8
oz chopped dates (with sugar on) 1 stick butter 2/3 c powdered sugar 1-1/2 c Rice Krispies (gf rice cereal) 1 c chopped Pecans 1 t gf vanilla powdered sugar
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark
chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft
dates — pitted and
chopped one 15
oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
8
oz margarine 3/4 cup superfine sugar 3 large eggs 1/4 tsp vanilla extract 3 1/2 cups flour 2 tsp baking powder 1/4 tsp All Spice 4
oz chopped mixed peel 4
oz cherries, halved 4
oz dried
dates,
chopped 2/3 cup cold tea
• 7
oz (200gr) red can beans • 4.3
oz (120gr) oat bran • 1.7
oz (50gr) cocoa powder • 5.3
oz (150gr) peeled and
chopped in cubes apples • 1
oz (30gr) olive oil • 1.7
oz (50gr) peanut butter • 8 tablespoons unrefined cane sugar • 4.3
oz (120gr) fresh
dates • 4 tablespoons agave syrup • 1 teaspoon baking powder • 3.5
oz (100gr) dry cranberries
Beet & Raspberry Purée 1 cup / 125 g raspberries (fresh or thawed frozen) 1 small raw beetroot (approx 65 g / 2
oz), peeled and coarsely
chopped or grated (depending on the strength of your blender) 1/2 lemon, juice 2 tbsp water 2 soft
dates, pitted
Ingredients 1/2 cup
chopped dried figs 1/2 cup dried goji berries 1/2 cup dried prunes 1/2 cup Chinese red
dates 1
oz shatavari root (tien men dong or asparagus root) 1
oz cured rehmannia (shu di huang) 1
oz astragalus root (huang qi) 1
oz American ginseng (xi yang shen) 2 quarts (4 liters) water 2 - 3 tbsp ghee 2 tbsp pippali powder 1 tsp cardamom powder 1 tsp cinnamon powder 1/2 tsp clove powder 1/4 tsp pink salt 1 cup organic molasses (approximately)