I see where the 1 tsp goes, but can't find a reference to where you are putting
the other tsp of vanilla.
Not exact matches
1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1
tsp vanilla extract 1/2 cup all purpose flour 2
tsp baking soda A pinch
of salt 4 cups large flake oats 1 1/2 cups M&M s (Or
other candy - coated chocolate
of your choice.
2 eggs 1/4 cup
of unflavored or
vanilla whey 1/4 cup
of almond milk (or any
other milk) 1 - 2
tsps of cinnamon 4 slices
of your bread
of choice (I used gluten - free bread) 2 squares
of dark chocolate 1/2 banana
1 cup (205g) vegetable shortening (you may use palm shortening or
other solid fat, or butter / margarine, or a combination
of the two) 1 1/2 cups (192g) white sugar 2 eggs OR 1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total) 2
tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2
tsp cream
of tartar 1/4
tsp.
1/2 cup peanut butter or
other nut butter 1 tbsp honey or maple syrup 1
tsp vanilla 1 - 2 pinches
of sea salt 1 tbsp coconut flour 1 - 2 tbsp mini chocolate chips
Filling: 10 oz / 300 g cooked kabocha squash 10 oz / 300 g plain Greek yogurt (2 small containers
of a commercial product sold in the US) 2 eggs 4 Tbsp coconut sugar (or
other natural sugar) 1/2
tsp vanilla extract 1/2
tsp cinnamon 1/4
tsp nutmeg
6) Add in 2
tsp of vanilla extract along with any
other flavourings or colourings you have chosen to use.
Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra
of all
of the
other spices and also added nearly a
tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1
tsp vanilla combo - toasted the coconut before dressing the cake.
1 c
of Quinoa Flour (you can use another
other type
of gluten free flour that you have on hand) 1 c
of Teff flour 3/4 c
of sugar 3/4
tsp of baking soda 1/2
tsp of salt 3
tsp of ground cinnamon 4 overripe bananas 1/4 c
of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl
of melted I can't believe it's not butter (or regular butter) 1.5
tsp of vanilla extract Optional: Top the bread with your favorite nut (I used about 1/3 c)
2 tablespoons
of chia seeds (white or black) 1/2 cup rolled oats One decent - sized ripe banana 3/4 cup milk
of choice 1/2
tsp cinnamon or
vanilla (optional) Honey or
other syrup to serve (optional) Fruit, seeds, nuts, shredded coconut, chocolate chips to garnish (optional)
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or
other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4
tsp cardamom 1/2
tsp ground
vanilla A generous pinch
of salt
Base Ingredients: 1/2 cup whole oats (or quick cook) 1 tbsp chia seeds 1
tsp cinnamon 1
tsp ground
vanilla bean or (2
tsp of vanilla extract) 3/4 cup almond or coconut milk 1 tbsp natural peanut butter (or any
other nut butter) 1
tsp of maple syrup 1 tbsp
of pecans, crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle
of nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
Double Chocolate Chunk Cookies (gluten free, dairy free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups almond meal flour (
other nut flours work too) 2 - 3 T cacao powder 1/4
tsp salt 1
tsp baking soda 2
tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half
of this to start to check the texture - see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces 1.
1 1/4 cups almond meal flour (
other nut flours work too) 2 - 3 T cacao powder 1/4
tsp salt 1
tsp baking soda 2
tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half
of this to start to check the texture — see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces
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)
1 cup almonds, or
other nuts, soaked 8 - 12 hours 4 cups water 6 dates or 1/4 cup agave or
other sweetener to taste 1
tsp pure
vanilla extract (or the contents
of a
vanilla bean)
1/2 cup gluten - free rolled oats 1/2 cup buckwheat flakes 2/3 cup wild blueberries 2 cups cashew milk (or
other plant - based milk) a pinch
of salt 1/2
tsp vanilla powder 1/2
tsp ground cardamom 1 - 2
tsp organic honey (or maple syrup for a vegan alternative) + berries and cashew milk, for serving
1/2 cup gluten - free rolled oats 1 tbsp chia seeds 3/4 unsweetened almond milk (or
other plant - based milk) 1/2 ripe banana 1/2 — 1
tsp matcha powder (depending on how strong you like it) a pinch
of vanilla powder fresh berries, for serving
1/2 cup peanut butter or
other nut butter 1 tbsp honey or maple syrup 1
tsp vanilla 1 - 2 pinches
of sea salt 1 tbsp coconut flour 1 - 2 tbsp mini chocolate chips
(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub
other oil
of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4
tsp sea salt 1
tsp pure
vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2
tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips