Not exact matches
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour
Blend 1/2
teaspoon baking soda 1/2
teaspoon guar gum or xanthan gum 1/4
teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1
teaspoon pure
vanilla extract 1 cup semisweet chocolate chips
1/3 cup sifted coconut flour 2/3 cup gluten - free All - Purpose Flour
Blend 1/2
teaspoon guar gum or xanthan gum ⅛
teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1
teaspoon pure
vanilla extract
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1
teaspoon pure
vanilla extract 1/2
teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour
blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
cake 10 large egg whites, at room temperature 1 cup cake flour 1 1/4 cups caster sugar (I
blend granulated sugar in my food processor to get this amount) 1/4
teaspoon salt 1
teaspoon cream of tartar 1
teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk
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
Blend or all - purpose
blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon
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 ex
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 ex
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
8 tablespoons butter or dairy - free shortening, of choice 4 ounces unsweetened baking chocolate 1 1/2 cups sugar 2 eggs 1/4 cup milk of choice (cow, rice, soy, nut, hemp) 1
teaspoon pure
vanilla extract 1 cup gluten - free flour
blend of choice 1/2
teaspoon salt
1 1/2 cups AP flour or Gluten Free flour
blend (we used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and bluebe
blend (we used Pamela's GF Artisan
Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and bluebe
Blend) 3/4
teaspoon baking powder 3/4
teaspoon baking soda 1/2
teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2
teaspoons vanilla extract 3
teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and blueberries
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces
vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1
vanilla bean, split and seeded (or 1/2
teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and
blend on high until combined.
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of
vanilla extract cinnamon sugar, for sprinkling (I used a
blend in a grinder, but you can easily combine sugar & cinnamon)
3 Large Organic Eggs 2 Large Bananas 2/3 cup Canned Coconut Milk 1/2
teaspoon Pink Sea Salt 1/2
teaspoons Baking Soda 1
teaspoon Stevia
Extract 1
teaspoon Vanilla Extract 1
teaspoon Lime Zest 1 1/3 cup Gluten - Free Flour
Blend 1/2 cup Unsweetened Coconut Shreds, plus more for sprinkling 2 Tablespoons Xylitol
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)
Water from 2 cans Chick Peas (or make your own — see below *) 1 cup Xylitol Granulated 2
teaspoons Vanilla Extract 1 cup Xylitol —
Blended 3 gm Cornstarch 250gm Vegan Butter (not spreadable) 250 Solid Vegetable shortening 35gm Raw Cocoa Powder
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)
1 cup fresh young coconut meat 1/3 cup cocoa powder 1/4 cup agave syrup 2
teaspoons vanilla extract coconut water to
blend.
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)
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
Add 2 Medjool dates (pits removed), 1/4
teaspoon ground cinnamon, 1/4
teaspoon vanilla extract, 1 banana, and 1/2 cup Cabot Lowfat Greek Yogurt to a blender and
blend until smooth.
For the cake 2 1/2 cups Pamela's Nut Flour
Blend 3/4 cup tapioca flour 1/2
teaspoon baking soda 1/4
teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1
teaspoon vanilla extract
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.
Strawberry marshmallows 2 tablespoons (or 8 sheets) unflavored gelatin 1/3 cup strawberry purée —
blend / process 5 - 6 strawberries and pass through a fine sieve to remove the seeds 1 tablespoon
vanilla extract 1 1/2 cups (300g) sugar 1/4 cup + 2 tablespoons water 1/2 cup + 2 tablespoons light corn syrup 1/4
teaspoon salt 1 cup (140g) confectioners» sugar 3 tablespoons corn starch Line a 20 cm (8in) square pan with parchment paper.
175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour
blend 1 tsp xanthan gum (omit if included in your flour
blend) 1
teaspoon gluten free baking powder 1/2 tsp
vanilla extract 1/2 tsp almond
extract 1 lb bag of hard clear candies (like Jolly Ranchers)
* Can substitute 3 tablespoons milk, 1
teaspoon almond
extract and 1/2
teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well
blended.
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1
teaspoon almond
extract) 1
teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and
blend at high speed until creamy and smooth.
1/4 cup of chia seeds 1/2 cup of almond milk 1
teaspoon of Udo's choice Ultimate Oil
Blend 2 tablespoons of coconut yogurt or any yogurt of your choice 1/2
teaspoon of
vanilla extract or
vanilla powder
Ingredients: 1 cup butter or non-dairy butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2
teaspoons vanilla extract 3 cups Namaste Perfect Flour
Blend 1
teaspoon baking soda 2
teaspoons hot water 1/2
teaspoon salt 2 cups semisweet chocolate chips 1 cup chopped walnuts (optional)
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
To the chopped zucchini, add 2 1/2 tablespoons fresh lemon juice, 2 1/2 tablespoons raw honey, 2 dates, 1/2
teaspoon vanilla extract and 1/4
teaspoon of sea salt, and
blend until smooth.
2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1
teaspoon pure
vanilla extract 1/4
teaspoon fine sea salt 1/4
teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor,
blend the coconut and oats into a fine powder.
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour
Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2
teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4
teaspoon turmeric — for colour • juice of 1 lemon
Maca
Vanilla Ice Cream 1 can (14 ounces) full - fat coconut milk 1 tablespoon vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2 teaspoon Anthony's Xanthan Gum ⅛ teaspoon salt Stevia extract to taste Combine all ingredients in a blender and blend until very smooth and a bit
Vanilla Ice Cream 1 can (14 ounces) full - fat coconut milk 1 tablespoon
vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2 teaspoon Anthony's Xanthan Gum ⅛ teaspoon salt Stevia extract to taste Combine all ingredients in a blender and blend until very smooth and a bit
vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2
teaspoon Anthony's Xanthan Gum ⅛
teaspoon salt Stevia
extract to taste Combine all ingredients in a blender and
blend until very smooth and a bit fluffy.
6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2
teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour
Blend (equal parts all - purpose flour, whole wheat flour, and wheat germ) 1/4 cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4
teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cooking spray
First, put 1/3 cup rolled oats, 4 egg whites, 1
teaspoon vanilla extract and 1/2
teaspoon baking powder in a blender and
blend until smooth.
1 3/4 cup all purpose flour 1/2 cup packed brown sugar 1
teaspoon baking powder 1
teaspoon baking soda 1/4
teaspoon salt 2 tea bags
blended chai tea, opened 1 cup buttermilk 1/4 cup melted butter 1 1/2
teaspoon vanilla extract, divided 1 large egg cooking spray (or oil) 1/3 cup shelled dry - roasted pistachios, chopped 1/2 cup powdered sugar 1 Tablespoon water
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: 2 1/2 cups raw cashews 1/2 cup raw cacao powder or raw nibs 2 - 5 drops liquid stevia to taste 1/2 cup coconut oil 1
teaspoon pure
vanilla extract 2 TBSP lemon juice 1/8
teaspoon sea salt 3/4 cup water (add 1 - 3 tsp more if blender can not
blend all ingredients) Instructions: Throw all ingredients into your high - speed blender and
blend,... Read More»
Ingredients, Serves 1 2 cups baby kale
blend 1 tablespoon natural, no - salt / no - sugar peanut butter 1 tablespoon natural cocoa powder 1/2 ripe frozen banana 1/2 -1 cup soy, hemp or almond milk 1/4 teaspoon vanilla extract Preparation Blend all -LSB
blend 1 tablespoon natural, no - salt / no - sugar peanut butter 1 tablespoon natural cocoa powder 1/2 ripe frozen banana 1/2 -1 cup soy, hemp or almond milk 1/4
teaspoon vanilla extract Preparation
Blend all -LSB
Blend all -LSB-...]
Ingredients, makes approximately 16 biscotti 3/4 cup lightly toasted hazelnuts (or almonds) 2/3 cup granulated, unrefined sugar 2 egg substitutes (I
blended 2 tablespoons ground flax seeds with 6 tablespoons warm water) 1
teaspoon pure
vanilla extract (I mixed
vanilla extract and almond
extract for a traditional almond -LSB-...]
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)