I did make a couple of changes - I couldn't find almond paste, so I used 1
tbsp organic vanilla almond butter that I had.
Not exact matches
• 1.5 scoop Labrada LeanPro 8 protein • 1 cup cornmeal • 1/2 cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1 cup Greek yogurt • 2
tbsp organic, raw honey • 1/2 cup corn (drained, not creamed) • 1
tbsp vanilla extract • 3
tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **
1/2 cup of earth balance 1/2 cup of spectrum palm shortening ⅛ cup of non-dairy milk (you may not need it all, but have it ready, just in case) 1
tbsp of
vanilla extract 3 cups of
organic powdered sugar
2 1/2 cups One Degree
Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1 cup almond milk 1 tsp pure
vanilla extract 1/2 cup oil 2
Tbsp orange zest 1/4 cup fresh orange juice 1 1/2 cups fresh cranberries
I was pleasantly surprised at how simple to make they were, although the ingredients you'll need to add to the mix are a little different than traditional cookie mixes; you'll need 1/2 cup oil (I like Tropical Traditions
organic coconut oil, $ 16 at amazon.com), 1/4 cup applesauce and 1
tbsp vanilla extract.
3 cups old fashioned oats 2
tbsp organic brown sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1/3 cup craisins (optional) 3 cups milk 2 eggs 1 cup canned pumpkin puree 1/3 cup pure maple syrup 1 tsp
vanilla additional maple syrup, for serving
1 cup strawberries, ¹ roughly chopped 1
Tbsp organic cane sugar, ² to taste 1
Tbsp chia seeds ³ 1 tsp pure
vanilla extract (optional) ⁴
Ingredients: 1 lb raw or roasted unsalted almonds 1/4 cup
organic palm fruit oil 2
Tbsp vanilla 1/8 cup sugar 1
Tbsp honey Sea salt to taste
for the cupcakes: 1 cup
organic cane sugar 3/4 cups + 2
Tbsp all - purpose flour 1/4 cups + 2
Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure
vanilla extract 1/2 cup boiling water
1 tsp
organic maple syrup 1 tsp raw maca root powder 1/2 tsp cardamom pinch of Himalayan pink salt 1
tbsp organic Matcha powder 1 tsp
vanilla (or paste from 1
vanilla bean)
3 overripe
organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup of coconut sugar 1/2 cup of plant milk 1 tsp of
vanilla essence or paste 1 tsp of cinnamon 1
tbsp of coconut oil 2
tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
Crumb Topping: 1/2 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1
Tbsp grated orange zest 1/2 tsp cardamom 4
Tbsp margarine Cake: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw cane sugar 2
Tbsp grated orange zest 8
Tbsp margarine, melted 1 cup vegan milk (almond, coconut, soy) 1 1/2 tsp
vanilla extract
1 tsp
organic matcha tea 1 - 2
tbsp hemp seeds 1/4 tsp
organic ground cinnamon (or pumpkin spice blend) 1/2 tsp pure
vanilla extract 1
tbsp collagen peptides 1/2 — 1
tbsp coconut butter or virgin coconut oil * 1/2 — 1 date (optional — omit for no sugar version) 2 cups hot water
By: awhiskandtwowands.com INGREDIENTS 1 c shredded unsweetened coconut 1/2 c coconut oil 1/4 c coconut butter 1/4 c pumpkin seeds 1/2 c raw Brazil nuts 1/2 c raw unsalted cashews 1/2 c raw unsalted almonds 2
TBSP organic matcha powder 1 scoop
Vanilla & Greens Essential Blend, or 2 - 3 TBSP vanilla... Continue re
Vanilla & Greens Essential Blend, or 2 - 3
TBSP vanilla... Continue re
vanilla... Continue reading →
Ingredients 4
organic eggs 2 tsp of
vanilla extract 2 tsp of cinnamon 175g of peanut butter 120g Groovy food agave nectar 3
tbsp Sukrin coconut flour 2 tsp baking soda 200g of 80 % dark chocolate chips.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1
tbsp chia or flax seed in 3
tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2
tbsp sesame seeds / poppy seeds Zest from 1
organic lemon 1
vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
1/2 cup
organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp
vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1
tbsp protein powder (I used VEGA original)
Icing: 1 can chilled coconut milk, (use thickened top portion) 1/2 tsp
vanilla bean paste 2
Tbsp organic blond cane sugar 1 lemon, zest
1/2 cup
organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp
vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1
tbsp protein powder (I used VEGA original) blend together until smooth!
1 1/2 c pumpkin, mashed (from can or bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive oil or coconut oil) 1/4 c
organic maple syrup (or honey or agave) 3/4 c almond flour 1/3 c coconut flour 1 tsp baking soda 1/4 tsp salt 2
tbsp pumpkin spice (or about 1 - 2
tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1/2 tsp ginger) 1/2
tbsp vanilla
1 cup all purpose flour 2 tsp baking powder 1/4 tsp salt 5
tbsp Ancient
Organics Ghee 3/4 cup sugar, plus 1/2
tbsp sugar divided 2 large eggs 1 tsp
vanilla extract 2 nectarines or peaches pitted and cut into 1/2 inch thick wedges 1/2 tsp nutmeg
Dry: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp
vanilla Frosting: 1 cup full - fat coconut cream, chilled 3
Tbsp maple syrup 1 tsp
vanilla bean paste
2 cups coconut shreds 1 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup One Degree
Organics Quick Oats 1/2 cup coconut palm sugar 1/2 tsp nutmeg 1 tsp baking soda 1/4 tsp salt 1/8 cup + 2
Tbsp maple syrup 1/2 cup coconut oil, melted 4
Tbsp water 1/2 tsp
vanilla
Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2
tbsp organic lemon zest, grated 2
tbsp honey or maple syrup 1
tbsp coconut oil 1/2 tsp
vanilla powder
2 cups (5 dl) fine spelt flour 1/2 cup + 2
tbsp (1,5 dl) wholemeal rye flour 4
tbsp cacao powder 6
tbsp (1 dl) whole hazelnuts 6
tbsp (1 dl) sunflower seeds 3
tbsp (1/2 dl) chia seeds 1,5 tsp bicarbonate of soda (baking soda) 1 tsp sea salt 1/2 tsp powdered
vanilla 75 g good quality dark chocolate (at least 70 %), roughly chopped... 2 cups (5 dl) unsweetened yogurt 1 large
organic banana, mashed 3
tbsp (1/2 dl) maple syrup... unscented coconut oil + chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
2 very ripe bananas 2
organic eggs 8 large soft date (approx. 100 g) 2
Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2
organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground
vanilla A generous pinch of salt
Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw
organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried
organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure
vanilla - alcohol free pinch sea salt 2 - 3
tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.
1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground
vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4
tbsp coconut sugar or sweetener of your choice 1 heaping
tbsp virgin coconut oil or butter, soft 2
organic eggs A generous pinch of salt
Almond & coconut layer 200 g almonds (1 1/3 cup) 200 g desiccated coconut flour (2 1/3 cup) 2 very ripe small bananas (approx 150 g) 1 tsp ground
vanilla 1 tsp salt 2
Tbsp organic virgin coconut, melted
Raw lemon cream 1/2 «generous» cup heavy cream (1,5 dl) 1 tsp
organic lemon zest 2
tbsp organic lemon juice 1/2 tsp ground vanilla 1 Tbsp sugar or sweetener of your ch
tbsp organic lemon juice 1/2 tsp ground
vanilla 1
Tbsp sugar or sweetener of your ch
Tbsp sugar or sweetener of your choice
3/4 cups coconut oil 1 cups honey 4 medium / large eggs at room temp 3/4 cup cocoa 1 tsp
vanilla 1 1/2 cups almond meal / flour 1
tbsp baking powder 1 tablespoon instant coffee (THIS is an
organic fair - trade version) Pinch pink salt
1/2 cup brown sugar 1/2 cup corn syrup 1
Tbsp butter 1/2 cup peanut butter 2 cup gluten free Koala Crisp cereal 1 cup peanuts (I used small
organic Spanish peanuts) 1 tsp
vanilla Pinch salt
Classic Dark • 40g raw cacao liquor, finely chopped • 30g raw cacao butter, finely chopped • 1
tbsp raw
organic coconut oil • 1/4 tsp
vanilla powder • 1 1/2
tbsp raw dark agave • 1 — 2
tbsp raw cacao powder
Ingredients: 1 (15 ounce) can black beans, drained and rinsed 1 1/4 cups pure maple syrup 2
TBSP ground flax seeds 2 tsp pure
vanilla extract 1/2 cup
organic fair trade cocoa powder] 1 tsp baking soda 1/2 tsp fine ground Celtic sea salt 3/4 cup gluten free
organic flour Avocado oil cooking spray Instructions: Preheat oven to 350F.
1/2 c butter or ghee 6 oz
organic unsweetened baking chocolate 1 c honey 1 tsp
vanilla extract 1/2 c almond flour 1
Tbsp coconut flour 1/4 tsp sea salt 1/4 tsp baking soda 4 eggs
The Filling: 5 medium avocados 1/2 cup
organic full - fat coconut milk 20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple
Tbsps of lime zest from the limes, depends on their size) 1 tsp pure liquid stevia 1
Tbsp vanilla extract pinch of sea salt to enrich flavors
What you'll need» 500g walnuts» 2 heaped
tbsp cacao or cocoa powder» 1/2 tsp cinnamon powder» 1/4 tsp salt» 20 pitted fresh dates» 1 orange (zest and juice)» 1 tsp
vanilla extract or 1/2 tsp of paste» 3
tbsp Healthy Chef Protein (
organic chocolate + maca or chocolate WPI)» 2 cups coconut, flaked for rolling
Ingredients: 1 (15 ounce) can black beans, drained and rinsed 1 1/4 cups pure maple syrup 2
TBSP ground flax seeds 2 tsp pure
vanilla extract 1/2 cup
organic...
1 c raw,
organic peanut butter (or almond butter) 1/4 c coconut oil, melted 2
Tbsp honey 1/2 tsp pure
vanilla extract 1/4 almonds, roughly chopped 1/2 c almond flour 1/2 c flaxseed meal (1/4 c pure whey protein isolate * optional) 1/4 c + 1
Tbsp organic raisins
You will need the following ingredients: 1
Tbsp coconut oil 1
Tbsp agave nectar or brown rice syrup (for thicker consistency) 1/4 tsp
vanilla extract Pinch of Stevia 2
Tbsp raw,
organic coco powder
200g good quality fair trade white chocolate 4
tbsp raw
organic cacao butter 1/2 tsp ground
vanilla powder (unless your chocolate already contains this)
1 1/2 cups milk (or substitute 1 1/2 cups rice milk) 1 cup Living NOW ® Gluten - Free Baking & Pancake Mix 1 egg (or substitute 1
tbsp applesauce + 1 tsp baking soda) 2
tbsp NOW Real Food ® Turbinado Sugar 1 tsp melted butter (or substitute 1 tsp Ellyndale
Organics ™ Canola Oil) 1 tsp
vanilla extract
1/2 cup NOW Real Food ® Turbinado Sugar 1 egg (or substitute 1
tbsp applesauce + 1/2 tsp baking powder) 1 1/2 cups milk (or substitute 1 1/2 cups rice milk) 1/3 cup Ellyndale ®
Organics Sunflower Oil 1 tsp
vanilla extract 1 cup Living NOW ® Gluten - Free Baking & Pancake Mix 1/2 cup fresh blueberries
Wet Ingredients: 1 cup Currants soaked in 1/2 cup hot water 1 cup Coconut Oil, heated to liquid 1 cup Coconut Crystals 2
Tbsp Vanilla Extract 1
organic Egg lightly beaten
Berry Coconut Breakfast Smoothie 1/2 can
organic coconut milk (whole fat, unsweetened) 2
Tbsp unsweetened shredded
organic coconut1 / 4 tsp stevia powder (or to taste) 1 tsp
organic vanilla extract or almond extractone scoop
vanilla protein powder6 frozen
organic strawberries (or other
organic berry) 2 - 3 ice cubes Combine all ingredients in a blender and blend.
6
Tbsp unsweetened
organic Cocoa 3
Tbsp Coconut Oil * 6
Tbsp unsalted
organic Butter * 2
organic Eggs, room temperature (cold eggs will harden the oil) 1 tsp pure
Vanilla Extract 1/4 cup plus 2
Tbsp Coconut Nectar 3/4 cup Coconut Crystals 1/8 tsp Sea Salt 1/2 cup sifted Coconut Flour (measure after sifting)
1 cup
organic butter, room temperature 1 1/4 cup
organic sugar (or xylitol) 5 free range eggs, room temperature 1
Tbsp pure
vanilla extract 3 cups fine ground blanched almond flour, sifted 1
Tbsp baking powder 1/4 tsp sea salt 1 1/2 cups buttermilk, room temperature
I used one egg, 1/4 cup Native Forest
organic coconut milk (the best), 1/2 scoop ON Gold Standard
vanilla whey protein, 1/2
tbsp extra virgin cold pressed coconut oil, 1/2 tsp
vanilla bean paste, 1 tsp truvia, some ice and a little water.
1 can
organic chick peas, well drained 1/2 cup
organic peanut butter or almond butter 1/2 cup
organic Cuisine Camino Semi Sweet Chocolate Chips (Zehrs / Superstore sells these) 1/2 tsp pure
vanilla extract 2
tbsp pure maple syrup 2
tbsp cacao powder 1/4 cup
organic shredded coconut Blend chick peas in food processor.
INGREDIENTS 8 oz unsweetened almond milk 1/2 cup
organic pumpkin puree 1 small frozen banana (or 1/2 large) 2
tbsp ground flaxseeds 1 tsp
vanilla extract 1/2 tsp ground cinnamon 1/2 tsp ground ginger pinch of nutmeg