High protein gingerbread bites
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 oat flour 1/2 cup shredded coconut flakes 2 scoop Biogen salted caramel protein powder 1/3 cup milk 1-2 tbsp nut butter 1/2 cup mashed brown dates or 1/3 cup raw honey 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Pinch of salt Method 1. Add the dry ingredients to a bowl, then gradually add the milk, nut butter, and sweetener,along with the spices and salt, and mix well until you have a pliable dough.2. Roll the dough into balls and roll in coconut, cool until set, and enjoy as a dessert or snack! Photo Gallery I hope you love these delicious gingerbread snack balls! M* Related Posts
Vegan chocolate french crème eclairs
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1/4 cup vegan butter or white margarine 1/2 cup water 1/2 cup unsweetened soy milk or oat or almond milk (high protein content) 1/4 teaspoon salt 2 tsp granulated sugar 1 1/4 cups all-purpose flour melted chocolate to top icing sugar Egg substitute 1/4 cup aquafaba (liquid from a can of chickpeas, measured before whisking) 3 tsp potato starch 2 tsp tapioca starch 2 tsp baking powder 1/8 tsp xanthan gum Pastry cream 400ml can of coconut cream or soy milk 1/3 cup corn starch 1 tsp vanilla extract 1/4 cup vegan butter or white margarine Method Preheat the oven to 190 degrees Celsius. In a medium saucepan, add the vegan butter, water, soy milk, salt, and sugar, and heat to medium. Stir until the butter has melted, then bring it to a simmer. Reduce the heat to low and add the flour all at once. Stir until the flour is mixed in and a ball of dough forms. Alternatively, microwave at 1-minute intervals until the dough comes together. Cook the dough in the pan for 2 minutes, mashing the bottom against the bottom of the pan. Transfer the dough to the bowl of a stand mixer (or a large bowl) and let cool for 5 minutes. For the eggs substitute: In a medium bowl, pour in the 1/4 cup aquafaba, then add the potato starch, tapioca starch, baking powder, and xanthan gum. Using a whisk, whisk the powder into the aquafaba until foamy, about 1-2 minutes. With a whisk or a hand mixer- Mix until combined, about 30 seconds to 1 minute. Line a baking sheet with parchment paper and lightly brush it with water, which helps them puff up and not dry out. Transfer the pastry dough to a piping bag with a large tip. For cream puffs or profiteroles, pipe mounds about 2 cm tall, a few cm apart on the parchment paper. For eclairs, make them mini, about 1 cm tall and 3 cm long. Brush a little egg replacer on each one, gently. Bake in the center rack of the oven for 20 minutes at 190 degrees Celsius. Then, without opening the door, lower the heat to 180 degrees Celsius and bake for 5-10 more minutes until golden. Remove from oven and transfer to a cooling rack. Allow them to cool completely before slicing open and filling. Profiteroles Slice or pipe in from the bottom, pipe a large mound of coconut whipped cream (or custard) on the bottom half. Place the top pastry half on top, gently, then dust with powdered sugar or dip the top in chocolate sauce. For eclairs Prepare the chocolate topping: Place the chocolate chips and soy milk in a bowl and microwave for 30 seconds to 1 minute, stirring until it’s completely melted and smooth. Slice the eclair pastry in half, lengthwise, and pipe a good amount of custard onto the bottom half-or pipe in from the bottom. Drizzle or dip the top of the pastry into the chocolate, then place it on top of the custard. Store vegan eclairs and cream puffs in the refrigerator for 2-3 days in a covered container. They can also be frozen, but are always better fresh. Pastry cream Whisk all of the ingredients together and bring to a simmer on low until nice and thick. Once thick, scoop into a bowl, cover with cling film, and let it cool. When ready to pipe, whisk up again. Scoop into a piping bag with a large tip- and pipe! Photo Gallery I hope you love these uber delicious pastries!! M* Related Posts
Vegan Macarons
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Vegan Macaron Shells 100 grams almond flour 90 grams powdered sugar 75 grams aquafaba 1/4 teaspoon cream of tartar 66 grams granulated sugar food colouring or flavouring (powdered form) vegan buttercream frosting 100g white margarine or vegan butter 2-3 cups icing sugar Method Vegan Macaron Shells Gather all of your ingredients before starting to make macarons. Measure out all ingredients. Line two baking sheets with parchment paper or silicon mats. And fit a large piping bag with a round tip. Sift almond flour, powdered sugar, and cocoa powder together. Set aside. Straight out of the can at room temperature- Place 75 grams of aquafaba in the bowl of a mixer with the cream of tartar. Whip for about 1 minute, medium /low. At this point, raise the speed to medium and whip for another 2 minutes. Raise the speed to high and start to add granulated sugar, slowly, a bit at a time. Continue to whip until the aquafaba achieves stiff peaks. The whole whipping, from beginning to end, should last about 10-15 minutes, depending on the weather. Add sifted dry almond flour and icing sugar to whipped aquafaba. Start folding with a spatula slowly. Add food coloring at this point, if using any. Fold forming a letter J or nr 8 with the spatula. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very, very brief. Transfer batter to the piping bag. Pipe 2-3 cm circles on a baking sheet lined with parchment paper or silicone mat. I usually use 2 sheets. This will depend on how big you pipe your macarons. Slam the trays against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles. Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron Pre-heat the oven to 150 degrees Celsius. Bake one- two trays in the middle of the oven, placing only one to two trays at a time. Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat. Baking time might vary depending on your oven and the weather. Let the macarons cool down before filling. Side note: Try to make the macarons in sunny not rainy, weather. Photo Gallery I hope you love these decadent cookies so much! 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
Coconut tahini date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups brown dates, de-seeded 1/2 cup runny tahini or cashew butter 1 cup roasted coconut flakes 1/2 cup roasted flaked or whole almonds chopped melted dark chocolate Method Slice the dates and place them near each other, opened up. face down. Drizzle over the tahini or nut butter, then sprinkle on the toasted nuts, some of the flakes, and freeze until set. Then, finally, top with the melted chocolate, the rest of the coconut flakes, and freeze again until set. Slice and enjoy out of the freezer! Photo Gallery I hope you love this beautiful date bark! M* Related Posts
Raw lamington slice
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups shredded coconut 1/4 cup almond flour 1/2 cup coconut oil 1/3 cup honey or agave 1 tsp vanilla extract pinch of salt chia berry jam melted chocolate to top Berry jam 2 cups strawberries, fresh or frozen 1/4 cup honey or agave 1 tsp lemon juice 1/3 cups chia seeds Method Add the coconut and almond flour to a blender and blend until fine. Scoop the contents into a bowl and add the melted coconut oil, honey, vanilla, and salt, mixing well until it comes together. Press into a parchment paper-lined tray. Freeze until set. Bring the chia berry jam ingredients to a simmer, and mash the berries if needed. Let it cool before scooping it onto the coconut layer, and then freeze it again until set. Once set, pour on the melted chocolate, slice, and enjoy! Photo Gallery I hope you love these yummy bars** 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
Cookie dough ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ice cream base 1 1/2 cups raw cashews 400ml canned full-fat coconut milk 1/3 cup raw honey or date syrup 1-2 scoops vanilla protein powder or pea protein powder Cookie dough 1 cup gluten-free oat flour or regular if you prefer 1/4 cup almond flour or oat flour 1/4 cup coconut oil 1/4 cup honey or date syrup 1-2 tbsp cashew butter pinch of salt dash of cinnamon 1 tsp vanilla extract some milk if needed 1/2 cups dark chocolate chips or chopped dark chocolate 75-80% Melted chocolate to decorate Method Soak the cashews in the coconut milk overnight or until fully plump and soft. Blend the cashews, coconut milk, honey, and protein powder until super smooth and set aside. Mix the cookie dough ingredients until you have a cookie dough-like consistency, not too sticky! Add the cashew ice cream base to the ice. cream moulds and crumble in the cookie dough. freeze until set and then drizzle or dip in melted dark chocolate and enjoy!! Photo Gallery I hope you love these super delicious and nutritious ice cream pops! M* Related Posts
Pumpkin pie chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cup TF chia seeds 1/2 cup coconut water or milk 1/2 cup plain yogurt or full-fat coconut milk 1-2 tbsp honey 1 scoop vanilla protein powder 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamonPumpkin Pie Filling 1 cup steamed or cooked pumpkin ( butternut or sweet potato) 1/2 cup plain yogurt or coconut milk 1-2 tbsp honey or brown datesOr date syrup 1 tbsp nut butter Method Mix the chia seeds with the water and yogurt, protein powder, sweetener, and spices, and let it curdle to get nice and thick. Mash or blend the pumpkin pie filling until nice and smooth. Layer the chia seed pudding with the pumpkin pie filling and serve with extra sweetener andtoasted nuts. Photo Gallery I hope you love this creamy and super filling chia pudding recipe!! M* Related Posts
Pistachio date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups Medjool dates, pips removed 2 cups shredded toasted coconut 1/3 cup tahini 1/3 cup pistachio or pumpkin seed butter melted chocolate to top Roasted pistachios to top Method 1. Add the dates to a parchment paper-lined tray, freeze slightly.2. Toast the coconut and then add in the tahini and pistachio butter, mix well, add to the dates, drizzle on some chocolate, chopped pistachios, and almonds, and freeze until set! Slice and enjoy**. Photo Gallery I hope you love this super yummy and healthy date bark! M* Related Posts