Strawberry almond butter smoothie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 frozen bananas 1 1/2 cups frozen strawberries 1 1/2 cups plant-based yogurt 1 heaped scoop of vanilla protein powder 1 tbsp almond butter 1 tsp vanilla extract Method Place all smoothie ingredients into a high-speed blender and blend until smooth. Add some smooth almond butter on top of the smoothie and enjoy! Photo Gallery Hope you love this super easy and delicious smoothie!! M*
Buckwheat baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked buckwheat groats 1 tbsp nut butter 1 scoop protein powder pinch of salt splash of vanilla extract chocolate chips Method Soak the buckwheat groats overnight or for 1-2 hours. Drain slightly and then add the rest of the ingredients into a high-speed blender and blend until super smooth, pour into ramekins, top with the chocolate chips, and bake or air-fry for 10-15 minutes. Photo Gallery I hope you love this delicious GF buckwheat baked ‘oats’ M*
Pumpkin pecan bread puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups soft white bread ( 1 cup pecans Brown sugar Spiced Pumpkin sauce 1 cup soft cooked pumpkin, like butternut 1 cups milk (more if needed) 1 1/2 tbsp cornstarch 1/4 cup honey or coconut sugar 1 tsp vanilla extract1/2 tsp ground cinnamon1/4 tsp nutmeg1 /4 tsp ground ginger Method Blend the pumpkin, milk, corn starch, honey, vanilla, cinnamon, nutmeg, and ginger. Add the cubed bread into your serving ramekins and drench with the pumpkin sauce. Push in some pecans, in between the bread cubes and then add a sprinkle of sugar on top. Bake the puddings for 10-15 minutes until nice and brown on top. Photo Gallery I hope you love these super easy desserts/breakfasts!! M*
Coffee tahini tapioca pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup tapioca pearls soaked in water for 30 minutes 1 1/2 cups milk 1 shot espresso 1 tsp vanilla extract pinch of salt sugar to serve tahini to serve dash of cinnamon dash of milk Method Add the tapioca pearls and the rest of the ingredients into a saucepan and bring to a simmer until the pearls are nice and soft, here you can add some sugar to sweeten slightly or more milk if needed. Serve the tapioca pudding, with tahini, sugar, and a dash of milk. Photo Gallery I Hope you love this super easy and delicious recipe!! M*
Cinnamon raisin sourdough
Recipe Gallery Share the Love Sourdough, if you are new or old on this journey, then you will know or soon will learn that it’s a journey that you want to give up 1000x times x 1000, but then there is that one loaf, that one loaf that gives you hope for the perfect sourdough bread. I am not a full-worded blogger. I test and tell recipes as I go along, and sourdough has certainly been one recipe I have tried and re-done a few times I tell you. Now, with a few breads behind me I’ll never eat store bought bread again!! I used this recipe for the sourdough bread. Photo Gallery I Hope you love this beautiful and unforgettable flavourful bread!! M*
Croissant baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup ground rolled oats1/2 cups almond flour1 scoop vanilla protein powder1/2 tsp baking powderpinch of salt3/4 cup plant-milk (more if needed)1/4 cups golden syrupAlmond butter frangipane1/2 cup smooth almond butter1/4 cups golden syrupA little bit of water to smooth it outTopping:Slivered almondsBrown sugar for crunchy toppingYogurt or whipped coconut cream Method Add the oats, almond flour, baking powder, and salt in your serving bowl. Pour in the milk and syrup and mix well until smooth. Mix the almond butter frangipani and top the oats with a few dollops, then the slivers of almonds and a dash of sugar. Bake or air-fry for 12-15 minutes or until brown but still gooey on the inside. Photo Gallery I hope you love this delicious baked oats recipe!! M*
High protein cinnamon pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup self-rising flour or spelt or flour of choice 3/4 cup chickpea flour 1 /12 tsp baking powder 1/2 tsp cinnamon 1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice 1-2 tsp olive oil or coconut oil fresh fruit to serve syrup to serve fresh mint to serve Method Add the flour, baking powder, salt, and cinnamon to a bowl. Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake. let each side fry for 3-4 minutes until brown, fry until the batter is done. Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint. Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*
Blueberry cornflake muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups self-rising flour or white bread flour 1 cup crushed cornflakes 1 1/2 tsp baking powder 1/3 cups soft brown sugar pinch of salt 1 1/2 cups coconut or plant milk 1 tsp apple cider vinegar 1 tsp vanilla extract 1/4 cups melted coconut oil or vegan butter Toppings soft brown sugar crushed cornflakes stewed blueberry jam or fresh blueberries Method Preheat the oven to 180 degrees Celsius. Add the flour, cornflakes, baking powder, sugar, and salt in a bowl. Mix the milk, apple cider, vanilla, and coconut oil, let it curdle for a bit, mix the wet into the dry, and then scoop into paper-lined muffin cases. Freeze the rest of the muffins for future use. Add crushed cornflakes, sugar, and blueberries on top and bake the muffins for 25-30 minutes until brown. Photo Gallery I hope you love these amazing muffins! M*
Pumpkin tahini bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups white bread flour sub with self-rising flour 3/4 cup spelt or buckwheat flour 1 1/2 tsp baking powder 1/3 tsp salt 1 tsp ground cinnamon 1/2 cup light brown sugar or coconut sugar 1 1/3 cups plant-based milk 1/4 cups coconut oil 3/4 cups cooked and mashed pumpkin 1 heaped tbsp tahini 1 tsp vanilla extract Toppings brown sugar cinnamon runny tahini sesame seeds Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, salt, and cinnamon into a bowl. In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated. Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown. Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy! Freeze the slices in the freezer in individual bags for future snacking! Photo Gallery I Hope you love this super yummy loaf!! M*
All-bran buttermilk rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 600g self-rising flour 2 tsp baking powder 2 cups All bran fruit and oats crunch 300g brown sugar 1/3 tsp salt 1 cup chopped almonds 1/2 cup mixed seeds 1/2 cup dry cranberrires 1 grated apple 500g melted margarine 500g plant milk mixed with 1 tbsp vinegar to curdle to make buttermilk or just regular buttermilk orplain yogurt 1 tsp vanilla extract Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, All bran fruit and oat crunch, brown sugar, salt, chopped nuts, mixed seeds, and cranberries into a bowl. Mix well. Mix the margarine, buttermilk, and vanilla pour the wet into the dry, and mix well, fold in the grated apple and then scoop into parchment paper lined rusk tins. Smooth it out with a spatula and sprinkle on some more sugar, bake for 45-50 minutes and let it cool before slicing it to fingers. Dry out the rusks @110-125 degrees Celsius for three to four hours until dry. Store in an airtight container @ room temperature for up to 6 weeks. Photo Gallery I Hope you love these delicious rusks!! M*