1/2 cup quaker oats 1/2 cup unsweetened almond milk 1/2 cup unsweetened applesauce 1/2 a small grated apple 3 egg whites OR 1 egg 1 scoop vanilla whey protein (use low sugar) 1/4 cup coconut flour 3
tsp sugar sub.
Not exact matches
I
subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1
tsp vanilla, 1
tsp pumpkin pie spice (
sugar free) and 1 mashed banana.
Subbed 3
TSP palm
sugar for the dates and agave.
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)
4 cups Great Northern Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower
sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1
tsp pepper 1 Tbsp Worchestershire 2
tsp dry mustard (could
sub for yellow mustard or brown mustard) 6 cups water
1 cup almond flour 1/2 cup coconut
sugar (can
sub regular
sugar) 1/2 cup cocoa powder 1
tsp baking powder 2 eggs 2 tbsp maple syrup or agave 1/2 cup coconut oil, melted and cooled 1
tsp vanilla Frosting:
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut
sugar — you can
sub brown
sugar but the coconut
sugar gives it a deep, rich flavor 1/2
tsp sea salt 2
tsp baking soda 2
tsp pumpkin pie spice 1
tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
It was so delicious and I didn't have the caramel syrup as I can't eat those sweeteners but I did use Just Like
Sugar Brown
sugar sub, 1
tsp Frontier Maple extract and 1
tsp Frontier vanilla as
subs for the caramel syrup and can I tell you, this is a winner, Mellissa.
I used 1.5 c oats and 1.5 c gf flour, 3/4
tsp xanthan gum, 5 eggs,
subbed out the
sugar for 3 / 4c maple syrup, and followed the recipe for everything else.
1 cups gluten free oat flour 1/2 cup coconut flour 2
tsp baking powder 1
tsp baking soda 1
tsp apple cider vinegar 1 tablespoon xylitol (or any other natural / healthy
sugar sub.
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
(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