Coffee cookies
Recipe Gallery Share the Love Coffee cookies Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/4 cups cake flour (more if needed) sub with wholewheat or rye flour 1/4 tsp baking sodapinch of salt 125g margarine softened or vegan butter 1 cup brown sugar 10 ml freeze-dried coffee powder dissolved in 50 ml boiling water 1/2 cup golden syrup 1/2 teaspoon vanilla essenceIcing 2 cups icing sugar 80g margarine at room temperature or vegan butter 1 teaspoon freeze-dried coffee powder for icing Method Preheat the oven to 180 degrees Celsius. Sift the flour, baking soda, and salt together. Rub in the softened margarine and mix until crumbly texture. In another mixing bowl whip the sugar, coffee, syrup, and vanilla essence together. Fold this into the flour mixture and combine until you have a manageable dough. Roll or scoop into a piping bag with a round nozzle, depending on how soft your dough is, add more flour needed. Press with cookie press into a prepared baking tray, and bake for 8 to 10 minutes until brown. Let them chill. For the icing, cream the icing sugar with the margarine and dissolved coffee mixture, and mix until fluffy. Ice the cookies and store in an airtight container. Photo Gallery Hope you love these yummy SA cookies!! M*
Caramel banana pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Batter 1 cup self-rising flour or flour of choice 1 tbsp cornstarch 1/2 tsp baking powder Pinch of salt 1 tbsp apple cider vinegar 1-2 tbsp sweetener or sugar of choice 2 tbsp neutral oil 1 cup water or plant milk Cinnamon sugarToppings 2 bananas sliced (sub with apples, pears, or peaches) 1/2 cup coconut milk 1/4 cup coconut sugar Splash of vanilla Method Mix all of the pancake ingredients until smooth, and set aside. Heat a nonstick pan and dollop 3-4 tbsp of the batter in the centre, swirl until the pan’s base is covered with batter. Let it cook for 2-3 mins on each side, repeat with the rest of the batter, and cover the pancakes with a cloth so they stay soft. Add the bananas to a pan, let them fry a bit, add a splash of coconut oil, and lastly add the sugar so they caramelise along with the coconut milk. Let it simmer for 3-4 minutes on low, until caramelised. Roll up the pancakes with cinnamon sugar, and pour the hot caramel bananas over the pancakes & enjoy! Photo Gallery Hope you love these amazing pancakes as much as we do!! M*
Raw hot cross bun bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/ 2 cup brown dates soaked in water until soft 1/3 cup soft raisins 1/3 cup smooth nut butter of choice (I used cashew) 1/2 cup raw walnuts 1 cup buckwheat groats 1/2 cup rolled oats pinch of salt to taste 1/2 tsp ground cinnamon 1/3 tsp ginger powder 1/4 tsp nutmeg 1/4 ground cardamon (optional) Cross Topping 1/3 cup cashew butter (sub with almond or peanut butter) 50 g vegan white hot chocolate or 1/4 cup coconut oil and some honey to sweeten until you have a super smooth paste. Method Here you will need a blender with a high velocity to blend everything well, or you can blend the wet separately from the dry for a smoother consistency. Add the walnuts, buckwheat, and oats to a blender and blend until crumb-like texture, I like the buckwheat slightly whole. Then drain the dates, add to a blender along with the raisins and nut butter, and blend again, add a bit of water if necessary to create a soft caramel-like texture. Then in a large bowl, fold the caramel into the dry mixture and then fold in the spices, here you can add some more chopped walnuts if you like. Add 1-2 tbsp of the batter to the palm of your hands and roll into balls, press slightly flat, and then freeze. Mix the topping for the hot cross buns, scoop into a ziplock bag, and snip off the tip. make a cross on to each bliss ball and keep it in the fridge to enjoy as you like! Photo Gallery Hope you love these delish Moorish raw hot-cross bun balls* M*
Watermelon salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups de-seeded watermelon diced into cubes 1 1/2 cups chopped mini tomatoes 1 cup chopped mini cucumbers 1/4 cup diced jalapeños 1/4 cup chopped red onion 1/4 cup honey 1-2 tbsp lemon juice salt and pepper 1/3 tsp chilli flakes Serve with: Fresh herbs some fresh avocado tacos tortilla corn chips Method Add the watermelon, tomatoes, cucumbers, jalapeños and onions in a bowl. Dress with some honey, lemon juice, salt, pepper, and chili flakes. Serve with fresh herbs, or with some tacos or tortilla chips. Photo Gallery Hope you love this refreshing and delicious salsa! M*
Raspberry fig lemon loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1½ cups full-fat coconut cream ¾ cup non-dairy milk (I used soy milk) ½ cup castor sugar or coconut sugar 1 tsp vanilla extract 1/4-1/3 cups coconut oil 1 tbsp lemon juice 1 tsp lemon zest 1 1/2 cups all-purpose flour 1/2 cups spelt flour 2 tsp baking powder ¼ tsp salt 3/4 cups raspberries fresh or frozen 1 tsp cornstarch Frosting: 3/4 cup vegan cream cheese 1 1/2 cups icing sugar 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius degrees. Line a banana bread tin loaf with parchment paper. Combine all the wet ingredients in a large bowl and stir well. In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined. Wash and pat dry the raspberries. Add cornstarch and raspberries to a medium bowl and toss to coat. Gently fold raspberries and the lemon zest into the cake batter, until combined. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool completely before slicing/glazing. For the glaze: cream the cream cheese with the icing sugar, vanilla extract, and salt. Frost the cake with the icing and then decorate with sliced figs or more raspberries. serve and enjoy! Photo Gallery Hope you love this fluffy ,delish loaf as much as we do!! M*
Milk tart pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Spelt flour 9sub with self-rising, whole wheat or buckwheat for GF) 1/2 cup self-rising or ground oat flour 1/4 cup brown sugar 1 tsp baking powder 1/4 ts baking soda pinch of salt 1 tsp cinnamon 1 1/4 (more if needed) cups of plant-based milk 1 tsp apple cider vinegar 1-2 tbsp coconut oil Milk tart filling 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/3-1/2 cups syrup or brown sugar 1/2 cup cornstarch 1 tsp vanilla extract pinch of salt cinnamon sugar Method For the pancakes: add the flour, sugar, baking powder, salt, and cinnamon to a bowl. Mix the milk, apple cider vinegar, and the coconut oil and let it curdle, add the wet into the dry and mix well until you have a smooth pancake batter. Add 2-3 tbsp of the batter and let the pancakes fry until brown on each side. For the milk tart filling: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Serve the pancakes stacked with the milk tart filling, cinnamon sugar, and more syrup on top. Photo Gallery Hope you love these fluffy and wholesome pancakes with a SA twist! M*
Milk tart chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 chia seeds 1 1/4 cup milk or plain yogurt 1 tsp vanilla extract some syrup or honey to sweeten banana Milk tart topping 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/2 cup cornstarch 1/2 cups syrup or brown sugar 1 tsp vanilla extract pinch of salt cinnamon sugar Method Whisk the chia seeds and the milk, add the vanilla and the sweetener, and then whisk now and again until it thickens. chill until serving time. For the milk tart topping: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Serve the chia pudding with the sliced banana, dollop of milk tart filling, cinnamon sugar, and syrup to top. Photo Gallery Hope you love this delicious and creamy chia pudding! M*
Puff pastry milk tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients sheet of puff pastry (check ingredients for vegan) 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/2 cup corn starch 1/2 cups golden syrup or brown sugar 1 tsp vanilla extract pinch of salt cinnamon sugar Method Preheat the oven tot 180 degrees Celsius. Add the coconut cream, cream cheese, cornstarch, syrup (sugar), vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Roll out the puff pastry and line the base of a pan with parchment paper, cut out the puff pastry according to the size of the tart tin (i used a 20cm one), line the pan with the puff pastry, and let it hang over slightly. Pour in the milk tart filling and place in the preheated oven for 30-35 minutes. Bake until golden, once baked, remove to cool. Once cooled, sprinkle on cinnamon sugar and serve. Keep chilled for ultimate freshness. Photo Gallery Hope you love this yummy recipe as much as we do!! M*
Air fryer stuffed olives
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups giant green olives without the seeds, or olives of choice some soy milk to dip cornstarch to roll Breading mixture 1/3 cup chickpea or regular all-purpose flour 1/2 cup vegan cheddar or parmesan cheese, grated 1 tbsp nutritional yeast spices to taste like dried oregano, paprika, cumin ground onion flakes, etc. some olive oil vegan cream cheese to stuff (add your favourite pesto) vegan mayonnaise to serve Method Mix the breading mixture, add a tbsp of your favorite pesto to the cream cheese, and smooth out nicely. Scoop the vegan cream cheese into a piping bag or ziplock bag, pipe in a generous amount of the cream cheese roll in some cornstarch, dip lightly in the milk, and then roll in the breading mixture. Add to a parchment paper lined tray or air-fryer safe dish, add a drizzle of oil over the olives or mom-stick spray, and air-fry for 10-15 minutes at 180 degrees Celsius. Serve with some vegan mayonnaise, aioli, or your favorite dipping sauce! Photo Gallery Hope you love these delicious and super crispy Olives* M*
Marry me spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet Simple Truth gluten-free pasta 2 cups cherry/Roma tomatoes, washed 1 red onion, quartered 1 garlic bulb sliced in half olive oil to drizzle salt and pepper to taste Simple truth Italian seasoning as desired 1/2 cup Simple truth sweet chili vegan cream cheese 200ml coconut cream or plant-based milk of choice 1/4 cup nutritional yeast some tomatoes to serve vegan feta, crumbled toasted pine nuts to serve fresh herbs to serve puff pastry hearts to serve Method Preheat the oven to 180 degrees Celsius. Add the tomatoes, diced onion, and garlic into a pan and drizzle with olive oil, salt pepper, and Italian seasoning. Let it roast for about 20-25 minutes until golden. Boil the pasta according to the packet instructions. Once the tomatoes has roasted, blend along with the sweet chili cream cheese, coconut milk/cream, Nutritional yeast, and more salt and pepper to taste if needed. Drain the pasta and rinse with a bit of cold water so they don’t stick together, add into a bowl and pour over the pasta sauce, add in diced tomatoes, and serve the pasta with the vegan feta, toasted pine nuts, and fresh herbs. Photo Gallery Hope you love this delicious and super simple pasta dish!! M*
