I used frozen blueberries rather than cranberries, and the thing that made the most difference: I put 1 tsp
almond extract into the batter!
Stir remaining 1/4 teaspoon
almond extract into cherry pie filling.
Not exact matches
6 tablespoons cold non-hydrogenated vegan margarine, cut
into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced
almonds, pulsed in a food processor
into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain
almond milk 2 teaspoons vanilla
extract 1/2 teaspoon
almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced
into thin rounds 1/4 cup apricot jam, melted
Add the vanilla and
almond extracts, pour
into a heat safe bowl, and cover with plastic wrap so that it touches the surface of the pudding.
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.
In a small saucepan, heat the
almond milk until just barely simmering, stir in the vanilla
extract, and then pour
into a blender or use a milk frother to froth.
Place
almonds, dates and vanilla
extract into a food processor and process until the «dough» forms a large clump or ball.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla
extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup
almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup
almond or soy milk 1/4 cup sugar 1 teaspoon vanilla
extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced
into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
Place peaches
into a large mixing bowl and drizzle
almond extract over them.
4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken
into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla
extract 1/4 teaspoon salt 1/4 cup
almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein powder 1 teaspoon baking powder Powdered sugar for garnish (optional)
Place orange juice, brown sugar, maple syrup,
almond butter, vanilla
extract and orange zest
into small saucepan.
Slurp right
into summer with my healthy, yummy smoothie made with
almond milk, cherries, protein power and root beer
extract.
I'm thinking about keeping the base minus the palm sugar and
almond extract, adding a little more salt and substituting the flakes and choc chips with caramalized onions and spinach, turning it
into a savory torte.
Peel and place
into a large mixing bowl with condensed milk, cream cheese, butter and
almond extract.
Peach, raspberry and
almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla
extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut
into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked
almonds For
almond crumble, preheat oven to 200 °C / 3
almond crumble, preheat oven to 200 °C / 392 °F.
2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla
extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or
almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut
into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins
1) 3/4 cup (about 110g) of blanched whole
almonds (which can be either bought or made by soaking whole
almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla
extract 5) 1 teaspoon of baking powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped
into small pieces (you can also use chocolate chips)
For the Chocolate
Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
Almond base 1 cup
almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla
extract 75g (3/4 cup)
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped
into small pieces
1) 1 1/2 cups of
almond flour or
almond meal (I ground whole
almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla
extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced
into small pieces (for topping) 12) Honey (for topping)
While coconut flour is the fiber from coconut meat after nearly all the oil has been
extracted,
almond «flour» is really just
almonds ground up
into a fine meal, and is also marketed under the name «
almond meal».
Into your food processor add your chickpeas,
almond butter, syrup,
extract, salt, soda and powder.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (
almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla
extract) together 5) Pour the wet ingredients
into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries
into the batter 7) Spoon the batter
into the muffin tin (dividing
into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve warm
Add the vanilla and
almond extracts to the melted butter and pour the butter
into the flour mixture, stirring until you have a uniformly moist mixture.
While that's happening, measure the coconut flakes, shredded coconut, coconut flour, slivered
almonds, cinnamon, salt, and stevia
extract powder
into a big mixing bowl.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla
extract until well - combined 7) Gently mix in the dry ingredients (
almond meal, cocoa powder, baking powder and salt) 8) Pour batter
into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting
into squares
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp
almond extract 1 tsp pur vanilla
extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding
into the dough to prevent clumping and sticking.
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T.
almond milk (can substitute dairy milk) 2 teaspoons peppermint
extract 1 teaspoon vanilla
extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped
into small chunks
2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or
almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla
extract 1 egg 100g (3.5 oz) dark chocolate, chopped
into small chunks
Stir the
almonds into the egg white mixture, along with the flour,
almond extract and baking powder.
2 cups (240 grams) rhubarb, diced
into 1 / 2 - inch pieces 2 tablespoons granulated sugar 2 tablespoons water 1 teaspoon vanilla
extract 1 1/2 cups (ml)
almond milk (regular milk will also suffice) 3/4 cup (60 grams) old fashioned oats 1 1/2 tablespoons brown sugar, packed 2 tablespoons chopped
almonds 2 tablespoons ground flaxseed (optional)
Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped
into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla
extract 1 tsp raspberry
extract 1 tsp baking powder 24 dark chocolate covered
almonds 10 roasted
almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg
* 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)
Use a knife to cut open the vanilla bean and scrape out all the seeds
into the
almond milk, and add the vanilla
extract.
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons
almond extract 1 teaspoon vanilla
extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut
into tablespoons, softened 2 teaspoons pure vanilla
extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons
almond extract 1 teaspoon vanilla
extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut
into tablespoons, softened 2 teaspoons pure vanilla
extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
In a small bowl, whisk the boiling water
into the cocoa powder and then add the vanilla
extract and
almond extract.
2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut
into pieces 1 teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla
extract 1/4 cup slivered or chopped
almonds 2 tablespoons flax seed 2 cups water 2 cups dairy free milk (I've used
almond or rice with equal success)
Pour the soaking ingredients (dates, milk, and
almond extract)
into the blender, and blend until smooth.
Pour
into a large bowl and whisk in the cherry pie filling and
almond extract.
(or
Almond Extract) The recipe simply doesn't taste special without it, but with it I can almost imagine myself biting
into some luscious marzipan as it tastes amazing.
Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut
into thin slices 4 tablespoons rice malt syrup the juice of 1 lemon 1 teaspoon natural vanilla
extract half a teaspoon dried ginger powder half a teaspoon cardamom powder For the crumble 300 g
almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]
3/4 cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla
extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of
almonds, and added some coconut flakes) METHOD
Place rice flour, maple syrup, vanilla,
almond extract, salt and 5 tbsp sunflower seed butter
into a food processor and process to combine.
Strain through a fine - mesh sieve
into a bowl with
almonds, pressing on solids to
extract as much liquid as possible; discard solids.
Add
almond extract, and sweetener (if using)
into a mug.
2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup
almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla
extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats
into a fine powder.
I'm thinking about grinding the
almonds into a texture like flour and using
almond extract instead of vanilla.
I added some cranberries
into the mix, and also used some
almond extract because I didn't have any vanilla.
Crust and Topping: 1/2 cup whole wheat flour 1/2 cup all - purpose flour 1/2 cup
almond meal 1/2 cup Uncle Sam Original Cereal (or old fashioned oats) 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup chilled unsalted butter, cut
into 1/2 - inch cubes 1 teaspoon vanilla
extract 1/2 teaspoon
almond extract