I used 0,5 cup of sprouted whole wheat flour and 0,5 cup of oat flour 1 Tbsp coconut sugar 1/4 cup desiccated coconut flakes 1
tsp baking powder pinch sea salt pinch of tumeric 1 cup non-dairy milk.
1/4 cup (20 g) rolled oats 2 Tbsp (14 g) oat bran * 2 Tbsp (15 g) flour of choice ** 1/4
tsp baking powder pinch of salt 1/2 medium ripe banana (50 g) 1/4 cup (60 ml) unsweetened almond milk 1/2 Tbsp (8 ml) maple syrup 1/2 tsp.
For the bake: 1/4 cup (20 g) rolled oats 2 Tbsp (14 g) oat bran * 2 Tbsp (15 g) flour of choice ** 1/4
tsp baking powder pinch of salt 1/2 medium ripe banana (50 g) 1/4 cup (60 ml) unsweetened almond milk 1/2 Tbsp (8 ml) maple syrup 1/2 tsp.
1/2 cup psyllium husks 3 tbsp ground flax seed 1
tsp baking powder pinch of salt (add up to 1 tsp if using unsalted peanut butter) 1 cup water 1/2 cup peanut butter (almond and sunflower seed butter work too)
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
2 tbsp butter 4 oz (1/2 cup) sugar 1 egg 1
tsp baking powder pinch salt 1 1/2 tsp vanilla 1 tsp water 8 oz to 10 oz (2 to 1/2 cups) rolled oats (process them briefly in a food processor to create a finer texture)
Grain free turkish flatbreads 2 eggs 1/2 cup cold water 2 tbsp olive oil 2 tbsp almond meal (very finely ground almonds) 2 tbsp defatted sesame flour (you can replace with defatted coconut or defatted almond flour) 1 tbsp ground flaxseeds 1/2
tsp baking powder A pinch of salt 1 tbsp nigella seeds Butter to fry
Batter 3/4 cup ground almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2
tsp baking powder a pinch of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5 cup full fat coconut milk (50 ml)
Gin and Apple Cupcakes Recipe (makes 12) Ingredients: 3 eggs 125 ml sunflower oil 125g light brown sugar 110g plain flour 1/2
tsp baking powder Pinch...
100 g ground almonds 100g rice flour 150g coconut sugar 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1/2
tsp baking powder pinch Himalayan pink salt 100g coconut oil, gently melted 1 egg, lightly whisked with a fork
115g oats 165g self raising wholemeal flour 40g fruit syrup (I use SweetFreedom) 50g melted coconut oil (I use The Natural Empire) 2 1/2 large spotty bananas 2 scoops Motion Nutrition roasted peanut protein powder or peanut flour 2 eggs 1
tsp baking powder Pinch salt 80g almond milk
360g (3 cups, spooned and scraped) whole wheat flour 1 1/2
tsp baking powder pinch salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 375 ml (1 1/2 cups) whole milk 200g (1 cup) granulated sugar 150g (1 1/2 cups) candied, fresh or frozen cranberries 50g (1/2 cup) roughly chopped walnuts 50g (4 Tbsp) diced candied orange peel 50g (4 Tbsp) diced candied lemon peel
Ingredients: 8 Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4 cup sugar 3/4 teaspoon vanilla extract 3/4 + 2/3 cups flour, sifted 1
tsp baking powder Pinch of salt 1.5 tsp sifted unsweetened cocoa, diluted with 2 Tbsp whole milk 1.5 tsp Matcha powder
1/4 tsp ground flaxseed + 1/2 tsp water 1/4 cup whole wheat pastry flour 1 1/2 Tbsp brown sugar heaping 1/4
tsp baking powder pinch cinnamon pinch salt 1/8 tsp apple cider vinegar 1/8 tsp vanilla 2 1/2 Tbsp unsweetened almond milk
345 g unsalted butter, at room temperature 450 g sugar 5 eggs 2 tsp vanilla extract 245 g coconut milk 320 g flour 100 coconut flour 2
tsp baking powder pinch of salt
Streusel Topped Meyer Lemon - Blueberry Muffins recipe from Fifteen Spatulas food blog Ingredients: 8 oz all purpose flour (about 1.5 cups) 3/4 cup sugar 2
tsp baking powder pinch of salt Zest of 2 meyer lemons 1/3 cup vegetable oil 1 extra large egg 1/3 cup milk 2 cups blueberries Streusel crumb topping (recipe below)
260 g flour 100 g shredded coconut 1/2
tsp baking powder pinch of salt 170 g butter, at room temperature 140 g sugar 1 egg, lightly beaten
1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1
Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla
50g unsalted butter, softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g ground almonds zest of 1 lemon 150g self - raising flour 1
tsp baking powder pinch of salt Pistachio nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1
tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for frying
3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2
tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine too
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao
powder 1
tsp baking powder 1
pinch salt 1 handful crushed walnuts (optional)
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp cinnamon 1/2
tsp freshly grated nutmeg 1/2
tsp ground ginger 1/2
tsp vanilla extract or ground vanilla 1
pinch sea salt
Sifted in 330g flour (half wholemeal spelt, half white), 20g cocoa
powder, 2
tsp baking powder, a large
pinch of rock salt and 1 heaped
tsp of mesquite
powder.
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4 cup + 2 tbsp (300g)
powdered sugar 3/4
tsp salt a
pinch of
baking powder a
pinch of citric acid
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1
tsp baking powder 1/2
tsp baking soda
Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
1 1/2 cups whole - wheat all - purpose flour 1 teaspoon
baking powder 1
pinch of salt 2 large bananas 1
tsp vanilla extract 1/2 cup almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chips
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa
powder 1
tsp baking powder 1/2
tsp baking soda
Pinch of salt 1/2 cup peanut butter and / or chocolate chips
Sifted in 125g flour (100g wholemeal, 25g white), 1
tsp baking powder, a
pinch of bicarb of soda, 1/2
tsp ground mace and 1 tbsp cocoa.
Sieved in 300g flour (150g wholemeal spelt, 120g white spelt, 30g quinoa flour), 1.5
tsp baking powder, 1/2
tsp bicarb of soda, a
pinch of salt and a dsp of dried
powdered orange zest (could use grated zest of 1 orange).
Ingredients makes about 12 small pancakes - recipe can be doubled easily - I use a griddle 2 eggs 1 very ripe banana 1/4 cup almond butter - where to buy nut butters 2 Tbsp raw milk, kefir or coconut milk 1
tsp baking powder 1
tsp cinnamon
Pinch salt 1... Continue Reading
Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1
tsp baking powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2
tsp ground cinnamon 1/4
tsp ground cardamom 1/4
tsp ground vanilla or 1/2
tsp vanilla extract 1
pinch coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
Ingredients 250g plain flour 75g ground almonds 2
tsp ground ginger 1 1/2
tsp ground cinnamon
pinch of ground cloves
pinch of ground nutmeg 2
tsp cocoa
powder 1
tsp baking powder 1/2
tsp bicarbonate of soda 200g honey 75g butter 150g plain chocolate Method 1.
1 cup Corn Flour 1 / 4 cup All Purpose Flour Water warm as required A
Pinch Baking Powder 1 / 4
tsp Salt All Purpose Flour for dusting as required.
Ingredients 2 1/2 cups all - purpose flour 1 1/2
tsp cinnamon 1/2
tsp nutmeg 1/4
tsp ginger
pinch of allspice 1
tsp baking powder 1/2
tsp baking soda 1/2
tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1
tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **
· 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)
ricotta cheese 1 cup pumpkin puree (not pie filling) 1
tsp vanilla 1 1/2 cups flour 1
tsp baking powder 1/2
tsp salt 1/2
tsp cinnamon 1/4
tsp nutmeg
pinch of ginger
pinch of cloves butter, oil or cooking spray, for frying
for the batter: 1 c all - purpose flour 1
tsp baking powder 1/4
tsp ground ginger
pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1
tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
Sieved in 200g flour (1/2 wholemeal, 1/2 white), 40g cocoa, 1
tsp cinnamon, 1
tsp baking powder, 1/4
tsp ground chilli and a
pinch of salt.
1 scoop Vivolife raw cacao protein
powder 4 tbsp regular milk / Alpro almond milk 2 egg whites 2
tsp Sukrin coconut flour
Pinch baking powder
Pin It Ingredients: For 18 cm cake For the cake sponge: 1 egg 200 g liquid honey 180 g coconut oil, room temperature 200 g flour 1
tsp baking soda 1 tbsp unsweetened, raw cocoa
powder small
pinch of salt... Continue Reading →
Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2
tsp cane sugar
Pinch of fine sea salt 1/2
tsp baking powder 1/4
tsp ground cinnamon 1/2 cup almond milk 2
tsp coconut oil, melted 1/2
tsp pure vanilla extract 1/4 cup frozen blueberries, optional
baking powder Pinch salt 1/2
tsp.
150 g unsalted butter, softened 200 g caster sugar, divided 1
tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1
tsp lemon juice 240 g plain flour
pinch of salt 3/4
tsp baking powder 3/4
tsp bicarbonate of soda 50 g dessicated coconut 6 — 7 tbsp milk
2 cups (500g) cooked orange sweet potato (approximately 2) 1 cup (95g) raw cacao
powder 3/4 cup (150g) coconut oil, melted 1/2 cup (125g) almond milk 1/2 cup (150g) rice syrup 2 eggs 4 Tbsp ground almonds 1
tsp ground cinnamon 1/2
tsp ground cardamon 1/2
tsp baking powder 1/2
tsp baking soda
pinch Himalayan pink salt
150g cooked orange sweet potato (1 large) 2 eggs, separated 1/4 cup almond milk 1/4 cup ground almonds 1/2
tsp baking powder 1
tsp ground cinnamon 1
tsp ground ginger 1/4
tsp ground cardamon
pinch pink Himalayan salt
Cinnamon Biscuit 120g coconut oil, softened 50g rice syrup 50g coconut sugar 1 egg 120g buckwheat flour 120g rice flour 1 Tbsp / 10g raw cacao
powder 3
tsp cinnamon 1
tsp mixed spice 1
tsp baking powder 1/2
tsp baking soda
pinch salt
Ingredients 100g oats 75g sukrin almond flour 1
tsp baking powder 1
tsp ground cinnamon 1
tsp ground ginger 1 tbsp and a
pinch chilli flakes 2 tbsp extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1
tsp vanilla extract 1 large grated carrot 1
tsp Pip & Nut almond butter
2 cups oats 1 tbsp PB
powder (plus 2 tbsp for topping) 1
tsp cinnamon
Pinch salt 3 ripened bananas, puréed 1/2 cup applesauce 2
tsp vanilla 1/2 diced
baking apple, like Cortland 1/2 cup diced walnuts (optional)
Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour blend 1 cup white sugar 1/4 cup gluten free cocoa
powder 1/2
tsp salt 1
tsp baking soda 1 1/2 cup buttermilk 1/3 cup canola oil 1 Tbsp vinegar 1 1/2
tsp gluten free vanilla 250 ml cream cheese softened 1 large egg 1/4 cup sugar
pinch of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400 degrees.