1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1
teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
Not exact matches
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 organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages
of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic
vanilla extract 2
teaspoons ground organic nutmeg 1/2 cup arrowroot 14 ounces
vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans
of organic canned pumpkin
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
2 cans
of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup for a
vegan option) 1
teaspoon vanilla extract or
vanilla bean paste 4 - 6 drops
of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
1/2 (8 - ounce) package
vegan cream cheese 1/2 (16 - ounce) package extra-firm tofu 1/4 cup powdered sugar 1
teaspoon vanilla extract Zest
of 1 lemon
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1
teaspoon ground cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon
of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
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)
Ingredients: 3/4 cup
vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I tweaked a bit to make
Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup
vanilla almond milk + a dash
of vanilla coconut milk A dash extra
vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2
teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4
teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5 Tablespoons
of cold
vegan margarine, cut into chunks 1
teaspoon vanilla extract
CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup
of oatmeal and grind it in a blender) 2
teaspoons baking soda 3/4
teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2
teaspoons vanilla extract 3/4 cup
vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut
1 cup
of vegan margarine 1 cup soy milk, preferably
vanilla flavor 1 tablespoon lemon juice 1
teaspoon vanilla extract 1
teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting
2
teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this
vegan) 1
teaspoon pure
vanilla extract pinch
of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes
1/2 cup currants 1 cup spelt flour 1/4
teaspoon sea salt 1/2
teaspoon baking powder 1/2
teaspoon each
of cinnamon + ginger 1/4
teaspoon each
of nutmeg + all - spice 3 tablespoons
vegan butter 1 flax or chia egg (1 tablespoon
of seeds to 3
of water) 1/2
teaspoon vanilla extract 1/4 cup maple syrup
I also added a
teaspoon of vegan protein powder, a pouch
of baking powder, cinnamon, and
vanilla extract.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2
teaspoons of baking soda Scant 1/4 cup
of brown sugar 1/4 cup
of maple syrup (I used a bit less than a full 1/4 c) 1/2
teaspoon ground cinnamon 1/2
teaspoon of salt 1
teaspoon of vanilla extract 1/4 cup
of melted coconut oil (I used Nutiva) 1 cup
of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup
of almond meal (see notes) 1/2 cup
of rolled oats Walnuts, chopped 1/4 cup
of dark
vegan chocolate chips
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1
teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2
teaspoons baking powder 1 tablespoon ground ginger 1
teaspoon ground cinnamon pinch
of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2
teaspoons vanilla extract or
vanilla bean paste 1/2 cup
vegan chocolate chunks
3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum
of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin seeds 1/4 cup mini dark chocolate chips (I use
vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch
of sea salt 1
teaspoon vanilla extract — optional
Filling: 1 1/2 cups raw cashews, soaked overnight juice
of 2 lemons 1
teaspoon of vanilla extract 1/3 cup coconut oil, melted 1/3 cup liquid honey (
vegans: use agave nectar!)
Blend together 1/2 -1 sliced avocado, 1
teaspoons cinnamon, 1 - 2 scoops
of organic whey or
vegan protein, 4 - 6oz full fat coconut milk, 1 - 2
teaspoons almond butter, 1 - 2
teaspoons carob or cocoa powder, and a dash
of natural
vanilla extract or
vanilla powder.
Ingredients: 3/4 cup
vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4
teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw light agave syrup 6 tablespoons light organic cane sugar 3/4
teaspoon very finely grated lemon zest 1/2
teaspoon fine sea salt 4
teaspoons pure
vanilla extract 1/2
teaspoon pure coconut
extract 1/4
teaspoon pure almond
extract 1 1/2 ounces
of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer
1/2
teaspoon cream
of tartar 1
teaspoon baking powder 1/2 cup coconut oil or
vegan butter substitute 2 cups flour 3/4 cup sugar 1 pinch
of salt 1
teaspoon vanilla extract 1/4 cup soy or almond milk 1/4 cup cinnamon sugar (I like a blend
of 1 tablespoon
of cinnamon for a 1/4 cup sugar, but you can blend according to your taste)