Rum Balls Recipe 1 3/4 cups vanilla wafer cookie crumbs 1
cup ground pecans 1 cup confectioners sugar 1/4 cup cocoa 3 tablespoons light corn syrup 1/4 cup light rum 1/3 cup confectioners» sugar (for dipping) Makes About 2 1/2 Dozen Mix all ingredients, except for 1/3 cup confectioners sugar.
The second time I made them I used half the salt, added 1/4
cup ground pecans, and added a little bit of organic sugar.
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)
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or
pecans —
ground in a food processor into tiny pieces 1/3
cup chia or flax seeds pinch of salt 1
cup boiling purified water 2 tablespoons olive oil
Gingersnap Cookies 2
cups ground raw almonds — preferably soaked and dehydrated 1/2
cup sprouted
pecan butter or almond butter 1/4
cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons
ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — 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
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
4 - 5 apples, cored, peeled, and chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2
cup dried cherries 1/3
cup chopped walnuts 1/3
cup chopped
pecans 1/3
cup packed dark brown sugar 1/3
cup water 2 t. cinnamon 1/2 t.
ground ginger Pinch nutmeg 1/4 t. salt
Filling: 1/2
cup butter, melted 1 1/2
cups brown sugar
ground cinnamon raisins (optional)
pecans, chopped (optional)
1 pound fettucine 2 tablespoons kosher salt 3 tablespoons unsalted butter 1 pint Brussels sprouts 1/2
cup pecans, coarsely chopped 4 slices prosciutto or Serrano ham Freshly
ground black pepper White truffle oil, for garnish (optional)
Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh
ground pepper 1
cup candied
pecans (recipe found here) Parmesan cheese wedge for garnish
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.)
3/4
cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4
cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4
cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon
ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts,
pecans or nuts that you prefer
1/4
cup or more honey (depending on what you like) 1/2
cup pecans / walnuts, finely chopped 1/2
cup raisins 1 - 2 Tbls
ground cinnamon
5
cups old fashioned oats 2 teaspoons pumpkin pie spice 1 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground nutmeg 1/2 teaspoon salt 3/4
cup brown sugar 3/4
cup pumpkin puree 1/4
cup maple syrup 1 teaspoon vanilla 2/3
cup pepitas 2/3
cup pecans 2/3
cup dried cranberries
2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4
cup) 1/2
cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3
cup pecans, coarsely chopped 3
cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4
cup sugar 3 tablespoons cornstarch 1/8 teaspoon
ground nutmeg
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown rice flour 3/4
cup (75 g) finely
ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
1 1/2
cups organic
pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2
cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons
ground organic nutmeg 1/2
cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpkin
1/2
cup of
pecans 1/3
cup of almond 10 pitted medjool dates 2 tablespoons of dried cranberries 1/4
cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein powder 1 tablespoon of melted coconut oil 1 tablespoon of orange zest 1 teaspoon of cinnamon powder 1/2 teaspoon of
ground ginger 1/4 teaspoon of
ground clove 1/4 teaspoon of
ground nutmeg
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon
ground ginger, 1/2 teaspoon
ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied
pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
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
1
cup Medjool dates 1
cup pecans 1/4
cup pepitas (pumpkin seeds) 1/2 heaping
cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2
cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp
ground ginger Pinch of sea salt
Carrot cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml) vegetable oil 3 eggs 1 1/2
cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped
pecan nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
1/2
cup chopped green New Mexico chile, which has been roasted and peeled 1 8 - ounce package cream cheese, softened 1/4
cup crumbled blue cheese 2 tablespoons
ground red New Mexico chile 3/4
cup finely chopped
pecans
Doughnuts 2
cups cashews — soaked for four hours, or more 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1
cup water 1/2
cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted
pecan butter or other nut butter / oil 2 tablespoons almonds —
ground 3/4
cup flax seeds —
ground
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 1/2
cups water 1
cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛
cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly
ground black pepper, to taste 1/2
cup fresh flat - leaf parsley, chopped 1/4
cup unsalted shelled pistachios, chopped (or walnuts, almonds or
pecans) 1/3
cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon
ground chili pepper of choice
3
cups all - purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon
ground cinnamon 1/2 teaspoon salt 1
cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 2
cups sugar 3 large eggs 2
cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1
cup chopped walnuts or
pecans 1
cup unsweetened desiccated coconut (locally at Jungle Jim's or Trader Joe's)
Ingredients: 1
cup butter or margarine, softened 1
cup granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 1/2
cup applesauce 2 1/2
cups all - purpose flour 1 1/2 to 2 teaspoons
ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4
cups butterscotch chips 1
cup chopped
pecans (optional) Powdered sugar or whipped cream for dusting or topping (optional)
2/3
cup raisins, optional 1
cup water 2
cups old - fashioned oats (certified gluten - free, if needed) 2/3
cup chopped
pecans (or walnuts), optional 2 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3
cup pure maple syrup 1/4
cup (1/2 stick) unsalted butter, melted 1 1/2
cups milk of choice 1 1/2
cups grated carrots
CRUMBLE — 1/2
cup GF oats (50g)-- 1/2
cup ground almonds (60g)-- 1/2
cup pecans (50g)-- 1 tsp baking powder — 2 tsp cinnamon — 1 tbsp coconut sugar — 3 tbsp cold butter, cut into cubes — 1/2 lemon zest
2
cups whole wheat pastry flour 1 tsp aluminum free baking soda 1/2 teaspoon
ground cinnamon 1/2
cup olive oil 1 teaspoons vanilla extract 1/2
cup unrefined sugar 2 eggs 2 ripe bananas 2/3
cup crushed pineapple plus 4 - 6 tablespoons pineapple juice 2/3
cup chopped walnuts or
pecans.
Vegan Banana Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons
ground cinnamon 1/4
cup unsweetened soymilk 1 teaspoon apple cider vinegar 1/2
cup sucanat or packed dark brown sugar 1 1/2
cups mashed very ripe bananas 1/4
cup canola or safflower oil 1 teaspoon pure vanilla 1/2
cup chopped toasted nuts (almonds, walnuts or
pecans)
6
cups gluten - free bread cubes (about half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive oil 1/2
cup chopped onion 1/2 teaspoon
ground nutmeg 2 teaspoons sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1
cup chopped carrots 1
cup chopped celery 2
cups chopped and peeled apples 1/4
cup dried cranberries 1/2
cup chopped
pecans or walnuts, optional 1/4
cup flaxseed meal 2
cups gluten - free vegetable broth
Skip to Next Recipe Ingredients Nutrition 2
cups brown sugar, firmly packed (I use dark brown) 2
cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2
cup cold butter, roughly chopped 1 teaspoon baking soda 1
cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon
ground nutmeg 1⁄2
cup walnuts or 1⁄2
cup pecans, chopped
ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
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
Whole Wheat Pumpkin Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 2 teaspoons
ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cloves 1 egg, beaten 3/4
cup packed dark brown sugar or sucanat 3/4
cup low - fat plain yogurt 3/4
cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted walnuts or
pecans
Sprinkle with remaining 1/4
cup pecans and pinch of coarsely
ground salt.
Speaking of German Chocolate Cake, I made a new version of your «Faux Meal» using: 3/4
cup of warm unsweetened Chocolate almond milk 2 TBS freshly
ground golden flaxseeds 1 scoop chocolate whey protein (Jay Robb) 1 TBS unsweetened coco powder 1 TBS vanilla extract 1 drop of stevia glycerite 1/4 tsp of xanthan gum 2tbsp unsweetened shredded coconut 8grams Chopped
Pecans You inspired me Maria:) Thank you!
Filling: 1
cup roughly chopped
pecans 1/4
cup brown sugar 1/2 teaspoon
ground cinnamon 1/2 teaspoon espresso powder (optional)
(1/2
cup)
pecans, toasted 1 tablespoon sugar 1/2 teaspoon kosher salt 1/2 teaspoon
ground cinnamon (optional) 4 tablespoons unsalted butter, melted
Vegan Pumpkin Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cloves 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 3/4
cup sucanat or packed dark brown sugar 1
cup canned pure pumpkin 1/3
cup canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted
pecans or walnuts
Non-stick cooking spray 2
cups all - purpose flour 2 teaspoons
ground cinnamon 1 tablespoon unsweetened cocoa powder 8 ounces (2 sticks) unsalted butter at room temperature 1
cup granulated sugar 1 large egg, separated 1 teaspoon vanilla extract 1
cup pecans, roughly chopped
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons
ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon
ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or
pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
Ingredients: Cake 2
cups sugar 1/2
cup solid vegetable shortening 1 stick butter 5 eggs, separated 1 teaspoon vanilla flavoring 1
cup buttermilk 1 teaspoon baking soda 2
cups sifted self - rising flour 1
cup pecans,
ground 3.5 ounces Angel Flake coconut
6
cups sliced peeled ripe pears (about 6 medium) 1 tablespoon lemon juice 1/2
cup plus 3 tablespoons sugar, divided 2 tablespoons quick - cooking tapioca 3/4 teaspoons cinnamon 1/4 teaspoon salt 1/4 teaspoon
ground nutmeg 1 unbaked 9 inch pie crust 3/4
cup oatmeal 1 tablespoon flour 1/4
cup cold butter 18 caramels 5 tablespoons milk 1/4
cup pecans
* 1/2
cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1
cup / 100 g rolled oats * 1/2
cup / 65 g raw pepitas (I used chopped raw
pecans instead) * 1/4
cup / 15 g wheat bran (I used
ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2
cup / 25 g unsweetened coconut flakes * 1/4 teaspoon
ground cinnamon (optional) * 1/4
cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2
cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)
* 3
cups ground gingersnap cookies * 1
cup toasted
pecans * 1/3
cup firmly packed brown sugar * 5.5 oz.
3
cups all - purpose flour, plus more for pans Non-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon
ground cinnamon 1/2 teaspoon salt 1
cup vegetable oil 2 teaspoons pure vanilla extract 2
cups sugar Egg replacer for three large eggs 3
cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1
cup chopped walnuts or
pecans 1
cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2
cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar
1) 1 1/2
cups of self - raising flour 2) 3/4 teaspoon of
ground cinnamon 3) 3/4
cup of vegetable cooking oil 4) 1
cup of white sugar 5) 1 egg 6) 1
cup of mashed bananas (around 2 bananas) 7) 1 3/4
cup of quick cooking oats 8) 1/2
cup of chopped nuts (walnuts or
pecans as you wish)