1 cup almond flour (finely ground almonds) 1/2 cup cocoa, plus extra for dusting 1 - 3 teaspoons finely ground coffee, to taste 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup sugar 1 stick (8 tablespoons) butter, melted, plus extra for greasing the pan 1/2 cup milk 2 eggs 1 teaspoon vanilla 1/2 teaspoon
almond extract Powdered sugar for dusting (optional)
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao
powder 4 tablespoons cocoa nibs 2 tablespoons vanilla
extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or
almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup
almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca
powder (optional) 2 tablespoons lucuma
powder (optional)
1/4 cup raw pumpkin seeds or any nuts like
almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa
powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla
extract pinch of salt 1.
Dry ingredients 1/2 cup (60 g)
almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking
powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla
extract or ground vanilla 1 pinch sea salt
3/4 cup unsweetened
almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla
extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
For the icing, combine
powdered sugar, milk and
almond extract.
Ingredients:
Almond flour, baking
powder, cocoa, espresso
powder, salt, eggs, coconut sugar, vanilla
extract, mixed berries.
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking
powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup
almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla
extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Ingredients: Mixed nuts (
almonds, peanuts, cashews), chicory root fiber, palm kernel oil, sugar, honey, non GMO glucose, crisp rice, cocoa
powder, sea salt, cascabel chili, ancho chili, soy lecithin, cinnamon, whole milk, vanilla
extract, habanero chili
Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa
powder 1 tsp baking
powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened
almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla
extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla
extract 8 oreos (1/2 packet)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w /
extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped
almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with
powdered sugar and coarsely chopped
almonds / Cake is tender until completely cooled so handle with care.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking
powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons
almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk
Powdered sugar 1/4 cup sliced
almonds, toasted
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons
powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla
extract (or use
almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
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.
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconu
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein
powder (or plain protein
powder with vanilla
extract added to the recipe), maple syrup,
almond butter, chocolate chips and coconu
almond butter, chocolate chips and coconut oil.
My favorite frosting of all time is a plain, simple buttercream with butter,
powdered sugar, vanilla,
almond extract, and a splash of heavy cream.
It's made from firm sprouted tofu, cocoa
powder, pure maple syrup, pure vanilla
extract, and unsweetened
almond milk.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla
extract - In a separate bowl, sift together the flour,
almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking
powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla
extract 18 whole unblanched (with skins)
almonds or pecan halves Sift the flour, baking
powder and salt into a medium bowl and set aside.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot
powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking
powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla
extract ○ 1/2 cup unsweetened
almond milk ○ * 1 cup fresh blackberries *
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2 teaspoon vanilla
extract 3 tablespoons Anthony's Cocoa
Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's
Almond Flour Pinch salt 1/4 cup Anthony's Cocoa
Powder 1/4 cup honey 3 tablespoons Anthony's...
In a large bowl combine flour, milk, starter, brown sugar,
Almond Extract, baking
powder and apple.
you can also flavor it with a pinch of cinnamon, a splash of vanilla or
almond extract, some cocoa
powder or chocolate, or toasted nuts for a crunchy variety.
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 *
Ingredients include oats, vanilla whey protein
powder, coconut oil, peanut butter, raw honey,
almond milk and vanilla
extract.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla
extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it plain.
4 ripe bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1 tsp baking soda 1 tsp baking
powder 1/2 cup
almond butter 1 tsp vanilla
extract 1 stick butter melted (not paleo) or 1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisins
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla
extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking
powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced
almonds.
The recipe is full of energizing, nutritious ingredients, including vanilla protein
powder, pecans, ground
almonds, coconut sugar, lucuma
powder, unsweetened
almond milk, maple
extract, maple syrup and dark chocolate (make sure you get high quality).
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla
extract 1 teaspoon pure
almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
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.
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.
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla
extract 1/4 teaspoon
almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla
extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or
almond milk
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa
powder 1 teaspoon baking
powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla
extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
Ingredients: Organic arrowroot
powder, organic coconut oil, organic
almond extract, organic coconut
extract, baking soda (no aluminum), organic cinnamon leaf essential oil.
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
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking
powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla
extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use
almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
1/4 tsp of
almond extract 1/2 cup of tapioca flour 3 tbsp ground flax seeds 1/2 cup of
almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa
powder 1/2 tbsp of baking
powder 1 tsp of baking soda
2 cups blanched
almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla
extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Almonds, pumpkin seeds, grass fed hydrolyzed collagen, pre-biotic fiber (from cassava root), coconut flakes, honey, natural flavors, water, coconut oil, unsweetened chocolate, organic fair trade cocoa
powder, cocoa nibs, Himalayan pink salt, monk fruit
extract, tocopherols, hazelnuts, macadamia nuts, cashews.
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
For icing, in a medium bowl combine
powdered sugar, 1 teaspoon water and 1 1/2 teaspoons
almond extract.
2 tablespoons butter, ghee, or coconut oil 3 eggs 3/4 cup whole milk or coconut milk 1/2 cup
almond flour 1/4 cup arrowroot
powder 2 tablespoons coconut sugar or honey 1/2 teaspoon vanilla
extract 1/8 teaspoon unrefined sea salt 1/2 cup fresh or frozen organic blueberries
Recipe by thekitchn.com Check full recipe at thekitchn.com Ingredients: baking
powder, brown sugar, butter, chocolate, egg, egg yolk,
almonds, salt, vanilla
extract, walnuts, finely, flour,...
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean
powder or 1 tablespoon vanilla bean
extract 2 cups blanched
almond flour 1 cup macadamia nut flour (or use all
almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
Recipe by gnom-gnom.com Check full recipe at gnom-gnom.com Ingredients:
almond, avocado, butter, chocolate, cocoa
powder, coconut, coconut milk, coffee, cream, fat, milk, salt, vanilla
extract,...
1 1/2 cups whole - wheat all - purpose flour 1 teaspoon baking
powder 1 pinch of salt 2 large bananas 1 tsp vanilla
extract 1/2 cup
almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chips
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
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking
powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla
extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla
extract pinch of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.