Not exact matches
2 packages of
plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai
coconut milk 3
tablespoons honey 1 teaspoon vanilla extract generous squeeze of lemon juice
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.
Ingredients: 1/2 cup of
plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2
tablespoons of
coconut sugar 1
tablespoon of brown rice syrup or honey 2
tablespoons of
coconut oil — melted 2
tablespoons of almond
milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
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)
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup
coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole -
milk plain yogurt 4
tablespoons cold unsalted butter, cut into small pieces 3
tablespoons evaporated cane juice
1 cup
plain or unsweetened
coconut milk (or other
milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1
tablespoon chopped toasted walnuts 2
tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
1/2 cup of
plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2
tablespoons of Natvia Natural Sweetener 1
tablespoon of brown rice syrup 2
tablespoons of
coconut oil — melted 2
tablespoons of almond
milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
2 large red flesh plums (black plums work too) 6 red cherries 1/2 teaspoon ground vanilla (or 1 teaspoon extract) 2 teaspoons
coconut butter 1 1/2 cups
plain soy
milk (see note) 2
tablespoons chia seeds
I used Blue Diamond Almond -
Coconut milk (
plain, unsweetened) instead of Califia's, Lyle's Golden Cane Syrup in place of the brown rice syrup [I like the taste way better], and 1
Tablespoon goat butter [because why not?].
3 cups
plain almond
milk 1/4 cup full fat
coconut milk 2
tablespoons goji berries 2 teaspoons lucuma powder good pinch of sea salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground vanilla bean
1 can full fat
coconut milk, refrigerated overnight 5 to 6 ounces
plain, plant based yogurt 2 to 3
tablespoons pure maple syrup
We used a recipe that included
Coconut milk, sugar, dry
milk, and a couple of
Tablespoons of Organic
Plain Yogurt as a starter.
3/4 cup light spelt flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1
tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt pinch of ground cinnamon 1/4 cup
coconut oil, melted 1 teaspoon vanilla extract 3
tablespoons plain nut
milk 1/4 cup light tahini 1/2 cup
coconut sugar mint dark chocolate, for topping
coconut ribbons, for topping
-- 2 tbsp sugar — 1 tsp baking powder — 1 cup gluten free
plain flour — 1/2 tsp salt — 1 egg — 1 1/4 cups lactose free
milk — 2
tablespoons melted butter /
coconut oil — 8 slices of bacon, trimmed — maple syrup, to serve
ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup
coconut milk (plus 2
tablespoons) 2 lemons (finely grated zest, plus 3
tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1
tablespoon lemon juice 1
tablespoon granulated sugar 3
tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup
plain coconut -
milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar
A Better Pecan Pie Part 1: Spelt Crust 1/2 cup melted
coconut oil or non-dairy butter 1/4 cup brown sugar 1 cup wholegrain spelt flour 1 cup
plain flour 2
tablespoons ground flaxseeds 1/2 cup almond
milk 1 teaspoon cinnamon a pinch of salt
Cake Batter 12 ounces soft dates — chopped 1/4 plus 1
tablespoon coconut oil - melted 1
tablespoon vanilla extract pinch of salt 4 cups
plain almond pulp left from making almond
milk 1 1/2 cup fresh blueberries 1 - 2
tablespoons freshly squeezed lemon juice
biscuits 1 1/4 cup whole spelt flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 2
tablespoons maple sugar * 5
tablespoons virgin
coconut oil, melted 1/2 cup unsweetened,
plain almond
milk 1/2 teaspoon vanilla extract
Ingredients 2 cups
plain almond
milk 2 cups canned light
coconut milk 3
tablespoons maple syrup 4 teaspoons vanilla 1/4 teaspoon nutmeg Pinch of salt
Kefir Chia Pudding Recipe 1 cup organic whole
milk plain kefir 2 to 3 teaspoons pure maple syrup or honey 1/4 teaspoon pure vanilla 3
tablespoons chia seeds Topping Suggestions: Fresh fruit such as strawberries, blueberries or sweet cherries Chopped toasted almonds Toasted
coconut flakes
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can
coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2
tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste
plain yogurt, for serving
-- 4
tablespoons honey, divided — 1
tablespoon coconut oil — 1/2 cup pitted cherries — 3 cups pitted and chopped peaches, nectarines and / or plums — 1 cup
plain whole
milk yogurt — 1 teaspoon pure vanilla extract
Next, add 1/2 cup plus 2
tablespoons unsweetened
plain coconut milk yogurt and pulse 6 - 8 times, or until dough starts to form into a ball.
• 1 avocado 2
tablespoons Dutch - process cocoa powder • 1 medium cold banana • 1/4 cup
plain Greek yogurt or
coconut cream • 2 - 4
tablespoons milk, optional • 1/2 teaspoon vanilla extract
ingredients 1 clove garlic, minced 1/2 to 1 small jalapeno, seeded and finely chopped 2 teaspoon red curry paste sea salt, to taste Juice of one lime 1/2
tablespoon coconut oil 1
tablespoon coconut nectar, yacon syrup or 2 - 4 drops of
plain or lemon stevia to taste 1 cup
coconut milk (full - fat Native Forest, Nature's Value or Arroy - D) 1/2 red onion, chopped 1 red bell pepper, chopped 1 sweet potato, peeled Basil, cut into thin strips