I use vanilla flavored rice milk with 1 pack of stevia in a cup with a half teaspoon of
instant decaf coffee.
Not exact matches
smoothies - 1 / 2 scoop of protein powder, pinch of salt, tsp or less of
instant coffee (
decaf of course) a bunch of sweetener and then any extract (vanilla?
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)
1 recipe Vanilla Soft Cookie batter 2 tablespoons unsweetened dark cocoa 1 1/2 tablespoons hot water 1/2 teaspoon brewed
coffee or
instant espresso powder (
decaf is fine)
Substituted Honeyville Almond Meal (have used Trader Joe's in the past successfully too), a simple syrup because I was out of honey (Cook equal parts water to organic cane sugar, added vanilla for flavor, then cool to use in this recipe), added additional 1/2 tsp baking powder just for fun,
Decaf instant coffee, and Enjoy Life chocolate chunks.
The buttercream frosting too, turned out well and a very good consistency, though a bit sweet (with 8 cups of confectioners sugar...) I added (at my sister's suggestion) a packet of the Starbuck's
decaf italian roast
instant coffee, which is what we added to the cake batter in lieu of espresso powder.
For this recipe I'm sharing today, I also added
decaf instant (preferably organic)
coffee and a pinch of Hershey's dark cocoa powder.
I also wonder if some
decaf instant coffee grounds plus cocoa powder would make it a little mocha.
Hazelnut
Coffee Pancakes (from Primal Cravings seriously, buy this) 1/2 cup each tapioca flour and coconut flour 1 teaspoon each baking soda and baking powder 1/4 cup hazelnuts, skinned and finely chopped (mine had skin and the texture was fine) 1/4 teaspoon coffee extract (I don't have this) 1 cup brewed coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for s
Coffee Pancakes (from Primal Cravings seriously, buy this) 1/2 cup each tapioca flour and coconut flour 1 teaspoon each baking soda and baking powder 1/4 cup hazelnuts, skinned and finely chopped (mine had skin and the texture was fine) 1/4 teaspoon
coffee extract (I don't have this) 1 cup brewed coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for s
coffee extract (I don't have this) 1 cup brewed
coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for s
coffee, cooled (I used day old
coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for s
coffee, can use
decaf, don't use
instant) 4 eggs Butter for pan Pure maple syrup for serving
For this recipe I'm sharing today, I also added
decaf instant (preferably organic)
coffee and a pinch of Hershey's dark cocoa powder.
Let me start by dispelling a few
coffee myths: you shouldn't store ground
coffee in the fridge but in an airtight container,
decaf coffee is punted by the industry because it retails at a higher price not because it's healthier for you,
instant coffee is usual...