Sentences with phrase «cups pure cane sugar»

Ingredients: 1 cup hot water 2 cups pure cane sugar 2 cups fresh lemon juice 1 1/2 tablespoon matcha 3 1/2 cups ice water

Not exact matches

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 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup coconut oil, melted 1 tablespoon pure vanilla extract dark chocolate chips for the eyes (optional)

Let's start baking... Outrageous Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Directions: 1.

Thyme - Roasted Strawberries makes approx. 1 1/2 cups 1 pint fresh strawberries, stems removed 2 tbsp thyme leaves 3 tbsp cane sugar 2 tbsp pure vanilla

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

Ingredients: 8 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup granulated sugar 1/2 teaspoon pure vanilla extract 1 pinch salt 1/4 cup all - purpose flour, sifted 1/4 teaspoon baking powder 3/4 cup white chocolate chips 1/3 cup crushed peppermint candy (That's about 4 standard candy canes, FYI, but you can also use the round peppermints.)

1 cup strawberries, ¹ roughly chopped 1 Tbsp organic cane sugar, ² to taste 1 Tbsp chia seeds ³ 1 tsp pure vanilla extract (optional) ⁴

Cookies 6 tablespoons refined coconut oil, melted (but not hot) 3/4 cup powdered cane sugar 3 tablespoons almond milk, warm 1 teaspoon pure vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1 1/3 cups unbleached flour

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

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

3/4 cup (88g) powdered cane sugar 1/4 cup (44g) refined coconut oil 1/4 cup (88g) unsulphured molasses 2 tablespoons (24g) unsweetened almond milk 1 teaspoon (4g) pure vanilla extract 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 1/4 cups + 2 tablespoons (191g) all - purpose unbleached flour, divided

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

Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar Pinch of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries, optional

Muffin batter 2 1/4 cups unbleached flour 1 teaspoon fine sea salt 1 1/2 teaspoons baking powder 1/4 cup refined coconut oil, melted (but not hot) 1/2 cup cane sugar 1/4 cup light brown sugar 1 cup Califia Farms unsweetened vanilla almondmilk, room temperature 1 teaspoon pure vanilla extract 1 flax egg 1 cup frozen wild blueberries

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 (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

Peanut butter whip 1 can full fat coconut milk, refrigerated overnight 1/4 cup creamy peanut butter, or more 1/2 tsp pure vanilla extract 1 tbsp powdered cane sugar

1 — 16 ounce carton heavy cream 2 cups sugar (I use organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)

Almond Flour Banana Muffin Recipe 1 cup almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon pure vanilla

Cake batter 3/4 cups unbleached flour 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1/4 cup refined coconut oil, melted 1/3 cup cane sugar 1 tsp pure vanilla extract 1/2 teaspoon almond extract 6 tablespoons almond milk, warm 1/4 pound strawberries, thinly sliced

Vanilla bean cake batter 2 1/4 cups (315g) unbleached cake flour 1 1/2 teaspoons (6g) baking powder 3/4 teaspoon (5g) fine sea salt 1/2 cup (100g) refined coconut oil, melted (but not hot) 1 cup (204g) cane sugar 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon vanilla bean powder (optional) 1 1/2 cups (305g) original soy creamer, room temperature

Salted pretzel crumbs 6 tablespoons (74g) cane sugar 1/2 cup (66g) unbleached cake flour 1/4 teaspoon (1g) baking powder 1/8 teaspoon (1g) fine sea salt 1/4 cup (20g) crushed salted pretzels 3 tablespoons (38g) refined coconut oil, melted (but not hot) 1 tablespoon (14g) unsweetened almond milk, room temperature 1/2 teaspoon (2g) pure vanilla extract

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

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

ground cardamom 3/4 cup sugar (I used the slightly less processed organic cane sugar) 1/4 cup coconut oil, soft, but not melted 2 tablespoons ground flax with 6 tablespoons warm water 1 teaspoon pure vanilla extract 1/2 cup unsweetened non-dairy milk

can (~ 1 3/4 cups) unsalted black beans, thoroughly rinsed and drained 2 flax eggs 3 Tbsp coconut oil, melted 3/4 cup cocoa powder 1.5 tsp baking powder 1/2 tsp salt 1 tsp pure vanilla extract heaping 1/2 cup raw sugar, finely ground in a food processor (or sub granulated) scant 1/4 tsp peppermint extract * 1/4 cup semisweet chocolate chips (non-dairy, gluten free) 2 Tbsp finely crushed candy cane

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

(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips

Ingredients: 4 cups organic heavy cream 1/3 cup pure maple syrup 6 organic egg yolks 2 tsp pure vanilla extract 1/4 cup organic cane sugar, for topping