High protein sourdough
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 100g active sourdough starter 400ml lukewarm water 10ml coconut oil or olive oil 200g good-quality white bread flour 200g brown bread flour 50g rolled or quick oats 1/3 cup mixed seeds (optional) 50g pea protein or iso whey protein powder 20g pink salt 1/4 cup sesame seeds Method First off, measure out your active sourdough starter into a bowl, add the lukewarm 400ml water, and the oil. mix well. Then add the flours, protein powder, and oats and mix until you have a sticky dough, scraping down the sides. Cover and leave in a warm area to rise for an hour. Wet your hands, then start your stretches and folds every 30 minutes for two hours. By the third time, stretch and fold, fold in the salt. When you have finished the stretches and folds, leave to bulk ferment for 4-8 hours, depending on the room temperature. Once your sourdough has doubled in size and you have beautiful air bubbles, you can scoop out the dough on a properly floured surface. Here you can mould and form the dough-see video here. Once you have shaped your dough, place it in a basket or on a floured baking paper in a bowl to cold ferment in the fridge overnight-i like it to cold ferment for 36 hours. The next day, use a cast-iron pot and place it in the oven to heat at 220 degrees Celsius. Once the pot has heated for 15-20 minutes, remove from the oven, add in the bread, quickly score it, sprinkle on the seeds, and then add 2 ice cubes into the pot, close with the lid, and bake for 50-60 minutes. 30 minutes in, remove the qgain, score again, add more ice cubes, close the lids. The last 20 minutes, leave the bread to bake without the lid. Once the bread has baked, remove it from the oven and let it cool completely before slicing. Photo Gallery I hope you love this ultra-delicious sourdough recipe M* Related Posts
Protein sourdough banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium bananas, mashed 60g active sourdough starter discard 1/4 cup olive or coconut oil 1/4 cup honey or date syrup (can be left out) 1 tbsp almond butter 300ml coconut milk or oat milk 1 tsp vanilla extract 1 1/4 cups oat or spelt flour 1/2 cup self-rising flour 1/3 cup almond flour or shredded coconut 1/3 cup pea or plant-based protein powder of choice 1 tsp baking powder pinch of salt walnuts to top Method Mash the banana and add the starter, oil, honey or date syrup, almond butter, milk, and vanilla, and mix well. Fold in the flours, protein powder, baking powder, and salt. Leave to rise for 30-40 minutes until doubled in size. Spray a bread tin with non-stick spray or line with baking paper. Scoop in the batter, top with the chopped walnuts, and then a dust of cinnamon. Bake the loaf for 30-40 minutes at 180 degrees Celsius. Photo Gallery I hope you love this delicious, protein-packed, and gut-loving recipe! M* Related Posts
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
Everything bagel pastry bites
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1-2 sheets puff pastry The old stone mill everything bagel seasoningFilling 400g creamed cheese or smooth cottage cheese (vegan if possible) Fresh or chopped dill 1 tsp lemon zest 1-2 tsp lemon juice Salt and pepper to taste Butter or egg washToppings: Salmon or carrot lox Olives Capers Fresh herbs Method 1. Lay out the puff pastry. Use a cookie cutter to make a 15 cm round mould. Use a smaller cookie cutter for the centre, cutting only partially through.2. Brush the edges with egg wash or melted butter, sprinkle the everything bagel spice on the edges, and then bake or air-fry the puff pastry rounds for 10-12 minutes, until brown. Let them cool.3. Mix the filling ingredients, adjust to taste, scoop into a ziplock bag, snip off the edge, and fill the bites with the creamed cheese. Add desired toppings and enjoy! Photo Gallery I hope you love these delish pastry bagel bites! M* Related Posts
Frangipane honey cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 1 3/4 cups and 1 tbsp (260 g) all-purpose flour (sub half with spelt, buckwheatflour, or oat flour)• 1/4 cup almond flour• 1/2 cup raw honey or maple syrup• 1 and 1/4 tsp baking powder• 1/4 tsp salt• 1/3 cup Buttanutt almond honey nut butter• 1/3 cup melted vegan butter or olive oil• 1/2 cup and 1 tbsp unsweetened plant-based yogurt or coconut cream• 2 tbsp (30 ml) Buttanutt almond or coconut milk• 1 tbsp (15 ml) vanilla extract• 1-2 cups chopped strawberries• 1/2 cups slivered almonds• Honey to serve• Vegan ice cream or whipped cream to serve Method 1. Preheat the oven to 180 degrees Celsius. Line or spray a brownie baking tray or a deep cake square tray, 30/20 cm baking tray.2. In a large bowl, whisk together the dry ingredients. Add the flour, baking powder, and salt to a large mixing bowl. Whisk until combined.3. Melt the butter. Let it cool. Whisk in the wet ingredients. Pour the melted vegan butter or olive oil, honey, yogurt, almond honey nut butter, almond milk, and vanilla extract into the dry ingredients. Whisk until combined. The batter will be very thick. This is normal.4. Once the batter is smooth, scoop it into the square pan and spread the top into a soft and even layer.5. Add dollops of Almond honey butter on top and make swirls with a knife. Add the fresh strawberries, almond slivers, and drizzle over more honey before baking.6. Bake the cake for 50-60 minutes or until golden brown. You can test the doneness by pricking the cake with a toothpick. If it comes out with a few crumbs, it’s done.7. Let the cake cool completely before slicing. Serve with vegan ice cream or whipped coconut cream and a drizzle of honey, and enjoy!8. This pound cake will keep for up to 5 days stored at room temperature. Photo Gallery I hope you love love this cake as much as we do!! M* Related Posts
Cashew cream pastry horns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 puff pastry sheet 6-8 room horn iron moulds 1 cup mascarpone or smooth cottage cheese 1-2 raw honey 1-2 tbsp Buttanutt cashew butter 1 tsp vanilla or almond extract Optional: icing sugar to serve Method Preheat the oven to 180 degrees Celsius. Slice the puff pastry into 2/3 cm strips, spray the moulds with non-stick spray or smear with melted butter or oil, wrap the puff pastry around the moulds like an ice cream cone. Place on parchment paper-lined tray and bake for 20-30 minutes until brown. For the filling: whip the mascarpone along with the honey, cashew butter, and vanilla essence until smooth. Scoop into a piping bag with a star nozzle and then once the puff pastry moulds are baked, cooled, and removed from the moulds, then pipe in the mascarpone, dust with a bit of icing sugar if desired, and enjoy! Photo Gallery I hope you love these delish pastry horns as much as we do! M* Related Posts
Apple almond butter fruit galette
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 sheet puff pastry 1/2 cup Buttanutt nut butter 2 Fuji apples, sliced Fresh berries to top in between Buttanutt GF granola to sprinkle on the edge Honey to drizzle Macadamia cashew ice cream 1 cup raw roasted cashews 200ml coconut cream 1 1/2 cups Buttanutt Unsweetened Macadamia milk 1/4 cup honey or maple syrup 1 tsp vanilla extract Method 1. Soak the cashews in the Buttanutt milk and coconut cream for about 1-2 hours until plumped up. Once plump, blend with the maple syrup and the vanilla extract. Blend until super smooth, pour into ice cubes, and freeze until set.2. Once set, blend the cubes with milk as needed and serve on top of the galette.3. For the galette- lay out the puff pastry on parchment paper, smear with the nut butter, leaving the edges open to fold over.4. Add the sliced apples and berries on top, fold over the edges of the puff pastry, and sprinkle the GF granola on the edges, drizzle with honey or maple syrup, and bake the galette for20-25 minutes at 180 degrees Celsius until nice and brown.5. Serve the galette with the ice cream and sprinkle on more GF granola and enjoy! Photo Gallery I hope you love this amazing fruit pie as much as we do!! M* Related Posts
Hummus spread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Basic hummus 1 can of chickpeas 1x can butter beans Old stone mill tahini Ground cumin Lemon juice, salt, and pepper to taste Olive oil Add-ins-Beet roasted lemon hummus 1-2 cups chopped beets 1/2 sliced lemon Salt and pepper Garlic flakes and powder Roasted red pepper and red onion hummus 1 red pepper chopped 1 medium onion, chopped 1/2 garlic bulb Olive oil Salt and pepper to roast Pesto Spinach edamame hummus 2 handfuls of baby spinach 1/2 cup slightly thawed edamame 1 tsp basil pesto Method Drain the beans or chickpeas slightly, add to a blender or blend with a hand blender with 1/4 cup of Tahini, 1-2 tbsp lemon juice, salt and pepper to taste, and a drizzle of olive oil. Add 1-2 cubes of ice to make the hummus creamier. Slice the vegetables, roast the different veggies in separate pans, and top with the salt, pepper, and olive oil. Roast until beautifully fragrant, and let it cool before adding to the hummus. For the various hummus flavours, divide the hummus into two parts, and add the desiredveggies for the various flavours. Serve in separate bowls, with various toppings on top. Serve and enjoy! Photo Gallery I hope you love these delicious hummus spreads! M* Related Posts
Chocolate almond ice pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/2 cup Buttanutt chocolate macadamia butter 1/4 cup raw honey 1 espresso shot 400 ml full-fat coconut milkCandied almonds 1 cup almond flakes or chopped raw almonds 1/3 cup raw honey Method In a container or blender, blend the ice cream ingredients until smooth. Pour into ice cream moulds until set. For the candied honey almonds, place the almonds on a baking tray and drizzle with thehoney. Bake or air-fry for 8-10 minutes at 180 degrees Celsius until nice and caramel, watch out so itdoesn’t burn. Once baked, remove to cool and break or chop into tiny pieces. Once the ice cream pops have set, remove from the moulds, drizzle or drip with the meltedchocolate, and top with the cooled honey almonds. Photo Gallery I hope you love these ice pops as much as we do!! M* Related Posts
Tahini coconut stuffed dates
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 8-10 medjool soft dates 1 cup shredded coconut 1/3 cup runny tahini 1/2 cup honey pinch of salt 1-2 slabs of vegan hazelnut chocolate or regular dark chocolate yogurt-coated almonds or shredded almonds Method Slice the dates lengthwise, and remove the pits from the dates. In a bowl, add in the coconut, thini, honey, and salt. Mix well. Stuff the dates with the coconut mixture, dip in the melted chocolate, then dip in the shredded almonds or top with the yogurt-dipped almonds. Photo Gallery I hope you love these yummy stuffed dates! M* Related Posts