Stir remaining 1/4
teaspoon almond extract into cherry pie filling.
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
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.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla
extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
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
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)
Peach, raspberry and
almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1
teaspoon vanilla
extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut
into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked
almonds For
almond crumble, preheat oven to 200 °C / 3
almond crumble, preheat oven to 200 °C / 392 °F.
2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla
extract 1 1/2 cups oat flour * 1
teaspoon baking soda 1
teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or
almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut
into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins
1) 3/4 cup (about 110g) of blanched whole
almonds (which can be either bought or made by soaking whole
almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1
teaspoon of pure vanilla
extract 5) 1
teaspoon of baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped
into small pieces (you can also use chocolate chips)
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)
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T.
almond milk (can substitute dairy milk) 2
teaspoons peppermint
extract 1
teaspoon vanilla
extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4
teaspoon salt 1
teaspoon baking soda 1
teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped
into small chunks
2 cups (240 grams) rhubarb, diced
into 1 / 2 - inch pieces 2 tablespoons granulated sugar 2 tablespoons water 1
teaspoon vanilla
extract 1 1/2 cups (ml)
almond milk (regular milk will also suffice) 3/4 cup (60 grams) old fashioned oats 1 1/2 tablespoons brown sugar, packed 2 tablespoons chopped
almonds 2 tablespoons ground flaxseed (optional)
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute
almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2
teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1
teaspoon pure vanilla
extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped
into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
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.
2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut
into pieces 1
teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla
extract 1/4 cup slivered or chopped
almonds 2 tablespoons flax seed 2 cups water 2 cups dairy free milk (I've used
almond or rice with equal success)
Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut
into thin slices 4 tablespoons rice malt syrup the juice of 1 lemon 1
teaspoon natural vanilla
extract half a
teaspoon dried ginger powder half a
teaspoon cardamom powder For the crumble 300 g
almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]
3/4 cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2
teaspoons of vanilla
extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4
teaspoon of baking soda 1/2
teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of
almonds, and added some coconut flakes) METHOD
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.
Crust and Topping: 1/2 cup whole wheat flour 1/2 cup all - purpose flour 1/2 cup
almond meal 1/2 cup Uncle Sam Original Cereal (or old fashioned oats) 1/2 cup dark brown sugar 1/4 cup granulated sugar 1
teaspoon ground cinnamon 1/2
teaspoon salt 3/4 cup chilled unsalted butter, cut
into 1/2 - inch cubes 1
teaspoon vanilla
extract 1/2
teaspoon almond extract
1 juicy clementine or tangerine, peeled and broken
into segments 1 small beet, peeled and chopped 1⁄2 cup (125 mL) red berries of choice (such as raspberries or strawberries) 1⁄2 ripe banana, preferably frozen 2 tablespoons (30 mL) raw or roasted
almond butter (I prefer roasted) 1 tablespoon (15 mL) chia seeds 1 cup (250 mL) unsweetened
almond milk 1⁄4
teaspoon (1 mL) pure vanilla
extract pinch fine sea salt (omit if using salted
almond butter)
ingredients: for the cake: 240 grams (2 cups) flour 30 grams (1/4 cup) cornstarch 350 grams (1 3/4 cups) sugar 1 heaping
teaspoon kosher salt 1 tablespoon plus 1
teaspoon baking powder 175 grams (6 ounces) butter, soft and cut
into pieces 240 mL (1 cup)
almond milk 170 grams (6 ounces, 6 large) egg whites 2
teaspoons vanilla
extract
1 ripe banana, preferably frozen, peeled and cut
into pieces 1 1/2 cups (6 oz / 185 g) strawberries, stems removed 1/2 cup (4 fl oz / 125 ml) low - fat cow's milk, coconut beverage, or
almond milk 1/2 cup (4 oz / 125 g) Greek yogurt, plain, low - fat 1
teaspoon chia seeds 2 or 3 ice cubes 1 vanilla bean or 1/2
teaspoon pure vanilla
extract 1
teaspoon honey (optional)
4 medium - sized bananas, cut
into 1 - inch pieces and frozen 1 cup frozen cherries 1/2
teaspoon vanilla
extract 1 tablespoon to 1/4 cup unsweetened
almond milk, as needed 2 tablespoons mini vegan chocolate chips
3/4 cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2
teaspoons of vanilla
extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4
teaspoon of baking soda 1/2
teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of
almonds, and added some coconut flakes) METHOD
1 serving of your favorite protein powder 1/2 small frozen banana, cut
into chunks 1/2 cup frozen pineapple pieces 1/2 cup frozen peach slices 1/2 -1
teaspoon vanilla
extract 2 tablespoons raw unsalted
almond butter 1 cup filtered water 4 ice cubes
INGREDIENTS 4 medium - sized bananas, cut
into 1 - inch pieces and frozen 1 cup frozen cherries 1/2
teaspoon vanilla
extract 1 tablespoon to 1/4 cup unsweetened
almond milk, as needed 2 tablespoons mini -LSB-...]
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla
extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
* 1/4 cup
almonds * 2 Tablespoons chia seeds * 3/4 cup water * 8 dates, pitted * 1/4
teaspoon cinnamon * 1/4
teaspoon ground ginger * pinch nutmeg * 1/2
teaspoon vanilla
extract * 1/4 cup pumpkin puree * 1/2 banana, peeled and cut
into chunks * chopped
almonds or whipped cream for garnish (optional)
2 large apples (or 3 small), peeled, cored and chopped
into roughly 3/4 - inch pieces 1 1/2 cups unsweetened
almond milk 2 1/2 cups water 2
teaspoons ground cinnamon 1/4
teaspoon ground nutmeg 1/4
teaspoon salt 2 tablespoons liquid coconut oil (optional) 1
teaspoon pure vanilla
extract 2 tablespoons hemp seeds (You can also use flaxseeds if you prefer.)