All-bran buttermilk rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 600g self-rising flour 2 tsp baking powder 2 cups All bran fruit and oats crunch 300g brown sugar 1/3 tsp salt 1 cup chopped almonds 1/2 cup mixed seeds 1/2 cup dry cranberrires 1 grated apple 500g melted margarine 500g plant milk mixed with 1 tbsp vinegar to curdle to make buttermilk or just regular buttermilk orplain yogurt 1 tsp vanilla extract Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, All bran fruit and oat crunch, brown sugar, salt, chopped nuts, mixed seeds, and cranberries into a bowl. Mix well. Mix the margarine, buttermilk, and vanilla pour the wet into the dry, and mix well, fold in the grated apple and then scoop into parchment paper lined rusk tins. Smooth it out with a spatula and sprinkle on some more sugar, bake for 45-50 minutes and let it cool before slicing it to fingers. Dry out the rusks @110-125 degrees Celsius for three to four hours until dry. Store in an airtight container @ room temperature for up to 6 weeks. Photo Gallery I Hope you love these delicious rusks!! M* Related Posts
Edamame hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 x 375g can chickpeas, drained slightly 1 heaped tbsp tahini 3/4 cups edamame thawed with boiling water 1-2 tbsp lemon juice 1 tbsp nutritional yeast some olive oil (sub for the canned chickpea brine instead of the oil) salt and pepper to taste Sticky soy edamame 1 cup thawed edamame with boiling water 1 heaped tbsp soy sauce 1-2 tbsp honey 1 tbsp sesame seeds some oil (leave out for oil-free) edible herbs to serve Method Add the drained chickpeas, edamame, tahini, lemon juice, nutritional yeast, some oil or brine water, salt, and pepper to taste and blend until super smooth. Adjust the taste to your liking, sometimes I like adding in some miso paste, honey, or even soy milk. Add the edamame to a pan lined with parchment paper, drizzle over the soy sauce, honey, and sesame seeds, add a touch of oil if you like, and bake to air-fry for 10-15 minutes until caramelised. Scoop the hummus onto your serving bowl, add the cooled edamame on top, and chill until serving time! Photo Gallery Hope you love this super flavourful and protein-packed hummus!! M* Related Posts
Easter spiced biscotti
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Air fryer stuffed olives
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/2 cups giant green olives without the seeds, or olives of choice some soy milk to dip cornstarch to roll Breading mixture 1/3 cup chickpea or regular all-purpose flour 1/2 cup vegan cheddar or parmesan cheese, grated 1 tbsp nutritional yeast spices to taste like dried oregano, paprika, cumin ground onion flakes, etc. some olive oil vegan cream cheese to stuff (add your favourite pesto) vegan mayonnaise to serve Method Mix the breading mixture, add a tbsp of your favorite pesto to the cream cheese, and smooth out nicely. Scoop the vegan cream cheese into a piping bag or ziplock bag, pipe in a generous amount of the cream cheese roll in some cornstarch, dip lightly in the milk, and then roll in the breading mixture. Add to a parchment paper lined tray or air-fryer safe dish, add a drizzle of oil over the olives or mom-stick spray, and air-fry for 10-15 minutes at 180 degrees Celsius. Serve with some vegan mayonnaise, aioli, or your favorite dipping sauce! Photo Gallery Hope you love these delicious and super crispy Olives* M* Related Posts
Cashew pistachio nut butter
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 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* Related Posts
Protein beet brownies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Zucchini falafel flatbreads
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup grated zucchini 1 cup grated carrot 1 tbsp flax seeds 1 heaped tbsp tahini 1/3 cup almond flour 1/2 cup chickpea flour 1/4 cup nutritional yeast 1/2 tsp ground cumin 1/2 tsp za’atar spice mix 1/3 tsp ground sumac salt and pepper to taste 1 1/4 cup water sesame seeds to top toppings hummus sliced cucumber sesame seeds everything bagel seasoning fresh dill avocado sliced peaches or apple raw honey or agave syrup chilli flakes fresh basil pinch of salt Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, carrot, and the rest of the cracker ingredients to a bowl, gradually add the water until the batter starts to combine and, once the batter has a nice consistency, scoop on to a parchment paper-lined tray, sprinkle on a generous amount of sesame seeds and then bake for 15-20 minutes until golden. Slice the crackers into big squares and place them in the oven again to dry out for 60 minutes at 110 degrees Celsius until crispy. The longer you dry them out the harder the crackers will be. Add your desired toppings, like hummus, cucumber, bagel seasoning, and salt, or something sweet like peaches, avocado, honey, and chili flakes. Store the crackers in the fridge g for future use, and freeze them for easy snacking. Photo Gallery Hope you love these delicious crackers!! M* Related Posts
Melkkos sago pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 1 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup sago soaked in milk for an hour 2 cups plant milk of choice (gluten-free milk if you like) 1 tsp vanilla extract pinch of salt 1/4 cup golden syrup to sweeten 1/4 cup custard powder or corn starch mixed with some plant-milk cinnamon sugar to serve (make use of stevia or erythritol) vegan butter to serve golden syrup to serve or sugar-free syrup Method PLace the soaked sago in a saucepan and bring to a simmer with the milk, salt, vanilla, and sweetener. let it cook until translucent. Whisk in the custard powder slurry and let it cook for a few minutes more before serving with cinnamon sugar, syrup, and more milk or coconut cream. Photo Gallery Hope you love this SA-inspired sago/melk kos recipe!! M* Related Posts
Tomato mummy puff pastry tarts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 sheet puff pastry Tomato jam Cayenne pepper pink salt Coconut oil to brush Candy eye sprinkles Method 1. Preheat the oven to 180 degrees Celsius.2. Slice the puff pastry into equal small squares for each mummy, and keep one of the squares aside to slice into strips for the mummy’s bandages.3. Add a generous dollop of tomato jam in the center of each square spread out, and add the bandages on top leaving some space for the eyes. Pinch the sides and slice the excess dough neatly away if it sticks over.4. Brush the mummies with coconut oil, and sprinkle over the cayenne pepper and pink salt. Bake for 15-18 minutes until golden. Photo Gallery Hope you love these super cute puff pastry snacks! M* Related Posts
Slow roasted tomato hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 x can of canned chickpeas slighty drained 1 tbsp runny tahini 2-3 tbsp olive oil 1 tbsp lemon juice 1-2 tbsp nutritional yeast 1/2 tsp ground cumin 1/2 tsp ground smoked paprika Salt and pepper to taste Black onion seeds to top 2 cups cherry or Roma tomatoes 1/2 garlic house fresh thyme salt and pepper to taste Method Place all of the hummus ingredients in to a high speed blender and blend until smooth. Place the cherry tomatoes in an oven-proof dish and drizzle over around 1/3 cup olive oil, slice a garlic house in half and add half a garlic of the garlic in the pan (place upside down) add a few stems of fresh thyme, rosemary and sprinkle on some salt. Bake at 150 degrees Celsius for about 60 minutes until jammy. Place the tomatoes with the garlic in a glass jar or use right away on top of the hummus! Photo Gallery Hope you love this super creamy and tangy hummus! M* Related Posts