1 1/3
cups Earth Balance Butter 1 cup Coconut Sugar 1 1/2 teaspoon Baking Powder 1/2 teaspoon Sea Salt 6 Tablespoons Crushed Walnuts 1 1/2 cups Oats 1 1/2 cups Whole Wheat Flour 1 teaspoon Pure Vanilla Extract 10 to 12 ounces Natural Strawberry Jam
Crust: 2 1/2 cups plus 2 teaspoons Oat Flour, divided (for topping) 2/3 cup Xylitol or Powdered Honey or Maple Sugar (powdered honey is my fav for this part) 1/2 teaspoon Baking Powder 1/8 teaspoon Sea or Pink Salt 1 1/3
cups Earth Balance Butter 1/2 teaspoon Natural Butter Extract (optional)
Frosting: 1/4
cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red Food Coloring to desired pink
Pretzel Crust Base: 1 Cup Gluten Free Pretzels (or regular pretzels) 1/2 Cup Gluten free Oats (or regular oats) 1/4 Cup Coconut Sugar 2 Tablespoons Vanilla Protein Powder 1/2
Cup Earth Balance Butter, very softened 1/2 teaspoon Natural Butter Extract
Not exact matches
-2 medium sweet potatoes or yams (makes about 1 1/2
cups mashed sweet potato)-5 scallions -2 T cilantro -2 T
butter (I used
earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin - salt & pepper - cooking spray
Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan
butter (I like
Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1
cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)
1
cup Earth Balance vegan
butter 1
cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2
cup of water 3
cups all purpose flour cinnamon sugar
Vegan Maple - Cream Cheese Frosting: 1/4
cup vegan
butter (I like
Earth Balance), softened 1/4
cup vegan cream cheese, softened approximately 2 - 3
cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring
Let's get to baking... Gluten - Free Chocolate Chip Cookies Yields: 18 cookies Ingredients: 3/4
cup Earth Balance spread, softened (you may use margarine or unsalted
butter too) 3/4
cup packed light brown sugar 1/4
cup white sugar 1 egg...
for the streusel topping: 1/2
cup all purpose flour 1/2
cup brown sugar 1/4 teaspoon salt 2 teaspoons ground cinnamon 1/4
cup dairy free
butter substitute (I use
Earth Balance)
of
Earth Balance Spread (or you can use
butter) + 1/4
cup all purpose flour.
-1 T
butter or
Earth Balance -1 shallot -4
cups vegetable broth -1
cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish)
For the coating • 3 - 4 tablespoons vegan
butter (I used
Earth Balance coconut spread) • 1/3
cup granulated sugar • 1 teaspoon ground cinnamon
1/2
cup (1 stick)
Earth Balance, softened 1
cup granulated sugar 1/2
cup natural peanut
butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1
cup whole wheat pastry flour 1/3
cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2
cup peanut
butter and / or chocolate chips
2 tablespoons
butter or
Earth Balance Buttery Sticks 1/4
cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extract
1/2
cup butter or
Earth Balance Buttery Sticks 2
cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3
cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4
cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4
cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest
Cake Ingredients 2 1/2
cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3
cup vegan
butter (we use organic
Earth Balance Buttery Spread) 1/3
cup vegetable shortening, oil or more vegan
butter 2 teaspoons...
Ingredients 2 Tb
earth balance or non-dairy spread or
butter 2 Tb canola oil 1/2
cup whole - wheat pastry flour 1/2
cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1
cup almond or soy milk 1/4
cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2
cups frozen 2
cups (1 pint) fresh or frozen blueberries
The only changes I made were that I used
earth balance non-dairy original
butter sticks, doubled the recipe, used 3 1/2
cups ground oats and 1
cup of a gluten free flour blend.
1/2
cup butter or
Earth Balance Buttery Sticks, softened 31/2
cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4
cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optional
1 1/2
cups (6 ounces) gluten - free graham cracker crumbs or crushed cookies of choice 1/2 teaspoon cinnamon, optional 6 tablespoons unsalted
butter or
Earth Balance or dairy - free shortening of choice, melted
3 2/3
cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream of tartar 1/4
cup Earth Balance vegan
butter 1/3
cup sugar 1 Tbsp EnerG Egg Replacer Powder 4 Tbsp water 1
cup of soy milk
1 1/4
cup confectioners sugar 1
cup + 2 Tbsp vegan
butter (I used
Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4
cup all purpose flour
Ingredients for Gingerbread Men: 4
cups flour 3/4 tsp baking soda 1/2 tsp salt 1 tsp powdered ginger 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp cloves 1/2
cup light brown sugar 1/2
cup softened vegan
butter (I used
Earth Balance) 1
cup light molasses
-1 head cauliflower -1
cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2
cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T
Earth Balance butter -1
cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)
Alternatively, replace the
butter with 1/4
cup Spectrum Organic Shortening + 2 tablespoons
Earth Balance Buttery Sticks (for buttery flavor).
Alternatively, replace the
butter with 1/4
cup Spectrum organic shortening + 1/4
cup Earth Balance Buttery Sticks (for buttery flavor).
2 Tablespoons
Earth Balance, other vegan
butter, or olive oil 1/4
cup nutritional yeast
Serves 4 Time: 35 minutes * Feel free to double this recipe for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2
cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4
cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or
butter at room temp (or
Earth Balance butter) Directions 1.
CHOCOLATE CREAM FILLING 1/2
cup vegan
butter Earth Balance Organic Whipped Buttery Spread 3/4
cup plus 2 Tablespoons unsweetened cocoa power Ah!
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
3/4
cup white flour and 3/4
cup whole wheat or 1 / 1/2
cups white flour 1 stick (1/2
cup) vegan
butter (We use
Earth Balance) Ice Water, 6 - 8 tablespoons
I have made her Swiss Buttercream recipe using 1/2
cup less
Earth Balance sticks instead
butter and 1/2
cup more shortening.
-LSB-...]
cup chilled non-dairy
butter (I used
Earth Balance this time — I want to experiment with a coconut oil crust in the future!
2
cups white rice flour 1/3
cup raw white sesame seeds 1/3
cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3
cup sugar (evaporated cane juice) 1 stick (1/2
cup)
Earth Balance natural shortening 1/4
cup sesame
butter (tahini) 2/3
cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
1
cup Sweet Sorghum Flour 1/2
cup all - purpose gluten - free flour 1/4
cup tapioca starch 1/4
cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2
cup) vegan
butter (we use organic
Earth Balance buttery spread) 1
cup unsweetened soy milk 1 tablespoon apple cider vinegar
To cut down on the fat from the oil I substituted using 1/4
cup melted vegan
butter (
Earth Balance) and 1/4 unsweetened applesauce.
Cake: 1 1/3
cups White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4
cup Organic
Butter, melted or
Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1
cup Powdered Honey or Maple Sugar 1/3
cup Organic Sour Cream or Vegan Sour Cream 1/3
cup Water 2 teaspoons Orange Zest
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3
cups 1 tablespoon olive oil 1 tablespoon vegan
butter (I like
Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4
cup chopped onion (medium fine) 1/2
cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3
cups vegetable broth, warmed in the microwave or in a saucepan 2
cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1
cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
2 sweet potatoes 2 tablespoons
Earth Balance butter substitute (chopped in little pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4
cup chopped pecans 1/4
cup dried cranberries 1/4
cup peeled and finely diced apple 1/2 teaspoon cinnamon 1 pinch salt Olive oil
For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «
butter» (like
Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4
cup almond milk, hemp milk or other milk substitute of choice
8 Yukon gold potatoes, peeled and cut into chunks 2 - 4 TBS
Earth Balance Soy
Butter or your favorite butter 1/4 - 1/2 cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4 parsley leaves sniped small handful of chives
Butter or your favorite
butter 1/4 - 1/2 cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4 parsley leaves sniped small handful of chives
butter 1/4 - 1/2
cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4 parsley leaves sniped small handful of chives sniped
1/4
cup unpopped kernels 1 Tbsp
butter or
Earth Balance, melted 1/4 tsp salt 1 tsp brown sugar 1 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp allspice pinch ground cloves
Basic Wheat Crust (or use your own favorite recipe) 3/4
cup white flour and 3/4
cup whole wheat or 1 / 1/2
cups white flour 1 stick (1/2
cup) vegan
butter (We use
Earth Balance) Ice Water, 6 - 8 tablespoons Filling One
cup organic diced tomatoes (one half...
To make a simple caramel, melt together 1/2
cup brown sugar, 1/4
cup earth balance vegan
butter, and up to 2 TBSP almond milk until the perfect consistency is reached.
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...
For the
butter block (Beurrage) 1/2 pound (2 sticks)
Earth Balance 1/4
cup all - purpose flour Dough Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.
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
for the buttermilk, add 1 tsp of lemon juice to a measuring
cup, then top off with almond milk to equal one
cup (or dairy free milk of your choice)... for your
butter; substitute coconut oil or
Earth Balance buttery sticks.
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.