Not exact matches
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2
teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
2 tablespoons honey 1/4 cup agave nectar 1 large egg 2
teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat white flour 2/3 cup wheat germ 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (
scant) mini chocolate chips
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
3 cups blanched almond flour 1/2 cup coconut oil
Scant 1/2 cup brown sugar 2 eggs 1
teaspoon baking soda 1
teaspoon Kosher salt 1/2
teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orange
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (
scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of
vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
2 cans full fat Thai coconut milk
scant 1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2
teaspoon xanathan gum or 1 tablespoon arrowroot powder pinch of sea salt 1 tablespoon
vanilla extract — optional
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs
scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2
teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2
teaspoons instant espresso powder 3 1/2
teaspoons ground ginger 1/2
teaspoon cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper
Scant 3/4
teaspoon salt 1/2
teaspoon baking soda 2
teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2
teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4
teaspoons vanilla extract 1
teaspoon baking soda 1/4
teaspoon salt 1
teaspoon cinnamon 1/4
teaspoon freshly grated nutmeg Pinch of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts
Scant 1/4 cup uncooked millet
The Ingredients 1 tablespoon shredded coconut 3/4 cup frozen strawberries 1 container Orange
Vanilla Chobani Champions 1/2 banana, chunked 1/2 cup unsweetened almond milk
scant 1/4
teaspoon rum extract * 1 tablespoons ground flax meal zest of 1/2 small orange
1 cup whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking powder 1/2
teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (
scant) cane sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2 tablespoon
vanilla bean paste turbinado sugar for sprinkling on top, if desired
2 cups roasted unsalted cashews 1/2 cup tapioca or arrowroot flour
Scant 1/4
teaspoon sea salt 1/3 cup raisins 4 tablespoons honey (liquid honey is easier to work with) 1/4 cup oil (I like to use a 50:50 mix butter and coconut oil) 1
teaspoon vanilla extract 1 egg
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2
teaspoons of baking soda
Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2
teaspoon ground cinnamon 1/2
teaspoon of salt 1
teaspoon of
vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips
scant 1/3 cup chia seeds 1 1/3 cup unsweetened almond milk 1
teaspoon vanilla extract 1/2
teaspoon cinnamon pinch of salt 2 - 3 tablespoons maple syrup, honey, agave, etc. (optional)
1.5 cups flour 1/2 cups granulated sugar 1
teaspoon lavender flowers, dried and crushed 1/2
teaspoon baking soda 1/2
teaspoon salt 1/2 cup oil 2
teaspoons vanilla extract 1 tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a
scant 3 tbsp apple juice, non-dairy milk, or water)
2 1/4 cups whole wheat white flour 1/2 cup toasted wheat germ 1/2 cup (
scant) cane sugar 1/2 cup brown sugar 1 tablespoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1/2
teaspoon freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/2
teaspoon salt 1 cup canned pumpkin 3/4 cup Greek yogurt 1/3 cup 1 % milk 1/4 cup canola oil 1
teaspoon vanilla extract 1 large egg 1 large egg white turbinado sugar, for sprinkling