One bowl carrot cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self rising flour sub half with either rye, wholewheat or oat flour1/2 cup almond flour1 tsp Baking Powder1 tsp Baking Soda½ tsp Salt1 tsp Cinnamon1 tsp Nutmeg1 ½ cups coconut Sugar2 ⅓ cups Grated Carrot1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water)½ cup Canola Oil (120ml) or olive oil1/2 cup plant milk1 medium over ripe mashed banana or apple puree1 tsp Vanilla Extract1 Tbsp Apple Cider Vinegar1 cup Walnuts (100g) Chopped, Optional (sub with pecans)Cashew cream cheese frosting:2 cups raw cashews, pre-soaked, rinsed, and drained (sub with coconut cream- not set) sub with a tub vegan cream cheese @woolworths_sa1-2 cups icing sugar1 1/2 teaspoon lemon juice1–2 teaspoons vanilla extractpinch of salt1–3 tablespoons coconut milk, if needed. Method 1. Preheat oven to 180 degrees Celsius . Generously grease cake pan and dust the cake pan with some flour.2. Stir together milk and vinegar in a small glass bowl. Let curdle while preparing the rest of the batter.3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, nutmeg and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, apple puree mashed banana, and nuts.4. Pour batter evenly into the cake pan and place into the preheated oven.Bake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.4. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.5. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.6. Blend the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top. Photo Gallery Hope you love carrot cake as much as we do, especially when it’s this easy to make! M*
Apricot coconut bars AKA Hertzoggie bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1 1/2 cups shredded coconut1 cup cake flour2 cups rolled oats3/4 cup coconut sugar1/4 tsp salt1 tsp cinnamon1/2 cup lifestyle foods toasted coconut butter2 tbsp honey/agave1 tbsp baking powder dissolved in 1/4 cup soy milkToppings1/2 cup smooth apricot jamShredded coconut Method 1.Preheat the oven to 180 degrees Celsius.2. Add the coconut, flour, oats, sugar, salt and cinnamon in to a big mixing bowl.3. Melt the coconut butter, add in the honey, baking powder mixture and whisk well.4. Pour the wet in to the dry and mix well, press on to a parchment paper lined square bakingtin , smear on the smooth apricot jam and sprinkle on the shredded coconut, and bake for10-15 minutes until brown. Photo Gallery Hope you love this recipe, it’s such a SA inspired cookie recipe! M*
Raspberry protein brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 tbsp flaxseed meal or chia meal• 11/2 cup self rising flour mix (sub with oat flour)• 1/4 cup Biogen protein powder• 1⁄4 tsp baking soda• 100 g 70% cocoa dark chocolate• 1/3 cup cacao powder• 1 tsp instant coffee (optional)• 1⁄2 tsp salt• 1/3 cup + 1 tbsp boiling water• 1 heaped cup sugar• 1⁄4 cup + 2 tbsp melted coconut oil• 100 g fresh raspberries Method Prepare chia or flax eggs by mixing ground up seeds with 3 tbsp of water in a small bowl. Setaside to activate. Pre-heat the oven to 180° C Line a 20 cm x 20 cm baking tin with baking parchment. Make the baking parchment stick outof the tin so that you’re able to remove the brownies from the tin a little easier. Weigh your flour, protein powder, add baking soda and whisk the two together with a spatula. Set aside. Boil a kettle of water. While the water is boiling, chop your chocolate very finely. Putit into a big mixing bowl, with cocao powder, instant coffee (if using) and salt. Stir well.Pour 100 ml / 1/3 cup + 1 tbsp boiling water into the chocolate, cacao powder andsalt mixture. Stir with a spoon so that chocolate melts in the hot liquid. Don’t add any morewater. Add in the sugar, flax egg (by this time it should have turned all sticky) and the coconutoil. Using a hand mixer, blend the mixture until it’s smooth. It’s time to add the flour and bakingsoda mixture. Add a little at a time and stir it into the chocolate mixture with a spoon. Do notbe tempted to use an electric mixer as it will overwork the batter. Stir just enough until thereare no flour pockets anymore, but no more than that. The batter will be super thick so youmay need to use your hands towards the end. Transfer the batter into the prepared baking tin. Smooth it with a spatula and decorate withfresh raspberries and more chocolate. Bake on the middle shelf for about 22-24 minutes (depending on how gooey you like yourbrownies and on your oven). If you like to keep them gooey, stick them in the fridge once cooland they will become deliciously fudgy after a few hours. Photo Gallery Hope you love these ever so gooey and secretly healthy brownies! M*
Banana macadamia buttercream cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cups Buttanutt macadamia milk, room temperature 2 tsp apple cider vinegar 3 2/3 cups (460 grams) self rising flour 1 tbsp ground cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp cornstarch 1/4 tsp sea salt 1 cup white sugar 1/4 cup coconut sugar or brown sugar 3/4 cup margarine, room temperature 1 1/2 cups super ripe banana, mashed (around 3 med bananas) 1/2 cup coconut cream, room temperature 1/4 cup Buttanutt macadamia cinnamon nut butter 1 tbsp vanilla extract Macadamia buttercream Frosting: 1 cup margarine ,room temperature 1/3 cup Buttanutt macadamia cinnamon nut butter 4 cups powdered sugar 1 tsp vanilla extract 2–3 tbsp macadamia milk Method Preheat the oven to 180 degrees Celsius. Spray two 29 cm cake pans with non-stick spray, and line them with parchment paper. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time, including mashing the banana. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, corn starch, and salt. Set aside. In a large bowl, cream together the margarine, sugar, and coconut sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the banana, macadamia cinnamon nut butter , coconut cream, and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix until there are just no more dry streaks. Divide the batter between the two cake pans evenly, and bake for 40 minutes until the toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your vegan macadamia frosting frosting. Macadamia buttercream frosting When ready to frost the cakes, add the margarine and nut butter to a large bowl and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing mixing until it’s a thick buttercream. Add in vanilla and 2-4 tablespoons of macadamia milk and continue to cream until desired texture. 4. Frost cakes, decorate with fresh fruit & flowers and enjoy! Photo Gallery Hope you love this easy and super delicious cake recipe! M*
Apple butterscotch malva puddding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250g whole wheat flour 1/3 cup almond flour 1/2 cup coconut sugar or brown sugar 1 1/2 tsp baking powder pinch of salt 1/2 cup plant milk 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flaxseed meal with added water to thicken) 1 tbsp apricot jam 1/4 cup coconut oil 1 tsp vanilla extract 1 cup peeled and sliced apples (optional) Butterscotch sauce 200 ml coconut cream or full-fat coconut milk 1/4 cup coconut sugar 1/2 cup vegan caramel (recipe on site-link in bio*) sub with golden syrup or sugar 1 tsp vanilla essence 1/2 tsp corn starch or potato protein Pinch of salt Method 1. Mix the flour, almond flour, baking powder, and salt then set aside. 2. Whisk the milk, apple cider vinegar, and vanilla essence. Let it curdle for a few minutes and then add the apricot jam, flax egg, and the melted coconut oil. 3. Mix the wet into the dry, add the baking soda and mix well, then smear a round tart base with coconut oil or non-cooking spray. 4. Pour the batter into the mold and decorate the top with the apples, smear with extra melted coconut oil and sprinkle on some extra coconut sugar. 5. Bake for 20 minutes until brown on top and then pour over the sauce after the pudding has cooled slightly. 6. Pour the sauce over little by little until the pudding has soaked it all up, serve the pudding lukewarm with vegan custard and ice cream. Butterscotch sauce 1. Place all the sauce ingredients in a saucepan and bring to a simmer until the sauce starts to thicken slightly. 2. Keep lukewarm until the pudding has baked and pour the sauce on top. 3. Set a little bit of the sauce on the side for serving. Photo Gallery Hope you love this recipe just as much as we do, it’s such a fabulous SA twist! M*
Cookie dough ice cream bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup all purpose flour* spooned and levelled 1/4 cup almond flour 1/2 cup vegan margarine 3/4 cup packed light brown sugar or coconut sugar 1 tsp vanilla extract 1 tbsp cashew ButtaNutt nut butter 1/2 tsp salt 1/2 cup mini chocolate chips Filling 1 1/2 cup soaked cashews (soak overnight in water-drain before blending) 1/3 cup cashew ButtaNutt nut butter 1/3 cup plant-based milk (oat milk) 1 tbsp vanilla extract 1/4 cup liquid sweetener of choice Pinch of salt 1/3 cup non-dairy chocolate chips Method 1. In a bowl cream together the vegan margarine and the sugar until light and fluffy, stir in the cashew butter and vanilla extract. 2. Fold in the sifted all purpose flour, almond flour, salt and the chocolate chips and mix until smooth. 3. Prepare a square baking tin lined with parchment paper, press half of the cookie batter in to the tin, smoothing out with the back or the spoon. 4. Blend the filling ingredients until smooth and then pour on to the first layer of the cookie dough base, add a few choc chips and leftover cookie dough on to the filling and freeze again for an hour or so until set. 5. Once set add the final layer of the cookie dough, smooth out, add choc chips on top and freeze again. 6. Once frozen remove from the tin, slice in to squares and enjoy. Photo Gallery Hope you love this recipe, its a sure favourite way to enjoy cookie dough* M*
Quick Chocolate mousse
Recipe Gallery Share the Love Recipe 0 Prep Time Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup cooked sweet potato 1/4 cup chia seeds (soaked in water to gel) 1/4 cup cacao powder 1/3 cup soaker dates or 1/4 cup liquid sweetener 200ml full fat coconut milk 1/2 tsp freeze dried coffee powder (optional) pinch of salt Method 1. place all of the ingredients in a high-speed blender and blend until smooth, add more liquid if needed and scrape down the sides. 2. Serve with fresh fruit. Photo Gallery Chocolate mousse is just the absolute best, especially when it’s healthier! M*
Vegan Creme Brûlée Milktart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsBase2 3/4 cup quick oats3/4 cup almond flour3/4 -1 cup coconut oil melted1/2 cup maple syrup or agave1 tsp vanilla essence1/2 tsp saltFilling1 cup cashews soaked in water for at least two hours2 1/2 cups plant-based milk (I used soy)1/2 cup coconut cream2/3 cup maple syrup or agave syrup2/3 cup corn starch1 tsp vanilla extract1/3 tsp saltTopping1/3 cup coconut sugar or fine castor sugar1 tbsp ground cinnamon powder Method Method1. Preheat the oven to 175 degrees Celsius. 2. Place the dry ingredients for the base in a food processor and blend until fine, gradually add in the coconut oil, agave, vanilla extract, and the salt and pulse until the base ingredients come together. 3. Press flat into a tart base lined with parchment paper, press flat with the back of a tablespoon. Dip the spoon in warm water to smooth the base out evenly.4. Bake the base for 10-15 minutes until brown and leave to cool until the filling is ready. 5. For the filling, place all of the ingredients in a high-speed blender and blend until smooth. 6. Pour into a saucepan and bring to a simmer on medium, stirring continuously until the filling thickens. 7. Pour on to the cooled tart base and tap the rim of the base to get rid of extra air bubbles. 8. Place in the fridge to set for at least three hours. 9. Remove the Milk tart from the fridge and then carefully remove from the tart mold.10. Sprinkle on the sugar and lightly start to burn the sugar until caramel with a kitchen blow torch.11. Lastly sprinkle over the ground cinnamon, slice, and serve right away. 13. Save the rest of the tart in an airtight container in the fridge for up to three days. Photo Gallery Hope you love this recipe as much as I do, it’s an absolute favourite in our house!
Date caramel almond butter domes
Date caramel almond butter domes are the perfect easy plant-based dessert for your festive table this year. It looks super impressive and tastes truly delish. This time of year is truly magical especially since we have been living in France these past five years. I guess I love a white Christmas more than a sunny Christmas, I think it’s the fact that it is cozier and you can have so many excuses to drink lots and lots of hot chocolate.
Matcha strawberry slices
Matcha strawberry slices are the perfect balance between sweet creamy and a bit of matcha bite. I love these bars because they are not too overly sweet and can be eaten as a mid-morning snack. They are the perfect pick me up, thanks to a powerful hit of caffeine. These bars for any mama will be life changing!