Sentences with phrase «tsp vanilla juice»

Frosting: Two packages Vegan Cream Cheese 1/4 cup Maple syrup or 1/4 to 1/2 cup confectioner's sugar 1 tsp vanilla Juice of 1/2 lemon 1/4 cup organic coconut

Not exact matches

Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch salt

10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water

3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in

Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued

For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz

2 1/2 cups One Degree Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1 cup almond milk 1 tsp pure vanilla extract 1/2 cup oil 2 Tbsp orange zest 1/4 cup fresh orange juice 1 1/2 cups fresh cranberries

3/4 cup sugar 2 Tbsp lemon zest 1/4 cup canola oil 1/4 cup applesauce 2 whole eggs 1/4 cup vanilla or plain yogurt 1 1/2 Tbsp fresh lemon juice 1 cup finely shredded zucchini 1 1/2 cup flour 2 tsp baking powder 1 tsp kosher salt

1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar

3 medium overripe bananas, peeled and cut into large pieces 1/3 packed brown sugar 1 tbsp butter, cut into small pieces 1 1/2 cups whole milk (plus extra for thinning if needed) 2 tbsp sugar 1 tsp vanilla extract 1 1/2 tsp fresh squeezed lemon juice 1/4 tsp salt

6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for pure vegan pinch of sea salt Line a 23 cm baking tin with baking paper.

50g sultanas 50g raisins 50g currants 1 tbsp candied mixed peel Juice of 1 orange Pulp & zest of 1/2 orange 1/4 tbsp vanilla extract 1/2 tsp orange extract 1/2 tsp bitter almond extract 1/4 tbsp mixed spice 1/8 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tbsp Kirsch 25 ml Kraken rum

4 hours) 1 tbsp vanilla essence 1/4 tsp vanilla powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tbsp mixed spice 1/4 tsp Himalayan pink salt Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cJuice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cjuice if you want a creamier cheesecake) 1 peeled courgette (cubed)

To cover the taste of Quinoa Flour I used 1 Tsp pure Vanilla extract & 1 TBSP Orange Juice.

Red Apple Sauce 1 kg / 2 lb red apples (use local produce if available) 250 ml / 1 cup water 1 tbsp fresh ginger, grated 1/2 tsp ground vanilla powder 1 tsp ground cinnamon (or cardamom) 1 tbsp lemon juice

Fruit filling 8 thin red rhubarbs (around 500 g / 1 lb) 2 handfuls (225 g / 8 oz) fresh or frozen strawberries 1 apple 1 tsp ground vanilla juice from 1/2 orange or lemon 2 tbsp unheated honey or maple syrup

1/2 cup of all - purpose flour (King Arthur) 1/4 cup of whole wheat flour (King Arthur) 1/3 cup of dark cocoa powder 1/2 tsp of baking powder 1/4 tsp of salt 3 oz of dark chocolate (chopped) 3 tbl of butter 1/4 cup of brown sugar 1/4 cup sugar Zest of one orange 2 tablespoon of Chobani (vanilla) 2 eggs 1 teaspoon of orange juice (from the orange you zested) 1 teaspoon vanilla extract

1/2 cup sugar 1/4 cup orange juice 1 Tbsp white wine 1 tsp vanilla 1/4 cup chopped pecans 3 sliced bananas vanilla ice cream Mix sugar, OJ, wine and vanilla in a sauté» pan.

INGREDIENTS 8 - 10 frozen bananas 1/4 cup molasses 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp vanilla extract 1 tsp lemon juice 1/2 a batch of Gingerbread Cookies, crumbled... Read More

Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F.

2 cups whole wheat pastry flour 1 tsp aluminum free baking soda 1/2 teaspoon ground cinnamon 1/2 cup olive oil 1 teaspoons vanilla extract 1/2 cup unrefined sugar 2 eggs 2 ripe bananas 2/3 cup crushed pineapple plus 4 - 6 tablespoons pineapple juice 2/3 cup chopped walnuts or pecans.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Toss in: 2 - 4 c fresh blueberries (or frozen unthawed berries can work) 20 oz can of blueberry pie filling 2 TBS juice frozen concentrate undiluted (apple cherry works) 1 TBS fruity wine 2 TBS lemon juice 1 tsp vanilla Stir with an over-sized serving spoon about seven times.

2 cups nuts (I used 1 cup of cashews and 1 cup of almonds) 1 cup dates 1 cup dried blueberries 1 1/2 tsp vanilla extract (or seeds of 1 vanilla bean) 1 lemon, zested 1/2 lemon, juiced 1/4 tsp sea salt

2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp ground cardamom 1/2 tsp ground ginger 1 tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange juice 1 1/2 cups fresh cranberries coarse sugar, for topping

1 navel orange, peeled 1/4 c fat - free half - and - half or fat - free yogurt 2 Tbsp frozen orange juice concentrate 1/4 tsp vanilla extract 4 ice cubes

6 apricots, peeled, pitted, and chopped (about 2 c) 2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 c) 1 c reduced - fat milk or plain low - fat yogurt 4 tsp fresh lemon juice 1/4 tsp vanilla extract 8 ice cubes Lemon peel twists (garnish)

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut

8 oz cream cheese, softened 1/2 cup butter, room temperature 1 1/4 cups sugar 2 tbsp lime zest 1 tbsp fresh squeezed lime juice 1 tsp vanilla extract 4 eggs 1/3 cup strawberry puree * ** 1/4 cup whole milk 2 cups cake flour 2 tsp baking powder 1/2 teaspoon salt

Ingredients 1 1/2 cups all - purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, room temperature 3/4 cup granulated white sugar 2 large eggs 1 tsp pure vanilla extract Juice and zest of one medium - large lemon 1/2 cup milk 1 1/2 — 2 cups fresh or frozen blueberries *

1/2 of an avocado, pitted, flesh removed 1/2 c of almond milk, or orange juice 1/3 c of vanilla Chobani 1 c of frozen berries 1 tsp of chia seeds 1 tbl of honey

«HEALTHIFIED» FROZEN YOGURT 3 cups unsweetened Coconut Kefir 3 tsp fresh lemon juice 1 cup Swerve (to keep it soft, erythritol will make it hard) 1 tsp stevia glycerite 1 tsp vanilla extract or other extract (click HERE to find) 1/2 tsp Celtic sea salt (to keep it from hardening)

Pin It Ingredients: 1 1/2 cups Unsweetened Vanilla Almond Milk 2 tsp Rosewater 1 tsp Vanilla Extract 60g (5 tbs) Chia Seeds 5 packets Natural Sweetener (stevia, Truvia, etc.) 6oz Frozen Unsweetened Blueberries Juice of 1 Lemon Read more at dessertswithbenefits.com... Continue Reading →

2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt

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

1 pkg Nasoya ® Organic Silken Tofu 1 pkg (16 oz) low - fat cream cheese 3/4 cup sugar 2 eggs 4 tsp grated lemon zest 2 tbsp fresh lemon juice 1/2 tsp vanilla extract 1 (9 - inch) graham cracker crust

1 cup ice cubes 1 cup coconut milk (I like Silk unsweetened coconut milk) 1/4 cup So Delicious soy and dairy free cultured coconut milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2 whole orange with skin removed 1 cup diced pineapple (canned pineapple okay in juice) 1 cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes of nutmeg or pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon)

I also made up a jar of blackberry - vanilla: use french vanilla yogurt, add 1/8 tsp cinnamon, about 1/2 -2 / 3 cup blackberries (fresh crushed with a fork or frozen and thawed with some juice).

rhubarb, cleaned and cut into 2 - inch pieces 1 cup fresh - squeezed orange juice 1/4 cup honey 1/2 tsp kosher salt 8 pods green cardamom 2 whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 - inch piece of fresh ginger, peeled and thickly sliced

Ingredients: 150g plain digestive biscuits 80g melted butter, plus extra for greasing pan 1/4 tsp cinnamon Pinch nutmeg 500g cream cheese, at room temperature 180g caster sugar 25g plain flour 200mL sour cream 150g passionfruit pulp, strained Juice of 1 lemon 1 1/2 tsp vanilla extract 3 whole eggs Passionfruit pulp for garnish (optional)

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.

Shopping List: 6 Eggs 1/4 cup Plus 2 Tbsp Coconut Oil Zest from 3 limes Juice from 3 Limes 3/4 Cup Plus 2 Tbsp Coconut Milk 1/3 Cup plus 2 Tbsp Honey or Agave Syrup 2/3 Cup Coconut Flour 1 Heaping tsp Baking Soda 1.5 tsp Xanthan Gum 1/4 tsp Salt 1/2 tsp Pure Vanilla Extract

For the Lime Glaze: 2 Tbsp Coconut Oil Zest from 1 Lime Juice from 1 Lime 2 Tbsp Coconut Milk 2 Tbsp Honey or Agave Syrup 1/2 tsp Pure Vanilla Extract

I used Splenda and to combat that «sugarless» feel on the palate, I added the juice of 1/2 lemon, rind from 1/2 lemon, 1 tsp vanilla.

Cookies: 1 1/4 cup whole spelt or whole wheat flour 2 tbsp plus 2 tsp cocoa powder 3/4 tsp anise seeds 1 tbsp chia seeds 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 2/3 cup sucanat 1 tsp vanilla extract 1 egg Glaze: 1 tbsp plain yogurt 1/2 tsp lemon juice 1/4 tsp lemon zest 2 tbsp powdered sucanat

Filling — 4 ounces full fat cream cheese — 4 ounces 1/3 fat cream cheese — 1 TBSP Pyure — 1 TBSP lemon juice — 1/2 TSP homemade vanilla extract — 1 pastured egg Place cream cheese in blender and blend well.

What you need: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup dried coconut, shredded 3 cups chopped cashews, soaked for at least 1 hour 3/4 cup lemon or lime juice 3/4 cup raw honey 3/4 cup coconut oil 1 tsp vanilla 1/2 tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water

Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil

8oz cream cheese 6 eggs 2 TB coconut flour 1/4 c almond flour 2 tsp baking soda 1 tsp vanilla 1.5 tsp lemon juice 2 TB Z sweet (erythritol and stevia) 12 drops stevia (increase if you omit the erythritol)