Chocolate ganache overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled or quick oats 1/2 cup buckwheat groats pinch of salt some milk to mix 1-2 scoops of protein powder sweetener if you like Ganache 1/2 avocado 1-2 brown dates or honey or date syrup some milk to blend 1-2 tbsp caco powder pinch of salt splash of vanilla extract Method Mix the oats and the buckwheat groats and blend half of the mixture into flour, or use it as is. This makes the texture more creamy. Mix the overnight oats ingredients well. Leave to sit overnight or for at least an hour. Blend the ganache topping until super smooth. Add the overnight oats into a jar and top with the ganache and enjoy! Photo Gallery I hope you love this ever-so-creamy recipe as much as I do!! M* Related Posts
Sweet Gem squash breakfast boats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium gem squash, sliced, seeds removed, and boiled in salt water until soft 1/4 cups vegan butter or olive oil or melted coconut oil 1/4 cup honey or date syrup 1/3 cup chia seeds 200ml coconut milk 100ml yogurt of choice 1 scoop protein powder 1 tsp vanilla extract dash of cinnamon 1/3 cups tahini to serve granola to serve sliced banana to serve Method Cook the Gem squash until soft, melt the butter and honey, and smear the Gem squash in a baking dish, sprinkle on cinnamon, and bake for 10-20 minutes, brushing halfway through with more of the melted honey butter. Mix the chia seed protein pudding and let it thicken for 30-40 minutes. Once the gem squash is baked, serve the sweet caramelized squash with the protein chia pudding, top with sliced bananas, runny tahini, granola, and more honey and cinnamon. Photo Gallery I hope you love this delish caramelized squash recipe! M* Related Posts
Hertzoggie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 750g self-raising flour 300g coconut flour 2 tsp baking powder 1 cup shredded coconut 1/2 cup apricot jam 1 1/2 cups light brown sugar 500g margarine 500ml milk (more if needed) 1 tsp vanilla extract Pinch of salt Apricot jam to top Shredded coconut to top More sugar to sprinkle Method Preheat oven to 180 degrees Celsius. Melt the margarine, add in the milk, sugar, vanilla extract, and set aside. In a separate large bowl, sift in the self-rising flour, coconut flour, shredded coconut, baking powder, and salt. Pour in the wet ingredients into the dry, and fold through the jam until there are no lumps. Spray to baking pan with non-stick baking spray and scoop in the rusk batter. Flatten and add dollops of jam, shredded coconut, and sugar! Bake for 50-70 minutes until brown Remove the rusks from the hot oven to cool in the tins before tipping out and slicing into fingers. Place on baking trays, about 1 cm apart. Dry out on fan setting 100-110 degrees Celsius for 4+ hours, depending on your oven. Store in a cool, dry place for up to one month! Photo Gallery I hope you love these yummy rusks!! M* Related Posts
Coffee rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 800ml milk of choice 1-2 tbsp freeze-dried coffee 1 1/2 cups brown sugar or honey 1/4 cup molasses or golden syrup 500g Nutty wheat flour 200g self-rising flour 1 1/2 cups granola or muesli of choice (fruit and nut free) 1 1/2 cups bran or Weet-Bix 1 cup shredded coconut 1 cup mixed seeds (optional) 2 tsp baking powder 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius, smear two rusk trays with margarine or spray with non-stick spray. Melt the margarine, then add the milk, coffee powder, sugar, and vanilla. Then add in the flours, bran, muesli, seeds, shredded coconut, baking powder, and salt. When the batter is nice and smooth, scoop the batter into the trays, equally spread out, sprinkle sugar on top, and bake for 50-60 minutes until brown on top and cooked through. Remove the rusks from the oven, let them cool completely before removing from the pans. Remove the rusk from the pans, slice into fingers, and place on a baking tray to dry out on fan mode at 110-120 degrees Celsius until dried through. Flip the rusks over halfway so they dry well. Store in an airtight container at room temperature for up to one month. Photo Gallery I hope you love these delicious rusks!! M* Related Posts
High protein sugar free rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 500ml plant-based milk (more if needed) 1 cup honey or date syrup 1 cup brown date puree 2-3 scoops of your fave neutral protein powder of choice (I like a vanilla or peanut butter flavoured protein powder in this one) 1 tsp vanilla extract 1 tsp ground cinnamon 2 cups shredded bran 650g Nutty wheat or semi-whole wheat flour (sub half with self-raising flour or oat flour, or spelt flour) 2 1/2 tsp baking powder 1 cup mixed seeds 1/2 cup roasted chopped pecans or cashews 1 cup raisins or cranberries (optional) 1 1/2 cups of your favourite low sugar granola pinch of salt 1 cup shredded coconut 1 cup coconut flakes Method Preheat the oven to 180 degrees Celsius. Melt the margarine or butter, then add the milk, honey, date puree, vanilla, and ground cinnamon. Add in the protein powder, bran, flour, baking powder, seeds, nuts, fruit, granola, salt, and coconut, and mix well until you have a nice and soft batter, not too wet nor too dry. Here you can use your judgement and add more flour or milk as needed. Spray the rusk tins with non-stick baking spray or smear with more margarine, scoop in the batter, level the batter, and then sprinkle on some more seeds or nuts. Bake for 50-60 minutes until golden brown, remove from the oven once baked, and then let it cool before tipping out of the tins and slicing into fingers. Place the rusks on baking trays and then heat your oven to 100-110 degrees Celsius. Place the rusks in the oven to dry out for 5-7 hours, depending on how long it takes until fully dry. Rotate the top and bottom pans halfway for the rusks to dry evenly. Store in a sealed container at room temperature for up to 2 months. Photo Gallery I hope you love these seriously good and filling rusks!! M* Related Posts
Pumpkin cookie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine 800ml plant-based milk 1 1/2 cups mashed smooth pumpkin (like butternut or non-stringy pumpkin) 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 1 tbsp cinnamon 1kg self-raising flour 1 cup coconut flour 1 cup soy milk powder or milk powder or choice 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Mix in the mashed pumpkin. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Add the rusk batter into the rusk baking trays. Mix the 1/4- 1/2 cups of sugar with the cinnamon. Sprinkle the cinnamon sugar over the top of the pumpkin rusks. Bake the rusks for 50-60 minutes until golden on top Once golden, remove the rusks from the oven and let them cool completely before removing from the tins. Slicing the rusks into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these super yummy nostalgic rusks* M* Related Posts
Milk tart rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine 1 L plant-based milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 2 tbsp cinnamon 1kg self-rising flour 1 1/2 cups coconut flour 1 cup soy milk powder 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Mix the 1/2 cups of sugar with the cinnamon. Add 3/4 of the rusk batter into the tins. Sprinkle over the cinnamon sugar, and then add the last bit, sprinkling the tops with the rest of the cinnamon sugar. Bake the rusks for 50-60 minutes until golden on top Once golden, remove from the oven and let it cool completely before removing from the tins, slicing into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these delish rusks!! M* Related Posts
Pumpkin pie chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cup TF chia seeds 1/2 cup coconut water or milk 1/2 cup plain yogurt or full-fat coconut milk 1-2 tbsp honey 1 scoop vanilla protein powder 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamonPumpkin Pie Filling 1 cup steamed or cooked pumpkin ( butternut or sweet potato) 1/2 cup plain yogurt or coconut milk 1-2 tbsp honey or brown datesOr date syrup 1 tbsp nut butter Method Mix the chia seeds with the water and yogurt, protein powder, sweetener, and spices, and let it curdle to get nice and thick. Mash or blend the pumpkin pie filling until nice and smooth. Layer the chia seed pudding with the pumpkin pie filling and serve with extra sweetener andtoasted nuts. Photo Gallery I hope you love this creamy and super filling chia pudding recipe!! M* Related Posts
Berry custard oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup quick oats 1 cup rolled oats 1-2 cups water 1 cup milk of choice 1-2 scoops protein powder pinch of salt 1 tsp vanilla extract 1/4 cups cornstarch water to make the slurry Toppings 2 cups blueberries 1-2 tbsp honey 1 tbsp lemon juice 1-2 tbsp cornstarch tahini to top Shredded almonds to top Method Add the oats, water, milk, protein powder, and salt into a saucepan. Let it simmer for 5-10 minutes, or until the oats are tender and soft. Mix the cornstarch with the water, then add the slurry to the oats and let them simmer for a bit longer until they become nice and custardy. Add the blueberries and the rest of the ingredients for the blueberry compote into a saucepan, and add some water until the berries are nice, soft, and jammy. Once the oats are cooked, add 2-3 tbsp of the berry compote onto the oats, then top with tahini, shredded almonds, and a drizzle of honey. Serve and enjoy! Photo Gallery Hope you love this delicious bowl of oats!! M* Related Posts
Sweet potato sourdough pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 3/4 cups steamed sweet potato 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/3 cups milk 1/4 cup sourdough discard 1 heaped date caramel or syrup 1:1 ratio of choice plus almond butter mixed 1 cup buckwheat or spelt flour or oat flour Scoop of protein powder if you like(just add more milk) Pinch of saltOil to fryBananas to serveDate syrup or syrup of choice to serve Date caramel:1 1/2 cups soaked brown dates blended with some almond butter and a dash of milk and a pinch of salt to make the caramel. Method 1. Blend the sweet potato and milk, add in the spices and sourdough discard, and blend again until smooth.2. Scoop into a bowl, add in the date caramel and salt, mix well, then fold in the flour until mixed well until smooth.3. Fry 2-3 tbsp for each pancake until brown, then layer the pancakes with the date caramel, sliced banana and top with date caramel when serving! Photo Gallery I hope you love these super delicate and delish pancakes! M* Related Posts