Brûlée sago pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/4 cups sago pearls (soak in water for 20 minutes to soften slightly) Pinch of salt 400ml coconut milk or milk of choice 1 tsp vanilla extract 1/3 cup golden syrup or honey to sweeten Mom’s Apricot jam (if you have it) 1/3 cup plus 1 tbsp corn starch, mix with a bit of water Fine Sugar to brûlé Method Bring the sago to a boil (with the water you soaked it in, it should be 1/2 cm above the pearls), add salt and the milk. Let it simmer, watching so it doesn’t burn. Once thick and glossy with no white pearls, whisk in the vanilla, syrup, and 1/3 cup apricot jam, cornstarch slurry. Let it sit for 2-3 minutes, pour into a parchment paper-lined mini banana bread tin, and scoop in the sago. Let it cool and chill until fully set. Serve on a serving platter with apricot jam, brulee if you can with some sugar, and serve with a sprinkle of cinnamon and a dollop of cold whipped cream! Photo Gallery I hope you love this nostalgic recipe! It’s gooey, jammy, and so so tasty!! M* Related Posts
Banana bread rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 750g self-raising flour 300g coconut flour 2 cups brown sugar 1 1/2 tsp baking powder 1/3 tsp salt 500g margarine, melted 700ml milk 3 medium bananas, blended until smooth 1 1/2 tsp vanilla essence shredded almond flakes to top Method Preheat oven to 180 degrees Celsius. In a large bowl, sift the self-rising flour, then add in the coconut flour, salt, baking powder, and cinnamon. Mix the melted margarine, milk, vanilla essence, and mashed bananas. Pour the wet into the dry, then mix well until there are no lumps. Spray two bread baking trays with non-stick and then scoop into the trays, flatten out evenly, sprinkle on the almonds, and sprinkle with sugar. Bake for 45-60 minutes until nice and brown and baked through, remove from the oven to cool in the pans. Slice into fingers once cooled, then place on a baking tray to dry out in the oven on fan settings @100-125 degrees Celsius until fully dry. Place in an airtight container for up to two to four weeks. Photo Gallery I hope you love these super delish rusks!! M* Related Posts
Lentil Bobotie jaffels
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup dry soy protein meat (sub with mashed chickpeas or shredded tofu) 1 cup brown lentils 1 medium red onion 1-2 tbsp olive oil 1 tsp turmeric 1 tsp curry powder 1/2 tsp mustard seeds 1/2 tsp garlic powder salt and pepper 1/3 cups chutney dash of water if needed salt and pepper to taste tomato jam to serve 4-6 slices of bread of choice jaffle maker Method First off, cook the lentils and hydrate the soy protein by adding some water until they puff up. Drain the protein’s water and then set it aside. Add the oil to a pan and then add in the onion, spices, and let it simmer, saute until fragrant. Once fragrant, add in the proteins and the chutney, cook for 5-8 minutes on low-medium heat. Now, lay out the bread, smear the inside with vegan butter, then smear on the tomato chilli jam or chutney/jam of choice and layer on the bobotie filling. Add the second layer of the bread. Once the braai or you’re ready to toast the jaffels, add the jaffle to the jaffle maker, slice off the excess bread, and toast the jaffle until nice and brown, and enjoy! Photo Gallery I hope you love these super delish and protein-packed Jaffels! M* Related Posts
Sweet Gem squash breakfast boats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium gem squash, sliced, seeds removed, and boiled in salt water until soft 1/4 cups vegan butter or olive oil or melted coconut oil 1/4 cup honey or date syrup 1/3 cup chia seeds 200ml coconut milk 100ml yogurt of choice 1 scoop protein powder 1 tsp vanilla extract dash of cinnamon 1/3 cups tahini to serve granola to serve sliced banana to serve Method Cook the Gem squash until soft, melt the butter and honey, and smear the Gem squash in a baking dish, sprinkle on cinnamon, and bake for 10-20 minutes, brushing halfway through with more of the melted honey butter. Mix the chia seed protein pudding and let it thicken for 30-40 minutes. Once the gem squash is baked, serve the sweet caramelized squash with the protein chia pudding, top with sliced bananas, runny tahini, granola, and more honey and cinnamon. Photo Gallery I hope you love this delish caramelized squash recipe! M* Related Posts
Hertzoggie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 750g self-raising flour 300g coconut flour 2 tsp baking powder 1 cup shredded coconut 1/2 cup apricot jam 1 1/2 cups light brown sugar 500g margarine 500ml milk (more if needed) 1 tsp vanilla extract Pinch of salt Apricot jam to top Shredded coconut to top More sugar to sprinkle Method Preheat oven to 180 degrees Celsius. Melt the margarine, add in the milk, sugar, vanilla extract, and set aside. In a separate large bowl, sift in the self-rising flour, coconut flour, shredded coconut, baking powder, and salt. Pour in the wet ingredients into the dry, and fold through the jam until there are no lumps. Spray to baking pan with non-stick baking spray and scoop in the rusk batter. Flatten and add dollops of jam, shredded coconut, and sugar! Bake for 50-70 minutes until brown Remove the rusks from the hot oven to cool in the tins before tipping out and slicing into fingers. Place on baking trays, about 1 cm apart. Dry out on fan setting 100-110 degrees Celsius for 4+ hours, depending on your oven. Store in a cool, dry place for up to one month! Photo Gallery I hope you love these yummy rusks!! M* Related Posts
Coffee rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 800ml milk of choice 1-2 tbsp freeze-dried coffee 1 1/2 cups brown sugar or honey 1/4 cup molasses or golden syrup 500g Nutty wheat flour 200g self-rising flour 1 1/2 cups granola or muesli of choice (fruit and nut free) 1 1/2 cups bran or Weet-Bix 1 cup shredded coconut 1 cup mixed seeds (optional) 2 tsp baking powder 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius, smear two rusk trays with margarine or spray with non-stick spray. Melt the margarine, then add the milk, coffee powder, sugar, and vanilla. Then add in the flours, bran, muesli, seeds, shredded coconut, baking powder, and salt. When the batter is nice and smooth, scoop the batter into the trays, equally spread out, sprinkle sugar on top, and bake for 50-60 minutes until brown on top and cooked through. Remove the rusks from the oven, let them cool completely before removing from the pans. Remove the rusk from the pans, slice into fingers, and place on a baking tray to dry out on fan mode at 110-120 degrees Celsius until dried through. Flip the rusks over halfway so they dry well. Store in an airtight container at room temperature for up to one month. Photo Gallery I hope you love these delicious rusks!! M* Related Posts
High protein sugar free rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 500ml plant-based milk (more if needed) 1 cup honey or date syrup 1 cup brown date puree 2-3 scoops of your fave neutral protein powder of choice (I like a vanilla or peanut butter flavoured protein powder in this one) 1 tsp vanilla extract 1 tsp ground cinnamon 2 cups shredded bran 650g Nutty wheat or semi-whole wheat flour (sub half with self-raising flour or oat flour, or spelt flour) 2 1/2 tsp baking powder 1 cup mixed seeds 1/2 cup roasted chopped pecans or cashews 1 cup raisins or cranberries (optional) 1 1/2 cups of your favourite low sugar granola pinch of salt 1 cup shredded coconut 1 cup coconut flakes Method Preheat the oven to 180 degrees Celsius. Melt the margarine or butter, then add the milk, honey, date puree, vanilla, and ground cinnamon. Add in the protein powder, bran, flour, baking powder, seeds, nuts, fruit, granola, salt, and coconut, and mix well until you have a nice and soft batter, not too wet nor too dry. Here you can use your judgement and add more flour or milk as needed. Spray the rusk tins with non-stick baking spray or smear with more margarine, scoop in the batter, level the batter, and then sprinkle on some more seeds or nuts. Bake for 50-60 minutes until golden brown, remove from the oven once baked, and then let it cool before tipping out of the tins and slicing into fingers. Place the rusks on baking trays and then heat your oven to 100-110 degrees Celsius. Place the rusks in the oven to dry out for 5-7 hours, depending on how long it takes until fully dry. Rotate the top and bottom pans halfway for the rusks to dry evenly. Store in a sealed container at room temperature for up to 2 months. Photo Gallery I hope you love these seriously good and filling rusks!! M* Related Posts
Caramelized onion chili oil potato bowl
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 large regular potato (approx 1 1/2 cups) 1 large sweet potato (purple variety if you can get-1 1/2 cups as well) 1/4 cup Banhoek chilli oil or regular olive oil 1 tsp Worcestershire salt or just regular pink salt will suffice 1/4 cup nutritional yeast 1 tsp garlic powder 1/2 cup canned butter beans or chickpeas 1/2 cup stale sourdough bread cubes Caramelised onions 2 cups red onions diced finely 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup honey Serve with: Chili oil crunch to serve chopped spring onion runny tahini lemon juice Method Preheat the oven to 180 degrees Celsius, steam the potatoes lightly before slicing into cubes, add to a baking tray, dress with the chilli oil, salt, nutritional yeast, and garlic powder, and roast for 20 minutes. Once slightly golden, add in the beans and the bread cubes and roast for another 8-10 minutes. Meanwhile, add the caramelised onion ingredients to a saucepan and bring to a simmer on medium heat until the liquid starts to evaporate and the onions start to caramelise. Remove from the heat and set aside before serving time. Once the potatoes are done, add them to a bowl, top with the onions, chilli oil crunch, spring onions, tahini, and a dash of lemon juice. Serve and enjoy! Photo Gallery I hope you love this delicious, crunchy, and flavourful potato bowl!! M* Related Posts
Coconut Butternut soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups butternut 1 medium red onion, diced 1 cup dry coral lentils 4 cups vegetable broth or veggie stock 300ml can of coconut milk 1 tsp white miso paste or soy sauce 1 tsp ground cumin 1 tsp ground coriander 1-2 garlic cloves Salt and pepper to taste Toppings 1/3 cup pumpkin seeds 1/3 cup coconut flakes 1/4 cup coconut oil Coconut cream to serve Method Preheat the oven to 180 degrees Celsius. Add the diced butternut and sliced red onion to a pan, drizzle with olive oil, and season with the spices, salt, and pepper. Roast for 20-25 minutes, or until golden. Once the butternut is cooked, add the vegetables to a deep cast-iron pot, along with the lentils, vegetable stock, and coconut milk. Let it simmer for 20 minutes on medium and then let the soup cool before blending until super smooth. Heat the coconut oil, add in the pumpkin seeds and coconut flakes, and fry until brown. Pour the soup into bowls, top with the pumpkin seeds and toasted coconut flakes, and add a sprinkle of pepper and a drizzle of coconut cream, and enjoy! Photo Gallery I hope you love this easy and comforting soup! M* Related Posts
Rooibos carrot soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups carrots, washed and diced Olive oil to roast 1 tsp ground cumin 1-2 tsp garlic flakes or garlic paste Salt and pepper to taste 1 cup canned or dry chickpeas 3 cups strongly brewed rooibos tea 1 chicken or vegetable stock cube 1-2 cups water if needed 1/3 cup grated Parmesan Salt and pepper to taste Toppings 1/3 cup toasted seeds or toasted sorghum grains Toasted carrot slivers to serve Drizzle of olive oil to serve Parmesan savings to serve Fresh herbs Method Preheat the oven to 180 degrees Celsius. Add the diced carrot to a baking tray, drizzle with the olive oil, sprinkle on the spices, and mix in the garlic until the carrots are covered, and bake for 20-25 minutes until fragrant and brown.3. Once the carrots are cooked, add the rest of the soup ingredients to a saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool and then blend until smooth. Season to taste, once again. Once smooth, pour the soup into bowls, add the desired toppings, andenjoy! Photo Gallery I hope you love this super lush and nostalgic soup! M* Related Posts