3/4 cup raw cacao powder 1 cup coconut oil 1/4 cup raw honey 1/2 cup raw walnuts 1
teaspoon organic vanilla extract 1/8 teaspoon Himalayan salt
* 6 organic beets, boiled for 40 minutes, and then cooled, peeled, and chopped coarsely * 1/2 cup organic applesauce * 1/2 cup organic butter, softened * 1 1/2 cups organic sugar * 2 eggs, preferably organic and free - range * 1
teaspoon organic vanilla extract * 1 tablespoon vinegar or lemon juice * 1 cup organic plain yogurt * 2 tablespoons organic cocoa powder or organic raw chocolate powder * 1 1/2 teaspoons baking soda * 2 cups sifted organic spelt flour or all purpose flour * 1 teaspoon fine sea salt
3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1
teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch of salt 1/3 cup organic shredded coconut (optional)
If you don't mind adding a sixth ingredient, you can season the batter with 1
teaspoon organic vanilla extract, although these muffins are also delicious without anything extra.
Not exact matches
have made these a few times now and tried adding a couple of
teaspoons of
organic peppermint
extract and
vanilla powder to them....
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1
organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g
organic, non-GMO cornflakes (optional)
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon
organic unsulphured molasses (blackstrap) 1 large egg 1 1/2
teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
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.
For the chocolate sauce 2 tablespoons coconut oil, softened 2 tablespoons honey 3 tablespoons Navitas
Organics Organic Cacao Powder 1
teaspoon vanilla extract 1/2
teaspoon sea salt
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2
teaspoons baking powder (buy aluminum - free baking powder here) 1
teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4
teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2
teaspoons good
vanilla (buy
organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
1/2 cup olive oil, or coconut oil 2
organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp
vanilla extract (I sometimes use chocolate
extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2
teaspoon aluminum free baking powder 12 oz dark chocolate chips
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)
1/4 cup (2 shots) espresso (buy coffee here, decaf here, coffee substitute here and here) 1/8
teaspoon vanilla extract (buy
organic extracts here) whole cane sugar, to taste (buy whole cane sugar here) 3/4 cup half - and - half or whole milk (find raw dairy near you here) Sweetened Whipped Cream, below Caramel Sauce, to taste
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
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 1/2 pounds ground pork 1/4 cup dry white or red wine 1
teaspoon fennel seeds 1
teaspoon granulated garlic 1
teaspoon granulated onion 1
teaspoon ground sage 2
teaspoons coarsely ground black pepper 1 1/2
teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range
organic eggs 1 1/2 cups half - and - half 1
teaspoon vanilla extract 1
teaspoon almond
extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
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
1 cup
organic brown rice, raw 5 cups water (filtered) 3/4 cup pure coconut milk 2
teaspoons pure
organic vanilla extract 1 tablespoon ground
organic cinnamon 1
teaspoon raw
organic stevia leaf powder, or 1/2 cup raw honey)
2 cups
organic whole milk 1/4 cup arrowroot powder * pinch of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1
teaspoon vanilla extract
* 1/4 cup olive oil (I used
organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1
teaspoon pure
vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup
organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
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
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4
teaspoons cinnamon 1
teaspoon salt 1/4
teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one
organic orange 2
teaspoons vanilla paste, or 1 tablespoon
vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch of whole sea salt 3 tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural
vanilla extract 1/2
teaspoon grated lemon zest (
organic) 200 g -LSB-...]
Cake 3 cups
organic unbleached white flour 2/3 cup unsweetened cocoa powder 2
teaspoons baking soda 1
teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4
teaspoons instant espresso powder dissolved in 2 cups water 4
teaspoons vanilla extract 4 tablespoons cider vinegar
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups
organic powdered sugar, sifted 1
teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1
teaspoon vanilla extract
2 cups fresh blueberries,
organic is preferred 2
teaspoons fresh orange juice 1
teaspoon fresh lemon juice 1/2
teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4
teaspoon vanilla extract 4
teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2
teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1
teaspoon pure
vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
6 eggs (I used local
organic, free range) 1/4 cup of almond milk (I used unsweetened
vanilla) 2
teaspoons of ground cinnamon 1
teaspoon of
vanilla extract or paste
FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2
teaspoons baking powder Bob's Red Mill 1 1/2
teaspoons xanthan gum 1
teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's
organic) 2/3 cup coconut oil (Trader Joe's
organic) 1 tablespoon ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2
teaspoons vanilla extract Simply
Organic 1 cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1
teaspoon pure
vanilla extract 2
teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1
teaspoon pure
vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Non-stick cooking spray 1-1/2 cups whole wheat flour 1/4 cup cocoa powder 1/2 cup wheat germ 2 tablespoons ground flaxseed 1-1/2
teaspoons baking soda 1/2
teaspoon salt 1/2 cup
organic coconut oil at room temperature 1/4 cup packed light brown sugar 4 medium rip bananas, mashed 2 tablespoons unsweetened applesauce 1
teaspoon vanilla extract 1/4 cup water 2 large eggs 1/3 cup semisweet chocolate chips, finely chopped
1 cup raw cashews, soaked for at least 2 hours 1/2 cup
organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup
organic powdered sugar 1/3 cup powdered stevia 1/2
teaspoon vanilla extract 1 tablespoon lemon juice
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
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
Filling: 3/4 cups
organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably
organic) 6 ounces
organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2
teaspoons organic cornstarch 1
teaspoon vanilla extract pinch of sea salt 1 1/2 cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2 cup
organic blueberries
* 2 pounds red plums * 1/4 cup
organic sugar, plus another 2 cups * 2
teaspoons pure
vanilla extract * peel from 1 small lemon, coarsely chopped * juice from 1 small lemon
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 (I used peach apple) 1/2 cup of light brown sugar 1
teaspoon vanilla extract 1 cups of shredded carrots (I used
organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
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
* 6 ounces cream cheese * 6 ounces creamy goat cheese * 1/2 cup
organic sugar * grated zest of 1 lemon, preferably
organic * 1
teaspoon pure
vanilla extract * 1/4
teaspoon fine sea salt * 2 eggs, preferably
organic and free - range
Ingredients 1 1/2 cups almond flour 1/2 cup
organic cane sugar 1/4 cup brown rice flour 3 tablespoons arrowroot powder 2
teaspoons baking powder 1/2
teaspoon sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2
teaspoons pure
vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water
Organic powdered sugar for dusting
2 cups raw
organic hazelnuts, almonds, cashews, pecans, pumpkin seeds, hemp seeds, or brown rice, soaked overnight (hemp seeds do not need to be soaked) 5 cups filtered water 1/4
teaspoon sea salt 2 - 3 dates, pitted, or 1 tablespoon maple syrup 2
teaspoons vanilla extract, or 1
vanilla bean, seeded
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1
teaspoon baking soda 2
teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1
teaspoon vanilla extract 1
vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups
organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
3 large
organic eggs 1
teaspoon vanilla extract 3/4 cup lilikoi curd (or curd flavor of your preference - lemon, raspberry, etc)
* 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 the waffles: 2 cups almond milk (
vanilla or plain), or your fave non-dairy milk 1 tablespoon
organic cornstarch 1 tablespoon apple cider vinegar 2 cups all - purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2
teaspoon salt 1/3 cup water 2 tablespoons canola oil 1
teaspoon pure
vanilla extract
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup
organic canola oil or other neutral oil 2/3 cup soymilk + 1
teaspoon cider vinegar 1/2
teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries
INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality,
organic protein powder of choice 2 tablespoons almond butter 1
teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
-- 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