Anyone know where you can not sugar -
free maple extract.
Not exact matches
I also substituted the
maple syrup with malt
extract (contains lots of B vitamins, but not gluten
free) Needed to extend cooking time to 45 mins but turned out really well and they are yummy!
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)
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.
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.
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 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
Filed Under: Drinks Tagged With: Breakfast, Clean, Comfort Food, Gluten -
Free, Healthy Recipes, Under 7 Ingredients, VideoIngredients: arrowroot starch, milk, pure
maple syrup, raisins, vanilla
extract
Also, I'm sugar
free, so I made some «syrup» from soaked Chia seeds, berries, stevia, coconut oil and
maple syrup
extract.
2 cups old - fashioned oats (use certified gluten -
free oats if making this GF) 1 cup raw pecan halves 1 cup raw pepitas (pumpkin seeds) 1/4 cup
maple syrup 1/4 cup melted coconut oil 1/4 cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla
extract 1/2 teaspoon salt (optional) 1/2 cup shredded or shaved coconut (optional) 1/2 cup white or semisweet chocolate chips
Filed Under: Breakfast, Dairy -
Free, Egg -
Free, Gluten
Free, Grain -
Free, No Nightshades, Nut -
Free, Oil
Free, Paleo, Raw, Refined Sugar -
Free, Soy -
Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, avocado, blender, cacao, cacao powder, chia, chia seed, chocolate, coconut milk,
maple syrup, spinach, vanilla
extract
1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten
free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla
extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp
maple syrup 1/2 cup plant milk
1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats, choose gluten
free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla
extract 1/3 tsp salt 5 tbsp / 75 g butter, room temperature 1/3 cup / 80 ml
maple syrup 1 egg, separated
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond
extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp
maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten -
free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten -
free oats 1 cup chopped walnuts or vegan chocolate chips
1 cup of old fashioned rolled oats (I use gluten
free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave,
maple syrup or honey 1.5 teaspoon vanilla
extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten -
free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c
maple syrup 1/4 cup coconut palm sugar (or increase
maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla
extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
Filed Under: Dairy -
Free, Egg -
Free, Gluten
Free, No Nightshades, Nut -
Free, Oil
Free, Refined Sugar -
Free, Soy -
Free, Sugar -
Free, Sweet Things, Vegan, Vegetarian Tagged With: almond butter, baking powder, beet, cacao butter, cacao powder, chocolate, chocolate chips, coconut milk, date,
maple syrup, oat flour, salt, tapioca starch, vanilla
extract
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten -
free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla
extract 1/3 cup pure
maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots
Filed Under: Breakfast, Dairy -
Free, Egg -
Free, Gluten
Free, No Nightshades, Nut -
Free, Refined Sugar -
Free, Soy -
Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, banana, cinnamon, coconut, coconut milk, coconut sugar,
maple syrup, strawberry, vanilla
extract
2 1/3 cups of gluten
free oats (I used Bob's Red Mill rolled gluten
free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla
extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of
maple syrup, agave or honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
Filed Under: Desserts Tagged With: agar flakes, almonds, brown sugar, coconut milk, desserts, ginger, gluten
free, ground cloves, healthy recipes,
maple syrup, no bake, orange, pecans, pumpkin puree, vanilla
extract, vegan, with nuts
3/4 cup plus 1 Tablespoon Kumat or Quinoa Puffs, finely crushed (I like this brand) 1/2 cup Creamy or Chunky Natural Peanut Butter 1/4 cup
Maple Syrup 1 teaspoon Pure Vanilla
Extract 1/2 teaspoon Cinnamon 1/8 teaspoon Pink Sea Salt 2 Tablespoons chopped Sugar
Free Chocolate or Chocolate Chunks
1 cup oat flour gluten -
free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure
maple syrup 1 teaspoon vanilla
extract
1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4
maple syrup 2 teaspoons of vanilla
extract 1 cup of gluten
free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten
free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)
Pumpkin Bread — This easy gluten -
free pumpkin bread is made with pumpkin puree, honey or
maple syrup, almond flour, cinnamon, ginger, cloves, salt, baking soda, eggs, vanilla
extract, bittersweet chocolate chunks, and pepitas.
Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup
maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar
free choc chips 10 drops vanilla flav drops (or vanilla
extract) 5 drops toffee flav drops (optional)
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
coconut oil, for greasing 2 cups BPA -
free canned chickpeas, drained and rinsed 1/3 cup pure
maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2 tsp pure vanilla
extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate,
extract (TRY: Simply Organic Pure Vanilla
Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate,
Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, divided
1 cup shredded or desiccated unsweetened coconut 2 tablespoons — 30 ml
maple syrup 2 tablespoons — 30 ml melted coconut oil 1/2 teaspoon peppermint
extract 2/3 cup — 100 grams dairy
free dark chocolate chopped or chips
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or
Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla
Extract 1/2 cup Sugar -
Free Powdered Sugar
1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum -
free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil 1/2 cup / 120 ml pure
maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla
extract 1/2 teaspoon chocolate
extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
2 1/4 cups of rolled oats (Bob's Redmill Gluten
Free) 1 cups of whole raw almonds 2 bananas (I used larger, ripe bananas) 1/4 cup of Vega Sport Vanilla Protein Powder 5 tablespoons of
maple syrup or you can try very soft Medjool dates (4 - 5) pitted 1 tablespoon of coconut oil 2 teaspoons of vanilla
extract or 1 teaspoon of vanilla paste 2 teaspoons of ground cinnamon 1 teaspoon of salt
By: Danae Ingredients Chocolate Chia Pudding 1 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almondmilk 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 3 tablespoons
maple syrup or agave 1/2 teaspoon vanilla
extract Chopped dark chocolate or dairy -
free chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue reading →
3/4 cup Creamy Natural Peanut Butter 1/4 cup
Maple Syrup 1/4 cup Almond Milk 2 teaspoons Pure Vanilla
Extract 1/4 teaspoon Liquid Stevia
Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can use Gluten -
Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips
100 grams coconut flour 50 grams almond flour 90 grams arrowroot flour 2 tbsp cinnamon 250 grams evaporated cane sugar 1.5 tsp baking powder 1/8 tsp baking soda 2 medium
free range eggs 1/3 cup melted ghee or coconut oil 1/4 cup
maple syrup 1.5 cups hot water 2 tbsp vanilla
extract (optional) how to:
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of
maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla
extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten
free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of
maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla
extract 1/2 cup (1 bar) of 70 % dark (dairy -
free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
2 tablespoons (24g) unrefined coconut oil 3 - 4 tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g) creamy cashew butter 1/4 cup (70g) pure
maple syrup 2 teaspoons (8g) pure vanilla
extract 2 cups (185g) Bob's Red Mill super-fine almond flour 1/2 cup (75g) Bob's Red Mill gluten -
free 1 - to - 1 baking flour 2 tablespoons (20g) Bob's Red Mill potato starch 1/2 cup (50g) Bob's Red Mill date sugar 2 teaspoons (8g) Bob's Red Mill baking powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 % cacao, roughly chopped Sea salt flakes, optional
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten -
free all purpose flour of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup
maple OR coconut palm sugar 2 teaspoons vanilla
extract or vanilla bean paste 1/2 cup vegan chocolate chunks
Malt
extract is naturally sweet, economical, delightfully treacly, and packed with vitamins and minerals (you see where my loyalties lie) but it also makes this gluten -
free so you can substitute other sweet syrups like molasses, honey,
maple syrup, or agave.
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla
extract 2 tablespoons brown rice syrup or
maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy
free chocolate chips)
(30g) apple sauce or mashed banana 0.6 dl honey or
maple syrup 3tbsp melted coconut oil or butter 1.2 dl (125g) Greek yogurt or soy yogurt 1tsp vanilla
extract pinch of salt 1.8 dl (90g) coconut flour 0.8 dl (40g) oat flour (use gluten
free if needed) 1 tsp baking powder 2 dl red currants (2 tsp coconut sugar)
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten
free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 l
free rolled oats • 1 1/2 cups 1 to 1 Gluten -
Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 l
Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla
extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons
maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
Filling: 1 1/2 C raw cashews, soaked for at least 5 hours, overnight is best 2 lemons, juiced seeds of 1 whole vanilla bean (or 1 tsp alcohol -
free vanilla
extract) 1/3 C raw coconut oil, melted 1/3 C raw coconut nectar (or
maple syrup if you don't have this) 1 C berries: blueberries, blackberries, raspberries (thaw completely if using frozen)
That said, if you're not doing a Whole30 and this just isn't the right blend for you, feel
free to add a few drops of vanilla
extract, or a small drizzle of pure
maple syrup, honey, or agave to either the chia pudding or the fruit puree as desired.
1 cup oat flour gluten -
free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure
maple syrup 1 teaspoon vanilla
extract
3 c Gluten
Free Old Fashioned Rolled Oats (I used Bob's Red Mill) 3 c Gluten
Free Rice Cereal (I used Kellog's Gluten
Free) 6 Tbsp Better Batter Gluten
Free Flour 1/4 tsp salt 1/2 tsp baking soda 1/2 c honey,
maple syrup, or corn syrup (I used honey) 1 tsp molasses 1/4 c oil (you can use any kind, I prefer a plain oil) 1 1/2 tsp vanilla
extract 1 tbsp brown sugar
7 oz (1 3/4 cups) teff flour 2 oz (1/2 cup) arrowroot starch 2 tsp egg -
free baking powder 1 tsp cinnamon 4 oz (1/2 cup) ground flaxseed 2 fl oz (1/4 cup)
maple syrup 2 fl oz (1/4 cup) oil (coconut oil tastes great) 4 fl oz (1/2 cup) pureed apple 1 tsp vanilla
extract Preheat the oven to 350 deg F, 175 deg C. Combine all the dry ingredients in a bowl.
Double Chocolate Chunk Cookies (gluten
free, dairy
free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla
extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture - see below) 1/4 cup honey or
maple syrup 1/4 cup dark chocolate pieces 1.