SHELL: 2 egg white 2 TBS butter (melted) 2 ounce cream cheese (softened) 1/2 cup almond flour 1/2
cup vanilla egg white or whey protein
HEALTHIFIED WAFFLE 1 cup almond flour 1
cup vanilla egg white or whey protein (Jay Robb) 1/2 tsp Celtic sea salt 1 TBS aluminum free baking powder 1 cup vanilla almond milk 2 eggs 4 TBS butter or coconut oil, melted
2 cups almond flour 1
cup vanilla egg white or whey protein 1/2 tsp Celtic sea salt 1 TBS baking powder 1 1/2 cup unsweetened almond milk 2 eggs 4 TBS butter or coconut oil, melted
Nugget Layer: 1/4 cup butter 1/4 cup Swerve confectioners 1/4
cup vanilla egg white or whey protein 1 cup cream cheese 1 tsp vanilla 1 1/2 cup salted peanuts, chopped Peanuts
Not exact matches
Add oats, 1/4
cup coconut, almond milk, chia
egg (or regular
egg), coconut oil,
vanilla, baking powder, and cinnamon.
1/2
cup unsalted butter, softened 1
cup light brown sugar, packed 3 tablespoons white sugar 1
egg 2 teaspoons pure
vanilla extract 1 3/4
cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2
cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder
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
1/2
cup butter 1/4
cup sugar 1/2
cup brown sugar 1
egg 1 teaspoon
vanilla 3/4
cup peanut butter (I used chunky) 1
cup flour 1 teaspoon baking powder Pinch of salt 1 1/4
cups chocolate chips
4 1/2
cups flour 1 teaspoon baking soda 2 teaspoon baking powder 1 teaspoon salt 1 1/2
cups white sugar 1
cup shortening 2
eggs 1
cup sour cream 1 teaspoon
vanilla extract
1/2
cup soft, pitted dates - Warm water, to cover dates 1/2
cup sifted coconut flour 1/4
cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2
cup extra-virgin coconut oil or palm shortening or olive oil 2
eggs 1/4
cup + 2 tablespoons honey or agave nectar 1 teaspoon pure
vanilla extract 1
cup semisweet chocolate chips
10 pieces of cooked bacon, crumbled 1.5
cups unsweetened cocoa powder 1.5 tsp salt 3
cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3
cups white sugar 3/4
cup vegetable oil 1.5
cups milk + 1 tbsp lemon juice 2 tsp
vanilla 3
eggs 1.5
cups hot water
In a large bowl, whisk
eggs, sugar (1/4
Cup),
vanilla extract, and salt.
-LSB-...](1/4
cup)-- check my resources page — or use stevia to taste
Vanilla extract — homemade if possible (1 TBS)
Egg yolks, ideally pastured or at least free - range organic (4 egg -LSB-.
Egg yolks, ideally pastured or at least free - range organic (4
egg -LSB-.
egg -LSB-...]
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4
cup water mixed with 1 tablespoon of yogurt 1
cup blueberries, fresh or frozen 1
egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin coconut oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon
vanilla
SOURCE Adapted from the pumpkin scone recipe from The
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large
egg 1 large
egg yolk 1/2 teaspoon pure
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
Combine 1 1⁄2
cups sugar, shortening, pumpkin puree,
eggs, milk and
vanilla in large bowl.
Blondies: 1/2
cup unsalted butter, melted and cooled slightly 1
cup light brown sugar, packed 1 large
egg yolk 1 teaspoon pure
vanilla extract 1
cup finely shredded carrots, * packed (5 - 6 medium carrots) 1
cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2
cup chopped walnuts, optional 1/2
cup raisins, optional
Add in 1/3
cup extra virgin olive oil, a teaspoon of
vanilla and an
egg.
In a medium bowl or measuring
cup, combine and stir 1/2
cup of the milk, stir the
egg whites, whole
egg, and
vanilla extract.
• 1/4
cup coconut oil • 1/2
cup coconut sugar • 1 large
egg • 1 tsp
vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit and cut in half)
3
egg whites 1 teaspoon
vanilla 1/8 teaspoon cream of tartar 1/8 teaspoon salt 3/4
cup sugar 1
cup miniature semi-sweet chocolate chips 1/4
cup chopped walnuts or pecans
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2
eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp
vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block cream cheese 2
cups sugar 5
eggs 2 teaspoons
vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon
vanilla 2
eggs 1 1/2
cups toasted pecan halves
Combine 1/2
cup milk,
vanilla, and
egg white in a bowl.
In the measuring
cup or a small dish, whisk together the milk, extra virgin olive oil,
vanilla extract and the
egg.
2/3
cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4
cup low fat
vanilla yogurt 3/4
cup brown sugar 2 large
eggs 2/3 + 1/4
cup whole wheat white flour 1/3
cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon
vanilla bean paste 3 tablespoons poppy seeds.
vanilla 1 large
egg 2
cups quick cooking oats (which I smashed in zip lock bag with a rolling pin) 1 1/2
cups all purpose flour 1 1/2 tsp.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large
eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons low fat
vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2
cup whole wheat white flour 1/3
cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4
cup 1 % milk
Chocolate Chip Coffee Cake 1 1/3
cups all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 3/4
cup sugar 1/2
cup butter, room temperature 2 large
eggs 1 tsp
vanilla extract 1/2
cup buttermilk 3/4
cup chocolate chips
French Toast: butter, for greasing the pan 4 large
eggs, room temperature 1 1/2
cups whole milk 1 teaspoon pure
vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1
cup fresh or frozen raspberries
5 ounces bittersweet chocolate, chopped 3/4
cups whole milk 1/2
cup heavy cream 2
eggs + 1
egg yolk 1/4
cup plus 1 tablespoons sugar 1/2 teaspoon pure
vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cubes
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1
egg 1/2 teaspoon pure
vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
2 1/3
cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted butter, slightly softened 1
cup packed dark brown sugar - I used light brown sugar 1/2
cup granulated sugar 2 large
eggs 2 teaspoons
vanilla 2
cups coarsely crushed pretzel sticks 2
cups bittersweet chocolate chips
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4
cup granulated sugar 1/2
cup light brown sugar 2
cups (about a 15 - oz can) canned pumpkin 4
eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon
vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
Butternut Squash Cake 4 large
eggs 1 2/3
cup (374 grams) granulated sugar 1
cup (237 ml) vegetable oil 2
cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon
vanilla extract 2
cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt
salt 1/2
cup butter, softened 1
cup white sugar 1/2
cup brown sugar 1
cup canned pumpkin puree 1
egg 1 teaspoon
vanilla extract 1 1/2 -2
cups white chocolate chips
3 to 4 ripe bananas, smashed 1/3
cup (75 grams) melted salted butter 3/4 to 1
cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1
egg, beaten 1 teaspoon (5 ml)
vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2
cups (190 grams) flour
Ingredients 2
cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2
cup (85 grams) dark chocolate chips 1 large
egg 1 teaspoon
vanilla extract 1/3
cup (80 ml) heavy cream
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons
vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with
vanilla whey) 6
egg whites 1/3
cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon
vanilla essence
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1
vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5
egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
Ingredients 1
cup granulated sugar 1/3
cup packed brown sugar 2 sticks butter (1
cup), softened 1
egg 1/4 teaspoon espresso powder 1 teaspoon
vanilla extract 2 1/4
cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup coarsely chopped crystallized ginger 1/3
cup Heath brand toffee bits 1
cup coarsely chopped milk chocolate
Ingredients 2
cups heavy cream 1
cup whole milk 1/2
cup sugar pinch salt 3
egg yolks 1
egg 1 tsp
vanilla extract 2
cups vegan marshmallows
for the lemon curd: 3 medium
egg yolks (or 2 extra-large) 240 grams (1
cups) water 100 grams (1/2
cup) sugar 28 grams (1/4
cup) cornstarch 27 grams (1/8
cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4
cup) 1/2 teaspoon
vanilla extract
1 hass avocado 3/4
cup unsweetened applesauce 3/4
cup maple syrup 1 tsp
vanilla extract 4 large
eggs 1/2
cup coconut flour 1/2
cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 mins
1 1/2
cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4
cup brown sugar 1/4
cup brown sugar 1/4
cup butter, softened 1/4
cup applesauce 2
eggs 2 teaspoons
vanilla extract 2 large bananas, mashed 1/4 can del le luche
ingredients: for the crust: 112 grams (1 stick, 8 tablespoons) unsalted butter, soft 100 grams (1/2
cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon
vanilla extract 120 grams (1
cup) flour, plus 2 tablespoons if needed 1
egg yolk
In a large bowl, whisk the whole
eggs and yolks with 1/4
cup of the sugar, the
vanilla and salt.
2 1⁄4
cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp Salt 1
cup Butter unsalted softened 3⁄4
cup Sugar granulated 3⁄4
cup Light Brown Sugar packed 1 tsp
Vanilla Essence 2 tbsp
Egg Replacer for 2
eggs 1
cup Semi-Sweet Chocolate Chips
Red Velvet Base: 1 3/4
cups all - purpose flour 1/4
cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1
cup unsalted butter, melted 2
cups granulated sugar 3 large
eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure
vanilla extract 1 tablespoon liquid red food coloring