For the crust: 3/4 cup pecans 1/4 cup almond flour 1 teaspoon cinnamon 1 tablespoon coconut oil 1/2
heaping cup soft pitted dates Dash of sea salt
Not exact matches
Since the filing was a little bit
soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a
heaping tablespoon more peanut butter and a little more than a
cup more powdered sugar and that did the trick for me!
1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2 tsp chili powder 1/2 tsp cumin 1 tsp garlic powder 3
heaping tbsp tomato paste 3
soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1
cup veggie stock or water salt and pepper, to taste
1
heaping tablespoon
soft butter 2
cups powdered sugar Milk 1 tsp.
2 lbs ground chicken 1
cup soft bread crumbs (from about 3 pieces of bread) 1 tbsp oregano 1 tbsp basil 2 tbsp minced onion flakes 1 tbsp garlic powder 1 tsp salt 1/2 tsp pepper 1/2
cup water 2 eggs 2
heaping tbsp tomato paste chili sauce, for dipping
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
ingredients: for the cake: 240 grams (2
cups) flour 30 grams (1/4
cup) cornstarch 350 grams (1 3/4
cups) sugar 1
heaping teaspoon kosher salt 1 tablespoon plus 1 teaspoon baking powder 175 grams (6 ounces) butter,
soft and cut into pieces 240 mL (1
cup) almond milk 170 grams (6 ounces, 6 large) egg whites 2 teaspoons vanilla extract