Cookie dough banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Four very overripe bananas 1 1/2 cup all-purpose flour 1 3/4 cup semi whole wheat flour 1/3 cup good quality cacao powder 1/3 cup sugar if desired 2 tsp baking powder 2 tsp baking soda 3/4 cup coconut milk 1/2-3/4 cup good quality olive oil 1 tbsp Apple cider vinegar 1 tsp vanilla extract 1/3 tsp sea salt more chocolate chips if neededCookie dough layer Mash one medium banana with 1 tbsp nut butter of choice and mix in 1/3 cup dark Chocolate chips Method 1. Preheat the oven to 180 degrees Celsius.2. Mash the bananas, leaving a few pieces still intact, and add in the coconut milk, olive oil, vanilla extract, and apple cider vinegar.3. Add the flour into the wet ingredients then the cacao powder and the salt, mix, and pour into a pre-smeared or parchment paper-lined bread tin.4. Scoop dollops of the cookie dough onto and make swirls with the back of a spoon, sprinkle a few chocolate chips on top.5. Place the oven and bake for 35-40 minutes until completely cooked through, test with a baking pin or a knife, and leave to cool in the bread tin before removing.6. Store the banana bread in tin foil for it to retain its moisture, serve on the day of baking, or keep it in an airtight container for two days, and freeze it in slices in ziplock bags for future use. Photo Gallery Hope you love this super delicious scrupulous loaf! M*
Milk tart Jaffle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 400ml coconut milk or cream 1/4 cup corn starch (mixed with some milk to make a paste) 1 tsp vanilla extract 1/4 cup sugar or choice For slices of your favorite bread, I used honey and oat bread from @sasko_sa Cinnamon sugar to roll Bushbaby or any gas stove will work/ braai Jaffel pan/maker Method 1. Place the filling ingredients in a saucepan and bring to a simmer, whisking whilst it thickens. Once thicken let it cool! 2. Add 1-2 tbsp of the milk tart filling to one slice & add another slice on top, press into the Jaffle maker, and then let it toast for 2-3 minutes on each side. Roll in cinnamon sugar, and enjoy hot with some whipped cream or ice cream! Photo Gallery Hope you love these delicious Jaffles! M*
coconut almond banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 medium very overripe bananas (extra one to top) 1 1/2 cup self-rising flour or white bread flour 9sub with spelt, oat or buckwheat flour) 1 cup brown sugar 1/3 cup LSf almond flour 1/3 cup LSf coconut flour 1 1/2 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 two aground cinnamon 1 1/2 cup plant milk 1 heaped tbsp apple cider vinegar 1/3 cup melted coconut oil 1 tsp vanilla extract Chocolate chips Method Preheat oven to 180 degrees Celsius. Line a banana bread loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside. In a large bowl, whisk together the mashed bananas, milk, apple cider vinegar, oil, and vanilla extract until well combined. Add in the brown sugar, self-rising flour, almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt. Use a wooden spoon to combine. Fold in the chocolate chips. Pour batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle some chocolate chips on top. Add a sliced banana and sprinkle on some sugar. Bake for 50 minutes hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day, served with nut butter and a drizzle of honey. Enjo Photo Gallery Hope you love this delicious and fluffy bread! M*
Everything bagel ciabatta sandwich
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 sourdough or ciabatta buns toasted Pesto mayonnaise (just mix pesto with your fave mayo) 1 cup sliced peppers 1 cup sliced eggplant 1 cup sliced zucchini Sundried tomatoes Sliced tomatoes Sliced red onion Buffalo Mozzarella or vegan cheese of choice Fresh herbs Everything bagel spice from The old stone mill Method 1. Preheat your oven to 180 degrees Celsius.2. Place the vegetables on a tray and drizzle with oil, garlic salt and roast for 15-20 minutes untilgolden.3. Add a generous layer of pesto mayo to your toasted buns, layer the vegetables, sundried tomatoes, tomatoes , sprinkle generously with everything bagel seasoning.4. Add red onion, add the torn mozzarella and fresh herbs and add more mayonnaise and the part of the toasted bun. Photo Gallery Hope you love these super delicious sarmies!! M*
Rosemary Olive oil loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups bread flour (sub half with whole wheat) 1 teaspoon instant, rapid-rise or active-dry yeast 11/2 cups water, room temperature 4 tablespoons extra-virgin olive oil 1 1/4 teaspoons salt 4 tablespoons fresh rosemary, chopped 1 tablespoon coarse sea salt Vegetable oil Method 1. Whisk flour and yeast together in a medium bowl. Add room-temperature water and one tablespoon of olive oil and stir with a wooden spoon until a shaggy mass forms and no dry flour remains. Cover the bowl with plastic wrap and let sit for 10 minutes. 2. Sprinkle the salt and 3 tablespoons chopped rosemary over the dough, drizzle on the remaining 3 tablespoons olive oil, and mix until fully incorporated. Cover the bowl with plastic and let the dough rest for 20 minutes. 3. With wet hands, fold over the dough on a floured surface, folding it gently until you have a round loaf, preheat the oven to 200 Degrees Celsius, and drop the bread in a parchment-lined cast iron pot. 4. Let it rise another 15-20 minutes, dress with more olive oil, coarse salt, and more rosemary. 5. Bake the bread for 40 minutes, remove the lid and bake for another 15 minutes until golden brown. 6. Let it cool before slicing. Photo Gallery Hope you love this no-knead super fluffy easy recipe! M*
Sweet corn cider bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients • 2 1/2 cups bread flour• 1 1/2 cups whole wheat flour• 1 tbsp baking powder• 1 teaspoon salt• 50ml Maple syrup• 300 ml dry cider like savanna• 2 cups fresh or canned corn kernels or sub with 1x 300ml can sweetcorn /creamed corn • 1 cup grated vegan cheddar cheese• 6 tbsp vegan butter or margarine Method 1. Preheat the oven to 180° and grease a loaf pan.2. In a mixing bowl, combine all the dry ingredients and mix.3. Add the cider then mix until just combined. Stir in the corn and cheese.4. Transfer to the prepared loaf pan then place the butter on top and place in the oven.5. Bake for 60 minutes, checking to see if the bread is cooked after 45 minutes. Test by inserting a skewer, if it comes out clean the bread is cooked.6. If the bread is browning too fast, loosely cover it with a piece of foil and continue baking.7. When the bread is cooked, remove it from the oven and allow to cool before serving with some butter. Photo Gallery Hope you love this lovely loaf, its really so Delicious! M*
Vegan bran rusks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups brown sugar 1/3 cup flax seed flour mixed with equal part water (leave to curdle for 5mins) 1/2 cup canola oil 500ml boiling water (sub half with plant milk if you like) 500g margarine or vegan butter 1kg self-raising flour or cake flour 5 cups bran 3 tsp baking powder 1 tsp vanilla extract 1 tsp salt 1 cup mixed seeds and nuts (I used pumpkin, sesame, sunflower, and pecans) Method 1. Preheat oven to 180 degrees Celsius. Sift the self-raising flour, baking powder, and salt, then add in the sugar, bran, and nuts and mix well with a wooden spoon. 2. Measure the margarine, add in the flax egg, boiling water, canola oil, and vanilla. 3. Make a well, pour in the wet into the dry, and rub the butter mixture into the flour mixture until a smooth batter starts to form, press the batter into the rusk tray of choice, sprinkle more sugar on top, and bake for 35-40 minutes until golden. 4. Once baked, let it cool, slice into fingers, and then dry out at 100 degrees Celsius for 1-2 hrs. Photo Gallery Hope you love this super easy, no fuss rusk recipe* M*
Orange blueberry loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3/4 cup plant-based milk 1 cup sugar 2 tablespoons fresh grated orange zest 2 tablespoons fresh lemon juice 1/2 cup melted coconut oil 1 teaspoon pure vanilla extract 2 cups self-rising flour (sub with rye/spelt flour) 1 tbsp corn starch 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups fresh or frozen blueberries 2 tablespoons cake flour Glaze 1 cup icing sugar 1 tablespoon fresh lemon juice 1 tbsp milk Orange zest Method 1. Preheat the oven to 180 degrees Celsius and grease a small bread tin. 2. You can also line the pan with parchment paper for easy removal. In a large bowl, whisk together the milk, sugar, orange zest, lemon juice, melted coconut oil and vanilla until well combined. 3. To the bowl with the wet ingredients, add the flour, corn starch, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense. 4. Rinse the blueberries, then toss them with the flour in a small bowl. Fold the blueberries into the batter. 5. Pour into the prepared pan, place in the centre rack of the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. 6. Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings). 7. Glaze: In a small bowl, whisk together the glaze ingredients and whisk until smooth. Pour over the loaf and allow to rest for 20-30 minutes. Slice and serve. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Garden focaccia
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 4 cups (512 g) white bread flour @eurekamils• 2 teaspoons (10 g) pink salt• 1 packet instant dry yeast (11 g) dry yeast,• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cupscold water• Oil for greasing• 4 tablespoons olive oil, divided• flaky sea salt• 1 to 2 teaspoons whole rosemary leaves, optional• Peppers to top• Red onion to top• Capers• Sliced tomatoes of choice• Fresh herbs or dried herbs to top Method Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. NOTE: It is important the dough really beslicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber bandto make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer. Make use of a large square pan and grease with oil or coat with nonstick cooking spray. Pour a tablespoon of oil into the center of each pan or 2 tablespoons. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining pieces. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen. Set a rack in the middle of the oven and preheat it to 180 degrees Celsius. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Add your desired decorations with the peppers, onions, capers, tomatoes, and herbs. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if youare having it with the intention of making a sandwich. Photo Gallery Hope you love this delicious and scrumptious focaccia recipe! M*
Vegan Buttermilk rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1kg self-rising flour or cake flour (i like to use Eureka mill flours) 350g coconut flour or sub with regular flour 1 1/2 tsp baking powder 3ml salt 500g melted margarine or vegan butter 350g light brown sugar 1 tsp vanilla extract 500ml coconut milk (more if needed) 1 1/2 tbsp apple cider vinegar Method 1. Preheat the oven to 180 degrees Celsius. Place the flour, baking powder, sugar, and salt in a bowl. 2. Mix the wet ingredients together & leave to curdle a few minutes before making a well in the middle of the dry ingredients and pouring in the wet ingredients. 3. Mix well with a wooden spoon and start using your hands to combine. 4. Spray two bread tins with non-stick spray and line them with parchment paper, roll the biscuit batter into balls, or, lightly push the pans, and place them in the tins, squeezing each neatly next to the other. 5. Sprinkle with sugar and bake for 45-50 minutes until golden. 6. Remove to cool, once cooled tip out from the tins and tear into slices, or slice into fingers, place on a baking tray. 7. Dry out for three hours at 100-110 degrees Celsius depending on your oven. Store in a glass container and enjoy!! notes: For a variation, I like to add toasted shredded coconut to the mix. Recipe adapted from @Drizzleanddip Photo Gallery Hope you love this yummy rusk recipe!! M*