Raw coffee cinnamon buns
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 (blend your own if you like) 1/2 cup buckwheat groats, blended into a flour 1 tsp ground cinnamon pinch of salt 1 espresso shot Date caramel 2 cups brown dates, soaked until soft 1/3 cups nut butter some milk to smooth it out pinch of salt Method Blend the date caramel ingredients until smooth, and store them in a glass jar in the fridge. Add the dry cinnamon bun ingredients into a bowl and add the espresso shot and date caramel as needed, kneed until you have a smooth dough. Roll the dough onto a floured surface into a long rectangular shape. Smear on date caramel, roll the cinnamon bun up, slice into rounds, and enjoy! These freeze well, they are a great individual size for brekkie with some fruit and yogurt! Photo Gallery I hope you love these cinnamon buns as much as I do! Have a lovely week! 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*
Coffee cookies
Recipe Gallery Share the Love Coffee cookies Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/4 cups cake flour (more if needed) sub with wholewheat or rye flour 1/4 tsp baking sodapinch of salt 125g margarine softened or vegan butter 1 cup brown sugar 10 ml freeze-dried coffee powder dissolved in 50 ml boiling water 1/2 cup golden syrup 1/2 teaspoon vanilla essenceIcing 2 cups icing sugar 80g margarine at room temperature or vegan butter 1 teaspoon freeze-dried coffee powder for icing Method Preheat the oven to 180 degrees Celsius. Sift the flour, baking soda, and salt together. Rub in the softened margarine and mix until crumbly texture. In another mixing bowl whip the sugar, coffee, syrup, and vanilla essence together. Fold this into the flour mixture and combine until you have a manageable dough. Roll or scoop into a piping bag with a round nozzle, depending on how soft your dough is, add more flour needed. Press with cookie press into a prepared baking tray, and bake for 8 to 10 minutes until brown. Let them chill. For the icing, cream the icing sugar with the margarine and dissolved coffee mixture, and mix until fluffy. Ice the cookies and store in an airtight container. Photo Gallery Hope you love these yummy SA cookies!! M*
Hazelnut coffee cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups self-rising flour or cake flour 1 ½ cups light brown sugar 1 ½ tsp bicarbonate de Soda 2 tsp baking powder 1 tsp Cinnamon ¾ tsp Salt 3 Tbsp frozen Instant Coffee Powder 1 ½ cups non-dairy milk 3 tsp Vanilla Extract ¾ cup Canola Oil or melted coconut oil 1 ½ Tbsp Apple Cider Vinegar Frosting: 3-4 cups icing sugar ½ cup Vegan Butter or margarine 1 shot espresso, chilled (1/4 cup) 1 Tbsp Instant Coffee Powder 1 tsp Vanilla Extract Toppings Crushed coconut biscuits 2 cups roasted hazelnuts, chopped Method Preheat the oven to 180°C. Spray two cake pans with non-stick spray and line the bottoms with circles of parchment paper. Sift the flour, sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl. Mix. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes. Divide the batter evenly between the two prepared cake pans and smooth down. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting. Frosting: Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl cream until smooth. Frost the cakes with buttercream, and decorate with crushed biscuits and toasted hazelnuts. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 or so before serving. Photo Gallery Hope you love this delicious and absolutely yummy cake!! M*
Coffee fig muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 425g rye flour or whole wheat flour * 125ml coconut sugar or brown sugar * 1 tsp baking powder * 1 tsp baking soda * 1/4 cup chopped dried figs (more if you like) * 1 espresso shot * 125ml coconut oil * 375ml water * 1 tsp vanilla essence * 1 tbs apple cider vinegar * 1/4 tsp salt * 1/3 cup walnuts * fresh figs Method 1. Preheat the oven to 175 degrees Celsius. 2. Mix together the flours, sugar, baking powder, baking soda, salt, chopped figs, and chopped walnuts (leave a few nuts over for decoration). 3. Mix together the water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot. 4. Gradually add the wet into the dry and then pour the batter into pre-cut parchment paper squares or into paper muffin cases 3/4 of the way. 5. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown. 6. Let them cool before serving with some butter or almond butter and fresh figs. 7. Store in an airtight container for three days. These muffins freeze really well too. Notes: * The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great. * Other nuts like pecans or hazelnuts will be great instead of walnuts. Photo Gallery Hope you love these ever so delicious muffin recipe!! M*
