 cups boiling water Method Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes. In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir. In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps. Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes. Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set. Serve and enjoy! Photo Gallery I hope you love these easy and yummy desserts!! M*
Condensed milk Rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1kg cake flour 15g instant dry yeast 350g store bought or homemade vegan condensed milk 1/2 cups light brown sugar 125g melted margarine or vegan butter pinch of salt some lukewarm water to knead Method Sift the flour into a large bowl along with the salt. Melt the margarine, pour in the yeast, vegan condensed milk, and vanilla. Let the yeast start to bubble and pour the wet into the dry, knead with some milk until you have a soft dough, and leave to rise for an hour or so. Preheat the oven to 180 degrees Celsius once the dough has risen. Grab a large handful of the dough, roll it into a smooth ball, and stack it neatly into a greased bread tin or rusk tin, cover it with a cloth, and let it rise again. Brush with milk and sprinkle with sugar, bake the rusks for 30-40 minutes until brown. Let the rusks cool before removing them from the tins, tear, and slice, and then dry the rusks at @100 degrees Celsius for 2-3 hours. Store in an airtight container for up to one month. Photo Gallery I hope you love these fluffy and comforting rusks! M*
