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*
Cinnamon sugar streusel muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Streusel 1/2 cup rolled oats 1/2 cup brown sugar 1/4 cup coconut oil 1-2 tsp cinnamon Muffins 1½ cup all-purpose flour or bread flour ¼ cup almond, oat or coconut flour 1 tbsp baking powder ¼ tsp pink salt 1 tsp cinnamon 1 cup ripe mashed banana ½ cup plant milk 1 tsp apple cider vinegar ½ cup coconut oil melted ¾ cup brown sugar 2 tsp vanilla extract Method Mix the cinnamon streusel by placing the flour, oats, sugars, and cinnamon into a shallow bowl and stir to combine. Add in the coconut oil and mix until crumbles form. In a large mixing bowl, sift the flour and add the together the dry ingredients for the muffins. In another bowl, whisk together the wet ingredients, plus the sugar, and let it curdle slightly. Add the wet ingredients to the dry and stir with a spatula until smooth. Preheat the oven to 180 degrees Celsius and prepare a muffin pan with 12 liners. Use a cookie scooper to scoop roughly 9 muffins. Top the muffins with streusel and bake the muffins for 18-22 minutes. Remove to cool in the tray before removing, enjoy at room temperature or freeze. Photo Gallery Hope you love these super delish muffins! M*
Savoury Sweet potato muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 20 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups (375g) self-rising or plain flour, whole wheat flour bread flour 1 tablespoon baking powder ½ teaspoon baking soda 1 tablespoon dried mixed Italian herbs or ground sun-dried tomatoes 2 teaspoons garlic powder, or onion powder ½ teaspoon salt 1 ¼ cups (315g) dairy-free milk ½ cup (125g) light olive oil, or oil of choice 1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional) 1 cup (150g) grated sweet potato 1 cup 1/2 cup sun-dried tomatoes diced ½ cup baby spinach or kale leaves, finely chopped, optional Method Add all of the dry ingredients to a large mixing bowl and mix until just combined. Add all the wet ingredients and sweet potatoes to the bowl and mix until just combined. Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. make a generous swirl of sun-dried tomato paste on top of each muffin. If desired, sprinkle pumpkin seeds on top of each muffin. Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean. Store leftover muffins in an airtight container at room temperature for a few days or in the fridge for a week or so. These muffins freeze really well. Photo Gallery Hope you love these delicious savoury muffins! M*
Peanut butter mochi brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250 g self-rising flour 50g glutinous rice flour 220 g castor sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 1/2 cup smooth or crunchy Peanut butter 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract caramel chocolate chips More peanut butter to top Chocolate chips if you like sugar to sprinkle before baking Method Preheat the oven to 180°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, sugars, and salt, sifting everything so there are no lumps. Mix together the peanut butter, and the rest of the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on the rice flour. Fold in some chocolate chips, mix, and stir well. In a small bowl, heat the peanut butter for a few seconds until melted. Drizzle the peanut butter over the brownie mix, and add a few sprinkles of sugar, make swirls with a knife. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin. When fully cooled, remove from the tin. Slice into squares and enjoy! Keep in the fridge for up to three days or freeze a few for those much-needed brownie days! Photo Gallery Hope you love these Moorish squares!! M*
Smashed burger tacos
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Vegan sausage or vegan mince Tortillas of choice Salt and pepper to taste Cumin seeds Ground Paprika to season Grated vegan cheese or cheese slices Toppings Diced lettuce Diced baby tomatoes Picked Jalapeños Burger sauce 1/2 cup vegan mayonnaise 1/3 cup ketchup of choice 1 tbsp chili sauce like sriracha or gochujang 1/4 cup diced red onion 1/4 cup diced gherkins Method Heat a pan with some oil or non-stick spray. Smash the vegan mince onto the tortillas you are going to use, season with spices, salt, and pepper. Fry face-down on a pan until golden, flip over, and add the vegan cheese as fry or leave to melt for a bit right side up on the pan. Mix the burger sauce ingredients and season with salt. Add a generous dollop onto each fried taco, and layer them with the lettuce, tomatoes, pickled jalapeños, and some spice vegan cream cheese or other sauces of choice. Photo Gallery Hope you love this super quick and delicious recipe!! M*
Blueberry lemon scones
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 350g spelt or whole wheat flour * 3 tsp corn starch* 1 tsp baking powder* 1/2 tsp baking soda* 1/2 tsp salt* 2 tbsp coconut sugarWet ingredients* 6 tbsp cold coconut oil or vegan butter/margarine cubed* 4 tbsp macadamia butter or any other nut butter you prefer* 250ml chilled full-fat coconut cream* 1/3 cup fresh or freeze dried blueberriesLemon syrup 1 1/4 cup icing sugar 1 1/2 tbsp lemon juice Method 1. Preheat the oven to 180 degrees Celsius.2. Mix together the dry ingredients and then add in the cubed coconut oil or vegan butter, make use off two butter knives or a food-processor to combine the dough until it resembles bread crumbs.3. Add in the coconut cream, macadamia butter and combine well, kneading until it comes together (don’t over knead, because you will let the butter pockets melt and over work the dough).4. Add in the blueberries and then shape the dough in to a round shape, slice like a pizza, cut out triangle shapes 6-8. Place on to a parchment paper lined baking tray. 5. Brush each biscuit with the lemon syrup and sprinkle with extra sugar, bake for 15-18 minutes until golden.6. Serve with vegan butter/margarine and extra lemon syrup. Photo Gallery Hope you love these Moorish and delicious blubs of goodness! M*
