Buttermilk Glaze - In a large bowl whisk together 1 1/2
cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.
Maple - Vanilla Icing - In a large bowl whisk together 2
cups organic powdered sugar, 3 tablespoons maple syrup, 1 tablespoon whole organic or raw milk, and 1/8 teaspoon sea salt.
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3
cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract
Ingredients 16 oz strawberries 1 cup dark chocolate chips 1 tablespoon coconut oil 5.4 oz coconut milk (BPA - free can or homemade) 1/4
cup organic powdered sugar
1 cup raw cashews, soaked for at least 2 hours 1/2 cup organic vegan margarine (I used Earth Balance Coconut Spread) 1/3
cup organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice
Not exact matches
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)
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown
sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used
organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
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)
1/2
cup olive oil, or coconut oil 2
organic eggs 1/2
cup strong brewed coffee 1/2
cup unrefined
sugar (you can do 3/4
cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1
cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking
powder 12 oz dark chocolate chips
1/2
cup Unbleached all purpose flour 1/8
cup packed light brown
sugar 2 tablespoons turbinado
sugar 1/4 teaspoon kosher salt 2 teaspoons
organic Matcha
powder 1/4
cup roughly chopped pecans 6 tablespoons butter room temperature.
1/2
cup of earth balance 1/2
cup of spectrum palm shortening ⅛
cup of non-dairy milk (you may not need it all, but have it ready, just in case) 1 tbsp of vanilla extract 3
cups of
organic powdered sugar
2 1/2
cups One Degree
Organics Sprouted Spelt flour 3/4
cup sugar 2 1/2 tsp double - acting baking
powder 1/2 tsp salt 1
cup almond milk 1 tsp pure vanilla extract 1/2
cup oil 2 Tbsp orange zest 1/4
cup fresh orange juice 1 1/2
cups fresh cranberries
WET INGREDIENTS 6 ripe bananas 1
cup coconut oil (cold pressed, non-refined) 2/3
cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1
cup coconut
sugar 2 teaspoons raw
organic stevia (green
powder) 1 3/4
cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4
cups organic tapioca starch 1 1/2 teaspoons
organic baking
powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1
cup chopped Raw Live Walnuts (optional)
2 tablespoons butter, ghee, or coconut oil 3 eggs 3/4
cup whole milk or coconut milk 1/2
cup almond flour 1/4
cup arrowroot
powder 2 tablespoons coconut
sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2
cup fresh or frozen
organic blueberries
1/3
cup olive oil 2
organic eggs 1/2
cup Irish cream liquor, I used my home made Irish cream version 1/3
cup unrefined
sugar 1 tsp vanilla extract 1
cup whole wheat pastry flour, minus two tablespoons 1/2 tsp aluminum free baking
powder 12 oz dark chocolate chips
1/4
cup poppy seeds 1/2
cup non-dairy milk 2 tablespoons white chia seed
powder 1 1/2
cups gluten - free all - purpose flour 2 teaspoons baking
powder 1 teaspoon baking soda 1/2
cup powdered stevia * 1/4
cup raw cane
sugar * 1/3
cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1
organic lemon
2
organic, ripe peaches, sliced in 1/4 inch pieces 1
cup rice flour 1 teaspoon
sugar / evaporated cane juice 1 teaspoon baking
powder 1 teaspoon Xanthan gum 1/2...
2
cups One Degree
Organics Sprouted Spelt Flour 1/3
cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking
powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane
sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries Coarse
sugar for sprinkling
* If you don't want to make your own
powdered sugar, you can use 1/3
cup store bought
organic powdered sugar in place of the maple
sugar and arrowroot.
1/3
cup of
sugar 1/2
cup of butter (I used Smart Balance) 2 eggs 1
cup of whole wheat flour (King Arthur) 1
cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3 tablespoons of
powdered Peanut Butter 1 tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2
cup of vanilla Chobani (Greek yogurt) 3 tablespoons of
organic cocoa nibs (you can use chocolate chips)
2 meyer lemons, sliced into 1/4 inch rounds (I prefer
organic when eating the rind) 2
cups sugar 2
cups water 2/3
cup seasoned bread crumbs 1/2 teaspoon garlic
powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8
cups spring greens 1 pint grape tomatoes, quartered 1/2
cup walnuts, toasted
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
Cake 3
cups organic unbleached white flour 2/3
cup unsweetened cocoa
powder 2 teaspoons baking soda 1 teaspoon salt 2
cups natural cane
sugar 1
cup canola oil 4 teaspoons instant espresso
powder dissolved in 2
cups water 4 teaspoons vanilla extract 4 tablespoons cider vinegar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking
powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated cane juice (Trader Joe's
organic) 2/3
cup coconut oil (Trader Joe's
organic) 1 tablespoon ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons vanilla extract Simply
Organic 1
cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon
powdered sugar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso
powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
, used about 2/3
cup regular
organic sugar (ran out of brown), ran out of that and used
organic powdered sugar other 1/3 lol!
Non-stick cooking spray 1-1/2
cups whole wheat flour 1/4
cup cocoa
powder 1/2
cup wheat germ 2 tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2
cup organic coconut oil at room temperature 1/4
cup packed light brown
sugar 4 medium rip bananas, mashed 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4
cup water 2 large eggs 1/3
cup semisweet chocolate chips, finely chopped
1 1/2
cups well - mashed very ripe bananas (about 3 large) 1/2
cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3
cup coconut
sugar 1/4
cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2
cups whole wheat pastry flour 1 teaspoon baking
powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3
cup chopped walnuts 1/3
cup chopped pecans
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown
sugar 1
cup quick - cooking rolled oats 1
cup unbleached
organic all - purpose flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking
powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2
cup milk (I used unsweetened almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
8
cups popped
organic popcorn, warm 3 tablespoons butter 2 teaspoons curry
powder or hot curry
powder 1/2 teaspoon kosher salt 1/2 teaspoon
sugar 1/2
cup toasted coconut, golden raisins and / or sliced almonds, 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
1 3/4
cups whole wheat pastry flour 1/4
cup unsweetened shredded coconut 1 stick of butter, at room temperature 1
organic egg 1/4
cup olive oil 3/4
cup unrefined
sugar 1/2 teaspoon aluminum free baking
powder Zest two limes Juice of two limes
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
Almond Flour Pumpkin Muffin Recipe 1 1/4
cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking
powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane
sugar 1 tablespoon melted virgin coconut oil 1/2
cup pure pumpkin puree 1 teaspoon pure vanilla
I used two ripe bananas, two
organic eggs, 1/2
cup white
sugar, 1 teaspoon baking
powder, 1 1/2
cup gluten - free flour and 1/2
cup milk.
1/2
cup raw cashews 1/2
cup dried pitted dates 1/2
cup raw
organic cacao
powder 1/3
cup applesauce 1/4
cup organic cane
sugar 1/4
cup organic canned coconut milk 1/4
cup organic coconut shreds 5 stemmed dried figs 2 Tbsp.
FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is
organic) 1 tsp vanilla 1/2 tsp almond extract 1/2
cup powdered sugar or more, to taste 1
cup unsweetened shredded coconut
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce (I used peach apple) 1/2
cup of light brown
sugar 1 teaspoon vanilla extract 1
cups of shredded carrots (I used
organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
1/2
cup organic canola oil or high - oleic safflower oil 1/2
cup + 1 tablespoon
organic sugar, divided 1/2
cup maple syrup 1/4
cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2
cups whole wheat pastry flour 1/2
cup unsweetened cocoa
powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking
powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
* 1
cup organic or raw
sugar * 2 tablespoons cocoa
powder, preferably fair - trade * 1/4 -1 / 2
cup almond oil (or avocado, grape seed, or jojoba oil) * 1 - 2 drops all - natural peppermint essential oil * a drop or two of Vitamin E oil - optional
Ingredients 1 1/2
cups almond flour 1/2
cup organic cane
sugar 1/4
cup brown rice flour 3 tablespoons arrowroot
powder 2 teaspoons baking
powder 1/2 teaspoon sea salt 1/2
cup coconut oil, plus extra for brushing 1/4
cup hot water 2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water
Organic powdered sugar for dusting
1
cup chopped dates 1
cup boiling water 1 egg 3 tablespoons
organic canola oil 1/2
cup turbinado
sugar 1 teaspoon vanilla 1 1/2
cups whole wheat pastry flour 1/2
cup oat flour (or old - fashioned oats, ground in a food processor) 2 tablespoons ground flax 2 teaspoons baking
powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1
cup chopped walnuts
3 ripe avocados 1/4
cup honey, more or less if you like, you can also use unrefined
sugar if you prefer 3 tablespoons dark cocoa
powder zest of two
organic oranges Juice of two oranges, you can use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional
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 3/4
cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or
organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile
powder 2 tablespoons hot or mild New Mexico chile
powder 2 teaspoons chipotle
powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or substitute brown
sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
* 1/2
cup organic sugar for coating the cookies before baking, plus additional 1/3
cup organic sugar (I used Wholesome Sweeteners
organic, fair - trade
sugar) * 1 1/2
cups organic, all - purpose flour (I used Central Milling Company
organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4
cup cocoa
powder (I used Dagoba
organic, fair - trade cocoa
powder) * 1/2 teaspoon baking soda * 1/2
cup Lyle's golden syrup * 1 large egg white, preferably
organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks)
organic salted butter, softened * 1/3
cup dark brown
sugar, packed (I used Wholesome Sweeteners
organic, fair - trade dark brown
sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
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
For the waffles: 2
cups almond milk (vanilla or plain), or your fave non-dairy milk 1 tablespoon
organic cornstarch 1 tablespoon apple cider vinegar 2
cups all - purpose flour 3 tablespoons
sugar 1 tablespoon baking
powder 1/2 teaspoon salt 1/3
cup water 2 tablespoons canola oil 1 teaspoon pure vanilla extract