DRY: 1 1/2 cups almond flour 1/3 cup coconut flour 1/3 cup arrowroot starch 2 tbsp ground flaxseed 2 tsp cinnamon 1
tsp ground vanilla bean 1/2 tsp sea salt
Base Ingredients: 1/2 cup whole oats (or quick cook) 1 tbsp chia seeds 1 tsp cinnamon 1
tsp ground vanilla bean or (2 tsp of vanilla extract) 3/4 cup almond or coconut milk 1 tbsp natural peanut butter (or any other nut butter) 1 tsp of maple syrup 1 tbsp of pecans, crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle of nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
Instead of sunflower seed butter, I used homemade almond butter (alas, my brownies were not nut - free) and instead of vanilla extract I used 1
tsp ground vanilla bean.
Here you go: 1 cup almonds 3/4 cup pitted dates Pinch of Himalayan pink salt (optional) 1
tsp ground vanilla beans or extract (optional) Splash of water to help blend, if needed
Not exact matches
1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1
vanilla bean, split and scraped 1/2
tsp ground cardamom Pinch of fine sea salt 2 - 3 nectarines, halved, pitted and sliced
Pumpkin syrup - 2 cups water 1 cup dark brown sugar 2 cinnamon sticks 1/2 oz fresh ginger sliced 1/2
tsp whole cloves 1/8
tsp fresh grated nutmeg 1
tsp whole allspice 1/2 cup pumpkin puree 1/2
vanilla bean split open, seeds scraped out - Using whole spices, not
ground.
Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch of sea salt • Pinch of nutmeg • Pinch of
ground ginger • Pinch of cinnamon • 1
vanilla bean, scraped, or 1
tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered
Ingredients: 1 (15 ounce) can black
beans, drained and rinsed 1 1/4 cups pure maple syrup 2 TBSP
ground flax seeds 2
tsp pure
vanilla extract 1/2 cup organic fair trade cocoa powder] 1
tsp baking soda 1/2
tsp fine
ground Celtic sea salt 3/4 cup gluten free organic flour Avocado oil cooking spray Instructions: Preheat oven to 350F.
Ingredients: 1 (15 ounce) can black
beans, drained and rinsed 1 1/4 cups pure maple syrup 2 TBSP
ground flax seeds 2
tsp pure
vanilla extract 1/2 cup organic...
can (~ 1 3/4 cups) unsalted black
beans, thoroughly rinsed and drained 2 flax eggs 3 Tbsp coconut oil, melted 3/4 cup cocoa powder 1.5
tsp baking powder 1/2
tsp salt 1
tsp pure
vanilla extract heaping 1/2 cup raw sugar, finely
ground in a food processor (or sub granulated) scant 1/4
tsp peppermint extract * 1/4 cup semisweet chocolate chips (non-dairy, gluten free) 2 Tbsp finely crushed candy cane
For the cake 2 large free range eggs 1
tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g
ground almonds 35g wholemeal spelt flour 3/4
tsp baking powder 1/2
tsp baking soda Small pinch sea salt 1 cardamom pod, seeds removed &
ground 1/4
tsp nutmeg, freshly grated Handful flaked almonds
(425 g) can (~ 1 3/4 cups) black
beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4
tsp sea salt 1
tsp pure
vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly
ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2
tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips
400g plain flour, plus extra for rolling 1 1/2
tsp baking powder 1/2
tsp bicarbonate of soda 2
tsp ground ginger 1/2
tsp ground mixed spice 1 1/2
tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1
tsp vanilla bean paste 1
tsp finely grated orange zest 200g royal icing 2 tbsp orange juice