Vegan cottage cheese
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup cashews soaked until super soft 350g soft silken tofu 1 tbsp lemon juice Pinch of salt 300g firm tofu crumbled Method Blend the soaked cashews, silken tofu, lemon juice and salt. Crumble in the firm tofu and mix well! Store in a glass container for two weeks in the fridge & enjoy as desired!! Photo Gallery I hope you love this high-protein vegan cheese alternative!! M*
Protein chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g silken tofu, vegan cottage cheese, or vegan creamed cheese 3/4 cups milk 1/3 cup cocoa powder 1/4 cup sweetener or syrup of choice 1/2 tsp vanilla extract pinch of salt melted chocolate to top raspberries to serve Method Add the tofu, milk, cacao powder, sweetener, vanilla, and salt to a jar and blend until super smooth. Pour the mixture into serving jars and place them in the fridge to set. Top with melted chocolate and berries to serve! Photo Gallery I hope you love this yummy high-protein dessert!! M*
Smoothie ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups frozen strawberries 1 frozen banana 1 tbsp cashew butter 1 1/4 cups plant-based milk 1 scoop vanilla protein powder chocolate to dip Method Add the smoothie ingredients into a high-speed blender and blend until smooth. Pour into the ice cream moulds and freeze until set, then, dip into the chocolate of choice and enjoy! Photo Gallery I hope you love these super yummy and easy smoothie pops! M*
Lemon pie overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 2 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups GF or regular oats 2 cups coconut milk or sub half with water and half with coconut milk 1/3 cup liquid sweetener pinch of salt 1-2 tsp lemon juice or juice of half a lemon 1 tsp lemon zest Lemon curd topping 1/2 cup lemon juice 1/3 cup liquid sweetener 1/4 cup cornstarch Serve with: fresh blueberries Method Add the oat ingredients to a bowl, let it sit, and soak overnight or for 2-3 hrs until nice and soft. Add the curd ingredients into a saucepan and mix well, add some coconut milk to smooth it out and let it simmer until glossy and thickened. Once the oats have thickened and you’re ready to serve, add into serving jars, top with 1 -2 tbsp of the curd, and top with some blueberries, and enjoy! Photo Gallery Hope you love this delicious overnight oats recipe** M*
Protein strawberry cobbler
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups fresh or thawed frozen strawberries 1/4 cup cornstarch 1-2 tbsp coconut sugar 1 cups oat flour 1/4 cup almond flour 1/4 cup coconut sugar 1 scoop Biogen Iso-whey Pinch of salt 1 tsp baking powder Milk to mixYogurt to serve Method Preheat the oven to 180 Degrees Celsius. Mix the strawberries with the cornstarch and the sugar, and place in the baking dish. For the cobbler: mix the oat flour, almond flour, sugar, protein powder, baking powder, and salt. Gradually mix in the milk until you have a smooth yet thick batter, just accordingly. Use an ice cream scoop dollops on top of the strawberries. Bake the cobbler until brown and puffed up, once baked serve with yogurt, coconut cream, or ice cream! Photo Gallery I hope you love this super protein-packed and yummy breakfast/dessert! M*
Caramel chocolate miso banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M*
Molten lava oat cakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (I blended rolled oats with some buckwheat groats) or self-rising flour 1 cups coconut sugar 1/4 cup cacao powder 2 tsp baking powder 1/4 tsp salt 1 tsp freeze-dried coffee powder (optional) 1/2 cups plant-based milk 2 tbsp olive or coconut oil 2 tsp vanilla extract 1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling Topping 1/4 cup coconut sugar 1 heaped tbsp cacao powder 3/4 cups boiling water Method Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes. In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir. In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps. Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes. Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set. Serve and enjoy! Photo Gallery I hope you love these easy and yummy desserts!! M*
Condensed milk Rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1kg cake flour 15g instant dry yeast 350g store bought or homemade vegan condensed milk 1/2 cups light brown sugar 125g melted margarine or vegan butter pinch of salt some lukewarm water to knead Method Sift the flour into a large bowl along with the salt. Melt the margarine, pour in the yeast, vegan condensed milk, and vanilla. Let the yeast start to bubble and pour the wet into the dry, knead with some milk until you have a soft dough, and leave to rise for an hour or so. Preheat the oven to 180 degrees Celsius once the dough has risen. Grab a large handful of the dough, roll it into a smooth ball, and stack it neatly into a greased bread tin or rusk tin, cover it with a cloth, and let it rise again. Brush with milk and sprinkle with sugar, bake the rusks for 30-40 minutes until brown. Let the rusks cool before removing them from the tins, tear, and slice, and then dry the rusks at @100 degrees Celsius for 2-3 hours. Store in an airtight container for up to one month. Photo Gallery I hope you love these fluffy and comforting rusks! M*
Baklava overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats 1 1/4 cups milk (more if needed) 1 scoop vanilla protein powder 1-2 tbsp rose water 1 tsp vanilla extract 1 tbsp cashew butter or pistachio butter 1/3 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp orange zest pinch of salt syrup to sweeten Toppings chopped pistachios or walnuts or pecans sliced orange more nut butter to serve syrup to sweeten to your liking Method In a bowl, mix the overnight oats and place in the fridge overnight. the next day serve with desired toppings and enjoy!1 Photo Gallery I hope you love this overnight oats recipe as much as I do!! M*
Bannofee Biscoff sticky toffee oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1 cup buckwheat groats 1/3 cup cacao powder 2 cups milk or water (more if needed) 1 tsp vanilla extract pinch of salt 1/3 date syrup to sweeten Biscoff cookie butter to serve 1 medium banana sliced and fried in some syrup or just coconut oil until nice and caramelized granola to serve Date syrup 4 cups brown dates soaked in water until soft Method First make the date Syrup. Add the soaked dates to a saucepan and bring to a simmer, then let the dates cool. Once the dates are cool, drain and add into a high-speed blender, along with 1-1 1/4 cups water, and blend until smooth, then, pour the date “batter” through a cheesecloth (this will take some armwork) until you have pressed out all of the date syrup. Store the syrup in glass jars in the fridge for up to one month. Use the date disregard for snack balls, bars, or rawnola. For the oats, add all of the ingredients into a saucepan, let it simmer for 15-20 minutes until nice and soft, then serve the oats with date caramel, fried bananas, granola, and a scoop of Biscoff cookie butter. Photo Gallery I hope you love this delicious bowl of oats! M*
