After reading the replies I added a tad more honey (5 TBSP),
an extra tsp of vanilla, and decreased the coconut flour to 2/3 a cup.
added 1
extra tsp of vanilla and 2 vanilla beans.
Not exact matches
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted
extra virgin coconut oil (more for cooking) 1/2
tsp ground
vanilla 1
tsp baking powder 1/2
tsp cinnamon zest
of 1 lemon
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2
tsp moringa powder 1
tsp chia seeds 1/2
tsp vanilla extract zest
of 1 large lemon juice
of half a lemon pinch
of salt
extra shredded coconut and lemon zest to roll balls in
Ingredients: - cooking spray -1 / 2 cup whole wheat flour -1 / 2 cup all - purpose flour - brown sugar, to taste -2 1/2
tsp baking powder -1 / 4
tsp salt -1 cup rolled oats -1 cup soy milk -1 / 4 cup
extra virgin olive oil -1 egg -1 1/2
tsp vanilla extract -1 1/2
tsp cinnamon -2 handfuls
of dried cranberries -1 small apple, diced -1 banana, diced
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup
vanilla almond milk + a dash
of vanilla coconut milk A dash
extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded
tsp's
of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp almond milk (or milk
of your choice) 1
tsp vanilla powder 2 pinches
of himalayan pink salt 3 Tbsp raw cacao butter (or cold pressed
extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
Ingredients: 150g plain digestive biscuits 80g melted butter, plus
extra for greasing pan 1/4
tsp cinnamon Pinch nutmeg 500g cream cheese, at room temperature 180g caster sugar 25g plain flour 200mL sour cream 150g passionfruit pulp, strained Juice
of 1 lemon 1 1/2
tsp vanilla extract 3 whole eggs Passionfruit pulp for garnish (optional)
You can do that by either melting 1/2 cup dark chocolate and mixing it into 1 cup
of greek yogurt and 2
tsp vanilla (and
extra sweetener if needed) or mixing greek yogurt with cocoa powder and sugar / sweetener to taste.
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2
tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure
vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2
tsp vegetable oil
My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little
extra to brush top
of apples 90g golden caster sugar 2 organic free - range eggs 1
tsp vanilla extract 200g plain flour 1 1/2
tsp baking powder 1/2
tsp ground cinnamon 100g sour cream 1 tblspn apricot jam for glazing
Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3
extra of all
of the other spices and also added nearly a
tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1
tsp vanilla combo - toasted the coconut before dressing the cake.
1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond milk (or milk
of your choice) 1
tsp vanilla powder 2 pinches
of himalayan pink salt (or sea salt) 2 Tbsp raw cacao butter (or cold pressed
extra virgin coconut oil)
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted
extra virgin coconut oil (more for cooking) 1/2
tsp ground
vanilla 1
tsp baking powder 1/2
tsp cinnamon zest
of 1 lemon
125g buckwheat flour 1
tsp baking powder 1/2
tsp bicarbonate
of soda Pinch Himalayan salt 45g coconut palm sugar 60 ml maple syrup 5 tbsp almond milk 1
tsp vanilla bean paste 4 tbsp coconut oil and
extra for greasing 5 tbsp peanut butter
Extra 1/2 cup whipping cream 1 cup mix
of berries or any summer fruit you like, mixed with 1/2 tbsp sugar and 1/4
tsp vanilla paste
Optional
extras: 1/2
tsp cinnamon, 1/2
tsp vanilla, 1 Tbsp raisins - I added all
of these and loved the little chewy raisins and sweet cinnamon flavour)
Base Ingredients: 1/2 cup whole oats (or quick cook) 1 tbsp chia seeds 1
tsp cinnamon 1
tsp ground
vanilla bean or (2
tsp of vanilla extract) 3/4 cup almond or coconut milk 1 tbsp natural peanut butter (or any other nut butter) 1
tsp of maple syrup 1 tbsp
of pecans, crushed 1/2 ripe banana, mashed Toppings: Add
extra pecans, a drizzle
of nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
• 4 eggs, whisked • 2 × 400 ml cans coconut milk • ¹ / ³ cup coconut oil, just melted, plus
extra for frying • 1/2 cup coconut flour • 1 1/2 cups buckwheat flour • 2
tsp baking powder • 1
vanilla bean, scraped • Zest
of one orange, finely grated • Pinch
of sea salt • 1/2 cup desiccated coconut • Cocoa nibs, to garnish
Here's our trick: For every cup
of coffee, my hubby adds 1 rounded
tsp of extra virgin coconut oil and a few drops
of vanilla (liquid) stevia.
1 / 2c fresh orange juice 1 / 2c frozen mango pieces 1 medium orange, peeled 1c plain greek yogurt 1
tsp vanilla extract Dash
of cinnamon for
extra flavor (optional) Ice cubes
I have also added 1/2
tsp of vanilla extract or almond extract at this stage which makes the final product
extra delicious.
3 cups dried, unsweetened coconut flakes 2 tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2
tsp fine sea salt 1
tsp ground cinnamon 1/2
tsp ground ginger 1/2
tsp ground cardamom tiniest pinch
of ground cloves couple twists
of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup
extra virgin coconut oil, lightly warmed to liquify 1 tbsp
vanilla extract
6 Tbsp
of unsalted butter 3 1/4 cup
of semisweet chocolate chips 3
Extra Large Eggs 1 Cup
of sugar 1 Tbsp
of instant coffee granules 1/2
tsp of pure
vanilla extract 1/2 cup
of all purpose flour 1/4
tsp baking powder 1/4
tsp of kosher salt 1 cup
of chopped walnuts Heavy Cream
400g plain flour, plus
extra for rolling 1 1/2
tsp baking powder 1/2
tsp bicarbonate
of soda 2
tsp ground ginger 1/2
tsp ground mixed spice 1 1/2
tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1
tsp vanilla bean paste 1
tsp finely grated orange zest 200g royal icing 2 tbsp orange juice