It is a bit like a tiramisu but a little easier to make, it does have coffee as a drizzle on the cake but I'm sure you could use a couple of
teaspoons of powdered milk chocolate instead if you don't like to use coffee, or go for decaffeinated that would work too.
Not exact matches
3/4 cup unsweetened almond
milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry
powder Pinch cinnamon About 3 stems
of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut
milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4
teaspoon ground black pepper 1
teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1
teaspoon garlic
powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut
milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Ingredients: 1/2 cup butter 1 cup sugar 1/4
teaspoon salt 1 large egg 1 1/2
teaspoons vanilla extract 1 cup all purpose flour 1/2
teaspoon baking
powder 1 cup chocolate chips (I used 1/2 a cup
of milk chocolate drops and 1/2 a cup white chocolate drops).
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon
of baking
powder 1
teaspoon of salt 3/4 cup (6 fl oz or 170 g)
of whole
milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1
teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
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 of
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 of
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
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2
teaspoons baking
powder 1/4
teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams)
milk
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso
powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
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
1/2 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)
2 cups
of all - purpose flour 1/2 cup
of sugar 2.5
teaspoons of baking
powder 1
teaspoon of flax seed meal 1/2
teaspoon of salt 1/2 cup
of crunchy peanut butter 1/4 cup
of creamy peanut butter 1 cup
of almond
milk 2 tablespoons
of butter 2 eggs 1/2 cup dark chocolate chips (optional)
1 and 1/4 cup
of almond
milk (I used toasted coconut unsweetened
milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake
powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1
teaspoon of raw cacao nibs 1
teaspoon of raw cacao
powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more for garnishing
1 1/2 cups all - purpose flour 1
teaspoon cornstarch 1/2
teaspoon cream
of tartar * 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 granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1
teaspoon pure vanilla extract 1 cup M&M s
milk chocolate candies
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut
milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2
teaspoons of cumin
powder 1/2
teaspoon of turmeric
powder 1/2
teaspoon of grated ginger 4 tablespoons
of grated coconut for decoration Salt
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
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
In a small bowl, toss sunflower kernels with 1
teaspoon of your almond
milk and 1
teaspoon of your curry
powder.
1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup
of coconut
milk (from the carton) 1/4 cup applesauce 2
teaspoons baking
powder 1
teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup
of chopped macadamia nuts (also added after)
Frosting Version # 2 2 cups
powdered sugar 2 tablespoons water / juice / rice / soy / cow's
milk 1/2
teaspoon vanilla extract or a drop or two
of mint or orange, etc. extract
2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal
of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat
powdered milk 2 tablespoons unsweetened cocoa
powder 1 1/2
teaspoons baking
powder 1/2
teaspoon salt 1
teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener
of your choice 2 eggs 1/2 cup applesauce mixed with 1
teaspoon baking soda 1 1/2
teaspoons vanilla
1 can coconut
milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1
teaspoon vanilla bean
powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2
teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1
teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat
milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild curry
powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4
teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat
milk 50 - 60 g vegan ham, chopped
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
1/2 cup
of raw cashews soaked in water for at least 3 hours 1/4 cup
of soy or unsweetened almond
milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2
teaspoon of garlic
powder 1
teaspoon of apple cider vinegar a pinch
of sea salt and pepper
4 large eggs 2 cups granulated sugar 1 cup
milk or
milk of choice 1 cup canola oil 1/2 cup mango juice 1 tablespoon lime zest (about 2 limes) 1
teaspoon lime extract 1
teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend
of choice 1 tablespoon baking
powder 2
teaspoons xanthan gum 1
teaspoon salt
2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend
of choice 2 tablespoons cane sugar 1/2
teaspoon baking
powder 1 egg yolk 1 tablespoon
milk of choice 1
teaspoon vanilla bean paste or pure vanilla extract
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking
powder 1/4 cup
powdered milk of choice or almond meal 1/4
teaspoon salt 3/4 cup
milk of choice (not skim or lite) 1 tablespoon grated lemon zest
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.
1/2 a banana, 1 cup
of liquid or
milk, 1 tablespoon
of raw cacao
powder, a
teaspoon of cinnamon, and a tablespoon
of nut butter.
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.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1
teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1
teaspoon baking
powder 1
teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole
milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
With a clean finger or spoon, obtain 1/4
teaspoon of ProBiota Infant
powder and place in formula, in breast
milk, directly in baby's tongue or on the pacifier.
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
For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2
teaspoons baking
powder 1/2
teaspoon baking soda 1
teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest
of one orange 1/2 vanilla bean, seeds scraped out 2
teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup
milk
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.
3 2/3 cups self - rising flour 1 / 2 -
teaspoon salt 1 / 4 -
teaspoon baking soda 1 / 4 -
teaspoon cream
of tartar 1/4 cup Earth Balance vegan butter 1/3 cup sugar 1 Tbsp EnerG Egg Replacer
Powder 4 Tbsp water 1 cup
of soy
milk
8 large eggs 1 1/2 cups (300 g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4
teaspoon salt 1/8
teaspoon cream
of tartar 1/2 cup whole
milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest
of 1 medium lemon finely grated 2
teaspoons of culinary quality matcha
powder (optional for marbling)
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
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (
of choice) 1
teaspoon turmeric
powder 200 ml coconut
milk 2
teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Cinnamon Biscuits — from Steph Biscuits: 2 cups flour 3 tablespoons sugar 4
teaspoons baking
powder 1/2
teaspoon salt 1/2
teaspoon cream
of tartar 1/2 cup shortening 2/3 cup
milk Filling: 3 tablespoons butter 3 tablespoons sugar 1
teaspoon ground cinnamon
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1
teaspoon baking
powder 1
teaspoon ground cumin 1
teaspoon garlic
powder 1
teaspoon dried oregano 1/2
teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1
teaspoon Adobo sauce from can
of chilies in Adobo 1/3 cup non-dairy
milk 1
teaspoon apple cider vinegar 1/2
teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
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
I make cream cheese frosting by the seat
of my pants: 2 cups
of of cream cheese, give or take, a few tablespoons
of cream or whole
milk,
powdered sugar, start with 1/2 cup, a couple
of tablespoons
of lemon juice, a
teaspoon of its zest, and a
teaspoon of vanilla — mix until smooth, taste and adjust ingredients as needed.
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim
milk 1 cup non-fat sour cream 1 cup skim
milk 1
teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile
powder, for garnish
2 cans full fat unsweetened coconut
milk 1/2
teaspoon xanthan gum or 1 tablespoon arrowroot
powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2 cup light agave syrup or other sweetener
of choice
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1
teaspoon baking
powder 1/2
teaspoon soda 1/4
teaspoon salt 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut
milk 1/2 cup coconut sugar 1
teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
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
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut
milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1
teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric
powder Salt to taste