180 ml egg whites 100 ml almond milk 1 tbsp coconut flour 2 sachets of chocolate missfits 1
tsp baking powder Sweetener (to taste if required) Optional fillings: cacao nibs, berries, superfood powder or nut butter
Not exact matches
-- 1 cup GF oats (100g)-- 1 cup milk (240 ml)-- 1 tbsp cocoa
powder — 2
tsp honey (or any other liquid
sweetener)-- 2
tsp cinnamon — 1
tsp nutmeg — 1
tsp baking powder — 1 pear, cored and sliced — small handful hazelnuts, chopped
Caramel Pecan Stuffed Mocha Latte Cookies Ingredients: Yields - 12 cookies 3/4 cup unsalted butter, softened 1/4 cup shortening 2 cups Erysweet
Sweetener 4 eggs 2
tsp pure vanilla extract 1
tsp instant espresso
powder 1
tsp baking soda 1
tsp salt 1/4
tsp xanthan gum 2/3 cup coconut flour 1/2 cup sugar free chocolate chips 12 sugar free chocolate covered caramel pecan candy discs.
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein
Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used
Powder · 2
tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used
powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent
sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4
tsp vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
From The Author: «Low Carb Pizza — made with flax seed meal What you will need: 1 1/2 cup of flax seed meal 2
tsp of
baking powder 1
tsp of oregano 1
tsp of salt 1/2
tsp of Stevia or natural
sweetener 3 eggs 3 tbs of olive oil 1/2 cup of water»
2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein
powder (I used Hemp Pro 70) 1/4 cup cocoa
powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2
tsp baking soda 1
tsp cinnamon 3/4
tsp ground flax seeds 1/4 cup agave or your choice of
sweetener 1/4 cup chocolate chips 3/4 cup hot water
peanut butter, 1/2 cup
powdered sweetener,
baking soda,
baking powder, salt, 1
tsp.
9 cups flax meal 4 1/2 T
baking powder 22 eggs, or equivalent 4 1/2
tsp salt 4 1/2 T
sweetener (using the lower measurement) 2 1/4 cups water 1 1/2 cups coconut oil
Take a bite Ingredients: For the bottom: 2 eggs 180 ml of milk 60g of coconut flour 1
tsp of
baking powder 10g of cocoa
powder 60g of chocolate 75 % of cocoa minimum 50g of coconut oil 30g of coconut sugar or other
sweeteners -LSB-...]
1/2 cup chopped pecans 3/4 cup ground flax seed 1/2 cup almond meal 1/2 cup coconut flour 1/2 cup quinoa flakes (or gf rolled oats) 3/4
tsp baking powder 1/4
tsp kosher salt 2
tsp ground cinnamon 1/3 cup currants 1 cup lightly packed shredded carrots 3 tbsp coconut oil (or ghee) 1/4 cup pure maple syrup (or another liquid
sweetener) 1/2 cup applesauce 1
tsp pure vanilla extract 1 tbsp grated ginger
1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk
powder (optional) 2 teaspoons
baking powder 1 tssp ground cinnamon 1/2
tsp ground vanilla 1/2
tsp ground ginger 1/2
tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4
tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or
sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of salt
1 tbsp carob or cocoa
powder 1 tbsp mesquite (if no mesquite use: 1.5 tbsp carob
powder and 1.5 tbsp hemp protein
powder) 1 tbsp hemp protein
powder (I used Hemp Pro 70) 1 tbsp psyllium husk (check out the original version for options with flax and chia as substitutes) 1/4
tsp baking soda
sweetener to taste (none for me) 1/4
tsp peppermint extract 3 tbsp water
Donut Holes: 3/4 cup
sweetener 1/4 cup milled / ground chia seeds (if grinding whole seeds, use about 2 heaping tbsp) 1/2 cup unsweetened cocoa
powder 1
tsp baking powder 1/4
tsp sea salt 3 egg whites, or about 1/3 cup egg white 1
tsp vanilla extract
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve
Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4
tsp liquid stevia extract) 1/3 cup cocoa
powder 1
tsp baking powder 1/4
tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2
tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup
powdered Swerve
Sweetener 2
tsp matcha green tea
powder 1 1/2
tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter