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*
PB and Jelly oatmeal
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats 1 cup soy milk hot water 1 scoop of your favourite vegan protein powder 1 tbsp hemp seed powder 1 heaped tbsp peanut butter 1/ 3 tsp salt 1/3 tsp ground cinnamon splash of vanilla Serve with: strawberry jam (I used chia strawberry jam) sliced berries more peanut butter syrup of choice Method Add the oats and the rest of the ingredients in to a saucepan and bring to simmer until nice and thick. Serve the oats with the toppings and enjoy! Photo Gallery Hope you love this delicious oat bowl!! M*
Créme brûlée banana chia pudding
Recipe Gallery Share the Love Créme brûlée banana chia pudding Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup chia seeds 1/2-3/4 cup water or plant milk 1/2 cup plant-based yogurt or coconut cream 1-2 ripe bananas 1/4 cup syrup of choice Cinnamon Pinch of saltDate caramel (recipe in previous reels)1/3 cup nut butter of choice Method 1. Place the chia seeds in the water to soak for at least thirty minutes and whisk well.2. Mix in some plant-based yogurt, syrup, and salt into the chia pudding.3. Heat a pan and add in the coconut oil, slice the banana in rounds, and fry the bananas for a few minutes. Flip to brown on both sides.4. Add in the syrup, and a dash of cinnamon, and let them cool before layering the jars with the thickened chia pudding, date caramel (optional and recipe in previous reels), nut butter, caramelised bananas, and more syrup! Photo Gallery Hope you love delicious chia pudding! M*
Carrot cake waffles
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup self-rising flour 1/2 cup whole wheat flour 1 cup rolled oats 1 scoop of you favourite protein powder 1 tsp baking powder pinch of salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup shredded carrots 1 very ripe banana 1 1/4 cup soy milk 1 tsp vanilla extract 1/4 cup chopped walnuts 1/4 cup diced raisins serve with walnuts fresh fruit Method Add the flours to a bowl, then add the oats, baking powder, protein powder, spices, and salt and mix well. Then mash the banana, milk, carrots and vanilla. Add the wet into the dry and mix well, fold in the walnuts and raisins. Spray your waffle maker with non-stick spray and add 2-3 tbsp for each. Fry until brown, repeat until the batter is done, now serve with fresh fruit, honey, and more walnuts. Photo Gallery Hope you love these fluffy and protein-packed waffles! M*
High protein granola yogurt bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Cashew oat yogurt 1 cup rolled oats 1 cup cashews, soaked in water until plump 4 cups water 1 tsp vanilla extract pinch of salt Protein rusk granola 1 1/2 cups buttermilk bran granola crumbs from your previous bake 1 cup rolled oats 1 cup peanut butter 1/3 cup honey 1/4 cup hemp seed powder Toppings Sliced fruit honey or syrup Method Add the oats and soaked cashews to a blender along with the water, vanilla extract, and salt. Blend until super smooth, then pour through a cheesecloth, straining until you have a smooth liquid. Pour into a saucepan and let it come to a boil on low, stirring until it starts to thicken. Once thickened, pour it into a glass container and let it chill until lukewarm, here you add 125g of your favorite vegan yogurt and stir well. Now you have to let it sit in a warm spot, cover it with blankets for about 9-12 hours, or place it in your instant pot on Sous vide for 9 hours at 38 degrees Celsius. Chill until serving time. Granola: Mix the ingredients and press into a parchment paper lined tin, let it bake for 10-15 minutes until brown, let it cool before breaking into pieces, and serve on top of the granola along with some fruit, syrup and a dash of cinnamon. Photo Gallery Hope you love this super delicious vegan yogurt bowl! M*
Caramel banana pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Batter 1 cup self-rising flour or flour of choice 1 tbsp cornstarch 1/2 tsp baking powder Pinch of salt 1 tbsp apple cider vinegar 1-2 tbsp sweetener or sugar of choice 2 tbsp neutral oil 1 cup water or plant milk Cinnamon sugarToppings 2 bananas sliced (sub with apples, pears, or peaches) 1/2 cup coconut milk 1/4 cup coconut sugar Splash of vanilla Method Mix all of the pancake ingredients until smooth, and set aside. Heat a nonstick pan and dollop 3-4 tbsp of the batter in the centre, swirl until the pan’s base is covered with batter. Let it cook for 2-3 mins on each side, repeat with the rest of the batter, and cover the pancakes with a cloth so they stay soft. Add the bananas to a pan, let them fry a bit, add a splash of coconut oil, and lastly add the sugar so they caramelise along with the coconut milk. Let it simmer for 3-4 minutes on low, until caramelised. Roll up the pancakes with cinnamon sugar, and pour the hot caramel bananas over the pancakes & enjoy! Photo Gallery Hope you love these amazing pancakes as much as we do!! M*
