1 cup (2 sticks) salted butter, room temperature 1 1/4 cups powdered sugar 1 egg 2
teaspoons vanilla extract liquid 2 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt
Not exact matches
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1
teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2
teaspoons white vinegar 2
teaspoons pure
vanilla extract 1 tablespoon
liquid red food coloring
2 cans of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1
teaspoon vanilla extract or
vanilla bean paste 4 - 6 drops of
liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
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
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
1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking
liquid 1 tbsp lemon juice 1 tsp
vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4
teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
Vanilla Glaze: 3 Tablespoons Almond Milk 3 Tablespoons Agave Inulin,
Vanilla Protein Powder or Rice Flour 8 drops
liquid Stevia, less if using sweetened milk or dashes of Powdered Stevia to taste 1/4
teaspoon Vanilla Extract
• 12.3 oz (350gr) roasted cashew • 14 oz (400gr) fresh raspberries (thaw if using frozen raspberries and drain the
liquid) • 1.7 fl oz (50gr) lemon juice, squeezed from lemons • 2.8 fl oz (80gr) coconut oil, melted • 8 tablespoons maple syrup • 1/2
teaspoon sea salt • 1tablespoon
vanilla extract
2) For a lightly sweet finish without adding sugar, I find about 5 - 10 drops of
liquid stevia is just about right for a quart of almond milk, along with a half
teaspoon of homemade
vanilla extract, and a small pinch of salt.
2 heaping cups Oregon Berries Frozen Blackberries 1 Frozen Banana 1 heaping cup unsweetened Almond Milk 1/4 cup Oats 2
teaspoons Vanilla Extract 1
teaspoon Fresh Lemon Juice 1
teaspoon Liquid Stevia 1/4
teaspoon Ground Cinnamon
Marshmallow Meringue Filling: 1 can Chickpeas or White Beans, beans separated from
liquid 3 Tablespoons Agave 2 Tablespoons Organic Cornstarch 1
teaspoon Stevia
Extract 1 Tablespoon
Vanilla Extract 1/2
teaspoon Cinnamon
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup
liquid sweetener, like maple syrup, if desiredBeans from one
vanilla pod (or 1
teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
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 Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup Almond Milk 2
teaspoons Pure
Vanilla Extract 1/4
teaspoon Liquid Stevia
Extract 1/4 cup
Vanilla Protein Powder 1/4 cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8
teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips
2 cups roasted unsalted cashews 1/2 cup tapioca or arrowroot flour Scant 1/4
teaspoon sea salt 1/3 cup raisins 4 tablespoons honey (
liquid honey is easier to work with) 1/4 cup oil (I like to use a 50:50 mix butter and coconut oil) 1
teaspoon vanilla extract 1 egg
Ingredients: 1/2 cup cocoa powder 1/3 cup Carrington Farms Ultra Premium
Liquid Coconut Oil 6 eggs 1 cup white sugar 1/2
teaspoon salt 1/2
teaspoon vanilla extract 1/2 cup Carrington Farms Coconut Flour, sifted 1 tablespoon semisweet chocolate chips, or more to taste
1 cup crispy almonds * 1 cup roasted cashews 1/2 cup crispy sunflower seeds * 1 cup dried apricots (I prefer organic Turkish apricots), finely chopped 1 cup shredded coconut 1/3 cup coconut oil, gently melted 1/4 cup raw honey (
liquid is easiest to work with) Level 1/2
teaspoon sea salt 1 tablespoon
vanilla extract
1 Cup Coconut Butter 1/2 Cup Pastured Butter 1/4
Teaspoon Liquid Stevia (I will be trying other sweeteners as well and updating this recipe as I go) 5 Tablespoons Raw Cacao 1
Teaspoon Vanilla Extract
1 cup Almond Flour 1 cup Spelt Flour 1/4
teaspoon Sea Salt 1/4
teaspoon Baking Soda 2
teaspoons Pure
Vanilla Extract 5 Tablespoons Pure Maple Syrup 1 Tablespoon Almond Milk about 12 Tablespoons Natural Peanut Butter 1/4
teaspoon Liquid Stevia Generous 3/4 cup Chocolate Chips, melted
3 cups Full - Fat Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3 cup Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2 Tablespoons Arrowroot Powder 2 Tablespoons Gluten - Free Flour, or Flour of choice 2
teaspoons Pure
Vanilla Extract 1
teaspoon Liquid Stevia
Extract
1/2 cup crunchy peanut butter 1/3 cup maple syrup 1/4 cup coconut oil,
liquid 1
teaspoon vanilla extract pinch of salt 1/2 cup dry roasted cashews, roughly crushed
1/2 cup pitted Medjool dates 1 cup whole raw almonds 1/2 cup whole oats 1/2 cup pumpkin seeds 1/2 cup raisins 1/3 cup almond butter 1/4 cup
liquid coconut oil 1 Tablespoon
vanilla extract 1
teaspoon cinnamon pinch sea salt
Filling: 1 1/2 cups raw cashews, soaked overnight juice of 2 lemons 1
teaspoon of
vanilla extract 1/3 cup coconut oil, melted 1/3 cup
liquid honey (vegans: use agave nectar!)
1 (13.5 ounce) can full - fat coconut milk 1/2 cup unsweetened flaked coconut ± 2 tablespoons desired
liquid sweetener (honey, syrup, coconut nectar, etc.) OR 1/4 cup powdered sugar (see note above) 1/2
vanilla bean, scraped 1
teaspoon vanilla extract 1/4
teaspoon kosher salt 2 tablespoons unsweetened shredded coconut
1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup coconut oil (in
liquid form) 1 cup warm water 2
teaspoons pure
vanilla extract 1
teaspoon apple cider vinegar For the whipped cream: 1 cup chilled heavy whipping cream 1
teaspoon pure
vanilla extract For the topping: 3 cups berries / fruit of your choice (I used a combo of blackberries, raspberries, strawberries and cherries)
For the Apple Crunch Topping: 1/2 cup packed dark brown sugar 1 cup finely chopped tart apples 1 cup sliced almonds 1/4 cup whole wheat pastry flour 2
teaspoons ground cinnamon 5 Tablespoons
liquid coconut oil For the Apple Cake: 1 cup unbleached all - purpose flour 1 cup whole wheat pastry flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon sea salt 1/2 cup
liquid coconut oil 1/2 cup turbinado sugar 2 Tablespoons egg replacer powder 1 Tablespoon
vanilla extract 3/4 cup apple juice 1/3 cup coconut milk
Now, to make the cream, take the
liquid from two cans, 2
teaspoons your favorite
extract (or use
vanilla bean) and your go - to sweetener, plus 1/4
teaspoon cream of tartar.
Ingredients: • 1/2 cup firmly packed brown sugar • 1/4 cup coconut oil, softened • 1 cup sour cream • 2 eggs (room temperature) • 1/2 cup re-hydrated, desiccated coconut (re-hydrate 1/2 cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until
liquid is absorbed) • 1/2 cup raisins, dried cranberries, dried blueberries or currants • 2 medium (1 cup) carrots, very finely grated (I use a Microplane zester for very fine shreds) • 1 1/2 cups all - purpose flour • 1
teaspoon baking soda • 1/2
teaspoon ground cinnamon • 1
teaspoon vanilla extract Instructions: Heat oven to 375 °F.
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»
2 large apples (or 3 small), peeled, cored and chopped into roughly 3/4 - inch pieces 1 1/2 cups unsweetened almond milk 2 1/2 cups water 2
teaspoons ground cinnamon 1/4
teaspoon ground nutmeg 1/4
teaspoon salt 2 tablespoons
liquid coconut oil (optional) 1
teaspoon pure
vanilla extract 2 tablespoons hemp seeds (You can also use flaxseeds if you prefer.)