1 1/2 cups organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2 cups Florida Crystals (organic) 4
tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2 cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpkin
Not exact matches
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1
organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon
vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g
organic, non-GMO cornflakes (optional)
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)
For the chocolate sauce 2
tablespoons coconut oil, softened 2
tablespoons honey 3
tablespoons Navitas
Organics Organic Cacao Powder 1 teaspoon
vanilla extract 1/2 teaspoon sea salt
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
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)
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 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
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
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
1 cup
organic brown rice, raw 5 cups water (filtered) 3/4 cup pure coconut milk 2 teaspoons pure
organic vanilla extract 1
tablespoon ground
organic cinnamon 1 teaspoon raw
organic stevia leaf powder, or 1/2 cup raw honey)
2 cups
organic whole milk 1/4 cup arrowroot powder * pinch of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2
tablespoons pastured butter 1 teaspoon
vanilla extract
* 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)
1 cup of old fashioned rolled oats (I use gluten free
organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon
vanilla extract 1
tablespoon of protein powder (I used
vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
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..)
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch of whole sea salt 3
tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1
tablespoon natural
vanilla extract 1/2 teaspoon grated lemon zest (
organic) 200 g -LSB-...]
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
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.
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)
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
Banana Hemp Pancakes 1 1/2 medium bananas 3 pasture - raised
organic eggs 1
tablespoon Organic Hemp seeds Splash of Pure
Vanilla extract Organic Coconut oil
1/2 cup soy milk 1
Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3
Tablespoons evaporated cane juice 1
organic orange, zested and sliced Pinch of salt 5
Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon
vanilla extract
3/4 cup
organic pecans or walnuts 2 - 3
tablespoons organic nut butter of choice (we like cashew butter) 1
tablespoon melted
organic coconut oil 2 cups pitted
organic Medjool dates 1/4 cup
organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1 teaspoon
organic vanilla extract 1 teaspoon
organic cinnamon pinch of salt 1/3 cup
organic shredded coconut (optional)
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
Ingredients 1 1/2 cups almond flour 1/2 cup
organic cane sugar 1/4 cup brown rice flour 3
tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons pure
vanilla extract 2
tablespoons ground flaxseed 5
tablespoons water
Organic powdered sugar for dusting
2 cups raw
organic hazelnuts, almonds, cashews, pecans, pumpkin seeds, hemp seeds, or brown rice, soaked overnight (hemp seeds do not need to be soaked) 5 cups filtered water 1/4 teaspoon sea salt 2 - 3 dates, pitted, or 1
tablespoon maple syrup 2 teaspoons
vanilla extract, or 1
vanilla bean, seeded
2 1/2 cups all - purpose flour 1/2 cup almond flour 1
tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3
tablespoons honey 1
tablespoon + 1 teaspoon
vanilla extract 1
vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups
organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3
tablespoons poppyseeds
* 1/2 cup
organic sugar for coating the cookies before baking, plus additional 1/3 cup
organic sugar (I used Wholesome Sweeteners
organic, fair - trade sugar) * 1 1/2 cups
organic, all - purpose flour (I used Central Milling Company
organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba
organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably
organic and free - range * 1 teaspoon pure
vanilla extract * 12
tablespoons (1 1/2 sticks)
organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners
organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
For the waffles: 2 cups almond milk (
vanilla or plain), or your fave non-dairy milk 1
tablespoon organic cornstarch 1
tablespoon apple cider vinegar 2 cups all - purpose flour 3
tablespoons sugar 1
tablespoon baking powder 1/2 teaspoon salt 1/3 cup water 2
tablespoons canola oil 1 teaspoon pure
vanilla extract
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1
tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup
organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon
vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries
INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6
tablespoons of hemp seed (for protein) OR 2 servings high - quality,
organic protein powder of choice 2
tablespoons almond butter 1 teaspoon
vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2
organic eggs — 50 g coconut oil (you can substitute with butter)-- 2
tablespoons tahini (sesame cream)-- 1
vanilla bean, split and seeded (you can substitute with 1 teaspoon pure
vanilla extract)-- pinch of sea salt
1/2 cup / 70 grams
organic whole wheat pastry flour 1/2 cup / 64 grams
organic all - purpose flour 1/4 cup plus 1
tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams
organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or
organic neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2
tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure
vanilla extract 1/2 teaspoon chocolate
extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
* 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
1 cup whole wheat pastry flour (or white whole wheat flour) 1/2 cup oat flour 1
tablespoon baking powder 1 teaspoon baking soda 1/4 cup sugar 1/2 teaspoon cinnamon 1/3 cup
organic canola oil 3/4 cup nonfat yogurt (not Greek) 1/2 cup skim milk 1 large egg 1/2 teaspoon
vanilla extract 3/4 cup pecans, toasted and chopped 1/2 cup dried cherries
* 6
organic beets, boiled for 40 minutes, and then cooled, peeled, and chopped coarsely * 1/2 cup
organic applesauce * 1/2 cup
organic butter, softened * 1 1/2 cups
organic sugar * 2 eggs, preferably
organic and free - range * 1 teaspoon
organic vanilla extract * 1
tablespoon vinegar or lemon juice * 1 cup
organic plain yogurt * 2
tablespoons organic cocoa powder or
organic raw chocolate powder * 1 1/2 teaspoons baking soda * 2 cups sifted
organic spelt flour or all purpose flour * 1 teaspoon fine sea salt
* 6
tablespoons organic spelt flour or all - purpose flour * 1 cup water or
organic milk * 1 cup
organic butter * 1 cup
organic sugar * 1 teaspoon pure
vanilla extract
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used
organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2
tablespoons packed dark brown sugar,
organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure
vanilla extract (I used the seeds from 1/2
vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée,
organic if possible
Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml
Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1
tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand
organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4
tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon
vanilla extract * 240 ml
vanilla extract * 240 ml / 8 oz.
You can get an
organic alcohol free brand and I tried this and substituted half a
vanilla pod with a
tablespoon of alcohol free
vanilla extract with no problems (only had half a pod in the cupboard).
1 cup crispy almonds * 1 cup roasted cashews 1/2 cup crispy sunflower seeds * 1 cup dried apricots (I prefer
organic Turkish apricots), finely chopped 1 cup shredded coconut 1/3 cup coconut oil, gently melted 1/4 cup raw honey (liquid is easiest to work with) Level 1/2 teaspoon sea salt 1
tablespoon vanilla extract
• Lemon Poppy Seed - add 1 1/2
tablespoons lemon
extract, 1 teaspoon
vanilla, 1 teaspoon lemon oil (optional), 1
tablespoon poppy seeds • Rosemary Walnut - add 1 1/2 teaspoons ground
organic rosemary, 1 1/2 teaspoons whole rosemary, 1/2 teaspoon ground sage.