Custard banana split
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 can Nature’s choice vegan custard2 ripe bananasFresh blueberriesFresh raspberriesHoney to drizzleToasted hazelnuts and buckwheatEdible flowers Method Slice the bananas lengthways and add to a bowl, top with the vegan custard, berries, toasted hazelnuts and buckwheat groats, edible flowers, and honey.2. Serve and enjoy! Photo Gallery Hope you love this really easy breakfast or dessert! M*
Orange blueberry loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3/4 cup plant-based milk 1 cup sugar 2 tablespoons fresh grated orange zest 2 tablespoons fresh lemon juice 1/2 cup melted coconut oil 1 teaspoon pure vanilla extract 2 cups self-rising flour (sub with rye/spelt flour) 1 tbsp corn starch 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups fresh or frozen blueberries 2 tablespoons cake flour Glaze 1 cup icing sugar 1 tablespoon fresh lemon juice 1 tbsp milk Orange zest Method 1. Preheat the oven to 180 degrees Celsius and grease a small bread tin. 2. You can also line the pan with parchment paper for easy removal. In a large bowl, whisk together the milk, sugar, orange zest, lemon juice, melted coconut oil and vanilla until well combined. 3. To the bowl with the wet ingredients, add the flour, corn starch, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense. 4. Rinse the blueberries, then toss them with the flour in a small bowl. Fold the blueberries into the batter. 5. Pour into the prepared pan, place in the centre rack of the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. 6. Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings). 7. Glaze: In a small bowl, whisk together the glaze ingredients and whisk until smooth. Pour over the loaf and allow to rest for 20-30 minutes. Slice and serve. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Olive oil chocolate chip cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 100 ml good quality olive oil* 115 g brown sugar or coconut sugar * 50 caster or sugar* ¼ cup non-dairy milk * 2 tsp vanilla extract* 100 g plain all-purpose flour* 100 g spelt or rye flour * 1 tbsp corn starch * 1 tsp baking powder* ½ tsp bicarbonate de soda * ½ tsp salt* 150 g dark chocolate chips* Coarse salt Method 1. Preheat oven to 180 degrees Celsius. 2. Whisk together the olive oil, brown sugar, caster sugar, milk and vanilla extract in a large bowl until very well combined.3. In a separate bowl sift together the flour, spelt/rye or buckwheat flour, cornflour, baking powder, bicarbonate of soda and salt then stir in the chopped chips chocolate. The dough will be a bit soft but will firm up as it chills.4. Scoop out the cookies and add more chocolate chips on top. Freeze for 20 minutes. 5. Bake the cookies for 10-15 minutes until they are golden and gooey, serve with some salt on top! 6. Once cold, store in an airtight container. Photo Gallery Hope you love these delicious cookies!! M*
Raspberry Frangipane tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Pastry* 1 batch vegan shortcrust pastry* 50 g berry jamFrangipane* 60 g vegan butter (block-style) room temperature* 50 g castor sugar * 40 g vegan aquafaba (canned chickpea brine) * 1 tsp vanilla extract* 60 g ground almonds* 30 g all-purpose flour * ½ teaspoon baking powderTopping* 1 1/2 cup raspberries * 1/2 cup shredded coconut * 1 tsp vanilla extract Method Make a batch of the vegan pastry (recipe below) and par-bake per recipe instructions. Allow the pastry to cool to room temperature. Gently heat the 50g jam in a saucepan and using a pastry brush, brush it over the base and inner sides of the par-baked pastry shell. Meanwhile, preheat your oven to 175•c For the Frangipane, in a large bowl, with an electric whisk beat the vegan butter for 1 minute until light and fluffy. Add the sugar and whisk again for 1-2 minutes, until it has creamed into the butter. Add the aquafaba, one tablespoon at a time, whisking to incorporate each one. Lastly, add the vanilla extract and whisk to combine and beat for another 30 seconds until incorporated. In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined, add in the vanilla and the last bit of jam. Transfer the frangipane into the cooled pastry shell in an even layer. Press the raspberries into the frangipane and sprinkle over the shredded coconut and sugar. Bake at 175°C for 25-30 minutes, until the raspberries have reduced in size and appear slightly caramelized. If the edges are browning too quickly, take the tart out and carefully cover the outer crust with some foil. Allow the tart to cool completely before removing it from the tin. For best results chill the tart for a couple of hours before serving and top with flaked almonds for garnish if desired. Store it in an airtight container and refrigerate. Consume within 2-3 days for best results. Photo Gallery Hope you love this amazing tart!! Its a favourite;) M*
Ombre crepe cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self-rising flour or sub-half with healthier flour like wholewheat/buckwheat/ oat 1tsp baking powder 2 ¼ cups plant milk 2 tablespoons neural Oil 2-4 tablespoons Sugar 1 tablespoon Vanilla Pink food coloring Cream cheese or whipped cream frosting Fresh strawberries Icing sugar Method 1. In a large mixing bowl, add flour of your choice, baking powder, vanilla, sugar, oil, and milk (all at room temperature).2. Whisk vigorously until the crepe batter forms, with no lumps.3. Warm a non-stick pan under medium/high heat.4. Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible.5. Brown 2-3 minutes on one side. You know it’s ready to flip the crepe when the bottom is getting crispy and unsticks by itself. 6. Add coloring as dark as you want to each crêpe batter, layering as you go. Let the crepes cool before decorating. 7. Let it cool before frosting, add sliced strawberries as you see fit! Photo Gallery Hope you love this super easy and pretty crepe cake! M*
Peanut butter mochi brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250 g self-rising flour 50g glutinous rice flour 220 g castor sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 1/2 cup smooth or crunchy Peanut butter 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract caramel chocolate chips More peanut butter to top Chocolate chips if you like sugar to sprinkle before baking Method Preheat the oven to 180°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, sugars, and salt, sifting everything so there are no lumps. Mix together the peanut butter, and the rest of the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on the rice flour. Fold in some chocolate chips, mix, and stir well. In a small bowl, heat the peanut butter for a few seconds until melted. Drizzle the peanut butter over the brownie mix, and add a few sprinkles of sugar, make swirls with a knife. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin. When fully cooled, remove from the tin. Slice into squares and enjoy! Keep in the fridge for up to three days or freeze a few for those much-needed brownie days! Photo Gallery Hope you love these Moorish squares!! M*
Raw Chocolate caramel tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 8 4 – 6 People Difficulty 0 Beginner Ingredients Crust 1 ¼ cups raw or toasted pecans/hazelnuts (sub with your favorite biscuit for nut-free) 2 tbsp coconut flour coconut flour ¼ tsp salt 1/3 cup cacao powder 220g (approx 10) fresh (Medjool) dates, pitted Caramel tahini caramel filling ¾ cup smooth tahini or peanut butter 2/3 cup agave or pure maple syrup 2/3 cup coconut oil 2 tsp vanilla extract 1 tsp fine salt 1 Tbsp white miso paste Chocolate ganache 200g dark Chocolate chopped 1/2 chilled coconut cream Method 1. Begin by making the crust. Lightly grease, or line the loose tart base of your tart to ( aprox 29cm) and set aside. 2. Add the pecans, coconut flour, salt, and cacao to a high-speed food processor and process until a fine crumb forms. Then whilst blending, add the dates one at a time, then process a further 1 minute. The dough should be soft but not sticky. 3. Press the base into the tart tin, press flat with the back of a spoon, wetting the spoon to spread it out evenly. Keep the base in the fridge while you make the filling. 4. Add all the ingredients for the filling into a saucepan. Heat over medium heat whisking the entire time, until hot, but not boiling. 5. Cool for a few minutes before pouring into the base. Use a spoon to spread it around, then set it in the fridge for one hour again. 6. Melt the dairy-free dark chocolate in a saucepan and then pour the cooled coconut milk into the chocolate, creating a smooth ganache. 7. Pour the ganache onto the tart and set it in the fridge to set completely, remove from the tart mould, place on to a plate, and slice! Place the rest of the tart in the fridge for up to 3/4 days. Photo Gallery Hope you love this delicious raw tart recipe as much as we do!! M*
Hertzoggie bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Tart base 2 cups cake or self-rising pastry flour, sifted 2 tbsp icing/castor sugar 90 g coconut oil or margarine softened not melted. Coconut frangipane filling 80 g vegan butter or margarine at room temperature 125 g caster sugar 40 g smooth apricot jam 90ml aquafaba ½ teaspoon vanilla extract 2 cups shredded coconut 30 g all-purpose flour sifted 1 tbsp cornstarch ½ teaspoon baking powder 1 cup smooth apricot jam (i used mom’s ) Method Base Combine the flour, and icing sugar/castor sugar, in a large bowl. Add the softened coconut oil or margarine and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs. Add ice cold water. 1 tbsp at a time, I added ¼ cup. Combine all the ingredients into a dough gently. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle or square tin large enough to cover your entire tin case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring. Trim the excess pastry and patch any holes with the cut-off excess. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes. Preheat the oven to 180 degrees Celsius. Line the pastry case with parchment paper and fill with baking beads or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes. Coconut frangipane filling While the pastry base is baking, prepare the filling. Cream oil/ margarine and sugar. Whisk in the flour. Add aquafaba, a small amount at a time. Whisk well after each portion of aquafaba. Gently fold in the shredded coconut and vanilla extract with a spatula. You should end up with a thick batter. Spread out the smooth apricot jam on to the base, then Fill the pastry case with coconut frangipane and spread the filling evenly. Sprinkle over more coconut and castor sugar. Bake the tart for about 30- 40 minutes, until the filling is nicely browned. Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into squares or slices. Store or freeze in an airtight container. Photo Gallery Hope you love this must-make South African cookie recipe, it was so delicious!! M*
Strawberry donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients For the dough 3 ½ – 4 cups white bread flour 1 package instant yeast (11g packet) 1 teaspoon salt 1 ½ cups dairy-free milk oat or coconut milk ¼ cup golden syrup of another liquid sweetener of choice Frosting 150g softened vegan butter or margarine 50g vegan cream cheese 1 tbsp tahini 2 tbsp smooth peanut butter 1 1/2 -2 cups icing sugar 1 tbsp beet or berry powder 1 tsp vanilla extract pinch of salt sliced strawberries Method In a large bowl, whisk together 3 ½ cups flour, yeast, and salt. Then, add in the dairy-free milk and the liquid sweetener. Mix with a spatula until fully combined and smooth, add more flour if sticky. Once the ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size. On a lightly floured surface, roll out dough to be about 2-3cm thick. Then using a round cookie cutter about 3 cm in dm. fold and roll out until all the dough is used up. Place the donuts on a baking sheet and then cover and let rise again for 30 minutes. Heat oil up the oil, test with a piece of dough until it rises up. Fry each donut for about 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 the excess oil. Roll the donuts in some castor sugar. Whilst the donuts are busy frying, mix the frosting ingredients. In a bowl, smooth together the softened butter, tahini, peanut butter, and powdered sugar. once mixed well, add in the beet powder and salt. Use a piping bag and a small piping tip, to fill the inside of the doughnut, pulling back as it fills until it’s out. decorate with fresh strawberries. Serve immediately or let cool to room temperature and store in an airtight container for up to 2 days. Photo Gallery Hope you love this donut recipe as much as we do!! M*
Roasted blueberry brioche donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 19g active dry yeast 200ml soy milk 40g vegan white sugar 1 1/2 tsp salt 1/4 tsp vanilla powder or 1 tsp vanilla essence 200g bread flour 200g all-purpose flour Potato “egg” (ingredients below) 100g vegan butter or cubed coconut oil 1 L canola oil for frying Castro sugar for dusting Potato “egg” 1 tsp potato protein or corn starch 1/8 tsp xanthan gum 1 1/2 tsp ice-cold water 2 tsp nutritional yeast Roasted blueberry pastry cream 1 cup blueberries 1/4 cup maple syrup/agave or golden syrup 1/3 cup soaked cashews 1 cup plant-based milk 2 tbsp corn starch pinch of salt Method Heat the plant milk until lukewarm and then add the active yeast, leave to bubble for a few minutes. Sift together the flour, sugar, potato egg, vanilla seeds, and salt together. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenized. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size. Once risen, wrap up in cling wrap and refrigerate overnight. The next morning, divide the dough and save the rest to make cinnamon knots, or roll the dough out 1 ½ cm on a floured surface and press out round shapes or hearts with a cookie cutter. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen. Heat up the canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, its rise to the top) and fry the donuts 2-3 minutes on each side until golden brown. Once brown on both sides, scoop out with a slotted spoon, on some paper towels to drain. Once cooled, roll the donuts in the castor sugar, make a hole at the one end of the donut with a sharp knife or the tip of the pastry nozzle, and fill with the roasted blueberry pastry cream. Roasted blueberry pastry cream Preheat oven to 175°C/350°F, place the washed blueberries on a parchment paper-lined baking tray, drizzle with the maple syrup and then bake for 10-15 minutes until gooey. Leave to cool before blending the rest of the pastry cream ingredients, pour into a saucepan on medium and stir until thickened, add more sweetness if desired. Leave to cool before scooping into a pastry bag fitted with a wide tip nozzle to fit into the donut. Fill with the pastry cream, and store with the pastry cream filling facing up so it does not leak out. Serve at room temperature, best to serve fresh the day the donuts have been made. Photo Gallery Hope you love these unbelievably fluffy donuts!! M*
