Melkkos sago pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 1 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner 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*
Hertzoggie bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Tart base 2 cups cake or self-rising pastry flour, sifted 2 tbsp icing/castor sugar 90 g coconut oil or margarine softened not melted. Coconut frangipane filling 80 g vegan butter or margarine at room temperature 125 g caster sugar 40 g smooth apricot jam 90ml aquafaba ½ teaspoon vanilla extract 2 cups shredded coconut 30 g all-purpose flour sifted 1 tbsp cornstarch ½ teaspoon baking powder 1 cup smooth apricot jam (i used mom’s ) Method Base Combine the flour, and icing sugar/castor sugar, in a large bowl. Add the softened coconut oil or margarine and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs. Add ice cold water. 1 tbsp at a time, I added ¼ cup. Combine all the ingredients into a dough gently. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle or square tin large enough to cover your entire tin case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring. Trim the excess pastry and patch any holes with the cut-off excess. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes. Preheat the oven to 180 degrees Celsius. Line the pastry case with parchment paper and fill with baking beads or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes. Coconut frangipane filling While the pastry base is baking, prepare the filling. Cream oil/ margarine and sugar. Whisk in the flour. Add aquafaba, a small amount at a time. Whisk well after each portion of aquafaba. Gently fold in the shredded coconut and vanilla extract with a spatula. You should end up with a thick batter. Spread out the smooth apricot jam on to the base, then Fill the pastry case with coconut frangipane and spread the filling evenly. Sprinkle over more coconut and castor sugar. Bake the tart for about 30- 40 minutes, until the filling is nicely browned. Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into squares or slices. Store or freeze in an airtight container. Photo Gallery Hope you love this must-make South African cookie recipe, it was so delicious!! M*
Apple butterscotch malva puddding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250g whole wheat flour 1/3 cup almond flour 1/2 cup coconut sugar or brown sugar 1 1/2 tsp baking powder pinch of salt 1/2 cup plant milk 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flaxseed meal with added water to thicken) 1 tbsp apricot jam 1/4 cup coconut oil 1 tsp vanilla extract 1 cup peeled and sliced apples (optional) Butterscotch sauce 200 ml coconut cream or full-fat coconut milk 1/4 cup coconut sugar 1/2 cup vegan caramel (recipe on site-link in bio*) sub with golden syrup or sugar 1 tsp vanilla essence 1/2 tsp corn starch or potato protein Pinch of salt Method 1. Mix the flour, almond flour, baking powder, and salt then set aside. 2. Whisk the milk, apple cider vinegar, and vanilla essence. Let it curdle for a few minutes and then add the apricot jam, flax egg, and the melted coconut oil. 3. Mix the wet into the dry, add the baking soda and mix well, then smear a round tart base with coconut oil or non-cooking spray. 4. Pour the batter into the mold and decorate the top with the apples, smear with extra melted coconut oil and sprinkle on some extra coconut sugar. 5. Bake for 20 minutes until brown on top and then pour over the sauce after the pudding has cooled slightly. 6. Pour the sauce over little by little until the pudding has soaked it all up, serve the pudding lukewarm with vegan custard and ice cream. Butterscotch sauce 1. Place all the sauce ingredients in a saucepan and bring to a simmer until the sauce starts to thicken slightly. 2. Keep lukewarm until the pudding has baked and pour the sauce on top. 3. Set a little bit of the sauce on the side for serving. Photo Gallery Hope you love this recipe just as much as we do, it’s such a fabulous SA twist! M*
Vegan Creme Brûlée Milktart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsBase2 3/4 cup quick oats3/4 cup almond flour3/4 -1 cup coconut oil melted1/2 cup maple syrup or agave1 tsp vanilla essence1/2 tsp saltFilling1 cup cashews soaked in water for at least two hours2 1/2 cups plant-based milk (I used soy)1/2 cup coconut cream2/3 cup maple syrup or agave syrup2/3 cup corn starch1 tsp vanilla extract1/3 tsp saltTopping1/3 cup coconut sugar or fine castor sugar1 tbsp ground cinnamon powder Method Method1. Preheat the oven to 175 degrees Celsius. 2. Place the dry ingredients for the base in a food processor and blend until fine, gradually add in the coconut oil, agave, vanilla extract, and the salt and pulse until the base ingredients come together. 3. Press flat into a tart base lined with parchment paper, press flat with the back of a tablespoon. Dip the spoon in warm water to smooth the base out evenly.4. Bake the base for 10-15 minutes until brown and leave to cool until the filling is ready. 5. For the filling, place all of the ingredients in a high-speed blender and blend until smooth. 6. Pour into a saucepan and bring to a simmer on medium, stirring continuously until the filling thickens. 7. Pour on to the cooled tart base and tap the rim of the base to get rid of extra air bubbles. 8. Place in the fridge to set for at least three hours. 9. Remove the Milk tart from the fridge and then carefully remove from the tart mold.10. Sprinkle on the sugar and lightly start to burn the sugar until caramel with a kitchen blow torch.11. Lastly sprinkle over the ground cinnamon, slice, and serve right away. 13. Save the rest of the tart in an airtight container in the fridge for up to three days. Photo Gallery Hope you love this recipe as much as I do, it’s an absolute favourite in our house!
Vegan Hertzoggies
Vegan Hertzoggie is a very popular South African traditional recipe. It was always a dream of mine to recreate this recipe into a more “healthier” version, and even though there is still a decent amount of sugar in it. The vegan meringue and shortcrust base come pretty close to the original and all that sugar don’t even matter with the first bite. Its international apricot day, I thought these cookies are the perfect recipe to share! These cookies are making me crave summer and home really badly. They were loved by my husband, our son and some of my friends (they had no clue they were vegan).
Ginger chocolate oat cookies
Ginger chocolate oat cookies, I have been trying to find a name for the subtle spiced cookies. They are a mix between chocolate chip and festive ginger cookies, a phoenix you might call them. They are delightfully light, chewy and sweet. Christmas cookies are stressing me out for real, making beautiful cookies takes a lot of patience and loads of percision that is for sure! I have made two batches and the cookies came out all right, but the frosting is nothing to write home about! That’s where the true artist comes out…