Almond butter pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup whole wheat flour or oat 1-2 scoops vanilla protein powder 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups plant-based milk (more if needed) 1/3 cup LSF almond butter 2 tsp raw honey 1 1/2 tsp vanilla extract 1 tablespoon coconut oil, melted 1/3 cup fruit puree or mashed banana Almond butter, berries, and syrup, for serving Method Whisk together flour, protein powder, baking powder, and salt in a large bowl. Set aside. In a medium bowl, whisk together milk, fruit puree, or mashed banana, syrup, vanilla, and coconutoil. Stir in the almond butter, and whisk until smooth. Add wet ingredients into the flour mixture and stir until combined. Cook the waffles accordingly. Cook until browned, and continue making waffles until the batter is gone. Serve warm with almond butter, blueberries, and syrup, if desired. Photo Gallery I hope you love these yummy protein-packed waffle recipe!! M* Related Posts
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* Related Posts
Blueberry lemon scones
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients * 350g spelt or whole wheat flour * 3 tsp corn starch* 1 tsp baking powder* 1/2 tsp baking soda* 1/2 tsp salt* 2 tbsp coconut sugarWet ingredients* 6 tbsp cold coconut oil or vegan butter/margarine cubed* 4 tbsp macadamia butter or any other nut butter you prefer* 250ml chilled full-fat coconut cream* 1/3 cup fresh or freeze dried blueberriesLemon syrup 1 1/4 cup icing sugar 1 1/2 tbsp lemon juice Method 1. Preheat the oven to 180 degrees Celsius.2. Mix together the dry ingredients and then add in the cubed coconut oil or vegan butter, make use off two butter knives or a food-processor to combine the dough until it resembles bread crumbs.3. Add in the coconut cream, macadamia butter and combine well, kneading until it comes together (don’t over knead, because you will let the butter pockets melt and over work the dough).4. Add in the blueberries and then shape the dough in to a round shape, slice like a pizza, cut out triangle shapes 6-8. Place on to a parchment paper lined baking tray. 5. Brush each biscuit with the lemon syrup and sprinkle with extra sugar, bake for 15-18 minutes until golden.6. Serve with vegan butter/margarine and extra lemon syrup. Photo Gallery Hope you love these Moorish and delicious blubs of goodness! M* Related Posts
Roasted blueberry brioche donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 19g active dry yeast 200ml soy milk 40g vegan 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 Castro sugar for dusting Potato “egg” 1 tsp potato protein or corn starch 1/8 tsp xanthan gum 1 1/2 tsp ice-cold water 2 tsp nutritional yeast Roasted blueberry pastry cream 1 cup blueberries 1/4 cup maple syrup/agave or golden syrup 1/3 cup soaked cashews 1 cup plant-based milk 2 tbsp corn starch pinch of salt Method Heat the plant milk until lukewarm and then add the active yeast, leave to bubble for a few minutes. Sift together the 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 homogenized. 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, or roll the dough out 1 ½ cm on a floured surface and press out round shapes or hearts with a cookie cutter. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen. Heat up the canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, its rise to the top) 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 some paper towels to drain. Once cooled, roll the donuts in the castor sugar, make a hole at the one end of the donut with a sharp knife or the tip of the pastry nozzle, and fill with the roasted blueberry pastry cream. Roasted blueberry pastry cream Preheat oven to 175°C/350°F, place the washed blueberries on a parchment paper-lined baking tray, drizzle with the maple syrup and then bake for 10-15 minutes until gooey. Leave to cool before blending the rest of the pastry cream ingredients, pour into a saucepan on medium and stir until thickened, add more sweetness if desired. Leave to cool before scooping into a pastry bag fitted with a wide tip nozzle to fit into the donut. Fill with the pastry cream, and store with the pastry cream filling facing up so it does not leak out. Serve at room temperature, best to serve fresh the day the donuts have been made. Photo Gallery Hope you love these unbelievably fluffy donuts!! M* Related Posts
Two ingredient granola tarts
Two ingredient granola tarts are what’s on my breakfast table this mothers day. Since I will be celebrating Mothers day with my two boys, these cute little tarts will go down pretty well. If I say so myself. What makes these tarts so special is the fact they are made with just dates and Simply granola’s let’s get figgy granola.