Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds
1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 tablespoon vanilla extract
1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 cup hazelnuts
1/4 cup chocolate chips — I used vegan mini-chips
1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter
1/4 cup cocoa
powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 tablespoon coconut oil
1/4 heaping cup (50g / 3/4 oz) brown rice flour
1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 teaspoon baking soda
1 ripe starfruit — optional
3/4 cup unsweetened almond milk
1/4 cup ground chia seeds or flax seeds 3/4 cup (
105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour
1 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon salt 2
teaspoons ground cinnamon
1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon nutmeg 3/4 cup coconut sugar
1 cup olive oil 2
teaspoons vanilla extract zest of
1 orange
1/4 cup freshly squeezed orange juice about 3 cups grated parsnips
1 1/2 cups walnuts or pecans — choppe
1/2 cups walnuts or pecans — chopped
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed 3 tablespoons white sugar
1 egg 2
teaspoons pure vanilla extract
1 3/4 cup all purpose flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking soda
1/4
teaspoon salt
1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cups chocolate chips
1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoons espresso
powder or finely ground instant coffee
powder
Pastry and Assembly: 2 cups flour Pinch of salt
1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - fryin
1/2 teaspoon baking powder 1 tablespoon butter
1 egg, beaten slightly Water Vegetable oil for deep - frying
5 cups oatmeal, any kind (quick or rolled) 2 cups unsalted butter 4 cups all - purpose flour 2
teaspoons baking soda 2
teaspoons baking powder 2 cups sugar 2 cups brown sugar, packed 3 cups chocolate chips
1/2 teaspoon salt 1 - 8 oz
1/2 teaspoon salt
1 - 8 oz.
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chip
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chip
1/2 cup brown sugar
1 egg
1 teaspoon vanilla 3/4 cup peanut butter (I used chunky)
1 cup flour
1 teaspoon baking powder Pinch of salt
1 1/4 cups chocolate chips
In a bowl, combine 2 2/3 cup flour, 2
teaspoons each of
baking soda and
baking powder,
1 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1 teaspoon salt and 1/2 teaspoon nutmeg
1/2 teaspoon cinnamon,
1/8
teaspoon ground cloves,
1 teaspoon salt and
1/2 teaspoon nutmeg
1/2 teaspoon nutmeg.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with
1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4
teaspoon fine Celtic sea salt
1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanill
1/2 cup extra virgin coconut oil
1/3 cup honey 2
teaspoons baking powder 1 teaspoon vanilla
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean
Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Baking Book by Sarah Kieffer YIELD
12 scones INGREDIENTS For Sweet Potato Scones 2
1/4 cups (320 g) all - purpose flour
1/3 cup (66 g) sugar
1 tablespoon
baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
baking powder 1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon ground ginger
1/4
teaspoon grated nutmeg
1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon salt
1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 cup unsweetened sweet potato puree, recipe below
1/3 cup heavy cream, plus more for brushing
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon pure vanilla extract
12 tablespoons (
1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 sticks;
170 g) unsalted butter, cold and cut into
1/2 - inch piece
1/2 - inch pieces
1 cup gluten - free All - Purpose Flour Blend
1/3 cup coconut flour, fluffed with a fork and sifted before measuring
1/3 cup unsweetened flaked coconut, finely flaked
1 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 teaspoon salt
1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 teaspoon guar gum or xanthan gum
1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 cup honey or agave nectar
1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature
1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 cup raisins
1 medium orange, cut into very thin slices for garnish
3 tablespoons unsalted butter, melted
1 tablespoon espresso
powder 2
teaspoons cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon ground cloves
1/4
teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar
1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt
1 teaspoon vanila bean paste 2/3 +
1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 cup whole wheat white flour
1/3 cup toasted wheat germ
1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon salt
1/4 cup
1 % milk
for the cake:
1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 pint strawberries, hulled and chopped
1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature
1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 cup sugar
1 egg
1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 teaspoon pure vanilla extract
1 1/4 cup AP flour, sifted
1 teaspoon baking powder 1/4
teaspoon baking soda pinch of salt
General rule of thumb is
1 to 2
teaspoons of
baking powder or
1/4
teaspoon of
baking soda plus
1/2 cup (120 ml) of an acidic ingredient, leavens 1 cup (140 grams) of all purpose flour
1/2 cup (
120 ml) of an acidic ingredient, leavens
1 cup (
140 grams) of all purpose flour.
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling
1 tablespoon
baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy crea
1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (
170 grams) raspberries
1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy crea
1/2 cup (85 grams) dark chocolate chips
1 large egg
1 teaspoon vanilla extract
1/3 cup (80 ml) heavy cream
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein
powder (could sub with vanilla whey) 6 egg whites
1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter)
1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essenc
1/2 tablespoon
baking powder 2 tablespoons cinnamon
1 teaspoon vanilla essence
Ingredients
1 cup granulated sugar
1/3 cup packed brown sugar 2 sticks butter (
1 cup), softened
1 egg
1/4
teaspoon espresso
powder 1 teaspoon vanilla extract 2
1/4 cups all - purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/2 teaspoon salt
1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/2 cup coarsely chopped crystallized ginger
1/3 cup Heath brand toffee bits
1 cup coarsely chopped milk chocolate
1 1/2 cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luch
1/2 cups flour
1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luch
1/2 teaspoon baking soda
1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luch
1/2 teaspoon salt
1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luch
1/2 teaspoon cinnamon
1/4
teaspoon nutmeg
1/4 cup brown sugar
1/4 cup brown sugar
1/4 cup butter, softened
1/4 cup applesauce 2 eggs 2
teaspoons vanilla extract 2 large bananas, mashed
1/4 can del le luche
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon baking soda
1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon salt
1 cup old - fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 cup unsalted butter, at room temperature scant
1 cup natural cane sugar (or brown sugar) scant
1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon vanilla extract
1/4 cup large - grain sugar (for ex: turbinado)
Ingredients:
1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 cup butter
1 cup sugar
1/4
teaspoon salt
1 large egg
1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 teaspoon baking powder 1 cup chocolate chips (I used
1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 a cup of milk chocolate drops and
1/2 a cup white chocolate drops)
1/2 a cup white chocolate drops).
3/4 cup (
1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2
1/3 cups cake flour, plus more for pan 2
1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 cups (
10 ounces) fresh cherries, pitted and halved
1/4 cup plus
1 1/3 cups sugar
1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoons baking powder 3/4
teaspoon salt
1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoon baking soda 3 large eggs, room temperature 2
teaspoons almond extract
1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoons finely grated lemon zest
1 cup well - shaken buttermilk
Powdered sugar
1/4 cup sliced almonds, toasted
FOR THE BISCUIT CRUST
1 1/3 cups all - purpose flour
1 1/2 teaspoons double - acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/3 cup grated sharp Cheddar 1 large egg 1/3 cup buttermil
1/2 teaspoons double - acting
baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/3 cup grated sharp Cheddar 1 large egg 1/3 cup buttermil
1/2 teaspoon baking soda
1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/3 cup grated sharp Cheddar 1 large egg 1/3 cup buttermil
1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
1/3 cup buttermilk
Muffin
1 cup +
1 tablespoon (
100 g) oat flour
1 cup + 2 tablespoons (
150 g) white rice flour
1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (
170 g) white granulated sugar
1 tablespoon of
baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or
170 g) of whole milk
1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs
1 large yolk
1 teaspoon of pure vanilla extract
1/2 cup (115 g or 1 stick) unsalted butter, melted and coole
1/2 cup (
115 g or
1 stick) unsalted butter, melted and cooled
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chip
1/2 cup vegetable oil
1 egg 2 cups all - purpose flour 2
teaspoons baking powder 2
teaspoons ground cinnamon
1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chip
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
Baklava muffins from here Filling: scant
1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF
1/2 cup (50g) chopped walnuts
1/3 cup (67g) sugar
1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF
1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins:
1 cup + 7 tablespoons (2
10g) all purpose flour 2
teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF
1/2 teaspoon baking soda
1/4 cup (50g) sugar
1 large egg 3 tablespoons (42g) unsalted butter, melted
1 cup + 2 tablespoons buttermilk Topping: about
1/2 cup honey Preheat the oven to 200ºC / 400ºF
1/2 cup honey Preheat the oven to 200ºC / 400ºF.
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe
100g Unsalted Butter
1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Sal
1/2 Cup Rapadura Sugar (where to find rapadura)
1 Cup Mashed Bananas (2 Medium Sized Bananas)
1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs
160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2
teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch o
Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch o
Powder (where to find
baking powder) 1/2 teaspoon Bicarb Pinch o
baking powder) 1/2 teaspoon Bicarb Pinch o
powder)
1/2 teaspoon Bicarb Pinch of Sal
1/2 teaspoon Bicarb Pinch of Salt
For the Cake
1 1/4 cups all - purpose flour 2/3 cup Dutch - process cocoa
powder (or Hershey's special dark)
1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter 1 1/2 cups sugar 1 teaspoon vanilla 3 large eggs, room temperature 1 1/4 cups buttermil
1/2 teaspoon baking soda
1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter 1 1/2 cups sugar 1 teaspoon vanilla 3 large eggs, room temperature 1 1/4 cups buttermil
1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter 1 1/2 cups sugar 1 teaspoon vanilla 3 large eggs, room temperature 1 1/4 cups buttermil
1/2 teaspoon salt 3/4 cup unsalted butter
1 1/2 cups sugar 1 teaspoon vanilla 3 large eggs, room temperature 1 1/4 cups buttermil
1/2 cups sugar
1 teaspoon vanilla 3 large eggs, room temperature
1 1/4 cups buttermilk
Ingredients: 2 cups all - purpose or whole wheat flour 4 tablespoons brown sugar
1 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon ground nutmeg..
1/2 teaspoon ground nutmeg...
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour
1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 teaspoon baking powder 1/4
teaspoon salt
1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 cups (340g / 3 sticks) unsalted butter, at room temperature
1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2
1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 teaspoons vanilla extract
18 whole unblanched (with skins) almonds or pecan halves Sift the flour,
baking powder and salt into a medium bowl and set aside.
5 medium beets (or enough for 2 cups pureed beets)
1 cup butter, softened
1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dustin
1/2 cups dark brown sugar 3 large eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dustin
1/2 cup cocoa
powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dustin
1/2 cups all - purpose flour 2
teaspoons baking soda
1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dusting
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (
150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoon ginger
1/4
teaspoon nutmeg zest of
1 orange 2 eggs
1 cup (
120 grams) flour
1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoons baking powder 1/4
teaspoon salt
1/3 cup (32 grams) almond flour or finely ground almonds
1/2 cup (120 grams) mil
1/2 cup (
120 grams) milk
Chocolate Chia Biscotti
1/2 cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet
1/2 cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted
1/4 cup maple syrup
1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds
1 cup Anthony's Brown Rice Flour
1/4 cup Anthony's Cocoa
Powder 1/4
teaspoon baking soda Preheat the oven to 350 ° F and grease a
baking sheet.
2 cups all purpose flour
1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a poun
1/2 cups white sugar 2
teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a poun
1/2 teaspoon salt zest and juice of
1 lime
10 tablespoons butter, softened and cubed up
1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about
1/2 a poun
1/2 a pound
1/2 cup unsalted butter, melted 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup all - purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda 2/3 cup chocolate chip
1/2 cup unsalted butter, melted
1 cup granulated sugar 2 large eggs 2
teaspoons vanilla extract
1/2 cup all - purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda 2/3 cup chocolate chip
1/2 cup all - purpose flour
1/3 cup unsweetened cocoa
powder 1/4
teaspoon salt
1/4
teaspoon baking soda 2/3 cup chocolate chips
1 cup gluten - free flour mix (see above)
1/4
teaspoon salt
1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine
1/2 tablespoon
baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed
1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice
1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine
1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]
1 cup yellow cornmeal
1 cup AP flour
1 tablespoon
baking powder 1/2 cup sugar 1 teaspoon salt 1 cup milk (I used 1 %) 2 eggs 1/2 stick butter, melted 1/4 cup hone
1/2 cup sugar
1 teaspoon salt
1 cup milk (I used
1 %) 2 eggs
1/2 stick butter, melted 1/4 cup hone
1/2 stick butter, melted
1/4 cup honey
1/2 cup hot water 2 tsp vanilla extract, divided 2 2/3 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 4 large eggs 1 cup mil
1/2 cup hot water 2 tsp vanilla extract, divided 2 2/3 cups flour 2
teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 4 large eggs 1 cup mil
1/2 teaspoon salt
1 cup unsalted butter, at room temperature 4 large eggs
1 cup milk
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water)
1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar
1 tsp
baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as wel
1/2 tsp
baking soda Pinch of sea salt
1 tablespoon of ground cinnamon
1 tablespoon of hemp hearts
1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use
1/2 cup of chocolate chips as wel
1/2 cup of chocolate chips as well
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred)
1 cup of whole wheat flour (again KAF)
1.5
teaspoon of ground cinnamon
1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain
1/2 teaspoon of
baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs
1/3 cup of unsweetened applesauce
1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain
1/2 cup of light brown sugar
1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic)
1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain
1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
2 cups granulated sugar 3/4 cup vegetable oil
1 cup cocoa 4 eggs 2
teaspoons vanilla extract 2-
1/3 cups all - purpose flour 2
teaspoons baking powder 1/2 teaspoon salt Powdered suga
1/2 teaspoon salt
Powdered sugar
3
1/4 cups all - purpose flour
1 tablespoon
baking powder 1/2 teaspoon salt 1 1/2 cups sugar 10 tablespoons unsalted butter, melted 3 large eggs 1 tbsp
1/2 teaspoon salt
1 1/2 cups sugar 10 tablespoons unsalted butter, melted 3 large eggs 1 tbsp
1/2 cups sugar
10 tablespoons unsalted butter, melted 3 large eggs
1 tbsp.
Vegan Pumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used
1 cup brown and
1 cup turbinado sugar)
1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canola oi
1/2 teaspoon salt
1 tablespoon pumpkin pie spice 2
teaspoons baking powder 2
teaspoons baking soda
1 -
15 ounce can pumpkin puree
1 cup canola oil
6 cups all - purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasse
1/2 teaspoon baking powder 4
teaspoons ground ginger 4
teaspoons ground cinnamon
1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasse
1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasse
1/2 teaspoons coarse salt
1 cup (2 sticks or
1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasse
1/2 pound) unsalted butter (at room temperature)
1 cup packed dark - brown sugar 2 large eggs
1 cup unsulfured molasses
3/4 cup of Greek yogurt (I used plain Chobani)
1/3 cup of maple syrup or honey
1/4 cup of sugar 3 room temperature eggs
1 teaspoon of vanilla extract
1.5 cups of all - purpose flour (I used King Arthur) 2
teaspoons of
baking powder 1 teaspoon ground cinnamon
1 tablespoon ground flax seed
1/4
teaspoon salt
1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds
1/2 cup of unsweetened applesauce (I used a peach / apple)
1 3/4 cup of pitted, chopped (roughly) fresh cherries
1/4 cup of toasted slivered or sliced almonds.
1 teaspoon baking soda
1/2 teaspoon baking powder 1/2 teaspoon sal
1/2 teaspoon baking powder 1/2 teaspoon sal
1/2 teaspoon salt
Pumpkin Brownies
1/2 cup brown sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish
1/2 cup brown sugar
1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish
1/2 cup plus
1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish
1/2 cup chocolate chips, divided
1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish
1/2 cup butter
1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish
1/2 cup Anthony's Cocoa
Powder 1/3 cup pumpkin puree
1 egg
1/4 cup Anthony's Arrowroot Starch
1/4
teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass
baking dish.
Mint Chocolate Brownies
1/2 cup butter 1/2 cup brown sugar 1/3 cup chopped dark chocolate 1 egg 1/2 cup Anthony's Goods Cocoa Powder 1/4 cup Anthony's Tapioca Flour 2 teaspoons peppermint extract 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease an 8» x8» glass baking dish
1/2 cup butter
1/2 cup brown sugar 1/3 cup chopped dark chocolate 1 egg 1/2 cup Anthony's Goods Cocoa Powder 1/4 cup Anthony's Tapioca Flour 2 teaspoons peppermint extract 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease an 8» x8» glass baking dish
1/2 cup brown sugar
1/3 cup chopped dark chocolate
1 egg
1/2 cup Anthony's Goods Cocoa Powder 1/4 cup Anthony's Tapioca Flour 2 teaspoons peppermint extract 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease an 8» x8» glass baking dish
1/2 cup Anthony's Goods Cocoa
Powder 1/4 cup Anthony's Tapioca Flour 2
teaspoons peppermint extract
1/4
teaspoon salt
1/4
teaspoon baking soda Preheat the oven to 350 ° F and grease an 8» x8» glass
baking dish.
ingredients: for the cupcakes: 95 grams (3/4 cup) all - purpose flour
150 grams (3/4 cup) superfine sugar 60 grams (
1/2 cup) dark Dutch - process cocoa powder 1 teaspoon espresso powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 cup) dark Dutch - process cocoa
powder 1 teaspoon espresso
powder 1 teaspoon baking soda
1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 teaspoon salt
120 grams (
1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 cup) buttermilk, room temperature 80 grams (
1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil
1 egg
2 cups fresh or thawed frozen cranberries
1 3/4 cup sugar, divided 2 cups all - purpose flour 2
teaspoons baking powder 3/4
teaspoon salt
1 stick unsalted butter, softened 2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk Optional: confectioners» sugar for garnis
1/2 cup whole milk Optional: confectioners» sugar for garnish
3 cups whole wheat pastry flour (or unbleached all - purpose flour)
1 cup non-alkalized cocoa
powder 1 teaspoon baking soda
1 teaspoon aluminum - free
baking powder 3/4
teaspoon fine - grain sea salt
1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs
1 tablespoon vanilla extract 2 cups peppermint bark, roughly chopped
1/2 cup miniature chocolate chips (optional
1/2 cup miniature chocolate chips (optional)
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup canola or other vegetable oil
1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan butter, softened 2
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses
1/4 cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking powder 1 teaspoon baking soda
1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 teaspoon salt
1 cup nondairy milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour
1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan sour cream (or another
1/2 cup nondairy milk, but I prefer sour cream
1/2 cup nondairy milk, but I prefer sour cream)