Chickpea flour Baking
powder Salt Unsweetened almond milk Fresh ground peanut butter Pure maple syrup Vanilla extract Banana
Not exact matches
Double Chocolate Protein Sandwich Cookie Ingredients: Chocolate Peanut Spread (Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein,
Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia], Chocolate Chips [
Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and
Powdered),
Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa
Powder, Whole Eggs,
Salt, Baking Soda.
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking
powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea
salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml
unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
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.
3/4 cup
unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon
salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
10 pieces of cooked bacon, crumbled 1.5 cups
unsweetened cocoa
powder 1.5 tsp
salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking
powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup
unsweetened cocoa
powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea
salt.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking
powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon
salt 1/2 cup
unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
unsweetened cocoa
powder pinch
salt 1 tsp.
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking
powder 1/2 tsp sea
salt 1 tbsp whole flax seed 1/4 cup
unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup
unsweetened flaked coconut, finely flaked 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon
salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish
Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa
powder 1 tsp baking
powder 1 tsp baking soda 1/2 tsp
salt 1/2 cup vegetable oil 1 cup milk (I used
unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
192g all purpose flour 301.5 g granulated sugar 128g
unsweetened cocoa
powder 1.5 tsp baking soda 1.5 tsp baking
powder 1 tsp
salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded,
unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons
salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic
powder (not garlic
salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons
unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
1 hass avocado 3/4 cup
unsweetened applesauce 3/4 cup maple syrup 1 tsp vanilla extract 4 large eggs 1/2 cup coconut flour 1/2 cup
unsweetened cocoa
powder 1/4 tsp sea
salt 2 tsp baking soda Baked for 35 mins
340.5 g
salted butter, softened to room temp 384g
powdered sugar 96g
unsweetened cocoa
powder 2 tsp vanilla extract 3 - 4 tbsp heavy whipping cream
Add the flour, sugar,
unsweetened cocoa
powder, baking soda, baking
powder, and
salt and mix until there are no longer any clumps of flour.
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural
unsweetened cocoa
powder (not Dutch process) 1 teaspoon Kosher or sea
salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food coloring
The recipe calls for
unsweetened non-dairy milk, like almond, hazelnut or coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein
powder, pure vanilla extract and a pinch of
salt.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot
powder ○ 1/4 tsp
salt ○ 1 1/2 tsp baking
powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup
unsweetened almond milk ○ * 1 cup fresh blackberries *
1/2 cup unsalted butter, melted 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup all - purpose flour 1/3 cup
unsweetened cocoa
powder 1/4 teaspoon
salt 1/4 teaspoon baking soda 2/3 cup chocolate chips
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain,
unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea
salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
unsweetened cocoa
powder * pinch of Kosher
salt Optional toppings: fresh fruit, fresh mint, or whipped cream
Dixie Crystals Granulated and
Powdered Sugar, Peanut Butter, brown sugar, egg, shortening, vanilla, flour, baking soda,
salt, mini Peanut Butter cups, candy eyes,
unsweetened cocoa
powder, cream.Cream Dixie Crystals granulated sugar, shortening, peanut butter, egg, brown sugar, vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and
salt.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon
salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of
unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking
powder 1/2 tsp
salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup
unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices
Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley and additional lemon zest
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking
powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon
salt 1/2 cup of
unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups
unsweetened soy milk Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or
powder to taste Optional onion
powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g)
unsweetened Dutch - process cocoa
powder 1 teaspoon baking
powder 1/4 teaspoon table
salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
Almonds, pumpkin seeds, grass fed hydrolyzed collagen, pre-biotic fiber (from cassava root), coconut flakes, honey, natural flavors, water, coconut oil,
unsweetened chocolate, organic fair trade cocoa
powder, cocoa nibs, Himalayan pink
salt, monk fruit extract, tocopherols, hazelnuts, macadamia nuts, cashews.
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural
unsweetened cocoa
powder 1 cup malted milk
powder (I use Carnation) pinch of Kosher or sea
salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking
powder 1/4 teaspoon sea
salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso
powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup
unsweetened shredded coconut
Cake: 1 3/4 cups all purpose flour 3/4 cup natural
unsweetened cocoa
powder (not Dutch Process) 1 cup granulated sugar 3/4 cup light or dark brown sugar 1 teaspoon baking
powder 2 teaspoons baking soda 1 teaspoon Kosher or sea
salt 1/2 cup neutral - flavored oil (I use canola) 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk (low fat is fine) * 1 cup strong, hot coffee (decaf is fine)
2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat
powdered milk 2 tablespoons
unsweetened cocoa
powder 1 1/2 teaspoons baking
powder 1/2 teaspoon
salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g)
unsweetened cocoa
powder, sifted 1/4 teaspoon table
salt Preheat the oven to 180 °C / 350 °F.
1-1/2 cups all purpose flour 1/4 cup
unsweetened Dutch - process cocoa
powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher
salt 1/4 teaspoon cayenne pepper 1 teaspoon baking soda 1/2 cup (1 stick) unsalted butter at room temperature 1 cup packed - dark brown sugar 1 large egg at room temperature 1 teaspoon vanilla extract 12 ounces semisweet chocolate chips, roughly chopped 1/2 cup turbinado sugar
In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking
powder, baking soda, xanthan gum,
salt, and
unsweetened cocoa
powder; set aside.
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2 cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2 cups granulated sugar 1 cup
powdered sugar 3 cups cake flour pinch of
salt 6 TBSP strawberry jam 3 TBSP
unsweetened cocoa
powder 4 - 5 drops neon pink food coloring
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan
salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml
unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml
unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
for the brownies: 3 tablespoons unsalted butter, room temperature 3/4 cup all - purpose flour 1/3 cup
unsweetened cocoa
powder 1/2 teaspoon
salt 1 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons semi-sweet chocolate chips, melted 1/4 cup
unsweetened applesauce 1/4 cup walnuts, chopped
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or
unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic
powder 1 teaspoon of apple cider vinegar a pinch of sea
salt and pepper
Ingredients: 2 cups all - purpose flour 2/3 cup
unsweetened cocoa
powder 1/4 teaspoon fine
salt...
Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking
powder 1 teaspoon
salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup
unsweetened and toasted coconut flakes
PREPARE THE DRY - Sift dry ingredients: cake flour, baking soda, baking
powder,
salt, and
unsweetened cocoa
powder.
Vanilla 1 1/2 Cups All - Purpose Flour 3/4 Cup
Unsweetened Cocoa
Powder 1 tsp Baking Soda 1/2 tsp
Salt 3 Cups Rolled Oats 12 Oz Chocolate Chips (any flavor) 1/2 Cup Chopped Nuts (optional)
1 1/2 cups water, room temperature or warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1 cup rice flour 1 cup potato starch (not flour) 1/2 cup sorghum flour 1/2 cup teff flour 1/2 cup tapioca starch / flour 1/2 cup low - fat
powdered milk, whey or dairy - free milk
powder 1/4 cup gluten - free cornmeal 2 tablespoons
unsweetened cocoa 1 tablespoon xanthan gum 2 teaspoons instant coffee
powder 1 1/2 teaspoons
salt 1 tablespoon active dry yeast
Classic Chocolate CakeIngredients — 1 1/4 cups all purpose flour — 1/2 cup
unsweetened cocoa
powder — 1 1/4 teaspoons baking soda — 1/4 teaspoon baking
powder — 2 teaspoons instant espresso
powder — 1/2 teaspoon
salt — 1/4 cup + 1 tablespoon canola oil — 1 cup sugar — 1 egg + 1 egg yolk — 3/4 teaspoon vanilla extract — 3/4 cup milk — 1/2 cup warm water 1.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark
unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy
powder, so no grams here, sorry) half a small shallot, chopped 14g
salt
2 packages (1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce
unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon
salt 1 tablespoon instant espresso
powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)