1
cup whole cane sugar (buy whole cane sugar here) 3 tablespoons arrowroot powder (buy arrowroot powder here) 5 1/2 cups fresh or frozen cherries, pitted
-LSB-...] flour) 6 tablespoons (3/4 stick) butter, cool and cut into small pieces (buy grass - fed butter here, how to make butter) 1 cup buttermilk (buy buttermilk starters here, how to make buttermilk) 1/4
cup whole cane sugar -LSB-...]
1
cup whole cane sugar (buy whole cane sugar here) 3 tablespoons arrowroot powder (buy arrowroot powder here) 5 1/2 cups fresh or frozen cherries, pitted
-LSB-...](buy unrefined sea salt here) 3/4 cup (1 1/2 sticks) butter, softened (buy grass - fed butter here, how to make butter here) 1
cup whole cane sugar (buy whole cane sugar here) 1/3 cup unsulphured molasses 1 egg 1 teaspoon -LSB-...]
3 cups whole milk (find raw milk here) 1
cup whole cane sugar OR 3/4 cup honey (buy whole cane sugar here and honey here) 2 tablespoons butter (optional)(buy grass - fed butter here) 1 teaspoon vanilla extract (optional)(buy extracts here)
-LSB-...] crumbs 1/2
cup whole cane sugar (buy whole cane sugar here) 28 ounces sweetened condensed milk (how to make sweetened condensed milk) 1 cup key lime or regular lime juice 1 tablespoon fresh lime zest 2 eggs 1 cup sour cream (buy -LSB-...]
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)
Not exact matches
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
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 tablespoons butter 1 teaspoon red pepper flakes 1
cup whole wheat pastry flour 3/4
cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4
cup natural
cane sugar (or brown
sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1
cup buttermilk 1 large egg 2 1/2
cups corn, fresh (or at room temperature if previously frozen)
2/3 + 1/4
cup whole wheat white flour 1/3
cup wheat germ 1/2
cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2
cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3
cup mini cinnamon chips
1 1/3
cups whole wheat white flour 2/3
cup wheat germ 1 teaspoon baking soda 1/4 teaspoon salt 2 heaping teaspoons cinnamon 3/4 teaspoon ground ginger 1/2
cup 1 % milk 1/2
cup low fat vanilla yogurt 1/3
cup cane sugar 1/4
cup molasses
1/4
cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2
cup powdered
cane sugar 1/2
cup whole wheat pastry flour 6 tbsp coconut flour 1/3
cup almond meal Small pinch fine sea salt
2 1/2 tablespoons ground flax seeds 1/4
cup beet juice 2 1/4
cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2
cups / 6 ounces
whole wheat pastry flour 1/3
cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural
cane sugar / fine coconut
sugar 1/4 teaspoon salt 1
cup blueberries, frozen is ok oil for cooking
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
1 1/3
cups whole wheat white flour 2/3
cup toasted wheat germ 1 tablespoon
cane sugar 1 tablespoon dried parsley 1 tablespoon dried rosemary 2 teaspoons baking powder 1/2 teaspoon sea salt 3/4
cup 1 % milk 1/4
cup unsalted butter (cold) 1 large egg 1/2
cup shredded cheddar cheese
Crisp: 3/4
cup rolled oats 3/4
cup white
whole wheat flour (all - purpose flour) 1/2
cup natural
cane sugar (or brown
sugar) 1/2 teaspoon cinnamon big pinch of salt 1/3
cup butter, melted 1/3
cup yogurt
1/2 pound cherries, washed 1 1/2
cups white
whole wheat flour (regular apf flour will work) 2 3/4
cup unsweetened finely shredded coconut (divided) 1 1/4
cup raw
cane (or brown)
sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10 tablespoons unsalted butter, melted 4 large egg whites
1
cup 2 % Greek yogurt, plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry flour 2/3
cup whole wheat white flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon -
sugar or turbinado for sprinkling on top (optional)
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
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.
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.
Waffle dough 2 1/4 teaspoons (7g) active dry yeast 1/4
cup (50g) warm water, between 105 - 108 ˚F 2
cups (280g) white
whole wheat flour 1/2 teaspoon (2g) fine sea salt 1/4
cup (52g)
cane sugar 1/4
cup (45g) refined coconut oil, melted 1/2
cup (110g) unsweetened almondmilk, room temperature 2 flax eggs (88g) 1 teaspoon (4g) pure vanilla extract 1/2
cup pearl
sugar
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
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
1 1/3
cups white
whole wheat flour 2
cups mixed nuts and seeds (see head notes) scant 1/2 teaspoon fine grain sea salt 2 large eggs 2/3
cup natural
cane sugar, fine grain 1/4
cup extra-virgin olive oil
5
cups filtered water 1/2
cup raw
cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp
whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne pepper
3/4
cup all - purpose flour 3/4
cup spelt flour 3/4
cup stoneground medium grind cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 3/4
cup + 2 tablespoons granulated
cane sugar 1 vanilla bean scraped 1
cup + 2 tablespoons salted butter 3 tablespoons maple syrup 1 1/2 tablespoons vanilla extract 2 large eggs 1
cup plain
whole milk yogurt 1/2
cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4
cups fresh blueberries 1 tablespoon freshly squeezed lemon juice
1
cup / 3 oz / 85 g rolled oats 1 1/4
cups / 300 ml
whole milk, heated just to boiling 1/4
cup / 2 oz / 55g room - temperature unsalted butter 4 tablespoons natural
cane sugar 3 teaspoons aluminum - free baking powder 2 teaspoons crushed anise seed - optional 1/2 teaspoon fine grain sea salt 1 1/4
cup / 5.5 oz / 155g dark rye flour 1 1/2
cups / 6.75 oz / 190g all - purpose flour, plus more for dusting more salt for sprinkling
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
cup (140g) white
whole wheat flour 2 tablespoons (20g) potato starch 1/2
cup (40g) cacao powder 1/8 teaspoon (0.5 g) baking soda 1 teaspoon (5g) fine sea salt 1/3
cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1
cup (190g)
cane sugar 1/2
cup (112g) Califia Farms unsweetened almondmilk 2 teaspoons (8g) pure 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
Ingredients 2
cup white
whole wheat flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons applesauce, butter, or Earth Balance 3/4
cup unsweetened almond milk 1 teaspoon apple cider vinegar 6 tablespoons
cane sugar or erythritol, divided 1 tablespoon melted butter or Earth Balance 2 teaspoons ground cinnamon Instructions Preheat oven to 400 Fahrenheit.
1
cup whole wheat white flour 1/2
cup wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4
cup unsalted butter, softened 1/2
cup (scant)
cane sugar 1/2 tablespoon clementine zest 1 egg 1/3
cup freshly squeezed clementine juice 1/2
cup 1 % milk 1/2 tablespoon vanilla bean paste turbinado
sugar for sprinkling on top, if desired
1
cup 1 % milk 3 Earl Grey teabags 1 1/3
cups whole wheat white flour 2/3
cup wheat germ 1/2
cup cane sugar 1 tablespoon baking powder 2 teaspoons Meyer lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 2 tablespoons unsalted butter, melted and cooled 2 tablespoons low fat vanilla yogurt 1 teaspoon Meyer lemon juice 1 egg, lightly beaten
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)
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2
cup white
whole wheat flour (can also use spelt,
whole wheat or white all - purpose) 1/2
cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon
sugar (can use white, raw
cane, brown — whatever you prefer) 1
cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3
cup Canola oil for the pan Banana, Blueberries, other fruit, 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
Cookie Ingredients: 2
cups light spelt flour 1/2
cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2
cups evaporated
cane sugar 1/2
cup non-hydrogenated vegetable shortening OR 1/2
cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4
cup unsweetened apple sauce 1 tsp ground flaxseed 1
cup pumpkin purée (not pie filling) 2 tsp vanilla extract
Scones 1
cup unbleached flour 1
cup whole rye flour 1/3
cup cane sugar 1/2 tsp fine sea salt 2 tsp baking powder 1/4
cup coconut oil, liquid 3/4
cup finely diced strawberries 1/4
cup thinly sliced rhubarb, finely chopped 1/2
cup non-dairy milk 1 tsp pure vanilla extract
Brownie cakes 1 1/4
cups whole spelt flour 1/2
cup cacao powder 1 tsp fine sea salt 1/4 tsp baking powder 6 tbsp unrefined coconut oil 3 oz good quality dark chocolate, chopped 1
cup cane sugar 1 tsp pure vanilla extract 2 flax eggs 1 1/4
cups boiling water
1/2
cup packed brown
sugar (I used coconut palm
sugar) 1/3
cup cane sugar 1 (generous)
cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3 + 1/4
cup whole wheat white flour 1/3 + 1/4
cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3
cups old fashioned rolled oats 1/2
cup mini cinnamon chips (or chips of your choice) cinnamon
sugar, for sprinkling
2 1/4
cups whole wheat white flour 1/2
cup toasted wheat germ 1/2
cup (scant)
cane sugar 1/2
cup brown
sugar 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1
cup canned pumpkin 3/4
cup Greek yogurt 1/3
cup 1 % milk 1/4
cup canola oil 1 teaspoon vanilla extract 1 large egg 1 large egg white turbinado
sugar, for sprinkling
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
1/4
cup ground flax seeds 1 tbsp unground flax seeds 1 organic egg 1
cup rice or almond milk 1-1/2
cup whole grain flour 1 tbsp raw
cane sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 1 banana sliced thin 1 tsp cinnamon
2
cups whole wheat flour 1/2
cup ground flax seed 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 1/2
cup (1 stick) organic butter — at room temperature 1/2
cup natural
cane sugar 2 organic eggs 1/2
cup honey 1/4
cup rice milk 1 teaspoon vanilla extract 1 small apple — peeled and chopped 1/2
cup goji berries or raisins 1/2
cup dates or apricots — chopped 1
cup chopped walnuts or almonds (optional) 1 1/2
cups coconut 3
cups old fashioned organic oats
1
cup organic
whole milk 5 - 6 strands saffron 1 tsp organic
cane sugar (I do 1/2 tsp of
sugar to minimize the
sugar.)
from Nourishing Joy Sourdough Pretzel Bites makes 120 - 150 pretzel bites 1 1/2
cups sourdough starter, active and recently fed 1
cup hot water 2 tablespoons butter 3 tablespoons unrefined
cane sugar or honey 2 teaspoons unrefined sea salt 5
cups all purpose,
whole wheat, or spelt flour coarse unrefined sea salt Method: Add -LSB-...]
Ingredients: 1
cup whole wheat pastry flour 1
cup unbleached white flour 6 tablespoons light organic
cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 1/3
cup expeller pressed canola oil 3/4
cup plus 2 tablespoons maple syrup, Grade B or dark amber 3/4
cup vanilla soymilk or rice milk 2 tablespoons pure vanilla extract 2 1/2 teaspoons apple cider vinegar