In a separate bowl, gently mix the castile soap, vanilla, and
almond extract if you're using it.
Not exact matches
Crust 1 cup
almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more
if needed 1 teaspoon vanilla
extract pinch of sea salt
Wondering
if those who had trouble omitted the
almond extract altogether.
And
if peppermint is not your thing, feel free to sub with vanilla
extract (or even
almond or orange!).
Add the vanilla and
almond extract,
if using.
Feel free to cut back on the
almond extract or even leave it out
if you're not crazy about that flavor.
Add pineapple chunks, banana,
almond milk, coconut rum (
if using), sweetener (
if using), and coconut
extract (
if using) in a blender.
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.
If you use preground
almond meal (as I did, where I live I can get 100g of ground
almonds for the equivalent of 1 euro) you may want to add a tsp or two of
almond extract for a stronger
almond flavor in the base.
If I wasn't a huge fan of
almond, I would probably find the
almond flavor to be overwhelming (although I probably wouldn't have added the
almond extract in the first place).
Place softened cream cheese, strawberry jam, confectioner's sugar, and
almond extract, and pink food coloring -LCB-
if using -RCB- in a small bowl; stir until well combined and smooth.
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)
Last is some
almond milk, vanilla
extract if you want, and chocolate chunks!
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
And
if you really love that flavor, try replacing the vanilla
extract with
almond extract.
Almond extract are used for the flavour,
if you are a fan of anything
almonds, than you would like this.
Or,
if you've got kids in the house, skip the booze, and add more vanilla
extract (or some
almond extract).
The crumb topping has a splash of
almond extract — you can omit this
if you aren't a fan of that flavor.
You may substitute the
almond extract with vanilla
extract if you prefer.
And
if you love
almond extract so much, double the portion.
Of course,
if you want these cookies to taste like peppermint, simply replace the
almond extract with equal amounts of peppermint
extract.
Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla
extract 1/4 - 1/2 tsp
almond extract (use a 1/2
if you want a slightly more noticeable
almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon
This white cake is crazy delicious — soft, buttery, and flavored with vanilla and
almond extracts (you can leave the
almond extract out
if you have a tree nut allergy).
It's difficult to mimic the flavor of real
almonds, and
extract can be overpowering
if overdone.
reduced fat cream cheese, softened 1/4 Cup Powdered Sugar 1/2 Cup heavy whipping cream (substitute 1 C. Fat Free Cool Whip
if you want a low - cal dessert) 2 Tablespoons orange zest (about 1 orange) 1/2 teaspoons
almond extract 2 Tablespoons white coarse sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
1/4 teaspoon amaretto or sub with
almond extract (vanilla
extract can also be used
if you do not have either amaretto or
almond on hand)
5 cups rolled oats, preferably thick - cut (
if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw
almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla
extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
If you don't have
almond extract, you can replace it with vanilla essence.
If you don't have access, use
almond extract instead.
I'd recommend using coconut
extract instead of
almond if using coconut yogurt and unrefined coconut oil.
I'm concerned about using
almond extract because I don't know
if anyone has any nut allergies.
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish,
if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla
extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw
almonds (I used 1/3 cup
almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar
if you don't want it very sweet 2 teaspoons vanilla
extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground
almonds (
if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
1/2 cup coconut flour (OR 2 cups blanched
almond flour) 1/2 tsp baking powder 1/4 cup Swerve confectioners (or erythritol and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1 cup unsweetened
almond milk 2 TBS melted butter or coconut oil 7 eggs (4
if using
almond flour) 1 tsp apple
extract (or vanilla, but apple tastes great with the Brie Cheese!)
Vanilla Glaze: 3 Tablespoons
Almond Milk 3 Tablespoons Agave Inulin, Vanilla Protein Powder or Rice Flour 8 drops liquid Stevia, less
if using sweetened milk or dashes of Powdered Stevia to taste 1/4 teaspoon Vanilla
Extract
Add 1/4 to 1/2 teaspoon additional
almond extract to reinforce the flavor,
if desired.
In a blender or food processor, combine the pitted dates, sea salt, vanilla and
almond extract (
if using) and non-dairy milk.
Beat in the vanilla
extract and
almond extract (
if using).
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
The
almond flavor complements the peaches wonderfully, but
if you can't have
almond extract due to allergy issues, simply substitute an equal amount of vanilla
extract, and it will still be delicious.
Place the
almonds, cacao powder, salt and vanilla bean powder in the bowl of a food processor (
if using liquid vanilla
extract, don't add it yet, but save it to add with the stevia instead).
2 1/2 cups unsweetened nut milk —
almond, cashew, or hazelnut (chocolate
if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2 cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla
extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2 cup chopped, toasted nuts (walnuts,
almonds, cashews or pecans)
1 packet of protein powder (vanilla) or 1 scoop
if you have a larger container 3 tbl of coconut flour, sifted 1/4 tsp of salt 2 tbl nut butter (I used
almond, creamy) 1 tbl maple syrup 1 tsp vanilla
extract 2 - 3 tbl of nut based milk, as needed
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla
extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped
if large (try an equal mix of sliced
almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
CAKE: 6 TBS coconut oil or butter, softened 1 1/2 cups blanched
almond flour 1 tsp baking powder 1/2 tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1 tsp stevia glycerite 4 eggs 1 tsp vanilla
extract FILLING: 2 (8 oz) pkg cream cheese, softened (or coconut cream
if dairy allergy) 1/4 cup SWERVE (or erythritol) 1 tsp stevia glycerite 2 tsp vanilla, divided CHOCOLATE ICING: 2 TBS butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy cream (or coconut milk
if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1 tsp stevia glycerite
This cookie needs a good unsalted butter and pure vanilla
extract (
if you want an
almond flavor you could add a little pure
almond extract).
If you don't have dark rum, use 1/2 to 1 teaspoon rum
extract and make up the rest of the liquid (to equal the 1 tablespoon) with pineapple juice or a little water or
almond milk.
175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1 tsp xanthan gum (omit
if included in your flour blend) 1 teaspoon gluten free baking powder 1/2 tsp vanilla
extract 1/2 tsp
almond extract 1 lb bag of hard clear candies (like Jolly Ranchers)
Process the
almonds, walnuts, dates, cocoa powder, vanilla
extract and coconut,
if using, in a food processor or high speed blender (
if using a blender you'll probably need to use the tamper).
Note:
If you're not feeling like a nut, omit the
almonds and use coconut or vanilla
extract instead of
almond extract.