Made a few mistakes (used 2
tablespoons of vanilla instead of 2 teaspoons) and some substitutions (cooking oil instead of butter in the cake and for half of the granulated sugar, I used splenda).
Not exact matches
I only made a few slight changes to the recipe: added a splash
of vanilla extract, used a
tablespoon of pure maple syrup
instead of the stevia, and substituted 1/2 tsp
of pumpkin pie spice for the cloves.
Instead add the three main ingredients in instant mix (cornstarch, milk powder, and granulated sugar) individually, followed by a full
tablespoon of vanilla extract to round everything out and give these cookies a classic pudding flavor.
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
I was nervous about a
tablespoon of vanilla, so I did a heaping teaspoon
instead and I added a splash more almond milk because
of the «dry» comments.
* Can substitute 3
tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon
vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture
of ingredients over low heat
instead of boiling, stirring constantly until well blended.
So I used 3
tablespoons of vanilla soy milk with a teaspoon
of apple cider vinegar in it
instead of the water.
* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest
of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1
tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil
instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure
vanilla extract
I added 1 + 1/4 cup
of banana, almond extract (I was out
of vanilla), 4
tablespoons of cocoa powder
instead of 3.
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body
of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt
instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8
tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon
vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
If you want to increase the protein a bit, feel free to blend in a
tablespoon of vanilla protein powder, and / or use Silk Organic Unsweetened Soymilk
instead of Cashewmilk.
We used a half
tablespoon of vanilla extract
instead of cardamom, cinnamon & almond.
I added additional pumpkin, maybe just a
tablespoon or two extra, and used Greek yogurt
instead of sour cream (because that's what I had), and the milk, egg, egg white,
vanilla, and oil.
What you can do
instead is to make a «basic cheesecake» with 1
tablespoon of lemon juice + some
vanilla extract or cinnamon.
I didn't have flax so I used a few
tablespoons of vanilla soy yogurt
instead... so good.