Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa
powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract
pinch of salt 1.
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1
teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1
teaspoon baking
powder Pinch of salt 1 1/4 cups chocolate chips
For the icing though I used my favorite: 1 cup of
powdered sugar, 2 - 3 tablespoons heavy cream, 1/4
teaspoon vanilla, and a
pinch of salt.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2
teaspoon pure
vanilla extract 1 1/4 cup AP flour, sifted 1
teaspoon baking
powder 1/4
teaspoon baking soda
pinch of salt
With machine off, add 1 1/4 cup of sifted
powdered sugar, the
vanilla, butter, 2
teaspoons of instant espresso
powder, and a
pinch of salt.
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1
teaspoon vanilla extract (where to find
vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2
teaspoons Baking
Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch o
Powder (where to find baking
powder) 1/2 teaspoon Bicarb Pinch o
powder) 1/2
teaspoon Bicarb
Pinch of Salt
5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa
powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon
Pinch of salt Confectioner's sugar, for dusting
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2
teaspoon vanilla extract 3 tablespoons Anthony's Cocoa
Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour
Pinch salt 1/4 cup Anthony's Cocoa
Powder 1/4 cup honey 3 tablespoons Anthony's...
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
Cake 5 large eggs, separated 1 cup granulated sugar, divided 1
teaspoon vanilla extract 1/3 cup whole milk 1 cup all - purpose flour 1 1/2
teaspoons baking
powder Pinch of salt
1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2
teaspoon Vanilla Extract — Nielsen Massey 1
teaspoon Saigon Cinnamon 1/2
teaspoon Allspice 1/4
teaspoon Nutmeg 1/4
teaspoon powder ginger 1
pinch of salt.
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.
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa
powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon
vanilla extract 275g all purpose flour 2 1/2
teaspoons baking soda
pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1
teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2
teaspoons vanilla extract 400g all purpose flour 1
teaspoon baking
powder 1
teaspoon baking soda
pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2
teaspoon baking
powder 1/2
teaspoon baking soda
pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa
powder 1
teaspoon vanilla extract hefty
pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa
powder 1/2
teaspoon instant espresso
powder (or two tablespoons freshly - brewed espresso) 1
teaspoon vanilla extract A
pinch of fine sea salt 5
teaspoons (12 grams) cornstarch 2 tablespoons cold water
Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa
powder * 2 tablespoons meringue
powder *
pinch of Kosher or sea salt 1
teaspoon pure
vanilla extract 3 - 4 tablespoons warm water
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking
powder 1
teaspoon baking soda
pinch of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa
powder 1 cup malted milk
powder (I use Carnation)
pinch of Kosher or sea salt 1
teaspoon pure
vanilla extract 3 - 4 tablespoons heavy cream
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
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2
teaspoons sugar 1 1/2
teaspoons matcha
powder pinch sea salt 5 drops
vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2
teaspoons baking
powder 1/4
teaspoon ground cinnamon 1/2
teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2
teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4
teaspoon vanilla extract
pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
2 cups rolled oats 2 cups light
vanilla soy milk (recommended: Silk) 2 eggs 1
teaspoon baking
powder 1/4
teaspoon salt A
pinch of nutmeg 2 tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips
1 1/2 cups pecans 1 tablespoon butter 3/4
teaspoon salt, divided 1 3/4 cups flour 1
teaspoon baking
powder 1/4
teaspoon baking soda 1 1/2 cups sugar 1
pinch cinnamon 1/2 cup canola oil 1
teaspoon vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy cream
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 •
Pinch of Salt 0 0 • 1
teaspoon Baking
Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2
teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking
powder generous
pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1
vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and
vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1
teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2
teaspoon baking
powder, sifted 1/4
teaspoon baking soda, sifted
pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1
teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2
teaspoon baking
powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1
teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
raw almonds — 1 cup filtered water — 4 cups stevia
powder — a
pinch — optional pure
vanilla extract — 1/2
teaspoon — optional
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 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of
vanilla extract 1
teaspoon of baking
powder 3 tablespoon of almond milk
pinch of sea salt
2 cans full fat Thai coconut milk scant 1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2
teaspoon xanathan gum or 1 tablespoon arrowroot
powder pinch of sea salt 1 tablespoon
vanilla extract — optional
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1
teaspoon baking
powder 1/2
teaspoon baking soda
pinch of cinnamon 1/3 cup non-fat Greek yogurt (
vanilla or plain) 1/2
teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened
vanilla almond milk
1 avocado (small — medium size) 1 heaped tablespoon raw cacao
powder (I got mine from the Raw Chocolate Company) 1 tablespoon honey or other natural sweetener of your choice 1/4
teaspoon vanilla extract
pinch of sea salt
I did it mostly like yours: 3 Tablespoons of Almond Meal 2 Tablespoons of Carob
Powder 2 Tablespoons of Honey 1
teaspoon of
Vanilla Extract 1 Egg
Pinch of salt 3 dashes of Cinnamon 1 Tablespoon Almond Milk 1 Tablespoon Almond Butter Mix well, put in greased coffee mug, microwave for 1:30 minutes.
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1
teaspoon vanilla extract 1 cup almond flour (meal) 1
teaspoon ground cinnamon (I used Vietnamese cinnamon)
pinch of ground cloves zest of 1 clementine (I used 2
teaspoons granulated orange peel) 4
teaspoons instant espresso
powder
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1
teaspoon baking
powder 1/4
teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon
vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2
teaspoon vanilla extract
pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
1 1/2 cups all - purpose flour 1 1/2
teaspoons baking
powder 1/4
teaspoon nutmeg
Pinch of salt 2 large eggs 1 1/2 tablespoons
vanilla extract 1 tablespoon lemon (or orange) zest 1 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar, for sprinkling
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: 1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A
pinch of salt 1/2
teaspoon of baking
powder A dash of
vanilla extract
1 cup of steamed and frozen sweet potatoes 1/2 cup of almond milk 1/2 avocado 1 tablespoon of carob
powder 1
teaspoon of maca
powder 1/2 tablespoon of
vanilla protein
powder (you can leave this out or just add a dash of
vanilla powder) 1 tablespoon of hazelnut butter (almond butter will work as well) a
pinch of sea salt 1 capsule of Garden of Life Mood +
2 cups sifted cake flour (or 2 cups minus 4 Tbsp of all - purpose flour) 1/2
teaspoon baking
powder 1
teaspoon grated nutmeg 1/2
teaspoon ground cloves or allspice (depending on your taste preferences) 4
teaspoons cinnamon
Pinch of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2
teaspoons vanilla Powdered sugar to decorate
Pin It Ingredients: Cake: 2 sticks soften butter 1,5 cups sugar 1/2 olive oil 2/3 cup milk, room temperature 5 eggs room temperature 3 cups cake flour 2
teaspoons baking
powder pinch of salt 2
teaspoon vanilla extract violet food... Continue Reading →
2 small to medium bananas mashed (about 180g) 30 ml of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1
teaspoon of mixed spice 1
teaspoon vanilla extract 1
teaspoon baking
powder 1
teaspoon bicarbonate of soda 1
teaspoon of apple cider vinegar Medium carrot finely grated (about 80g)
pinch of salt
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
Ingredients 1 cup of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable oil 1
teaspoon vanilla extract 1 tablespoon vodka (optional) 2 cups flour 2
teaspoons baking
powder pinch of salt 3/4 cup white chocolate chips 3/4 cup sweetened shredded coconut
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1
teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth
Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or s
Vanilla Villa blend — if you can't find it add 1
teaspoon of
vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or s
vanilla powder or extract 1
teaspoon of baking
powder a
pinch of pink Himalayan salt or sea salt
1 cup sugar 2 tablespoons cocoa 1
teaspoon baking
powder 1
teaspoon baking soda 1 1/2 cups flour 1 egg 1/2 cup milk 150g butter (melted) 1
teaspoon vanilla essence
Pinch of salt 1/2 cup boiling water
Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa
powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar
pinch of salt 5 large egg yolks 1/2
teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa
powder in medium saucepan, whisking to thoroughly blend the cocoa.