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*
Pumpkin pecan bread puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups soft white bread ( 1 cup pecans Brown sugar Spiced Pumpkin sauce 1 cup soft cooked pumpkin, like butternut 1 cups milk (more if needed) 1 1/2 tbsp cornstarch 1/4 cup honey or coconut sugar 1 tsp vanilla extract1/2 tsp ground cinnamon1/4 tsp nutmeg1 /4 tsp ground ginger Method Blend the pumpkin, milk, corn starch, honey, vanilla, cinnamon, nutmeg, and ginger. Add the cubed bread into your serving ramekins and drench with the pumpkin sauce. Push in some pecans, in between the bread cubes and then add a sprinkle of sugar on top. Bake the puddings for 10-15 minutes until nice and brown on top. Photo Gallery I hope you love these super easy desserts/breakfasts!! M*
Cinnamon raisin sourdough
Recipe Gallery Share the Love Sourdough, if you are new or old on this journey, then you will know or soon will learn that it’s a journey that you want to give up 1000x times x 1000, but then there is that one loaf, that one loaf that gives you hope for the perfect sourdough bread. I am not a full-worded blogger. I test and tell recipes as I go along, and sourdough has certainly been one recipe I have tried and re-done a few times I tell you. Now, with a few breads behind me I’ll never eat store bought bread again!! I used this recipe for the sourdough bread. Photo Gallery I Hope you love this beautiful and unforgettable flavourful bread!! M*
High protein cinnamon pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup self-rising flour or spelt or flour of choice 3/4 cup chickpea flour 1 /12 tsp baking powder 1/2 tsp cinnamon 1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice 1-2 tsp olive oil or coconut oil fresh fruit to serve syrup to serve fresh mint to serve Method Add the flour, baking powder, salt, and cinnamon to a bowl. Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake. let each side fry for 3-4 minutes until brown, fry until the batter is done. Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint. Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*
Pumpkin tahini bread
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 white bread flour sub with self-rising flour 3/4 cup spelt or buckwheat flour 1 1/2 tsp baking powder 1/3 tsp salt 1 tsp ground cinnamon 1/2 cup light brown sugar or coconut sugar 1 1/3 cups plant-based milk 1/4 cups coconut oil 3/4 cups cooked and mashed pumpkin 1 heaped tbsp tahini 1 tsp vanilla extract Toppings brown sugar cinnamon runny tahini sesame seeds Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, salt, and cinnamon into a bowl. In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated. Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown. Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy! Freeze the slices in the freezer in individual bags for future snacking! Photo Gallery I Hope you love this super yummy loaf!! M*
All-bran buttermilk rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 600g self-rising flour 2 tsp baking powder 2 cups All bran fruit and oats crunch 300g brown sugar 1/3 tsp salt 1 cup chopped almonds 1/2 cup mixed seeds 1/2 cup dry cranberrires 1 grated apple 500g melted margarine 500g plant milk mixed with 1 tbsp vinegar to curdle to make buttermilk or just regular buttermilk orplain yogurt 1 tsp vanilla extract Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, All bran fruit and oat crunch, brown sugar, salt, chopped nuts, mixed seeds, and cranberries into a bowl. Mix well. Mix the margarine, buttermilk, and vanilla pour the wet into the dry, and mix well, fold in the grated apple and then scoop into parchment paper lined rusk tins. Smooth it out with a spatula and sprinkle on some more sugar, bake for 45-50 minutes and let it cool before slicing it to fingers. Dry out the rusks @110-125 degrees Celsius for three to four hours until dry. Store in an airtight container @ room temperature for up to 6 weeks. Photo Gallery I Hope you love these delicious rusks!! M*
Baklava cinnamon buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 1⁄2 cups all-purpose flour1/2 cup rye flour 1⁄4 cup coconut sugar 2 tbsp cocoa powder 1 package instant yeast (1 package = 2 1⁄4 tsp) 1 teaspoon salt 1 1⁄2 cups nondairy milk lukewarm 1⁄4 cup vegan butter, or margarine at room temperatureFor the Filling 1⁄2 cup vegan butter or coconut oil, room temperature 1/2 cup pistachio butter 3⁄4 cup coconut sugar 1 cup chopped pistachios Frosting Sugar syrup 2 cups brown sugar 1 cup water 2 tbsp rose water Method In a large bowl or a stand mixer, combine 3 cups flour, rye flour, sugar, cocoa powder, yeast, and salt. Turn the stand mixer to low and add in the non-dairy milk, vanilla, and food colouring. Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball. Mix by hand if you don’t have a stand mixer. Once the ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and place in a warm place until double in size. Once the dough is doubled in size, pull out the dough and lay it out on a lightly floured surface. Using a rolling pin, roll dough into an approximately 30x 15 cm rectangle that is 1 cm thick. Cook the sugar syrup until the sugar has dissolved and becomes slightly thick, remove to cool. For the filling – smear a generous layer onto the cinnamon roll, and sprinkle over the sugar, pistachio butter, and chopped pistachio. Carefully roll cinnamon rolls into the log from the longest side up. Once completely rolled, place seam side down. Add a drizzle of the sugar syrup at the bottom, and cut the cinnamon rolls into 12 even-sized pieces. Place into a large non-stick pan with a flat base, pan and cover to rise for 45-60 minutes or until cinnamon rolls have risen. Preheat to 180 degrees Celsius. Once heated, place the dish inside and bake in the oven for 30-35 minutes. Once baked, remove from the oven and pour over the sugar syrup. Cream together the frosting and then add a generous scoop to the lukewarm cinnamon buns and some pistachios on top. Serve slightly warm and gooey. Photo Gallery Hope you love these super fluffy buns!! M*
Za’atar hummus chickpea pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet of your favorite pasta Jar of canned sun-dried tomatoes and artichoke 1/2 cup diced sun-dried tomatoes 1 cup za’atar roasted chickpeas 1/2 cup diced fresh cilantro and Italian parsley 1/3 cup juice of canned sun-dried tomatoesDressing 2 tbsp red wine vinegar 1/2 cup hummus 1 tbsp honey/malt syrup 1 tbsp za’atar spice 1 tsp sumac Salt and pepper to taste Hummus to serve Roasted Chickpeas to serve Method 1. Cook the pasta according to the packet instructions. Once cooked, add in the sun-dried tomatoes, artichokes, chickpeas, and herbs.2. Mix the dressing and pour over the pasta, gently fold over, and add a dollop of hummus on top with some chickpeas before serving. Photo Gallery Hope you love this flavour packed pasta recipe!! M*
Chocolate cinnamon babka
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Kuvings chocolate cinnamon babka• 3 1⁄2 – 4 cups all-purpose flour• 1 package instant yeast• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk• 1⁄4 cup golden syrup• For chocolate filling• 100g chocolate melted• 1 1/4 cup vegan cream cheese or regularGlaze• 1 1/2 cups powdered sugar• 1-2 tbsp milk Method In a large bowl, whisk the flour, yeast, and salt. Then, add in the dairy-free milk and maple syrup. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball. Once the ball is formed, grease the same bowl mixed in and place thedough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes ina warm, draft-free place until doubled.For the filling In a small bowl cream the melted chocolate and cream cheese together. Once risen, lightly flour a surface and roll the dough out until approximately 12×15 rectangle. Brush the margarine or coconut oil across the entire surface. Evenly smear the filling across the dough. Sprinkle on some cinnamon If adding, chocolate chips, evenly sprinkle across. Starting on one side, roll the dough into a log. Cut the log lengthwise carefully so there are two long pieces. Starting at one end, pinch the ends together and then braid the two pieces together and pinch them together again at the end. Carefully place in a well-greased loaf pan.*If your babka is not at the top of your pan, cover it and let it rise until it is. If it is, proceed with baking. Place in the air fryer, set the setting to bake, place the cooking temperature to 180 degrees Celsius, and bake for 30-32 minutes or until done. Once baked, remove the babka, sprinkle on some cinnamon sugar, and then drizzle with the glaze. Photo Gallery Hope you love this fluffy and delish babka! 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*