Sentences with phrase «teaspoon pure almond extract»

In place of the vanilla extract, add 1 teaspoon ground cardamom and 1 teaspoon pure almond extract.

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

Cherry Pie Filling 4 cups fresh pitted pie cherries 1 cup sugar 1/2 teaspoon pure almond extract 3 tablespoons quick cooking tapioca Pinch of sea salt

Dough 1 1/2 cups warm water (100 ˚ to 110 ˚ F) 2 tablespoons rapid - rise yeast 3 large eggs 2 yolks 2 teaspoons pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons fresh lemon juice 3/4 cup sugar 1 teaspoon salt 1/3 cup milk powder 3/4 cup unsalted butter, softened 3 cups all - purpose flour 3 cups bread flour

For the cake: * 2 1/2 cups light spelt flour or 1 cup einkorn flour and 1 1/2 cups light spelt flour * 2 1/2 teaspoons baking powder * 1/2 teaspoon salt * 1/2 cup (1 stick) butter, at room temperature * 3/4 cup maple syrup * 3 large eggs * 1 1/2 teaspoons pure vanilla extract * 1 teaspoon pure almond extract (I omitted this and added more vanilla extract) * 1 1/4 cup coconut milk * 1/2 cup unsweetened shredded coconut

For the Cake: — 1 1/2 cups all - purpose flour — 2 teaspoons baking powder — 1/2 teaspoon salt — 6 large eggs, separated — 1/2 teaspoon cream of tartar — 1 1/2 cups granulated sugar — 1/3 cup cold water — 2 teaspoons pure vanilla extract — 1 teaspoon pure almond extract

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups plus 2 Tablespoons all - purpose flour, plus more for pan 1 cup packed light - brown sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 4 large eggs, room temperature, lightly beaten 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt

Cake: 1/2 cup sour cream (not fat free), room temperature 1/2 cup milk (not skim or fat free), room temperature 2 cups all - purpose flour 1/4 cup cornstarch 1 teaspoon Kosher or sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup unsalted butter, softened to room temperature 8 ounces marzipan (about 3/4 cup) 1 1/4 cup granulated sugar 5 large eggs, room temperature 2 teaspoons pure vanilla extract 3/4 teaspoon pure almond extract *

In place of the vanilla extract, add 1 teaspoon ground cardamom and 1 teaspoon pure almond extract.

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.

1/2 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)

1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure almond extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4 if using unsalted butter) teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut

Not exact matches

1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped

1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping

Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk

1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips

1 cup almond meal * 1 cup unsweetened coconut, finely ground 7 large eggs, separated 1 cup sugar 2 teaspoons pure vanilla extract or 2 tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon juice

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

Almond Mint: ⅛ teaspoon McCormick's Pure Almond Extract; 2 drops McCormick's Neon Blue food coloring

raw almonds — 1 cup filtered water — 4 cups stevia powder — a pinch — optional pure vanilla extract — 1/2 teaspoon — optional

1 1/3 cups coconut oil 1 cup coconut sugar 2 1/2 cups tapioca starch (flour) 2 cups almond flour 1/2 cup coconut flour 2 teaspoons baking powder 1 teaspoon sea salt 4 hormone - free omega 3 eggs 2 teaspoons liquid stevia (or stevia leaf) 1 teaspoon pure vanilla extract

Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature

Strawberry Sauce: 1/3 cup Frozen Strawberries (or Fresh) 1 Tablespoon Almond Milk 1/2 teaspoon Pure Vanilla Extract Stevia to taste (I used 4 - 5 drops)

Filling: 1 Tablespoon Chia Seeds 4 Tablespoons Fresh Lemon Juice 1 Tablespoon Fresh Lemon Zest 1 Tablespoon Coconut Oil 2 Tablespoons Unsweetened Vanilla Almond Milk 3 Tablespoons Unsweetened Applesauce 1/2 teaspoon Baking Powder 1/4 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Liquid Stevia 2/3 cup Oat Flour

2 Large Ripe Bananas 3/4 cup Date Sugar 1/4 cup Applesauce 1/3 cup Almond Milk 1 Tablespoon Lemon Juice 1/4 cup Coconut oil, melted 1/2 teaspoon Pink Sea Salt 1 Tablespoon Pure Vanilla Extract 1 Tablespoon Cinnamon 1 Tablespoon Ground Flaxseeds 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1 1/4 cup Gluten - Free Flour Mix Optional: 1/2 cup chopped Walnuts

3/4 cup unsalted butter 1/2 cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup All - Purpose Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.

1/2 cup Arborio rice 4 cups milk (both whole and reduced - fat have worked for me) 1/4 cup sugar 1/2 vanilla bean, split (or 1 teaspoon pure extract, added with almond at the end) 1 bay leaf 3/4 teaspoon almond extract

Garnish and Glaze: 1/2 cup slivered almonds 1 cup confectioner's sugar pinch of Kosher or sea salt 4 - 6 tablespoons heavy cream 1 teaspoon pure vanilla extract

1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2 cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup almond milk or milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)

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)

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)

Biscuits: 1 cup Natural Bisquick Baking Mix or another baking mix 1/3 cup unsweetened Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 cup sugar free Raspberry Jam or your favorite sugar free jam.

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

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 Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate

1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract

Cake: 1 1/3 cups White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest

6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon walnut oil powdered sugar for dusting

For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch of fine seaAlmond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch of fine seaalmond extract, and a pinch of fine sea salt.

Cookies 6 tablespoons refined coconut oil, melted (but not hot) 3/4 cup powdered cane sugar 3 tablespoons almond milk, warm 1 teaspoon pure vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1 1/3 cups unbleached flour

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

2 cup of almond flour / almond meal 1/4 cup of coconut oil, melted 1/4 cup of maple syrup 1 1/2 teaspoons of pure vanilla extract 1/4 teaspoon of salt 1/2 — 3/4 cup of strawberry jam

1 cup (90 grams) unsweetened shredded coconut, lightly packed 3 tablespoons coconut oil 2 tablespoons honey (or pure maple syrup) 1 teaspoon vanilla extract Pinch of salt 12 (or more) whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped

1) 2 1/2 cups of almond flour / almond meal 2) 2 teaspoons of baking powder 3) 1/2 teaspoon of ground cinnamon 4) 1/4 teaspoon of salt 5) 1 cup of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7) 1/4 cup of honey 8) 1/4 cup of butter or coconut oil (melted) 9) 2 teaspoons of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup of chopped dark chocolate bits

3 cups Oats 1 cup Slivered Almonds 1 cup Chopped Pecans 1 cup shredded, unsweetened Coconut 1 Tablespoon Ground Flaxseeds 1 teaspoon Cinnamon 2/3 cup Maple Syrup 1/4 cup Coconut Oil 1 teaspoon Pink Salt 1 teaspoon Pure Vanilla Extract

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.

1) 3 cups of almond meal / ground almonds / almond flour 2) 2 teaspoons of gluten free baking powder (or 3/4 teaspoon of baking soda) 3) 1/4 cup (60g) of butter, room temperature 4) 1 heaped tablespoon of honey 5) 1 teaspoon of pure vanilla extract 6) 2 eggs

1 Large Ripe Avocado 1/3 cup Natural Creamy Peanut Butter 1/3 cup Agave 1/2 cup Cocoa Powder 1/4 cup Almond Milk 1 teaspoon Pure Vanilla Extract Dash of Pink Salt Optional: Liquid Stevia to taste

3/4 cup (88g) powdered cane sugar 1/4 cup (44g) refined coconut oil 1/4 cup (88g) unsulphured molasses 2 tablespoons (24g) unsweetened almond milk 1 teaspoon (4g) pure vanilla extract 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 1/4 cups + 2 tablespoons (191g) all - purpose unbleached flour, divided

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