I added 1 tablespoon of cinnamon, 1 tablespoon of coconut palm sugar and 1/2
cup of raisins baked at 325 for 20 minutes (according to my oven temp 350 was too high).
Not exact matches
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon
baking powder 1 teaspoon
baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g
raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon
baking soda 1/2 teaspoon
of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings:
Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and nuts we have on hand (this week, I threw about a
cup of fig purée into the batter and
baked it for an additional 10 minutes; next week, walnuts and
raisins).
2
cups spelt flour (or a mix
of 1.5
cups all - purpose flour and 1/2
cup whole wheat flour) 1 teaspoon
of each:
baking powder,
baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1
cup unsalted butter (or margarine for vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
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)
Ingredients 2 very ripe bananas 1/2
cup softened butter 1/4
cup milk 1/4
cup brown sugar 1/2
cup white sugar 2 tsp lemon juice 2 eggs 1/3
cup wheat germ 1 1/2
cup all purpose flour 1 tsp
baking soda pinch
of salt 1/3
cup raisins
1/4 tsp saffron 2/3
cup butter 1 3/4
cup milk 50 grams
of fresh yeast (note: I use 2 packages
of 0.6 oz) 1 egg 3/4
cup of granulated sugar 1 tsp salt 6 1/2
cup all purpose flour
Raisins for decorating Egg white to be brushed on before
baking
all - purpose flour 1/2 teaspoon
baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2
cup dried cherrie, coarsely chopped (
raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
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
While waiting for the squash to
bake, combine cranberries and
raisins in a bowl with 1
cup of boiling water.
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)
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water for the
baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2
cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3
cup raisins 1/4
cup pine nuts 2 tablespoons extra virgin olive oil
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon
baking soda 1/2 teaspoon
of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce (I used peach apple) 1/2
cup of light brown sugar 1 teaspoon vanilla extract 1
cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings:
Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
dry 1
cup old fashioned rolled oats 1/4
cup hazelnut flour 1/4
cup chopped
raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon
baking powder a good pinch
of fine sea salt 1/4
cup coconut sugar 3 to 4 grates
of fresh orange zest
Ingredients: Cake 3
cups cake flour 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground allspice 1 teaspoon
baking soda 1
cup buttermilk 2 tablespoons rum 1
cup of butter 2
cups granulated sugar 5 large eggs, beaten 1
cup blackberry jam 1
cup chopped walnuts or pecans 1
cup raisins (optional)
Print Some Good Ole» Fashion Oatmeal Cookies Ingredients 3/4
cup butter 1/2
cup sugar 1
cup packed brown sugar 1 tsp
baking powder 1/4 tsp
baking soda 1 3/4
cup all - purpose flour 1/4 tsp
of salt 2 eggs 2 tsp vanilla 2 tsp ground cinnamon 2
cups of Coach's Oats 1
cup of raisins * [Read More...]
2 1/2
cups ground nut flour 1/4
cup diatomaceous earth (optional) * 2 tbls cinnamon 1 tsp
baking soda (might be optional) 1/4 teas salt 1
cup raisins or blueberries or whichever small pieces
of fruit desired 1/4
cup softened butter (grass fed or pasture)(or coconut oil, yogurt, creme fraiche) 1/4 to 1/2
cup honey ** 4 eggs 1 teas vanilla extract 1 ripe banana ***
Dry Ingredients: 1
cup spelt flour 1/2 teaspoon
baking powder 1/2 teaspoon bicarbonate
of soda 1 heaped teaspoon cinnamon 1/4 teaspoon salt 1/4
cup walnuts 1/4
cup raisins
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons
baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before
baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4
cup organic
raisins
dry: 4 medium carrots, peeled + grated 1/4
cup raisins 2
cups oats 1 teaspoon
baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg + ground ginger 2 tablespoons soft brown sugar pinch
of salt
3 1/2
cups all - purpose flour 1 tablespoon
baking powder 1/2
cup white sugar 1 teaspoon salt 1 teaspoon
baking soda 1 egg 2
cups buttermilk 1/4
cup of butter, cubed 1
cup raisins 1/4
cup sour cream
4 tbsp liquid honey, agave, maple or apple syrup 4 tbsp water (or coconut oil, but make sure to melt it first) 1 tsp grounded cinnamon 1 tsp grounded vanilla Soft ingredients, add after
baking: 1 or 2
cups of dried fruit, coarsely chopped (apricots, cranberries, green & yellow
raisins, apples, goji, mulberries, figs)
Ingredients & GimmeGlutenFree Method: 1/2
cup melted butter, cooled ~ For Dairy free: Earth Balance Buttery Sticks 2/3
cup firmly packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 1 1/3
cups of my Gluten - Free Party Cookie Mix 1/2 teaspoon
baking soda 1/2 teaspoon
baking powder 1/4 teaspoon salt (I use sea salt) 1
cup raisins
Raisin and Walnut Oatmeal Cookies adapted from The Kind Diet 1
cup of quick - cooking rolled oats 3/4
cup all - purpose flour 1/3
cup sugar 2 teaspoons
baking powder 1 teaspoon
baking soda 1/4 teaspoon fine sea salt 1/3
cup real maple syrup 1/2
cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon molasses 1/4
cup finely chopped walnuts 1/4
cup raisins or other dried fruit Preheat oven to 350 F. Line a
baking sheet with parchment paper.
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)
Overnight No -
Bake Summer Oatmeal Ingredients: 1 1/2
cups Rolled Oats 1
cup Milk
Of Choice (May Substitute Orange Juice) 1
cup Plain Yogurt 1
cup Fresh Seasonal Fruits (Apples, berries, or tropical fruits) 1/3
cup Raisins Or Chopped Dried Fruit 1/4
cup Chopped Nuts
Of Choice 1/4 tsp Ground Cinnamon, or to taste Pinch Sea Salt Directions: Combine all ingredients in a medium bowl; stir well.
1 1/4
cup almond flour (soaked, dehydrated nuts ground to a flour) 1/4 teaspoon sea salt 1/4 teaspoon
baking soda 1/4
cup coconut oil 1/4
cup maple syrup (organic, grade B) 1/8
cup filtered water * 1 teaspoon vanilla extract 1/2
cup shredded coconut 1/4
cup raisins or dried cranberries 2 1/4
cups any combination
of pumpkin seeds, chopped almonds or walnuts, sunflower seeds, sesame seeds, flax seeds, etc. (soaked and dehydrated first)
Stir in 1
cup of ONE
of the following ingredients before
baking: chocolate chips,
raisins, chopped mixed dried fruit, sweetened flaked coconut or chopped pecans.
1.5
cups large flake oats (or a combination
of large flake and minute oats; don't use instant) 1/4
cup granulated sugar 1 tsp
baking powder 1/4 tsp salt 1/2
cup milk 1/4
cup melted butter 1 egg 1 tsp vanilla 1/2 -1
cup chopped walnuts, dates,
raisins, shredded coconut, etc. (optional)