Double dark chocolate buckwheat loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 ½ cups buckwheat flour ½ cup tapioca flour or almond flour (this will produce a dense cake ) ½ cup cacao powder 1 ½ tsp baking powder ½ cup coconut sugar 1 ½ tbsp flax seed flour 1/4 cup water ⅔ cup melted coconut oil ⅓ cup coconut or soy milk 1 cup apple puree 1 cup dairy-free chocolate chips Chocolate ganache frosting 150g of your favourite dark chocolate 1/3 cup coconut cream or full-fat coconut milk cherries to decorate Method Preheat oven to 180 degrees Celsius. Line a bread baking tin with baking paper. In a mixing bowl add the apple puree, flaxseed flour, water, coconut oil, and milk. Whisk well. In a separate bowl add the buckwheat flour, almond flour, or alternative GF mixture, coconut sugar, baking powder, and cacao powder to a large mixing bowl. Whisk to combine. Pour the apple mixture into the flour mixture and stir until just combined. Fold in the chocolate chips, pour into the loaf tin, and bake for 50 minutes at 180 degrees Celsius. The loaf is baked once a skewer comes out clean when inserted into the center of the loaf. Once the bread is baked, remove it from the oven and allow to cool in the tin for about 10 minutes before transferring to a cooling rack. For the ganache- melt the chocolate slowly pour in the coconut cream and whisk well until it starts to thicken. Pour over the loaf, and let it set slightly before adding the cherries, slice and serve! Photo Gallery Hope you love this decadent double chocolate loaf! M*
Berry ice lollies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/4 cup beet or berry powder 1/3 cup raw honey or syrup of choice 2 cups Buttanut spreads macadamia milk 1/2 cup Buttanut spreads macadamia nut butter 1 tsp vanilla extract 1 cup blueberries Method 1. Place all of the ingredients except the blueberries in a high-speed blender and blend until smooth, pour into ice cream moulds of choice, and then add in the blueberries.2. Let the berry pops set, remove them from the moulds, and enjoy! Photo Gallery Hope you love these delicious and fresh berry pops!! M*
Herby pea hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups canned chickpeas (leave some of the brine to blend) 1 cup thawed or fresh peas 1/3 cup runny tahini 1 tbsp nutritional yeast 1-2 tbsp lemon or lime juice 1 tbsp honey or agave salt and pepper to taste 1 tbsp basil pesto some water, milk or chickpea brine to smooth out fresh herbs to serve pine nuts and olive oil to serve Method Place the chickpeas, peas, tahini, nutritional yeast, lemon juice, honey, agave, seasoning, and basil pesto in a high-speed blender. Blend until smooth, add some chickpea brine, milk, or water if it’s too thick. Scoop on to a serving platter and drizzle on some oil, hemp seeds, pine nuts, and fresh herbs. Serve and enjoy or store in an airtight container for up to three days for optimal freshness. Photo Gallery Hope you love this delicious and protein-packed dip! M*
Cashew pistachio nut butter
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups roasted cashews 1 cup raw shelled pistachios 1/3 cup hemp seeds pinch of salt Method Add the cooled nuts to a high-speed blender, along with the hemp seeds and the salt. Process until it starts to form bread crumbs, scrape down the sides ever so often until the nut butter comes together. You have to break down the clumping of the nut butter, until it starts to smooth out> This takes about 15-20 minutes until the nut butter starts to smooth out, here you can decide the consistency, I like my nut butter quite smooth and runny! Store in a glass container for up to a month. Photo Gallery Hope you love this delicious and protein-packed nut butter! M*
Sweet potato chocolate mousse
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cup steamed sweet potato 1/3 cup brown dates or liquid sweeteners like honey or agave 3/4 cup coconut cream or full-fat milk 1/3 cup cacao powder 1 tsp vanilla extract pinch of salt Method Add the ingredients to a blender and blend until smooth, scoop into serving jars, add more cacao powder, and chill for 1-2 hours. Serve and enjoy! Photo Gallery Hope you love these delicious and. nutritious mousse cups! M*
Lentil Bobotie cups
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups cooked brown lentils 1 cup roasted or boiled Delica or butternut squash 1/2 red onion diced 1/2 -3/4 cups cup coconut milk 1/4 cup chutney 1 tsp yellow mustard seeds 1/2 tsp cinnamon 1 tsp ground turmeric 1 tsp medium heat curry powder 1-2 crushed garlic cloves 1 cup veggie stock 1 tbsp cornstarch olive oil to fry Chickpea egg batter 1 1/4 cups chickpea flour 1 1/4 cups milk or water 1 tbsp nutritional yeast salt to taste Method Preheat oven to 180 degrees Celsius. Add a generous dollop of olive oil to a pan, add in the spices, and yellow mustard seeds and fry until fragrant, add in the garlic, onion, and fry until translucent. Then add in the cooked lentils and pumpkin and top with some coconut milk to simmer for 5-8 minutes, add more coconut milk if desired later on. Lastly mix the cornstarch into the veggies stock and add to the bobotie mixture along with the chutney. Let it simmer on low to medium heat for another 8-10 minutes, and season as desired. Once the bobotie mixture has cooked, mix the chickpea batter into a pancake-thickness kinda of batter, line a muffin tray with paper cups or parchment paper, and add 2-3 tbsp of the chickpea batter then 1-2 tbsp bobotie mixture on top. Add a Laurier leave and then place in the oven to bake for 15-18 minutes until set. Photo Gallery Hope you love these delicious protein-packed cups! M*
Blended blueberry chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup chia seeds 1 cup blueberries 1 banana 1-2 bron dates or syrup to sweeten 1 cup milk of choice blueberry compote to top (just blueberries cooked soft with some water and honey if you like) granola to top Method Add the chia seeds, fruit, dates, milk, protein powder, and vanilla into a blender and blend until smooth. Top with more blueberries, blueberry compote, granola. Photo Gallery Hope you love super easy and delicious brekkie! M*
Chickpea feta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup chickpea flour 1/3 cup cornstarch or tapioca starch 1/4 cup nutritional yeast 1 1/3 cup milk salt and pepper to taste Brine 1/2 cup warm water 1/4 lemon juice 1/4 cup apple cider vinegar 2 tsp white miso paste (optional) 2 tbsp nutritional yeast 1 tbsp olive oil 1 tsp dried oregano 1/2 garlic flakes 1/2 tsp salt ground pepper Method Add the flour, nutritional yeast, milk, and seasoning. Place the mixture over medium heat until it starts to thicken, whisk so there are no clumps or you can make it a bit clumpy for texture. Once cooked, add into a parchment paper lined square tin or glass square baking dish, smooth out, and let it set in the fridge until set. Once set, slice into cubes, mix the brine of the feta, and place the cubes into conserving glasses, add the brine to the top and chill for future use for salads and curries. Photo Gallery Hope you love these delicious chickpea feta cubes* M*
Protein beet brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup chickpea flour (sub with cake flour, or self-rising flour) 3/4 cup spelt flour (sub with buckwheat flour or oat, or wholewheat) 1 scoop protein powder 1 cup cacao powder 1 tbsp flax seed powder 1 1/2 tsp baking powder pinch of salt 1 cup coconut sugar 1 cup coconut milk (more if needed) 1 tsp vanilla extract 1 1/4 cup cooked beets dairy-free chocolate chips Method Preheat the oven to 180 degrees Celsius. Add the flour, protein powder, cacao powder, flax seed powder, sugar, baking powder, and salt in a bowl. Blend the beet, milk, and vanilla extract until smooth, and pour the wet ingredients into the dry. Mix well. Fold in some chocolate chips and pour the brownie batter into the parchment paper-lined pan. Add more chocolate chips on top and then bake the brownies for 30-40 minutes until cooked through. Let the brownies cool, slice, and enjoy! Store the extra brownies in the freezer or fridge up to a few days. Photo Gallery Hope you love these delicious and nutritious brownies! M*
Peanut butter raisin bliss balls
Recipe Gallery Share the Love The year is finally upon us and New Year’s resolutions are in full play! This year, apart from being plant-based I am devoting more recipes to whole foods, gluten-free, and sugar-free ways of eating! I want to feel my best and it all comes down to what you eat how you rest, how you reset, and if food is the common denominator, then I am all for it! These raw peanut butter raisin bliss balls are just the perfect snack and they make the best meal prep lunchbox goodies to kick off this year to a great start… if you love peanut butter and raisins, these are the Perfect snack for you! Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cups gluten-free oats 1/3 cup shredded coconut (sub with almond flour or coconut flour) 1/2 tsp bicarbonate de soda 1 cup smooth peanut butter 1/3 cup honey/syrup of choice (sub with 1/2 cup soaked brown dates) 1/3 raisins (sub with chopped dates, chocolate chips or sprinkles) 1/4 tsp of salt 1/2 tsp vanilla extract add a scoop of protein powder to up the protein intake, like hemp, pea, or soya. alternatively add some chocolate chips if you like. Method Blend the oats and coconut ever so slightly, mix or melt the peanut butter and honey together (if needed), and whisk in the vanilla extract. Add the salt and bicarbonate de soda into the oats and mix well, then gradually add the peanut butter mixture until combined, add some milk or coconut oil for it to fully combine, and then fold in the raisins. Use a tbsp to scoop the cookie butter into your hands, roll it into balls, and place it in the fridge for future snacking, or freeze! Photo Gallery Hope you love these delicious raw nostalgic treats! M*
