Not exact matches
Yogurt Cream
1 cup macadamia nuts - soaked overnight
1 cup cashews — soaked overnight 2 tablespoons light agave syrup
1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for yo
1/2 cup water 2 tablespoons
vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice
1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for yo
1/2 teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus
1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated
1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optiona
1/2 cup sprouted pecan butter or almond butter
1/4 cup plus 2 tablespoons raw honey or another sweetener 3
teaspoons ground ginger or more to taste
1 teaspoon vanilla extract pinch
of sea salt — optional
4 tablespoons Coconut Oil 4 tablespoons Almond Butter
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Oat Flour
1 teaspoon Baking Soda
1/4
teaspoon Sea Salt Jam
of your choice (we used Raspberry)
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
Rose and Lavender Parfait 6.5 oz (about
1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melte
1/2 cups) meat
of young Thai coconut
1 1/4 cup coconut water
1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least
10 minutes
1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice
1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melte
1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional)
1/3 cup coconut oil — melted
Crust
1 cup almonds — soaked overnight
1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea sal
1/2 cup cashews — soaked for 4 hours
1/4 cup coconut flakes
1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea sal
1/2 cup soft dates — pitted, more if needed
1 teaspoon vanilla extract pinch
of sea salt
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free)
1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (65 g) hazelnuts
1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (
120 g) quick oats (make sure to use certified gluten free if that is a concern)
1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons +
1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (
18 g) golden flax meal Zest
of 2 medium blood oranges
1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 teaspoon cardamom
1/4
teaspoon sea salt
1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup + 3 tablespoons (
150 g) unsalted butter 2 tablespoons heavy cream
1/4 cup molasses (not blackstrap)
1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea sal
1/2 cup (
1 stick) unsalted butter, room temperature 2 cups confectioner's sugar
1 teaspoon pure
vanilla extract pinch
of Kosher or sea salt
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
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (
1 cups) water
100 grams (
1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 cup) sugar 28 grams (
1/4 cup) cornstarch 27 grams (
1/8 cup, 2 tablespoons) butter zest
of 1 lemons juice
of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 lemons (approximately
1/4 cup)
1/2 teaspoon vanilla extrac
1/2 teaspoon vanilla extract
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).
20 ounce can crushed pineapple
1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup
1/2 cups all - purpose flour
1 teaspoon baking soda Pinch
of salt
1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup
1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs
1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by
1/4 cup)
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
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 of Sal
1/2 teaspoon Bicarb Pinch
of Salt
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
4
1/2 pounds sweet potatoes 1 cup sugar (you can reduce this a little) 1/4 cup milk 1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallow
1/2 pounds sweet potatoes
1 cup sugar (you can reduce this a little)
1/4 cup milk
1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallow
1/2 cup butter, softened, plus
1 tablespoon
of butter melted (divided) 2 large eggs
1 teaspoon vanilla extract 1/4
teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 1/2 cups miniature marshmallow
1/2 cups miniature marshmallows
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 large eggs
1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup oil (I use a mild flavored olive oil)
1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup mild - flavored honey
1 tablespoon pure
vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 teaspoons apple cider vinegar
1 cup milk
of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)
1/2 cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chip
1/2 cup
of butter, softened (I used I Can't Believe It's Not Butter)
1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chip
1/2 cup
of sugar 2 eggs
1 teaspoon of vanilla extract 1 1/3 cup
of flour
1 teaspoon of baking soda
1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chip
1/2 teaspoon of salt
1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chip
1/2 cup
of peanut or any other nut butter you prefer
1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chip
1/2 cup
of vanilla Chobani yogurt 2 ripe bananas
1 teaspoon of ground cinnamon
1/2 Chocolate chip
1/2 Chocolate chips
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.
1/2 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)
1 -
12 ounce block
of firm Silken Tofu (drained)
1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extrac
1/2 of a
13 ounce can pureed pumpkin or about 3/4 cup
1 cup unsweetened, plain,
vanilla or lite
vanilla soy milk 2
1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extrac
1/2 tablespoons cornstarch (you may alternatively use
1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy)
1 tablespoon pumpkin pie spice
1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extrac
1/2 cup brown sugar (this is not a really sweet custard, so add another
1/4 cup brown sugar if you prefer)
1 teaspoon vanilla extract
1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here
12 oz Cream Cheese room temperature
1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch of salt
1/2 teaspoon Vanilla Extract — Nielsen Massey
1 teaspoon Saigon Cinnamon
1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch of salt
1/2 teaspoon Allspice
1/4
teaspoon Nutmeg
1/4
teaspoon powder ginger
1 pinch
of salt.
3/4 cup rolled oats
1 cup almond meal
1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch
of salt
1 egg, beaten (or
1 flax egg if vegan **)
1/4 cup coconut oil, melted
1/4
teaspoon pure almond
extract 1 teaspoon pure
vanilla extract 1/3 cup pure maple syrup +
1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds
1/2 tablespoon, divided
1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in
1/4 inch rounds.
2 sticks butter room temperature
1/2 cup melted piloncillo syrup * 1 stick of Mexican Cinnamon The zest of 1 large lime The juice of 1/2 lime about 2 teaspoons 1 teaspoon vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 cup melted piloncillo syrup *
1 stick
of Mexican Cinnamon The zest
of 1 large lime The juice
of 1/2 lime about 2 teaspoons 1 teaspoon vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 lime about 2
teaspoons 1 teaspoon vanilla extract 1 cup unbleached All purpose flour
1 cup unbleached whole wheat flour
1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 teaspoon kosher salt
1 cup puffed amaranth
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour
150g granulated sugar
1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F
1/2 teaspoon baking powder
1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange
1 teaspoon vanilla extract 100 ml Marsala wine
120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to
180 °C / 350 °F.
1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 cups all - purpose flour
1 teaspoon cornstarch
1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 teaspoon cream
of tartar *
1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 teaspoon baking powder
1/4
teaspoon baking soda
1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 cup (
1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg, room temperature
1 teaspoon pure
vanilla extract 1 cup M&M s milk chocolate candies
Filling:
1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons heavy crea
1/2 cup shortening (or room temperature unsalted butter) 2
1/2 -3 cups confectioner's sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons heavy crea
1/2 -3 cups confectioner's sugar pinch
of Kosher or sea salt 2
teaspoons pure
vanilla extract 1 - 2 tablespoons heavy cream
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F
1/2 teaspoon baking powder
1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F
1/2 teaspoon baking soda pinch
of salt
125g granulated sugar
1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F
1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest
of 2 lemons
100g unsalted butter, melted and cooled
1 teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained
1/4 cup (50g) granulated sugar Preheat your oven to
180 °C / 350 °F.
1 tablespoon vegetable oil
1 1/4 cups rolled oats
1 1/4 cups chopped toasted walnuts
1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon sal
1/2 cup oat bran
1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon sal
1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success)
1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped
1 cup brown rice syrup
1 teaspoon pure
vanilla extract 1/2 teaspoon sal
1/2 teaspoon salt
You'll need:
1 can (
14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (
180 grams) whole milk 3/4 cup (
175 grams) heavy cream 6 ounces (
170 grams) bittersweet chocolate, chopped finely
1/4 cup (25 grams) cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold wate
1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso)
1 teaspoon vanilla extract A pinch
of fine sea salt 5
teaspoons (
12 grams) cornstarch 2 tablespoons cold water
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant
1 cup fresh pumpkin puree (canned will also work)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 teaspoon salt
1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work)
1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 cup organic local honey (maple syrup would be great here, too)
1 large farm fresh brown egg (or egg replacement
of your choice)
1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious)
1 1/2 tablespoons flaxseed (optional
1/2 tablespoons flaxseed (optional)
Chocolate Royal Icing:
1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm wate
1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch
of Kosher or sea salt
1 teaspoon pure
vanilla extract 3 - 4 tablespoons warm water
1 egg, lightly beaten
1/2 cup of maple syrup 1 ripe bananna, smashed 2 teaspoons of vanilla 1 teaspoon of almond extract 1 cup of almond or coconut milk (unsweetened
1/2 cup
of maple syrup
1 ripe bananna, smashed 2
teaspoons of vanilla 1 teaspoon of almond
extract 1 cup
of almond or coconut milk (unsweetened)
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water
1/2 cups granulated sugar
1 cup light corn syrup
1/4
teaspoon kosher salt
1 teaspoon vanilla extract 1/4 cup confectioners» sugar
1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl
of a stand mixer along with
1/2 cup of the water
1/2 cup
of the water.
1 recipe Pie Crust dough or uncooked
10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves
1/3 cup milk
of choice 2 tablespoons flaxseed meal
1 teaspoon pure
vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 teaspoon sea salt
1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 cup pure maple syrup
1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 cup coconut nectar, brown rice syrup or agave nectar
1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (
1 egg +
1 tablespoon water) or milk
of choice
Cheesecake Filling
1 cup
of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2
1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extrac
1/2 bricks)
of cream cheese, at room temperature 4 oz (
1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extrac
1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (
1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extrac
1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free)
1 teaspoon vanilla extract
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half
1/4 cup pure maple syrup 3/4 cups sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Toppin
1/2 tsp ground cinnamon a pinch
of salt
1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Toppin
1/2 teaspoons pure
vanilla extract 6 croissants cut into chunks, preferably stale
1 cup Smucker, s Caramel Flavored Spoonable Topping
1 1/2 cups organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2 cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpki
1/2 cups organic pecan halves
10 ounces graham crackers 2 earth balance sticks 3 packages
of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic
vanilla extract 2
teaspoons ground organic nutmeg
1/2 cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpki
1/2 cup arrowroot
14 ounces vegan cream cheese (Tofutti)
1 tablespoon guar gum 4 cans
of organic canned pumpkin
1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halve
1/2 cup sugar
1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halve
1/2 cup brown sugar
1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halve
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (
1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halve
1/2 of a tetra pack)
1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch
1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halve
1/2 teaspoon salt
1 teaspoon vanilla extract 2 cups pecan halves
ingredients: 2 cups flour 2
teaspoons baking powder
10 tablespoons butter, soft
1 cup plus 2 tablespoons granulated sugar 3/4
teaspoon kosher salt zest
of 1 grapefruit
1 egg plus
1 egg yolk juice
of 1/2 grapefruit (1 1/2 tablespoons) 1 teaspoon vanilla extract granulated sugar, for rollin
1/2 grapefruit (
1 1/2 tablespoons) 1 teaspoon vanilla extract granulated sugar, for rollin
1/2 tablespoons)
1 teaspoon vanilla extract granulated sugar, for rolling
--
1 egg — 30g rolled oats —
1/2 teaspoon baking pwoder — pinch of salt — 1 - 2 tbsp milk (I used oat milk)-- Cinnamon / Nutmeg — vanilla extrac
1/2 teaspoon baking pwoder — pinch
of salt —
1 - 2 tbsp milk (I used oat milk)-- Cinnamon / Nutmeg —
vanilla extract
1 can coconut milk (not light), or
1 3/4 cup cream 6 eggs 3 tablespoons honey
1 teaspoon vanilla bean powder or
1 tablespoon
vanilla bean
extract 2 cups blanched almond flour
1 cup macadamia nut flour (or use all almond flour)
1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optiona
1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets)
1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optiona
1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1 1/2 cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch of salt 2 large bananas 1 tsp vanilla extract 1/2 cup almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chip
1/2 cups whole - wheat all - purpose flour
1 teaspoon baking powder
1 pinch
of salt 2 large bananas
1 tsp
vanilla extract 1/2 cup almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chip
1/2 cup almond butter
1/4 cup brown sugar
1/2 cup sugar 3/4 cup vegan chocolate chip
1/2 cup sugar 3/4 cup vegan chocolate chips
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2
1/4 cups (3
15g) all purpose flour 2
teaspoons baking powder
1/4
teaspoon ground cinnamon
1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F
1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature
1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F
1/2 cup (
100g) granulated sugar
1/3 cup (
100g) honey 2
teaspoons vanilla extract 2 large eggs
1 large egg yolk 3/4 cup (
180 ml) buttermilk, room temperature * Glaze:
1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F
1/2 cup (
150g) honey 3 tablespoons (4
1g) unsalted butter, room temperature
1/4
teaspoon vanilla extract pinch
of salt
1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F
1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to
180 °C / 350 °F.
4 large eggs 2 cups granulated sugar
1 cup milk or milk
of choice
1 cup canola oil
1/2 cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon sal
1/2 cup mango juice
1 tablespoon lime zest (about 2 limes)
1 teaspoon lime
extract 1 teaspoon pure
vanilla extract 2
1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon sal
1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend
of choice
1 tablespoon baking powder 2
teaspoons xanthan gum
1 teaspoon salt
2 tablespoons butter or Earth Balance Buttery Sticks
1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend
of choice 2 tablespoons cane sugar
1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extrac
1/2 teaspoon baking powder
1 egg yolk
1 tablespoon milk
of choice
1 teaspoon vanilla bean paste or pure
vanilla extract
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened
1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2
1/3 cups +
1 tablespoon (337g) all purpose flour 2
1/4
teaspoons baking powder generous pinch
of salt
1 cup (240 ml) whole milk, room temperature
1 cup frozen raspberries
1/4 cup (60 ml) sweet sherry * Whipped custard icing:
1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil
1/2 cups (360 ml) heavy cream
1 vanilla bean, split and scraped 4 egg yolks
1/4 cup +
1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil
1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch
1 cup double (thick) cream **
1 tablespoon icing sugar Start by making the custard: place the heavy cream and
vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
What's in it: For the french toast ---
1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon sal
1/2 large loaf
of multigrain bread, ideally a few days old, cut into
1 inch cubes (about 5 cups cubes)-- 4 large eggs —
1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon sal
1/2 cups
vanilla almond milk ** —
1 teaspoons cinnamon —
1 teaspoon vanilla extract —
1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced —
1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon sal
1/2 teaspoon cinnamon —
1 tablespoon coconut oil For the topping ---
1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)--
1 - 2 tablespoons brown sugar (depending on your sweetness preference)--
1/4
teaspoon salt