Once
extracted into a powder, they are pure amino acids, and once ingested, the body will construct the various types necessary.
Drying the water
extract into powder may not be necessary if the tannin is extracted near the site where glued wood products are manufactured.
Once
extracted into a powder, they are pure amino acids, and once ingested, the body will construct the various types necessary.
Not exact matches
Foods For Athletes — BlackMP is able to
extract the minerals and turn it
into a pure liquid concentrate and a
powder form.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking
powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla
extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut
into 1/2 - inch pieces
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking
powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut
into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla
extract 1/3 cup (80 ml) heavy cream
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking
powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla
extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking
powder and salt
into a medium bowl and set aside.
1 cup unsweetened soy milk, divided
into 1/4 cup and 3/4 cup 2 tablespoons arrowroot
powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla
extract
3/4 cup heavy cream + more for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla
extract 2 cups all - purpose flour 1/4 cup granulated sugar 2 teaspoons baking
powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut
into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut
into pieces
ingredients: 113 grams (8 tablespoons) butter, softened 150 grams (3/4 cup) sugar 1 teaspoon vanilla
extract 2 eggs 120 grams (1 cup) flour 1 teaspoon baking
powder 1/2 teaspoon kosher salt 4 very ripe pears, peeled, cored, and cut
into 8ths
Place the drained beans, eggs, cacao
powder, 2⁄3 cup of the maple syrup, the vanilla
extract, and coffee
extract, if using,
into a food processor with a pinch of salt.
Whisk the cocoa
powder and vanilla
extract into the hot water, then slowly stream it
into the sugar mixture while whisking quickly.
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla
extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced
into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
The fat from the paste is
extracted from the solid part and the residue dried and finely ground
into Cacao
powder.
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.
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.
4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken
into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa
powder 1 teaspoon vanilla
extract 1/4 teaspoon salt 1/4 cup almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein
powder 1 teaspoon baking
powder Powdered sugar for garnish (optional)
Brownies: 1/2 cup unsalted butter, cut
into small pieces 2 ounces unsweetened chocolate, chopped 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla
extract 1/4 cup cocoa
powder (natural or dutch process) 1/4 teaspoon Kosher or sea salt
Cake: 7 ounces bittersweet chocolate, chopped 7 ounces unsalted European - style butter, cut
into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla
extract 1 tablespoon cocoa
powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut
into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa
powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla
extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
Cake: 7 ounces good - quality bittersweet chocolate *, chopped 7 ounces unsalted European - style butter *, cut
into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla
extract 1 tablespoon cocoa
powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
In a separate bowl, combine buttermilk
powder, water, egg, vanilla
extract and coconut oil; stir
into dry ingredients just until moistened.
Once processors
extract the butter they're left with the crumbly solids, which are then ground
into a fine
powder.
Scoop coconut cream
into a medium bowl and add 2 tbsp
powdered Swerve and the coconut
extract.
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little
extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking
into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao
powder before freezing!!!
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla
extract 5) 1 teaspoon of baking
powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped
into small pieces (you can also use chocolate chips)
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla
extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking
powder 1/2 tsp salt 165g (1 cup) marzipan — chopped
into small pieces
Ingredients: 1 ripe large mango, peeled and cut
into 1 / 4 - inch slices 1 1/3 cups all - purpose flour 2 tablespoons lemon juice 2 tablespoons butter or margarine 1/3 cup packed brown sugar 1 tablespoon water 1 1/3 cups all - purpose flour 2/3 cup granulated sugar 2 teaspoons baking
powder 2/3 cup (5 ounce can) evaporated milk 1/4 cup vegetable shortening, cut
into small pieces 1 large egg 1 teaspoon vanilla
extract
1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking
powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla
extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced
into small pieces (for topping) 12) Honey (for topping)
mint
extract Food coloring Recipe Directions: Sift the flour, baking
powder, baking soda, and salt together
into a bowl.
for the batter: 1 c all - purpose flour 1 tsp baking
powder 1/4 tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla
extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut
into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
For the Brownies: 2/3 cup all - purpose flour 1/4 teaspoon salt 1/2 teaspoon baking
powder 2 ounces unsweetened chocolate, chopped 4 ounces bittersweet chocolate, chopped 8 tablespoons (1/2 cup) unsalted butter, cut
into pieces 1 cup granulated sugar 2 teaspoons vanilla
extract 3 eggs
3 cups all - purpose flour plus more for surface 3/4 cup granulated sugar 1 tablespoon baking
powder 1 teaspoon dried lavender buds 1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut
into 1 / 4 - inch cubes 1 cup plus 2 tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla
extract 2 tablespoons sanding or granulated sugar
Into your food processor add your chickpeas, almond butter, syrup,
extract, salt, soda and
powder.
For the icing, pour Greek yogurt
into a large bowl along with 1/2 cup
powdered sugar and 1 tablespoon vanilla
extract.
3 cups all - purpose flour 1 tablespoon baking
powder 1/2 teaspoon salt 1/3 cup granulated sugar 1 tablespoon orange zest 1/2 cup unsalted cold butter, cut
into small pieces 3/4 cup half and half 2 large eggs 1/2 teaspoon vanilla
extract 1 cup fresh or frozen cranberries
200 g digestive biscuits broken
into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao
Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla
extract
Crust 14 oreo cookies ground
into crumbs 2 tbsp white sugar 1 tsp cocoa
powder 1/2 cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry
extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry
extract Preheat oven to 325 °F.
1/4 cup (57 grams) butter, room temperature 1/2 cup (110 grams) granulated sugar 2 large eggs 1 tablespoon molasses, optional 1 teaspoon vanilla
extract 2 cups (250 grams) all - purpose flour 1 teaspoon baking
powder 1/2 teaspoon salt 3/4 cup (130 grams) semi-sweet chocolate chips 1/4 cup (40 grams) candied ginger, chopped
into small pieces 3 ounces (85 grams) semi-sweet chocolate, melted (for coating)
1 c. old fashioned oats 1/2 t. baking
powder 1 1/2 t. ground cinnamon Pinch of salt 1/4 c. maple syrup, plus more for serving 1 c. milk 1 large egg 2 T. unsalted butter, melted and cooled slightly 1 t. vanilla
extract 1 apple (any kind), peeled, cored, and diced
into 1 / 2 - inch pieces 1/2 c. raisins
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking
powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla
extract) together 5) Pour the wet ingredients
into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries
into the batter 7) Spoon the batter
into the muffin tin (dividing
into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve warm
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking
powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla
extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut
into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla
extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking
powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped
into 1/4 inch cubes
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking
powder together until combined 4) In another bowl, mix the honey, vanilla
extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients
into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter
into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing
into 8 portions.
Ingredients 1/2 cup dark brown sugar, lightly packed 1/4 cup sugar 1 stick unsalted butter, softened 2 large eggs 1 teaspoon vanilla
extract 1 cup all - purpose flour 1 cup white whole - wheat flour 2 teaspoons baking
powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup buttermilk 3 medium sizes Bosc pears, cut
into 1/2 ′ cubes
Cake Ingredients 4 large eggs, room temperature 1/2 cup whole milk, room temperature 2 tsp vanilla
extract 1 3/4 cups cake flour 1 1/2 cups granulated sugar 2 tsp baking
powder 3/4 tsp salt 16 tablespoons (2 sticks) unsalted butter, cut
into 16 pieces and softened
1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking
powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut
into chunks 1 teaspoon vanilla
extract
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla
extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough
into a ball on a cool, flat, floured surface 4) Flatten dough
into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples
into as thin slices as possible 6) Mix sugar and ground cinnamon
powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla
extract) Water, as needed1 / 4 cup cacao or carob
powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press
into the bottom of a spring form pan and put in the fridge.