Not exact matches
Hi Ella, I was running low
on ingredients so instead of using
almonds I used activated pumpkin seeds, I replaced cacao with natural peanut
butter and I added some cinnamon and
vanilla and I didn't add maple syrup.
Make the caramel: Add dates,
almond butter, maple syrup,
vanilla, salt and coconut oil to a food processor and blend until smooth, this may take a minute or two depending
on the power of your machine.
I like eating these warm
on top of
vanilla yogurt as a mid-morning snack or
on top of oatmeal with a spoonful of
almond butter.
In a large bowl, use an electric mixer
on medium speed to beat the
almond butter, coconut oil, both sugars and
vanilla extract until fully combined, about 1 minute.
2 cups unsweetened
almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1
vanilla bean — seeds scraped out 1/2 cup raw cacao
butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling
on top — optional
1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut
butter (
almond, peanut — whatever you have
on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon
vanilla extract 1 tablespoon of protein powder (I used
vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened
almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1
vanilla bean — seeds scraped out1 / 2 cup raw cacao
butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling
on top — optional -LSB-...]
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin
on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (
vanilla or plain) 1/2 teaspoon
vanilla extract 3 tablespoons margarine or
butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened
vanilla almond milk
Hot Cocoa Cupcakes by The Redhead Baker Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
Vanilla Candy Cane Cupcakes by Noshing With The Nolands Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life
on the Farm Nerds Cupcakes by Amy's Confectionery Adventures Vegan Midori Melon Cupcakes by NinjaBaker Chocolate Bourbon Cupcakes with Candied
Butter Pecan Frosting by From Gate to Plate Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes Cranberry Apple Cupcakes by The Pajama Chef
Almond Joy Cupcakes by Our Eating Habits
Buttered Rum Cupcakes by Adventures in All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla
Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the Spoon
1) Combine the dry ingredients (
almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs,
vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little
butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook
on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
Add the egg,
butter, ground
vanilla,
almond extract and sugar; beat your ingredients
on a low speed until combined.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with
butter or line it with muffin paper liners 3) Combine the dry ingredients (
almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted
butter,
vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden
on top 9) Serve warm
I added you to my RSS feed, followed you
on pinterest, and my go - to breakfast is a banana, homemade
almond butter, cherry, chobani greek yogurt, and
vanilla almond milk smoothie topped with granola and sliced bananas!
1 cup oats (see note
on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew
butter (
almond, peanut or sunflower
butter will also work) 1/2 teaspoon cinnamon 1 teaspoon
vanilla extract 1/3 cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)
I used coconut
almond milk instead of
vanilla just because I had some
on hand, but the coconut
butter didn't seem to mix in super well with the smoothie.
Usually called Nantucket Cranberry Pie, this ubiquitous recipe appears everywhere online, with each site revealing some very slight variation: pan size, the amount of
almond extract, whether or not to chop the berries or melt the
butter... This version includes our own tweaks: the addition of
vanilla extract; and a sprinkling of coarse sugar
on top, for delightful crunch.
I also added about 1/4 cup of
almond butter, a splash of
vanilla and a few drops of stevia, but cut back
on the chocolate chips.
Gabby @ the veggie nook recently posted...
on being an only child and
vanilla espresso
almond butter
Scone ingredients • 1/2 cup unsweetened
almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling
on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon
vanilla extract for the glaze • 1/4 cup cashew
butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
It had chocolate,
vanilla, and strawberry ice kreams, caramel and cacao syrups, and
almond -
butter - cup bits
on top.
The ingredients listed
on the Toblerone website include: sugar, cocoa
butter, whole milk powder, cocoamass, Milk fat, honey,
almonds, soya lecithin,
vanilla flavoring, egg white, cocoa, milk solids.
1 packet (or about 1/2 cup)
vanilla whey protein powder, included and measured in with 1 1/2 cups of spelt flour (* 8/21/14 update, I'd suggest using sprouted spelt flour, or a gluten free flour blend) 2 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/4 cup or half a stick of Earth Balance buttery sticks, melted (* 8/21/14 I'd suggest using real, grass - fed
butter or coconut oil) 1/2 cup
vanilla almond milk 1 egg 3/4 one large apple, grated — skin
on 1 cup fresh blueberries
1 1/2 cups unsweetened
almond milk 1 scoop SFH
Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut butter (or other nut butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what
Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any
vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut butter (or other nut butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what
vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut
butter (or other nut
butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have
on hand like chia, hemp, flax — no need to be super specific, this is just what I used)
Cook a serving of quinoa for 20 minutes over medium heat
on stovetop, and then remove from heat and stir in 2 - 3 tablespoons of
almond butter, a pinch of sea salt, a tablespoon of chia seeds or Cocochia snack m, 1/2 teaspoon
vanilla and 1 teaspoon cinnamon.
I like rice cakes with peanut
butter, perhaps topped with a few banana slices and some sliced
almonds, or rice crackers with cheddar cheese chunks, or lactose free yogurt with a sprinkle of chia seeds and 1/2 cup blueberries
on top (Green Valley lactose free plain or
vanilla should be okay).
I made this with 1/2 cup peanut
butter (
almond would have been better, but I only had peanut
on hand), 1/2 cup of coconut oil, 1/8 -1 / 4 of DaVinci Sugar Free French
Vanilla Syrup, and 1 tsp of vanilla e
Vanilla Syrup, and 1 tsp of
vanilla e
vanilla extract.
Take 1 (after dozens of unrecorded trials, this was the recipe I landed
on) 1/2 cup
almond butter 1/4 cup refined coconut oil 3/4 cup brown sugar 1 tablespoon potato starch 1 1/2 teaspoons pure
vanilla extract 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 cup unbleached flour