Not exact matches
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)
Ingredients
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanil
Vanilla Bean Panna Cotta 1 teaspoon
powdered gelatin 4 teaspoons cold water 3/4 cup (150
g) whole milk 3/4 cup (150
g) heavy cream 1/4 cup + 1 tablespoon granulated white sugar 1/2 teaspoon
vanilla extract 1/2 vanil
vanilla extract 1/2
vanillavanilla bean
2 sticks (225
g) unsalted butter 3/4 cup (90
g)
powdered sugar, sifted, plus more for rolling 1
vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140
g) superfine brown rice flour 3/4 cup (75
g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70
g) amaranth flour 1/2 cup (80
g) potato starch 1/4 cup (30
g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter,
powdered sugar, and
vanilla seeds.
100
g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao
Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne pepper chili powder (taste and add a little more if required) 1/2 tsp vanilla bean e
Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne pepper chili
powder (taste and add a little more if required) 1/2 tsp vanilla bean e
powder (taste and add a little more if required) 1/2 tsp
vanilla bean extract
50
g CHOC Chick Raw Cacao Butter 25
g popping corn 5 tbsp CHOC Chick Sweet Freedom or honey 3 tbsp CHOC Chick Raw Cacao
Powder 2 tbsp cooking oil (coconut oil is good but use whatever you have) 1 teaspoon
vanilla bean extract (optional) 1 tsp
vanilla bean extract (optional)
For the muffins — 100
g whole wheat spelt flour — 70
g white spelt flour — 60
g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking
powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70
g natural cane sugar — 1
vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
3 tbsp rum 30
g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp
vanilla paste OR 1/2
vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55
g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15
g (1 tbsp) butter, for frying 15
g + 15
g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp
powdered sugar, to caramelize
For the Strawberry -
Vanilla Chia Seed Jam: Use 3 1/2 cups (875 mL / about 17 ounces / 475 g) frozen strawberries, 1/4 cup (60 mL) pure maple syrup, a dash of salt, 2 tablespoons (30 mL) chia seeds, 1 teaspoon (5 mL) fresh lemon juice, and 2 seeded vanilla beans or 1/2 teaspoon (2 mL) pure vanilla bean
Vanilla Chia Seed Jam: Use 3 1/2 cups (875 mL / about 17 ounces / 475
g) frozen strawberries, 1/4 cup (60 mL) pure maple syrup, a dash of salt, 2 tablespoons (30 mL) chia seeds, 1 teaspoon (5 mL) fresh lemon juice, and 2 seeded
vanilla beans or 1/2 teaspoon (2 mL) pure vanilla bean
vanilla beans or 1/2 teaspoon (2 mL) pure
vanilla bean
vanilla bean powder.
100
g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao
Powder 3 - 4 tbsp CHOC Chick Sweet Freedom or agave syrup or honey (to taste) 1 tsp
vanilla bean extract or other essences such as orange or peppermint (optional)
Pin It Ingredients: 5 dl (2 cups) whole milk 130
g (5 ounces) bittersweet 70 % chocolate, chopped 2 Tbsp brown sugar 1 1/2 tsp Chocolate Pudding
Powder Vanilla bean, scraped (optional) 1/2 tsp cinnamon (optional) pinch of salt Pin... Continue Reading →
-- 60
g millet flour — 30
g oat flour — 50
g rolled oats, plus more for topping — 50
g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking
powder — 1/2 teaspoon baking soda — 175
g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50
g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1
vanilla bean, split and seeded (you can substitute with 1 teaspoon pure
vanilla extract)-- pinch of sea salt
-- 1 cup (140
g) superfine brown rice flour — 1/2 cup (80
g) potato starch — 1/2 cup plus 2 tablespoons (70
g) gluten - free oat flour — 1/4 cup (30
g) tapioca starch — 1 teaspoon salt — 1/2 cup (80
g) unsalted natural pistachios — 16 tablespoons (225
g) unsalted butter, room temperature — 3/4 cup (90
g)
powdered sugar, plus more for dusting, sifted — 1
vanilla bean, split lengthwise and seeds scraped
100
g soft unsalted butter 90
g (3.2 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) granulated sugar 1/2 tsp
vanilla paste [or 1/2
vanilla bean, split open and seeds scraped out] 140
g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2 tsp baking
powder [or 1/4 tsp hartshorn salt] pinch of salt 1 tbsp dried (or fresh) lavender buds
For the pancake — 2 ripe bananas, smashed with a fork — 40
g whole wheat spelt flour — 60
g white spelt flour — 150 - 200 ml rice milk (you can use oat or almond milk too)-- 1 tablespoon baking
powder — 1/2
vanilla bean, split and seeded — coconut oil for cooking
(425
g) can (~ 1 3/4 cups) black
beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16
g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45
g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72
g) cocoa
powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure
vanilla extract heaping 1/2 cup (105
g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking
powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips