Vanilla Pastry Cream: 1 cup Half and Half 3 Large Egg Yokes 1/3 cup Powdered Honey 2 Tablespoons Cornstarch 1 Tablespoon White Spelt Flour or White
Flour Pinch of Sea Salt 1 Tablespoon Unsalted Butter 2 teaspoons Pure Vanilla Extract
Not exact matches
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free
flour of choice — quinoa, millet, amaranth 1/2 cup coconut
flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil
pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
Streusel: 1/2 cup all - purpose
flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground cinnamon
pinch of Kosher or
sea salt 4 tablespoons unsalted butter, very cold
Ingredients (makes 2 pizza crusts) 2 cups
of white
flour sea salt 1/2 teaspoon
of sugar 1/2 teaspoon
of dried yeast 1/2 teaspoon
of olive oil 175 ml
of lukewarm water Instructions In large bowl, add the
flour, a generous
pinch... continue reading...
2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry
flour (or apf
flour) a couple
pinches of fine grain
sea salt 2 eggs, beaten 1 + tablespoon olive oil
Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached
flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer
Pinch of fine
sea salt
Pancake Batter 200 g / 1 3/4 cup buckwheat
flour 3 large eggs (or 4 medium) 500 ml / 2 cups soy milk or milk
of your choice 1 tbsp butter, plus extra for frying
pinch sea salt
* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) *
pinch of fine
sea salt * 1/2 cup organic, unbleached white
flour * 1/2 cup white whole wheat
flour (or whole wheat pastry
flour)
Ingredients 150 g semi-wholemeal wheat
flour 100 g cornmeal (OGM - free) 50 g almond
flour a
pinch of whole
sea salt 3 tablespoons cream
of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
220g Sukrin almond
flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny
pinch of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
1 cup almond
flour 2 tablespoons coconut oil
pinch of sea salt or himalayan pink
salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
1 cup
of oat
flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a
pinch of sea salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 3/4 cup
of spelt
flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A
pinch of sea salt
150 g semi-whole wheat
flour 50 g chestnut
flour 50 g whole rice
flour 50 g cornstarch half a teaspoon powdered cinnamon a
pinch of whole
sea salt 2 teaspoons cream
of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3 small apples (I used Fuji), peeled and pureed using a food processor
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose
flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be
Pinch of pink himalayan
sea salt (orrr just
salt) 3 tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised ginger, finely chopped (optional)
Ingredients For the crust 50 g cornmeal (GMO - free) 100 g whole wheat
flour 100 g whole rice flakes»
flour a
pinch of whole
sea salt a
pinch of vanilla powder 70 ml extra virgin olive oil 70 ml natural mineral or filtered water, at room temperature Makes about 24 discs (tartlets) or 1 20 - 22 cm crust.
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond
flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda
pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
1 3/4 cup
of white spelt flavour (this is my favourite
flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a
pinch of pink Himalayan
salt or
sea salt
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out
pinch of fine
sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose
flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
150 g whole oatmeal
flour 50 g semi-whole wheat
flour 50 g whole kamut
flour a
pinch of whole
sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado
Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple
of hours) Juice
of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut
flour 1 scant scoop pea protein powder
pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa
flour a
pinch of whole
sea salt a
pinch of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened
Ingredients 150 g whole oatmeal
flour 50 g semi-whole wheat
flour 50 g whole kamut
flour a
pinch of whole
sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
200 g semi-whole Manitoba
flour 100 g whole rice
flour 2 teaspoons cream
of tartar a
pinch of whole
sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated ginger powder half a teaspoon cinnamon powder 2 - 3
pinches of powdered cloves 3 - 4
pinches of grated nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
Dough 1/2 cup vegan butter 1/2 cup cane sugar 1 tsp pure vanilla extract 3 tbsp vegan sour cream
Pinch of sea salt 1/4 tsp baking soda 1 1/4 cups unbleached
flour
1/2 cup peanut butter or other nut butter 1 tbsp honey or maple syrup 1 tsp vanilla 1 - 2
pinches of sea salt 1 tbsp coconut
flour 1 - 2 tbsp mini chocolate chips
3 cups
of white
flour 1 sachet
of dried yeast 1 teaspoon
of sugar 1/3 cup
of melted coconut oil 1/4 cup
of coconut sugar 3/4 cup
of lukewarm unsweetened almond milk 1/2 cup
of lukewarm water 60gr
of Mia 100 % dark chocolate chopped into small pieces 1/2 teaspoon
of cinnamon A
pinch of sea salt
2 cups spelt
flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon
sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice
Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
Waffle 1/2 cup buckwheat
flour 1 tbsp potato starch 1 1/2 tsp cane sugar
Pinch of fine
sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries, optional
dry 1 cup old fashioned rolled oats 1/4 cup almond
flour 1/4 cup cacao nibs 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good
pinch of fine
sea salt 1/3 cup coconut sugar
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut
flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good
pinch of fine
sea salt 1/4 cup coconut sugar 3 to 4 grates
of fresh orange zest
1/2 cup rolled oats 1/2 cup almond
flour 1/2 teaspoon baking powder a good
pinch of sea salt 1 medium banana, ripe (about 2/3 cups mashed) 2/3 cup plain almond milk
dry 1 1/4 cup old fashioned rolled oats 1/4 cup almond
flour 1/4 cup chopped dried apple rings (unsweetened) 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good
pinch of fine
sea salt 1/4 cup coconut sugar 4 to 5 grates
of fresh lemon zest
Ingredients 200 g fair trade dark chocolate (70 % cacao) 90 g quinoa
flour a
pinch of whole
sea salt a
pinch of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g -LSB-...]
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea salt flakes 1/2 cup garbanzo bean
flour
1/3 cup and 1 tbsp
flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon
salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix
of chopped chocolate and peanut butter chips)
pinch of flaky
sea salt, for garnishing
Pin It Ingredients: For the pizza dough (2 pizzas): 250 g
flour plus extra for dusting 1 tsp dried yeast 1 tsp
sea salt pinch of caster sugar 150 ml (a bit more than a half
of cup)
of warm... Continue Reading →
Crust 1/2 cup unbleached
flour 1/2 tsp cane sugar
Pinch of fine
sea salt 3 tbsp vegan butter, cold 2 - 3 tbsp water, ice cold
-- 60 g millet
flour — 30 g oat
flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)--
pinch of sea salt
In a food processor pulverise the dried banana, destoned dates, pecan nuts,
flours, baking powder and a
pinch of sea salt until you have a fine sandy texture
In a medium bowl combine the shredded coconut, honey, coconut oil, coconut
flour and a generous
pinch of sea salt.
Add the fig mixture into the bowl with
flour, also add a 1/4 cup
of oat milk and a
pinch of sea salt and mix everything together until well mixed
1/2 cup (1 stick) unsalted butter, melted 1/3 cup creamy - style peanut butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1 cup all - purpose
flour pinch of Kosher or
sea salt 1 cup old - fashioned oats 3/4 cup semisweet chocolate chips 1 cup M&M s candy
1 cup pumpkin puree 2/3 cup dates generous sprinkle cinnamon
pinch of sea salt (I used pink himalayan) 1 cup almond
flour 1/3 cup brown rice
flour 1/3 cup raw cocoa 4 tablespoons liquid sweetener (I used maple syrup)
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1 tablespoon
of honey 1/2 teaspoon
of maldon
sea salt or kosher
salt for the crust: 1 cup
of all - purpose white
flour (plus a couple
of tablespoons to roll out the dough) 1/2 cup
of buckwheat
flour 1/2 teaspoon
of sea salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular white sugar) a
pinch of sea salt 1/2 teaspoon
of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
Pin It Ingredients: Serves 1 Cinnamon Roll 2 tablespoons coconut
flour (I used Bob's Red Mill) 1 teaspoon cinnamon
Pinch of fine grain
sea salt Pinch of nutmeg 1/2 teaspoon baking powder 1 egg (o 2 flax eggs) 2 tablespoons... Continue Reading →
3/4 cup light spelt
flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine
sea salt pinch of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping
2 tablespoons coconut
flour (I used Bob's Red Mill) 1 teaspoon cinnamon
Pinch of fine grain
sea salt Pinch of nutmeg 1/2 teaspoon baking powder 1 egg (o 2 flax eggs) 2 tablespoons milk
of your choice (I used almond milk) 1 1/2 tablespoons maple syrup 1 tablespoon coconut oil (or butter), melted 1/2 teaspoon vanilla extract
Ingredients 150 g whole rice, washed in cold water, well drained then cooked in water until very tender 160 g rice malt syrup 3 tablespoons light and fruity extra virgin olive oil zest
of 1 organic lemon, grated 3 tablespoons whole rice
flour 80 g corn
flour (GMO - free) a
pinch of whole
sea salt a -LSB-...]
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla *
pinch of sea salt * 1/2 cup
flour (I used spelt
flour; I think almond or hazelnut
flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional