Add sweetener of choice at this time if preferred (I went with 1 Tbsp coconut sugar, 1
Tbsp organic cane sugar).
1 cup strawberries, ¹ roughly chopped 1
Tbsp organic cane sugar, ² to taste 1 Tbsp chia seeds ³ 1 tsp pure vanilla extract (optional) ⁴
Not exact matches
2
Tbsp of tomato paste (we didn't have any so see how I improvised below) 2 cloves of garlic 1 tsp of
organic cane sugar (you could use raw honey or brown sugar, too — or omit it altogether) 2 tsp dried basil (or 2
Tbsp fresh) 1 tsp salt 1
Tbsp of red wine vinegar
2 cups One Degree
Organics Sprouted Spelt Flour 1/3 cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2
Tbsp raw
cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
for the cupcakes: 1 cup
organic cane sugar 3/4 cups + 2
Tbsp all - purpose flour 1/4 cups + 2
Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water
2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1
tbsp cinnamon 1/8 tsp sea salt 1 cup evaporated
cane sugar 1/4 cup maple syrup 1/3 cup coconut oil 1 large
organic egg 1/4 cup water 3
tbsp finely chopped ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips
1/2 cup raw cashews 1/2 cup dried pitted dates 1/2 cup raw
organic cacao powder 1/3 cup applesauce 1/4 cup
organic cane sugar 1/4 cup
organic canned coconut milk 1/4 cup
organic coconut shreds 5 stemmed dried figs 2
Tbsp.
Crumb Topping: 1/2 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw
cane sugar 1
Tbsp grated orange zest 1/2 tsp cardamom 4
Tbsp margarine Cake: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw
cane sugar 2
Tbsp grated orange zest 8
Tbsp margarine, melted 1 cup vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract
Icing: 1 can chilled coconut milk, (use thickened top portion) 1/2 tsp vanilla bean paste 2
Tbsp organic blond
cane sugar 1 lemon, zest
sea salt 2 large eggs, room temperature 1/2 cup
organic cane sugar 2
tbsp.
1/4 cup ground flax seeds 1
tbsp unground flax seeds 1
organic egg 1 cup rice or almond milk 1-1/2 cup whole grain flour 1
tbsp raw
cane sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 1 banana sliced thin 1 tsp cinnamon
1/2 cup raw cashews 1/2 cup dried pitted dates 1/2 cup raw
organic cacao powder 1/3 cup applesauce 1/4 cup
organic cane sugar 1/4 cup
organic canned coconut milk 1/4 cup
organic coconut shreds 5 stemmed dried figs 2
Tbsp.
In a high - powered blender, combine 1 cup maple sugar (or
organic cane sugar) with 1
Tbsp arrowroot / tapioca starch and blend on high until powdery.
(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping
Tbsp (~ 16 g) flaxseed meal + 6
Tbsp (90 ml) water) 3
Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g)
organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips