Ingredients: 4 cups organic heavy cream 1/3 cup pure maple syrup 6 organic egg yolks 2 tsp pure vanilla extract 1/4
cup organic cane sugar, for topping
8 tblsps (1 stick) unsalted butter at room temperature 1/4
cup organic cane sugar 1/2 packed light brown sugar 1 tspn baking soda 1 tspn sea salt 1 tspn vanilla extract 1 egg 1 cup gluten free flour (I love King Arthur Flour's gluten free flour mix the best) 1 cup dark chocolate chips 1 cup peanut butter chips or nuts (optional)
1/2 cup raw cashews 1/2 cup dried pitted dates 1/2 cup raw organic cacao powder 1/3 cup applesauce 1/4
cup organic cane sugar 1/4 cup organic canned coconut milk 1/4 cup organic coconut shreds 5 stemmed dried figs 2 Tbsp.
sea salt 2 large eggs, room temperature 1/2
cup organic cane sugar 2 tbsp.
* 1/2 cup salted organic butter * 1
cup organic cane sugar * 2 eggs, preferably organic and free - range * 1/2 cup raw or organic milk * 1 teaspoon vanilla extract * 2 teaspoons baking powder * 1 cup almond flour * 1 cup teff flour * 1/2 cup brown rice flour * 1 1/2 cups blueberries, preferably organic
lime or lemon juice 1/2
cup organic cane sugar 1/3 cup real maple syrup 1 cup (approx 4) mashed bananas 2 tsp.
Ingredients 1 1/2 cups almond flour 1/2
cup organic cane sugar 1/4 cup brown rice flour 3 tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water Organic powdered sugar for dusting
1/2 cup raw cashews 1/2 cup dried pitted dates 1/2 cup raw organic cacao powder 1/3 cup applesauce 1/4
cup organic cane sugar 1/4 cup organic canned coconut milk 1/4 cup organic coconut shreds 5 stemmed dried figs 2 Tbsp.
for the cupcakes: 1
cup organic cane sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water
2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2
cup organic cane sugar and 1 tablespoon for sprinkling on top (or coconut palm sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips
water 1/2
cup organic cane sugar 1/3 cup real maple syrup 1/2 cup (approx 1/2 large) mashed avocado 2 tsp.
INGREDIENTS: 3 cups old - fashioned rolled oats 1 1/2 cups unbleached organic all - purpose flour 5 tablespoons brewers yeast 3 tablespoons ground flaxseed 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 12 tablespoons organic unsalted butter 4 tablespoons unrefined organic virgin coconut oil 1 1/2
cups organic cane sugar 1 large egg + 1 large egg yolk 2 teaspoons vanilla extract 1 1/2 cups dark chocolate chips / chunks (I like ghirardelli)
Not exact matches
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural
cane sugar (or brown sugar) scant 1 tablespoon
organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
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)
1/4
cup (2 shots) espresso (buy coffee here, decaf here, coffee substitute here and here) 1/8 teaspoon vanilla extract (buy
organic extracts here) whole
cane sugar, to taste (buy whole
cane sugar here) 3/4
cup half - and - half or whole milk (find raw dairy near you here) Sweetened Whipped Cream, below Caramel Sauce, to taste
7 to 8
organic apples 1/4 — 1/2
cup sugar (evaporated
cane juice) 1/4
cup water 2 Tablespoons potato or corn starch Gluten - Free Pie Crust Dough for 2 crusts Preheat oven to 350oF Core...
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
2
organic, ripe peaches, sliced in 1/4 inch pieces 1
cup rice flour 1 teaspoon sugar / evaporated
cane juice 1 teaspoon baking powder 1 teaspoon Xanthan gum 1/2...
2
cups One Degree
Organics Sprouted Spelt Flour 1/3
cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw
cane sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries Coarse sugar for sprinkling
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
Cake 3
cups organic unbleached white flour 2/3
cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2
cups natural
cane sugar 1
cup canola oil 4 teaspoons instant espresso powder dissolved in 2
cups water 4 teaspoons vanilla extract 4 tablespoons cider vinegar
Laska, Baker's Cocoa 4 tablespoons soy milk Westsoy,
Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply
Organic 2 1/4
cups confectioners» sugar (Trader Joe's
organic,
cane juice and tapioca) 1/2
cup Let's Do
Organic, Creamed Coconut 3 Tablespoons water To make the cake: 1.
Tracey's Notes ~ I did test a batch with 1/2
cup of
organic brown sugar and the cookies turned out to be a bit thicker and chewy, while the whole
cane sugar makes a larger, crisper cookie.
I sifted ingredients three times since I was using a corse
organic cane sugar - I also added about a
cup of semi sweet chocolate morsels to the batter.
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated
cane juice (Trader Joe's
organic) 2/3
cup coconut oil (Trader Joe's
organic) 1 tablespoon ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons vanilla extract Simply
Organic 1
cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
Eliminate the dark whole
cane sugar and increase the
organic sugar to 1 1/4
cups for a slightly sweeter cake.
Used 1.5
cups whole wheat pastry flour and.5
cup whole wheat flour and
organic cane sugar.
1
cup strawberries, ¹ roughly chopped 1 Tbsp
organic cane sugar, ² to taste 1 Tbsp chia seeds ³ 1 tsp pure vanilla extract (optional) ⁴
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or
organic evaporated
cane sugar 1
cup finely shredded carrot 1/4
cup organic canola or safflower oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw sunflower seeds
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2
cup organic evaporated
cane sugar 1/2
cup unsweetened almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
2 1/4
cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1
cup evaporated
cane sugar 1/4
cup maple syrup 1/3
cup coconut oil 1 large
organic egg 1/4
cup water 3 tbsp finely chopped ginger root 3/4
cup dried, sweetened cranberries 2/4
cup semi-sweet chocolate chips
1/2
cup soy milk 1 Tablespoon apple cider vinegar 1 3/4
cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated
cane juice 1
organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
Almond Flour Pumpkin Muffin Recipe 1 1/4
cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated
cane sugar 1 tablespoon melted virgin coconut oil 1/2
cup pure pumpkin puree 1 teaspoon pure vanilla
What You'll Need: 4
cups of Namaste Perfect Flour Blend 1 tablespoon of
organic cane sugar 1 tablespoon of yeast 1 teaspoon of sea salt 1/4
cup of olive oil 2 - 3
cups of warm water
What You'll Need to Soak the Lady Fingers: 2
cups of milk 1/4
cup of
organic cane sugar 1/2
cup of cocoa 1/4
cup of chocolate vodka or liqueur
2 1/2
cups all - purpose flour 1/2
cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2
cups Chosen Foods avocado oil 1 1/2
cups organic granulated
cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2
cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
1 1/2
cups granulated sugar (I used 1
cup Florida Crystals
organic + 1/2
cup Alter - Eco unrefined ground
cane sugar)
Crumb Topping: 1/2
cup One Degree
Organics Sprouted Spelt Flour 1/2
cup walnuts, coarsely chopped 1/3
cup raw
cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2
cups One Degree
Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3
cup raw
cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1
cup vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract
1
cup pecans, toasted and cooled to room temperature 1
cup organic unsalted butter 1/2
cup fine grain evaporated
cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2
cups whole wheat pastry four 1
cup oat flour 1/2 teaspoon fine grain sea salt
organic powdered sugar for dusting
1 gallon filtered water 2 teaspoons liquid
organic stevia 1/2
cup natural
cane sugar 3 large family size teabags
Pour 2
cups of room temperature water in the jar and add 2 tablespoons of
organic cane sugar (get
organic cane sugar here).
1
cup Earth Balance vegan shortening (or 1/2
cup vegan buttery spread + 1/2
cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold + extra for greasing 1
cup white rice flour 1/2
cup potato starch 1/2
cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2
cup organic raw
cane sugar 1 tsp sea salt 3/4
cup ice water
Sprouted flour (3
cups, plus extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1
cup)
Organic cane sugar, coconut sugar or sucanat (1
cup) Egg,
organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)
Organic cane sugar, coconut sugar or sucanat (3
cups) Butter, from grass - fed cows (1
cup) Vanilla extract,
organic or homemade vanilla extract (1 tsp) Cream, from grass - fed cows (add until you get the consistency you want)
1 — 16 ounce carton heavy cream 2
cups sugar (I use
organic pure
cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4
cup cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)
* 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
Hot Cocoa Raw milk from grass - fed cows (1
cup) Cream, grass - fed,
organic (1/2
cup) Powdered cocoa (1 TBS) Pinch of sea salt Maple syrup, raw honey, or
organic cane sugar to taste Optional: Egg yolks, raw, pastured (2)
Healthy Texas Pecan Pie Filling: Large egg yolks, from pastured chickens, or free - range
organic (4) Honey (1/2
cup)
Organic cane sugar (1/2
cup) Cream,
organic, from grass - fed cows (1/4
cup) Molasses (1 TBS) Melted butter, grass - fed (2 TBS) Sea salt (1 pinch) Vanilla extract,
organic or homemade — see my recipe for homemade vanilla extract Raw pecans (1 1/2
cups)
Filtered water (NOT tap water — you'll kill your kefir grains; make sure the water is filtered for chlorine and fluoride)
Organic sugar (1/4
cup)-- I use plain white
organic cane sugar but you can use other forms of sugar such as Sucanat or palm sugar Optional: Molasses (1 tsp)-- You can omit this if you are using the egg shell Piece of an egg shell (half of the egg shell will do)
Almond Flour Banana Muffin Recipe 1
cup almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or
organic evaporated
cane sugar 1 tablespoon virgin coconut oil 3/4
cup well mashed ripe banana 1/2 teaspoon pure vanilla