The wet ingredients I used 1/4 maple, 1/4 honey and 1/2
cup coconut oil and vanilla.
Not exact matches
Chocolate Layer Cakes with Black Cherry
and Orange Chocolate layers 3
cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons
vanilla extract 2 tablespoons
coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Add oats, 1/4
cup coconut, almond milk, chia egg (or regular egg),
coconut oil,
vanilla, baking powder,
and cinnamon.
4
cups Oat Flour 1
cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2
cup Coconut Oil 1/2
cup Date Paste 2 tablespoons
Vanilla Extract 3 tablespoons Filtered Water 1 1/2
cup Raisins (plumped in warm water for 30 minutes
and drained)
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed
and soaked in hot water for at least 10 minutes 1
cup meat of fresh young
coconut 1/2
cup raw agave syrup OR another sweetener of choice seeds from 2
vanilla beans 1/2
cup coconut oil
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.
Rose
and Lavender Parfait 6.5 oz (about1 1/2
cups) meat of young Thai
coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed
and soaked in hot water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon
vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
Apple Oatmeal 1
cup rolled oats 1
cup unfiltered
and unsweetened apple juice / cider (or milk of choice or water) 1 1/2
cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground
vanilla 3 tbsp butter (or
coconut oil) 10 - 15 almonds, chopped a large pinch salt
3/4
cup raw cashews 1/3
cup pumpkin seeds 6 medjool dates 1/4
cup coconut 1 tbsp hemp seeds 1 tbsp
coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp
vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded
coconut and lemon zest to roll balls in
• 1/4
cup coconut oil • 1/2
cup coconut sugar • 1 large egg • 1 tsp
vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T
coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit
and cut in half)
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp
coconut or safflower
oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp
vanilla extract Yields 6 large muffins Preheat oven to 375F
and grease muffin tin or papers.
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked in water for at least 2
and up to 8 hours zest
and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves,
and cardamom seeds of one
vanilla bean 2 tablespoons plus 2 teaspoons
coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave
and coconut oil together until liquid
and uniform.
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
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the
coconut milk, sugar,
oil,
and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder,
and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform
and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
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 *
-3
cups vegetable glycerin soap (melt -
and - pour soap)-- you can either buy this in cubes or in bars -2 T
coconut oil, melted -1 / 3
cup coffee grounds of choice -1
vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
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
1 + 1/4
cup dates, pitted
and roughly chopped 1/4
cup almond butter 2 tablespoon maple syrup 1 teaspoon
vanilla 1 tablespoon
coconut oil 1/4 teaspoon sea salt 2 - 3 tablespoon unsweetened almond milk
1/3
cup almond flour 1 banana 1/8
cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon pure
vanilla extract
coconut oil — use for frying in skillet
and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
Ingredients: Substituting with some items saves calories
and carbs Calories Carbs • 1 1/2
cups Cashews (or 1 1/3
cups ground) 255 9 • 1/4
cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1
cup Fresh Blueberries 80 24 • 1/4
cup Extra Virgin
Coconut Oil - 520 0 SUBSTITUTE Olive
Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons
Vanilla Extract 24 1.1 • 1 Egg 70 0
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)
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
Add the
coconut sugar, cocoa powder, olive
oil,
vanilla and 1/4
cup water
and process until smooth.
The Well Fed Homestead recommends making chocolate using unsweetened baking chocolate (8oz) to 2 Tbs
coconut oil, 1
cup honey, some
vanilla and a dash of sea salt...
1 teaspoon pure
vanilla 1 teaspoon cinnamon powder 5 Medjool dates, seed removed
and diced 1/2
cup coconut flour 1/2 teaspoon gluten - free / rice - free baking powder 1/2 teaspoon bicarb soda 1 teaspoon apple cider vinegar 1/4 teaspoon Himalayan salt 2 tablespoon
coconut oil or ghee
I was pleasantly surprised at how simple to make they were, although the ingredients you'll need to add to the mix are a little different than traditional cookie mixes; you'll need 1/2
cup oil (I like Tropical Traditions organic
coconut oil, $ 16 at amazon.com), 1/4
cup applesauce
and 1 tbsp
vanilla extract.
I didn't use any heat, I put 1/2
cup of
coconut oil in a freezer bag
and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag
and massaged it outside the bag to mix it again, added 1/2
cup of coco powder
and massaged the bag again, added 1/2 teaspoon of
vanilla flavouring
and repeated mixing then I put half the mixture in a chocolate mould in the freezer
and half in the fridge.
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 baking spray.
It doesn't disappoint I start with two
cups coconut oil, one
cup peanut butter, walnuts
vanilla salt
and the yacon syrup.
2 eggs 1/2
cup sugar 1/2
cup stevia 1/2
cup coconut oil, melted
and slightly cooled 1/2 teaspoon
vanilla 1/2 teaspoon
coconut extract 1 1/2
cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2
cup soy milk 1/2
cup shredded unsweetened
coconut, lightly toasted 1/2
cup almonds, chopped 1/2
cup dairy - free mini chocolate chips
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
cup almond flour 1/2
cup coconut sugar (can sub regular sugar) 1/2
cup cocoa powder 1 tsp baking powder 2 eggs 2 tbsp maple syrup or agave 1/2
cup coconut oil, melted
and cooled 1 tsp
vanilla Frosting:
1 1/2
cup raw cashews (soaked overnight then drained
and rinsed) 3 tbsp maple syrup 1/4
cup coconut oil, melted 1/3
cup almond milk 1/2 tsp mint extract (can also use
vanilla extract) 1 - 2 tsp matcha powder
4 organic eggs, 3 tablespoons
coconut sugar, 1 tablespoon
vanilla extract, pinch salt, 3 drops DoTerra peppermint essential
oil, heaping half
cup of bittersweet chocolate chips
and 1/3
cup coconut oil.
I took 3/4
cup unsweetened shredded
coconut, about 1
cup of water, 2/3
cup of agave nectar, 1/4
cup of
coconut oil and a splash of
vanilla.
For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons
coconut oil — 1/2
cup oatmilk — 70 g natural cane sugar — 1
vanilla bean, split
and seeded — 1/2
cup finely diced rhubarb — 1/2
cup red currant — rhubarb compote
I ended up using everything I could get from three blood oranges,
and threw that into a bowl with the almost half
cup of juice,
vanilla bean, Greek yogurt,
coconut oil, sugar,
and vanilla bean paste.
Ingredients: 1
cup Bluebird Einka flour * 1
cup all purpose baking flour ** 2 teaspoon baking powder 1/8 teaspoon salt 4 eggs 1
cup plus 2 tablespoon of sugar 4 tablespoons brandy 1 teaspoon pure
vanilla extract 1
cup coconut oil, melted
and cooled 6 medium apples Method: Preheat oven to 350 degrees Fahrenheit.
1 1/2
cups Diced Cauliflower 4 large Eggs 1/4
cup Almond Milk 1/4
cup melted
Coconut Oil or Butter 1/3
cup chopped, Roasted Pecans 2/3
cup Xylitol OR 1/3
cup Xylitol + 1/4
cup Honey or Agave 1 teaspoon
Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg
and Allspice 1 1/2
cup Oats 2.5 Tablespoons
Coconut Flour
As I mentioned, I used 1/2
cup coconut oil instead of butter,
and 1.5 teaspoons
vanilla instead of one.
1
cup of oat flour (just blend some oats in a blender
and then measure 1
cup) 1
cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4
cup of melted
coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of
vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's
and they were accidentally vegan)
1/2
cup coconut flour (OR 2
cups blanched almond flour) 1/2 tsp baking powder 1/4
cup Swerve confectioners (or erythritol
and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1
cup unsweetened almond milk 2 TBS melted butter or
coconut oil 7 eggs (4 if using almond flour) 1 tsp apple extract (or
vanilla, but apple tastes great with the Brie Cheese!)
In a separate large mixing bowl, combine wet ingredients: almond milk, 1.5
cups apple butter, eggs, melted
coconut oil,
and vanilla extract.
I made these at our Thanksgiving party
and made some variations: I put in 2 egg whites, used 1/4
cup coconut oil and only 3 TBSP of agave, I also added an extra TBSP of
vanilla:)
To make filling, add soaked / drained cashews, 1/3
cup water, maple syrup, raw cacao,
coconut oil,
vanilla,
and sea salt into blender.
Ingredients 1
cup of yogurt (I used 3/4
cup strained Greek 2 %
and 1/4
cup non-fat) 2 eggs 1
cup sugar 1/3
cup vegetable
oil 1 teaspoon
vanilla extract 1 tablespoon vodka (optional) 2
cups flour 2 teaspoons baking powder pinch of salt 3/4
cup white chocolate chips 3/4
cup sweetened shredded
coconut
for the strawberry salsa: about 1
cup of strawberries, hulled
and diced 2 green onions, minced 1 jalapeno, seeded
and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1
cup of buckwheat flour 1
cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1
cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive
oil 1 teaspoon of
vanilla 1 egg, lightly beaten some butter or olive
oil or
coconut oil for the pan
1 1/2
cups well - mashed very ripe bananas (about 3 large) 1/2
cup nonfat yogurt — if using Greek yogurt, use a bit less
and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3
cup coconut sugar 1/4
cup organic high - oleic, expeller - pressed safflower
oil 1 1/4 teaspoons
vanilla 2
cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3
cup chopped walnuts 1/3
cup chopped pecans
Package of Cooking Dates 1 / 2
Cup Coconut Sugar 1 Tablespoon Water 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and cocon
Coconut Sugar 1 Tablespoon Water 1 Teaspoon
Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and cocon
Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconut o
Oil (Optional) 1 Teaspoon
Vanilla 1/2
Cup Chopped Pecans (Pistachios are amazing as well) 1/2
Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates
and put them in a frying pan with water
and coconut sugar and cocon
coconut sugar
and coconutcoconut oiloil.
* 1/4
cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive
oil * 3 tablespoons pure maple syrup * 1/2
cup (100 g) packed light brown sugar * 1/2
cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon
vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2
cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews
and pecans) * 3/4
cup (65 g) flaked
coconut, sweetened or not * 1/4
cup (35 g) raw, hulled sunflower seeds * 1/4
cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2
cup (70 g) finely chopped candied ginger * 1/2
cup (70 g) raw pepitas * 1
cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)