2 Tbsp Coconut Nectar 5 cups Unsweetened Shredded Coconut 1 can Coconut Milk 1
cup Rice Milk Vanilla flavored 5 Tbsp Coconut Oil 5 Eggs (with yolk)- or - 7 Egg Whites 1/4 tsp Coconut Aminos 1 - 16 oz.
Not exact matches
2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1
cup + 2 tbsp soy
milk 1 tbsp apple cider vinegar 1/3 c
rice bran oil 1 tsp
vanilla extract 1
cup raspberries
Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed
rice cereal 8 ounces vegan cream cheese, room temperature 1
cup smooth peanut butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy
milk 1 teaspoon pure
vanilla extract Chocolate Fudge Sauce (recipe follows)
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons
vanilla brown
rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with
vanilla whey) 6 egg whites 1/3
cup almond
milk (could sub with any
milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon
vanilla essence
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g) white
rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4
cup (6 fl oz or 170 g) of whole
milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure
vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
for the cake: ○ 3/4
cup brown
rice flour ○ 1/4
cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp
vanilla extract ○ 1/2
cup unsweetened almond
milk ○ * 1
cup fresh blackberries *
Chia Pudding Brownie Dessert ParfaitsPudding: 1
cup coconut
milk 1/2
cup cashew
milk,
rice milk, or regular
milk 1/4
cup honey 1/2 teaspoon
vanilla extract 3 tablespoons Anthony's Cocoa Powder 1/3
cup Anthony's Chia Seeds Brownie Crumbles: 1
cup Anthony's Almond Flour Pinch salt 1/4
cup Anthony's Cocoa Powder 1/4
cup honey 3 tablespoons Anthony's...
1/4
cup ground almonds 1/8
cup of brown
rice flour 1 tsbp coconut flour 1/4
cup of unflavored or
vanilla whey (if you're going unflavored, use ours!!!!) 1/8
cup of coconut sugar 1/2
cup almond
milk 1 - 2 tsps
vanilla essence
1/2
cup Arborio
rice 4
cups milk 1/4
cup sugar 1/2
vanilla bean, split 3/4 teaspoon almond extract or 1 bay leaf 1/2 pint raspberries, other berries or dried fruit (optional)
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure
vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown
rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or
milk of choice
1
cup vanilla (or plain) brown
rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat) 1
cup egg whites 1
cup of coconut
milk (from the carton) 1/4
cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup of chopped macadamia nuts (also added after)
Frosting Version # 2 2
cups powdered sugar 2 tablespoons water / juice /
rice / soy / cow's
milk 1/2 teaspoon
vanilla extract or a drop or two of mint or orange, etc. extract
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp
vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut
milk (sub almond,
rice or soy
milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
, 1 3/4
cups unsweetened
vanilla almond
milk, 1 tbsp cacao powder, 1 pitted date, 1 scoop Skoop brown
rice protein, 1/2 tsp
vanilla extract.
8 tablespoons butter or dairy - free shortening, of choice 4 ounces unsweetened baking chocolate 1 1/2
cups sugar 2 eggs 1/4
cup milk of choice (cow,
rice, soy, nut, hemp) 1 teaspoon pure
vanilla extract 1
cup gluten - free flour blend of choice 1/2 teaspoon salt
I use
vanilla flavored
rice milk with 1 pack of stevia in a
cup with a half teaspoon of instant decaf coffee.
1
cup organic brown
rice, raw 5
cups water (filtered) 3/4
cup pure coconut
milk 2 teaspoons pure organic
vanilla extract 1 tablespoon ground organic cinnamon 1 teaspoon raw organic stevia leaf powder, or 1/2
cup raw honey)
1/3
cup rolled oats 1/2
cup Original Luz Almond
milk 1/2
cup water 1 tbsp almonds, chopped pinch of salt 1 tsp
vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey,
rice malt syrup or maple syrup
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
1/2
cup Arborio
rice 4
cups milk (both whole and reduced - fat have worked for me) 1/4
cup sugar 1/2
vanilla bean, split (or 1 teaspoon pure extract, added with almond at the end) 1 bay leaf 3/4 teaspoon almond extract
Ingredients: 1/2
cup of plain gluten free flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown
rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond
milk A pinch of salt 1/2 teaspoon of baking powder A dash of
vanilla extract
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown
rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated cane juice (Trader Joe's organic) 2/3
cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons
vanilla extract Simply Organic 1
cup non dairy
milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)
2
cups white
rice flour 1/3
cup raw white sesame seeds 1/3
cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3
cup sugar (evaporated cane juice) 1 stick (1/2
cup) Earth Balance natural shortening 1/4
cup sesame butter (tahini) 2/3
cup nondairy
milk 1 teaspoon almond extract 1 teaspoon
vanilla extract 1 1/4 teaspoon xanthan gum
1/2
cup Arborio
rice (not traditional white
rice) 4
cups whole
milk 1/3
cup sugar, plus extra for topping 2 teaspoons
vanilla extract Fresh fruit, optional
1
cup vanilla brown
rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or millet or buckwheat flakes) 1
cup egg whites 1
cup coconut
milk (from the carton) 1/4
cup applesauce 2 teaspoon baking powder 1 teaspoon baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup chopped macadamia nuts (also added after) Directions:
For the cake: 2
cups all purpose flour 1 t active dry yeast 2/3
cup rice or soy
milk 1/4
cup sugar 2 1/2 T canola oil 1 pinch salt 1 T
vanilla sugar (or 1 t
vanilla extract)
Approx. 1.5
cups almond
milk (or
milk of choice), add more if you prefer a runnier smoothie 1/3
cup of walnuts, or about 20g 1/4 of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or
rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of
vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
1/2
cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2
cup oat bran 1/2
cup brown
rice flour (white
rice flour works, too) 3/4
cup all - purpose flour 3/4
cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3
cups brown sugar 5 large eggs 1 teaspoon
vanilla extract 1
cup whole
milk Greek yogurt 1/2
cup mini chocolate chips Sea salt crystals, for sprinkling
1
cup brown
rice flour 1/2
cup tapioca flour 1/2
cup almond flour 1
cup oat flour 1 & 1/4
cup brown sugar 1/2
cup coconut flakes 1/4
cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4
cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy
milk (or almond
milk,
rice milk, etc) 1 tablespoon Kahlua liquor 1
vanilla bean, split and scraped of beans
1 bar (90g) good quality dark chocolate 2 tablespoons (40g) brown
rice syrup 2 tablespoons (22g) decaf coffee liqueur 1/4
cup (46g) unsweetened
vanilla almond
milk Pinch of fine sea salt
1/2
cup of plain gluten free flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown
rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of almond
milk A pinch of salt 1/2 teaspoon of baking powder A dash of
vanilla extract
1
cup brown
rice, rinsed 1/2 teaspoon salt 4
cups whole
milk 1 tablespoon sugar 1 tablespoon honey 1/2
vanilla bean, split open (or 1 teaspoon
vanilla extract)
Strain this mixture into the biggest pitcher you got and then add the 8
cups water,
vanilla rice milk, and sugar.
By: Food & Wine INGREDIENTS 1 1/2
cups sweet
rice flour 1
cup sugar 1/2 teaspoon baking powder 1 1/2 teaspoons matcha powder 1
cup water 3/4
cup coconut
milk 3/4 teaspoon
vanilla extract Cornstarch, for dusting HOW TO MAKE THIS RECIPE Preheat the oven to 275 °.
Ingredients: 1 / 2
cup soy yogurt 2/3
cup rice milk 1/4 teaspoon
vanilla extract 1/3
cup canola oil 1/2 teaspoon almond extract 1 1/4
cups all - purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3 to 4 teaspoons green tea matcha powder 1/4 teaspoon salt 3/4
cup granulated sugar
* 1/2
cup salted organic butter * 1
cup organic cane sugar * 2 eggs, preferably organic and free - range * 1/2
cup raw or organic
milk * 1 teaspoon
vanilla extract * 2 teaspoons baking powder * 1
cup almond flour * 1
cup teff flour * 1/2
cup brown
rice flour * 1 1/2
cups blueberries, preferably organic
i wonder if you could sub the
Vanilla Rice Milk Powder for 1/2 cup + 1 T powdered rice bran (or just powdered rice, so rice flour) and 1/2 + 1 T cup brown rice protein powder
Rice Milk Powder for 1/2
cup + 1 T powdered
rice bran (or just powdered rice, so rice flour) and 1/2 + 1 T cup brown rice protein powder
rice bran (or just powdered
rice, so rice flour) and 1/2 + 1 T cup brown rice protein powder
rice, so
rice flour) and 1/2 + 1 T cup brown rice protein powder
rice flour) and 1/2 + 1 T
cup brown
rice protein powder
rice protein powder...?
Chocolate Cookies: 1/2
cup unsalted Butter or Earth Balance Butter, at room temperature 1/2
cup Powdered Honey or Maple Sugar 3/4 teaspoon Pure
Vanilla Extract 1 Tablespoon
Milk (we use almond) 1/2
cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4
cup White
Rice Flour (plus more for rolling out)
2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut into pieces 1 teaspoon cinnamon 2
cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon
vanilla extract 1/4
cup slivered or chopped almonds 2 tablespoons flax seed 2
cups water 2
cups dairy free
milk (I've used almond or
rice with equal success)
Raspberry Cheesecake Frosting 1
cup cashews, soaked 1
cup raspberries (fresh or frozen) 1/4
cup coconut
milk (or nut
milk of choice) 2 Tbsp pure maple syrup,
rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp
vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil
1/2
cup Arborio
rice; 4
cups milk (I used 1 %); 1/4
cup sugar (I added a dash of my
vanilla sugar to this); 1 bay leaf (I added a few flecks of crushed bay leaf); 1 teaspoon
vanilla; and 3/4 teaspoon almond extract.
I used: 1/3
cup (sweetened) soy
milk 1 teaspoon lemon juice 2 tablespoons ground flax seed 1 1/4 c all purp flour 2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2
cup rice bran oil 1/2
cup dark cane sugar 1 teaspoon
vanilla Thanks a lot for the recipe!
1 small beet — baked, steamed or boiled, and peeled 1/2
cup soft dates — pitted 1/3
cup unsweetened canned coconut
milk 1 teaspoon
vanilla extract 2 tablespoons brown
rice syrup or maple syrup, optional 2 1/2
cups regular rolled oats — coarsely ground in a food processor 2
cups barley puffs, quinoa puffs or other whole grain puffs 1/2
cup sesame tahini 1/2
cup almond butter handful cacao nibs 1/2
cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
Combine almond
milk,
rice, sugar, salt, and 4
cups water in a large saucepan; scrape in
vanilla seeds and add pod.
2
cups cooked
rice 1 1/4
cups milk 1/8 teaspoon salt 1/2
cup brown sugar 1 Tablespoon butter or margarine 1 teaspoon
vanilla 2 eggs, beaten 1/2
cup raisins chopped pistachios for garnish
Chocolate - Blueberry Pudding (serves 4 - 6) 500 ml (2
cups) almond
milk 100g (about 1
cup) blueberries, fresh or frozen 2 tablespoons pure, unsweetened cacao powder 3 tablespoons potato starch 1 teaspoon granulated stevia 1 teaspoon ground cinnamon 1/4 teaspoon pure
vanilla powder (ground
vanilla) 1 tablespoon brown
rice syrup fresh figs or berries, to serve toasted almonds, to serve
1 1/2
cups brown
rice flour 3/4
cup garbanzo bean flour 1/4
cup corn flour 1 teaspoon baking powder 1 teaspoon baking soda 1
cup almond
milk 1/2
cup coconut sugar 1/2 teaspoon
vanilla extract 1/4
cup cocoa nibs 2 large pieces crystalized ginger 4 pitted deglet noor dates
-- 2 - 3 ripe bananas, smashed with a fork — 4 tablespoons chia seeds — 1 and 1/4
cups almond
milk (you can use
rice, oat or soymilk too)-- 1
vanilla bean, split and seeded — hazelnut
INGREDIENTS for the panna cotta: 4
cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2
cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1
vanilla bean, scraped (or 1 tablespoon of
vanilla extract) 14oz can of full fat coconut
milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4
cup of frozen strawberries 1 teaspoon of
vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown
rice syrup 1
cup of thick coconut flakes 1/2
cup of rolled oats garnish: several mint leaves (chopped or whole)
1/2 stick butter (4 tablespoons), at room temperature 4 tablespoons coconut oil 4 eggs 12 oz can evaporated
milk 14 oz can coconut
milk 1 1/2 teaspoons
vanilla extract 3
cups glutinous
rice flour, like Mochiko (available at Japanese markets) 1/2 to 1
cup sugar 2 teaspoons baking powder 2 tablespoon matcha powder 1 big handful of shredded coconut