The recipe called for
a full cup of sugar but I used 3/4.
I used 1/2 a cup organic sugar and a couple tbs's of maple syrup to keep them 100 % vegan and cut the sugar a little (though I'm sure they taste amazing with
a full cup of sugar!)
Maybe it is my new and improved palate, but I can not imagine needing
a full cup of sugar in addition to three super sweet ripe bananas!
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use
a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]
Not exact matches
Cream Cheese Frosting: 4 ounces
full - fat brick - style cream cheese, room temperature 1/2
cup (1 stick) unsalted butter, room temperature 2
cups confectioner's
sugar 1 teaspoon pure vanilla extract pinch
of Kosher or sea salt
I used the
full cup of brown
sugar.
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 completely
For the Cheesecake: 2 8oz bricks
of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2
cup white granulated
sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs
Sprinkle with the
full 1/2
cup of sugar and dot with the butter.
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch
of salt 125g granulated
sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g
full - fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4
cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.
The recipe called for half a
cup of butter and a
full cup of brown
sugar.
14 ounces (397 grams)
full fat coconut milk 3/4
cup (150 grams) light brown
sugar, packed (or a mixture
of half light brown / half dark brown
sugar) 1 teaspoon vanilla extract
cake 10 large egg whites, at room temperature 1
cup cake flour 1 1/4
cups caster
sugar (I blend granulated
sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon cream
of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight)
full - fat coconut milk
1
cup white rice flour 3/4
cup gluten free oat flour (see note) 1/2
cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1
cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla
sugar (optional) 4 tsp lime juice 2/3
cup sifted powdered
sugar
6
cups water 1/2
cup sugar, slightly over 4 star anise 1 cinnamon stick palm
full of whole cloves juice
of one lime, if organic, a strip
of the zest would be nice 2 bosc pears, peeled
Chock -
full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4
cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup (113g / 1 stick) unsalted butter, room temperature 1/2
cup (88g) packed light brown
sugar 6 tablespoons (72g) granulated
sugar 1 large egg 1 teaspoon vanilla extract 4
cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
With just two tablespoons
of honey and a
cup full of nuts and seeds in the entire batch, it's a lower -
sugar and higher - protein answer to cookie dough.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular
full fat glory), plus more if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated
sugar or cane
sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped cream, either dairy cream or coconut cream
Let's start baking... Smores Cheesecake Eggrolls Yields: 10
full size eggrolls Ingredients: 1
cup softened cream cheese 1/3
cup granulated
sugar 2 1/2
cups of graham cracker crumbs 1 tsp pure vanilla extract 1/2 tsp cinnamon semi sweet chocolate chips 1 bag
of regular size marshamllows 1 package
of store bought eggroll wrappers powdered
sugar Melted chocolate for drizzling water to seal the eggroll vegetable oil for frying Directions: 1.
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.
Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some
of the
sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest
of the
sugar and cinnamon — I didn't use the
full 1/2
cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.
1
cup and 2 tablespoons brown rice flour 1/4
cup each almond and coconut flour 1/2
cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut milk 1/2
cup coconut
sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
1
cup cashews 1 14 - ounce cans coconut cream OR
full fat coconut milk 2/3
cup unsweetened cocoa or cacao powder powder 1/4
cup coconut
sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch
of salt 1 vegan chocolate bar (salted Caramel yes please)
* 1
cup organic,
full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined
sugar (I used Madhava blonde coconut
sugar) * pinch
of fine sea salt * 1 heaping
cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
Add in 1/3
cup of milk (any milk you want:
full - fat, low - fat, soy milk, etc), 1 tablespoon
of granulated
sugar, and 2 tablespoons
of chocolate syrup.
My happy medium is to use only 1
cup of sugar and 1 tsp
of almond extract in the batter, and 1 tsp in the icing, rather than the
full amount.
zest
of 1 Meyer lemon 1/4
cup granulated
sugar 2
cups all - purpose flour 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 3/4
cup heavy cream + more for brushing, very cold
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned
full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned
full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered
sugar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered
sugar, sifted 1/2
cup canned
full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend
of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Pink Grapefruit Cake From Foodbeam.com 1/2
cup 2 % or
full - fat yogurt (I use Fage) 1 1/2
cups all - purpose flour 1 1/2 teaspoon baking powder pinch
of salt 1 1/8
cup sugar 3/8
cup vegetable oil (1/4
cup + 2 Tablespoons) 3 eggs Zest and juice
of 1 ripe Pink Grapefruit
Not only are raspberries the lowest
sugar berry, they're
full of filling fiber — just 1
cup has 6 grams.
The only things I'd add are a little more peach (maybe a small ripe one or half
of a large one) since I think the cake can take a little more, and a
full cup more
of confectioners
sugar to the icing.
* Two 15 - ounce cans
full - fat coconut milk, divided * 3
full droppers
of Vanilla stevia (or 3/4
cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1
cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2
cup chopped chocolate
Sprinkle with the
full 1/2
cup of sugar and dot with the 1/2 stick
of butter.
can
full - fat coconut milk 2 teaspoons agar agar flakes 3/4
cup coconut
sugar 1 teaspoon vanilla extract 1 1/2 ounces unsweetened baking chocolate, roughly chopped pinch
of salt
«A coffee
cup full of boiled and strained carrots, 5 eggs,
sugar and butter
of each 2 oz.
If you're looking for a less sweet version
of this recipe, you can reduce the
sugar in this recipe by up to a
full cup!
By: SIMONE VAN DEN BERG Ingredients: 2 tablespoons matcha powder 2
cups double cream 1 1/4
cup full fat milk 1 vanilla pod 1/2
cup sugar 3,5 sheets gelatin (or 2 tbsp dried) Directions: Put the double cream, milk, seeds
of the vanilla bean and
sugar in a small saucepan and... Continue reading →
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice Pinch
of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2
cups whole milk or light coconut milk 1 1/2
cups heavy cream or
full - fat coconut milk 1/4
cup honey 1/4
cup plus 2 tablespoons raw
sugar or coconut
sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
I tweeked the recipe a couple
of times by substituting zucchini for the carrots and I use only a 1/2
cup of brown
sugar or honey instead
of a
full cup.
Peanut Butter Fudge Frosting 2/3
cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3
cups Coconut
sugar, powdered 1/4
cup Flour
of choice 3 - 6 Tablespoons
Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)
I'm always looking for a good recipe for such things, and I'm always inundated by recipes that call for a
full cup of butter and ridiculous amounts
of sugar.
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw, organic cane
sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened
full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4
cup organic raisins
Cashew Butter Frosting 1/2
cup of smooth, unsweetened cashew butter 3 tbsp
of earth balance (or vegan margarine
of choice) 1
cup of powdered
sugar 2 tbsp
of full fat coconut milk 1 tsp
of vanilla extract
There's 3
cups of almond flour, 1
cup of tapioca flour and 2
full cups of coconut
sugar.
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
Lucuma sweet cream 1 can (13.5 oz)
full fat coconut milk, refrigerated overnight 1/4
cup (52g) cane
sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch
of turmeric, for color (optional) Pinch
of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (optional)
♥ 1
cup warm water ♥ 2 tablespoons ground flax seeds ♥ 2
cups self - raising flour ♥ 1 teaspoon salt ♥ 1 teaspoon baking soda ♥ 1/2 teaspoon cinnamon ♥ 1/2
cup full fat coconut milk ♥ juice
of half a lemon ♥ 1/2
cup melted coconut oil ♥ 2/3
cup granulated
sugar ♥ 3 large ripe bananas, mashed ♥ 1
cup fresh blueberries
Glaze with Sprinkles 1/2
cup powdered
sugar (lump free) 1 tablespoon soy milk Bowl
full of sprinkles (1/4 to 1/2
cup)