Creamed 100g unsalted butter with
50g vanilla sugar (golden caster sugar) until the mixture was smooth and creamy.
Not exact matches
about 5 clementines — divided 2/3 cup coconut
sugar — divided 3 tablespoons chia seeds 1/2 tablespoon
vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (
50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 2
50g 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.
200g Spelt flour 200g Whole wheat flour
50g Oat flour
50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown
sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of
Vanilla
125g unsalted butter — softened 75g coconut
sugar 1/2 tsp
vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups)
50g sugar - free dark chocolate, roughly chopped
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (
50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown
sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon
vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
Waffle dough 2 1/4 teaspoons (7g) active dry yeast 1/4 cup (
50g) warm water, between 105 - 108 ˚F 2 cups (280g) white whole wheat flour 1/2 teaspoon (2g) fine sea salt 1/4 cup (52g) cane
sugar 1/4 cup (45g) refined coconut oil, melted 1/2 cup (110g) unsweetened almondmilk, room temperature 2 flax eggs (88g) 1 teaspoon (4g) pure
vanilla extract 1/2 cup pearl
sugar
Dry Ingredients 100g rice or buckwheat flour
50g coconut flour
50g ground almonds
50g coconut
sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly grated 1 tsp cinnamon 1/2 tsp
vanilla powder 1/4 tsp pink Himalayan salt
Dry Ingredients
50g rice or buckwheat flour
50g raw cacao powder
50g coconut flour
50g ground almonds 75g coconut
sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly grated 1 tsp cinnamon 1/2 tsp
vanilla powder (optional) 1/2 tsp pink Himalayan salt
It has
vanilla and rice malt syrup to sweeten it up, but only comes to half a teaspoon of
sugar per
50g serve.
75g unsalted butter, softened 20g organic virgin coconut oil, softened zest of 1 lemon 1tsp
vanilla extract 85g golden caster
sugar 2 large organic eggs, lightly beaten 200g plain flour 2 tsp baking powder 70g shredded / dessicated coconut
50g ground almonds 200 ml buttermilk 1
50g raisins, apricots, sultanas (or whatever your favourite mix is)
Ingredients: 175g plain flour 85g butter, chopped into pieces 2 tbsp icing
sugar 1 tsp ground cinnamon 3 large eggs 300g light brown muscovado
sugar 1 tsp
vanilla extract 175g butter, melted
50g plain flour
50g cocoa, plus extra to serve
50g macadamia nuts, chopped
50g dark chocolate, chopped ice cream, whipped cream and chocolate syrup (optional)
2 tablespoons (24g) unrefined coconut oil 3 - 4 tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g) creamy cashew butter 1/4 cup (70g) pure maple syrup 2 teaspoons (8g) pure
vanilla extract 2 cups (185g) Bob's Red Mill super-fine almond flour 1/2 cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2 tablespoons (20g) Bob's Red Mill potato starch 1/2 cup (
50g) Bob's Red Mill date
sugar 2 teaspoons (8g) Bob's Red Mill baking powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 % cacao, roughly chopped Sea salt flakes, optional
100g oat flour 75g rice flour 25g ground almonds 4 tablespoons cocoa or cacao powder
50g coconut
sugar 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 200 ml almond milk 2 tablespoons rapeseed or melted coconut oil 2 tablespoons maple syrup 1 teaspoon
vanilla extract
Makes enough to fill 10 to 12 paper cones 1 tbsp vegetable oil
50g popcorn maize
50g unsalted butter 75g light muscovado
sugar 2 tbsps golden syrup 1 tsp
vanilla extract 1/2 tsp sea salt flakes
You will need 1tbsp vegetable oil
50g popcorn kernels
50g unsalted butter 75g light muscovado
sugar 2tbsp golden syrup 1tsp
vanilla extract 1 / 2tsp sea salt
Serves 6 390g jar cherries in kirsch syrup (weighing about 2
50g when syrup reserved) 1 tsp butter 4 medium eggs 75g
vanilla sugar 150 ml milk 125 ml soured cream 1⁄8 tsp salt 75g plain white flour, sifted
50g ground almonds Icing
sugar to decorate