Not exact matches
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
1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa
powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground
ginger 1/16 tsp ground nutmeg 1/8 tsp
pure vanilla extract 1/2 tsp blackstrap molasses *
We handcraft this blend from
pure maple sugar, white sugar, black pepper, coriander, turmeric,
ginger, nutmeg, fenugreek, anise seed, cumin, Saigon cinnamon, regular mustard
powder, mace, cardamom and minced green onion.
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground
ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking
powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/3 cup
pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking
powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of
ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of
pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.
Whole Wheat Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground
ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned
pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons
pure vanilla 1/2 cup chopped toasted walnuts or pecans
1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking
powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated
ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup
pure maple syrup 1 teaspoon vanilla extract
Vegan Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon ground cloves 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 3/4 cup sucanat or packed dark brown sugar 1 cup canned
pure pumpkin 1/3 cup canola or safflower oil 1 1/2 teaspoons
pure vanilla 1/2 cup chopped toasted pecans or walnuts
2 cups all - purpose flour 1 tsp baking
powder 1/2 tsp ground
ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp
pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut
Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground
ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or organic evaporated cane sugar 1 cup finely shredded carrot 1/4 cup organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon
pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
3/4 cup (88g)
powdered cane sugar 1/4 cup (44g) refined coconut oil 1/4 cup (88g) unsulphured molasses 2 tablespoons (24g) unsweetened almond milk 1 teaspoon (4g)
pure vanilla extract 1/2 teaspoon ground
ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 1/4 cups + 2 tablespoons (191g) all - purpose unbleached flour, divided
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking
powder 1 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup
pure pumpkin puree 1 teaspoon
pure vanilla
1/4 cup
pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup ground almonds 1 cup coconut thread 1 tsp cinnamon 1 tsp
ginger 1 tsp vanilla essence or
powder pinch of Himalayan pink salt
1 cup packed light - brown sugar 1 cup granulated sugar 2 sticks unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon
pure vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking
powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground
ginger 2 cups old - fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots - I chopped and used a mini processor) 1 cup raisins (I used 1/2 golden raisins and 1/2 currants) Cream cheese filling (recipe below)
1/2 cup chopped pecans 3/4 cup ground flax seed 1/2 cup almond meal 1/2 cup coconut flour 1/2 cup quinoa flakes (or gf rolled oats) 3/4 tsp baking
powder 1/4 tsp kosher salt 2 tsp ground cinnamon 1/3 cup currants 1 cup lightly packed shredded carrots 3 tbsp coconut oil (or ghee) 1/4 cup
pure maple syrup (or another liquid sweetener) 1/2 cup applesauce 1 tsp
pure vanilla extract 1 tbsp grated
ginger
For flavour I use ground cinnamon,
ginger, coconut and vanilla
powder, with a little
pure maple syrup for sweetness although this can be left out.
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1tsp ground cinnamon 1tsp ground
ginger 1 tsp vanilla
powder pinch himalayan pink salt 1/4 cup
pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
2 cups all - purpose flour 1 tsp baking
powder 1/2 tsp ground
ginger 1/4 tsp salt 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp
pure vanilla extract 1/4 cup jam (whatever flavor strikes your fancy)
In a bowl, mix the oats, coconut flour, oat bran, flax, raisins, baking soda,
ginger, cloves, cinnamon and
pure stevia
powder (not extract or
powders with fillers).
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground
ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons
pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking
powder 1 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup
pure maple syrup 1 teaspoon
pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
bundt cakes 1/2 cup coconut oil, melted 1/2 cup
pure maple syrup 1/4 cup blackstrap molasses 1/4 cup water 1 teaspoon vanilla extract 1/3 cup oat flour 1 1/4 cups light spelt flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt
1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking
powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated
ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup
pure maple syrup 1 teaspoon vanilla extract
This includes a kaleidoscopic mix of
powders: matcha green tea, Bloom
Pure Raw Honey, maca
powder, Philosophie Love Cacao Magic & Green Dream
powder, Mattole Valley Vanilla Naturals Plant Protein no. 1 mixed with Bulletproof Brain Octane Oil, cinnamon, turmeric,
ginger, black pepper, and steaming hot water.
Ingredients: 1 cup pitted dates or (prunes if you are on the Health Reboot) 6 TBSP vanilla protein
powder 3/4 cup toasted pecan halves 1/2 cup pumpkin puree 2 TBSP
pure maple syrup, plus additional 1 - 3 teaspoons as desired 2 TBSP Chia seeds 2 1/4 tsp ground cinnamon 1/2 tsp ground
ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 cup chopped raw pumpkin... Read More»
Metabolic Boost: (Organic Yerba Mate, Sechung Oolong Tea, Organic Pinhead Gunpowder Tea, Organic Angelica Root
Powder, Guarana Seed
Powder, Organic Licorice Root cut and Organic Stevia) Detox: (Organic Dandelion Root, Peppermint Loose Leaf Tea, Organic Rosemary Leaf, Organic Senna Leaf, Organic Cinnamon
Powder, Organic Black Pepper, Organic
Ginger Root, Organic Hibiscus Flower
Powder, Organic Rhubarb Root
Powder, Organic Lemongrass Leaf and Organic Grapefruit Peel) Super Goji Blast: (Organic Goji Berry
Powder, Green Coffee Bean
Powder, Garcinia Cambogia
Powder, Purple Aronia
Powder and Stevia) Antioxidant Body Scrub: (Organic Coffee
Powder, Himalayan Salt, Organic Coconut Oil, Organic Cinnamon and
Pure Lavender Oil)
1 cup unsalted butter, softened 1/2 cup + 2 tablespoons raw sugar 3 tablespoons unsweetened cocoa
powder 2 teaspoons orange zest (about 1 orange) 1 teaspoon
pure vanilla extract 1/4 teaspoon fine ground sea salt 2 cups white whole wheat flour 1/4 cup finely chopped candied
ginger 24 small pieces of candied orange peel, optional
In a bowl, mix the oats, coconut flour, oat bran, flax, raisins, baking soda,
ginger, cloves, cinnamon and
pure stevia
powder (not extract or
powders with fillers).
16 c
pure water 1 c basmati rice 2 c dark, iron - rich sugar (succanat, Rapadura, molasses or dark jaggery) 1/2 c or 2 - 3 T ghee per serving (or (toasted) sesame oil) 2 t
ginger powder 2/3 t cinnamon
powder 1/2 t clove
powder 1/2 t black pepper or long pepper / pippali (best!)
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PURE LIFE hack — try these nutritional boosters: Adding
powdered turmeric to a curry dish not only gives it a huge punch of flavour but it also packs a ton of nutrients into the dish, add 1/2 inch of turmeric root to a smoothie or juice, add to
ginger tea, creamy porridge, homemade muffins or baked goods, bliss balls or raw cashew cheesecakes... the list is endless!
1 1/2 cups full - fat organic Greek yogurt 1/2 cup full - fat organic coconut milk 1/4 cup organic unsweetened almond milk 1/4 cup fresh lemon juice 1 tsp fresh lemon zest 1 Tbsp fresh
ginger root 12 drops
pure liquid stevia 2 scoops unflavored or vanilla protein
powder 1 cup ice Pinch of cayenne (optional)
Ingredients 2 cups almond flour 10 sprays of propolis 1/2 cup arrowroot
powder 1/4 cup coconut oil melted 1/8 cup
pure raw wildflower honey 1/4 cup raw buckwheat 2 tsp ground
ginger start... Continue reading Buckwheat gingersnap cookies