Zucchini falafel flatbreads
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 1 cup grated carrot 1 tbsp flax seeds 1 heaped tbsp tahini 1/3 cup almond flour 1/2 cup chickpea flour 1/4 cup nutritional yeast 1/2 tsp ground cumin 1/2 tsp za’atar spice mix 1/3 tsp ground sumac salt and pepper to taste 1 1/4 cup water sesame seeds to top toppings hummus sliced cucumber sesame seeds everything bagel seasoning fresh dill avocado sliced peaches or apple raw honey or agave syrup chilli flakes fresh basil pinch of salt Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, carrot, and the rest of the cracker ingredients to a bowl, gradually add the water until the batter starts to combine and, once the batter has a nice consistency, scoop on to a parchment paper-lined tray, sprinkle on a generous amount of sesame seeds and then bake for 15-20 minutes until golden. Slice the crackers into big squares and place them in the oven again to dry out for 60 minutes at 110 degrees Celsius until crispy. The longer you dry them out the harder the crackers will be. Add your desired toppings, like hummus, cucumber, bagel seasoning, and salt, or something sweet like peaches, avocado, honey, and chili flakes. Store the crackers in the fridge g for future use, and freeze them for easy snacking. Photo Gallery Hope you love these delicious crackers!! M*
Zucchini protein chocolate loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 2 medium mashed bananas 1 cup Spelt flour (sub with wholewheat or semi-whole wheat or even buckwheat flour for GF) 3/4 cup buckwheat or rye flour (sub with 1/2 cup almond flour, if you like the loaf, will be just a little bit denser) 1 scoop of vegan protein powder 1/2 cup coconut sugar (this can be left out) 1 1/2 tsp baking powder 1 tsp baking soda 1 cup chopped walnuts (optional) 3/4 cup plant-based milk ( I used soy milk-high in protein) 1 tbsp apple cider vinegar 1 tbsp flax flour 1/3 cup melted coconut oil 1/3 cup sugar-free peanut butter 1/2 cup coconut sugar 1 tsp vanilla extract pinch of salt dairy-free and sugar-free chocolate chips (dark chocolate) Method Preheat the oven to 180 degrees Celsius. Mash the banana and add in the grated zucchini, apple cider vinegar, milk, oil, peanut butter, sugar, and vanilla and mix well. Set aside. In another bowl, add the flour, protein powder, baking soda, baking powder, salt, chopped walnuts, and some chocolate chips (measure by heart) then gradually add the wet ingredients and mix just until combined, scoop into a parchment paper lined bread tin, add more chocolate chips on top and let it bake for 40-45 minutes until brown on top. Let the bread cool before removing from the tin to slice, slice, and serve or freeze the sliced individually for future use or a quick and easy breakfast or snack on the go. Photo Gallery Hope you love this quick easy wholesome loaf! M*
Protein Date banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 over-ripe bananas1 heaped scoop of vegan protein powder 1 3/4 cup self-rising flour (sub half with oat or wholewheat flour) 1/2 cup brown sugar 1 cup milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 1/2 tsp ground cinnamon 1 1/2 tsp baking powder 1/2 tsp baking soda Pinch of salt Chopped brown dates to top Method Preheat the oven to 180 degrees Celsius. Mash the banana well, add in the sugar, milk, oil, apple cider vinegar, and vanilla extract. Sift in the flour and the protein powder until well combined, pour into a parchment paper-lined bread tin, and add the chopped brown dates on top. Bake for 35-40 minutes until brown. Let it cool to room temperature before removing it from the bread tin, slice, and enjoy. Photo Gallery Hope you love this super fluffy and healthy banana bread! M*
Gluten-free buckwheat quinoa loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups buckwheat groats 1/3 cup quinoa seeds 1/4 cup coral lentils 1/4 cup teff seeds (sub with Amaranth or millet) 1 cup gluten-free oats 1/4 cup flax seed powder 1/2 cup mixed seeds mixed through salt water to cover, might be 3-4 cups Toppings Mixed seeds Method Place the ingredients of the bread in a bowl and top with water to soak overnight, add a dash more water the next morning if needed. Blend the bread ingredients in a high-speed blender and then place it in a warm area again to ferment for another 12-24 hours until it starts to rise a bit. When ready for baking, fold in the mixed seeds, and some salt to the mix and pour into a parchment paper-lined bread tin, add more mixed seeds on top, and bake at 180 degrees Celsius for 40-45 minutes. Let it cool before slicing, store in an airtight container for two days or in the fridge for up to a week. Or Alternatively freeze in slices and enjoy whenever! Photo Gallery Hope you love this super easy and gut-friendly loaf!! M*
Quinoa lentil meatloaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked butternut squash 2 cups cooked quinoa 1 1/4 cup cooked brown lentils 1 small red onion 1/2 cup macadamia nuts (sub with cashews, pecans or walnuts ) 1/4 cup pumpkin seeds 1 tbsp peanut butter (sub with other nut or seed butter of choice) 1 tbsp soy sauce 1 tbsp honey or syrup 1-2 tbsp lime or lemon juice 1 tbsp cornstarch 1 tsp cinnamon 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Sauce 1/2 cup peanut butter 1 tsp soy sauce 1/3 cup ketchup of choice (I love All Gold) 1/2 tsp curry powder of choice boiling water to smooth it out Toasted pumpkin seeds to serve Method Preheat the oven to 180 degrees Celsius. Add a generous dollop of olive or avocado oil to a pan, then add in the diced onion, and the spices and fry until fragrant. Then add in the Butternut, cooked quinoa, and cooked lentils and mash gently until it comes together. Cook on low and add in the nuts, pumpkin seeds, peanut butter, soy sauce, honey, salt, and pepper. Mix well and sprinkle over the tbsp of cornstarch until fully combined. Scoop the batter into a parchment paper-lined bread tin and bake for 25 minutes at 175 degrees Celsius. Mix the sauce ingredients until smooth, add a bit of boiling water to smooth it out. Once the loaf has cooked, remove it from the oven and let it cool before removing it from the bread tin and serving it with the sauce and toasted pumpkin seeds. Slice and enjoy! Photo Gallery Hope you love this meat-less meatloaf recipe!! M*
Braai broodjie waffle toasties
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 4-6 slices of Albany low-cal bread or bread of choice vegan butter or margarine Chimichurri apricot BBQ sauce from @checkerssa sliced tomatoes sliced red onion grated vegan cheese fresh basil Method Heat up your toaster or waffle maker, butter the slices of bread, and add 1 tbsp of the chimichurri sauce, sliced red onion, and sliced tomatoes, fresh basil leaves, add some coarse salt, and then the grated cheese, add another tbsp of the sauce to the other slice of bread and press on to the toppings. Place the sarmie in the waffle maker or toaster and toast until brown. Serve and enjoy!! Photo Gallery Hope you love these delicious braai broodjie toasties** M*
Portabello tofu burgers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3-4 braai mushrooms Slabs of tofu steaks BBQ spice mix from Simple Truth Salt and pepper to taste Sauces basting sauce or sweet chili sauce Sweet soy sauce or regular Sesame seeds Sriracha mayonnaise (regular mayo mixed with your favorite spicy sauce) Toasted burger buns of choice Sliced tomatoes Sliced avocado Pre-shredded slaw Tjips to serve Method 1. Place the mushrooms and tofu steaks in a heated pan with some olive oil, fry a bit on both sides, and drench with the sweet soy sauce and gochujang basting sauce. Fry until the mushrooms are nice and jammy and the tofu steaks are brown, add a sprinkle of sesame seeds on both sides and remove. 2. Add a generous layer of sriracha mayonnaise to the toasted bun, add the tofu steak, mushroom, tomato slice, avo, and season. Mix the cabbage slaw with some of the sriracha mayonnaise and top the burger with that. Add more of the @flaming_thai gochujang sauce and serve! Photo Gallery Hope you love these super delicious umami burgers M*
Tomato mummy puff pastry tarts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 sheet puff pastry Tomato jam Cayenne pepper pink salt Coconut oil to brush Candy eye sprinkles Method 1. Preheat the oven to 180 degrees Celsius. 2. Slice the puff pastry into equal small squares for each mummy, and keep one of the squares aside to slice into strips for the mummy’s bandages. 3. Add a generous dollop of tomato jam in the center of each square spread out, and add the bandages on top leaving some space for the eyes. Pinch the sides and slice the excess dough neatly away if it sticks over. 4. Brush the mummies with coconut oil, and sprinkle over the cayenne pepper and pink salt. Bake for 15-18 minutes until golden. Photo Gallery Hope you love these super cute puff pastry snacks! M*
Granola buttermilk rusks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Dry 600g self-rising flour (i subbed half with Eureka cake flour) 1 1/2 cups brown sugar 1 1/2 tsp baking powder 1 tsp baking soda 1/3 tsp salt 1 tsp vanilla extract 1 cup bran 1 cup Kellogs K 2 cups granola of choice, I used nuts and seeds granola. 1 cup shredded coconut (toast beforehand if you like) 1 cup toasted and chopped almonds/cashews/pecans or walnuts (toast beforehand if you like) Additional add-ins: diced dates, raisins, currants, dried cranberries, diced apricots, or dried pieces of apple. Wet ingredients 500g softened stork bake margarine 350-400ml coconut milk 1 medium-sized apple, grated (leave the skin on-roughly 1 cup gated apple) 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp of water) Method Preheat the oven to 175 degrees Celsius. Spray the rusk tins or bread tins with non-stick spray or smear with softened margarine. In a large bowl add the flour, sugar, baking powder, baking soda, salt, bran, Kellogs K, granola, coconut, and nuts, and leave out the additional add in’s for now. Mix well. Now in another bowl add the melted margarine, coconut milk, vanilla, grated apple, apple cider vinegar, vanilla, and the flax egg. Leave to curdle for a few minutes. Pour the wet into the dry and mix well, until all the dry bits are completely covered with the batter, add more coconut milk if needed. then fold in the additional add-ins. Scoop into your baking trays and bake the rusks for about 45-50 minutes depending on the depth of the tray. Leave to cool completely before removing from the tins, and slicing into fingers to dry out in the oven. Place the rusk fingers neatly on baking trays to dry out at 110 degrees Celsius for roughly 3 hours, flip over midway to make sure they dry out very well. Store in an airtight container for up to a month, or alternatively freeze to keep fresh! Photo Gallery Hope you love these delicious and seriously addictive rusks* M*
Gluten free banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 4 very over-ripe medium-sized bananas 1/3 cup neutral oil or melted coconut oil 250 ml full-fat coconut milk or coconut cream 1/3 cup coconut sugar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp water) 1 tsp vanilla extract 1 tbsp apple cider vinegar 1/2 cup chickpea flour 1/4 cup almond flour 1 1/4 cup buckwheat flour (sub with gluten-free oat flour) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon chopped hazelnuts to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas, then add the rest of the wet ingredients and let it curdle for a bit. Mix the gluten-free flour varieties, baking powder, baking soda, cinnamon, and salt. Pour the wet into the dry and mix well until it’s well combined. Pour into a parchment paper lined bread tin or spray with non-stick spray, sprinkle with the chopped hazelnuts, and bake for 35-45 minutes until brown and baked through. Leave to cool in the bread tin before removing and slicing, freeze the extra slices if you like, or store in an airtight container for up to two days, depending on your weather, or in the fridge for up to 4-5 days. Photo Gallery Hope you love this deliciously fluffy gluten-free loaf! M*