1 cup tahini 1/2 cup evaporated cane sugar 1/2 cup coconut sugar 1 teaspoon ground cardamom 1 farm fresh egg 1/2 cup oat flour 1
teaspoon baking powder sesame seeds
Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons
sesame tahini or another nut butter 1/4 cup cocoa
powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1 ripe starfruit — optional
2 cups white rice flour 1/3 cup raw white
sesame seeds 1/3 cup raw black
sesame seeds (white may be used instead) 3/4
teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup
sesame butter (tahini) 2/3 cup nondairy milk 1
teaspoon almond extract 1
teaspoon vanilla extract 1 1/4
teaspoon xanthan gum
12 ounces blueberries (fresh or frozen) 1 cup rice flour 1 cup garbanzo bean flour 1/2 cup tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/4 cup Ener - G Egg Replacer 1/2 cup cold water 1/4 cup sugar (evaporated cane juice) 1/4 cup
sesame tahini 1 tablespoon apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup soy milk or other nondairy milk 1/2 cup of boiling water
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1
teaspoon alkaline free
baking powder — 1/2
teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (
sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1
teaspoon pure vanilla extract)-- pinch of sea salt
Crust: 1/2 cup rolled oats 3 tablespoons
sesame seeds 1 cup whole wheat pastry flour or white whole wheat flour 1/2
teaspoon baking powder 3/4
teaspoon salt 1/2
teaspoon black pepper 1/2
teaspoon sweet paprika 1/2
teaspoon dried oregano 1/3 cup plain soy milk 1/3 cup extra virgin olive oil
2 cups almond flour 1/2 cup unsweetened shredded coconut 2 tablespoons coconut flour 2 tablespoons coconut palm sugar 1 tablespoon arrowroot starch 1/2
teaspoon baking powder 1/4
teaspoon sea salt 1/4 cup coconut oil 1/4 cup coconut butter 1/3 cup coconut nectar 2
teaspoons vanilla extract zest of 1 large orange 1 tablespoon
sesame seeds