Not exact matches
We use a variety: maple syrup,
raw honey, coconut palm or sucanat,
organic brown sugar,
organic cane sugar, and
organic powdered sugar.
1/4 cup (2 shots) espresso (buy coffee here, decaf here, coffee substitute here and here) 1/8 teaspoon vanilla extract (buy
organic extracts here) whole
cane sugar, to taste (buy whole
cane sugar here) 3/4 cup half - and - half or whole milk (find
raw dairy near you here) Sweetened Whipped Cream, below Caramel Sauce, to taste
2 Tbsp of tomato paste (we didn't have any so see how I improvised below) 2 cloves of garlic 1 tsp of
organic cane sugar (you could use
raw honey or brown sugar, too — or omit it altogether) 2 tsp dried basil (or 2 Tbsp fresh) 1 tsp salt 1 Tbsp of red wine vinegar
Hi Shannon, Yes, you can easily substitute the sugar to any other dry sweetener:
raw cane sugar,
organic brown sugar etc. also xylitol or stevia would also work.
1/4 cup poppy seeds 1/2 cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup
raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1
organic lemon
2 cups One Degree
Organics Sprouted Spelt Flour 1/3 cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp
raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
Raw cane sugar — a light - coloured
organic natural sweetener instead of refined sugar, baking powder... I'm happy I stock these items at home all the time.
All their ingredients are
organic and non-GMO, with top - quality cocoa, cocoa butter,
raw cane sugar, cold - pressed sunflower oil and natural vanilla extract (and no palm oil!).
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
Tropical Traditions is the first company to make a truly
organic product from the water of
organic coconuts which is
raw and fermented with fair - trade
organic Muscabado whole
cane sugar.
1/2 cup
raw cashews 1/2 cup dried pitted dates 1/2 cup
raw organic cacao powder 1/3 cup applesauce 1/4 cup
organic cane sugar 1/4 cup
organic canned coconut milk 1/4 cup
organic coconut shreds 5 stemmed dried figs 2 Tbsp.
Crumb Topping: 1/2 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup
raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup
raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1 cup vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract
But really, feel free to try evaporated
cane juice (or
organic white sugar), Sucanat, maple sugar, date sugar, «
raw» sugar, or even lucuma powder in this recipe.
* 1/2 cup salted
organic butter * 1 cup
organic cane sugar * 2 eggs, preferably
organic and free - range * 1/2 cup
raw or
organic milk * 1 teaspoon vanilla extract * 2 teaspoons baking powder * 1 cup almond flour * 1 cup teff flour * 1/2 cup brown rice flour * 1 1/2 cups blueberries, preferably
organic
1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread + 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold + extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2 cup
organic raw cane sugar 1 tsp sea salt 3/4 cup ice water
Sprouted flour (3 cups, plus extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1 cup)
Organic cane sugar, coconut sugar or sucanat (1 cup) Egg,
organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk,
raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup
raw,
organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces
organic coconut milk (I used
organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup
organic raisins
Hot Cocoa
Raw milk from grass - fed cows (1 cup) Cream, grass - fed, organic (1/2 cup) Powdered cocoa (1 TBS) Pinch of sea salt Maple syrup, raw honey, or organic cane sugar to taste Optional: Egg yolks, raw, pastured
Raw milk from grass - fed cows (1 cup) Cream, grass - fed,
organic (1/2 cup) Powdered cocoa (1 TBS) Pinch of sea salt Maple syrup,
raw honey, or organic cane sugar to taste Optional: Egg yolks, raw, pastured
raw honey, or
organic cane sugar to taste Optional: Egg yolks,
raw, pastured
raw, pastured (2)
Healthy Texas Pecan Pie Filling: Large egg yolks, from pastured chickens, or free - range
organic (4) Honey (1/2 cup)
Organic cane sugar (1/2 cup) Cream,
organic, from grass - fed cows (1/4 cup) Molasses (1 TBS) Melted butter, grass - fed (2 TBS) Sea salt (1 pinch) Vanilla extract,
organic or homemade — see my recipe for homemade vanilla extract
Raw pecans (1 1/2 cups)
I use the following sweeteners in my recipes:
raw honey, maple syrup,
organic cane sugar and coconut palm sugar.
1/4 cup ground flax seeds 1 tbsp unground flax seeds 1
organic egg 1 cup rice or almond milk 1-1/2 cup whole grain flour 1 tbsp
raw cane sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 1 banana sliced thin 1 tsp cinnamon
I typically resort to natural sweeteners like
raw honey, pure maple syrup or molasses, since they are a source of natural sweetness but provide a wealth of nutritional benefits as well, but if it came down to refined sugar or
organic cane sugar, I would still choose
organic cane sugar.
1/2 cup
raw cashews 1/2 cup dried pitted dates 1/2 cup
raw organic cacao powder 1/3 cup applesauce 1/4 cup
organic cane sugar 1/4 cup
organic canned coconut milk 1/4 cup
organic coconut shreds 5 stemmed dried figs 2 Tbsp.
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons
raw light agave syrup 6 tablespoons light
organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer
1 cup gluten - free all - purpose flour 1 cup oats rolled or quick oats (not instant) 1/2 cup
raw cane sugar (or 1/4
raw cane sugar + 1/4 coconut sugar) 3/4 cup
organic vegan margarine 2 cups sliced
organic strawberries 2 cups sliced rhubarb + 3 tablespoons of water
Then add 1 cup of sugar, preferably
organic raw cane sugar.
I used ancient grains gluten free flour, (added binder),
organic raw cane sugar, and they came out primo.