Not exact matches
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10
ounces light brown sugar 8
ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds
chocolate chips or
chunks sesame seeds
For the white
chocolate, get a couple of 4 -
ounce bars or one 8 -
ounce bar and chop it into
chunks.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4
ounces) pineapple
chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini
chocolate chips, for garnish
Pulse in 4 1/2
ounces (about 1 1/2 tablets) coarsely chopped Mexican
chocolate (some larger
chunks will remain), or chop finely with a knife and stir into flour mixture.
Substitute 1 (12 -
ounce) package semisweet
chocolate chunks for morsels.
1 1/2 cups raspberries (fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 -
ounce can coconut milk 1 cup heavy whipping cream 1 14 -
ounce can sweetened condensed milk 2 teaspoons vanilla extract 3
ounces bittersweet
chocolate, chopped into small
chunks
1 cup (8
ounces) unsalted butter plus more for pan 2 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon sea salt 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup white
chocolate chunks 1/2 cup macadamia nuts, roughly chopped
3/4 cup Natural Peanut Butter 1 can 15 -
ounce Garbanzo Beans or Chickpeas, rinsed VERY WELL and drained 2/3 cup Coconut Sugar 1 Tablespoon Flax Seeds 1 Tablespoon Nutritional Yeast 1 Tablespoon Vanilla Extract 1/4 cup Almond Milk 1/4 teaspoon Baking Soda and Baking Powder heaping 1/2 cup
Chocolate Chips or
Chunks 3 Tablespoons Oats
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6
ounces semisweet
chocolate, cut into 1 / 4 - inch
chunks (I used 1 cup of
chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3
ounces) Vegetable - oil cooking spray
Enjoy Life Semi-Sweet
Chocolate Mega
Chunks, Gluten - Free, Dairy - Free, Nut - Free + Soy - Free, Vegan + Paleo, 10
Ounce Bags (Pack of 6)
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5
ounces 70 % or 72 % dark
chocolate, chopped into small
chunks
Butterfinger Brownies 8
ounces semi-sweet
chocolate chips 8 tablespoons (1 stick) unsalted butter, cut into
chunks 4 tablespoons dutch process cocoa powder 1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy peanut butter 1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.
1/2 cup (2.75
ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5
ounces / 70 grams) buckwheat flour 1/2 cup (1.75
ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5
ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1 cup (8
ounces / 225 grams) smooth, unsalted almond butter 3/4 cup plus 2 tablespoons (8.5
ounces / 240 grams) maple syrup 6 tablespoons (2.5
ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8
ounces / 225 grams) coarsely chopped bittersweet
chocolate (preferably 65 - 70 % cacao mass), plus some extra
chunks for the tops flaky salt such as Maldon, for the tops (optional)
2 tablespoons tapioca flour 3 tablespoons coconut flour 1 tablespoon cocoa powder 1/4 teaspoon baking soda 3/4 cup
chocolate chips or a 6
ounce chocolate bar, cut into
chunks 1/2 cup butter, plus more to grease the pan 1/3 cup coconut sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 2 eggs
salt • 3
ounces dark
chocolate (60 % to 70 % cocoa), chopped into
chunks or chips
9
ounces dark (or semi-sweet)
chocolate, either
chocolate chips, or bar
chocolate cut in small
chunks
6
ounces semisweet or bittersweet
chocolate with any percentage cacao you like, chopped into generous - size
chunks, or purchased
chocolate chunks
Melt 10 - 12
ounces Dark
Chocolate Baking
Chunks (67 % cacao).