Chickpea bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups soaked chickpeas Water to blend 1/4 cup nutritional yeast 1-2 tbsp psyllium husks Salt to taste everything bagel seasoning to taste seeds to decorate Method Soak the chickpeas in water overnight until doubled in size, nice and plump. Drain and add into a blender with around 1 cup of water, the nutritional yeast, and salt. Blend until you have a coarse yet sticky mixture, scoop into a bowl and then mix in the psyllium husks, seasoning, and scoop on to parchemnt paper. Form into a neat little ball, press on some mixed seeds, and bake for 20-30 minutes @180 degrees Celsius. Let it cool completely before slicing. Add smashed avocado, hummus, and other various toppings! I like to freeze the slices and just pop them in the toaster when I am craving some wholesome protein-packed toast. Photo Gallery I hope you love this super easy and protein-packed bread! M* Related Posts
Protein sourdough banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium bananas, mashed 60g active sourdough starter discard 1/4 cup olive or coconut oil 1/4 cup honey or date syrup (can be left out) 1 tbsp almond butter 300ml coconut milk or oat milk 1 tsp vanilla extract 1 1/4 cups oat or spelt flour 1/2 cup self-rising flour 1/3 cup almond flour or shredded coconut 1/3 cup pea or plant-based protein powder of choice 1 tsp baking powder pinch of salt walnuts to top Method Mash the banana and add the starter, oil, honey or date syrup, almond butter, milk, and vanilla, and mix well. Fold in the flours, protein powder, baking powder, and salt. Leave to rise for 30-40 minutes until doubled in size. Spray a bread tin with non-stick spray or line with baking paper. Scoop in the batter, top with the chopped walnuts, and then a dust of cinnamon. Bake the loaf for 30-40 minutes at 180 degrees Celsius. Photo Gallery I hope you love this delicious, protein-packed, and gut-loving recipe! M* Related Posts
Apple almond butter fruit galette
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 sheet puff pastry 1/2 cup Buttanutt nut butter 2 Fuji apples, sliced Fresh berries to top in between Buttanutt GF granola to sprinkle on the edge Honey to drizzle Macadamia cashew ice cream 1 cup raw roasted cashews 200ml coconut cream 1 1/2 cups Buttanutt Unsweetened Macadamia milk 1/4 cup honey or maple syrup 1 tsp vanilla extract Method 1. Soak the cashews in the Buttanutt milk and coconut cream for about 1-2 hours until plumped up. Once plump, blend with the maple syrup and the vanilla extract. Blend until super smooth, pour into ice cubes, and freeze until set.2. Once set, blend the cubes with milk as needed and serve on top of the galette.3. For the galette- lay out the puff pastry on parchment paper, smear with the nut butter, leaving the edges open to fold over.4. Add the sliced apples and berries on top, fold over the edges of the puff pastry, and sprinkle the GF granola on the edges, drizzle with honey or maple syrup, and bake the galette for20-25 minutes at 180 degrees Celsius until nice and brown.5. Serve the galette with the ice cream and sprinkle on more GF granola and enjoy! Photo Gallery I hope you love this amazing fruit pie as much as we do!! M* Related Posts
Hummus spread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Basic hummus 1 can of chickpeas 1x can butter beans Old stone mill tahini Ground cumin Lemon juice, salt, and pepper to taste Olive oil Add-ins-Beet roasted lemon hummus 1-2 cups chopped beets 1/2 sliced lemon Salt and pepper Garlic flakes and powder Roasted red pepper and red onion hummus 1 red pepper chopped 1 medium onion, chopped 1/2 garlic bulb Olive oil Salt and pepper to roast Pesto Spinach edamame hummus 2 handfuls of baby spinach 1/2 cup slightly thawed edamame 1 tsp basil pesto Method Drain the beans or chickpeas slightly, add to a blender or blend with a hand blender with 1/4 cup of Tahini, 1-2 tbsp lemon juice, salt and pepper to taste, and a drizzle of olive oil. Add 1-2 cubes of ice to make the hummus creamier. Slice the vegetables, roast the different veggies in separate pans, and top with the salt, pepper, and olive oil. Roast until beautifully fragrant, and let it cool before adding to the hummus. For the various hummus flavours, divide the hummus into two parts, and add the desiredveggies for the various flavours. Serve in separate bowls, with various toppings on top. Serve and enjoy! Photo Gallery I hope you love these delicious hummus spreads! M* Related Posts
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