Raspberry chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/2 cup fresh or frozen raspberries, mashed 1-2 tsp honey or maple syrup 1/2 cup chia seeds 1 cup plant milk 1 scoop protein powder (optional) 1-2 tsp beet powder or 1/4 cup beet juice Fresh raspberries to serve Coconut Cream or yogurt to serve Melted nut butter or Bischoff cookie butter to drizzle Method 1. Mash the berries, add in the honey, then the chia seeds, milk, and protein powder, and leave to set. Let it thicken, mixing it again so they don’t clump together.2. Serve with some yogurt, or coconut cream, more raspberries, some strawberry jam if you like, and a drizzle of nut butter or Bischoff! Photo Gallery I hope you love this super delicious recipe! M* Related Posts
Tomato nectarine chilli oil salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups sliced ‘meaty’ tomatoes 1 cup sliced nectarines 1/3 cup sliced shallots 1/4 cup rice wine vinegar 1 tsp sesame oil 1 tbsp favourite chilli oil crunch salt and pepper to taste fresh basil to serve Method Mix the dressing, set aside, and add the sliced tomatoes, nectarines, and sliced shallots onto a serving plate. Dress the salad with the dressing, decorate with fresh basil, and enjoy! Photo Gallery I hope you love this super easy and fresh salad! M* Related Posts
Quinoa pumpkin peach chickpea salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked quinoa 2 cups sliced orange pumpkin, slightly steamed 1 cup cooked chickpeas Lemon pickle from @Razia’s 1-2 tbsp honey salt and pepper 1-2 tbsp nutritional yeast 1-2 nectarines sprouts to serve sliced red onion Dressing 1 tsp English mustard 1-2 tsp honey 1-2 tsp apple cider vinegar 1 tbsp olive oil salt and pepper to taste Method Preheat the oven to 180 degrees Celsius. Slice the pumpkin, add to a tray with the cooked chickpeas, mix in the pickle, honey and nutritional yeast, season to taste. Bake for 20-25 minutes until jammy, serve on the cooked quinoa, add sliced nectarine cubes, mix the dressing and pour over the salad, and sprinkle on the red onion and sprouts. Photo Gallery I hope you love this amazing recipe!! M* Related Posts
Chickpea bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups soaked chickpeas Water to blend 1/4 cup nutritional yeast 1-2 tbsp psyllium husks Salt to taste everything bagel seasoning to taste seeds to decorate Method Soak the chickpeas in water overnight until doubled in size, nice and plump. Drain and add into a blender with around 1 cup of water, the nutritional yeast, and salt. Blend until you have a coarse yet sticky mixture, scoop into a bowl and then mix in the psyllium husks, seasoning, and scoop on to parchemnt paper. Form into a neat little ball, press on some mixed seeds, and bake for 20-30 minutes @180 degrees Celsius. Let it cool completely before slicing. Add smashed avocado, hummus, and other various toppings! I like to freeze the slices and just pop them in the toaster when I am craving some wholesome protein-packed toast. Photo Gallery I hope you love this super easy and protein-packed bread! M* Related Posts
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