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* Related Posts
Easy Vegan koeksisters
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups self-rising flour 1 1/2 cups coconut milk or cream 750g castor sugar or light brown sugar 400ml water 20ml lemon juice 1 cinnamon stick 3 L canola oil to fry Method Place the sugar and the water in a saucepan and bring to a simmer until the sugar has dissolved, remove from the heat and mix in the lemon juice. Place the sugar syrup in the fridge to chill until ice cold. Overnight might be best! Sift the flour, add the salt, and then mix in the coconut cream gently with a spatula until you have a soft dough. Knead a bit to let the dough come together, and add more flour if needed. Roll the dough into 5mm thickness and slice into 5cm strips, make use of three strips to make a mini braid and pinch together the edges so they stick together. In a large cast iron base pot, heat the canola oil, and add a piece of dough to see if the oil has heated enough Once the dough rises to the top, it’s time to fry the koeksisters. Deep fry the koeksisters a few at a time, do not overcrowd the oil, once they are brown, drain on some kitchen paper towels and immediately immerse in the cold syrup. Remove the koeksisters from the syrup and enjoy! Photo Gallery I hope you love these crunchy syrupy koeksisters!! M* Related Posts
Quinoa chia seed wraps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked quinoa 1/3 cup TF chia seeds Some salt to taste 1/4 cup nutritional yeast 1 1-2 tsp baking powder Method Add some water to the chia seeds and mix well until nice and puffed up, soak the quinoa for at least 1 hour or overnight. Once everything is soaked, add the quinoa with its water for blending, chia gel helps,nutritional yeast, baking powder, and salt to taste. Once blended until smooth, heat a non-stick pan and add a generous dollop in the middle, swirl it around and then let it cook, flip over and let it cook on the other side. Cook until the batter is done, store in an airtight container in the fridge for one week, use as desired, or freezethe wraps are individually wrapped in baking paper or wax paper. Photo Gallery I hope you love this protein packet and GF wraps! M* Related Posts
Caramel chocolate miso 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 very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M* Related Posts
Condensed milk Rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1kg cake flour 15g instant dry yeast 350g store bought or homemade vegan condensed milk 1/2 cups light brown sugar 125g melted margarine or vegan butter pinch of salt some lukewarm water to knead Method Sift the flour into a large bowl along with the salt. Melt the margarine, pour in the yeast, vegan condensed milk, and vanilla. Let the yeast start to bubble and pour the wet into the dry, knead with some milk until you have a soft dough, and leave to rise for an hour or so. Preheat the oven to 180 degrees Celsius once the dough has risen. Grab a large handful of the dough, roll it into a smooth ball, and stack it neatly into a greased bread tin or rusk tin, cover it with a cloth, and let it rise again. Brush with milk and sprinkle with sugar, bake the rusks for 30-40 minutes until brown. Let the rusks cool before removing them from the tins, tear, and slice, and then dry the rusks at @100 degrees Celsius for 2-3 hours. Store in an airtight container for up to one month. Photo Gallery I hope you love these fluffy and comforting rusks! M* Related Posts
Loaded vegan bagel
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups carrots ribbons 1-2 tbsp apple cider vinegar 1-2 tbsp honey 1tbsp honey 1/2 tbsp soy sauce Salt to taste bagels to serve vegan creamed cheese chopped spring onions fresh dill vegan “caviar pearls” Method Slice the carrots into ribbons with a veggie peeler, boil some water, and place the peeled carrots in the hot boiling water for 2 minutes. Add the apple cider, honey, soy sauce, and salt to the mix and let it marinate. Add the carrot lox on top of some toasted bagels with some creamed cheese, dill, and spring onions. Then, keep the rest of the carrot lox in an airtight container in the fridge for one week. Photo Gallery I hope you love this refreshing and yummy recipe! M* Related Posts
High protein Quinoa loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 150g white quinoa 150g red quinoa 60g chia seeds 250ml water 1/4 cup nutritional yeast or 1 scoop vegan protein powder additional water for blending 1 tbsp apple cider vinegar 60ml olive oil or melted coconut oil 1 tsp bicarbonates de soda 1 tsp salt Method Soak the quinoa in water overnight, drain the next day, and then add the water to the chia seeds and let them plump up nicely. Preheat the oven to 180 degrees Celsius and line a baking tin with parchment paper. Add the soaked quinoa, chia seed gel, nutritional yeast or vegan protein powder, water to blend, apple cider, oil, bicarbonate de soda, and salt to a high-speed blender, blend until super smooth. Pour the batter into the baking tin, decorate with some mixed seeds, and bake for 45 minutes until brown or cooked. Let it cool before slicing! Photo Gallery I hope you love this delicious fluffy and protein loaded loaf** M* Related Posts
Biscoff banana muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium over-ripe bananas mashed 1/3 cups Lotus Biscoff spread 1/2 -1 cup coconut sugar 1/2 cups neutral oil 1 cup plant-based milk 1 vanilla extract 1 cup self-rising flour 3/4 cups spelt or wholewheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda pinch of salt toppings: melted Lotus Biscoff spread & Biscoff cookies Method Preheat the oven to 180 degrees Celsius. Mash the bananas, and add in the Lotus Biscoff spread, sugar, oil, milk, and vanilla extract. Sift the dry ingredients into the wet, like the self-rising flour, spelt flour, baking powder, baking soda, and salt. Mix well, scoop into paper-lined muffin trays, add some Lotus Biscoff cookies on top, and bake the muffins for 30-35 minutes until golden. Serve with a drizzle of the melted Biscoff spread on top! Ps: These muffins freeze well and make a YUM loaf too! Photo Gallery Hope you love these delicious muffins!! M* Related Posts
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* Related Posts
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* Related Posts