Baklava cinnamon buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 1⁄2 cups all-purpose flour1/2 cup rye flour 1⁄4 cup coconut sugar 2 tbsp cocoa powder 1 package instant yeast (1 package = 2 1⁄4 tsp) 1 teaspoon salt 1 1⁄2 cups nondairy milk lukewarm 1⁄4 cup vegan butter, or margarine at room temperatureFor the Filling 1⁄2 cup vegan butter or coconut oil, room temperature 1/2 cup pistachio butter 3⁄4 cup coconut sugar 1 cup chopped pistachios Frosting Sugar syrup 2 cups brown sugar 1 cup water 2 tbsp rose water Method In a large bowl or a stand mixer, combine 3 cups flour, rye flour, sugar, cocoa powder, yeast, and salt. Turn the stand mixer to low and add in the non-dairy milk, vanilla, and food colouring. Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball. Mix by hand if you don’t have a stand mixer. 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 place in a warm place until double in size. Once the dough is doubled in size, pull out the dough and lay it out on a lightly floured surface. Using a rolling pin, roll dough into an approximately 30x 15 cm rectangle that is 1 cm thick. Cook the sugar syrup until the sugar has dissolved and becomes slightly thick, remove to cool. For the filling – smear a generous layer onto the cinnamon roll, and sprinkle over the sugar, pistachio butter, and chopped pistachio. Carefully roll cinnamon rolls into the log from the longest side up. Once completely rolled, place seam side down. Add a drizzle of the sugar syrup at the bottom, and cut the cinnamon rolls into 12 even-sized pieces. Place into a large non-stick pan with a flat base, pan and cover to rise for 45-60 minutes or until cinnamon rolls have risen. Preheat to 180 degrees Celsius. Once heated, place the dish inside and bake in the oven for 30-35 minutes. Once baked, remove from the oven and pour over the sugar syrup. Cream together the frosting and then add a generous scoop to the lukewarm cinnamon buns and some pistachios on top. Serve slightly warm and gooey. Photo Gallery Hope you love these super fluffy buns!! M*
Chocolate cinnamon babka
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Kuvings chocolate cinnamon babka• 3 1⁄2 – 4 cups all-purpose flour• 1 package instant yeast• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk• 1⁄4 cup golden syrup• For chocolate filling• 100g chocolate melted• 1 1/4 cup vegan cream cheese or regularGlaze• 1 1/2 cups powdered sugar• 1-2 tbsp milk Method In a large bowl, whisk the flour, yeast, and salt. Then, add in the dairy-free milk and maple syrup. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball. Once the ball is formed, grease the same bowl mixed in and place thedough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes ina warm, draft-free place until doubled.For the filling In a small bowl cream the melted chocolate and cream cheese together. Once risen, lightly flour a surface and roll the dough out until approximately 12×15 rectangle. Brush the margarine or coconut oil across the entire surface. Evenly smear the filling across the dough. Sprinkle on some cinnamon If adding, chocolate chips, evenly sprinkle across. Starting on one side, roll the dough into a log. Cut the log lengthwise carefully so there are two long pieces. Starting at one end, pinch the ends together and then braid the two pieces together and pinch them together again at the end. Carefully place in a well-greased loaf pan.*If your babka is not at the top of your pan, cover it and let it rise until it is. If it is, proceed with baking. Place in the air fryer, set the setting to bake, place the cooking temperature to 180 degrees Celsius, and bake for 30-32 minutes or until done. Once baked, remove the babka, sprinkle on some cinnamon sugar, and then drizzle with the glaze. Photo Gallery Hope you love this fluffy and delish babka! M*
Easter spiced biscotti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 2 tbsp ground flax seed flour• 2 cups all-purpose white flour or self-rising flour• 3⁄4 cup caster sugar (or coconut sugar for unrefined sugar version)• 1 tsp baking powder• 1 tsp cinnamon• 1 tsp ginger• 1⁄2 tsp cardamom (optional)• 1/4 tep all-spice• 1⁄2 tsp fine sea salt• zest 1 large (unwaxed) orange• 3⁄4 cup toasted cashews from Gaby’s earth foods or almonds, chopped roughly• Some dried raisins or ginger pieces• 1⁄4 cup + 1 tbsp soy or almond milk• 1⁄4 cup coconut oil or vegan butter, melted• 1⁄4 cup Amaretto liqueur (or more plant milk for an alcohol-free version sub with a shot ofespresso)• 11⁄2 tsp vanilla extract• Melted chocolate vegan chocolate• Sprinkled to decorate Method Melt coconut oil / vegan butter gently over very low heat, preheat the oven to 170 degrees Celsius, and line a baking tray with a piece of baking paper. Mix flour, sugar, baking powder, spices, salt, orange zest, chopped nuts, and dried fruit in a large mixing bowl. Combine all the wet ingredients: Add the wet ingredients to the dry ingredients and bring the dough together gently The dough should be not too dry or too sticky. If it’s too dry,add a touch more (1 tsp to begin with) plant milk or a touch more flour, if it’s too wet. Divide the dough in half and roll each half into a long, thick log on a lightly floured surface. Press it down slightly. Transfer the logs onto a large baking tray and flatten it into a 3-4 cm in diameter and 25 cmlong log. Place in the hot oven for about 30-35 minutes, until the log’s surface is firm and lightlybrowned. Let the logs cool down for 15-20 minutes before cutting them. Cut it into 1-1 1⁄2 cm slices with a sharp bread knife, be very gentle. Place the slices on a baking tray cut side down and return them to the oven for the second bake. Bake for about 20-25 minutes, at 160 degrees Celsius until your biscotti achieves the desired crispness & colour.8. Once cool, dip the biscotti in the melted chocolate, and sprinkles, and let them air dry. Keep them in an air-tight container for 3-4 weeks or freeze them. Photo Gallery Hope you love these deliciously crisp and spiced biscotti! M*
Double chocolate hot cross buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups coconut milk 2 1/4 tsp active dry yeast 4 1/2 cups flour bread flour or all-purpose flour 1/4 cup cacao powder 1/2 cup soft brown sugar, divided 1 cup dairy-free chocolate chips 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 cup vegan butter or margarine, room temperature Flour piped cross: 1/2 cup all-purpose or bread flour 1/2 cup water Hot cross bun bread wash: 1 1/2 tbsp melted vegan butter 1 tbsp golden syrup 11/2 tsp ground cinnamon extra chocolate chips Method Measure and weigh out all ingredients before beginning. Heat the coconut milk to lukewarm, then, stir in the 2 tbsp of the brown sugar with 1 tsp of flour. Add the yeast stir with a wooden spoon and cover. Place the bowl in a warm area to activate for 10-12 minutes. Add the remaining flour, plus the remaining brown sugar, cacao powder, cinnamon, nutmeg, and chocolate chips to a large bowl. Gently mix the ingredients for a minute, and use your hand to knead the dough until it comes together, the dough will look shaggy. (here you can make use of a stand mixer with a dough hook) Then, add in the room temperature vegan butter, and mix until the butter is incorporated into the dough, knead until you have a smooth dough. Place the dough ball into a large greased bowl, and cover with a clean dish towel. Place the bowl in a warm area. Proof the bread until it’s doubled in size, about an hour. While the dough is rising, you can grease a medium baking dish with cooking oil, or leftover vegan butter. Once the dough has doubled in size, punch it down lightly and gently pull the dough from the bowl onto a floured surface. Use a sharp knife or a pizza cutter, to divide the dough into 12-16 even pieces. To form round rolls, gently roll a dough ball in between your palms. Then pinch the bottom of the dinner roll together to create a more round top, and place the buns in the baking dish when done. Cover the dinner rolls with a thin clean dish towel place in a warm area and let them double in size again. Preheat the oven to 175 degrees Celsius. For the cross topping: Mix the flour and water in a small bowl. If you find the mixture is too runny to be piped, stir in another tablespoon or two of flour. Spoon the mixture into a piping bag or ziplock bag, and snip the end of the piping bag. Pipe one long line over a row of rolls, and repeat until every bun has a cross on it. Once the oven is preheated, place the vegan hot cross buns into the oven to bake for 23-28 minutes until golden. Glaze: Mix the tablespoon of melted vegan butter, golden syrup, and cinnamon, for the bread wash. Use a pastry brush to lightly brush the mixture over the tops of the rolls. Add a few more chocolate chips on top. Allow them to cool slightly, and serve warm with vegan butter. Store any leftover rolls in an airtight container or freeze. Photo Gallery Hope you love these super fluffy buns!! M*
Medjool stuffed dates
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 8-10 Medjool dates, pits removed (replace with brown dates, here you can smash them and use them as the base if not possible to stuff) Cashew pistachio nut butter or any nut butter of choice 100-150g Dark chocolate to dip Cashew butter frosting Crushed nuts to decorate Cashew butter frosting 1/3 cup cashew pistachio nut butter (sub again with nut butter on hand) 50g vegan white chocolate or icing sugar to mix Method Remove the pits of the Medjool dates, stuff them with 1 tsp nut butter, and add a few crushed nuts inside if you like. Freeze for about 20 minutes before dipping in the melted chocolate. Mix the frosting ingredients and then decorate the dates, add crushed nuts, and freeze again for 10 minutes. Enjoy! Photo Gallery Hope you love these ultra delicious raw vegan snacks!! M*
Almond praline chocolate eggs
Almond praline chocolate eggs are just what I’d like for breakfast every day, just kidding. These though take a bit of effort to make but they are soooo worth it. They are 100% vegan tempered chocolate eggs, made with the best fait maison ingredients you can think off.
Hot cross bun pull apart loaf
Hot cross bun pull apart loaf is the absolute best idea when you’re looking for something special to spice up your Easter celebrations. Its the perfect balance between doughy, sweet and spicy. It’s amazing to think that most all baked good can be made vegan, and oh bot, I’m so glad this one turned out so great! We thoroughly enjoyed this loaf so much and I even wanted to make it again but had to refrain myself to other Easter goodies for now. One thing is for sure, it was unforgettable.
Hot cross bun latte
Hot cross bun latte is just a perfect drink on this cold Friday. With Easter two weeks away, I can’t help but dive right into the spicy splendor the season has to offer. It is a pretty special event coming up and I want to celebrate accordingly, kicking off with this very delectable spicy latte. I haven’t done a whole lot of drinks on my website, but I had to share this one!