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*
One bowl 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 bananas, mashed 1/2 cups plant-based milk or more if needed 1/3 cup olive oil or melted coconut oil 1 heaped tbsp tahini or smooth nut butter of choice 1 tbsp apple cider vinegar 1/2 cup coconut sugar or less if you don’t want it too sweet 1 tsp vanilla extract Dry ingredients 1 3/4 cups spelt or whole wheat flour 1 cup almond flour or coconut flour 1 tbsp flax flour or grounded chia seeds (=1 tbsp) 2 tsp baking powder 1 tsp cinnamon pinch of salt Method Preheat the oven to 180 degrees Celsius. Mash the banana and add the milk, oil, tahini, apple cider vinegar, sugar, and vanilla, let it curdle a bit for 5-10 minutes. In the same bowl, mix in the flour, flax flour, baking powder, cinnamon, and salt. Mix well, until there are no lumps, line a bread tin with parchment paper or non-stick spray, pour in the banana bread batter, and bake the bread for 35-40 minutes until golden brown. Let the bread cool before removing from the tin to slice and enjoy! Photo Gallery I hope you love this amazing one-bowl banana bread!! M*
Double chocolate zucchini muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup grated zucchini 1 1/2 cups plant-based milk 1/2-3/4 cups coconut sugar 1 tsp vanilla extract 1 tsp apple cider vinegar 2 1/4 cups Spelt flour or sub-half with oat and regular-self-rising flour 1/3 cup raw cacao powder 1/4 cup vanilla or chocolate protein powder 1 1/2 tsp baking powder 1/3 tsp salt Chocolate chips to add to the batter and to sprinkle on top Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, milk, vanilla, apple cider, and coconut sugar into a large bowl. Fold in the flour, cacao powder, protein powder, baking powder, salt and flax flour. When the batter is smooth, fold about 1/3 cup chocolate chips. Use an ice cream scoop to scoop a dollop of the muffin batter into paper muffin cups 3/4 of the way, add more chocolate chips on top, and bake for 25-30 minutes. Let the muffins cool before enjoying or freezing for future enjoyment! Photo Gallery I hope you love these delicious and sneaky veggie muffins! 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*
Coconut custard cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 ⅔ cups self-rising flour 1/4 cups corn starch 1 ½ cups White Granulated Sugar or light brown sugar 3 teaspoons Baking Powder ¾ teaspoon Salt 1 ½ cups Coconut Milk ½ cup Canola Oil or coconut oil 2 teaspoons vanilla Extract Vegan custard frosting 400ml can coconut cream 1/3 cups cornstarch 1/3 cups sugar 1 tsp vanilla extract yellow food colouring Method Preheat the oven to 180 degrees Celsius, spray two 28cm cake pans with non-stick spray, and line the bottoms with circles of parchment paper. Set aside. Sift the flour into a mixing bowl, add the sugar, baking powder, cornstarch and salt, and mix. Add the coconut milk, coconut oil, and vanilla extract and whisk until combined. Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30-35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Allow the cakes to cool completely before frosting. For the custard frosting: add the ingredients into a saucepan and whisk on medium heat until it thickens. This takes approx 15 minutes or so, then pour into a bowl, cover it with cling wrap, and let it chill. Once the cakes are cool, whisk the custard until smooth, then decorate the cakes with the custard, toasted coconut, and a dash of icing sugar. Slice and enjoy! Photo Gallery I hope you love this YUMMY cake, i’s an absolute favourite of mine!! M*
Almond croissant loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients ¾ cup coconut or brown sugar ½ cup full-fat coconut milk or cream or vegan yogurt ⅓ cup dairy-free milk ½ cup melted coconut oil of olive oil 1 teaspoon of apple cider vinegar 1 teaspoon vanilla extract, 1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat) 1 ¼ cups almond flour 2 ½ teaspoons baking powder Pinch of salt roasted diced almonds or slivered almonds more sugar to top Frangipane swirls 1/2 cups cashew butter 1/4 cups coconut oil 1-2 tbsp syrup of honey 1/2 cups almond flour Method Preheat the oven to 180°C degrees celsius. Add all the wet ingredients to a large mixing bowl and whisk until combined. Add all the dry ingredients and mix until just combined. In a separate bowl, Mix the frangipane ingredients until smooth. Line a banana bread tin with parchment paper, scoop half of the batter into the tin, add a few drops of the frangipane filling, and make some swirls. Top with the rest of the batter, add the last bit of the frangipane and make some swirls. Top with diced almonds, and some sugar and bake for 35-45 minutes at 180 degrees Celsius. Once the loaf is baked, let it cool before removing and slicing! Photo Gallery Hope you love this delicious loaf! M*
Blueberry cornflake muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups self-rising flour or white bread flour 1 cup crushed cornflakes 1 1/2 tsp baking powder 1/3 cups soft brown sugar pinch of salt 1 1/2 cups coconut or plant milk 1 tsp apple cider vinegar 1 tsp vanilla extract 1/4 cups melted coconut oil or vegan butter Toppings soft brown sugar crushed cornflakes stewed blueberry jam or fresh blueberries Method Preheat the oven to 180 degrees Celsius. Add the flour, cornflakes, baking powder, sugar, and salt in a bowl. Mix the milk, apple cider, vanilla, and coconut oil, let it curdle for a bit, mix the wet into the dry, and then scoop into paper-lined muffin cases. Freeze the rest of the muffins for future use. Add crushed cornflakes, sugar, and blueberries on top and bake the muffins for 25-30 minutes until brown. Photo Gallery I hope you love these amazing muffins! M*
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*
Créme brûlée donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 19g active dry yeast * 200ml soy milk 40g white sugar 1 1/2 tsp salt 1/4 tsp vanilla powder or 1 tsp vanilla essence 200g bread flour 200g all-purpose flour Potato egg (ingredients below) 100g vegan butter or cubed coconut oil 1 L canola oil for frying Cinnamon sugar for dusting Protein egg 1 tsp potato protein or corn starch 1/8 tsp xanthan gum 1 1/2 tsp plant-milk 2 tsp nutritional yeast Vanilla Coconut filling 400ml coconut cream 3 tbsp cornstarch 1 tsp vanilla extract Pinch of salt Brûlée sugar 1 cup sugar granulated 1/4 cup water Method For the vanilla custard filling: Whisk ingredients well together and heat on medium heat until thickened, place in the fridge to chill, place in a piping bag with a round nozzle, and pipe the donuts. Donuts Heat the plant milk until lukewarm and then add the active yeast, and leave to bubble for a few minutes. Sift together the two flour, sugar, potato egg, vanilla seeds, and salt together. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenous. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size. Once risen, wrap up in cling wrap and refrigerate overnight. The next morning, divide the dough and save the rest to make cinnamon knots, roll the dough out 1 1/2 cm on a floured surface and press out round shapes with a cookie cutter, or a wide-rim glass. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen. Heat about 500ml of canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, it should rise to the top while frying), and fry the donuts 2-3 minutes on each side until golden brown. Once brown on both sides, scoop out with a slotted spoon, on paper towels. Once cooled press in a hole with the tip of the frosting pipe you’re going to use for the vanilla coconut cream, or make use of a straw. Brûlée Sugar topping Here you can sprinkle on the sugar and caramelise with a blow torch, or make caramel and dip the donuts. Add the sugar and water for the caramel (brûlée) to a small saucepan over medium-high heat. Once the mixture starts bubbling, reduce the heat to medium. Heat the sugar, giving the pan a gentle swirl occasionally, until it turns golden. Take the pan off the heat and swirl the pan until the color deepens slightly. Working very carefully, dip the top of each donut into the caramel. Wear a glove for extra protection on your hands. Lift the donut from the caramel and tilt it, away from your fingers, to let the excess drip for a few seconds, then place the donut aside to let it cool. Repeat with the remaining donuts. If you find the caramel in the pot is getting too stiff, return it to the heat, swirling the pan, until it warms up and becomes less viscous. Photo Gallery Hope you love these amazing donuts!! M*
No-knead valentines loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups white bread flour, plus more for work surface and sprinkling 2 cups whole meal flour 2 1/2 tsp. pink salt 8g or more active dry yeast 2 cups water 1 cup full-fat coconut milk Fine yellow cornmeal, for sprinkling or beet powder tp make hearts Method Stir together flour, salt, and yeast in a large bowl. Add water and coconut milk. Using your hand as a claw, stir together until no dry bits of flour remain and all clumps are broken up. Do not knead. Cover the bowl tightly with plastic wrap or a damp towel; let stand at room temperature until it’s bubbly and the consistency resembles pancake batter, at least 12 hours or up to 18 hours. Turn out dough on a well-floured work surface. (It will be very loose.) Incorporating as little flour from the surface into the dough as possible, shape it into a taut ball by folding edges toward the middle and repeating until it begins to develop structure and hold its shape, 12 to 16 times. Turn the dough seam side down on a clean (not floured) work surface. Cut out some hearts on parchment paper, place the sheet on the bread (brush the top with coconut oil), and sprinkle the top with beet or berry powder or corn flour. Preheat oven to 230 degrees Celsius, place a cast-iron Dutch oven with a lid in oven to preheat about 20 minutes. Remove the hot Dutch oven from the oven. Reduce oven temperature to 200 degrees Celsius. Bake, covered until the loaf has increased in volume, about 35 minutes. Remove lid. Continue baking until the loaf is slightly brown. Transfer to a wire rack; cool for 1 hour. Photo Gallery Hope you love this beautiful loaf as much as we do!! M*
