Not exact matches
for the cake: 3 overripe bananas, mashed
3/4 cup granulated sugar
1/2 C light brown sugar
1/2 C vegetable oil 2 eggs, at room temp
1/2 C sour cream or
full fat Greek yogurt
1 tsp vanilla extract 2 C all - purpose flour
1 tsp baking soda
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2
1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
Chocolate Peanut Butter Graham Bar Recipe Ingredients
1 cup ground graham crackers (about 8
full crackers)
3/4 cup peanut butter
3/4 cup semisweet chocolate chips
1 cup sugar -LSB-...]
So if you want
1 full cup of dressing, it's
3/4 cup oil +
1/4
cup vinegar =
1 cup vinaigrette.
Vegan Salted Chocolate Fudge Pops Recipe
3/4 cup full fat coconut milk
1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks
1/2 recipe Cream Cheese Pie Dough, or other good pie crust
16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (
1/2 stick) unsalted butter, melted
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract
1/2
cup full - fat sour cream
14 ounces (397 grams)
full fat coconut milk
3/4 cup (
150 grams) light brown sugar, packed (or a mixture of half light brown / half dark brown sugar)
1 teaspoon vanilla extract
1 1/2 pounds peaches, about 3 large, unpeeled
1 1/2
cups full - fat yogurt
1/2
cup olive oil
1 cup sugar 3 eggs
1 1/2 teaspoon vanilla 2
1/2
cups all - purpose flour 2
1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg Cinnamon Glaze, recipe below Toasted hazelnuts, to garnish
1 can Rotel tomatoes and green chilies 8 ounces cream cheese,
full fat
1 pound pepper jack cheese 8 ounces sour cream,
full fat
3/4 cup whole milk (or half & half)
1 cup white rice flour
3/4 cup gluten free oat flour (see note)
1/2
cup sugar 2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1 large egg yolk
1 cup full fat plain yogurt
1 stick unsalted butter (melted and cooled to room temperature)
1 tsp vanilla extract zest of
1 lemon or lime
12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3
cup sifted powdered sugar
Cake: 2 2/3
cup all - purpose flour
1/3
cup cornstarch 2
cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3/4 cup (
1 1/2 sticks) unsalted butter, melted and cooled slightly
1/4
cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional)
1 1/2
cups milk (not skim or fat - free)
1/2
cup full - fat sour cream 4 large egg whites, room temperature
Whipped Cream Frosting: 3
cups heavy cream, cold 4 - 6 tablespoons confectioner's sugar
1 tablespoon pure vanilla extract
3/4 cup full - fat sour cream
1 1/3
cup (300 g)
full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife
1 tablespoon green tea leaves
1/2 vanilla bean — seeds scraped out
3/4 cup cashews — soaked in water for 4 hours
1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
My client loved it too... and she had no idea it was
full of cauliflower Cauli - Coconut Flour Pizza Crust
1/2
cup cauli rice 2 T coconut flour 2 eggs
3/4 cup sharp cheddar
1 - 2 tsp pizza seasoning -LSB-...]
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil
1 tablespoon +
1 teaspoon smooth peanut butter or almond butter for paleo
1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo
1 teaspoon sesame seed oil
1 teaspoon honey or agave nectar zest and juice of
1 lime pinch of salt and pepper
1 teaspoon of red pepper flakes or
1 teaspoon Thai chili peppers finely chopped (optional) ** Salad
1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles *
1 large handful of cilantro, chopped
1 small handful of mint, chopped
1 avocado cut into
1 ″ cubes
3/4 cup edamame beans
1/2
cup sunflower seeds (or peanuts)(Find the
full recipe and directions here at Tastes Lovely)-LSB-...]
zest of
1 Meyer lemon
1/4
cup granulated sugar 2
cups all - purpose flour 2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1/4
cup (
1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (
1/2 brick)
full - fat brick - style cream cheese, very cold, cut into pieces
3/4 cup heavy cream + more for brushing, very cold
1 lb chicken breasts / thighs, cut into
1 inch cubes
3/4 cup yoghurt (
full / lowfat)
1 tbsp ginger, minced 2 cloves garlic, minced
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala pinch (or more) of red chilli powder (optional) pinch of red food coloring (optional) salt and pepper to taste
Easy Vegan Chocolate Cupcakes What you need:
3/4 cup rice milk
1 tsp apple cider vinegar *
1/2
cup brown sugar (a very
full half
cup — pack it in real good!)
Ingredients
1/2
cup hazelnuts 3 tablespoons honey
1 1/2 tablespoons cacao powder
3/4 cup full - fat canned coconut milk
1 teaspoon coconut oil, melted 2 teaspoon vanilla
1/4 tsp salt
Caramel:
1 cup Honey or Maple Syrup *
1 cup Organic Butter
3/4 cup Heavy Cream or
Full - Fat Coconut Milk (white portion only)
1 1/2 teaspoons Pure Vanilla Extract
Salted Caramel Sugar
3/4 cup sugar flakey sea salt Gingerbread Latte 2
cups lite or
full fat canned coconut milk (OR your favorite milk)
1/2 teaspoon cinnamon
1/2 teaspoon ginger 2 tablespoons molasses 2 tablespoons pure maple syrup
1 tablespoon vanilla extract
1/4 -
1 / 2
cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped Cream
1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from
1 vanilla bean (or
1 teaspoon vanilla extract)
* Two
15 - ounce cans
full - fat coconut milk, divided * 3
full droppers of Vanilla stevia (or
3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-
1/2 Tablespoons cornstarch *
1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base *
1/2
cup chopped chocolate
(Add Tags) Ingredients (Edit)
3/4 cup all - purpose flour -LCB- King Arthur All - Purpose Flour -RCB-
3/4 cup granulated sugar
1 / 4 teaspoon salt -LCB- Sea Salt -RCB-
1/2
cup (
1 stick) unsalted butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze
1 rounded
cup powdered sugar4 tablespoon lemon juice8 teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl of an electric... See
full instructions on sites.google.com Notes · Add Notes Popular Videos.
Wet Ingredients:
1/4
cup full fat coconut milk
3/4 to
1 cup water (start with
3/4 and add the extra water if too dry)
1/4
cup maple syrup
1 flax egg (
1 tbsp.
3 bananas 2
cup rolled oats
1 Tsp baking powder
1 Tsp cinnamon
1 Tbsp chia seeds
1 1/2
cup chopped pineapple
1 medium mango, cubed
1 can coconut milk (I used
full - fat, but you could certainly try light) 3 Tbsp maple syrup
3/4 cup shredded coconut
can
full - fat coconut milk 2 teaspoons agar agar flakes
3/4 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 ounces unsweetened baking chocolate, roughly chopped pinch of salt
Pumpkin Spice Smoothies Recipe
1/2
cup pure pumpkin puree (canned or homemade)
1/4
cup full fat or low - fat plain Greek yogurt
3/4 cup almond milk
1 medium ripe banana 2 tablespoons pure maple syrup
1/4 teaspoon ground cinnamon Dash ground ginger
1/2 teaspoon pure vanilla
1 cup ice cubes
3/4 cup +
1 Tbsp
full fat coconut milk (Whip stick 2 Tbsp of coconut butter (also called coconut cream) with
3/4 cup warm water; let rest a few minutes to thicken.)
Sprouted flour (3
cups, plus extra for rolling out dough) Baking powder, aluminum - free (
3/4 teaspoon) Sea salt (
1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (
1 cup) Organic cane sugar, coconut sugar or sucanat (
1 cup) Egg, organic, pastured (
1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk,
full - fat (
1 TBS)
12 oz (
3/4 cup)
full fat coconut milk
14 oz dark baking chocolate bars, unsweetened and chopped
1 tsp.
ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (
12 ″ X
16 ″)
1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter
3/4 cups dark brown sugar
3/4 cups light corn syrup 2 tablespoons cornstarch
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2
cups pecans (toasted, roughly chopped) COCONUT WHIPPED CREAM:
1 15 - ounce can
full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1 large onion (about 2
cups), diced
1 1/4
cups pumpkin seeds
3/4 cups of buckwheat flour
1/2
cup of brown rice flour
1/2
cup of almond flour
1/3
cup of manchego cheese (optional)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of mustard powder
1/4 teaspoon of salt
1 1/2
cups of
full - fat canned coconut milk
1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed)
1/4
cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
Mint Filling:
1/4
cup ripe, soft Avocado
1 Tablespoon
Full - Fat Coconut Cream or Heavy Cream
1/2
cup Powdered Xylitol
3/4 teaspoon Pure Peppermint Extract
1 drop Natural Green Food Coloring (for this brand, use
1 drop blue,
1 drop yellow) 2 Tablespoons White Spelt Flour or White Flour
1 15 - ounce can of
full fat coconut milk
3/4 cup raw cashews, soaked 4 to 8 hours
1/4
cup pure maple syrup 2 tablespoons fresh lemon juice 2 teaspoons lemon zest
1/4 teaspoon saffron threads
Spoon or pour about
1 tablespoon of the filling into each of the pastry - lined muffin tins (you want the pastry
cups to be about
3/4 full).
Strawberry Filling:
3/4 cup full - fat coconut milk
1 tablespoon agar agar flakes 8 ounces fresh strawberries (about
1 1/4
cups chopped)
1/2 teaspoon vanilla extract
1/4
cup pure maple syrup
250 g / 2
cups plain flour 2 eggs 200 ml /
3/4 cup half or whole (
full - cream) milk
150 m / 2/3
cup beer 50 g /
1/4
cup granulated sugar
1 tsp vanilla extract
1 tbsp rum (optional)
1/2 tsp fine salt 2
1/2
cups vegetable oil, for cooking the fritters Icing sugar / confectioner's sugar, to dust the fritters
Dry: 2
cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt Wet:
1 can (
15 oz) organic pumpkin puree
1/3
cup coconut oil, melted
3/4 cup maple syrup
1/2
cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice
1 tsp vanilla Frosting:
1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup
1 tsp vanilla bean paste
for the chocolate chia mousse:
3/4 cup of chia seeds
1/3
cup +
1 tablespoon of cocoa powder 2 pinches of sea salt 2
1/4
cups of nut milk of your choice
1/4
cup +
1 tablespoon of maple syrup
1/2 teaspoon of pure vanilla extract
1 1/2
cups of semisweet chocolate chips
1 teaspoon of orange zest
1/8 teaspoon of ground cardamom for the cardamom rose coco whip:
1 (
13.5 oz) can of
full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar
1/4 teaspoon of rose water
1/4 teaspoon of cardamom some (optional) toppings:
1 / 4
cup of cacao nibs
1 tablespoon of dried edible rose petals METHOD
Octopus 2
cups full - bodied red wine, such as Chianti or Sangiovese
1/2
cup finely chopped onion
1/4
cup finely chopped carrot
1/4
cup finely chopped celery 2 sprigs fresh thyme
1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad:
3/4 cup extra-virgin olive oil
1/2
cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces
1/2
cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3
cups julienned radicchio leaves 2
cups cooked chickpeas or gigante beans
INGREDIENTS for the panna cotta: 4
cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced
1/2
cup of granulated coconut sugar (maple syrup works as well if you prefer)
1/4 teaspoon of sea salt
1 vanilla bean, scraped (or
1 tablespoon of vanilla extract)
14oz can of
full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch:
3/4 cup of frozen strawberries
1 teaspoon of vanilla
1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup
1 cup of thick coconut flakes
1/2
cup of rolled oats garnish: several mint leaves (chopped or whole)
1 can (
13.5 ounces)
full fat coconut milk
3/4 cup raw cashews, soaked for 4 hours
1/4
cup pure maple syrup
1 teaspoon vanilla extract a pinch of sea salt
1 cup jasmine white rice or basmati rice
1 cup full - fat coconut milk
1 cup water
1/4
cup finely diced carrot 2 Tablespoon finely diced onion
1 Tablespoon curry powder
3/4 tsp sea salt
1 cup minced cilantro
Batter
3/4 cup ground almonds (
100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold)
1/2 tsp ground vanilla
1/2 tsp baking powder a pinch of salt
1 Tbsp melted coconut oil or butter
1 egg, whisked Around
1/5
cup full fat coconut milk (50 ml)
Citrus, Cashew and Coconut Yogurt Bowl Recipe
3/4 cup plain Greek yogurt (I prefer
full fat or 2 %)
1 blood orange, peeled and sliced
1/4
cup spiced cashew and coconut snack mix
1 teaspoon honey
1.5
cups fresh blueberries
1 can
full fat coconut milk
3/4 cups raw cashews, soaked overnight
1/4
cup pure maple syrup
1/2 teaspoon ground vanilla, or
1 teaspoon extract
4
cups unsweetened,
full - fat coconut milk 3 Tablespoons tapioca starch or potato starch
3/4 teaspoon agar - agar powder OR 2 tablespoons agar flakes
1/2
cup unflavored store - bought or previously made coconut yogurt
1 Tablespoon agave nectar (optional)
1 small kabocha or red kuri squash, or pumpkin — cut in half and seeded 2 cans
full - fat coconut milk
1 tablespoon shredded ginger
3/4 cup maple syrup or more to taste pinch of sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon xanathan gum — optional
1 cup (250 ml)
full - fat coconut milk (canned)
1 tablespoon lemon juice
1 cup (
140 g) superfine brown rice flour
3/4 cup (90 g) millet flour
3/4 cup (90 g) quinoa flour
1/4
cup (25 g) almond flour
1 tablespoon baking powder
3/4 teaspoons fine sea salt
1/4 teaspoon ground ginger
1/2
cup plus
1 tablespoon (
115 g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow)
1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries
1/2 teaspoon ground pink peppercorns
Skip the essential oils & go for V E G A N egg nog instead too... Ingredients Serves 4 - 6 4
cups pistachio nut mylk -LCB- try my recipe at The Chalkboard Mag -RCB-
3/4 cups full fat coconut cream Bourbon or dark rum -LCB- as little as 4 oz as much as 8 oz -RCB-
1 - 3 Tbsp Royal Rose Anise syrup if you like it sweet 2 tsp nutmeg
1 tsp cloves
1 tsp sea salt Note: If using canned coconut cream, chill can, take cream from top,...
for the coconut cake:
120 grams (
1 cup) flour
15 grams (2 tablespoons) cornstarch 2 teaspoons baking powder 60 grams (2 ounces) butter, soft 30 grams (
1 ounce) coconut oil
175 grams (
3/4 cup plus 2 tablespoons) sugar
1/2 teaspoon kosher salt
120 grams (
1/2
cup) coconut milk,
full - fat 85 grams (3 ounces, 3 large) egg whites
1 teaspoon vanilla extract
1/2
cup shredded coconut