High protein sourdough
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 100g active sourdough starter 400ml lukewarm water 10ml coconut oil or olive oil 200g good-quality white bread flour 200g brown bread flour 50g rolled or quick oats 1/3 cup mixed seeds (optional) 50g pea protein or iso whey protein powder 20g pink salt 1/4 cup sesame seeds Method First off, measure out your active sourdough starter into a bowl, add the lukewarm 400ml water, and the oil. mix well. Then add the flours, protein powder, and oats and mix until you have a sticky dough, scraping down the sides. Cover and leave in a warm area to rise for an hour. Wet your hands, then start your stretches and folds every 30 minutes for two hours. By the third time, stretch and fold, fold in the salt. When you have finished the stretches and folds, leave to bulk ferment for 4-8 hours, depending on the room temperature. Once your sourdough has doubled in size and you have beautiful air bubbles, you can scoop out the dough on a properly floured surface. Here you can mould and form the dough-see video here. Once you have shaped your dough, place it in a basket or on a floured baking paper in a bowl to cold ferment in the fridge overnight-i like it to cold ferment for 36 hours. The next day, use a cast-iron pot and place it in the oven to heat at 220 degrees Celsius. Once the pot has heated for 15-20 minutes, remove from the oven, add in the bread, quickly score it, sprinkle on the seeds, and then add 2 ice cubes into the pot, close with the lid, and bake for 50-60 minutes. 30 minutes in, remove the qgain, score again, add more ice cubes, close the lids. The last 20 minutes, leave the bread to bake without the lid. Once the bread has baked, remove it from the oven and let it cool completely before slicing. Photo Gallery I hope you love this ultra-delicious sourdough recipe M* Related Posts
Protein sourdough 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 60g active sourdough starter discard 1/4 cup olive or coconut oil 1/4 cup honey or date syrup (can be left out) 1 tbsp almond butter 300ml coconut milk or oat milk 1 tsp vanilla extract 1 1/4 cups oat or spelt flour 1/2 cup self-rising flour 1/3 cup almond flour or shredded coconut 1/3 cup pea or plant-based protein powder of choice 1 tsp baking powder pinch of salt walnuts to top Method Mash the banana and add the starter, oil, honey or date syrup, almond butter, milk, and vanilla, and mix well. Fold in the flours, protein powder, baking powder, and salt. Leave to rise for 30-40 minutes until doubled in size. Spray a bread tin with non-stick spray or line with baking paper. Scoop in the batter, top with the chopped walnuts, and then a dust of cinnamon. Bake the loaf for 30-40 minutes at 180 degrees Celsius. Photo Gallery I hope you love this delicious, protein-packed, and gut-loving recipe! M* Related Posts
Adventure bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 2 1/4 cups old-fashioned rolled oats @lifestylefoodsa• 1 cup sunflower seeds, toasted• 1/2 cup pumpkin seeds, toasted• 3/4 cups cashews, toasted and coarsely chopped• 3/4 cup flax seeds @lifestylefoodsa• 1/3 cup psyllium seed husks• 3 tbsp chia seeds• 2 tbsp honey syrup• 1/4 cup olive oil• 2 1/2 cups room temperature water• Pinch of salt Method 1. In a large bowl, add all of the dry ingredients, then pour in the room temp water, honey, olive oil, and a pinch of salt.2.Let it sit at room temperature for 30-60 minutes.3. Then pour the batter into a bread tin, then bake at 180 degrees Celsius for 50-60 minutes.4. Let it cool completely before slicing! Photo Gallery Hope you love this bread as much as i do!! M* Related Posts
Banana bread rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 750g self-raising flour 300g coconut flour 2 cups brown sugar 1 1/2 tsp baking powder 1/3 tsp salt 500g margarine, melted 700ml milk 3 medium bananas, blended until smooth 1 1/2 tsp vanilla essence shredded almond flakes to top Method Preheat oven to 180 degrees Celsius. In a large bowl, sift the self-rising flour, then add in the coconut flour, salt, baking powder, and cinnamon. Mix the melted margarine, milk, vanilla essence, and mashed bananas. Pour the wet into the dry, then mix well until there are no lumps. Spray two bread baking trays with non-stick and then scoop into the trays, flatten out evenly, sprinkle on the almonds, and sprinkle with sugar. Bake for 45-60 minutes until nice and brown and baked through, remove from the oven to cool in the pans. Slice into fingers once cooled, then place on a baking tray to dry out in the oven on fan settings @100-125 degrees Celsius until fully dry. Place in an airtight container for up to two to four weeks. Photo Gallery I hope you love these super delish rusks!! M* Related Posts
Lentil Bobotie jaffels
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup dry soy protein meat (sub with mashed chickpeas or shredded tofu) 1 cup brown lentils 1 medium red onion 1-2 tbsp olive oil 1 tsp turmeric 1 tsp curry powder 1/2 tsp mustard seeds 1/2 tsp garlic powder salt and pepper 1/3 cups chutney dash of water if needed salt and pepper to taste tomato jam to serve 4-6 slices of bread of choice jaffle maker Method First off, cook the lentils and hydrate the soy protein by adding some water until they puff up. Drain the protein’s water and then set it aside. Add the oil to a pan and then add in the onion, spices, and let it simmer, saute until fragrant. Once fragrant, add in the proteins and the chutney, cook for 5-8 minutes on low-medium heat. Now, lay out the bread, smear the inside with vegan butter, then smear on the tomato chilli jam or chutney/jam of choice and layer on the bobotie filling. Add the second layer of the bread. Once the braai or you’re ready to toast the jaffels, add the jaffle to the jaffle maker, slice off the excess bread, and toast the jaffle until nice and brown, and enjoy! Photo Gallery I hope you love these super delish and protein-packed Jaffels! M* Related Posts
Coffee rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 800ml milk of choice 1-2 tbsp freeze-dried coffee 1 1/2 cups brown sugar or honey 1/4 cup molasses or golden syrup 500g Nutty wheat flour 200g self-rising flour 1 1/2 cups granola or muesli of choice (fruit and nut free) 1 1/2 cups bran or Weet-Bix 1 cup shredded coconut 1 cup mixed seeds (optional) 2 tsp baking powder 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius, smear two rusk trays with margarine or spray with non-stick spray. Melt the margarine, then add the milk, coffee powder, sugar, and vanilla. Then add in the flours, bran, muesli, seeds, shredded coconut, baking powder, and salt. When the batter is nice and smooth, scoop the batter into the trays, equally spread out, sprinkle sugar on top, and bake for 50-60 minutes until brown on top and cooked through. Remove the rusks from the oven, let them cool completely before removing from the pans. Remove the rusk from the pans, slice into fingers, and place on a baking tray to dry out on fan mode at 110-120 degrees Celsius until dried through. Flip the rusks over halfway so they dry well. Store in an airtight container at room temperature for up to one month. Photo Gallery I hope you love these delicious rusks!! M* Related Posts
High protein sugar free rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 500ml plant-based milk (more if needed) 1 cup honey or date syrup 1 cup brown date puree 2-3 scoops of your fave neutral protein powder of choice (I like a vanilla or peanut butter flavoured protein powder in this one) 1 tsp vanilla extract 1 tsp ground cinnamon 2 cups shredded bran 650g Nutty wheat or semi-whole wheat flour (sub half with self-raising flour or oat flour, or spelt flour) 2 1/2 tsp baking powder 1 cup mixed seeds 1/2 cup roasted chopped pecans or cashews 1 cup raisins or cranberries (optional) 1 1/2 cups of your favourite low sugar granola pinch of salt 1 cup shredded coconut 1 cup coconut flakes Method Preheat the oven to 180 degrees Celsius. Melt the margarine or butter, then add the milk, honey, date puree, vanilla, and ground cinnamon. Add in the protein powder, bran, flour, baking powder, seeds, nuts, fruit, granola, salt, and coconut, and mix well until you have a nice and soft batter, not too wet nor too dry. Here you can use your judgement and add more flour or milk as needed. Spray the rusk tins with non-stick baking spray or smear with more margarine, scoop in the batter, level the batter, and then sprinkle on some more seeds or nuts. Bake for 50-60 minutes until golden brown, remove from the oven once baked, and then let it cool before tipping out of the tins and slicing into fingers. Place the rusks on baking trays and then heat your oven to 100-110 degrees Celsius. Place the rusks in the oven to dry out for 5-7 hours, depending on how long it takes until fully dry. Rotate the top and bottom pans halfway for the rusks to dry evenly. Store in a sealed container at room temperature for up to 2 months. Photo Gallery I hope you love these seriously good and filling rusks!! M* Related Posts
Pumpkin cookie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine 800ml plant-based milk 1 1/2 cups mashed smooth pumpkin (like butternut or non-stringy pumpkin) 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 1 tbsp cinnamon 1kg self-raising flour 1 cup coconut flour 1 cup soy milk powder or milk powder or choice 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Mix in the mashed pumpkin. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Add the rusk batter into the rusk baking trays. Mix the 1/4- 1/2 cups of sugar with the cinnamon. Sprinkle the cinnamon sugar over the top of the pumpkin rusks. Bake the rusks for 50-60 minutes until golden on top Once golden, remove the rusks from the oven and let them cool completely before removing from the tins. Slicing the rusks into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these super yummy nostalgic rusks* M* Related Posts
Marmite sweetcorn bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 1/2 cups brown bread flour 2 tsp baking powder 2 tbsp nutritional yeast 1/4 tsp salt 1 cup sweet corn 400ml beer or cider 2 tbsp Marmite Additional add in’s: 2 cups shredded cheese Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, nutritional yeast, and salt into a bowl. Gradually add the sweetcorn and beer and mix well. Pour into a bread tin, bake, add the Marmite swirls on top, and bake for 25-30 minutes until nice and brown on top. Let the bread cool before removing from the tin and slicing! Photo Gallery I hope you love this yummy bread recipe** M* Related Posts
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* Related Posts