Ingredients: 3/4 cup (12 TBL) organic butter, softened (from grassfed cows preferred) 3 TBL unrefined sugar (sucanat, rapadura, palm sugar, or even maple syrup) 1 - 1/2 teaspoon organic pure vanilla extract 1 TBL
organic pure almond extract 2 cups flour of choice (I use 1 - 3/4 c. blanched almond flour and 1/4 c. sprouted brown rice flour OR 1/4 c. coconut flour) 1/2 teaspoon unrefined sea salt 2 cup finely chopped pecans About 1/4 cup organic powdered / confectioners sugar for rolling - it's just a dusting
Not exact matches
I want to get the calories down for weight loss though so my updated recipe is: 6 oz brewed
organic coffee cold, 6 oz unsweetened
almond milk, 1 scoop
organic plant based protein powder, 1 tsp
pure vanilla
extract, 1 tbs
organic cocoa, 1 egg yolk, stevia to taste, and contents of 2 probiotic capsules.
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 cranberries
1/2 cup
organic unsweetened
almond or coconut milk 1-1/2 tsp
pure vanilla
extract 1/2 tsp pink salt
Ingredients 1 1/2 cups
almond flour 1/2 cup
organic cane sugar 1/4 cup brown rice flour 3 tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons
pure vanilla
extract 2 tablespoons ground flaxseed 5 tablespoons water
Organic powdered sugar for dusting
* 1/2 cup
organic sugar for coating the cookies before baking, plus additional 1/3 cup
organic sugar (I used Wholesome Sweeteners
organic, fair - trade sugar) * 1 1/2 cups
organic, all - purpose flour (I used Central Milling Company
organic, all purpose flour); I haven't tried it yet, but I bet you could substitute
almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba
organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably
organic and free - range * 1 teaspoon
pure vanilla
extract * 12 tablespoons (1 1/2 sticks)
organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners
organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
For the waffles: 2 cups
almond milk (vanilla or plain), or your fave non-dairy milk 1 tablespoon
organic cornstarch 1 tablespoon apple cider vinegar 2 cups all - purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup water 2 tablespoons canola oil 1 teaspoon
pure vanilla
extract
I purchase it at my local Albertson's but there are 12 flavors that can be purchased directly online) 2 Tb
organic peanut butter or
almond butter 1 Tb unsweetened cocoa powder 1 Tb chia seeds (see the benefits here of this tiny superfood) 1 tsp
pure vanilla
extract
1 1/2
organic bananas, puréed 1/2 tablespoon
pure vanilla
extract 1 1/2 cups
almond flour 1 tablespoon ground flaxseed 1 tablespoon Raspberry - lemon Natural Calm 1/2 teaspoon baking powder Pinch sea salt 1/3 cup raw pecans
1 c raw,
organic peanut butter (or
almond butter) 1/4 c coconut oil, melted 2 Tbsp honey 1/2 tsp
pure vanilla
extract 1/4
almonds, roughly chopped 1/2 c
almond flour 1/2 c flaxseed meal (1/4 c
pure whey protein isolate * optional) 1/4 c + 1 Tbsp
organic raisins
Chocolate Cake:
Almond flour, 100 %
pure organic dried coconut nectar, eggs, applesauce, water,
pure unsweetened cacao, vanilla
extract, baking soda (sodium bicarbonate).
INGREDIENTS: Nut flour blend (
almond flour, walnut meal), 100 %
pure organic dried coconut nectar, applesauce,
pure unsweetened cacao, vanilla
extract, baking soda (sodium bicarbonate), salt.
I used frozen
organic strawberries, raw european
almonds for maximum nutrition and
pure vanilla
extract from Mexico.
1 cup
organic butter, room temperature 1 1/4 cup
organic sugar (or xylitol) 5 free range eggs, room temperature 1 Tbsp
pure vanilla
extract 3 cups fine ground blanched
almond flour, sifted 1 Tbsp baking powder 1/4 tsp sea salt 1 1/2 cups buttermilk, room temperature
1 can
organic chick peas, well drained 1/2 cup
organic peanut butter or
almond butter 1/2 cup
organic Cuisine Camino Semi Sweet Chocolate Chips (Zehrs / Superstore sells these) 1/2 tsp
pure vanilla
extract 2 tbsp
pure maple syrup 2 tbsp cacao powder 1/4 cup
organic shredded coconut Blend chick peas in food processor.
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw light agave syrup 6 tablespoons light
organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons
pure vanilla
extract 1/2 teaspoon
pure coconut
extract 1/4 teaspoon
pure almond extract 1 1/2 ounces of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer
8 ounces / 227 grams dark chocolate (70 to 72 %), finely chopped 1 1⁄4 cups / 300 ml
organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency) 2 tablespoons / 18 grams
organic granulated sugar Pinch fine sea salt 1 1⁄4 teaspoons / 6.25 ml
pure vanilla
extract 2 teaspoons / 10 ml mild tasting extra-virgin olive oil
2 ripe avocados 30 - 40 drops
pure liquid stevia OR 1 Tbsp Stevita spoonable stevia 1 tsp
pure vanilla
extract 3/4 cup
organic unsweetened cocoa powder or raw carob powder 3/4 cup unsweetened
almond or rice milk (additional to thin out to your preference) 1/3 cup
organic full - fat coconut milk 1 Tbsp brandy or rum (optional) 1/4 tsp cinnamon (optional)