Not exact matches
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3
heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
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.
1 avocado (small — medium size) 1
heaped tablespoon raw cacao powder (I got mine from the Raw Chocolate Company) 1 tablespoon honey or other natural sweetener
of your choice 1/4
teaspoon vanilla extract pinch
of sea salt
3 cups
of heaping shredded zucchini 1 cup
of unsweetened applesauce 1/2 cup plain or
vanilla Greek yogurt 3 eggs 2
teaspoons of vanilla extract 1 tablespoon honey (I used raw) 1/3 cup
of sugar 1.5 cups
of whole wheat flour 1.5 cups
of all - purpose flour 1/4 cup
of flaxseed meal 3
teaspoons of ground cinnamon 1/8
teaspoon nutmeg 1
teaspoon baking soda 1/4
teaspoon baking powder 1 ripe banana 1
teaspoon salt
1 (15 - ounce) box gluten - free yellow /
vanilla cake mix (
heaping 2 cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup almond milk or milk
of choice 1
teaspoon pure
vanilla extract 1/2
teaspoon pure lemon flavoring (not lemon juice)
I was nervous about a tablespoon
of vanilla, so I did a
heaping teaspoon instead and I added a splash more almond milk because
of the «dry» comments.
Approx. 1.5 cups almond milk (or milk
of choice), add more if you prefer a runnier smoothie 1/3 cup
of walnuts, or about 20g 1/4
of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2
heaped teaspoons maple or rice malt syrup, or sweetener
of choice, to taste 1
heaped teaspoon maca powder (optional) 1
heaped teaspoon raw cacao nibs 1/4
teaspoon cinnamon Pinch
of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
1) 3 cups
of almond meal / ground almonds / almond flour 2) 2
teaspoons of gluten free baking powder (or 3/4
teaspoon of baking soda) 3) 1/4 cup (60g)
of butter, room temperature 4) 1
heaped tablespoon
of honey 5) 1
teaspoon of pure
vanilla extract 6) 2 eggs
My variations include: 1/2 cup plus 2
heaping tbs
of sugar (instead
of 1 cup
of sugar), 3/4 cup pumpkin (instead
of 1 cup), 1/2 cup applesauce (instead
of 1/4), 1/2
teaspoon vanilla extract (instead
of 1 tsp), 1/2
teaspoon chocolate extract, 1 tsp
of chai masala (instead
of all
of the spices).
This smoothie contains 2
heaping cups
of spinach, 2 bananas, 1 cup frozen blueberries, 1/2
of a frozen pitaya pack, which I buy online from here, 1
teaspoon maca powder (buy here), saigon cinnamon (buy here) and unsweetened
vanilla almond milk.
2 Tablespoons Coconut Butter 2 Tablespoons Neutral Oil
of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1
teaspoon Pure
Vanilla Extract 1/2
teaspoon Natural Butter Extract 1/4
teaspoon Pink or Sea Salt 1/2
teaspoon Baking Soda 1/4
teaspoon Baking Powder
Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Flour
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3
heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2
teaspoons pure
vanilla extract * pinch
of fine or coarse sea salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful
of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup
of water 2
teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut sugar, plus 1
teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1
heaping teaspoon baking soda 1
heaping teaspoon baking powder 1
teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1
teaspoon psyllium husk powder (optional) 2
teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground
vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4
teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener
of your choice 1
heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch
of salt
2 bananas 2 tablespoons hulled hemp seed 1 bag
of frozen blackberries (300 gr or 1
heaping cup) 2 cups pure water 1 dropper stevia (or to taste) 1/2 tablespoon raw cacao powder 1
teaspoon camu camu powder 2
teaspoons green powder 1/2
teaspoon wheat grass powder 1
teaspoon lucuma powder 1/2
teaspoon cinnamon 1 tablespoon bee pollen 1/2 stick
vanilla or 1/2
teaspoon vanilla extract pinch Celtic or Himalayan sea salt