Frangipane honey cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 1 3/4 cups and 1 tbsp (260 g) all-purpose flour (sub half with spelt, buckwheatflour, or oat flour)• 1/4 cup almond flour• 1/2 cup raw honey or maple syrup• 1 and 1/4 tsp baking powder• 1/4 tsp salt• 1/3 cup Buttanutt almond honey nut butter• 1/3 cup melted vegan butter or olive oil• 1/2 cup and 1 tbsp unsweetened plant-based yogurt or coconut cream• 2 tbsp (30 ml) Buttanutt almond or coconut milk• 1 tbsp (15 ml) vanilla extract• 1-2 cups chopped strawberries• 1/2 cups slivered almonds• Honey to serve• Vegan ice cream or whipped cream to serve Method 1. Preheat the oven to 180 degrees Celsius. Line or spray a brownie baking tray or a deep cake square tray, 30/20 cm baking tray.2. In a large bowl, whisk together the dry ingredients. Add the flour, baking powder, and salt to a large mixing bowl. Whisk until combined.3. Melt the butter. Let it cool. Whisk in the wet ingredients. Pour the melted vegan butter or olive oil, honey, yogurt, almond honey nut butter, almond milk, and vanilla extract into the dry ingredients. Whisk until combined. The batter will be very thick. This is normal.4. Once the batter is smooth, scoop it into the square pan and spread the top into a soft and even layer.5. Add dollops of Almond honey butter on top and make swirls with a knife. Add the fresh strawberries, almond slivers, and drizzle over more honey before baking.6. Bake the cake for 50-60 minutes or until golden brown. You can test the doneness by pricking the cake with a toothpick. If it comes out with a few crumbs, it’s done.7. Let the cake cool completely before slicing. Serve with vegan ice cream or whipped coconut cream and a drizzle of honey, and enjoy!8. This pound cake will keep for up to 5 days stored at room temperature. Photo Gallery I hope you love love this cake as much as we do!! M* Related Posts
Cashew cream pastry horns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 puff pastry sheet 6-8 room horn iron moulds 1 cup mascarpone or smooth cottage cheese 1-2 raw honey 1-2 tbsp Buttanutt cashew butter 1 tsp vanilla or almond extract Optional: icing sugar to serve Method Preheat the oven to 180 degrees Celsius. Slice the puff pastry into 2/3 cm strips, spray the moulds with non-stick spray or smear with melted butter or oil, wrap the puff pastry around the moulds like an ice cream cone. Place on parchment paper-lined tray and bake for 20-30 minutes until brown. For the filling: whip the mascarpone along with the honey, cashew butter, and vanilla essence until smooth. Scoop into a piping bag with a star nozzle and then once the puff pastry moulds are baked, cooled, and removed from the moulds, then pipe in the mascarpone, dust with a bit of icing sugar if desired, and enjoy! Photo Gallery I hope you love these delish pastry horns as much as we do! 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
Chocolate almond ice pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/2 cup Buttanutt chocolate macadamia butter 1/4 cup raw honey 1 espresso shot 400 ml full-fat coconut milkCandied almonds 1 cup almond flakes or chopped raw almonds 1/3 cup raw honey Method In a container or blender, blend the ice cream ingredients until smooth. Pour into ice cream moulds until set. For the candied honey almonds, place the almonds on a baking tray and drizzle with thehoney. Bake or air-fry for 8-10 minutes at 180 degrees Celsius until nice and caramel, watch out so itdoesn’t burn. Once baked, remove to cool and break or chop into tiny pieces. Once the ice cream pops have set, remove from the moulds, drizzle or drip with the meltedchocolate, and top with the cooled honey almonds. Photo Gallery I hope you love these ice pops as much as we do!! M* Related Posts
Tahini coconut stuffed dates
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 8-10 medjool soft dates 1 cup shredded coconut 1/3 cup runny tahini 1/2 cup honey pinch of salt 1-2 slabs of vegan hazelnut chocolate or regular dark chocolate yogurt-coated almonds or shredded almonds Method Slice the dates lengthwise, and remove the pits from the dates. In a bowl, add in the coconut, thini, honey, and salt. Mix well. Stuff the dates with the coconut mixture, dip in the melted chocolate, then dip in the shredded almonds or top with the yogurt-dipped almonds. Photo Gallery I hope you love these yummy stuffed dates! M* Related Posts
Gingerbread star ice cream sandwiches
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 200g oat or self-rising flour• 50g coconut oil• 25g Buttanutt Almond butter nut butter• 2 tbsp honey or maple syrup• 1/2 tsp cinnamon• Dash of nutmg• Dash og ginger• Pinch of salt• 1/2 tsp bicarbonate de soda• 1/4 cup Buttanutt vanilla Almond milk• Ice cream to serve• Sprinkles to dip• More nut butter or melted chocolate to decorate Method 1. Preheat the oven to 175 degrees Celsius.2. In a bowl, add in the flour, spices, salt, and bicarbonate de soda.3. Melt the coconut oil, and pour this along with the almond butter, honey, and a little bit of the milk until you have a smooth yet workable dough.4. Roll the dough out on a floured surface or on parchment paper and press out the stars for the ice cream sandwiches.5. Place the cookies on a baking tray lined with parchment paper and bake for 12-15 minutes until golden.6. Let the cookies cool.7. Layer some ice cream on parchment paper in a square tray, let it freeze completely before cutting out the stars.8. Working fast, sandwich the ice cream stars between two of the cooled star cookies and then roll in some sprinkles, top with some chocolate, freeze again until set, and enjoy! Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed Christmas** M* Related Posts
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