Had to make a few changes because I didn't have all the ingredients, like Walden Farms Carb Free Calorie Free Maple Walnut Syrup instead of the Sukrin Gold, LC inulin / monk fruit brown sugar substitute instead of the Swerve, Trader Joe's dried blueberries instead of the cranberries,
pecans in place of the walnuts (I don't like walnuts), and I added about 3/4 cup unsweetened flaked coconut and the cinnamon, and it turned out amazing!
I used olive oil in place of the coconut oil,
pecans in place of the walnuts, and vanilla in place of the ginger.
I made a lot of replacements with things I already had in my apartment -
Pecans in place of walnuts, oregano in place of fresh thyme, and honey in place of syrup - was still delicious!
Not exact matches
I have a lot
of walnuts and
pecans lying around the house and I was wondering do you think I could use one or both
in place of the almonds next time?
I used chopped
walnuts and
pecans in place of the chocolate chips and this recipe is really good!
Walnuts or
pecans work well
in place of the almonds here.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped
walnuts or
pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (
in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I've used peanuts,
walnuts and even
pecans in place of the almonds and cashews.
Toasted
walnuts before adding to the mix,
in place of pecans.
Do you think toasted
pecans would work
in place of walnuts?
Use
pecans or sunflower seeds
in place of the
walnuts.
And you could certainly use
walnuts in place of the
pecans.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped
walnuts or
pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (
in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
For an easy - to - make salad that will immediately become a holiday favorite,
place 2 cups fresh berries
in your blender along with 1/2 cup
of pineapple chunks, a quartered skinned orange, a sweet apple (such as one
of the Delicious variety) and a handful or two
of walnuts or
pecans.