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
Mini batch Carrot cake cupcakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 mashed banana (sub with applesauce) 1/2 cup spelt or oat flour 1/2 cup coconut flour or almond flour 1 tbsp flaxseed flour 1/3 cup shredded carrots 1/3 cup chopped pecans (or walnuts) 1/2 cup plant-based milk milk 3 tbsp smooth almond butter 1/4 cup raw honey or date syrup syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking powder 1/2 tsp baking soda pinch of salt Frosting 1 cup soaked cashews 1 cup coconut cream 1/2 cups icing sugar or 1/4 cups raw honey or date syrup 1 tsp vanilla extract pinch of salt extra walnuts or pecans for decoration fresh rosemary or thyme for decoration Method Preheat oven to 350 F and grease muffin tin with coconut oil. 2. In a medium bowl add flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. In another bowl, mash the banana, pour in the milk, honey or date syrup, and almond butter. Mix well until combined. Add dry and wet ingredients and mix until combined. Fold in carrots and pecans and spread batter evenly into a paper lined muffin tins muffin tin (about 3/4 of the way.) Bake in the oven for about 20-25 minutes until the toothpick comes clean. Let them cool completely. Blend the drained cashews with coconut cream, icing sugar or honey, vanilla extract, and a pinch of salt. Scoop into a piping bag and frost the cupcakes, decorate the cupcakes with chopped pecans or hazelnuts, and enjoy! Store the leftovers in the refrigerator for a few days or freeze the cupcakes (without the frosting for the future) Photo Gallery I hope you love these super fluffy and yummy cupcakes!! M*
Festive spiced koeksisters
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups self-rising flour 1 1/2 cups coconut cream Sugar syrup 250ml water 370g white sugar 1 cinnamon stick 2-star anise 1/2 lemon or orange sliced into slices 1/4 knob of ginger sliced into slices Method Firstly make the syrup to chill, add the ingredients into a saucepan, and bring to a simmer on low until the sugar has dissolved and the syrup starts to thicken and golden. Remove the orange slices, and chill in a glass bowl or heatproof bowl in the fridge until super cold. For the Koeksister: in a large bowl mix the flour and the coconut cream, until the dough comes together, knead if needed until you have a smooth dough. Roll out into a floured surface and then slice into 2-3 cm strips, use 2-3 cm strips to braid to make mini braids, pinching the edges together (wet the edges if needed). Heat some Canola oil and then test with a small piece of dough to see if the oil is hot, fry the braids until beautifully brown, drain quickly on kitchen paper towels, and emerge in the sugar syrup quickly for about 40-60 seconds. Place in the fridge to chill until everything is done, freeze the extra Koeksisters in batches. Photo Gallery I hope you love these amazing koeksisters! M* Related Posts
Crème brûlée gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 250ml creamed corn 1/2 cups coconut milk or plant-milk of choice 1/3 cups corn starch 4 gem squash halves, steamed sugar to burn Kitchen blow torch Method Mix the creamed corn, milk, and cornstarch, and add 2-3 tbsp of the mixture into each gem squash. Bake the gem squash for 10-15 minutes at 180 degrees Celsius. Add a sprinkle of sugar, caramelize the top with a kitchen blow torch, dust with cinnamon and enjoy! Photo Gallery Hope you love love this recipe as much as I do! M* Related Posts