Peanut butter granola bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups quick oats 1/2 cup buckwheat groats 1/2 cup shredded coconut 1/3 cup roasted peanuts 1/3 cup coconut oil 1/2 cup Buttanutt peanut butter 1/3 cup maple syrup or honey 1 tsp vanilla extract Pinch of salt Peanut butter layer 1/2 cup peanut butter 1/4 cup honey or maple syrup 1-2 tbsp coconut oilToppings: Roasted peanuts Chocolate chips to top Method 1. Add the oats, buckwheat groats, shredded coconut, peanuts, and salt to a bowl.2. Then pour in the melted coconut oil, peanut butter, honey, and vanilla extract.3. Mix well, until beautifully combined, press into a parchment-lined tray, bake the bark for 10-15 minutes at 180 degrees Celsius.4. Once the bark is brown and baked through, freeze until set.5. Then, melt the peanut butter layer together until smooth, pour it onto the bark base, then top the bark with the peanuts, chocolate chips, and drizzle with some honey and freeze again until set.6. Break the bark and enjoy! Photo Gallery I hope you love this delicious snack! M* Related Posts
Fruit cake crackers
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 tsp baking soda 1 1/2 tsp salt 1 tbsp fresh rosemary or thyme, finely chopped (or 1 tsp dried) 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon black pepper 3/4 cup dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc) 3/4 cup nuts or seeds, chopped (pecans, pumpkin seeds, almonds, pistachios, walnuts, sunflower seeds, etc.) 1 tablespoon orange or lemon zest 1 cup milk of choice (we used oat milk, but any kind works) 1/4 cup honey or date syrup Brandy to soak fruit Method Add the fruit to a bowl, and cover and soak with brandy for 1-2 days in the fridge. Preheat oven to 175 degrees Celsius and line two mini loaf pans with parchment paper. Add both flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, soaked and drained dried fruit, nuts, and zest to a large mixing bowl. Stir until well combined. Stir in the milk and honey until well combined, with no streaks of honey remaining. Divide between the 2 mini pans. Bake for ~25-28 minutes, or until a toothpick comes out mostly clean. Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.) Preheat oven to 125 degrees Celsius on fan setting. Slice into 1cm thick slices. Place on a baking sheet lined with parchment paper. Dry out for 40-60 minutes until fully dry. Store in an airtight jar, or freeze in silicone bags for up to 1-2 months. Photo Gallery I hope you love love these crackers as much as we do! M* Related Posts
High protein gingerbread bites
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups oat flour 1/2 cup shredded coconut flakes 2 scoop Biogen salted caramel protein powder 1/3 cup milk 1-2 tbsp nut butter 1/2 cup mashed brown dates or 1/3 cup raw honey 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Pinch of salt Method 1. Add the dry ingredients to a bowl, then gradually add the milk, nut butter, and sweetener,along with the spices and salt, and mix well until you have a pliable dough.2. Roll the dough into balls and roll in coconut, cool until set, and enjoy as a dessert or snack! Photo Gallery I hope you love these delicious gingerbread snack balls! M* Related Posts
Raw lamington slice
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups shredded coconut 1/4 cup almond flour 1/2 cup coconut oil 1/3 cup honey or agave 1 tsp vanilla extract pinch of salt chia berry jam melted chocolate to top Berry jam 2 cups strawberries, fresh or frozen 1/4 cup honey or agave 1 tsp lemon juice 1/3 cups chia seeds Method Add the coconut and almond flour to a blender and blend until fine. Scoop the contents into a bowl and add the melted coconut oil, honey, vanilla, and salt, mixing well until it comes together. Press into a parchment paper-lined tray. Freeze until set. Bring the chia berry jam ingredients to a simmer, and mash the berries if needed. Let it cool before scooping it onto the coconut layer, and then freeze it again until set. Once set, pour on the melted chocolate, slice, and enjoy! Photo Gallery I hope you love these yummy bars** M* Related Posts
Coffee rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 800ml milk of choice 1-2 tbsp freeze-dried coffee 1 1/2 cups brown sugar or honey 1/4 cup molasses or golden syrup 500g Nutty wheat flour 200g self-rising flour 1 1/2 cups granola or muesli of choice (fruit and nut free) 1 1/2 cups bran or Weet-Bix 1 cup shredded coconut 1 cup mixed seeds (optional) 2 tsp baking powder 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius, smear two rusk trays with margarine or spray with non-stick spray. Melt the margarine, then add the milk, coffee powder, sugar, and vanilla. Then add in the flours, bran, muesli, seeds, shredded coconut, baking powder, and salt. When the batter is nice and smooth, scoop the batter into the trays, equally spread out, sprinkle sugar on top, and bake for 50-60 minutes until brown on top and cooked through. Remove the rusks from the oven, let them cool completely before removing from the pans. Remove the rusk from the pans, slice into fingers, and place on a baking tray to dry out on fan mode at 110-120 degrees Celsius until dried through. Flip the rusks over halfway so they dry well. Store in an airtight container at room temperature for up to one month. Photo Gallery I hope you love these delicious rusks!! M* Related Posts
Gluten-free vegan rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups coconut flour 1 cup almond flour (sub with brown rice flour or tapioca flour) 2 cups shredded coconut 1 cup mixed seeds 1 cups dried cranberries or chopped dates 1/4 cups corn starch 1/4 cup flaxseed flour or psyllium husk 1 1/2 cups brown sugar or coconut sugar 700 ml oat coconut milk or regular plant-based milk of choice 2 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 500g vegan butter or margarine Method Preheat the oven to 180 degrees Celsius. Melt the vegan butter or the margarine, then add the milk and vanilla extract. Gradually mix the flour, shredded coconut, mixed seeds and dried cranberries, flax flour, sugar, baking powder, and salt. Add more milk or water as needed and scoop it into pre-smeared or non-stick sprayed bread tins. Sprinkle on some sugar and bake the rusks for 45-50 minutes until golden and baked through. Let the rusks cool completely before removing from the bread tins, then gently slice the rusks (they are very soft and breakable) into slices and then into fingers. Lay out on baking trays, and let the rusks dry out for 5-6 hours at 110 degrees Celsius or until dry according to your oven. Photo Gallery I hope you love these super delicious rusks!! M* Related Posts
Hazelnut Rayu
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 200g toasted hazelnuts, skins removed 1/3 cups garlic flakes or 5 crushed garlic cloves 300ml neutral oil 2 tbsp chili flakes (Korean ones if you can find them) 1 tbsp chilli powder 2 tbsp brown sugar 1 tsp salt 2 tbsp toasted sesame seeds 2 tbsp soy sauce 2 tbsp sesame oil Method Toast the hazelnuts and remove the skins, chop roughly. Fry the garlic in the oil until nice and brown. Add the toasted nuts, sesame seeds, 2 tbsp chili flakes, 1 tbsp chili powder, sugar, salt, and sesame seeds, and pour the hot garlic fried oil over this mixture. Lastly pour in the soy sauce and sesame oil and mix well before storing in a glass container at room temperature for future use! Photo Gallery i hope you love this amazing chili oil recipe as much as i do! M* Related Posts
Salty vinegar potato crisps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 500g, thinly sliced baby potatoes 1 1/2 cups vinegar 1 cups water (more if needed) pinch of salt oil to bake or oil spray to bake salt to serve Method Add the thinly sliced potatoes, vinegar, water, and salt into a bowl and bring to a boil until the potatoes are tender. Place the potatoes on a parchment paper lined tray and lightly drizzle with oil or oil spray. Air-fry or bake at 200 degrees Celsius for about 15-20 minutes. Serve with some salt and ketchup and enjoy! Photo Gallery I hope you love these delicious potato crisps! M* Related Posts
Hazelnut snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base1 cup rolled or quick oats (GF if you like) 1/2 cup buckwheat groats 1 cup brown or Medjool dates (or sub with 1/3 cup liquid sweetener) 1/4 cup coconut oil 1 tbsp nut butter Pinch of salt Dash of vanilla extract Date caramel 2 cups brown dates soaked until super soft 1/2 cup nut butter to blend Pinch of salt Dash of cinnamon or vanilla extract Roasted hazelnuts Melted chocolate to top Sea salt flakes Method Process the oats and buckwheat in a blender until you have a crumb-like flour, add the dates and the coconut oil and pulse again until slightly combined, then add in the nut butter, salt, and vanilla plus a bit of water or milk until your base dough is nice and combined. Press into molds and freeze! Drain the brown dates and blend with the nut butter salt and vanilla, add some milk to smooth out, and add 1-2 tbsp of the date caramel onto the Snickers base! Toast the hazelnut, remove the skin, and chop and add to the date caramel. Freeze again Melt the chocolate and top onto the bars, add more hazelnuts and some seasoning salt. 5. Store the bars in the freezer and enjoy! Photo Gallery I hope you love these delicious and super easy snicker bars! M* Related Posts
Brookie fat bombs
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup coconut oil 1 cup coconut flour or almond flour 2 rounded cups smooth sugar-free Nut butter 2⁄3 cup Cocoa Powder 1⁄2 teaspoon Method Heat coconut butter in the microwave at 10-second intervals until melted. Add in the nut butter and the coconut flour, and mix well until smooth. Then divide the batter in two and add the cacao powder to the one batch & mix well until both batters are smooth.2. Scoop 2 heaping tablespoon-sized mounds into silicone mould + Freeze for 1 hour. Remove from the moulds and keep chilled, or freeze for easy snacking! Photo Gallery I hope you love these delish and satisfying snack bombs! M* Related Posts