Not exact matches
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced
almonds, pulsed in a
food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4
teaspoon ground cinnamon 2/3 cup plain
almond milk 2
teaspoons vanilla
extract 1/2
teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
Almond Mint: ⅛
teaspoon McCormick's Pure
Almond Extract; 2 drops McCormick's Neon Blue
food coloring
1) 1 1/2 cups of
almond flour or
almond meal (I ground whole
almonds in the
food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2
teaspoon baking powder 4) 1/4
teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2
teaspoons of pure vanilla
extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)
Healthy
Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2
teaspoons baking soda 1/8
teaspoons baking powder 1
teaspoon ground cinnamon 1
teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened
almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2
teaspoons vanilla
extract 1/2 cup raisins
Place potato starch, brown rice flour,
almond meal flour, brown sugar, butter, 1/4
teaspoon salt, and
almond extract in a
food processor; process until well blended.
Simple recipe, in
food processor put 1/2 cup unsweetened
almond milk, 1 ripe avocado, peeled and pitted, 2 1/2 tablespoons cacao powder, 1/4 cup pure maple syrup, 1
teaspoon vanilla
extract, 1/4
teaspoon almond extract, 1/4
teaspoon cinnamon.
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1
teaspoon pure peppermint
extract 1.25 cups oat flour (you can make your own by blending in a
food processor down to flour) 3/4 cup
almond meal 1/2 cup unsweetened cacao powder 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1/3 cup of vegan, dark chocolate chips
1 cup butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 1
teaspoon vanilla
extract 1/2
teaspoon almond extract 1 (3.4 ounce) package instant pistachio pudding (dry mix) 2 eggs 2 1/4 cups cups all - purpose flour 1
teaspoon baking soda 1/4
teaspoon salt 1/2 cup dark chocolate chips 1/2 cup green M&M s 1/2 cup chopped walnuts green
food coloring * optional
Frosting: 1/4 cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon
Almond Milk 1.5
teaspoons Vanilla
Extract 1.5
teaspoon Stevia
Extract 1/4
teaspoon Almond Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red
Food Coloring to desired pink
Lemon Coconut Macaroons Adapted from Paula Deen on the
Food Network Ingredients 1 large egg white 1/8
teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2
teaspoon lemon
extract 1/2
teaspoon vanilla
extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of
Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2
teaspoons almond extract 1
teaspoon vanilla
extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4
teaspoons baking powder 1
teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel
food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2
teaspoons pure vanilla
extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2
teaspoons almond extract 1
teaspoon vanilla
extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4
teaspoons baking powder 1
teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel
food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2
teaspoons pure vanilla
extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1
teaspoon vanilla
extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground in a
food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup
almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
Pick - Your - Poison Devil's
Food Cupcakes: Replace the vanilla
extract with 1/2
teaspoon of another flavor
extract, such as coffee, hazelnut,
almond, or peppermint.
2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup
almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1
teaspoon pure vanilla
extract 1/4
teaspoon fine sea salt 1/4
teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or
food processor, blend the coconut and oats into a fine powder.
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2
teaspoons almond or mint
extract or maybe even some
food coloring for tinting)
Almond Glaze Ingredients: 1 Cup Powdered Sugar 1 1/2 Tablespoons Light Corn Syrup 2 Tablespoons Water 1/2
Teaspoon Almond Extract (or any extract of your choice) Pink or Red Gel Food Coloring (I prefer Amer
Extract (or any
extract of your choice) Pink or Red Gel Food Coloring (I prefer Amer
extract of your choice) Pink or Red Gel
Food Coloring (I prefer Americolor)