Raspberry protein brownies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 tbsp flaxseed meal or chia meal• 11/2 cup self rising flour mix (sub with oat flour)• 1/4 cup Biogen protein powder• 1⁄4 tsp baking soda• 100 g 70% cocoa dark chocolate• 1/3 cup cacao powder• 1 tsp instant coffee (optional)• 1⁄2 tsp salt• 1/3 cup + 1 tbsp boiling water• 1 heaped cup sugar• 1⁄4 cup + 2 tbsp melted coconut oil• 100 g fresh raspberries Method Prepare chia or flax eggs by mixing ground up seeds with 3 tbsp of water in a small bowl. Setaside to activate. Pre-heat the oven to 180° C Line a 20 cm x 20 cm baking tin with baking parchment. Make the baking parchment stick outof the tin so that you’re able to remove the brownies from the tin a little easier. Weigh your flour, protein powder, add baking soda and whisk the two together with a spatula. Set aside. Boil a kettle of water. While the water is boiling, chop your chocolate very finely. Putit into a big mixing bowl, with cocao powder, instant coffee (if using) and salt. Stir well.Pour 100 ml / 1/3 cup + 1 tbsp boiling water into the chocolate, cacao powder andsalt mixture. Stir with a spoon so that chocolate melts in the hot liquid. Don’t add any morewater. Add in the sugar, flax egg (by this time it should have turned all sticky) and the coconutoil. Using a hand mixer, blend the mixture until it’s smooth. It’s time to add the flour and bakingsoda mixture. Add a little at a time and stir it into the chocolate mixture with a spoon. Do notbe tempted to use an electric mixer as it will overwork the batter. Stir just enough until thereare no flour pockets anymore, but no more than that. The batter will be super thick so youmay need to use your hands towards the end. Transfer the batter into the prepared baking tin. Smooth it with a spatula and decorate withfresh raspberries and more chocolate. Bake on the middle shelf for about 22-24 minutes (depending on how gooey you like yourbrownies and on your oven). If you like to keep them gooey, stick them in the fridge once cooland they will become deliciously fudgy after a few hours. Photo Gallery Hope you love these ever so gooey and secretly healthy brownies! M* Related Posts
Double chocolate banana bread muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients * 4 over ripe bananas * 1/4 cup olive oil * 1 cup coconut cream * 1 tbsp apple cider vinegar * 1 tbsp vegan chocolate spread * 1 tsp vanilla extract * 1/4 cup coconut sugar, agave or any other liquid sweetener of choice * 1/2-3/4 cup self-raising flour * 1 cup whole wheat flour * 1 1/2 tsp baking soda * 1 1/2 tsp baking powder * 1/3 tsp salt * 1 tsp cinnamon * 1/2 cup dairy free chocolate * 1/2 vegan chocolate spread *roasted chopped hazelnuts Method 1. Preheat the oven to 180 degrees Celsius. 2. Mash the bananas, add in the olive oil, coconut cream or coconut milk, apple cider, vegan chocolate spread, coconut sugar or agave and the vanilla extract. 3. Sift the flours, baking soda, baking powder, cinnamon, and salt together, add this into the wet ingredients and then add in the vanilla. 4. Scoop the banana bread batter 3/4 of the way in to paper lined muffin cups, add a tea spoonful of the vegan chocolate spread on top, and then the chocolate square. 5. Place the muffins in the oven and leave to bake for 25-30 minutes until beautifully risen, remove to cool from then oven before serving. 6. Store in an aright container for up to two days, these muffins freeze really well too. Photo Gallery Hope you love these moorish chocolate muffins! M* Related Posts
Cookie dough ice cream bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup all purpose flour* spooned and levelled 1/4 cup almond flour 1/2 cup vegan margarine 3/4 cup packed light brown sugar or coconut sugar 1 tsp vanilla extract 1 tbsp cashew ButtaNutt nut butter 1/2 tsp salt 1/2 cup mini chocolate chips Filling 1 1/2 cup soaked cashews (soak overnight in water-drain before blending) 1/3 cup cashew ButtaNutt nut butter 1/3 cup plant-based milk (oat milk) 1 tbsp vanilla extract 1/4 cup liquid sweetener of choice Pinch of salt 1/3 cup non-dairy chocolate chips Method 1. In a bowl cream together the vegan margarine and the sugar until light and fluffy, stir in the cashew butter and vanilla extract. 2. Fold in the sifted all purpose flour, almond flour, salt and the chocolate chips and mix until smooth. 3. Prepare a square baking tin lined with parchment paper, press half of the cookie batter in to the tin, smoothing out with the back or the spoon. 4. Blend the filling ingredients until smooth and then pour on to the first layer of the cookie dough base, add a few choc chips and leftover cookie dough on to the filling and freeze again for an hour or so until set. 5. Once set add the final layer of the cookie dough, smooth out, add choc chips on top and freeze again. 6. Once frozen remove from the tin, slice in to squares and enjoy. Photo Gallery Hope you love this recipe, its a sure favourite way to enjoy cookie dough* M* Related Posts
Peanut butter swirl brownies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 150g spelt flour (see various other suggestions in notes) 50 all-purpose flour 1 tbsp potato starch 1/3 cup cacao powder 1 1/2 tbsp baking powder 100g non-dairy dark chocolate melted 1/4 cup coconut oil 1/2 cup coconut sugar 1/2 tsp salt 1/2 cup chocolate chips Peanut butter swirl 1/2 cup crunchy or smooth peanut butter 1/4 cup agave or maple syrup 1/4 cup coconut oil Method 1. Preheat oven to 175 Degrees Celsius. 2. Mix together the flours, potato starch, cacao powder, baking powder, and salt.In another bowl melt the chocolate and add in the coconut oil, and mix well until there are no lumps, whisk in the coconut sugar.3. Pour the chocolate into the flour mixture and mix well until there are no lumps. 4. For the peanut butter layer, melt the coconut oil and add this to the peanut butter and the maple syrup and mix well.Scoop the brownie batter in to a baking paper lined square tin off choice and smooth out. 5. Pour the peanut butter layer on to the brownie layer and swirl, sprinkle on some chocolate chips and place in the oven to bake for 15-18 minutes. 6. Let the brownies cool completely before slicing and serving with a scoop of ice cream. Photo Gallery Hope you love these delectable brownies! M* Related Posts
Quick Chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup cooked sweet potato 1/4 cup chia seeds (soaked in water to gel) 1/4 cup cacao powder 1/3 cup soaker dates or 1/4 cup liquid sweetener 200ml full fat coconut milk 1/2 tsp freeze dried coffee powder (optional) pinch of salt Method 1. place all of the ingredients in a high-speed blender and blend until smooth, add more liquid if needed and scrape down the sides. 2. Serve with fresh fruit. Photo Gallery Chocolate mousse is just the absolute best, especially when it’s healthier! M* Related Posts
Chocolate caramel pancakes
Chocolate caramel pancakes is the only way to do the weekend right! Finally the brunch spots has started to open up again and even though you get to make the perfect pancakes at home with this recipe, i can’ wait to get out! Pancakes has been part of our confinement routine and i’d like to keep this routine going, because life without pancakes certainly seems pretty dull!
Almond praline chocolate eggs
Almond praline chocolate eggs are just what I’d like for breakfast every day, just kidding. These though take a bit of effort to make but they are soooo worth it. They are 100% vegan tempered chocolate eggs, made with the best fait maison ingredients you can think off.
Chocolate marble banana bread
Chocolate marble banana bread is just another love declaration to my all time favorite baked bread ever. I have made so many variations and every time that one is my favorite, but I have to say banana and chocolate go so well together. And most people would say chocolate goes well with most deserty things, but banana is the perfect dance partner! This bread is especially yum because within every bite you get a melty bit of chocolate, who can say no to that?
Ginger chocolate oat cookies
Ginger chocolate oat cookies, I have been trying to find a name for the subtle spiced cookies. They are a mix between chocolate chip and festive ginger cookies, a phoenix you might call them. They are delightfully light, chewy and sweet. Christmas cookies are stressing me out for real, making beautiful cookies takes a lot of patience and loads of percision that is for sure! I have made two batches and the cookies came out all right, but the frosting is nothing to write home about! That’s where the true artist comes out…
Chocolate speculoos banana bread
Chocolate speculoos banana bread might be my new addiction, like all my other banana obsessions, this one is right at the top of the list. All things baking are running through my head, and with only so much space to eat everything, banana bread is one of my preferred baked goodies. What makes this loaf so special is the fact that it’s loaded with festive vibes all the way. With Christmas only a couple weeks away, I can’t help but feel weird about the whole thing. Maybe when kids are involved, you realize finally that time does indeed fly and soon our little munchkin will be two years old. It feels just like yesterday that he was born.