Not exact matches
20 soft dates (approx 230 g / 8 oz)
1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
185 g cooked black beans (rinsed)
1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
125 ml olive oil or other neutral oil
1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
125 ml plant milk or regular milk 3 eggs
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour)
1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup / 50 g almond flour 6 tbsp cacao
powder 1 tsp baking powder 1 pinch salt
1 handful crushed walnuts (optional)
Dry ingredients
1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (60 g) almond flour
1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (65 g) fine coconut flour
1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (70 g) buckwheat flour
1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp ground ginger
1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp vanilla extract or ground vanilla
1 pinch sea salt
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 cup / 85 g uncooked quinoa, soaked for
12 to 24 hours in
1 cup filtered water
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut
1 cup / 250 ml unsweetened almond milk
1 egg or
1 tsp chia seeds soaked in
1/4 cup filtered water for
15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking)
1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 tsp ground vanilla
1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 tsp cinnamon zest of
1 lemon
1/2 cup Guinness extra stout beer 1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup Guinness extra stout beer
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa
powder 1 cup all purpose flour
1 cup granulated sugar
1/4
tsp baking soda
1/8
tsp salt
1 egg 5 tbsp sour cream
INGREDIENTS
1 / 4C olive / avocado / coconut oil
1T raw honey 2 eggs
1/2 tsp pink salt 1C almond flour 1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp pink salt
1C almond flour
1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp baking powder 1T coconut flour
1 / 4C almond milk Extras:
1 / 2C fresh grilled organic corn,
1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp chopped jalapeño, 2T shredded cheddar
1 tbsp ground flax (or chia) seed
1/4 cup hot water
1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cups oat bran
1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp sea salt
1 tbsp whole flax seed
1/4 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup soy yogurt * 3 tbsp coconut or safflower oil
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature
1 tsp bacon fat 2 tbsp sugar
1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tsp kosher salt - 3 eggs -
1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup canola oil 3 tbsp maple syrup
1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal
1/4 cup rye flour
1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tbsp
baking powder -
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan
11 slices cooked bacon, coarsely chopped
1/4 cup fresh chives and / or parsley, finely chopped -
1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Cupcakes:
1 and 3/4 cups flour (I used spelt to make them wheat free)
1 cup sugar
1/4 cup cocoa
powder 1 tsp baking powder 1 tsp baking soda
1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 tsp salt
1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 cup vegetable oil
1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet)
1 tbsp cider vinegar 2
tsp vanilla extracts
16 oreos (
1 packet) Icing:
1 cup non-dairy butter 3 cups icing sugar
1 tsp vanilla extract 8 oreos (
1/2 packet
1/2 packet)
1 cup whole wheat flour
1 cup all - purpose flour
1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tsp baking soda
1 tsp salt 2 large eggs
1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup buttermilk
1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar
1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Chocolate Chip Coffee Cake
1 1/3 cups all purpose flour
1 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sugar 1/2 cup butter, room temperature 2 large eggs 1 tsp vanilla extract 1/2 cup buttermilk 3/4 cup chocolate chip
1/2 tsp baking powder 1/4
tsp salt 3/4 cup sugar
1/2 cup butter, room temperature 2 large eggs 1 tsp vanilla extract 1/2 cup buttermilk 3/4 cup chocolate chip
1/2 cup butter, room temperature 2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk 3/4 cup chocolate chip
1/2 cup buttermilk 3/4 cup chocolate chips
4 medium sized granny smith apples 2 tbsp brown sugar
1 tsp vanilla extract
1 tsp cinnamon 9 tbsp (
125g) room temperature butter
1/2 cup and 2 tbsp (150 ml) sugar 3/4 cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp baking powde
1/2 cup and 2 tbsp (
150 ml) sugar 3/4 cups and 2 tbsp (200 ml) all purpose flour 3/4
tsp baking powder
salt
1 tablespoon
baking powder 1/2 tsp
1/2 tsp.
1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup
1 tsp vanilla extract 4 large eggs
1/2 cup coconut flour 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 min
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 min
1/2 cup unsweetened cocoa
powder 1/4
tsp sea salt 2
tsp baking soda
Baked for 35 mins
1/2 cup shortening (such as Crisco) 1 cup granulated sugar 1 large egg 1 tsp vanilla extract 2 2/3 cup all - purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar, for dustin
1/2 cup shortening (such as Crisco)
1 cup granulated sugar
1 large egg
1 tsp vanilla extract 2 2/3 cup all - purpose flour
1 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar, for dustin
1/2 tsp salt
1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar, for dustin
1/2 tsp nutmeg
1/2 cup sour cream 1 cup sugar, for dustin
1/2 cup sour cream
1 cup sugar, for dusting
Ingredients:
1/4 cup applesauce
1 egg white 2 tbsp maple syrup (I use sugar - free)
1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped crea
1/2 cup oats (NOT quick oats... use regular rolled oats)
1/4
tsp baking powder 2
tsp stevia / truvia
1/4 cup frozen blueberries
1 tbsp coconut flakes Topping: PB2 and whipped cream
1 cup tapioca flour
1 cup almond flour
1/2 cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother
1/2 cup coconut flour
1 tbsp milled chia seeds
1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother
1/2 tsp Himalayan pink salt
1.5 tbsp
baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (with the mother)
Ingredients: Cinnamon Sugar Cookies 2
1/4 cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch
1 Tbsp cinnamon
1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extrac
1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extrac
1/2 tsp salt 3
1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extrac
1/2 Tbsp
powdered milk
10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar
1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream
1/2 tsp vanilla extrac
1/2 tsp vanilla extract
For the cake: 4 tbsp all purpose flour
1/4
tsp baking powder 2 tbsp sugar 2 tbsp milk or cream
1/2 tbsp coconut oil 2 tbsp pure pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp pumpkin pie spic
1/2 tbsp coconut oil 2 tbsp pure pumpkin puree
1/4
tsp vanilla extract
1 / 4
tsp pumpkin pie spice
1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sal
1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs
1 tbsp pure vanilla extract
1 1/4 cups white whole wheat flour
1 cup white flour
1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sal
1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sal
1/2 tsp cinnamon
1/2 tsp sal
1/2 tsp salt
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt
1/4 cup oil
1 tsp vanilla
1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour
1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continue
1/2 tsp baking soda
1/4
tsp salt Make sour milk by adding
1 Tablespoon lemon juice to whole milk and let sit for... Continued
Pin It Ingredients For the cake: 355g plain flour
1 tbsp
baking powder 1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading
1/2 tsp salt 225 ml milk 2
tsp vanilla extract (I used
1 tsp extract and
1 tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →
2 cups flour
1/2 tsp salt 1/2 tsp baking powder [1/4 tsp at 8500 feet] 1/2 tsp baking soda [1/4 tsp at 8500 feet] 2 eggs 1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberrie
1/2 tsp salt
1/2 tsp baking powder [1/4 tsp at 8500 feet] 1/2 tsp baking soda [1/4 tsp at 8500 feet] 2 eggs 1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberrie
1/2 tsp baking powder [
1/4
tsp at 8500 feet]
1/2 tsp baking soda [1/4 tsp at 8500 feet] 2 eggs 1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberrie
1/2 tsp baking soda [
1/4
tsp at 8500 feet] 2 eggs
1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberrie
1/2 cup buttermilk
1 cup milk [
1 1/3 cups at 8500] 3 tbsps butter, melted
1 cup raspberries
Cupcakes
1 cup all - purpose flour
1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp baking soda
1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp ground ginger
1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oi
1/2 cup vegetable oil
3 cups all - purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder 2 TBSP cinnamon
1 tsp ground ginger
1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extrac
1/2 tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs
1 tsp vanilla extract
for the cake: ○ 3/4 cup brown rice flour ○
1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot
powder ○
1/4
tsp salt ○
1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/2 tsp baking powder ○ 3/4 cup granulated sugar ○
1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○
1 tsp vanilla extract ○
1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/2 cup unsweetened almond milk ○ *
1 cup fresh blackberries *
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
for the crumb
1/2 cup granulated sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extrac
1/2 cup granulated sugar
1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extrac
1/2 tbsp light brown sugar, packed 3/4 cup cake flour
1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extrac
1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extrac
1/2 tsp salt 2 tbsp white sprinkles
1/4 cup grapeseed oil
1 tbsp clear vanilla extract
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
Yields:
12 muffins Ingredients 2 Cups Emmer Flour
1/2 Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 Cup packed light brown sugar 2
tsp baking powder 1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 tsp kosher or sea salt
1 Cup mashed banana (about 3 small or 2 medium bananas)
1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 Cup buttermilk
1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 Cup milk 2 large eggs 2 Tb vegetable oil
1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 Cups blueberries (fresh or frozen — ... Continued
3 cups old - fashioned oats
1/3 cup (packed) brown sugar
1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 tsp salt
1 tsp ground cinnamon
1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 tsp ground ginger
1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 cups skim milk
1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted
1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 cup chopped dried apricots (about 8)
1/2 cup dried cherries 1/3 cup slivered almond
1/2 cup dried cherries
1/3 cup slivered almonds
I substituted
1 tsp baking powder and
1/2 tsp baking soda for the baking soda and baked it in the preheated oven at 325 ° for about 55 min
1/2 tsp baking soda for the
baking soda and
baked it in the preheated oven at 325 ° for about 55 min.
4 ripe bananas 4 large eggs
1 tbs cinnamon
1 tbs cardamom (optional)
1 tsp baking soda
1 tsp baking powder 1/2 cup almond butter 1 tsp vanilla extract 1 stick butter melted (not paleo) or 1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisin
1/2 cup almond butter
1 tsp vanilla extract
1 stick butter melted (not paleo) or
1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisin
1/2 cup melted coconut oil
1/2 cup coconut flour 1/2 cup raisin
1/2 cup coconut flour
1/2 cup raisin
1/2 cup raisins
1 - 2
tsp truvia (optional — for more sweetness)
1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powde
1/2 cup oats (NOT quick oats... use regular rolled oats)
1/4
tsp baking powder
Ingredients:
1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats
1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories)
1 egg white 2
tsp truvia / stevia
1/4
tsp baking powder 1/2 cup of oats (Stick with rolled oats
1/2 cup of oats (Stick with rolled oats.
1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chip
1/2 cup olive oil, or coconut oil 2 organic eggs
1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chip
1/2 cup strong brewed coffee
1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chip
1/2 cup unrefined sugar (you can do 3/4 cups)
1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor)
1 cup whole wheat pastry flour (minus 2 tablespoons)
1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chip
1/2 teaspoon aluminum free
baking powder 12 oz dark chocolate chips
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 tsp salt 1/2 — 1 tsp peppermint extract, to taste * 1/4 cup powdered sugar 1/4 cup cornstarch butter, for coating baking dis
1/2 cups granulated sugar
1 cup light corn syrup
1/4
tsp salt
1/2 — 1 tsp peppermint extract, to taste * 1/4 cup powdered sugar 1/4 cup cornstarch butter, for coating baking dis
1/2 —
1 tsp peppermint extract, to taste *
1/4 cup
powdered sugar
1/4 cup cornstarch butter, for coating
baking dish
1 cup all purpose flour
1 cup cake flour
1 cup dark Dutch cocoa
powder 3/4 cup granulated sugar 3/4 cup brown sugar, packed
1 tsp baking soda
1 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1 cup sour cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grate
1/2 tsp salt
1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1 cup sour cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grate
1/2 cup vegetable oil 2 large eggs, room temp 2
tsp vanilla extract
1 cup sour cream
1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grated
3 ripe bananas
1/3 c canola or grape seed oil
1/3 c buttermilk 2 eggs
1 tsp vanilla
1 T ground flax seed 3/4 c brown sugar
1 c all purpose flour
1 c white whole wheat flour or standard whole wheat flour
1 tsp baking soda
1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine to
1/2 tsp baking powder pinch of salt
1 c chopped walnuts - pecans would be fine too
15 tbsp (200g) butter
1/2 tsp (0.5 g) of saffron (usually sold in 1 gram packages use 1/2 of that) 1 tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection sugar for decoratio
1/2 tsp (0.5 g) of saffron (usually sold in
1 gram packages use
1/2 of that) 1 tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection sugar for decoratio
1/2 of that)
1 tsp sugar 2 eggs
1 1/3 cups (3 dl) sugar
1 cup (2.5 dl) milk
1 3/2 cups (4 dl) flour 2
tsp baking powder Confection sugar for decoration
Muffins Non-stick cooking or
baking spray, I used Baker's Joy 2 cups fresh blueberries (about
10 ounces), picked over
1 1/8 cups sugar (8 ounces) plus
1 tsp 2
1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extrac
1/2 cups unbleached all - purpose flour (
12
1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extrac
1/2 ounces) 2
1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extrac
1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (
1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extrac
1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extrac
1/2 tsp vanilla extract
1/4
tsp of almond extract
1/2 cup of tapioca flour 3 tbsp ground flax seeds 1/2 cup of almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 cup of tapioca flour 3 tbsp ground flax seeds
1/2 cup of almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 cup of almond flour
1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 cup of rice flour
1/4 cup quinoa flour
1/4 cup of buckwheat flour
1/3 cup fava - chickpea flour
1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 cup of cocoa
powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 tbsp of
baking powder 1 tsp of
baking soda
2
1/4 Bob Red Mill Brown Rice Flour
1/4 C Bobs Red Mill Flax Meal
1/2 C Trader Joe's Cocoa Powder 2 Tsp Baking Powder 1/2 Tsp Baking Soda 1 C Libby's Pumpkin 1 C Unrefined Coconut Sugar 1 The Vegg + 1/4 C So Delicious Protein Plus Vanilla Milk 1 Tbsp Vanilla Extract 2 Tbsp So Delicious Unsweetened Coconut Yogurt 1/4 C So Delicious Protein Plus Vanilla Milk 1/2 C Chocolate Chip
1/2 C Trader Joe's Cocoa
Powder 2
Tsp Baking Powder 1/2 Tsp Baking Soda 1 C Libby's Pumpkin 1 C Unrefined Coconut Sugar 1 The Vegg + 1/4 C So Delicious Protein Plus Vanilla Milk 1 Tbsp Vanilla Extract 2 Tbsp So Delicious Unsweetened Coconut Yogurt 1/4 C So Delicious Protein Plus Vanilla Milk 1/2 C Chocolate Chip
1/2 Tsp Baking Soda
1 C Libby's Pumpkin
1 C Unrefined Coconut Sugar
1 The Vegg +
1/4 C So Delicious Protein Plus Vanilla Milk
1 Tbsp Vanilla Extract 2 Tbsp So Delicious Unsweetened Coconut Yogurt
1/4 C So Delicious Protein Plus Vanilla Milk
1/2 C Chocolate Chip
1/2 C Chocolate Chips
2 Tbsp +
1/4 c canola oil, divided
1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced
1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can
1/2 c yellow cornmeal
1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can
1/2 c whole grain pastry flour
1 3/4
tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can
1/2 tsp salt
1/4
tsp baking soda
1/8
tsp freshly ground black pepper
1 c fat - free plain yogurt
1 large egg 2 large egg whites 2
tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about
1/2 an 11 - ounce can
1/2 an
11 - ounce can)
•
1.5 scoop Labrada LeanPro 8 protein •
1 cup cornmeal •
1/2 cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1 cup Greek yogurt • 2 tbsp organic, raw honey • 1/2 cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) *
1/2 cup corn flour (or oat flour, created by blending oatmeal) •
1 tsp baking soda • 2
tsp baking powder •
1 egg •
1 cup Greek yogurt • 2 tbsp organic, raw honey •
1/2 cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) *
1/2 cup corn (drained, not creamed) •
1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **
for casserole:
1 tbsp olive oil
1 medium onion, chopped 2 garlic cloves, minced
1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green pea
1/2 tsp onion
powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green pea
1/2 tsp garlic
powder 1 tsp dry mustard
1/4
tsp crushed red pepper flakes
1 tsp paprika
1/3 cup nutritional yeast flakes
1 medium
baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews
1 cup water
1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta
1 cup fresh or frozen green peas
Whisk together
1 cup whole wheat flour,
1 tsp baking powder,
1/2 tsp each salt and cinnamon, 1/4 tsp nutmeg, and ⅛ tsp baking soda in bowl
1/2 tsp each salt and cinnamon,
1/4
tsp nutmeg, and ⅛
tsp baking soda in bowl.
1/2 cup peanut butter (not Natural Peanut Butter) 1/3 cup butter, at room temp 1/2 cup sugar 1/2 cup brown sugar 2 eggs, at room temp 1 Tbsp vanilla 1 cup flour 1 tsp baking powder 1/2 tsp salt 10 - 12 PEEPs 1/3 cup bittersweet chocolate chip
1/2 cup peanut butter (not Natural Peanut Butter)
1/3 cup butter, at room temp
1/2 cup sugar 1/2 cup brown sugar 2 eggs, at room temp 1 Tbsp vanilla 1 cup flour 1 tsp baking powder 1/2 tsp salt 10 - 12 PEEPs 1/3 cup bittersweet chocolate chip
1/2 cup sugar
1/2 cup brown sugar 2 eggs, at room temp 1 Tbsp vanilla 1 cup flour 1 tsp baking powder 1/2 tsp salt 10 - 12 PEEPs 1/3 cup bittersweet chocolate chip
1/2 cup brown sugar 2 eggs, at room temp
1 Tbsp vanilla
1 cup flour
1 tsp baking powder 1/2 tsp salt 10 - 12 PEEPs 1/3 cup bittersweet chocolate chip
1/2 tsp salt
10 -
12 PEEPs
1/3 cup bittersweet chocolate chips
2
1/2 cups One Degree Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1 cup almond milk 1 tsp pure vanilla extract 1/2 cup oil 2 Tbsp orange zest 1/4 cup fresh orange juice 1 1/2 cups fresh cranberrie
1/2 cups One Degree Organics Sprouted Spelt flour 3/4 cup sugar 2
1/2 tsp double - acting baking powder 1/2 tsp salt 1 cup almond milk 1 tsp pure vanilla extract 1/2 cup oil 2 Tbsp orange zest 1/4 cup fresh orange juice 1 1/2 cups fresh cranberrie
1/2 tsp double - acting
baking powder 1/2 tsp salt 1 cup almond milk 1 tsp pure vanilla extract 1/2 cup oil 2 Tbsp orange zest 1/4 cup fresh orange juice 1 1/2 cups fresh cranberrie
1/2 tsp salt
1 cup almond milk
1 tsp pure vanilla extract
1/2 cup oil 2 Tbsp orange zest 1/4 cup fresh orange juice 1 1/2 cups fresh cranberrie
1/2 cup oil 2 Tbsp orange zest
1/4 cup fresh orange juice
1 1/2 cups fresh cranberrie
1/2 cups fresh cranberries
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
+
1/2 cup pancake base * + 1 tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2 tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil for fyin
1/2 cup pancake base * +
1 tsp xanthan gum or
baking powder +
1 T cinnamon +
1 1/2 tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil for fyin
1/2 tsp unsweetened shredded coconut +
1 T carob
powder or cocoa
powder +
1 flax egg ** or regular egg +
1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil for fyin
1/2 cup dairy - free milk + 2
tsp apple cider vinegar +
1 tsp vanilla extract + coconut oil for fying