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
Honey roasted macadamia carrots
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups mini baby carrots or tri-coloured carrots-washed and dried 1/2 cup Buttanutt macadamia butter 1/3 cup honey 1/2 tsp cinnamon 1/4 tsp allspice 1/2 tsp ground ginger Some salt and pepper to taste Sesame seeds to sprinkle Full-fat yogurt or creamed cheese to serve Fresh herbs to serve Toasted pumpkin seeds to serve Cranberries to serve Drizzle of Olive oil or Chilli oil to serve Chopped herbs to serve Edible flowers to serve Method Preheat the oven to 175 degrees Celsius. Add the washed carrots to a roasting tray and drizzle with the nut butter, honey, and thespices, mixing well until all of the carrots are coated. Roast the carrots for 20-25 minutes until golden and delicious, and then let them come downto room temperature before topping with some creamy yogurt. Top with toasted pumpkin seeds, cranberries, fresh herbs, edible flowers, and a drizzle of oil! Photo Gallery I hope you love these beautifully roasted carrots! M* Related Posts
Fruit cake crackers
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 tsp baking soda 1 1/2 tsp salt 1 tbsp fresh rosemary or thyme, finely chopped (or 1 tsp dried) 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon black pepper 3/4 cup dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc) 3/4 cup nuts or seeds, chopped (pecans, pumpkin seeds, almonds, pistachios, walnuts, sunflower seeds, etc.) 1 tablespoon orange or lemon zest 1 cup milk of choice (we used oat milk, but any kind works) 1/4 cup honey or date syrup Brandy to soak fruit Method Add the fruit to a bowl, and cover and soak with brandy for 1-2 days in the fridge. Preheat oven to 175 degrees Celsius and line two mini loaf pans with parchment paper. Add both flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, soaked and drained dried fruit, nuts, and zest to a large mixing bowl. Stir until well combined. Stir in the milk and honey until well combined, with no streaks of honey remaining. Divide between the 2 mini pans. Bake for ~25-28 minutes, or until a toothpick comes out mostly clean. Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.) Preheat oven to 125 degrees Celsius on fan setting. Slice into 1cm thick slices. Place on a baking sheet lined with parchment paper. Dry out for 40-60 minutes until fully dry. Store in an airtight jar, or freeze in silicone bags for up to 1-2 months. Photo Gallery I hope you love love these crackers as much as we do! M* Related Posts
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