Gingerbread star ice cream sandwiches
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 200g oat or self-rising flour• 50g coconut oil• 25g Buttanutt Almond butter nut butter• 2 tbsp honey or maple syrup• 1/2 tsp cinnamon• Dash of nutmg• Dash og ginger• Pinch of salt• 1/2 tsp bicarbonate de soda• 1/4 cup Buttanutt vanilla Almond milk• Ice cream to serve• Sprinkles to dip• More nut butter or melted chocolate to decorate Method 1. Preheat the oven to 175 degrees Celsius.2. In a bowl, add in the flour, spices, salt, and bicarbonate de soda.3. Melt the coconut oil, and pour this along with the almond butter, honey, and a little bit of the milk until you have a smooth yet workable dough.4. Roll the dough out on a floured surface or on parchment paper and press out the stars for the ice cream sandwiches.5. Place the cookies on a baking tray lined with parchment paper and bake for 12-15 minutes until golden.6. Let the cookies cool.7. Layer some ice cream on parchment paper in a square tray, let it freeze completely before cutting out the stars.8. Working fast, sandwich the ice cream stars between two of the cooled star cookies and then roll in some sprinkles, top with some chocolate, freeze again until set, and enjoy! Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed Christmas** M* Related Posts
Honey roasted carrot protein dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups sliced and washed carrots 1 cup canned chickpeas 1/3 cup slivered almonds Olive oil honey 1/4 tsp mixed allspice 1/2 tsp ground cinnamon Dash of onion or garlic powder Salt and pepper to taste Pea hummus 1 1/2 cups canned chickpeas 1 cup thawed peas 1-2 tbsp tahini 1 tbsp honey 1-2 tbsp lemon juice 1/3 tsp ground coriander 1/2 tsp ground cumin Salt and pepper to taste Ice cubes for blending Method 1. Preheat the oven to 180 degrees Celsius. Add the carrots and chickpeas into a roasting trayand drizzle with oil, the spices, salt, pepper, and the honey.2. Roast for 20-25 minutes until jammy and golden.3. Blend the pea hummus ingredients until smooth, and add some water or milk to smooth it out.4. Slather the hummus on a serving platter and once the vegetables have cooled, top on to thehummus, along with toasted slivered almonds, some pomegranate seeds, fresh herbs, and adrizzle of honey and lemon zest, and enjoy! Photo Gallery I hope you love this exquisite protein packed recipe! M* Related Posts
Watermelon feta blueberry salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3-4 cups sliced and cubed watermelon 1 cup blueberries Sliced radishes 1/2 cups toasted pistachios Feta to serve Mint to serve Dressing 1/3 cup olive oil 1-2 tsp apple cider vinegar 1-2 tsp honey 1 tsp dijon mustard 1 tsp fresh ginger Some salt to taste Method Mix the dressing well, add the watermelon to a serving platter, add the blueberries, slicedradishes, cubed feta, and mint. Top with the pistachios and the dressing and enjoy! Photo Gallery I hope you love this super easy and fresh salad! 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
Rice paper spinocopitta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1/3 cup chopped fennel 1/3 cup chopped leeks 1/2 cups cooked potatoes, diced 1 block firm tofu (200g) 2 cups baby spinach, fresh or frozen 1/2 tsp dill or fennel seeds dried oregano greek seasoning salt and pepper squeeze of lemon juice 3 sheets of rice paper water everything bagel seasoning oil to bake Method Add the fennel, leeks, and potatoes to a hot pan with some olive oil. Season to taste and add the herbs and spices, fry until fragrant before adding in the spinach and the tofu. Once cooked, remove to cool, then dip some rice paper in water and place on a wooden board, made wet with some water so the rice paper doesn’t stick, layer the three rice papers into a row overlapping each other at the edges. Add the filling in the center like a sausage and fold over the edges, wrapping up the filling encased like a sausage. Roll up the sausage and then place on parchment paper, drizzle with oil, the everything bagel seasoning, and air-fry or bake until super crispy! Slice and enjoy! Photo Gallery Hope you love this super easy and flavourful recipe! M* Related Posts
Vegan chocolate french crème eclairs
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1/4 cup vegan butter or white margarine 1/2 cup water 1/2 cup unsweetened soy milk or oat or almond milk (high protein content) 1/4 teaspoon salt 2 tsp granulated sugar 1 1/4 cups all-purpose flour melted chocolate to top icing sugar Egg substitute 1/4 cup aquafaba (liquid from a can of chickpeas, measured before whisking) 3 tsp potato starch 2 tsp tapioca starch 2 tsp baking powder 1/8 tsp xanthan gum Pastry cream 400ml can of coconut cream or soy milk 1/3 cup corn starch 1 tsp vanilla extract 1/4 cup vegan butter or white margarine Method Preheat the oven to 190 degrees Celsius. In a medium saucepan, add the vegan butter, water, soy milk, salt, and sugar, and heat to medium. Stir until the butter has melted, then bring it to a simmer. Reduce the heat to low and add the flour all at once. Stir until the flour is mixed in and a ball of dough forms. Alternatively, microwave at 1-minute intervals until the dough comes together. Cook the dough in the pan for 2 minutes, mashing the bottom against the bottom of the pan. Transfer the dough to the bowl of a stand mixer (or a large bowl) and let cool for 5 minutes. For the eggs substitute: In a medium bowl, pour in the 1/4 cup aquafaba, then add the potato starch, tapioca starch, baking powder, and xanthan gum. Using a whisk, whisk the powder into the aquafaba until foamy, about 1-2 minutes. With a whisk or a hand mixer- Mix until combined, about 30 seconds to 1 minute. Line a baking sheet with parchment paper and lightly brush it with water, which helps them puff up and not dry out. Transfer the pastry dough to a piping bag with a large tip. For cream puffs or profiteroles, pipe mounds about 2 cm tall, a few cm apart on the parchment paper. For eclairs, make them mini, about 1 cm tall and 3 cm long. Brush a little egg replacer on each one, gently. Bake in the center rack of the oven for 20 minutes at 190 degrees Celsius. Then, without opening the door, lower the heat to 180 degrees Celsius and bake for 5-10 more minutes until golden. Remove from oven and transfer to a cooling rack. Allow them to cool completely before slicing open and filling. Profiteroles Slice or pipe in from the bottom, pipe a large mound of coconut whipped cream (or custard) on the bottom half. Place the top pastry half on top, gently, then dust with powdered sugar or dip the top in chocolate sauce. For eclairs Prepare the chocolate topping: Place the chocolate chips and soy milk in a bowl and microwave for 30 seconds to 1 minute, stirring until it’s completely melted and smooth. Slice the eclair pastry in half, lengthwise, and pipe a good amount of custard onto the bottom half-or pipe in from the bottom. Drizzle or dip the top of the pastry into the chocolate, then place it on top of the custard. Store vegan eclairs and cream puffs in the refrigerator for 2-3 days in a covered container. They can also be frozen, but are always better fresh. Pastry cream Whisk all of the ingredients together and bring to a simmer on low until nice and thick. Once thick, scoop into a bowl, cover with cling film, and let it cool. When ready to pipe, whisk up again. Scoop into a piping bag with a large tip- and pipe! Photo Gallery I hope you love these uber delicious pastries!! M* Related Posts
Vegan Macarons
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Vegan Macaron Shells 100 grams almond flour 90 grams powdered sugar 75 grams aquafaba 1/4 teaspoon cream of tartar 66 grams granulated sugar food colouring or flavouring (powdered form) vegan buttercream frosting 100g white margarine or vegan butter 2-3 cups icing sugar Method Vegan Macaron Shells Gather all of your ingredients before starting to make macarons. Measure out all ingredients. Line two baking sheets with parchment paper or silicon mats. And fit a large piping bag with a round tip. Sift almond flour, powdered sugar, and cocoa powder together. Set aside. Straight out of the can at room temperature- Place 75 grams of aquafaba in the bowl of a mixer with the cream of tartar. Whip for about 1 minute, medium /low. At this point, raise the speed to medium and whip for another 2 minutes. Raise the speed to high and start to add granulated sugar, slowly, a bit at a time. Continue to whip until the aquafaba achieves stiff peaks. The whole whipping, from beginning to end, should last about 10-15 minutes, depending on the weather. Add sifted dry almond flour and icing sugar to whipped aquafaba. Start folding with a spatula slowly. Add food coloring at this point, if using any. Fold forming a letter J or nr 8 with the spatula. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very, very brief. Transfer batter to the piping bag. Pipe 2-3 cm circles on a baking sheet lined with parchment paper or silicone mat. I usually use 2 sheets. This will depend on how big you pipe your macarons. Slam the trays against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles. Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron Pre-heat the oven to 150 degrees Celsius. Bake one- two trays in the middle of the oven, placing only one to two trays at a time. Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat. Baking time might vary depending on your oven and the weather. Let the macarons cool down before filling. Side note: Try to make the macarons in sunny not rainy, weather. Photo Gallery I hope you love these decadent cookies so much! M* Related Posts
Chocolate ganache overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled or quick oats 1/2 cup buckwheat groats pinch of salt some milk to mix 1-2 scoops of protein powder sweetener if you like Ganache 1/2 avocado 1-2 brown dates or honey or date syrup some milk to blend 1-2 tbsp caco powder pinch of salt splash of vanilla extract Method Mix the oats and the buckwheat groats and blend half of the mixture into flour, or use it as is. This makes the texture more creamy. Mix the overnight oats ingredients well. Leave to sit overnight or for at least an hour. Blend the ganache topping until super smooth. Add the overnight oats into a jar and top with the ganache and enjoy! Photo Gallery I hope you love this ever-so-creamy recipe as much as I do!! M* Related Posts
Broccoli chilli crunch pesto
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup steamed broccoli 1/2 cup roasted almonds1 packed cup fresh basil 1/2 cup grated vegan parmesan cheese 1/3-1/2 cups good-quality olive oil 1 tbsp nutritional yeast 1-2 tsp lemon juice Salt to taste Chili flakes 1-2 tbsp dry crispy fried onions (optional) Additionally, you can add lemon zest Method 1. Blend all of the ingredients in a high-speed blender and store in a glass container, top with more seasoning and olive oil, and pop in the fridge for up to one to two weeks. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Adventure bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 2 1/4 cups old-fashioned rolled oats @lifestylefoodsa• 1 cup sunflower seeds, toasted• 1/2 cup pumpkin seeds, toasted• 3/4 cups cashews, toasted and coarsely chopped• 3/4 cup flax seeds @lifestylefoodsa• 1/3 cup psyllium seed husks• 3 tbsp chia seeds• 2 tbsp honey syrup• 1/4 cup olive oil• 2 1/2 cups room temperature water• Pinch of salt Method 1. In a large bowl, add all of the dry ingredients, then pour in the room temp water, honey, olive oil, and a pinch of salt.2.Let it sit at room temperature for 30-60 minutes.3. Then pour the batter into a bread tin, then bake at 180 degrees Celsius for 50-60 minutes.4. Let it cool completely before slicing! Photo Gallery Hope you love this bread as much as i do!! M* Related Posts