I substituted 1/4
tsp almond extract for the vanilla extract due to my sensitivity to vanilla.
Not exact matches
1 batch sugar cookie dough (I substituted 1
tsp of vanilla
extract for almond and loved it) 1 batch royal icing Photo transfers (I got mine here)
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4
tsp salt ○ 1 1/2
tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1
tsp vanilla
extract ○ 1/2 cup unsweetened
almond milk ○ * 1 cup fresh blackberries *
I want to get the calories down
for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened
almond milk, 1 scoop organic plant based protein powder, 1
tsp pure vanilla
extract, 1 tbs organic cocoa, 1 egg yolk, stevia to taste, and contents of 2 probiotic capsules.
If you use preground
almond meal (as I did, where I live I can get 100g of ground
almonds for the equivalent of 1 euro) you may want to add a
tsp or two of
almond extract for a stronger
almond flavor in the base.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5
tsp baking soda 1/4
tsp salt 1/2
tsp vanilla
extract 1/2
tsp coffee
extract (optional) 1/4 cup + 2 tbsp coconut milk (sub
almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5
for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1
tsp baking soda 1/2
tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4
tsp sea salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4 cup unsweetened plain
almond milk 1.25
almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
1/2 cup
Almond milk (I used home - made) 1/3 cup water with 1
tsp chia seeds (mix and leave
for 10 mins) 1
tsp vanilla
extract 2/3 cup cocoa powder 1/4
tsp cinnamon 2
tsp baking powder 1/2
tsp salt 1/4
tsp apple cider vinegar 1 mashed banana 120gm sugar free apple sauce (1 tub)
For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1
tsp vanilla
extract 1
tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt 1
tsp cinnamon 1/2
tsp cayenne pepper
For the Chocolate
Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
Almond base 1 cup
almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter
For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1
tsp vanilla
extract 75g (3/4 cup)
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4
tsp baking powder 1/2
tsp salt 165g (1 cup) marzipan — chopped into small pieces
I subbed in 1
tsp vanilla
for the
almond extract and added 1
tsp of fresh ground nutmeg.
I subbed in 1
tsp of vanilla
for the
almond extract and used it
for making our Easter lamb cake.
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla
almond milk + a dash of vanilla coconut milk A dash extra vanilla
extract 3/4 regular jar of creamy peanut butter 1.5 rounded
tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked
for 11 min at 350
for the perfectly delicious healthy light fluffy cookie!!
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2
tsp ground ginger + 1/4
tsp cloves + 1/4
tsp nutmeg 1/2 cup milk (I used unsweetened
almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more
for pan 2 large eggs 2 teaspoons vanilla
extract 1/2 cup raisins
I substituted 3/4
tsp vanilla
extract for the vanilla bean and substituted a piece of Hershey's milk chocolate bar with toffee chips and
almonds.
1 1/2 cups (375 ml) milk alternate, such as
almond, cashew or coconut milk 6 strawberries 2 or 3 Tbsp maple syrup or other liquid sweetener 1/2
tsp vanilla
extract 6 Tbsp chia seeds Extra fruits
for topping (optional)
Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1
tsp vanilla
extract 1
tsp raspberry
extract 1
tsp baking powder 24 dark chocolate covered
almonds 10 roasted
almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup
for topping 1 egg
For the icing, I made a 7 - minute frosting, using 1
tsp vanilla and 1/2
tsp almond extract.
Oil
for spraying the pan 3/4 cup
almond flour 3/4 cup coconut flour 3/4 cup sugar (I used organic coconut sugar and only used 1/2 cup) 2
tsp baking powder 1/2
tsp salt 2 eggs (or Egg Replacer
for 2 eggs) 1/2 cup milk or non-dairy milk (I used
almond milk) 1/2 cup plain yogurt or non-dairy plain yogurt 1.5
tsp vanilla or
almond extract 1 cup blueberries 3 nectarines, pitted and sliced
115g pitted dates 85 ml boiling water 90g wholemeal self - raising flour 1
tsp bicarbonate soda 1 whisked egg 1
tsp vanilla
extract 42g fat free yoghurt 70g coconut sugar (I use TheGroovyFood Company) 50 ml
almond milk Pinch salt (Butter and sprinkle of flour
for greasing tins)
150g oats 115g blueberries + 50g mixed in at the end + a few
for topping 110 ml
almond / coconut milk 2
tsp vanilla
extract 75 ml maple syrup 2 tbsp raw honey (if desired
for extra sweetner)
The ingredients
for Christmas tree cookies are: 1 cup butter 3/4 cup sugar 1 egg 2 1/4 cup sifted all purpose flour 1/8
tsp salt 1/4
tsp baking powder 1
tsp almond extract 1/4
tsp green veg.
3/4 cup unsweetened shredded coconut plus 1/4 cup
for garnish 1 cups raw cashews toasted 2 tablespoons coconut sugar 1/2 cup
almond meal 1 1/2 teaspoons vanilla
extract 2 tablespoons coconut oil 3/4
tsp coarse salt
For the porridge: 2 Tbsp chia seeds 1 cup plus 6 Tbsp
almond milk or coconut milk, divided 3 cups purified water 1/2 cup pearled barley, rinsed in a strainer sea salt 1 Tbsp coconut sugar 1
tsp vanilla
extract (optional) 1 1/2
tsp ghee (optional)
Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup
almonds, chopped 1 cup whole wheat pastry flour 1/2
tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked
for us too) 1
tsp vanilla 1/4
tsp almond extract
3/4 cup
Almond Milk 1 T chia seeds 2
tsp vanilla
extract 1/2
tsp cinnamon 1/2
tsp ginger 1/4
tsp nutmeg 1/4
tsp cardomom 1 package / 1 scoop Vanilla Protein Powder by Garden of Life (vegan, gluten free, dairy free) 4 slices Gluten - free Bread (
for 2 servings.
1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats in food processor until flour consistency) 1/2 cup hemp seeds 2
tsp baking powder 1
tsp baking soda 1/4
tsp sea salt 1/2
tsp cinnamon 1 cup unsweetened applesauce (
for this chop 2 medium apples in to small pieces, steam
for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice milk,
almond milk or other non-dairy milk (cows milk can be used too) 1
tsp pure vanilla
extract (optional) 3 tbsp olive oil
Ingredients: 1 1/2 cups slivered blanched
almonds 1 cup chickpea / garbanzo flour 1/4 cup arrowroot flour, more
for rolling 1/3 cup coconut sugar 1/4
tsp xanthan gum 1/2
tsp sea salt 1/2 cup coconut oil, solid but at room temperature 1/2
tsp almond extract 1/2
tsp vanilla
extract 1, (6oz) jar chocolate hazelnut spread such as Rawtella or Nutella
3 ripe bananas 1/4 cup coconut oil 1/4 cup organic honey (or maple syrup
for vegan option) 1
tsp vanilla
extract 1
tsp baking powder a pinch salt 1/4 cup raw cacao powder (or unsweetened cocoa powder) 1 1/2 cups gluten - free oat flour 1 cup
almond meal
1 C
almond flour 2 eggs 1/4 C water 1 Tbsp honey 1
tsp vanilla
extract pinch of cinnamon and salt coconut oil, butter, or ghee
for cooking