Pure coconut extract is sort of hard to find.
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
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml
pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla
extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted
coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin
coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon
pure vanilla
extract 1 cup semisweet chocolate chips
1/3 cup sifted
coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin
coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened
coconut milk, lite or full fat 1 teaspoon
pure vanilla
extract
How much would you use of a
pure extract like
coconut?
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 spice
The recipe calls for unsweetened non-dairy milk, like almond, hazelnut or
coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein powder,
pure vanilla
extract and a pinch of salt.
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 salt
3 cups cashews, soaked for 1 hour 3/4 cups
coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon
pure vanilla
extract 1/4 cup filtered water
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon
pure vanilla
extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup
coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1 teaspoon
pure vanilla
extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
vanilla
extract 1/2 cup
coconut oil, room temperature (not melted) 1 large egg 1 cup
pure cacao or cocoa powder 1/4 cup + 2 Tbs.
pure vanilla
extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded
coconut + extra for topping (If you use sweetened
coconut you could reduce the sugar further)
1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp
coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp
pure vanilla
extract 1/2 tsp blackstrap molasses *
2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon
pure vanilla
extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened
Coconut Milk) 2 cups blueberries (fresh or frozen)
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup
coconut oil, melted 1/4 teaspoon
pure almond
extract 1 teaspoon
pure vanilla
extract 1/3 cup
pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Filling: 2 cups Pumpkin Puree 5 Tablespoons
Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons
Pure Vanilla
Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons
coconut sugar 2 tablespoons
pure maple syrup 1 teaspoon vanilla
extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1 cup almond meal * 1 cup unsweetened
coconut, finely ground 7 large eggs, separated 1 cup sugar 2 teaspoons
pure vanilla
extract or 2 tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon juice
EXTRACTED FROM 100 % PURE COCONUT OIL: Brain Octane is carefully extracted from 100 % pure coconut oil, not palm oil, to protect wild orangutan habitat in Southe
EXTRACTED FROM 100 %
PURE COCONUT OIL: Brain Octane is carefully extracted from 100 % pure coconut oil, not palm oil, to protect wild orangutan habitat in Southeast A
PURE COCONUT OIL: Brain Octane is carefully extracted from 100 % pure coconut oil, not palm oil, to protect wild orangutan habitat in Southeas
COCONUT OIL: Brain Octane is carefully
extracted from 100 % pure coconut oil, not palm oil, to protect wild orangutan habitat in Southe
extracted from 100 %
pure coconut oil, not palm oil, to protect wild orangutan habitat in Southeast A
pure coconut oil, not palm oil, to protect wild orangutan habitat in Southeas
coconut oil, not palm oil, to protect wild orangutan habitat in Southeast Asia.
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon
pure vanilla
extract 1/2 teaspoon sea salt 1/2 cup
pure maple syrup 1/2 cup
coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined
coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon
pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon
pure vanilla
extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
1 heaping Tbsp
coconut flour 1 heaping Tbsp cocoa powder 1 Tbsp almond milk (or
coconut) 1/2 Tbsp honey 1 tsp
pure vanilla
extract 1 egg
Aqua, Cetearyl Alcohol, Glycerin (Vegetable), Polyglyceryl - 3 Dicitrate / Stearate, Cocos Nucifera (Virgin
Coconut) Oil, Argania Spinosa (Argan) Oil, Benzyl Alcohol, Distearoylethyl Dimonium Chloride, Hydroxypropyltrimonium Honey, Methylcellulose, Linum Usitatissimum (Linseed) Seed, Guar Hydroxypropyltrimonium Chloride, Hydroxymethylcellulose, Dehydroacetic Acid, Punica Granatum (Pomegranate)
Extract, Aloe Barbadensis (Aloe Vera) Leaf
Extract, Propanediol, * Litsea Cubeba (May Chang) Flower Oil, * Citrus Grandis (Grapefruit) Peel Oil, * Citrus Reticulata (Mandarin Red) Peel Oil, * Citrus Aurantium Dulcis (Sweet Orange) Peel Oil, * Citrus Aurantium Bergamia (Bergamot) Fruit Oil, * Origanum Majorana (Marjoram Sweet) Leaf Oil, * Rosmarinus Officinalis (Rosemary) Leaf Oil, * Mentha Viridis (Spearmint) Leaf Oil, * Pogostemon Cablin (Patchouli) Leaf Oil, * Michelia Alba (Magnolia) Flower Oil, * Michelia Alba (Magnolia) Leaf Oil, * Cymbopogon Martini (Palmarosa) Leaf Oil, Styrax Tonkinensis (Benzoin) Resin
Extract, * Tilia Cordata (Linden) Flower Oil, ** Limonene ** Linalool ** Geraniol * natural
pure essential oils ** potential allergens
1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or
coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup
coconut oil, melted 1 tablespoon
pure vanilla
extract dark chocolate chips for the eyes (optional)
This chocolate mousse is a classic dessert consisting of
coconut milk, dark chocolate, cocoa powder and some
pure vanilla
extract.
Caramel Pecan Stuffed Mocha Latte Cookies Ingredients: Yields - 12 cookies 3/4 cup unsalted butter, softened 1/4 cup shortening 2 cups Erysweet Sweetener 4 eggs 2 tsp
pure vanilla
extract 1 tsp instant espresso powder 1 tsp baking soda 1 tsp salt 1/4 tsp xanthan gum 2/3 cup
coconut flour 1/2 cup sugar free chocolate chips 12 sugar free chocolate covered caramel pecan candy discs.
1 cup organic brown rice, raw 5 cups water (filtered) 3/4 cup
pure coconut milk 2 teaspoons
pure organic vanilla
extract 1 tablespoon ground organic cinnamon 1 teaspoon raw organic stevia leaf powder, or 1/2 cup raw honey)
1 1/3 cups
coconut oil 1 cup
coconut sugar 2 1/2 cups tapioca starch (flour) 2 cups almond flour 1/2 cup
coconut flour 2 teaspoons baking powder 1 teaspoon sea salt 4 hormone - free omega 3 eggs 2 teaspoons liquid stevia (or stevia leaf) 1 teaspoon
pure vanilla
extract
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious Vanilla
Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp
pure vanilla
extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
Banana
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp
pure vanilla
extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
3 Tablespoons
Coconut Oil, softened 1 Tablespoon Cashew Butter 1 Tablespoon Cocoa powder 1/2 teaspoon
Pure Vanilla
Extract 1/3 cup plus 1 teaspoon Oats (can use gluten - free) 3 Tablespoons Xylitol Dash Sea Salt
1/2 Cup Unsweet Applesauce 1 Cup Unsweet Almond /
Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2 tsp
Pure Vanilla
Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed banana)
Ingredients - 1 cup tahini - 1/2 cup
coconut sugar - 1/4 cup
pure maple syrup - 1 teaspoon vanilla
extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1 tablespoon
coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup chocolate chips For the chocolate drizzle - 2 tablespoons chocolate chips - 1 teaspoon
coconut oil
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp
pure vanilla
extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup
coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
* 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)
1 cup cashews 1 14 - ounce cans
coconut cream OR full fat
coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup
coconut sugar or 8 Medjool Dates 1 bean or 1 tsp
pure vanilla
extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
2 cups Heavy Cream 1/4 cup plus 3 Tablespoons
Coconut Sugar 1/2 cup chopped, sugar free Dark Chocolate * 1 teaspoon
Pure Vanilla
Extract 5 large Egg Yolks Dash of Salt 3 Tablespoons
Coconut Sugar, for assembling
2 tablespoons (24g) unrefined
coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown sugar 1 cup (220g) homemade smooth + creamy peanut butter 2 teaspoons (12g)
pure vanilla
extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes for a GF option)
3 cups all - purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons
pure vanilla
extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup unsweetened desiccated
coconut (locally at Jungle Jim's or Trader Joe's)
Filling: 1 Tablespoon Chia Seeds 4 Tablespoons Fresh Lemon Juice 1 Tablespoon Fresh Lemon Zest 1 Tablespoon
Coconut Oil 2 Tablespoons Unsweetened Vanilla Almond Milk 3 Tablespoons Unsweetened Applesauce 1/2 teaspoon Baking Powder 1/4 teaspoon Sea Salt 1/2 teaspoon
Pure Vanilla
Extract 1/4 teaspoon Liquid Stevia 2/3 cup Oat Flour
Raw cacao butter *,
coconut sugar *, raw cacao powder *, cashew nuts *, lucuma powder *, inulin powder *, pink Himalayan salt (0.6 %),
pure caramel
extract (from raw dairy cream, 0.2 %).
Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined
coconut oil 1 teaspoon
pure vanilla
extract Small pinch of fine sea salt
2 Large Ripe Bananas 3/4 cup Date Sugar 1/4 cup Applesauce 1/3 cup Almond Milk 1 Tablespoon Lemon Juice 1/4 cup
Coconut oil, melted 1/2 teaspoon Pink Sea Salt 1 Tablespoon
Pure Vanilla
Extract 1 Tablespoon Cinnamon 1 Tablespoon Ground Flaxseeds 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1 1/4 cup Gluten - Free Flour Mix Optional: 1/2 cup chopped Walnuts
What's in it: 1 15 - oz can of
pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla
extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted
coconut
Ingredients: 1 cup Bluebird Einka flour * 1 cup all purpose baking flour ** 2 teaspoon baking powder 1/8 teaspoon salt 4 eggs 1 cup plus 2 tablespoon of sugar 4 tablespoons brandy 1 teaspoon
pure vanilla
extract 1 cup
coconut oil, melted and cooled 6 medium apples Method: Preheat oven to 350 degrees Fahrenheit.
1/2 cup organic unsweetened almond or
coconut milk 1-1/2 tsp
pure vanilla
extract 1/2 tsp pink salt
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)
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine
pure raw cacao butter (gently melted) with a pinch of celtic salt, a little
extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting
pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!