* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4
tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
Crust: 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts) 3 tablespoons organic butter, melted 2
tablespoons organic sugar 1 tablespoon Lyle's Golden Syrup (local honey or maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking soda
* 4 tablespoons unsalted butter, softened * 2
tablespoons organic sugar * 1 cup organic whole wheat pastry flour, or unbleached all - purpose flour * 2 egg yolks * 1 1/2 tablespoons finely minced crystallized ginger (or 1 tablespoon additional sugar) * 1/2 teaspoon coarse sea salt
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1
tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
Not exact matches
2 Meyer lemons, sliced very thin 2 1/2
tablespoons sea salt 3 cinnamon sticks 4 star anise 5 whole cardamom pods juice of 1 Meyer lemon 1/4 cup
organic sugar 1/4 cup vodka
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)
1/2 cup olive oil, or coconut oil 2
organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined
sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2
tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
1/2 cup Unbleached all purpose flour 1/8 cup packed light brown
sugar 2
tablespoons turbinado
sugar 1/4 teaspoon kosher salt 2 teaspoons
organic Matcha powder 1/4 cup roughly chopped pecans 6
tablespoons butter room temperature.
WET INGREDIENTS 6 ripe bananas 1 cup coconut oil (cold pressed, non-refined) 2/3 cup
organic coconut milk 3 eggs, hormone free, omega 3 enriched 2
tablespoons lemon juice DRY INGREDIENTS 1 cup coconut
sugar 2 teaspoons raw
organic stevia (green powder) 1 3/4 cups
organic almond flour (this is cheaper when purchased in bulk) 1 3/4 cups
organic tapioca starch 1 1/2 teaspoons
organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
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
Tomato Sweet Basil Sauce 2
tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2
tablespoons full - bodied red wine 2 (796 mL) cans
organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown
sugar
1/3 cup olive oil 2
organic eggs 1/2 cup Irish cream liquor, I used my home made Irish cream version 1/3 cup unrefined
sugar 1 tsp vanilla extract 1 cup whole wheat pastry flour, minus two
tablespoons 1/2 tsp aluminum free baking powder 12 oz dark chocolate chips
7 to 8
organic apples 1/4 — 1/2 cup
sugar (evaporated cane juice) 1/4 cup water 2
Tablespoons potato or corn starch Gluten - Free Pie Crust Dough for 2 crusts Preheat oven to 350oF Core...
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 pounds fresh
organic strawberries 2
Tablespoon sugar / evaporated cane juice (optional) 1
Tablespoon lemon juice Cashew cream 6 individual gluten - free shortcakes Rinse and pat dry strawberries.
2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup
organic cane
sugar and 1
tablespoon for sprinkling on top (or coconut palm
sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips
* 1/4 cup olive oil (I used
organic, extra virgin) * 3
tablespoons unrefined
sugar (I used Madhava blonde coconut
sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup
organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
4
organic eggs, 3
tablespoons coconut
sugar, 1
tablespoon vanilla extract, pinch salt, 3 drops DoTerra peppermint essential oil, heaping half cup of bittersweet chocolate chips and 1/3 cup coconut oil.
1/3 cup of
sugar 1/2 cup of butter (I used Smart Balance) 2 eggs 1 cup of whole wheat flour (King Arthur) 1 cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3
tablespoons of powdered Peanut Butter 1
tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3
tablespoons of
organic cocoa nibs (you can use chocolate chips)
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm
sugar (or increase maple syrup to 1/2 cup) Zest of one
organic orange 2 teaspoons vanilla paste, or 1
tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
* 1 cup
organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2
tablespoons unrefined
sugar (I used Madhava blonde coconut
sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably
organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
9
tablespoons of ground flax seed meal 1/4 cup of brown
sugar 1/4 cup of agave nectar or maple syrup 1 egg 1
tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used
organic) 2
tablespoons of
organic cocoa nibs
2 meyer lemons, sliced into 1/4 inch rounds (I prefer
organic when eating the rind) 2 cups
sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2
tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted
For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2
organic eggs — 7
tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane
sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup
organic creamy peanut butter 1/2 cup confectioners
sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2
tablespoons confectioners
sugar.
Cake 3 cups
organic unbleached white flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane
sugar 1 cup canola oil 4 teaspoons instant espresso powder dissolved in 2 cups water 4 teaspoons vanilla extract 4
tablespoons cider vinegar
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups
organic powdered
sugar, sifted 1 teaspoon instant espresso powder 2
tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract
Ingredients 8 large
organic Fuji apples (washed, cored, and cubed; peel only if not
organic) 1 lb fresh
organic cranberries (rinsed) 1 lb
organic raisins 1
Tablespoon ground cinnamon 1
Tablespoon ground nutmeg 2 teaspoons cardamon 3 cinnamon sticks (optional) 6 ounces maple
sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2 cups water Directions 1.
Laska, Baker's Cocoa 4
tablespoons soy milk Westsoy, Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply Organic 2 1/4 cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2 cup Let's Do Organic, Creamed Coconut 3 Tablespoons water To make t
tablespoons soy milk Westsoy,
Organic, Unsweetened Plain 1
tablespoon vanilla extract Simply
Organic 2 1/4 cups confectioners»
sugar (Trader Joe's
organic, cane juice and tapioca) 1/2 cup Let's Do
Organic, Creamed Coconut 3
Tablespoons water To make t
Tablespoons water To make the cake: 1.
* 8 cups
organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2
tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a
tablespoon or two of palm or brown
sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2
tablespoons Thai fish sauce * 3 medium carrots, peeled if not
organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably
organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2
tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2
tablespoons (cool to room temperature)
FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups
sugar: evaporated cane juice (Trader Joe's
organic) 2/3 cup coconut oil (Trader Joe's
organic) 1
tablespoon ground golden flaxseeds (Nuts.com,
organic) 1
tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply
Organic 1 cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2
tablespoons apple cider vinegar (Trader Joe's
Organic)
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2
tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1
tablespoon powdered
sugar
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2
tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1
tablespoon instant espresso powder (decaf is fine) 1
tablespoon brewed coffee (decaf is fine)
I used a coconut / sunflower oil mix (called Sun Coco
organic oil) and added 3
tablespoons of pure maple
sugar to give them a little more sweetness and add stickiness to the batter.
Ingredients 16 oz strawberries 1 cup dark chocolate chips 1
tablespoon coconut oil 5.4 oz coconut milk (BPA - free can or homemade) 1/4 cup
organic powdered
sugar
Non-stick cooking spray 1-1/2 cups whole wheat flour 1/4 cup cocoa powder 1/2 cup wheat germ 2
tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup
organic coconut oil at room temperature 1/4 cup packed light brown
sugar 4 medium rip bananas, mashed 2
tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4 cup water 2 large eggs 1/3 cup semisweet chocolate chips, finely chopped
1 cup raw cashews, soaked for at least 2 hours 1/2 cup
organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup
organic powdered
sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1
tablespoon lemon juice
sugar, preferably
organic * 1 1/2 teaspoons ground cinnamon * 2 1/4 cups fresh pumpkin puree or canned pumpkin * 6
tablespoons whipping cream, preferably
organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably
organic and free - range * 2 cups
sugar, preferably
organic * 2
tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably
organic * 2 oz.
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2
tablespoons freshly squeezed orange juice 2/3 cup coconut
sugar 1/4 cup
organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2
tablespoons organic white
sugar 1 large egg 1 1/2
tablespoons freshly grated lemon zest (use a microplane for this)
8 cups popped
organic popcorn, warm 3
tablespoons butter 2 teaspoons curry powder or hot curry powder 1/2 teaspoon kosher salt 1/2 teaspoon
sugar 1/2 cup toasted coconut, golden raisins and / or sliced almonds, optional
For the almond crumble: 2/3 cup rolled oats (not quick) ground in a food processor 1/2 cup whole wheat pastry flour 1/3 cup brown
sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup raw whole almonds, coarsely ground in a food processor 2
tablespoons cold Earth Balance margarine, cut into pieces 2 1/2
tablespoons organic high - oleic safflower oil
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup
organic evaporated cane
sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1
tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3
tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3
tablespoons sucanat or
organic evaporated cane
sugar 1
tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure vanilla
Maple - Vanilla Icing - In a large bowl whisk together 2 cups
organic powdered
sugar, 3
tablespoons maple syrup, 1
tablespoon whole
organic or raw milk, and 1/8 teaspoon sea salt.
What You'll Need: 4 cups of Namaste Perfect Flour Blend 1
tablespoon of
organic cane
sugar 1
tablespoon of yeast 1 teaspoon of sea salt 1/4 cup of olive oil 2 - 3 cups of warm water
* 1 cup
organic or raw
sugar * 2
tablespoons cocoa powder, preferably fair - trade * 1/4 -1 / 2 cup almond oil (or avocado, grape seed, or jojoba oil) * 1 - 2 drops all - natural peppermint essential oil * a drop or two of Vitamin E oil - optional
Substitution option: If you don't have (or don't like) stevia, you can use coconut palm
sugar, xylitol, or
organic granulated white
sugar in its place; start with 1
tablespoon, then sweeten to taste.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups
organic powdered
sugar (make your own in blender or processor: blend 1 cup
organic sugar with 2
tablespoons arrowroot until powdery fine), 3
tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.