1 Cup Rolled Organic Oats Couple Teaspoons Almond Flour1 / 4 Cup Sunflower seeds 1/4 Cup Pumpkin seeds Dash of Vanilla
extract Coconut syrup - add to desired sweetness Sprinkle of Cinnamon Few Tablespoons Coconut oil - melted (you may not need much coconut oil or any because the pumpkin & sunflower seeds will produce their oil as you process.)
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla
extract 2 tablespoons
coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke
syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave
syrup 1/2 cup water 2 tablespoons vanilla
extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup
coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
4 cups Oat Flour 1 cup Maple
Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup
Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla
Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml pure maple
syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla
extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
4 tablespoons
Coconut Oil 4 tablespoons Almond Butter 1/2 cup
Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple
Syrup 1 teaspoon Vanilla
Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai
coconut 1 1/4 cup
coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave
syrup or another sweetener of choice 1 teaspoon vanilla
extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup
coconut oil — melted
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons
coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave
syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups
coconut milk — see panna cotta recipe 3 teaspoons vanilla
extract 1 1/2 vanilla bean — seeds matcha powder — to taste
3 cups of gluten free rolled oats 3/4 cup of walnut halves 2 tbl of maple
syrup or 1/4 cup of
coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla
extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2 cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3 cup of vegan chocolate chips
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp
coconut or safflower oil 1/4 cup maple
syrup 1/4 cup brown sugar 1/2 tsp vanilla
extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
In a large bowl, whisk together the eggs, applesauce,
coconut milk, lemon juice, vanilla
extract, maple
syrup and maple or
coconut sugar until smooth.
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
Coconut Ice Cream 1 1/2 c cashews 400 mL
coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut cream 1/2 c liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice
syrup) 1/4 c
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c
coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted 6 tbsp liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice
syrup) 1 c cacao powder 2 tsp vanilla
extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconutcoconut
In a small bowl, whisk
coconut oil, almond butter, maple
syrup, and vanilla
extract until completely combined.
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups
Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple
Syrup 2 Teaspoons Vanilla
Extract -LSB-...]
1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple
syrup 1 tsp vanilla
extract 4 large eggs 1/2 cup
coconut flour 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 mins
In a large bowl, add the pumpkin puree, banana, maple
syrup,
coconut sugar, oil, and vanilla
extract.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple
syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla
extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Next place the banana, vanilla
extract, dates, maple
syrup and
coconut oil in the food processor and blend until smooth.
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla
extract added to the recipe), maple
syrup, almond butter, chocolate chips and
coconut oil.
Combine honey, maple
syrup,
coconut milk,
coconut oil, egg, vanilla
extract, and greek yogurt in a medium bowl.
1/4 cup creamy almond butter 1/4 cup maple
syrup 1/4 cup
coconut oil, melted 1 teaspoon pure vanilla
extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
In a small bowl mix
coconut oil (softened in micro if necessary),
syrup, egg white, water, and
extract.
It's sweetened with just a touch of
coconut sugar (you can also use honey or maple
syrup) and stevia and uses brewer's yeast, vanilla
extract, cream of tartar, and lemon zest.
In a blender add the spinach or baby kale, maple
syrup, vanilla
extract, almond
extract, apple sauce and melted
coconut oil.
Also, I used Malibu rum in place of the simple
syrup and
coconut extract, and that worked really well too.
Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp
coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup
coconut oil, melted (65g)-- 1/4 cup maple
syrup — 1/2 tsp almond
extract
for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2 cup (100g) white granulated sugar 3 tbsp (55g) golden
syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp
coconut extract (optional but enhances that oreo flavor!)
The recipe is full of energizing, nutritious ingredients, including vanilla protein powder, pecans, ground almonds,
coconut sugar, lucuma powder, unsweetened almond milk, maple
extract, maple
syrup and dark chocolate (make sure you get high quality).
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, golden
syrup, baking soda, salt, and
coconut extract.
In your food processor, combine your
coconut milk, maple
syrup, vanilla
extract, sea salt, melted
coconut manna and cocoa or carob powder.
Whipped
coconut cream (or any allergy - free whipped topping) is mixed with vanilla
extract, a little maple
syrup and topped with banana slices and more crunchy cookies.
In a separate large bowl mix together all wet ingredients: zucchini, carrots, shredded apple, eggs, maple
syrup, vanilla
extract,
coconut oil, orange juice, zest and yogurt.
For the frosting, combine the
coconut cream, maple
syrup, peanut butter, and vanilla
extract in a large mixing bowl, mixing until smooth.
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup
coconut oil, melted 1/4 teaspoon pure almond
extract 1 teaspoon pure vanilla
extract 1/3 cup pure maple
syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
In a separate bowl, mix wet ingredients (almond milk, melted
coconut oil, maple
syrup, vanilla
extract, and apple cider vinegar).
Add in melted
coconut oil,
extracts, and maple
syrup.
Next add the remaining wet ingredients — the
coconut oil, maple
syrup, vanilla
extract and thickened buttermilk — into the dry ingredients.
Filling: 2 cups Pumpkin Puree 5 Tablespoons
Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple
Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla
Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons
coconut sugar 2 tablespoons pure maple
syrup 1 teaspoon vanilla
extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup
coconut butter (not oil) or maple
syrup 1/4 cup of lemon juice 1 teaspoon of
coconut oil, melted 1 teaspoon of vanilla
extract Pinch of pink Himalayan salt Topping: Shredded
coconut flakes
In a medium bowl, whisk together the melted
coconut oil, peanut butter, vanilla
extract, maple
syrup and water.
In a large mixing bowl, stir together
coconut milk kefir, maple
syrup, cacao powder, and vanilla
extract.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple
syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla
extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1 egg, lightly beaten 1/2 cup of maple
syrup 1 ripe bananna, smashed 2 teaspoons of vanilla 1 teaspoon of almond
extract 1 cup of almond or
coconut milk (unsweetened)
Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light
coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple
syrup) 1 teaspoon vanilla
extract 2 teaspoons corn starch 1/2 cup chocolate peanut butter
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla
extract 1/2 teaspoon sea salt 1/2 cup pure maple
syrup 1/2 cup
coconut nectar, brown rice
syrup or agave nectar 1/4 cup brown sugar or unrefined
coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
1 2/3 cup of
coconut milk 1 tbsp of apple cider vinegar 1/2 cup of
coconut oil 1 1/4 cup of agave or maple
syrup 1 tbsp of vanilla
extract (or if you have a vanilla bean, crack that baby open!)
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon pure vanilla
extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of
syrup raw pecans — shelled
1/2 cup of raw cashews soaked for at least 8 hours or overnight 1/2 cup of tinned
coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3 tablespoons of maple
syrup a dash of vanilla
extract
1 cup unsalted butter 1 cup granulated sugar 3/4 cup light brown sugar 1 tbsp corn
syrup 1 tsp vanilla
extract 2 large eggs 1-3/4 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2 cups baking ingredients (chocolate chips,
coconut, toffee bits, etc.) 1-1/2 cups snack foods (chips, pretzels, etc.) 1 tbsp coffee grounds