For a tropical version, add 1/4
cup of coconut milk powder to the confectioners» sugar and sift them both together before adding to the whipped cream; beat in 1/4 teaspoon of coconut flavoring in addition to the vanilla extract.
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)
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
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated
coconut 1
cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking
powder 1/2 tsp cinnamon zest
of 1 lemon
1/8
cup of milk 3 tbsp
of whey protein
powder 3/4 tbsp
of coconut flour 1 tbsp
of chia seeds 1/4
cup of buckwheat groats 2 medjool dates 1 tbsp cocoa
powder 1/2 to 1 tbsp
coconut sugar
1 teaspoon olive oil 1/4
cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry
powder Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4
cup light
coconut milk 3/4
cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked
coconut 1/3
cup sifted
coconut flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic
powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp
coconut oil 4 cubes
of frozen
coconut milk (about 1/2
cup coconut milk)
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
Banana &
Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2
Cup Rapadura Sugar (where to find rapadura) 1
Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml
Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Milk (where to find
coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking
Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch o
Powder (where to find baking
powder) 1/2 teaspoon Bicarb Pinch o
powder) 1/2 teaspoon Bicarb Pinch
of Salt
Using my Ninja, I blended one
cup of unsweetened almond /
coconut milk, a medium banana, one scoop
of the protein
powder, and a few ice cubes.
1 and 1/4
cup of almond
milk (I used toasted
coconut unsweetened
milk)-- cashew,
coconut or whatever you use I scoop
of Vega One
coconut almond flavored nutritional shake
powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao
powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more for garnishing
1.1 lbs (500g)
of fresh spinach 2 1/4
cups (56 cl)
of vegetable stock 2 1/4
cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2 teaspoons
of cumin
powder 1/2 teaspoon
of turmeric
powder 1/2 teaspoon
of grated ginger 4 tablespoons
of grated
coconut for decoration Salt
2 large sweet potatoes 1/2
cup dates soaked in hot water 1/2 banana 2 tbsp maple syrup 1/2
cup pea protein Pow
powder 1/2
cup oat flour 4 tbsp raw cacao
powder Almond
milk 1/2 -1
cup 2 tbsp
coconut oil Icing: 1/2
cup dates, 1banana, dash
of almond
milk
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)
Mix 2
cups of powdered sugar and 2 tablespoons
coconut milk, stir until smooth.
1 can
coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean
powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
Churro Inspired Donuts: 1
cup flour 1/2
cup sugar 1 1/2 tsp baking
powder 1/2
cup almond
milk 1 flax egg (1 tbsp flax mixed with 3 tbsp
of water) 1/4
cup coconut oil
Combine 1/2 a banana, 1 tablespoon almond butter, 1 tablespoon
of vegan protein
powder, 1/2
cup of chopped kale, 1/4
cup coconut yogurt, 1/2 tablespoon flax seeds, 1/2 tablespoon hemp seeds, and 3/4
cup of nut or
coconut milk.
-LSB-...] rice 1,5 — 2
cups hazelnut
milk 1/2
cup roasted hazelnuts (or some other plant
milk, like walnut, almond, rice, oat) 3 tbsp raw cacao
powder 3 dates 1 tbsp
coconut sugar (or more dates) pinch
of -LSB-...]
1/4
cup poppy seeds 1/2
cup non-dairy
milk 2 tablespoons white chia seed
powder 1 1/2
cups gluten - free all - purpose flour 2 teaspoons baking
powder 1 teaspoon baking soda 1/2
cup powdered stevia * 1/4
cup raw cane sugar * 1/3
cup melted
coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2
cups of So Delicious Vanilla
Coconut Milk 3/4
cup of granulated sugar 1/3
cup of cocoa
powder 1 egg 1/3
cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2
cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted
coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking
powder 3 tablespoon
of almond
milk pinch
of sea salt
2 cans full fat unsweetened
coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot
powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2
cup light agave syrup or other sweetener
of choice
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
2 cans full fat Thai
coconut milk scant 1/4
cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot
powder pinch
of sea salt 1 tablespoon vanilla extract — optional
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric
powder Salt to taste
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
cup cashews 1 14 - ounce cans
coconut cream OR full fat
coconut milk 2/3
cup unsweetened cocoa or cacao
powder powder 1/4
cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch
of salt 1 vegan chocolate bar (salted Caramel yes please)
1 medium butternut squash (about 2 pounds) 1 tablespoon refined
coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4
cups nut
milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot
powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2
cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2
cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao
Powder 1 tbsp
coconut milk (use the fat on top) 2 tbsp maple syrup (or sweetener
of choice) 6 shredded wheat 8 medjool dates, pitted 1/3
cup water 1 pinch salt (generous)
1 tablespoon chia seeds, whole 1 tablespoon raw
coconut butter 2 tablespoons raw cacao
powder 1 fresh medjool date, pitted pinch
of pink salt pinch
of ground cinnamon pinch
of vanilla bean seeds 1
cup plant
milk (I use homemade hemp
milk) 2 to 3 ice cubes
3
cups oat
milk 1
cup raw buckwheat groats 1
cup rolled oats 1/2 almond flour 4 - 5 dates 1 tbsp
coconut sugar 1 tbsp chia seeds 1 tbsp golden flax 1 tbsp psyllium husk pinch
of Himalayan salt bourbon vanilla
powder, cinnamon, ginger 1 apple
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking
powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
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
Ingredients - 2 tablespoons
coconut oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4
cups butternut squash peeled + cubed - 1 teaspoon spicy curry
powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can
coconut milk - 2
cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1/2
cup quinoa 1 1/2
cups unsweetened
coconut or almond
milk in carton 2 Tbsp unsweetened cocoa
powder 2 tsp natural sugar, such as
coconut sugar, erythritol, or xylitol Toppings
of your choice (I used cinnamon, walnuts,
coconut flakes, and raspberries)
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy
milk (I wouldn't recommend using rice / oat or
coconut milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein
powder 2 tablespoon
of raw cacao
powder 1 1/2 teaspoon
of baking
powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted
coconut oil 1/4
cup of maple syrup A pinch
of sea salt
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon
powdered sugar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned full - fat
coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend
of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso
powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Ingredients: 1 lb chicken meat — cube cut A bunch
of kale — discard stems 1 vine ripe tomato — chopped 1/2 white onion - chopped Salt & Pepper to taste Curry
Powder 1/4
cup coconut milk Coco
coconut milk CoconutCoconut oil
Oven Fried Curried Chicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut into long strips 1 Tbsp curry
powder 1 tsp salt 1 tsp black pepper 1/4
cup coconut milk A dash
of chili
powder (or more if you like spicy) 1
cup or as much as you need shredded
coconut flakes
Then I added another
cup of coconut milk blended with 3 bananas, cocoa
powder, chis, flax answer baked for 25 mins and got something that more resembled a cookie and it didn't make 12 to 15 cookies it made 3 doz full size cooki (ettes).
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!
-1 1/4
cup milk of choice (I used unsweetened
coconut)-1 / 2
cup canned pumpkin - about 1/4
of an avocado -1 T protein
powder of choice (I used Sunwarrior vanilla)-2 medjool dates -1 T flax seeds (use 1 T ground flax seeds if you don't have a high speed blender)-1 t molasses - dash cinnamon - dash nutmeg
-1
cup non-dairy
milk (I used
coconut milk, but almond or soy will work too)-3 / 4
cup frozen strawberries -1 / 4
cup roasted unsalted peanuts (you can also use 2 T
of natural peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4
cup frozen blueberries -1 scoop protein
powder (I used Sunwarrior vanilla)-2 medjool dates
1 3/4
cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4
cup of creamy almond
milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted
coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla
powder or extract 1 teaspoon
of baking
powder a pinch
of pink Himalayan salt or sea salt
Ingredients 1 tablespoon homemade Nutella 1
cup light
coconut milk 1/2
cup strong coffee (or one shot
of espresso) pinch
of cayenne pinch
of cacao
powder