Roasted carrot hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Roasted carrot hummus 2 cups baby carrots or medium carrots, washed and sliced olive oil to roasted Season with ground cumin, coriander, cinnamon, fennel seeds, salt and pepper. 400g canned chickpeas, drained slightly (leave some of the brine to help to blend the hummus smooth) 1/4 cup runny tahini 1-2 tbsp lemon juice 1-2 tbsp honey 1-2 tbsp olive oil 1-2 ice cubes 1/2 tsp ground cumin 1/3 tsp ground cinnamon salt and pepper to taste Decorate: pomegranate jewels, herbs and edible flowers Hot honey 1/3 cup raw honey 1 tsp chilli flakes Hazelnut dukkah 1/4 cup raw hazelnuts 1/4 cup raw walnuts 1/4 cup sesame seeds 1/4 teaspoon fennel seeds 1/2 tsp cinnamon 3/4 teaspoon ground coriander 3/4 teaspoon ground cumin ½ teaspoon sea salt Method Preheat the oven to 180 degrees Celsius or bake the carrots in the air-fryer. Add the washed carrots to a parchment-lined tray, drizzle with the olive oil, herbs, salt, and pepper, and drizzle with honey. (Here, you can add some chickpeas along with the carrots to roast for 15-18 minutes until golden. ) Once the carrots have roasted, use 1/2 of the carrots to make the hummus. Add the hummus ingredients to a high-speed blender and blend until über smooth, add more ice cubes if needed, this will make the hummus even smoother. For the hot honey, just before serving heat the honey and the chili flakes until just a tad bubbly, then use it to decorate the hummus. Once all the elements are ready, layer the hummus onto a serving platter, then the carrots, crispy chickpeas, Dukkah, pomegranate seeds, herbs, and a drizzle of hot the honey. Hazelnut Dukkah In a small skillet over medium heat, toast the hazelnuts and hazelnuts for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning. Transfer the nuts and seeds to a food processor and add the cinnamon, coriander, cumin, and ¼ teaspoon of salt. Pulse until well chopped. Season to taste with more salt, if desired. Store in a glass container at room temperature for up to two weeks. Photo Gallery I hope you love this super creamy and flavourful hummus! M*
Biscoff banana muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium over-ripe bananas mashed 1/3 cups Lotus Biscoff spread 1/2 -1 cup coconut sugar 1/2 cups neutral oil 1 cup plant-based milk 1 vanilla extract 1 cup self-rising flour 3/4 cups spelt or wholewheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda pinch of salt toppings: melted Lotus Biscoff spread & Biscoff cookies Method Preheat the oven to 180 degrees Celsius. Mash the bananas, and add in the Lotus Biscoff spread, sugar, oil, milk, and vanilla extract. Sift the dry ingredients into the wet, like the self-rising flour, spelt flour, baking powder, baking soda, and salt. Mix well, scoop into paper-lined muffin trays, add some Lotus Biscoff cookies on top, and bake the muffins for 30-35 minutes until golden. Serve with a drizzle of the melted Biscoff spread on top! Ps: These muffins freeze well and make a YUM loaf too! Photo Gallery Hope you love these delicious muffins!! M*
Strawberry almond butter smoothie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 frozen bananas 1 1/2 cups frozen strawberries 1 1/2 cups plant-based yogurt 1 heaped scoop of vanilla protein powder 1 tbsp almond butter 1 tsp vanilla extract Method Place all smoothie ingredients into a high-speed blender and blend until smooth. Add some smooth almond butter on top of the smoothie and enjoy! Photo Gallery Hope you love this super easy and delicious smoothie!! M*
French silk pie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 packet of Oreo cookies crushed 1 cup shredded coconut 1/2 cup almond flour 150g melted vegan butter or margarine Filling 300g vegan cream cheese 1 cup soaked cashews 200ml Buttanutt chocolate oat milk 1/2 cup Buttanutt chocolate macadamia nut butter 100g melted chocolate 250ml chilled Whipped coconut cream Coconut cream to serve Chopped chocolate to serve pomegranate seeds to serve Method Crush the Oreo cookies, add into a bowl along with the coconut, and almond flour, and pour in the vegan butter or melted margarine. Mix well and then scoop into a round tart tin, filled with parchment paper. Bake or chill the base while making the filling. For the filling, add the creamed cheese, cashews, and chocolate oat milk to a high-speed blender, once well combined pour in the melted chocolate and blend again. Then whip up the coconut cream until nice and fluffy and then fold it into the chocolate filling, be careful not to whisk too vigorously. Pour the filling onto the base, smooth it out with a butter knife or a spoon, and allow to set for at least two hours before serving with more coconut cream, chopped chocolate, and Pomegranate seeds. Photo Gallery Hope you love this ultra delicious PIE! M*
Cashew butter Chicken
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 250g vegan paneer or tofu 300g canned and drained chickpeas 1 tbsp coconut oil or vegan butter 1 tsp fresh ginger minced 4-5 cloves of garlic minced 1 white onion chopped 1 tbsp curry powder 2 tsp garam masala 3/4 tsp salt 1/2 tsp paprika 1 cinnamon stick 3 cups tomato sauce, passata sauce 1 tbsp honey or brown sugar 1 1/2 cups chopped vegan paneer or tofu 1-2 tbsp Buttanutt cashew butter 1 cup Buttanutt almond milk Fresh herbs for garnish For serving: cooked rice & naan bread Method Add the oil to a deep base cooking pan/pot. Add the fresh ginger, garlic, and white onion, and cook for 2-3 minutes. Add all spices, and then after a few minutes add the vegan paneer, chickpeas, passata, and some honey or sugar. Let the curry simmer with the lid on for about 10 minutes. Then after 10 minutes add the cashew butter and the almond milk. Taste and adjust seasonings. Add more salt/pepper/sugar/salt to taste. Serve with rice or naan bread and garnish with fresh herbs (cilantro for example). Enjoy! Photo Gallery Hope you love this super YUMMY vegan butter chicken! M*
Crème brûlée sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, scrubbed and steamed or boiled until soft Crème brûlée filling 2 cups coconut milk 1/3 cup sugar or syrup 1 tsp vanilla extract 1/4 cup cornstarch some extra sugar to burn Method Steam the sweet potato until soft, (you can also bake them at 200 Degrees Celsius for an extra crispy skin) slice lengthways, or scoop some of the flesh out to make some room for the crème brûlée filling. Whisk the filling ingredients well until smooth, bring gradually to a simmer, whisking as you go along, let it thicken, fill the sweet potatoes, add the sugar, and caramelize with a kitchen blow torch! serve and enjoy!! Photo Gallery Hope you love these wonderful Yummy sweet potatoes! M*
Almond croissant loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients ¾ cup coconut or brown sugar ½ cup full-fat coconut milk or cream or vegan yogurt ⅓ cup dairy-free milk ½ cup melted coconut oil of olive oil 1 teaspoon of apple cider vinegar 1 teaspoon vanilla extract, 1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat) 1 ¼ cups almond flour 2 ½ teaspoons baking powder Pinch of salt roasted diced almonds or slivered almonds more sugar to top Frangipane swirls 1/2 cups cashew butter 1/4 cups coconut oil 1-2 tbsp syrup of honey 1/2 cups almond flour Method Preheat the oven to 180°C degrees celsius. Add all the wet ingredients to a large mixing bowl and whisk until combined. Add all the dry ingredients and mix until just combined. In a separate bowl, Mix the frangipane ingredients until smooth. Line a banana bread tin with parchment paper, scoop half of the batter into the tin, add a few drops of the frangipane filling, and make some swirls. Top with the rest of the batter, add the last bit of the frangipane and make some swirls. Top with diced almonds, and some sugar and bake for 35-45 minutes at 180 degrees Celsius. Once the loaf is baked, let it cool before removing and slicing! Photo Gallery Hope you love this delicious loaf! M*
Raw Date pecan pie bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups de-seeded brown dates or soft brown Medjool dates 1 cup almond butter or peanut butter 1/4 cup coconut oil 1-2 tbsp honey or syrup if you like 1-2 cups roasted pecans cacao nibs Almond butter ganache 1 cup almond butter 70g dark chocolate pinch of salt Method De-seed the dates, and slice in the middle, Add the dates as the base, and spread it out onto a parchment paper lined bread tin or square tin of choice. Melt the almond butter and coconut oil together, add some syrup and a pinch of salt if you like! Pour over the dates, then add the roasted pecans and freeze until set. Melt the almond butter ganache ingredients together and pour over the pecan bars, add some cacao nibs, freeze again, place in storable jars and slice to enjoy as you like out of the freezer. Photo Gallery Hope you love these super delicious pecan pie bars!! M*
Buckwheat baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked buckwheat groats 1 tbsp nut butter 1 scoop protein powder pinch of salt splash of vanilla extract chocolate chips Method Soak the buckwheat groats overnight or for 1-2 hours. Drain slightly and then add the rest of the ingredients into a high-speed blender and blend until super smooth, pour into ramekins, top with the chocolate chips, and bake or air-fry for 10-15 minutes. Photo Gallery I hope you love this delicious GF buckwheat baked ‘oats’ M*
Pumpkin pecan bread puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups soft white bread ( 1 cup pecans Brown sugar Spiced Pumpkin sauce 1 cup soft cooked pumpkin, like butternut 1 cups milk (more if needed) 1 1/2 tbsp cornstarch 1/4 cup honey or coconut sugar 1 tsp vanilla extract1/2 tsp ground cinnamon1/4 tsp nutmeg1 /4 tsp ground ginger Method Blend the pumpkin, milk, corn starch, honey, vanilla, cinnamon, nutmeg, and ginger. Add the cubed bread into your serving ramekins and drench with the pumpkin sauce. Push in some pecans, in between the bread cubes and then add a sprinkle of sugar on top. Bake the puddings for 10-15 minutes until nice and brown on top. Photo Gallery I hope you love these super easy desserts/breakfasts!! M*
