Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground
cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut
oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla
extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground
cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive
oil 2 teaspoons vanilla
extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Ingredients: Mixed nuts (almonds, peanuts, cashews), chicory root fiber, palm kernel
oil, sugar, honey, non GMO glucose, crisp rice, cocoa powder, sea salt, cascabel chili, ancho chili, soy lecithin,
cinnamon, whole milk, vanilla
extract, habanero chili
Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable
oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla
extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground
cinnamon 1 teaspoon salt
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable
oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground
cinnamon Scant 1 T. vanilla
extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla
extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground
cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Rolled Oats, Canola
Oil, Maple Syrup, Honey, Milk, Almonds, Wheat Flakes, Rye Flakes, Zante Currants, Sugar, Vanilla
Extract, Wheat Bran, Dried Cranberries, Dried Blueberries, Ground
Cinnamon, Ground Nutmeg, Ground Cloves, Sunflower
Oil
1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable
oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground
cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (
extract will work just fine) 2 cups semisweet chocolate chips
1/2 cup coconut
oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla
extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp
cinnamon 1/2 tsp salt
3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP
cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola
oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla
extract
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut
oil, melted 1 teaspoon pure vanilla
extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground
cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
-- 1 cup of GF oat flour * (100g)-- 3/4 cup ground almonds (90g)-- 2 tbsp coconut
oil, melted — 1tsp almond
extract — 1tsp
cinnamon — 1/4 cup honey — 1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optional
Snickerdoodle: Brown Pure Cane Sugar, Juice Concentrate (Grape, Apple, or Pear), White Rice Flour, Date Paste, Expeller Pressed Vegetable
Oil (Safflower
Oil and / or Sunflower
Oil), Light Buckwheat Flour, Millet Flour, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum,
Cinnamon, Vanilla, Rosemary
Extract.
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2 tsp ground
cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable
oil 1 tsp vanilla
extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divided
APPLE CAKE BATTER: 1 cup finely chopped pecans 3 cups all - purpose flour 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 teaspoons ground
cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4 cup canola
oil 3/4 cup applesauce 1 teaspoon vanilla
extract 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts
cinnamon — pinch salt — 1/3 cup coconut
oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond
extract
4 ripe bananas 4 large eggs 1 tbs
cinnamon 1 tbs cardamom (optional) 1 tsp baking soda 1 tsp baking powder 1/2 cup almond butter 1 tsp vanilla
extract 1 stick butter melted (not paleo) or 1/2 cup melted coconut
oil 1/2 cup coconut flour 1/2 cup raisins
1/2 cup canola or other vegetable
oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla
extract 1 teaspoon pure almond
extract 2 teaspoons ground
cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Ingredients: Organic arrowroot powder, organic coconut
oil, organic almond
extract, organic coconut
extract, baking soda (no aluminum), organic
cinnamon leaf essential
oil.
Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon ground
cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored
oil (I like canola) 1 teaspoon pure vanilla
extract 1 15 ounce can pure pumpkin purée (I like Libby's and Trader Joe's)
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)
Add egg, almond milk, coconut
oil, 1 tbsp honey,
cinnamon, vanilla
extract and 1/2 of the pecans.
Ingredients: - cooking spray -1 / 2 cup whole wheat flour -1 / 2 cup all - purpose flour - brown sugar, to taste -2 1/2 tsp baking powder -1 / 4 tsp salt -1 cup rolled oats -1 cup soy milk -1 / 4 cup extra virgin olive
oil -1 egg -1 1/2 tsp vanilla
extract -1 1/2 tsp
cinnamon -2 handfuls of dried cranberries -1 small apple, diced -1 banana, diced
2 c old fashioned oats 1/2 c sliced or slivered almonds 1/4 c light brown sugar 1/4 tsp salt 1/4 tsp ground
cinnamon 2 - 3 tbsp
oil 2 tbsp honey 1 tsp vanilla
extract 3/4 c raisins (optional)
+ 1/2 cup pancake base * + 1 tsp xanthan gum or baking powder + 1 T
cinnamon + 1 1/2 tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla
extract + coconut
oil for fying
1 1/2 cups pecans 1 tablespoon butter 3/4 teaspoon salt, divided 1 3/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups sugar 1 pinch
cinnamon 1/2 cup canola
oil 1 teaspoon vanilla
extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy cream
Recipe by Check full recipe at Ingredients: baking powder, butter, buttermilk, chives,
cinnamon, cream, egg, garlic, nutmeg, potato, salt, vanilla
extract,
oil, mashed, potatoes, flour,...
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
1 cup sugar 1/2 cup vegetable
oil 2 egg replacers 1/4 cup vegan sour cream 1 teaspoon vanilla
extract 2 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cardamom 1/2 teaspoon ground
cinnamon 1 1/2 cups chopped peeled pears 2/3 cup chopped pecans 1/2 teaspoon grated lemon peel
Organic Sunflower Seeds, Cashews, Organic Pumpkin Seeds, Organic Coconut Palm Sugar, Organic Raw Virgin Coconut
Oil, Organic Coconut Flakes, Almond Flour, Organic Chia Seeds, Cashew Butter, Organic Hemp Seeds, Vanilla
Extract, Organic
Cinnamon, Sea Salt.
ingredients: for the cake: 55 grams (1/4 cup, 2 ounces) butter, soft 50 grams (1/4 cup) neutral
oil 135 grams (1/2 cup plus 2 tablespoons) sugar 85 grams (1/4 cup plus 2 tablespoons) brown sugar 1/4 teaspoon kosher salt 2 eggs 1 teaspoon vanilla
extract 1 teaspoon
cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30 grams (2 tablespoons) milk 195 grams (1 1/4 cup plus 2 tablespoons) flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable
oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground
cinnamon 2 tsp vanilla
extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.
Ingredients: Apples (Apples, Salt, Citric Acid, Ascorbic Acid), Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Palm
Oil, Sugar, High Fructose Corn Syrup, Contains 2 % or Less: Modified Food Starch, Sorbitol, Dextrose, Brown Sugar, Yeast, Salt,
Cinnamon, Apple Powder (Dehydrated Apples, Citric Acid), Sodium Alginate, Spice, Trisodium Citrate, Dicalcium Phosphate, Natural and Artificial Flavors, Hydroxylated Soy Lecithin, Yeast
Extract, Enzyme, L - Cysteine, Color (Annatto, Turmeric, Beta Carotene, Caramel Color).
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1 cup softened cream cheese 1/3 cup granulated sugar 2 1/2 cups of graham cracker crumbs 1 tsp pure vanilla
extract 1/2 tsp
cinnamon semi sweet chocolate chips 1 bag of regular size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted chocolate for drizzling water to seal the eggroll vegetable
oil for frying Directions: 1.
Let's start baking... Blueberry Muffins Yields: 14 Large muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable
oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla
extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp
cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats Directions: 1.
butter, cake, carrot, carrot cake, cheese,
cinnamon, cream, cream cheese, raisins, salt, vanilla
extract, walnuts, kosher,
oil, carrots, flour, eggs, sugar, sour cream, canola
oil, kosher salt, baking soda, vanilla, pecans, baking, soda, nuts, canola, frosting
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
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable
oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp
cinnamon 1 tsp pure vanilla
extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakin
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable
oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla
extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp
cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakin
cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
Recipe by Check full recipe at Ingredients: almond, baking powder, brown sugar, cashew,
cinnamon, milk, salt, vanilla
extract, walnuts,
oil, sprinkle, mashed, flour, eggs, sugar,...
Adapted from Joyful Healthy Eats Ingredients: - 1 1/2 cups whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoon ground
cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup honey - 1/2 cup unsweetened applesauce - 1/3 cup coconut
oil, melted - 1 egg - 2 teaspoons vanilla
extract - 1 1/4 cup grated zucchini (about 1 1/2 zucchinis)- 3/4 cup semi-sweet or dark chocolate chips - 1/3 cup chopped walnuts
Carrot Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground
cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola
oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla
extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground
cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola
oil 1 large egg splash of vanilla
extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar &
cinnamon)
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground
cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla
extract 2 tablespoons neutral - flavored
oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground
cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut
oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla
extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
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..)
1 3/4 Cups Whole Grain Farro (Spelt) Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Ground
Cinnamon 1 1/4 Cups Coconut Palm Sugar (Or Brown Sugar) 1 Cup Organic Virgin Coconut
Oil 2 Large Eggs 4 Tablespoons Milk 1 Teaspoon Vanilla
Extract 2 1/2 Cups Regular Oats 2 Cups Mini Dark Chocolate Chips
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground
cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla
extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola
oil 8 ounces cream cheese (softened)
2 Large Ripe Bananas 3/4 cup Date Sugar 1/4 cup Applesauce 1/3 cup Almond Milk 1 Tablespoon Lemon Juice 1/4 cup Coconut
oil, melted 1/2 teaspoon Pink Sea Salt 1 Tablespoon Pure Vanilla
Extract 1 Tablespoon
Cinnamon 1 Tablespoon Ground Flaxseeds 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1 1/4 cup Gluten - Free Flour Mix Optional: 1/2 cup chopped Walnuts
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut
oil (or 2 tablespoons canola
oil) 1 teaspoon vanilla bean paste (or
extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon
cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)