1 cup almond flour (finely ground almonds) 1/2 cup cocoa, plus extra for dusting 1 - 3 teaspoons finely ground coffee, to taste 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup sugar 1 stick (8 tablespoons) butter, melted, plus extra for greasing the pan 1/2 cup milk 2 eggs 1 teaspoon vanilla 1/2
teaspoon almond extract Powdered sugar for dusting (optional)
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like
almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa
powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla
extract pinch of salt 1.
3/4 cup unsweetened
almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla
extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2
teaspoons baking
powder 3/4
teaspoon salt 1/2
teaspoon baking soda 3 large eggs, room temperature 2
teaspoons almond extract 1 1/2
teaspoons finely grated lemon zest 1 cup well - shaken buttermilk
Powdered sugar 1/4 cup sliced
almonds, toasted
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons
powdered sugar (depends on how sweet you want the filling) 1
teaspoon vanilla
extract (or use
almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2
teaspoon baking
powder 1/4
teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2
teaspoons vanilla
extract 18 whole unblanched (with skins)
almonds or pecan halves Sift the flour, baking
powder and salt into a medium bowl and set aside.
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2
teaspoon vanilla
extract 3 tablespoons Anthony's Cocoa
Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's
Almond Flour Pinch salt 1/4 cup Anthony's Cocoa
Powder 1/4 cup honey 3 tablespoons Anthony's...
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1
teaspoon vanilla
extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it plain.
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1
teaspoon of vanilla
extract 1.5 cups of all - purpose flour (I used King Arthur) 2
teaspoons of baking
powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced
almonds.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla
extract 1
teaspoon pure
almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
3/4 cup rolled oats 1 cup
almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking
powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4
teaspoon pure
almond extract 1
teaspoon pure vanilla
extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4
teaspoon ground cinnamon 1/2
teaspoon baking
powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2
teaspoons pure vanilla
extract 1/4
teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2
teaspoons ground cinnamon 1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg 1/2
teaspoon baking
powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2
teaspoons pure vanilla
extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or
almond milk
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa
powder 1
teaspoon baking
powder 1/4
teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2
teaspoons Amaretto 1
teaspoon vanilla
extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy
almond butter 5 tablespoons cocoa
powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1
teaspoon vanilla
extract 1/2
teaspoon baking soda 1/4
teaspoon salt 3/4 cup dark chocolate chips
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking
powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1
teaspoon vanilla
extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use
almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
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)
For icing, in a medium bowl combine
powdered sugar, 1
teaspoon water and 1 1/2
teaspoons almond extract.
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 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1
teaspoon vanilla bean
powder or 1 tablespoon vanilla bean
extract 2 cups blanched
almond flour 1 cup macadamia nut flour (or use all
almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2
teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1 1/2 cups whole - wheat all - purpose flour 1
teaspoon baking
powder 1 pinch of salt 2 large bananas 1 tsp vanilla
extract 1/2 cup
almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chips
1/3 cup
almond flour 1 banana 1/8 cup
almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia
powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1
teaspoon pure vanilla
extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2
teaspoons baking
powder 1/4
teaspoon ground cinnamon 1/2
teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2
teaspoons vanilla
extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4
teaspoon vanilla
extract pinch of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup
almond meal 1 1/2
teaspoons baking
powder 1/2
teaspoon salt 1 cup
almond or soy milk 1/4 cup sugar 1
teaspoon vanilla
extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
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
raw
almonds — 1 cup filtered water — 4 cups stevia
powder — a pinch — optional pure vanilla
extract — 1/2
teaspoon — optional
1 1/3 cups coconut oil 1 cup coconut sugar 2 1/2 cups tapioca starch (flour) 2 cups
almond flour 1/2 cup coconut flour 2
teaspoons baking
powder 1
teaspoon sea salt 4 hormone - free omega 3 eggs 2
teaspoons liquid stevia (or stevia leaf) 1
teaspoon pure vanilla
extract
3 Tbsp warm water 2 Tbsp Ener - G Egg Replacer
Powder 1/8
teaspoon cream of tartar 3 1/2 cup confectioner's sugar 1/4 tsp vanilla 1/4
teaspoon almond extract 1/4
teaspoon orange
extract
500g» 00» Flour (AP or Pastry flour will do) 4 eggs, 3 whole and one separated 15g Baking
powder 300g Sugar, plus more for sprinkling 1 tbsp Honey A tablespoon or two of Anise liquor (like Anisette, Varnelli or Sambuca) A
teaspoon or two vanilla
extract About 200 grams
Almonds
2 - 2 1/2
teaspoons matcha green tea
powder * 2
teaspoons maple syrup (agave and honey work, too) 1/4
teaspoon vanilla
extract (optional) 4 tablespoons water ~ 2/3 cup
almond milk (or other dairy or plant - based milk) ice cubes
1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water) 1 cup unsweetened
almond milk 1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1
teaspoon vanilla
extract 2 tablespoons coconut oil 1
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon nutmeg 1/4
teaspoon cloves 2 tablespoons baking
powder 1/4
teaspoon baking soda 1/2
teaspoon sea salt 1 1/2 cups oat flour
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking
powder 1/2
teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2
teaspoons pure vanilla
extract 1/4
teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of
almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground
almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla
extract 1
teaspoon of baking
powder 3 tablespoon of
almond milk pinch of sea salt
1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1
teaspoon baking
powder 1/2
teaspoon baking soda 1/2
teaspoon kosher salt 2 large eggs 3 tablespoons canola oil 1 tablespoon orange zest 2
teaspoons lemon zest 1 1/2
teaspoon vanilla
extract 1/2
teaspoon almond extract 1 cup dried cherries, roughly chopped 1 cup unsalted, shelled pistachios
4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa
powder 1
teaspoon vanilla
extract 1/4
teaspoon salt 1/4 cup
almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein
powder 1
teaspoon baking
powder Powdered sugar for garnish (optional)
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup coconut oil, melted and slightly cooled 1/2
teaspoon vanilla 1/2
teaspoon coconut
extract 1 1/2 cups all - purpose flour 1/4
teaspoon baking soda 1/4
teaspoon baking
powder 1/4
teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy milk 1/2 cup shredded unsweetened coconut, lightly toasted 1/2 cup
almonds, chopped 1/2 cup dairy - free mini chocolate chips
reduced fat cream cheese, softened 1/4 Cup
Powdered Sugar 1/2 Cup heavy whipping cream (substitute 1 C. Fat Free Cool Whip if you want a low - cal dessert) 2 Tablespoons orange zest (about 1 orange) 1/2
teaspoons almond extract 2 Tablespoons white coarse sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
1 cup and 2 tablespoons brown rice flour 1/4 cup each
almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1
teaspoon baking
powder 1/2
teaspoon soda 1/4
teaspoon salt 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1
teaspoon vanilla
extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
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
Filling: 1 Tablespoon Chia Seeds 4 Tablespoons Fresh Lemon Juice 1 Tablespoon Fresh Lemon Zest 1 Tablespoon Coconut Oil 2 Tablespoons Unsweetened Vanilla
Almond Milk 3 Tablespoons Unsweetened Applesauce 1/2
teaspoon Baking
Powder 1/4
teaspoon Sea Salt 1/2
teaspoon Pure Vanilla
Extract 1/4
teaspoon Liquid Stevia 2/3 cup Oat Flour
ADVERTISEMENTS ADVERTISEMENTS Ingredients 1/2 cup cup raw
almonds 1/3 cup pitted medjool dates (about 6) 1 tablespoon cocoa
powder 3/4
teaspoon vanilla
extract ⅛
teaspoon peppermint
extract 1 tablespoon coconut... Read More
2 Large Ripe Bananas 3/4 cup Date Sugar 1/4 cup Applesauce 1/3 cup
Almond Milk 1 Tablespoon Lemon Juice 1/4 cup Coconut oil, melted 1/2
teaspoon Pink Sea Salt 1 Tablespoon Pure Vanilla
Extract 1 Tablespoon Cinnamon 1 Tablespoon Ground Flaxseeds 1
teaspoon Baking Soda 1
teaspoon Baking
Powder 1 1/4 cup Gluten - Free Flour Mix Optional: 1/2 cup chopped Walnuts
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin on, finely crushed) 1
teaspoon baking
powder 1/2
teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2
teaspoon vanilla
extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla
almond milk
Cake: 1/2 cup sour cream (not fat free), room temperature 1/2 cup milk (not skim or fat free), room temperature 2 cups all - purpose flour 1/4 cup cornstarch 1
teaspoon Kosher or sea salt 1/2
teaspoon baking
powder 1/2
teaspoon baking soda 1/2 cup unsalted butter, softened to room temperature 8 ounces marzipan (about 3/4 cup) 1 1/4 cup granulated sugar 5 large eggs, room temperature 2
teaspoons pure vanilla
extract 3/4
teaspoon pure
almond extract *
I did it mostly like yours: 3 Tablespoons of
Almond Meal 2 Tablespoons of Carob
Powder 2 Tablespoons of Honey 1
teaspoon of Vanilla
Extract 1 Egg Pinch of salt 3 dashes of Cinnamon 1 Tablespoon
Almond Milk 1 Tablespoon
Almond Butter Mix well, put in greased coffee mug, microwave for 1:30 minutes.
Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1
teaspoon vanilla
extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup
almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
almond meal (ground
almonds) 1 1/4
teaspoons baking
powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1
teaspoon vanilla
extract 1 cup
almond flour (meal) 1
teaspoon ground cinnamon (I used Vietnamese cinnamon) pinch of ground cloves zest of 1 clementine (I used 2
teaspoons granulated orange peel) 4
teaspoons instant espresso
powder
2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2
teaspoons vanilla
extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2
teaspoons baking
powder 2
teaspoons baking soda 2
teaspoons xanthan gum 1
teaspoon cinnamon 1
teaspoon mace 1/2 cup ground
almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground
almond 3 tablespoons of raw cacao
powder or cocoa
powder 1/2
teaspoon of baking
powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2
teaspoon of vanilla
extract or
powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)