2 teaspoons of raw chocolate powder 1 tablespoon flax, chia or hemp seeds 1/2 teaspoon of liquid stevia (or to taste) 1 teaspoon of honey 1 tablespoon coconut oil 2 cups pure water Optional: 1 dropper liquid marine phytoplankton 1 teaspoon of raw carob powder 1/4 teaspoon of maca powder 1/2 teaspoon ground vanilla
bean powder pinch cayenne pepper
1/4 cup chia seeds 1/4 cup shredded unsweetened coconut 1 1/4 cup plant - based milk (coconut, almond, etc.) 1 teaspoon pure vanilla extract or vanilla
bean powder Pinch sea salt Optional: 1 -2 Tablespoons chocolate power / cacao powder, protein powder or carob powder.
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black
beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao
powder 1 tsp baking
powder 1
pinch salt 1 handful crushed walnuts (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.
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla
bean, scraped OR 1/2 tsp vanilla
powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao
powder 2 tsp vanilla extract OR 1 tsp vanilla
powder Large
pinch sea salt Topping Shredded co
pinch sea salt Topping Shredded coconut
Basically, I use sauteed onion / garlic, black
beans, salt, pepper, cumin, chili
powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a
pinch of nutmeg.
Replace up to 20g /.7 oz of the
powdered sugar with unsweetened cocoa
powder or
powdered freeze dried fruit The seeds of 1 vanilla
bean A few drops of non-oil-based essence A few drops of gel food colouring or a
pinch of
powder food colouring
1 cup of cannellini
beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic
powder a
pinch or two of cayenne 1/2 teaspoon of chili
powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking
powder 2 eggs, lightly beaten
Place the drained
beans, eggs, cacao
powder, 2⁄3 cup of the maple syrup, the vanilla extract, and coffee extract, if using, into a food processor with a
pinch of salt.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking
powder generous
pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla
bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and
bean) in a saucepan over low heat and cook until just comes to a boil.
But I do like using a blender to mix the almond milk (homemade, of course) with the cocoa
powder or cacao
powder, sweetener, vanilla
bean and
pinch of salt.
If I were in a
pinch though, I'd heat up some quinoa, black
beans, and tofu, season with olive oil and chili
powder, and make a salad or steam some veggies on the side.
Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup
powdered cane sugar 1/4 cup unbleached flour 1 vanilla
bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer
Pinch of fine sea salt
6 Tbsp dry adzuki
beans or a can of Eden brand cooked unsweetened aduki
beans, drained
Pinch salt 2 Tbsp coconut nectar or other liquid sweetener 1 sweet potato 1/3 kabocha squash 5 - 10 chestnuts, cooked and peeled (optional) 2 tsp agar - agar
powder 4 Tbsp erythritol, xylitol or coconut sugar
1 cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3 cup unsweetened cocoa or cacao
powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1
bean or 1 tsp pure vanilla extract
Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
1 tablespoon chia seeds, whole 1 tablespoon raw coconut butter 2 tablespoons raw cacao
powder 1 fresh medjool date, pitted
pinch of pink salt
pinch of ground cinnamon
pinch of vanilla
bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice cubes
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili
powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin
Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black
beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla
bean, split lengthwise & seeds scraped out
pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp
powdered sugar, to caramelize
Add the pine nuts, 1 1/2 cups coconut flakes, vanilla
bean powder / extract and
pinch sea salt.
4 - 5 handfuls of fava
beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a
pinch of whole sea salt a
pinch of chili
powder fresh basil, cleaned and chopped, to taste
vanilla
bean paste Chocolate Layer 1 x 400 ml tin full fat coconut milk (use the fat on top) 1/4 cup maple syrup 1/4 cup Choc Chick Cacao
Powder 1/4 cup Choc Chick Cacao Butter
Pinch of salt
To add a little spice, I toss in some chili
powder and a
pinch of salt and add 1/4 cup of red
beans from a can along with some diced tomatoes.
1 tsp organic maple syrup 1 tsp raw maca root
powder 1/2 tsp cardamom
pinch of Himalayan pink salt 1 tbsp organic Matcha
powder 1 tsp vanilla (or paste from 1 vanilla
bean)
Pin It Ingredients: 5 dl (2 cups) whole milk 130 g (5 ounces) bittersweet 70 % chocolate, chopped 2 Tbsp brown sugar 1 1/2 tsp Chocolate Pudding
Powder Vanilla
bean, scraped (optional) 1/2 tsp cinnamon (optional)
pinch of salt Pin... Continue Reading →
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking
powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla
bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)--
pinch of sea salt
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste
pinch chili
powder, cayenne pepper, garlic, onion
powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green
beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
ground chicken 2 cloves garlic, minced 1 1/2 t. tomato paste 1/2 can black
beans, drained and rinsed 1/4 cup water 1/4 t. cumin 1/4 t. oregano 3/4 t. chili
powder Pinch cayenne 1/2 t. brown sugar Kosher salt 1/2 c. shredded Monterey Jack or cheddar cheese 2 for burrito - sized tortillas Cooking spray
Crust 3/4 cup thick rolled oats 3/4 cup raw pecans
Pinch of fine sea salt 1/2 teaspoon vanilla
bean powder, optional 2 - 3 medjool dates, pitted 1 tablespoon raw almond milk
3 cups plain almond milk 1/4 cup full fat coconut milk 2 tablespoons goji berries 2 teaspoons lucuma
powder good
pinch of sea salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground vanilla
bean
1 1⁄2 cups dried black
beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile
powder 3 bay leaves 2 teaspoons salt
Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
Cocoa may be substituted for cacao
powder, and vanilla extract will do in a
pinch, though real vanilla
bean powder is full of the best flavor along with vitamins and minerals.
-- 1/2 Teaspoon Baking
Powder — 3 Tablespoons Vegetable Oil — 1 Cup Chocolate Chips — 3 Eggs — 3/4 Cup Sugar — 1/2 Cup Unsweetened Cocoa
Powder — 1 1/2 Teaspoons Vanilla — 2 Cups Canned Black
Beans, Drained & Rinsed Well —
Pinch of Salt
8 ounces cream cheese, at room temperature 4 ounces (1 stick, 1/2 cup) unsalted butter, at room temperature 1/2 vanilla
bean, split and scraped (or sub 1/2 teaspoon vanilla extract) 1/2 cup
powdered sugar, sifted big
pinch salt
2 cups of cooked brown rice (or quinoa) 1 tablespoon of olive oil 1 small Vidalia onion, diced or 1/2 of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans of dark red kidney
beans, drained and rinsed 1 - 15 oz can of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic
powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few
pinches of salt (around 1/2 tsp)
1/2 cup (110g) Califia Farms unsweetened better half 1 cup (212g) Califia Farms unsweetened almondmilk 1/3 cup (88g) pure maple syrup 2 tablespoons (12g) cacao
powder 1/2 teaspoon (1g) universal pectin 1 bar (90g) good quality dark chocolate, broken into large chunks
Pinch of vanilla
bean powder, optional
Pinch of fine sea salt
Place drained
beans, eggs, cacao
powder, 2/3 cup of the maple syrup, and the vanilla extract into a food processor with a
pinch of salt.
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili
powder 1 1/2 teaspoons ancho or chipotle chili
powder 1 1/2 teaspoons ground cumin
pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto
beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking
powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon
pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla
bean paste 1/2 cup vegan chocolate chunks
3 tablespoons chia seeds
Pinch of vanilla
bean powder 2 teaspoons Grade B maple syrup 2/3 cup unsweetened almondmilk
To the bowl of a high powered blender, combine the ingredients: coconut cream, Pacific Foods Organic Almond Original Non-Diary Beverage, fresh banana, cashew butter, vanilla
bean powder or extract, 1 heaping cup pitted sweet cherries, almond extract, 3 pitted medjool dates, tiny
pinch sea salt and (optional) dragonfruit
powder.
1 cup black
beans 1 bay leaf 4 tablespoons vegetable oil 1/4 teaspoon ground cumin, or to taste 1/4 teaspoon dried oregano, or to taste 1 clove garlic
Pinch curry
powder Pepper and salt to taste 1/2 cup chopped onion 1/3 cup chopped red bell pepper 1 tablespoon Worcestershire sauce 1 teaspoon Lea & Perrins steak sauce Few drops Tabasco or other Louisiana hot sauce 1 1/2 cups cooked rice
100 g soft unsalted butter 90 g (3.2 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) granulated sugar 1/2 tsp vanilla paste [or 1/2 vanilla
bean, split open and seeds scraped out] 140 g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2 tsp baking
powder [or 1/4 tsp hartshorn salt]
pinch of salt 1 tbsp dried (or fresh) lavender buds
1 cup tigernut flour (see note) 1/4 cup raw cacao
powder 1/4 cup hemp hearts 1/4 cup sprouted sunflower seeds
pinch of pink salt dash of ground cinnamon 1/8 teaspoon ground vanilla
bean seeds 1/4 cup dried mulberries, soaked 4 hours 1 tablespoon virgin coconut oil
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking
powder •
pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other
beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
1/2 cup whole buckwheat groats 1 cup water
pinch of sea salt 2 - 3 cinnamon sticks or 1 tsp of cinnamon
powder 1 tsp cardamom seeds 1 vanilla stick or 1 tsp of vanilla
bean paste
Take 2 1 15 ounce can garbanzo
beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo
bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking
powder Heavy
pinch of sea salt flakes
In a separate bowl, combine the black
beans, salsa, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and 1/2 teaspoon chili
powder; season with a
pinch of salt and black pepper.
125g buckwheat flour 1 tsp baking
powder 1/2 tsp bicarbonate of soda
Pinch Himalayan salt 45g coconut palm sugar 60 ml maple syrup 5 tbsp almond milk 1 tsp vanilla
bean paste 4 tbsp coconut oil and extra for greasing 5 tbsp peanut butter
If you feel like this isn't quite sweet enough for you, feel free to add a tiny
pinch of vanilla
powder (ground vanilla
beans) which is also compliant.
That's a bit much for baby, but you can puree some green
beans and add a smidge of flavor in the form of a
pinch of garlic
powder but not garlic salt however.