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)
1/2
cup unsalted butter, softened 1
cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4
cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2
cups chocolate chips 1 1/2 teaspoons espresso powder or finely
ground instant coffee powder
Assembly 1
cup blueberries (optional) 1
cup raisins (optional) 1 - 2 oz of dark
chocolate (optional)--
ground into small pieces, plus more for garnish
3
cups of gluten free rolled oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of
ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark
chocolate, vegan bar, chopped or 1/3
cup of vegan
chocolate chips
150 g (1
cup) raisins 6 tablespoons white or dark rum (or orange juice) 200 g (1 1/2
cups) roasted hazelnuts,
ground (or any other nut) 100 g (3.5 oz) good quality dark
chocolate (or rice milk
chocolate)
* 1/3
cup superfine rice flour, plus extra for dusting baking pan * 1/3
cup amaranth flour (I usually just
grind amaranth seeds in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2
cups high quality
chocolate chips * 2
cups mini marshmallows
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
1/4
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
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8
cup of
ground almonds 2 mini bars of sugar - free milk
chocolate + a square of 90 % dark
chocolate
-- 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
1 1/2
cups all purpose flour 1/2 teaspoon
ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter, softened to room temperature 1
cup dark brown sugar, packed 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4
cup old - fashioned oats 2 1/2
cups granola (homemade or purchased) 1 1/2
cups semisweet
chocolate chips
Chocolate Peanut Butter Graham Bar Recipe Ingredients 1 cup ground graham crackers (about 8 full crackers) 3/4 cup peanut butter 3/4 cup semisweet chocolate chips 1 cup sugar
Chocolate Peanut Butter Graham Bar Recipe Ingredients 1
cup ground graham crackers (about 8 full crackers) 3/4
cup peanut butter 3/4
cup semisweet
chocolate chips 1 cup sugar
chocolate chips 1
cup sugar -LSB-...]
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely
ground instant coffee) 1/4 teaspoon
ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini
chocolate chips (or finely chopped semi sweet
chocolate) 24 Oreo cookies, finely crumbed or
ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet
chocolate finely chopped
1
cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of
ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan
chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of
chocolate chips as well
1/2
cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2
cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3
cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2
cup of peanut or any other nut butter you prefer 1/2
cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of
ground cinnamon 1/2
Chocolate chips
3
cups freshly
ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1
cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4
cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2
cups white
chocolate chips (see how to make GAPS white
chocolate chips here)
I didn't use the
chocolate chips and ended up using slightly less than 3
cups of
ground oats with an extra half tsp of baking powder and an extra 1/8 tsp baking soda.
1 1/2
cup old - fashioned rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons
ground cinnamon 1/4 teaspoon
ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet
chocolate chips (optional)
:D Ginger and milk
chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4
cups (315g) all - purpose flour 3 teaspoons
ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1
cup (175g) packed light brown sugar 1 large egg 1/4
cup molasses 1 teaspoon vanilla extract 1/2
cup minced crystallized ginger, divided use 200g milk
chocolate, in chips or chunks 1/2
cup (100g) demerara sugar In a medium bowl, whisk together the flour,
ground ginger, baking soda, and salt and set aside.
1 tablespoon
ground chia seeds 3 tablespoons water 1
cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4
cup dark
chocolate chips
8 tablespoons (1 stick or 113 grams) butter 2/3
cup (130 grams) dark brown sugar, packed 1/3
cup (75 grams) granulated sugar 1 large egg 2 tablespoons dark molasses 1 teaspoon vanilla extract 2
cups (250 grams) all - purpose flour 1 teaspoon
ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170 grams)
chocolate, roughly chopped
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)
1 1/4
cups all - purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon
ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 1/3
cup light brown sugar, packed 1/3
cup granulated sugar 1/2
cup neutral - flavored oil 1
cup pumpkin purée 1/2
cup buttermilk * 1 1/2
cups old - fashioned rolled oats 1 1/4
cups semisweet
chocolate chips
For the filling: 3/4
cup heavy cream 1/4
cup whole milk 8 ounces bittersweet (60 - 70 %)
chocolate, finely chopped 2 large eggs 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cloves ⅛ teaspoon
ground nutmeg 2/3
cup pumpkin purée 1/4
cup brown sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)
1-1/2
cups all purpose flour 1/4
cup unsweetened Dutch - process cocoa powder 1 teaspoon
ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 teaspoon baking soda 1/2
cup (1 stick) unsalted butter at room temperature 1
cup packed - dark brown sugar 1 large egg at room temperature 1 teaspoon vanilla extract 12 ounces semisweet
chocolate chips, roughly chopped 1/2
cup turbinado sugar
1 1/2
cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon
ground cinnamon 3/4
cup Nevella sweetener 1/4
cup canola oil 2 egg whites 1
cup mashed ripe bananas (2 large) 1/4
cup fat - free (skim) milk 1 teaspoon vanilla 1/4
cup chocolate chips.
1/2
cup oatflour (or
ground oats) 1/4
cup pumpkpin puree (could sub this with cooked sweet potato) 2 tablespoons 100 % cocoa powder 3/4
cup coconut milk (this one) 1/4
cup chocolate brown rice protein powder 1 teaspoon baking powder
3/4
cup dried cranberries 1 1/2
cups boiling water 1 1/2
cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon
ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1 1/2
cups light brown sugar, packed 1 large egg yolk, at room temperature 1/2
cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3
cups old fashioned oats 3/4
cup semisweet
chocolate chips 1/2
cup chopped walnuts
1/2
cup (1 stick) Earth Balance, softened 1
cup granulated sugar 1/2
cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T
ground flaxseed + 3T warm water 1
cup whole wheat pastry flour 1/3
cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2
cup peanut butter and / or
chocolate chips
;) White
chocolate gingerbread blondies from here 2 3/4
cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/4 teaspoon
ground cloves 1 1/4
cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4
cups (218g) packed light - brown sugar 1/2
cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3
cup (80 ml) unsulfured molasses 280g (10oz) white
chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
I used 3/4 teaspoon cinnamon, 1/4 teaspoon
ground ginger, 1/8 teaspoon
ground nutmeg and a dash of
ground cloves (to approximate pumpkin pie spice) and added ~ 1/2
cup of Enjoy Life dark
chocolate chips instead of the cacao nibs — everything else remained the same.
Ingredients 1/4
cup butter 1/4
cup prune puree (homemade or store bought) 2/3
cup sugar 2 large eggs 1 tablespoon grated orange zest 1 teaspoon vanilla 1/2
cup 1 % milk 1 1/2
cup whole wheat flour 1/4
cup ground flax 1/4
cup cocoa (I used Dutch processed) 2 teaspoon baking powder 1/2 teaspoon salt 1/2
cup mini
chocolate chips
Christmas cookies from Australian Gourmet Traveller 1/2
cup (1 stick / 113g) unsalted butter, softened 1
cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4
cups (175g) all purpose flour, sifted 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger pinch of
ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1
cup (180g) dark
chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
4
cups old fashioned oats 1/2
cup slivered almonds 1/4
cup ground flaxseed 1/2
cup sunflower seeds 1/2
cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4
cup coconut oil 3 tablespoons butter 1/4
cup honey 1/4
cup light brown sugar 1/2 teaspoon vanilla extract 2/3
cup dried cherries, chopped 1/2
cup white
chocolate chunks or chips
12 Medjool dates 12 Brazil nuts (or more for sprinkling
ground up nuts) 1/4
cup dark
chocolate squares (72 % or higher) OR unsweetened
chocolate with 6 drops of liquid Stevia 1/4
cup hemp seeds (optional for sprinkling on top)
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) Direc
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) Direc
chocolate melting wafers (56 total circles) Directions: 1.
1
cup butter, softened 3/4
cup brown sugar 2
cups AP flour 1 teaspoon baking soda 1 tablespoon instant espresso
grinds 1/2
cup unsweetened cocoa pinch of salt 1 egg 2 teaspoons vanilla 1/2
cup semi-sweet
chocolate chips sprinkles or other toppings
1-1/2
cups flour * 1/4
cup sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/4
cup flaxseed meal or
ground flaxseed 1/2
cup chocolate chips (I used bittersweet) 1
cup fresh or frozen raspberries 1
cup plain yogurt 1 teaspoon vanilla
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
add ins: 1/4
cup dark
chocolate chips or dried fruit or nuts, hemp or sunflower seeds or even spices like a teaspoon of
ground cinnamon.
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp
ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan
chocolate chips
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
125g unsalted butter — softened 75g coconut sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate of soda 1/2 tsp
ground cinnamon 1/4 tsp salt 3/4
cup cooked and cooled Quinoa (easier to measure in
cups) 50g sugar - free dark
chocolate, roughly chopped
1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c sugar 1/4 tsp salt 1.5 tsps baking soda 1/4 tsp each
ground cinnamon, nutmeg and cloves 2.5 tsps
ground ginger 1/3
cup oil 1/2
cup + one tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps fresh ginger chopped and
ground to a paste in a mortar and pestle 1/2 c
chocolate chips.
For the Cake: 3/4
cup bittersweet
chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4
cups superfine sugar 1 teaspoon vanilla extract 1
cup almond flour (meal) 1 teaspoon
ground cinnamon (I used Vietnamese cinnamon) pinch of
ground cloves zest of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder
2 sticks (1
cup) vegan butter 1
cup sugar (vegan, evaporated cane juice) 1
cup brown sugar (vegan) 2 tablespoons
ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2
cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3
cups rolled oats 3/4
cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2
cup nondairy
chocolate chips or non dairy
chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4
cup shredded, unsweetened coconut Optional: 1/2
cup raisins
2 1/3
cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon
ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4
cup of unsweetened applesauce 1/4
cup of maple syrup, agave or honey (for vegetarian option) 1/4
cup of hemp hearts (optional for extra protein) 1/4 -1 / 2
cup of vegan
chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
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 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
Instead of using
chocolate chips, I added 1/8
cup of
ground oatmeal, and 1/8
cup of
ground unsweetened shredded coconut.