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)
Not exact matches
Kuchen Ice - Cream 2
cups raw cashews — soaked overnight 2
cups meat
of fresh young Thai coconut 1
cup freshly squeezed apple juice 3/4
cup agave syrup or another
sweetener of choice zest
of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4
cup coconut 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
Pickled Cherries, Jicama, and Daikon Radish 1
cup or more fresh or thawed sour cherries — pitted 1/2 medium sized jicama — sliced a few slices
of Daikon radish 1/2
cup raw apple cider vinegar 3 tablespoons raw agave nectar or another
sweetener of choice
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1
cup meat
of fresh young coconut 1/2
cup raw agave syrup OR another
sweetener of choice seeds from 2 vanilla beans 1/2
cup coconut oil
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat
of young Thai coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another
sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
Cranberry Jam 1 1/2
cups fresh cranberries 3 tablespoons agave syrup, honey, or another
sweetener of choice juice
of 1/2 lemon 1/2
cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.
If anyone has trouble processing the dates and sweet potatoes (my friend had this issue, couldn't get a smooth consistency at all), or if you wanted to make these but forgot to buy dates (happened to me)-- 1/2
cup liquid
sweetener works great in place
of the dates and maple syrup in this recipe.
I just couldn't allow myself to do the sugar - i don't use artificial
sweeteners except a tad in my a.m. coffee - husband keeps big bag
of wally world stevia - so I did it - I put a 1/2
cup of stevia instead
of sugar and 1/4
cup of unsweetened applesauce instead
of oil. . . .
3/4
cup water 1/2
cup Swerve
Sweetener 1 12 - oz bag fresh cranberries 1 to 2 medium chipotles in adobo, minced (depends on how hot you want it) Juice
of two limes Zest
of two limes, grated
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
I love this
sweetener when I'm baking because it's easy to work with since 1
cup of xylitol is the same equivalent
of 1
cup of sugar.
1/8
cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8
cup gluten - free self - raising flour 115 ml almond milk 1/8
cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural
sweetener of choice) Stevia drops to taste or your
sweetener of choice (I used these ones, they's the best in my opinion)
Scoop a desired amount
of hot nutrimeal onto the centre
of a bowl, pour over with about 1
cup almond milk straight from the fridge, sprinkle with extra hemp hearts and drizzle with extra liquid
sweetener if desired.
Because they're nutritious, all - natural (in the sense that they're devoid
of all artificial
sweeteners, artificial flavorings, soy, bulk ingredients, and wack fibers), gluten - free, and perfect alongside a
cup of coffee before a big workout!
I subbed 1
cup of almond flour to walnut flour, omitted the ACV, added
sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana.
Now add the remaining 3
cups of water, vanilla extract, and
sweetener if using, and blend to incorporate.
* 1/2
cup very hot water 1/4
cup chia seeds * handful
of pecans, chopped * handful
of organic raisins * several small pieces
of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle
of pure maple syrup or your favorite all natural
sweetener to taste - optional * tiny pinch
of sea salt - optional
It's light, healthy, gluten - free and vegan, and uses just 1/4
cup of sweetener!
Feel free to add up to 1/4
cup (52 grams)
of powdered
sweetener of your choice.
2 1/4
cups Chex multi-bran cereal, or the multi-bran cereal
of your choice 1
cup rolled or quick - cooking oats 3/4
cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2
cup Splenda or the sucralose - based
sweetener of your choice 2 eggs 1/2
cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
1
cup (gluten - free or regular) oats 1/2
cup vanilla or coffee flavored whey protein powder 1/4
cup vanilla pea protein, rice protein or casein protein powder 1/4
cup chopped nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your
sweetener of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code
of POWMP to get 10 % off!)
I prefer mine unsweetened, but if you would like to add some
sweetener 1/4
cup of powdered sugar will work.
3
cups strained (or Greek - style) organic whole milk yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural
sweetener (adjust as necessary — I prefer it more tart) zest
of 1 organic lime
1/2
cup good unrefined
sweetener — I used molasses sugar last weekend for a nutrient rich
sweetener and yesterday used a combo
of that or maple but you can take your pick.
For example, if a recipe calls for 1
cup of regular SPLENDA ®, you'd use 1/2
cup of the SPLENDA ® Naturals Sugar & Stevia
Sweetener Blend.
I did not calculate and it depends on how many
cups of spaghetti squash you use / which
sweeteners and such.
Ingredients: For Dressing: 1/2
cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid
sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
1/3
cup rolled oats 1/2
cup Original Luz Almond milk 1/2
cup water 1 tbsp almonds, chopped pinch
of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp
sweetener such as honey, rice malt syrup or maple syrup
2
cups organic whole milk 1/4
cup arrowroot powder * pinch
of sea salt 1/4
cup maple syrup or other natural
sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extract
1/2
Cup Unsweet Applesauce 1 Cup Unsweet Almond / Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed bana
Cup Unsweet Applesauce 1
Cup Unsweet Almond / Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed bana
Cup Unsweet Almond / Coconut Milk blend (any milk
of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops
of Liquid Stevia (you can add 1/2
cup dry sweetener or 3 TB of sweetener of choice or a mashed bana
cup dry
sweetener or 3 TB
of sweetener of choice or a mashed banana)
I didn't have a full
cup of blueberries so I added a few strawberries and I also used maple syrup as the
sweetener.
Dressing 1/4
cup olive oil 3 tablespoons fresh lemon juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon honey, maple syrup or
sweetener of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper
500 ml 2
cups of almond milk (or coconut - almond or other non-dairy milk) 1/2 — 3/4 tsp ground turmeric 1/2 tsp ground cinnamon 1/8 tsp freshly ground black pepper (or to taste) 2 tbls coconut sugar, honey or your favourite unrefined
sweetener (or to taste) 2 tsp coconut oil Ginger or other spices (optional, to taste)
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
Coriander Bread Thins 2
cups raw cashews — soaked overnight 1
cup meat
of fresh young Thai coconut 1/2
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1
cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another
sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2
of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4
cup brown flax seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
I tend to minimize the amount
of sweetener, but if you like a sweeter cake, please increase the amount
of sweetener from 1/3
cup to 1/2
cup.
Similarly, Melissa Clark's recipe includes 1 1/4
cups of sweetener.
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)
It tasted great — but
of course it did, with nearly a
cup of sweetener in a granola with just 2 3/4
cups of oats!
1
cup of fruit to 1 tablespoon
of chia add honey or your choice
of sweetener, we prefer none.
1
cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid
sweetener such as raw honey (not vegan) OR for zero calorie
sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
After soaking, drain and put them in a blender with the
sweetener, salt, and 2
cups of the water.
Add 1/4
cup of cane sugar (or maple syrup / agave
sweeteners) and mix.
-- 1
cup GF oats — 2
cups nuts — almond, hazelnut, pecans — or a mix
of all three — 1
cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp
sweetener — honey, maple, date nectar
1/4
cup maple syrup (or rice syrup or honey or sub the
sweetener of your choice with my handy guide here)
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw pumpkin seeds, soaked for 6 hours 1/4
cup raw sunflower seeds, soaked for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid
sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4
cup raw almonds, soaked overnight or for 10 - 12 hours 1/2
cup walnuts, soaked for 4 hours 1/2
cup raw pumpkin seeds, soaked for 6 hours 1/2
cup raw sunflower seeds, soaked for 6 hours 1
cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil 1/3
cup liquid
sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
NUGGET LAYER: In a saucepan boil 1/4
cup of butter,
sweetener, and 1/4
cup protein powder together for about 5 minutes.
1/4
cup of sweetener is a large amount.