1/2 cups good quality cocoa powder 2 1/2 tsp baking powder 1/4 tsp salt 1 1/2 sticks Earth Balance buttery sticks or butter 1 1/2 tsp vanilla 1 1/2 cups sugar 2 large eggs 1
tablespoon vanilla almond milk 2 - 2 1/2 pints Cherry Garcia frozen yogurt
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or
almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup
almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
Gingersnap Cookies 2 cups ground raw
almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or
almond butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon
vanilla extract pinch of sea salt — optional
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups
almond or coconut milk 2
tablespoons coconut sugar 1/2
vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6
tablespoons almond butter 5
tablespoons pistachio butter 5
tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1
vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon
Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/4 cup raw pumpkin seeds or any nuts like
almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2
tablespoons unsweetened cocoa powder 2
tablespoons coconut oil — melted 1
tablespoon chia seeds 1 teaspoon
vanilla extract pinch of salt 1.
I wanted to use up the
almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup,
vanilla, & about a
tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the
almond milk too......... made a fabulous mousse - like mixture!
Almond Milk 2 cups
almonds — soaked overnight 6 cups water 4 dates — pitted 2
tablespoons agave 1/2
vanilla bean pod without beans OR 1/4 whole
vanilla pod (I like to save the
vanilla pods after I've scooped out the beans for other desserts.
3
tablespoons buttermilk (this is important; it helps with the airiness) 3
tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4
tablespoons Cinnamon roll flavored whey protein powder (could sub with
vanilla whey) 6 egg whites 1/3 cup
almond milk (could sub with any milk) 6
tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or
almond butter) 1/2
tablespoon baking powder 2
tablespoons cinnamon 1 teaspoon
vanilla essence
6
tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced
almonds, pulsed in a food processor into a fine meal 2
tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain
almond milk 2 teaspoons
vanilla extract 1/2 teaspoon
almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
Mix
almond flour, softened butter, 3
Tablespoons confectioner's sugar,
vanilla and salt in a small bowl until a cohesive dough forms.
1 cup sugar 1/3 cup light corn syrup 2
tablespoons water 1/4 teaspoon salt 1 1/2 cups raw
almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled 1
tablespoon vanilla bean paste 1 teaspoon baking soda
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups
almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon
vanilla A pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4
tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon
vanilla extract (or use
almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
1/4 cup creamy
almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure
vanilla extract 2
tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2
Tablespoons Vanilla Extract (or
Almond like my «error») 1
Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2 teaspoon
vanilla extract 3
tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's
Almond Flour Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3
tablespoons Anthony's...
For the chocolate chip cookies: 1 cup
almond butter (must be drippy) 1/2 cup
vanilla protein powder 1/3 cup coconut palm sugar 1 egg, large 3
tablespoons dairy - free chocolate chips, mini
So the next batch, I added a
tablespoon of
almond butter, a scoop of
vanilla protein powder, & a tsp of stevia.
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of
vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1
tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced
almonds.
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)
1 + 1/4 cup dates, pitted and roughly chopped 1/4 cup
almond butter 2
tablespoon maple syrup 1 teaspoon
vanilla 1
tablespoon coconut oil 1/4 teaspoon sea salt 2 - 3
tablespoon unsweetened
almond milk
3/4 cup rolled oats 1 cup
almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure
almond extract 1 teaspoon pure
vanilla extract 1/3 cup pure maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
In a food processor, blend together the
almond flour, coconut flour, bananas,
vanilla extract and 2
tablespoons of coconut oil until you have a firm and mixed dough.
1 1/2 cups all - purpose flour 2
tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure
vanilla extract 1/4 teaspoon
almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Cake Batter: 2
tablespoons ground flaxseed or chia 6
tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2
tablespoons maple syrup 2 teaspoons pure
vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or
almond milk
1
tablespoon ground chia seeds 3
tablespoons water 1 cup creamy
almond butter 5
tablespoons cocoa powder 6
tablespoons coconut sugar 2
tablespoons pure maple syrup 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping
tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon
vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use
almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup
almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
almond milk 1 cup Anthony's
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Almond Flour 1/3 cup Anthony's Cassava Flour 3
tablespoons Anthony's Instant Coffee 1 teaspoon
vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup...
2 cups blanched
almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon
vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
1 cup
almond meal * 1 cup unsweetened coconut, finely ground 7 large eggs, separated 1 cup sugar 2 teaspoons pure
vanilla extract or 2
tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon juice
1 pack
Vanilla APS vegan protein powder (see Note for subs) 3
tablespoons coconut flour 3/8 cup
almond milk 1/4 cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark chocolate
2
tablespoons butter, ghee, or coconut oil 3 eggs 3/4 cup whole milk or coconut milk 1/2 cup
almond flour 1/4 cup arrowroot powder 2
tablespoons coconut sugar or honey 1/2 teaspoon
vanilla extract 1/8 teaspoon unrefined sea salt 1/2 cup fresh or frozen organic blueberries
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon
vanilla bean powder or 1
tablespoon vanilla bean extract 2 cups blanched
almond flour 1 cup macadamia nut flour (or use all
almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1/3 cup
almond flour 1 banana 1/8 cup
almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure
vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
1/2 cup of cooked quinoa 1/2 cup of oats 1 cup of
almond milk + water if needed 1 scoop of Fit Delis
Vanilla protein powder 1
tablespoon of milled flaxseed 1
tablespoon of sunflower seeds 1
tablespoon of raisin or goji berries
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2
tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons
vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3
tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon
vanilla extract pinch of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
1/2 cup soft coconut oil 1/2 cup raw honey 4 eggs (at room temperature) 2 tsp
vanilla extract 3 cups
almond flour 1
tablespoon aluminum free baking powder 1/3 cup...
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin olive oil (EVOO) 2 cups whole
almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon
vanilla extract 1 teaspoon
almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4
tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
In a smaller mixing bowl, combine the
almond milk, honey, egg, 2
tablespoons coconut oil, and
vanilla.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened
vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered
almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups
vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon
vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2
tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1 1/4 cups whole wheat flour 1/4 cup old fashioned oats 1/4 cup sliced
almonds 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8
tablespoons (1 stick) unsalted butter, softened 3/4 cup brown sugar 1 egg 1 teaspoon
vanilla 3/4 cup chocolate chips 1 teaspoon orange zest (optional)
2 scoops DailyBurn Fuel - 6 in
vanilla 1 cup unsweetened
almond milk 1 frozen banana 1
tablespoon key lime juice Zest of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1
tablespoon nonfat plain Greek yogurt 1
tablespoon crushed graham crackers
1 cup dried unsulphured apricots 1/2 cup walnuts, 1/4 cup
almonds, 1/4 cup pumpkin seeds 2
tablespoons cocoa powder Optional: 1
tablespoon agave or maple syrup Optional: 1 teaspoon
vanilla Topping Variations:...
Serves Four 6 ripe bananas, peeled and frozen 1 cup nondairy milk 1 cup frozen strawberries 4
tablespoons organic cocoa powder 1 teaspoon
almond extract 3 teaspoons
vanilla extract...
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
4 cups old fashioned oats 1/2 cup slivered
almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup coconut oil 3
tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon
vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1
tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2
tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2
tablespoons almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons
vanilla extract 3
tablespoons caster (superfine) sugar 2
tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.