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
Not exact matches
3 eggs 150g caster sugar 250g plain flour 1/4 teaspoon
bicarbonate of soda 1/2 teaspoon baking powder A
pinch of salt 75g pistachios, chopped 65g dried cranberries
Ingredients 250g plain flour 75g ground almonds 2 tsp ground ginger 1 1/2 tsp ground cinnamon
pinch of ground cloves
pinch of ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp
bicarbonate of soda 200g honey 75g butter 150g plain chocolate Method 1.
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking
soda 1/2 teaspoon
of bicarbonate of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a
pinch of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
2 small to medium bananas mashed (about 180g) 30 ml
of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1 teaspoon
of mixed spice 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon
bicarbonate of soda 1 teaspoon
of apple cider vinegar Medium carrot finely grated (about 80g)
pinch of salt
Add the
bicarbonate of soda, cocoa powder, caster sugar, white chocolate and a
pinch of salt.
150 g unsalted butter, softened 200 g caster sugar, divided 1 tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1 tsp lemon juice 240 g plain flour
pinch of salt 3/4 tsp baking powder 3/4 tsp
bicarbonate of soda 50 g dessicated coconut 6 — 7 tbsp milk
115g pitted dates 85 ml boiling water 90g wholemeal self - raising flour 1 tsp
bicarbonate soda 1 whisked egg 1 tsp vanilla extract 42g fat free yoghurt 70g coconut sugar (I use TheGroovyFood Company) 50 ml almond milk
Pinch salt (Butter and sprinkle
of flour for greasing tins)
Added 8oz flour (2oz wholemeal, 6oz white), 1 tsp cream
of tarter and 1/2 tsp
bicarbonate of soda and a large
pinch of Himalayan pink salt.