Sentences with phrase «syrup1 tsp vanilla powder»

Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut

2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for frying

4 hours) 1 tbsp vanilla essence 1/4 tsp vanilla powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tbsp mixed spice 1/4 tsp Himalayan pink salt Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cubed)

2 cups water 1 cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3 tbsp coconut flakes 3 tbsp nettles, dried 1 apple, grated 1 tsp mint leaves, dried or fresh 1 tsp cinnamon 1/2 tsp vanilla powder

Dark Chocolate Nut Cookies (adapted from The Food Lovers Primal Palate) Servings: Make about 6 - 8 cookies Ingredients: 3/4 cup almond meal 1/4 cup coconut flour 1/4 tsp salt 1/4 tsp vanilla powder 1/4 tsp baking soda (optional)-- I forgot to add this when making the cookies.

250g dates, pitted 1 tsp baking soda 275 ml boiling water 60g coconut oil, softened but still solid 100g blackstrap molasses 1/4 tsp himalayan pink salt 1/2 tsp vanilla powder or 1 tsp vanilla essence 2 eggs 180g ground almonds 1/2 tsp baking powder 1 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp ground cloves

Dry Ingredients 100g rice or buckwheat flour 50g coconut flour 50g ground almonds 50g coconut sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly grated 1 tsp cinnamon 1/2 tsp vanilla powder 1/4 tsp pink Himalayan salt

2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt

1 cup cashews, soaked 1/2 cup nut milk or coconut milk 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below)

5 cups filtered water 1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne pepper

Raw Chocolate Cake 1 cup (150g) brazil nuts 1/2 cup (60g) desiccated coconut 1 ripe avocado 3/4 cup (70g) raw cacao powder 6 medjool dates, pits removed 1 Tbsp rice syrup 1 tsp vanilla powder pinch Himalayan pink salt

6 medjool dates, pitted 1/4 cup pure maple syrup 1/2 cup coconut milk 1/4 tsp himalayan pink salt 1/4 tsp vanilla powder or 1/2 tsp vanilla essence

2 cups brazil nuts (raw) 1 avocado, skin and stone removed 15 medjool dates, pitted, chopped 4 tsp pure maple syrup, raw honey, rice syrup or coconut nectar 1 cup raw cacao powder 1/2 cup desiccated coconut 1 tsp vanilla powder pinch himalayan pink salt 1 - 2 cups freeze dried raspberries (depending on your tastebuds) *

1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt 3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)

1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note above)

1 cup (gluten - free) rolled oats 1/4 cup dried mulberries (or raisins or other dried fruit, cut into small pieces) 1 3/4 cup water 1 cup oat milk (or other plant - based milk) 1/2 tsp vanilla powder 1/2 tsp salt

1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/3 cup raw cacao powder 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, melted (see not above)

Dry Ingredients 50g rice or buckwheat flour 50g raw cacao powder 50g coconut flour 50g ground almonds 75g coconut sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly grated 1 tsp cinnamon 1/2 tsp vanilla powder (optional) 1/2 tsp pink Himalayan salt

1/2 cup brazil nuts 2 cups desiccated coconut 2 Tbsp raw cacao powder 1/4 tsp vanilla powder (or 1 tsp vanilla essence) pinch Himalayan pink salt 6 medjool dates, pits removed 1 Tbsp raw honey (or Manuka honey)

Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil

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

230g coconut oil, softened 360g raw sugar (or coconut sugar works well too) 1 tsp vanilla powder or essence 1/4 tsp himalayan pink salt 2 eggs 100g brown rice flour 100g cornflour 140g dutch cocoa

2 cups cashew milk 1 cup frozen strawberries 1 Tbsp maple syrup 1 tsp vanilla powder / essence or scraped vanilla pod pinch himalayan pink salt

1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt (or sea salt) 2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)

2 cups soaked cashew nuts 2 small frozen bananas 1/4 tsp cinnamon 2 tsp vanilla powder or essence 2 Medjool date, pitted 2 cup filtered water 1 cup ice

200g stewed apple (see note below) 80g coconut oil, melted 80g coconut sugar 1 egg 1/2 tsp vanilla powder / essence 1/2 tsp cinnamon powder 100g buckwheat flour 100g brown rice flour 1 tsp baking powder 1 tsp baking soda 1 Tbsp hot water 1 Tbsp apple cider vinegar 1 cup blueberries, fresh or frozen

3/4 cup (120 g) rice flour 1 cup (90 g) oat flour 2 tbsp arrow root powder or potato starch 2 tsp baking powder 1 tsp cinnamon 1/2 tsp vanilla powder 1/2 tsp ground ginger 1 pinch clove 1 pinch salt 225 g / 1/2 lb (3 small / medium) parsnips 1 orange, zest 4 eggs 3/4 cup / 160 ml honey or maple syrup 3/4 cup / 160 ml cold - pressed rapeseed oil or cold - pressed olive oil

2 cups cashew milk 4 medjool dates, pitted 1 Tbsp maple syrup 1/2 tsp himalayan pink salt 1 tsp vanilla powder / essence or scraped vanilla pod

Base: 1 cup dates 1 cup roasted hazelnuts 1/2 cup soaked raw buckwheat groats 2 tbsp coconut oil, melted pinch of Himalayan salt 2 tbsp cocoa powder 1/2 tsp vanilla powder 1 tsp Maca powder (optional)

3 cups rolled oats 1/2 cup almonds chopped 1/2 cup dates chopped 1/2 cup sunflower seeds 2 tbsp chia seeds 2 tbsp cocoa nibs 1/2 cup sesame seeds 1/4 tsp cinnamon 1/2 tsp vanilla powder pinch of Himalayan salt 2 tbsp coconut sugar

Approximately 2 large (500g) cooked orange sweet potato 3/4 cup (70g) raw cacao powder 3/4 cup (190g) coconut milk 1/2 tsp vanilla powder 1/4 tsp pink Himalayan salt 4 Tbsp (65g) raw cacao butter, gently melted

Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2 tbsp organic lemon zest, grated 2 tbsp honey or maple syrup 1 tbsp coconut oil 1/2 tsp vanilla powder

1/2 cup fresh or frozen mango flesh 1/2 avocado 1/2 cup milk of choice 1 - 2 scoops protein powder Handful of baby spinach, washed 1/2 tsp vanilla powder or paste Seeds of 2 - 3 cardamom pods or 1/4 tsp cardamom powder (optional)

1 cup cashew nuts, raw and soaked in water for at least 3 hours 2/3 cup water 4 tbsp agave nectar 1 tsp espresso powder 1 tsp lemon juice 1/2 tsp vanilla powder 1/3 cup cocoa butter, melted pinch of salt 4 tbsp cocoa powder

2 cups almonds 1/2 cup ground flax seed (or more almonds) Zest of 1 unwaxed lemon 1/2 tsp vanilla powder (or 1 tsp extract) A good pinch of pink salt 10 dates (or more as needed)

Ingredients • 2 peeled and frozen bananas • 1⁄2 tsp cardamom powder • 1 tsp vanilla powder or 1⁄2 tsp vanilla extract • 1 cup almond milk • 1 1⁄2 cups coconut water

Ingredients (serves 6 - 10) • 4 cups finely ground sesame seeds • 1/2 tsp vanilla powder • 1/2 cup raw honey • 1 tbsp raw agave • 1 tbsp raw cacao powder • Bee pollen, optional, for sprinkling

Ingredients (fills 435g jar) • 40g cacao butter, finely chopped • 1/2 cup cold - pressed macadamia oil • 1/2 cup raw agave • 1/2 cup hazelnut butter • 1 tsp vanilla powder • Pinch Himalayan pink salt • 1⁄3 cup raw cacao OR organic cocoa powder

Ingredients (makes 5 large or 10 smaller bunnies) • 200g creamed coconut, chopped • 2 big tbsp raw honey • 1/4 tsp vanilla powder • 1 big tbsp nut butter of your choice • 1/2 cup chopped raw Brazil nuts • 1/2 cup mixed sultanas, currants and raisins • Pinch of fine sea salt • 1⁄3 cup raw cacao powder

Classic Dark • 40g raw cacao liquor, finely chopped • 30g raw cacao butter, finely chopped • 1 tbsp raw organic coconut oil • 1/4 tsp vanilla powder • 1 1/2 tbsp raw dark agave • 1 — 2 tbsp raw cacao powder

1/2 cup gluten - free rolled oats 1/2 cup buckwheat flakes 2/3 cup wild blueberries 2 cups cashew milk (or other plant - based milk) a pinch of salt 1/2 tsp vanilla powder 1/2 tsp ground cardamom 1 - 2 tsp organic honey (or maple syrup for a vegan alternative) + berries and cashew milk, for serving

1/4 cup rice malt syrup 2 tbsp honey 1/4 tsp vanilla powder Couple drops of liquid stevia

1/3 cup rolled oats 1/2 cup soy milk or almond milk 1/2 cup greek or coconut yoghurt 1 tsp stevia 1 tsp rice malt syrup or honey 1/4 tsp vanilla powder or 1 tsp vanilla essence

1 honey pear or brown pear 1/2 tsp stevia 1/4 tsp vanilla powder or 1/2 tsp vanilla essence 1 tbsp coconut nectar or rice malt syrup 1/4 cup water

3/4 cup gluten - free oat flour 3/4 cup white rice flour 2 tbsp tapioka starch (or potato flour) 1/3 cup coconut sugar 2 tsp baking powder 1/4 tsp vanilla powder a tiny pinch of salt

Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2 tbsp organic lemon zest, grated 2 tbsp honey or maple syrup 1 tbsp coconut oil 1/2 tsp vanilla powder

Crust: 3/4 cup almond flour 1/2 cup white rice flour 2 tbsp gluten - free oat flour 1/4 tsp vanilla powder a pinch of salt 1/3 cup coconut oil 3 tbsp honey or maple syrup

1 cup cashews 1 (400 ml / 14 - ounce) can full - fat coconut milk 2 - 3 tbsp organic honey (or maple syrup to keep it vegan) 1 tsp vanilla powder 2/3 cup dried dates, chopped into small pieces 1/2 cup toasted coconut flakes

Not exact matches

Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea salt

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon