For a lower carb version: Use 2 teaspoons stevia
extract powder in place of the honey.
Not exact matches
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)
Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa
powder, coconut oil, chia seeds, vanilla
extract and salt
in a food processor.
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
In the meantime, make the whipped cream frosting by combining heavy cream, cocoa powder, confectioner's sugar, and vanilla extract in a large metal bow
In the meantime, make the whipped cream frosting by combining heavy cream, cocoa
powder, confectioner's sugar, and vanilla
extract in a large metal bow
in a large metal bowl.
You can simply omit the vanilla
in the date paste, Renee, or use vanilla
powder instead of vanilla
extract.
1 lb fresh strawberries, sliced 1/4 c + 3 tbsp sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1 c + 2 tbsp all - purpose flour 1/4 c + 2 tbsp whole wheat flour 2 1/4 tsp baking
powder 1/4 tsp baking soda 1/4 tsp salt 3 tbsp chilled unsalted butter, cut
in 1/4» pieces 3/4 tsp vanilla
extract
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
In another bowl, whisk together mascarpone,
powdered sugar, vanilla
extract, and kahula.
For Filling: Beat cream cheese,
powdered sugar, butter and vanilla
extract in small mixer bowl until smooth.
If using vanilla
extract you can add it
in the initial blend, but if you're using vanilla bean seeds or
powder, you'll want to add at the end and just mix through to keep the lovely brown flecks throughout.
In a blender, combine the egg, banana, flour, beetroot
powder and vanilla
extract.
While the cake is cooling, beat the cream cheese, 1 cup
powdered sugar, butter, vanilla
extract and cinnamon
in small bowl until smooth.
To prepare glaze, whisk the melted butter,
powdered sugar, lemon juice, and vanilla
extract in a small bowl until smooth.
coconut
extract and 1/4 cup
powdered sugar
in the heavy cream and eliminated the lime zest.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w /
extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with
powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
vanilla
extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better
in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup
powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead
in the berries
Ingredients: Stir dry ingredients together
in a separate bowl: 2 C flour, 1/4 C cornmeal, 1 t salt, 1/4 t baking
powder / Put 1 C sugar and 1 C unsalted butter
in the mixer / Set aside 2 egg yolks, 1 T orange zest, 1 t orange
extract (or 1 t vanilla), 1/4 C finely ground walnuts (optional).
Line muffin pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla
extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate bowl, sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Stir
in the egg, baking
powder, baking soda, and vanilla
extract until combined.
In a large bowl combine flour, milk, starter, brown sugar, Almond
Extract, baking
powder and apple.
The vanilla
powder is great
in hot or cold mixtures and excellent to use
in baking, desserts and smoothies or when vanilla
extract or paste is not preferred.
Using a hand mixer or stand mixer, combine the cream cheese with the
powdered sugar and the vanilla
extract in a mixing bowl and mix until well combined.
In your food processor, combine your coconut milk, maple syrup, vanilla
extract, sea salt, melted coconut manna and cocoa or carob
powder.
Divide the frosting
in half and add 2tsp vanilla
extract to one half and 2tbsp cocoa
powder to the other half.
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 addition to these great essential oils and
extracts we have wetness - absorbing arrowroot
powder and baking soda, a natural odor - blocker and also raises the pH of the underarm so it's less hospitable to odor - causing bacteria.
Puddings: 1/2 c. full - fat coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked
in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla
extract 1 T. + 1 t. cocoa
powder
Add
in the sugar, cocoa
powder, sorghum flour, vanilla
extract, and salt.
Instead add the three main ingredients
in instant mix (cornstarch, milk
powder, and granulated sugar) individually, followed by a full tablespoon of vanilla
extract to round everything out and give these cookies a classic pudding flavor.
In a large mixing bowl, stir together coconut milk kefir, maple syrup, cacao
powder, and vanilla
extract.
11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa
powder 1 teaspoon vanilla
extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix -
ins (I used 4 nutty bars that I sliced.
Cocoa
powder, vanilla
extract and coffee add depth, and a pinch of salt brings out new dimensions of flavor
in chocolate.
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
For icing,
in a medium bowl combine
powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond
extract.
Once the butter is browned, remove the saucepan from the heat and stir
in the granulated sugar, cocoa
powder, vanilla
extract and water.
In a small bowl, mix 1 tablespoon of sweetened or unsweetened cocoa
powder and 1 and 1/2 tablespoons of vanilla
extract or water.
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
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha
powder pinch sea salt 5 drops vanilla
extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing
in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla
extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking
powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean)
in a saucepan over low heat and cook until just comes to a boil.
In a bowl, mix flour, baking
powder, sugar, vanilla
extract, cinnamon and salt.
Combine the softened Mascarpone cheese, sweetener, coffee
extract, vanilla
extract, and cocoa
powder in a small bowl and mix gently with a fork until smooth.
Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1 tsp pure vanilla
extract 3/4 cup
powdered sugar 32 wonton wrappers (found in produce section of grocer) water for sealing wonton edges Vegetable oil for frying Garnishes: Powdered sugar and chocolate ganache Direct
powdered sugar 32 wonton wrappers (found
in produce section of grocer) water for sealing wonton edges Vegetable oil for frying Garnishes:
Powdered sugar and chocolate ganache Direct
Powdered sugar and chocolate ganache Directions: 1.
Add
in protein
powder, cocoa
powder, salt, peppermint
extract and almond milk and process until a well - combined sticky ball is formed.
5 ounces semisweet or bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa
powder (either Dutch - processed or natural cocoa works well
in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla
extract 1/2 teaspoon salt 1 cup unbleached all - purpose flour
A simple mix
in a blender with coconut milk, a bit of espresso
powder, sugar and vanilla
extract and your ice cream is ready to go into your ice cream machine.
Add
in cocoa
powder then red food coloring and vanilla
extract.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa
powder 1/4 cup liquid red food color 1 tsp pure vanilla
extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found
in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions: 1.
Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa
powder 2 eggs 2 tsp pure vanilla
extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions:
In a mixer beat butter and shortening until smooth.
Stevia can be purchased
in individual packets like sugar, as an
extract or
in a bulk
powder.