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*
Double chocolate hot cross buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups coconut milk 2 1/4 tsp active dry yeast 4 1/2 cups flour bread flour or all-purpose flour 1/4 cup cacao powder 1/2 cup soft brown sugar, divided 1 cup dairy-free chocolate chips 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 cup vegan butter or margarine, room temperature Flour piped cross: 1/2 cup all-purpose or bread flour 1/2 cup water Hot cross bun bread wash: 1 1/2 tbsp melted vegan butter 1 tbsp golden syrup 11/2 tsp ground cinnamon extra chocolate chips Method Measure and weigh out all ingredients before beginning. Heat the coconut milk to lukewarm, then, stir in the 2 tbsp of the brown sugar with 1 tsp of flour. Add the yeast stir with a wooden spoon and cover. Place the bowl in a warm area to activate for 10-12 minutes. Add the remaining flour, plus the remaining brown sugar, cacao powder, cinnamon, nutmeg, and chocolate chips to a large bowl. Gently mix the ingredients for a minute, and use your hand to knead the dough until it comes together, the dough will look shaggy. (here you can make use of a stand mixer with a dough hook) Then, add in the room temperature vegan butter, and mix until the butter is incorporated into the dough, knead until you have a smooth dough. Place the dough ball into a large greased bowl, and cover with a clean dish towel. Place the bowl in a warm area. Proof the bread until it’s doubled in size, about an hour. While the dough is rising, you can grease a medium baking dish with cooking oil, or leftover vegan butter. Once the dough has doubled in size, punch it down lightly and gently pull the dough from the bowl onto a floured surface. Use a sharp knife or a pizza cutter, to divide the dough into 12-16 even pieces. To form round rolls, gently roll a dough ball in between your palms. Then pinch the bottom of the dinner roll together to create a more round top, and place the buns in the baking dish when done. Cover the dinner rolls with a thin clean dish towel place in a warm area and let them double in size again. Preheat the oven to 175 degrees Celsius. For the cross topping: Mix the flour and water in a small bowl. If you find the mixture is too runny to be piped, stir in another tablespoon or two of flour. Spoon the mixture into a piping bag or ziplock bag, and snip the end of the piping bag. Pipe one long line over a row of rolls, and repeat until every bun has a cross on it. Once the oven is preheated, place the vegan hot cross buns into the oven to bake for 23-28 minutes until golden. Glaze: Mix the tablespoon of melted vegan butter, golden syrup, and cinnamon, for the bread wash. Use a pastry brush to lightly brush the mixture over the tops of the rolls. Add a few more chocolate chips on top. Allow them to cool slightly, and serve warm with vegan butter. Store any leftover rolls in an airtight container or freeze. Photo Gallery Hope you love these super fluffy buns!! M*
No-knead valentines loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups white bread flour, plus more for work surface and sprinkling 2 cups whole meal flour 2 1/2 tsp. pink salt 8g or more active dry yeast 2 cups water 1 cup full-fat coconut milk Fine yellow cornmeal, for sprinkling or beet powder tp make hearts Method Stir together flour, salt, and yeast in a large bowl. Add water and coconut milk. Using your hand as a claw, stir together until no dry bits of flour remain and all clumps are broken up. Do not knead. Cover the bowl tightly with plastic wrap or a damp towel; let stand at room temperature until it’s bubbly and the consistency resembles pancake batter, at least 12 hours or up to 18 hours. Turn out dough on a well-floured work surface. (It will be very loose.) Incorporating as little flour from the surface into the dough as possible, shape it into a taut ball by folding edges toward the middle and repeating until it begins to develop structure and hold its shape, 12 to 16 times. Turn the dough seam side down on a clean (not floured) work surface. Cut out some hearts on parchment paper, place the sheet on the bread (brush the top with coconut oil), and sprinkle the top with beet or berry powder or corn flour. Preheat oven to 230 degrees Celsius, place a cast-iron Dutch oven with a lid in oven to preheat about 20 minutes. Remove the hot Dutch oven from the oven. Reduce oven temperature to 200 degrees Celsius. Bake, covered until the loaf has increased in volume, about 35 minutes. Remove lid. Continue baking until the loaf is slightly brown. Transfer to a wire rack; cool for 1 hour. Photo Gallery Hope you love this beautiful loaf as much as we do!! M*
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*
