Not exact matches
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups
powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well
mixed) 1 teaspoon pure
vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups
powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well
mixed) 1 teaspoon pure
vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon
powdered sugar
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)
75g unsalted butter, softened 20g
organic virgin coconut oil, softened zest of 1 lemon 1tsp
vanilla extract 85g golden caster sugar 2 large
organic eggs, lightly beaten 200g plain flour 2 tsp baking
powder 70g shredded / dessicated coconut 50g ground almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite
mix is)
* 210 grams Whole - Grain Gluten - Free Flour
Mix (see description in the body of this post above) * 1 teaspoon whole or
powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking
powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade,
organic sugar) * 1 large egg, at room temperature * 1 teaspoon
vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
1 cup medjool dates, pitted 1/2 cup
organic raw hemp seeds 1/3 cup
mix of ground flax and / or whole flax seeds (you can use both, or 1 alone) 3 tablespoons raw cacao
powder 1 teaspoon
vanilla bean
powder 1 teaspoon lucuma
powder 1 teaspoon LEVITY (red asparagus root extract
powder; this is what gives the butterscotch flavor!)
Our
powder mixes instantly and contains only four ingredients: egg white protein,
organic coconut sugar, natural
vanilla, and sunflower lecithin.
«I love
mixing honey with
organic black tea, a little chilli
powder and a slice of
vanilla pod.
1/2 cup NOW Real Food ® Turbinado Sugar 1 egg (or substitute 1 tbsp applesauce + 1/2 tsp baking
powder) 1 1/2 cups milk (or substitute 1 1/2 cups rice milk) 1/3 cup Ellyndale ®
Organics Sunflower Oil 1 tsp
vanilla extract 1 cup Living NOW ® Gluten - Free Baking & Pancake
Mix 1/2 cup fresh blueberries
Ingredients needed: 1/2 cup coconut oil, melted 6 eggs, beaten 1 teaspoon
vanilla 1/2 cup canned
organic pumpkin puree 1/4 cup honey 1/2 cup coconut flour 1/2 teaspoon baking
powder 1 & 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg pinch sea salt Instructions for prep: Preheat your oven to 400 degrees F. Grease a standard muffin tray Combine wet ingredients in a large
mixing bowl together until well beaten: butter, eggs,
vanilla, pumpkin and honey.
1 can full - fat coconut milk 1 can
organic pumpkin 1 ripe banana 2 heaping cups of frozen pineapple 1 - 2 TBS pumpkin spice
mix 1 TBS
vanilla 6 - 8 Kava Forte tablets from MediHerb ground to a
powder in a coffee grinder or crushed with a mortar and pestle Cinnamon, for garnish