Not exact matches
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened
vegan butter or coconut oil 1/4
cup almond butter 1/2
cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
For the crust 3/4
cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated
cane juice (optional) Cold water, 4 tablespoons In a large bowl, mix together the flour, xanthan gum, salt and sugar.
Crust 3/4
cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated
cane juice (optional) pinch...
2 1/4
cups white rice flour 1 1/2 teaspoons xanthan gum or carrageenan 1/4 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons flax meal in 1/4
cup water 2 teaspoons vanilla 3/4
cup sugar (evaporated
cane juice) 1 package
vegan nondairy cream cheese (8 ounces) 1/2...
Ingredients Pastry for single - crust 9 - inch pie (use 1/2 of our REAL Pie Crust, Gluten - Free) 2/3
cup vegan sugar (evaporated
cane juice) 1/4
cup cornstarch or potato...
Frosting 1/2
cup vegan butter 1/2
cup non-hydrogenated shortening 1 1/4
cup powdered
cane sugar 1/4
cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt
Cake 1/2
cup vegan butter 1/2
cup + 2 tbsp almond milk 3/4
cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1
cup cane sugar 3/4
cup special dark cocoa powder 1 1/2
cup unbleached flour 1/2
cup soft silken tofu
1/2
cup softened
vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1
cup packed brown sugar 1/4
cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2
cups flour 1/4
cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3
cup dairy - free chocolate chips 1/3 cupcandy
canes (about 5 mini or 1 - 2 large) crushed
2 sticks (1
cup)
vegan butter 1
cup sugar (
vegan, evaporated
cane juice) 1
cup brown sugar (
vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2
cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3
cups rolled oats 3/4
cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2
cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4
cup shredded, unsweetened coconut Optional: 1/2
cup raisins
2 1/2
cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2
cups sugar (evaporated
cane juice)-- use 1/2
cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2
cups rice flour 1/2
cup sorghum flour 1 1/2
cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2
cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1
cup finely grated carrots
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1
cup vegan buttermilk, lukewarm * 3 1/4
cups all purpose flour 3 tbsp coconut sugar (you can use
cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4
cup coconut oil ** 1
cup crystallised ginger, finely chopped (optional)
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
Dough 1/2
cup vegan butter 1/2
cup cane sugar 1 tsp pure vanilla extract 3 tbsp
vegan sour cream Pinch of sea salt 1/4 tsp baking soda 1 1/4
cups unbleached flour
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
1/2
cup cold
vegan margarine such as Earth Balance 1 teaspoon peppermint extract 2
cups confectioner's sugar 1 tablespoon non-dairy milk Red food coloring (optional) 1/4
cup crushed candy
cane bits
2 sticks (1
cup)
vegan butter 1
cup sugar (
vegan, evaporated
cane juice) 1
cup brown sugar (
vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon...
1 1/2 teaspoons Ener - G Egg Replacer in 2 tablespoons water 3/4
cups vegan butter (Earth Balance buttery spread) 1/2 -3 / 4
cups sugar (evaporated
cane juice), I use 1/2
cup but if...
CAKE: 1 and 2/3
cups sugar / evaporated
cane juice 2 1/2
cups all - purpose flour 1/2
cup oat flour (I take 1/2
cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2
cup water 1 1/2
cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4
cup vegan butter (I use Earth Balance) 1
cup unsweetened shredded coconut
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
Crust 1/2
cup unbleached flour 1/2 tsp
cane sugar Pinch of fine sea salt 3 tbsp
vegan butter, cold 2 - 3 tbsp water, ice cold
Dough 1/2 tsp active dry yeast 1/4
cup warm water, between 105 - 108 ˚F 1 tbsp
vegan butter, melted 2 tbsp non-dairy milk 4 tsp
cane sugar Scant 1/4 tsp fine sea salt 1
cup unbleached flour
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
Cookie dough option 2: 4 1/2 — 5
cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 4 3/4 teaspoon baking powder 1
cup vegan butter (we use Earth Balance) 1
cup sugar (evaporated
cane juice) 1
cup water 2 teaspoons vanilla extract 2 1/2 teaspoons xanthan gum
1
cup gluten free flour 1/4 tsp fine sea salt 3/4
cup almond milk 3/4
cup water 1/4
cup soft silken tofu 2 tbsp
vegan butter, melted 2 tbsp
cane sugar, optional
Vegan Zucchini Bread 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 almond milk or soymilk 1 teaspoon apple cider vinegar 1/2
cup organic evaporated
cane sugar or sucanat 1/4
cup virgin unrefined coconut oil, melted (liquid) 1/4
cup unsweetened applesauce 1
cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
Frosting 1/2
cup vegan butter, room temperature 1/4
cup non-hygrogenated shortening 2 1/4
cups powdered
cane sugar 1 tsp cocoa powder 1/2 tsp espresso powder 1/4 tsp unsulphured molasses 2 - 3 tbsp Irish whiskey
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural
cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1
Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a
vegan cake) 1/2 Tsp vanilla Zest and juice from 1 lemon
1 1/2 teaspoons Ener - G Egg Replacer in 2 tablespoons water 3/4
cups vegan butter (Earth Balance buttery spread) 1/2 -3 / 4
cups sugar (evaporated
cane juice), I use 1/2
cup but if...
Makes 4
cups Ingredients 8 marathi moggu 8 cardamom seeds 8 cloves 4 black peppercorns 1 star anise 2 cinnamon sticks pieces 1/4 teaspoon ginger powder or 1 inch fresh ginger 2
cups nondairy milk 4 teaspoons black tea, green tea or rooibos sweeten with agave or evaporated
cane juice (
vegan sugar) to taste Place...
For the crust 3/4
cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated
cane juice (optional) Cold water, 4 tablespoons In a large bowl, mix together the flour, xanthan gum, salt and sugar.
Crust 3/4
cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated
cane juice (optional) pinch...
2 1/4
cups white rice flour 1 1/2 teaspoons xanthan gum or carrageenan 1/4 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons flax meal in 1/4
cup water 2 teaspoons vanilla 3/4
cup sugar (evaporated
cane juice) 1 package
vegan nondairy cream cheese (8 ounces) 1/2...
2 sticks (1
cup)
vegan butter 1
cup sugar (
vegan, evaporated
cane juice) 1
cup brown sugar (
vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon...
1
cup gluten - free all - purpose flour 1
cup oats rolled or quick oats (not instant) 1/2
cup raw
cane sugar (or 1/4 raw
cane sugar + 1/4 coconut sugar) 3/4
cup organic
vegan margarine 2
cups sliced organic strawberries 2
cups sliced rhubarb + 3 tablespoons of water
I use 1 / 3rd a
cup of coconut sugar instead of the heaping half
cup of
cane but these
vegan brownies from minimalist baker are awesome.