Once you've brewed it (there's a link on the page) you can flavor and sweeten it with apple juice for a yummy
apple ginger soda.
Not exact matches
1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water) 1 cup unsweetened almond milk 1/2 cup pumpkin puree 1/2 tablespoon
apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon
ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking
soda 1/2 teaspoon sea salt 1 1/2 cups oat flour
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon
apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking
soda — 2 teaspoons ground
ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
Vegan Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking
soda 2 teaspoons ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon ground cloves 1/2 cup unsweetened soymilk or almond milk 1 teaspoon
apple cider vinegar 3/4 cup sucanat or packed dark brown sugar 1 cup canned pure pumpkin 1/3 cup canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted pecans or walnuts
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious
apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking
soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground
ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking
soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground
ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon
apple cider vinegar 1/2 cup sucanat or organic evaporated cane sugar 1 cup finely shredded carrot 1/4 cup organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
can drained and rinsed 1/2 cup gluten - free oat flour 1/4 cup melted coconut oil 3/4 cup coconut sugar 1 teaspoon ground
ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking
soda 1 teaspoon vanilla extract 1 tablespoon blackstrap molasses 2 teaspoons
apple cider vinegar 1 tablespoon coarse granulated sugar, for topping (optional)
1 cup all - purpose flour plus more for pan 3/4 cup cake flour 1-1/2 teaspoons baking
soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/8 teaspoon ground cloves 3/4 cup (1-1/2 sticks) unsalted butter at room temperature plus more for pan 1-1/2 cups granulated sugar 2 large eggs 4 cups peeled, cored and chopped Gala
apples (2 to 3
apples) 1 cup walnuts, chopped Confectioners» sugar for dusting
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon
apple cider vinegar 2 tablespoons honey or agave nectar (omit if using
ginger ale) 2 3/4 cups gluten - free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club
soda or
ginger ale, room temperature
1 scoop dairy free vanilla protein powder (I used MissFitsNutrition) 130g oat flour 1 tsp chia seeds 1/2 tsp baking
soda Pinch salt 3/4 tsp pepper 1 1/2 cinnamon 1/2 tsp
ginger 1/4 tsp nutmeg 2 eggs (room temperature) 20g egg whites (I used TwoChicks) 30g coconut oil 1 tbsp water 100g SweetFreedom dark fruit syrup 1 grated baking
apple
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking
soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground
ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon
apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1 tsp baking
soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg,
ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened
apple sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla extract
Some supporters suggest adding
apple cider vinegar, baking
soda, and even
ginger to increase the benefits of this detox bath.
ingredients 1 cup + 3 tbsp of almond flour 1 green
apple, peeled and cut into small pieces 1/4 cup of coconut oil 3 organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking
soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp
ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons for topping
Ingredients: almond meal, coconut flour, arrowroot flour, salt, cinnamon, nutmeg,
ginger, cardamom, baking
soda, baking powder, eggs, maple syrup, stevia, coconut oil, vanilla extract, orange zest, carrot, cashews, coconut butter, palm shortening, pastured butter, lemon,
apple cider vinegar.
THE WISELY STOCKED PANTRY SALT: Unrefined salt such as Celtic, Himalayan or Red Salt SWEETENERS: Raw honey, coconut sap sugar, sucanat or Rapadura, muscavado sugar, jaggery, maple syrup FATS: Olive oil, coconut oil, lard, duck or goose fat, pastured butter or ghee FLAVORINGS: Vanilla extract, naturally fermented soy sauce, naturally fermented fish sauce (such as Red Boat brand), dry and prepared mustard THICKENERS / CONDITIONERS: Baking powder, aluminum - free baking
soda, arrowroot powder, chia seeds DRY HERBS AND SPICES: Bay leaves, turmeric,
ginger, black pepper, thyme, oregano, basil, sage and rosemary CANNED ITEMS: Anchovies, tomato sauce, tomatoes, whole coconut milk VINEGARS: Raw
apple cider, raw wine, balsamic WINES: Red, white, sherry GRAINS AND LEGUMES: Brown rice, oat groats or rolled oats, spelt or kamut grains or sprouted whole grain flour, dry beans
In a large pitcher, combine prosecco, Martinelli's sparkling
apple cider, club
soda, and amaretto (you can sub in cognac or
ginger brandy if you prefer, but I love the amaretto).
1 (15 ounce) can pumpkin puree (make sure it has no added spices) 4 eggs 1/2 cup vegetable oil 1/2 cup
apple sauce 2/3 cup water 1 cups white sugar 1 1/2 cups light brown sugar 3 1/2 cups all - purpose flour 2 teaspoons baking
soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground
ginger