Not exact matches
I added 3 soaked dates to the mix and I'm thinking about adding some
extract next time, maybe
coconut or just plain vanilla.
Next place the banana, vanilla
extract, dates, maple syrup and
coconut oil in the food processor and blend until smooth.
Next add the remaining wet ingredients — the
coconut oil, maple syrup, vanilla
extract and thickened buttermilk — into the dry ingredients.
Next pour the
coconut nectar, agave nectar, stevia, tahini, vanilla, and
coconut extract, if using, over the dry ingredients.
Next, add the brown sugar, vanilla
extract, rum
extract, and
coconut to the tofu banana mixture.
Drain them the
next morning and put in food processor with the salt, cacao,
coconut oil,
coconut flour, vanilla
extract, honey and spring water.
Next add the bananas and
coconut extract and mix well.
I used vanilla but will by
coconut extract for
next time.
1/4 c of creamy or crunchy peanut butter (I used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those
next) 3 tbl of roasted unsalted or salted peanuts 1/4 tsp of salt (you can omit this if you decide to use salted peanuts) 1/8 tsp of vanilla
extract 2 tbl of shredded and toasted
coconut 2 tbl of dark cocoa powder 1 tsp of chia seeds (optional) 1/4 c of chocolate chips (optional)
Next time I'm going to add a little
coconut extract to the cake batter.
Next, we create our almond butter layer by combining melted almond butter with
coconut oil, vanilla
extract, cinnamon, and stevia.
Next prepare your crepe batter: In a blender add flour,
coconut sugar, baking powder, almond milk, 2 tbsp
coconut oil, vanilla
extract and salt.
Next time stress has you reaching for a pint ice cream, opt for a non-dairy DIY version made with avocado blended with banana, vanilla
extract,
coconut milk, and honey.
Next, in your wet ingredients bowl (which should be a bit bigger), add in 1 1/2 tablespoons or 21 grams of
coconut oil, 2 large egg whites, 2 teaspoons of vanilla
extract, and 3 ounces of a sugar free syrup.
They can not be
extracted simply by pressing or separating (like olive oil,
coconut oil, and butter, which are discussed on the
next page), but must be chemically removed, deodorized, and altered.