Brûlée sago pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/4 cups sago pearls (soak in water for 20 minutes to soften slightly) Pinch of salt 400ml coconut milk or milk of choice 1 tsp vanilla extract 1/3 cup golden syrup or honey to sweeten Mom’s Apricot jam (if you have it) 1/3 cup plus 1 tbsp corn starch, mix with a bit of water Fine Sugar to brûlé Method Bring the sago to a boil (with the water you soaked it in, it should be 1/2 cm above the pearls), add salt and the milk. Let it simmer, watching so it doesn’t burn. Once thick and glossy with no white pearls, whisk in the vanilla, syrup, and 1/3 cup apricot jam, cornstarch slurry. Let it sit for 2-3 minutes, pour into a parchment paper-lined mini banana bread tin, and scoop in the sago. Let it cool and chill until fully set. Serve on a serving platter with apricot jam, brulee if you can with some sugar, and serve with a sprinkle of cinnamon and a dollop of cold whipped cream! Photo Gallery I hope you love this nostalgic recipe! It’s gooey, jammy, and so so tasty!! M* Related Posts
Banana bread rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 750g self-raising flour 300g coconut flour 2 cups brown sugar 1 1/2 tsp baking powder 1/3 tsp salt 500g margarine, melted 700ml milk 3 medium bananas, blended until smooth 1 1/2 tsp vanilla essence shredded almond flakes to top Method Preheat oven to 180 degrees Celsius. In a large bowl, sift the self-rising flour, then add in the coconut flour, salt, baking powder, and cinnamon. Mix the melted margarine, milk, vanilla essence, and mashed bananas. Pour the wet into the dry, then mix well until there are no lumps. Spray two bread baking trays with non-stick and then scoop into the trays, flatten out evenly, sprinkle on the almonds, and sprinkle with sugar. Bake for 45-60 minutes until nice and brown and baked through, remove from the oven to cool in the pans. Slice into fingers once cooled, then place on a baking tray to dry out in the oven on fan settings @100-125 degrees Celsius until fully dry. Place in an airtight container for up to two to four weeks. Photo Gallery I hope you love these super delish rusks!! M* Related Posts
Coconut tahini date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups brown dates, de-seeded 1/2 cup runny tahini or cashew butter 1 cup roasted coconut flakes 1/2 cup roasted flaked or whole almonds chopped melted dark chocolate Method Slice the dates and place them near each other, opened up. face down. Drizzle over the tahini or nut butter, then sprinkle on the toasted nuts, some of the flakes, and freeze until set. Then, finally, top with the melted chocolate, the rest of the coconut flakes, and freeze again until set. Slice and enjoy out of the freezer! Photo Gallery I hope you love this beautiful date bark! M* Related Posts
Almond ricotta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g firm block tofu 1 cup raw almonds 1-2 tbsp lemon juice 1 heaped tbsp nutritional yeast 1 tbsp honey salt and pepper to taste garlic powder to taste 1 tsp dijon mustard dried oregano or thyme some milk or water to blend Toppings: roasted tomatoes and gochujang roasted potatoes Gochujang roasted potatoes 1 1/2 cups baby potatoes or whole potatoes sliced, boiled until soft. 1 tsp gochujang chilli paste or chilli paste of choice like sriracha 1-2 tbsp honey 1-2 tbsp olive oil salt and pepper to taste 1/2 tsp garlic powder 1-2 tbsp nutritional yeast Method Add all of the ingredients into a large glass jar, start blending with a hand blender, or place in a food processor or high-speed blender. Pulse all of the ingredients together, and add some water or milk as needed until you have a super smooth dip. Add the cooked potatoes into a bowl, then mix the gochujang with the honey and oil, pour over the potatoes and mix, add nutritional yeast and seasoning, and place on a baking tray and roast for 15-20 minutes until super crispy! Serve the roasted potatoes and tomatoes on top of the almond ricotta and serve with fresh basil and toasted almonds! Photo Gallery I hope you love this super protein packed dip! M* Related Posts
Lentil Bobotie jaffels
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup dry soy protein meat (sub with mashed chickpeas or shredded tofu) 1 cup brown lentils 1 medium red onion 1-2 tbsp olive oil 1 tsp turmeric 1 tsp curry powder 1/2 tsp mustard seeds 1/2 tsp garlic powder salt and pepper 1/3 cups chutney dash of water if needed salt and pepper to taste tomato jam to serve 4-6 slices of bread of choice jaffle maker Method First off, cook the lentils and hydrate the soy protein by adding some water until they puff up. Drain the protein’s water and then set it aside. Add the oil to a pan and then add in the onion, spices, and let it simmer, saute until fragrant. Once fragrant, add in the proteins and the chutney, cook for 5-8 minutes on low-medium heat. Now, lay out the bread, smear the inside with vegan butter, then smear on the tomato chilli jam or chutney/jam of choice and layer on the bobotie filling. Add the second layer of the bread. Once the braai or you’re ready to toast the jaffels, add the jaffle to the jaffle maker, slice off the excess bread, and toast the jaffle until nice and brown, and enjoy! Photo Gallery I hope you love these super delish and protein-packed Jaffels! M* Related Posts
Sweet Gem squash breakfast boats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium gem squash, sliced, seeds removed, and boiled in salt water until soft 1/4 cups vegan butter or olive oil or melted coconut oil 1/4 cup honey or date syrup 1/3 cup chia seeds 200ml coconut milk 100ml yogurt of choice 1 scoop protein powder 1 tsp vanilla extract dash of cinnamon 1/3 cups tahini to serve granola to serve sliced banana to serve Method Cook the Gem squash until soft, melt the butter and honey, and smear the Gem squash in a baking dish, sprinkle on cinnamon, and bake for 10-20 minutes, brushing halfway through with more of the melted honey butter. Mix the chia seed protein pudding and let it thicken for 30-40 minutes. Once the gem squash is baked, serve the sweet caramelized squash with the protein chia pudding, top with sliced bananas, runny tahini, granola, and more honey and cinnamon. Photo Gallery I hope you love this delish caramelized squash recipe! M* Related Posts
Hertzoggie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 750g self-raising flour 300g coconut flour 2 tsp baking powder 1 cup shredded coconut 1/2 cup apricot jam 1 1/2 cups light brown sugar 500g margarine 500ml milk (more if needed) 1 tsp vanilla extract Pinch of salt Apricot jam to top Shredded coconut to top More sugar to sprinkle Method Preheat oven to 180 degrees Celsius. Melt the margarine, add in the milk, sugar, vanilla extract, and set aside. In a separate large bowl, sift in the self-rising flour, coconut flour, shredded coconut, baking powder, and salt. Pour in the wet ingredients into the dry, and fold through the jam until there are no lumps. Spray to baking pan with non-stick baking spray and scoop in the rusk batter. Flatten and add dollops of jam, shredded coconut, and sugar! Bake for 50-70 minutes until brown Remove the rusks from the hot oven to cool in the tins before tipping out and slicing into fingers. Place on baking trays, about 1 cm apart. Dry out on fan setting 100-110 degrees Celsius for 4+ hours, depending on your oven. Store in a cool, dry place for up to one month! Photo Gallery I hope you love these yummy rusks!! M* Related Posts
Coffee rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 800ml milk of choice 1-2 tbsp freeze-dried coffee 1 1/2 cups brown sugar or honey 1/4 cup molasses or golden syrup 500g Nutty wheat flour 200g self-rising flour 1 1/2 cups granola or muesli of choice (fruit and nut free) 1 1/2 cups bran or Weet-Bix 1 cup shredded coconut 1 cup mixed seeds (optional) 2 tsp baking powder 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius, smear two rusk trays with margarine or spray with non-stick spray. Melt the margarine, then add the milk, coffee powder, sugar, and vanilla. Then add in the flours, bran, muesli, seeds, shredded coconut, baking powder, and salt. When the batter is nice and smooth, scoop the batter into the trays, equally spread out, sprinkle sugar on top, and bake for 50-60 minutes until brown on top and cooked through. Remove the rusks from the oven, let them cool completely before removing from the pans. Remove the rusk from the pans, slice into fingers, and place on a baking tray to dry out on fan mode at 110-120 degrees Celsius until dried through. Flip the rusks over halfway so they dry well. Store in an airtight container at room temperature for up to one month. Photo Gallery I hope you love these delicious rusks!! M* Related Posts
Shredded fennel apple blood orange salad
Recipe Gallery Share the Love Recipe. Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients large fennel bulp finely sliced 2 Granny Smith or Pink Lady apples, finely sliced 1/3 cups sultanas or dried cranberries 1 -2 blood oranges peeled and segmented and sliced 1/3 cup roasted chopped pecans 1 1/2 cups cooked Israeli or regular couscous (sub with grain or pasta of choice) 1/3 cup chopped fennel leaves Mustard marmalade dressing 1 heaped tbsp dijon mustard 1/4 cup orange or any citrus marmalade jam (sub with honey or syrup of choice) 1/4 cup apple cider or red wine vinegar 1/4 cup good quality olive oil salt and pepper to taste Method Wash and slice the fennel, apple, and blood orange. Cook the couscous accordingly to the packet instructions, let it cool slightly, before adding it to the salad. Then add in the sultanas, nuts, diced fennel, and mix the dressing well, pour over the salad, and serve with fresh parmesan slivers and enjoy! Photo Gallery I hope you love this super delicious and refreshing salad!! M* Related Posts
Cookie dough ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ice cream base 1 1/2 cups raw cashews 400ml canned full-fat coconut milk 1/3 cup raw honey or date syrup 1-2 scoops vanilla protein powder or pea protein powder Cookie dough 1 cup gluten-free oat flour or regular if you prefer 1/4 cup almond flour or oat flour 1/4 cup coconut oil 1/4 cup honey or date syrup 1-2 tbsp cashew butter pinch of salt dash of cinnamon 1 tsp vanilla extract some milk if needed 1/2 cups dark chocolate chips or chopped dark chocolate 75-80% Melted chocolate to decorate Method Soak the cashews in the coconut milk overnight or until fully plump and soft. Blend the cashews, coconut milk, honey, and protein powder until super smooth and set aside. Mix the cookie dough ingredients until you have a cookie dough-like consistency, not too sticky! Add the cashew ice cream base to the ice. cream moulds and crumble in the cookie dough. freeze until set and then drizzle or dip in melted dark chocolate and enjoy!! Photo Gallery I hope you love these super delicious and nutritious ice cream pops! M* Related Posts