Several beaches are within walking distance with
pure white powder sand.
It is
a pure white powder and has no fillers or binders, additives or preservatives.
I have been using the white stevia powder for several years and it never occurred to me to question why it was such
a pure white powder.
The contrast of dark brown cookie color and
the pure white powdered sugar is stunning!
Not exact matches
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)
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons
white sugar 1 egg 2 teaspoons
pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso
powder or finely ground instant coffee
powder
Ingredients for Crunchy Double Chocolate Cookies: Flour Mix (
White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Brown
Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa
Powder, Natural Flavors, Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary Extract.
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
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g)
white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g)
white granulated sugar 1 tablespoon of baking
powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of
pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp
pure vanilla extract 1 1/4 cups
white whole wheat flour 1 cup
white flour 1/2 tsp baking
powder 1/2 tsp cinnamon 1/2 tsp salt
Double Chocolate Brownie: Brown
Pure Cane Sugar, Juice Concentrate (Grape, Apple, or Pear), Date Paste, Expeller Pressed Vegetable Oil (Safflower Oil and / or Sunflower Oil),
White Rice Flour, Chocolate Chips (Cane Sugar, Non-Alcoholic Cocoa Liquor, Non-Dairy Cocoa Butter), Light Buckwheat Flour, Millet Flour, Natural Process Cocoa
Powder, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum, Vanilla, Rosemary Extract.
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 *
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon
pure vanilla extract 1 teaspoon
pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups
white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
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.
30 % BRF = 30 % (or 0.30) x 140 grams = 42 grams superfine Brown Rice Flour 30 % WRF = 30 % (or 0.30) x 140 grams = 42 grams superfine
White Rice Flour 15 % TS / F = 15 % (or 0.15) x 140 grams = 21 grams Tapioca Starch / Flour 15 % PS = 15 % (or 0.15) x 140 grams = 21 grams Potato Starch 5 % PF = 5 % (or 0.05) x 140 grams = 7 grams Potato Flour 3 % XG = 3 % (or 0.03) x 140 grams = 4 grams Xanthan Gum 2 % PPP = 2 % (or 0.02) x 140 grams = 3 grams
Pure Powdered Pectin
30 % BRF = 30 % (or 0.30) x 140 grams = 42 grams Superfine Brown Rice Flour 30 % WRF = 30 % (or 0.30) x 140 grams = 42 grams Superfine
White Rice Flour 15 % TS / F = 15 % (or 0.15) x 140 grams = 21 grams good quality Tapioca Starch / Flour 15 % PS = 15 % (or 0.15) x 140 grams = 21 grams Potato Starch 5 % PF = 5 % (or 0.05) x 140 grams = 7 grams Potato Flour 3 % XG = 3 % (or 0.03) x 140 grams = 4 grams Xanthan Gum 2 % PPP = 2 % (or 0.02) x 140 grams = 3 grams
Pure Powdered Pectin
This mock Better Batter flour blend is a dairy free, gluten free blend made of equal amounts superfine
white rice flour and brown rice flour (30 % each), equal parts tapioca starch and potato starch (15 % each), less potato flour (5 %), 3 % xanthan gum, and finally 2 %
pure powdered pectin.
Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp
pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking
powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup
white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or
pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot
powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground
white pepper Dash cayenne
powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
The recipe for a huge bowl is: 1 spoon of
pure termeric
powder (yellow - brownish spice), two spoons of
pure honey, two spoons of all natural yogurt (any will do), 2 spoons of brown rice
powder, half of a lemon, and you could add 1 egg
white but the egg
white isn't in the original recipe.
Fab flavour combos, orange
white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the
white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine
pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting
pure coconut oil and stirring in a little vanilla, honey and raw cacao
powder before freezing!!!
1 1/2 cups unbleached all - purpose flour or
white whole wheat flour (I always use the latter) 3/4 cup unsweetened cocoa
powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon
pure vanilla extract
1/2 cup Unsalted Butter, softened 1/4 cup
Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped C
Powdered Honey 3 Tablespoons
Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped C
Powdered Coconut Sugar (
powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped C
powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon
Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup
White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate
Cake: 1 1/3 cups
White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking
Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon
Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup
Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1/2 teaspoon black gel - paste food color 1 teaspoon
pure vanilla extract 1 1/2 teaspoons distilled
white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa
powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) buttermilk
Ingredients: 8 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup granulated sugar 1/2 teaspoon
pure vanilla extract 1 pinch salt 1/4 cup all - purpose flour, sifted 1/4 teaspoon baking
powder 3/4 cup
white chocolate chips 1/3 cup crushed peppermint candy (That's about 4 standard candy canes, FYI, but you can also use the round peppermints.)
Vanilla Pastry Cream: 1 cup Half and Half 3 Large Egg Yokes 1/3 cup
Powdered Honey 2 Tablespoons Cornstarch 1 Tablespoon
White Spelt Flour or
White Flour Pinch of Sea Salt 1 Tablespoon Unsalted Butter 2 teaspoons
Pure Vanilla Extract
Ingredients 1 1/2 cups all - purpose flour 1 tsp baking
powder 1/4 tsp salt 1/2 cup unsalted butter, room temperature 3/4 cup granulated
white sugar 2 large eggs 1 tsp
pure vanilla extract Juice and zest of one medium - large lemon 1/2 cup milk 1 1/2 — 2 cups fresh or frozen blueberries *
Chocolate Cupcakes: 1 cup plus 2 teaspoons Wheat Flour or
White Wheat Flour 1/4 teaspoon Baking Soda 2 teaspoons Baking
Powder 1 cup Cocoa
Powder 1/4 teaspoon Salt 3 Tablespoons Butter, softened 3 Tablespoons Applesauce 1 3/4 cups Coconut sugar 2 Large Eggs at room temperature 2 teaspoons
Pure Vanilla Extract 1 cup 2 % Milk or Almond Milk
1 cup unsalted butter, at room temperature 1 cup
powdered sugar 1 teaspoon
pure vanilla extract 1 cup nonalkalized cocoa
powder 1 egg
white 3/4 teaspoon fine - grain sea salt 1 1/2 cups whole - wheat pastry flour
Hot
White Chocolate combines sweet and creamy white chocolate with milk, espresso powder, and pure vanilla ext
White Chocolate combines sweet and creamy
white chocolate with milk, espresso powder, and pure vanilla ext
white chocolate with milk, espresso
powder, and
pure vanilla extract.
2 Large Eggs at room temperature 3/4 cup Coconut or Almond Milk, at room temperature 1/3 cup Coconut Oil 3/4 cup Water 3 Tablespoons Applesauce 2 Tablespoons Coconut Sugar 1/4 teaspoon Salt 4 teaspoons Baking
Powder 1 1/2 teaspoon
Pure Vanilla Extract 1 Tablespoon Cinnamon 1 3/4 cups
White Wheat Flour Optional: 1 Tablespoon Flaxseed
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa
powder (I used Dagoba organic, fair - trade cocoa
powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg
white, preferably organic and free - range * 1 teaspoon
pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
1 cup (140g)
white whole wheat flour 2 tablespoons (20g) potato starch 1/2 cup (40g) cacao
powder 1/8 teaspoon (0.5 g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (190g) cane sugar 1/2 cup (112g) Califia Farms unsweetened almondmilk 2 teaspoons (8g)
pure vanilla extract
Chocolate Cake 2 1/2 cup
White Spelt Flour 1 3/4 cups Coconut Sugar 1/3 cup Dark Cocoa
Powder (or regular if you don't love dark chocolate) 1 teaspoon Baking
Powder 1 teaspoon Baking Soda 1 teaspoon Sea Salt 1 3/4 cup Cold Water 2 1/2 teaspoons
Pure Vanilla Extract 1 teaspoon Natural Butter Extract 2/3 cup Neutral Oil 2 Tablespoons Distilled
White Vinegar or Apple Cider Vinegar
2 Tablespoons Coconut Butter 2 Tablespoons Neutral Oil of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon
Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking
Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons
White Spelt Flour
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking
powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons
pure vanilla extract 1 pound best - quality
white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking
powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons
pure vanilla extract 1 pound best - quality
white chocolate, melted and cooled Preheat oven to 350 degrees.
Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup
Powdered Honey or Maple Sugar 3/4 teaspoon
Pure Vanilla Extract 1 Tablespoon Milk (we use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup
White Rice Flour (plus more for rolling out)
3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup Almond Milk 2 teaspoons
Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4 cup Vanilla Protein
Powder 1/4 cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade
White Chocolate Chunks or Chips
(Ingredients: organic
white wheat flour, organic evaporated cane juice, vanilla extract
powder [vanilla extract, dextrose], organic poppyseeds, all - natural cornstarch, aluminium - free baking
powder, baking soda, evaporated sea salt, and
pure geniune love.
3 sticks Butter, melted and cooled (or 1/2 part Earth Balance Butter, 1/2 part non-hydrogenated shortening) * 2 cups Coconut Sugar 1 cup
Powdered Honey ** 1 1/2 teaspoon Baking Soda 3/4 teaspoon Baking
Powder 1 teaspoon Cornstarch 2 Large Eggs, at room temperature 1 Large Egg Yoke, at room temperature 2 teaspoons
Pure Vanilla Extract 1/2 teaspoon Almond Extract 4 3/4 cups - 5 cups
White Spelt Flour or
White Wheat Flour 2 cups sugar - free Semi-Sweet Chocolate Chips or Chunks
make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2 teaspoons quality olive oil 1 teaspoon cucumber balsamic (or
white balsamic) 1/2 teaspoon
pure maple syrup 1/4 teaspoon sea salt few dashes of black pepper 1/8 to 1/4 teaspoon chipotle
powder
Finally, I like to use both
pure white stevia
powder as well as liquid stevia depending on what I have on hand.
Mint Filling: 1/4 cup ripe, soft Avocado 1 Tablespoon Full - Fat Coconut Cream or Heavy Cream 1/2 cup
Powdered Xylitol 3/4 teaspoon
Pure Peppermint Extract 1 drop Natural Green Food Coloring (for this brand, use 1 drop blue, 1 drop yellow) 2 Tablespoons
White Spelt Flour or
White Flour
3/4 cup unsalted butter, softened 1 1/2 cups sugar 6 egg yolks 2 teaspoons
pure vanilla extract 3 cups cake flour 1 tablespoon and 1/2 teaspoon baking
powder 3/4 teaspoon salt 1 1/4 cup milk 6 ounces
white chocolate, chopped
3/4 cup
white rice flour 1/2 cup sorghum flour 1/2 cup cornstarch or tapioca starch 1/4 cup potato starch (not potato flour) 2 teaspoons xanthan gum 1 + 1/2 teaspoons baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup (1 stick) cold unsalted butter or dairy - free substitute, cut into small pieces 1 + 1/3 cups very ripe mashed bananas (about 3 large bananas) 1 teaspoon
pure vanilla extract 2 large eggs
Muffins: 1/2 cup
Powdered Honey 1/4 cup Butter 1/2 teaspoon Ground Nutmeg 1/4 teaspoon Cinnamon 1/2 cup Low Fat Milk or Almond milk 1/4 teaspoon
Pure Vanilla Extract 1 teaspoon Baking
Powder 1 cup
White Wheat Flour or Spelt Flour
3 cups Full - Fat Coconut Cream (about 3 cans, the thick
white portion only), chilled 2/3 cup Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa
Powder 2 Tablespoons Arrowroot
Powder 2 Tablespoons Gluten - Free Flour, or Flour of choice 2 teaspoons
Pure Vanilla Extract 1 teaspoon Liquid Stevia Extract
Here are other sugars / sweeteners you can use: Sucanat, Rapadura, Muscavado, Demarara, Panela, Jaggery, Turbinado, brown sugar, molasses,
pure maple syrup,
white sugar, sugar cane juice, whole cane sugar, raw sugar,
powdered sugar, basic
white sugar, and Piloncillo (evaporated sugar cane juice in a cone - shape found in Mexican markets).