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*
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*
Gingerbread men caramel donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 3 1⁄2 – 4 cups strong white bread flour• 1 package instant yeast (11g )• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk oat or coconut milk• 1⁄4 cup golden syrup of another liquid sweetener of choiceCaramel• One can of coconut condensed milk or regular condensed milk• LSF cinnamon sugar• 1/2 cups sugar• 1-2 tsp ground cinnamon Method Whisk together 3 1⁄2 cups flour, yeast, and salt in a large bowl. Then, add in the dairy-free milk and the liquid sweetener. Mix with a spatula until fully combined and smooth, add more flour if too sticky. Once the ball is formed, grease the same bowl mixed in and place the dough ball back intothe bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size. On a lightlyfloured surface, roll out in 2-3cm thickness. Then, use a gingerbread man cookie cutterabout 3 cm in cm. fold and roll until all the dough is used up. Place the donuts on a bakingsheet then cover and let rise again for 30 minutes. Heat oil the oil, and test with a piece of dough until it rises. Fry each donut for 30-45 seconds or until golden brown on each side. Remove the donuts from the hot oil and place them on a kitchen paper towel to drain theexcess oil. For the caramel, Add the condensed milk to a saucepan and bring to a simmer until it darkensin color, once they are nice and brown, Dip the donuts in the caramel and add sprinkles ontop. Sprinkle on some cinnamon sugar and enjoy! Photo Gallery I hope you love these super cute and delish gingerbread men donuts!! M*
Salted caramel strawberry pretzel tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup oat cookies, crushed 1 cups whole wheat baked pretzels 1 cush roasted pecan nuts 150g melted coconut oil or margarine 1/3 cup raw honey or syrup pinch of salt Filling 150g vegan cream cheese 150g silken tofu or regular firm tofu 3oo ml coconut cream 13 cups raw honey or syrup 1 tsp vanilla extract 1/3 cup smooth cashew butter 1/2 lime juice 1 tsp lime zest Topping Sliced strawberries Peanut brittle yogurt peanuts drizzle of honey Method Add the base ingredients to a high-speed blender until they come together. Press into a 28 cm-lined tart tin, pressing the base flat with a glass, rounding up the edges. Place the base in the freezer to set. Add the filling ingredients into a high-speed blender until super smooth, and pour the filling onto the base. Smooth out the filling and place in the freezer to set once again Once set, once set decorate the tart and add a drizzle of honey before serving like a semifreddo ‘ice cream’ tart. Photo Gallery I hope you love this yummy and easy tart recipe!! M*
One bowl 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 1/2 cups plant-based milk or more if needed 1/3 cup olive oil or melted coconut oil 1 heaped tbsp tahini or smooth nut butter of choice 1 tbsp apple cider vinegar 1/2 cup coconut sugar or less if you don’t want it too sweet 1 tsp vanilla extract Dry ingredients 1 3/4 cups spelt or whole wheat flour 1 cup almond flour or coconut flour 1 tbsp flax flour or grounded chia seeds (=1 tbsp) 2 tsp baking powder 1 tsp cinnamon pinch of salt Method Preheat the oven to 180 degrees Celsius. Mash the banana and add the milk, oil, tahini, apple cider vinegar, sugar, and vanilla, let it curdle a bit for 5-10 minutes. In the same bowl, mix in the flour, flax flour, baking powder, cinnamon, and salt. Mix well, until there are no lumps, line a bread tin with parchment paper or non-stick spray, pour in the banana bread batter, and bake the bread for 35-40 minutes until golden brown. Let the bread cool before removing from the tin to slice and enjoy! Photo Gallery I hope you love this amazing one-bowl banana bread!! M*
Easy Vegan 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 milk or cream 750g castor sugar or light brown sugar 400ml water 20ml lemon juice 1 cinnamon stick 3 L canola oil to fry Method Place the sugar and the water in a saucepan and bring to a simmer until the sugar has dissolved, remove from the heat and mix in the lemon juice. Place the sugar syrup in the fridge to chill until ice cold. Overnight might be best! Sift the flour, add the salt, and then mix in the coconut cream gently with a spatula until you have a soft dough. Knead a bit to let the dough come together, and add more flour if needed. Roll the dough into 5mm thickness and slice into 5cm strips, make use of three strips to make a mini braid and pinch together the edges so they stick together. In a large cast iron base pot, heat the canola oil, and add a piece of dough to see if the oil has heated enough Once the dough rises to the top, it’s time to fry the koeksisters. Deep fry the koeksisters a few at a time, do not overcrowd the oil, once they are brown, drain on some kitchen paper towels and immediately immerse in the cold syrup. Remove the koeksisters from the syrup and enjoy! Photo Gallery I hope you love these crunchy syrupy koeksisters!! M*
Oreo peanut butter tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 1/2 cups crushed Oreos (icing removed) 1/3 cup smooth peanut butter 100g melted vegan butter/margarine or coconut oil Filling 1 1/3 cups smooth peanut butter 300ml coconut cream 1/3 cup raw honey or sugar Topping 100g dark chocolate 1/4 cup coconut oil 1/4 cup coconut cream fresh berries Method Crush the Oreos and place them in a large bowl, melt the butter and peanut butter together, and mix in some liquid sweetener if you like. Press the tart base into a parchment paper-lined tart tin and place in the freezer to set. For the filling: add the peanut butter, coconut cream, honey, or Oreo icing into a high-speed blender and blend until smooth. Pour the tart filling onto the tart base and then place again in the fridge to set for 2-3 hours. Just before the tart sets completely, melt the chocolate, and coconut oil and gradually mix in the coconut cream until the chocolate looks thick and glossy. Once the tart has been set, pour the ganache over the tart filling, smooth it out, and decorate with the berries. Slice and enjoy, and keep the tart chilled for further enjoyment! Photo Gallery I hope you love this super easy and delish tart!! M*
Double chocolate zucchini muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup grated zucchini 1 1/2 cups plant-based milk 1/2-3/4 cups coconut sugar 1 tsp vanilla extract 1 tsp apple cider vinegar 2 1/4 cups Spelt flour or sub-half with oat and regular-self-rising flour 1/3 cup raw cacao powder 1/4 cup vanilla or chocolate protein powder 1 1/2 tsp baking powder 1/3 tsp salt Chocolate chips to add to the batter and to sprinkle on top Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, milk, vanilla, apple cider, and coconut sugar into a large bowl. Fold in the flour, cacao powder, protein powder, baking powder, salt and flax flour. When the batter is smooth, fold about 1/3 cup chocolate chips. Use an ice cream scoop to scoop a dollop of the muffin batter into paper muffin cups 3/4 of the way, add more chocolate chips on top, and bake for 25-30 minutes. Let the muffins cool before enjoying or freezing for future enjoyment! Photo Gallery I hope you love these delicious and sneaky veggie muffins! M*
Raw coffee cinnamon buns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (blend your own if you like) 1/2 cup buckwheat groats, blended into a flour 1 tsp ground cinnamon pinch of salt 1 espresso shot Date caramel 2 cups brown dates, soaked until soft 1/3 cups nut butter some milk to smooth it out pinch of salt Method Blend the date caramel ingredients until smooth, and store them in a glass jar in the fridge. Add the dry cinnamon bun ingredients into a bowl and add the espresso shot and date caramel as needed, kneed until you have a smooth dough. Roll the dough onto a floured surface into a long rectangular shape. Smear on date caramel, roll the cinnamon bun up, slice into rounds, and enjoy! These freeze well, they are a great individual size for brekkie with some fruit and yogurt! Photo Gallery I hope you love these cinnamon buns as much as I do! Have a lovely week! M*
