1 cup gluten - free all - purpose flour 1 cup oats rolled or quick oats (not instant) 1/2 cup raw cane sugar (or 1/4 raw cane sugar + 1/4 coconut sugar) 3/4 cup
organic vegan margarine 2 cups sliced organic strawberries 2 cups sliced rhubarb + 3 tablespoons of water
1 cup raw cashews, soaked for at least 2 hours 1/2 cup
organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice
Not exact matches
Icing 2 ounces bittersweet chocolate 1/2 cup
vegan margarine 3 cups
organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract
1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1
organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold
vegan margarine, cut into chunks 1 teaspoon vanilla extract
Crumb Topping: 1/2 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp
margarine Cake: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp
margarine, melted 1 cup
vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract
2 bunches
organic celery, chopped 1
organic red onion, chopped 1/4 cup extra virgin olive oil 1 cup
vegan margarine 2 tablespoons salt 6 cups
vegan chicken stock 2 tablespoons black pepper 1/2 cup agave nectar 1 cup chopped
organic walnuts 1 cup dried
organic cranberries (or any dried fruit) 16 ounces dry stuffing mix
3 Tbsp
margarine 1 (10 oz) package
vegan marshmallows 1 1/2 tsp
organic peppermint extract 6 cups One Degree
Organics Sprouted Brown Rice Cacao Crisps