Sentences with phrase «tbsp melted vegan butter»

For the donuts: 1 cup all - purpose flour 1/4 cup white whole wheat flour 1 1/8 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 cup packed brown sugar 1/2 cup unsweetened almond milk 1/3 cup pumpkin puree 2 TBSP melted vegan butter or coconut oil

Once my dough was rolled out and ready for the filling (with the spread of vegan butter already painted on) I quickly mixed the above with 1/2 tsp vanilla, 2 TBSP water and 1.5 TBSP melted vegan butter till it made a silky paste.

5 tbsp melted vegan butter / coconut oil (just melt it by putting the butter in a microwave - safe bowl and nuking it for 30 seconds or until you can see that it's mostly melted)

Not exact matches

Wet ingredients: 4 tbsp vegan butter, melted — or you can use coconut oil 150 ml plant - based milk of choice, warmed 7g sachet of yeast 3 tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja vegan butter, melted — or you can use coconut oil 150 ml plant - based milk of choice, warmed 7g sachet of yeast 3 tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Vegan ice cream to serve - we love Booja Booja

- * lukewarm water shouldn't feel hot or cold, just roughly body temperature - to make vegan: use 1/3 cup + 1 tbsp olive oil or melted vegan margarine in place of the butter in the filling.

3 tbsp olive / coconut oil / vegan butter (doesn't have to be melted, as long as it's soft or at room temperature)

To make a simple caramel, melt together 1/2 cup brown sugar, 1/4 cup earth balance vegan butter, and up to 2 TBSP almond milk until the perfect consistency is reached.

Dough 1/2 tsp active dry yeast 1/4 cup warm water, between 105 - 108 ˚F 1 tbsp vegan butter, melted 2 tbsp non-dairy milk 4 tsp cane sugar Scant 1/4 tsp fine sea salt 1 cup unbleached flour

2 granny smith apples, peeled and chopped 1 tsp butter (or vegan butter, or coconut oil) 1 tsp cinnamon 3 overripe bananas, mashed 3/4 cup pumpkin puree 1 egg 1 tsp vanilla extract 2 tbsp maple syrup 2 tbsp coconut oil, melted

1 cup gluten free flour 1/4 tsp fine sea salt 3/4 cup almond milk 3/4 cup water 1/4 cup soft silken tofu 2 tbsp vegan butter, melted 2 tbsp cane sugar, optional

1 cup freshly ground (or gently melted) coconut butter 1 tsp vanilla Pinch salt 1/2 cup cashew meal 3 tbsp raw honey (or use maple syrup for a vegan version) 2 tbsp raspberry juice (optional)