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*
Fig chocolate overnight oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups rolled oats (GF if you like) 1 1/4 cup plant milk (I used soy and chocolate oat milk) 1 heaped tbsp cacao powder 1-2 tbsp honey or syrup to sweeten 1 tsp vanilla extract pinch of salt fresh fruit to serve (figs and raspberries) cashew pistachio butter to serve or any other you like chocolate nut butter to serve hemp seeds more syrup to serve Creamy chia pudding 1/3 cup chia seeds 1 cup coconut milk or plant milk of choice 1-2 tbsp syrup to sweeten Method Add the oats and the rest of the ingredients of the oats to a bowl (except the fruit). Mix well and add a dash more sweetness if you like. Let it sit in the fridge for one hour to overnight. Mix the chia seed pudding, and let it thicken, whisking again now and again so they don’t clump together. This you can do the night before too and let it set in the fridge overnight. When you are ready to eat, add the fruit, nut butter, fruit, hemp seeds, and more syrup to sweeten. Photo Gallery Hope you love this overnight oat recipe!! Its a big favourite of mine;) M*
Milk tart pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Spelt flour 9sub with self-rising, whole wheat or buckwheat for GF) 1/2 cup self-rising or ground oat flour 1/4 cup brown sugar 1 tsp baking powder 1/4 ts baking soda pinch of salt 1 tsp cinnamon 1 1/4 (more if needed) cups of plant-based milk 1 tsp apple cider vinegar 1-2 tbsp coconut oil Milk tart filling 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/3-1/2 cups syrup or brown sugar 1/2 cup cornstarch 1 tsp vanilla extract pinch of salt cinnamon sugar Method For the pancakes: add the flour, sugar, baking powder, salt, and cinnamon to a bowl. Mix the milk, apple cider vinegar, and the coconut oil and let it curdle, add the wet into the dry and mix well until you have a smooth pancake batter. Add 2-3 tbsp of the batter and let the pancakes fry until brown on each side. For the milk tart filling: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Serve the pancakes stacked with the milk tart filling, cinnamon sugar, and more syrup on top. Photo Gallery Hope you love these fluffy and wholesome pancakes with a SA twist! M*
