Not exact matches
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
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened
almond milk 1 egg or 1
tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2
tsp ground
vanilla 1
tsp baking powder 1/2
tsp cinnamon zest of 1 lemon
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
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1
tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
tsp vanilla • 1.5 cups
almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4
Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1
tsp baking soda 1/2
tsp baking powder 1/2
tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup
almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2
tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1
tsp baking powder 1
tsp baking soda 1/2
tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened
almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2
tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1
tsp vanilla extract 8 oreos (1/2 packet)
If you're going to add the
vanilla glaze, mix the three ingredients together in a bowl (add small amounts of the
almond milk at a time, you may not need the full
tsp) and wait until muffins are fully cooled to drizzle it on or else it'll just drip off.
1 batch sugar cookie dough (I substituted 1
tsp of
vanilla extract for
almond and loved it) 1 batch royal icing Photo transfers (I got mine here)
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4
tsp salt ○ 1 1/2
tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1
tsp vanilla extract ○ 1/2 cup unsweetened
almond milk ○ * 1 cup fresh blackberries *
1 1/2 cups unsweetened
vanilla almond or soy milk 1 TB cocoa powder 1/2
tsp coconut sugar 1 packet Stevia or 1
tsp brown or white sugar 1/8
tsp ground ginger 1/16
tsp ground nutmeg 1/8
tsp pure
vanilla extract 1/2
tsp blackstrap molasses *
4 ripe bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1
tsp baking soda 1
tsp baking powder 1/2 cup
almond butter 1
tsp vanilla extract 1 stick butter melted (not paleo) or 1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisins
1/4 cup ground
almonds 1/8 cup of brown rice flour 1 tsbp coconut flour 1/4 cup of unflavored or
vanilla whey (if you're going unflavored, use ours!!!!) 1/8 cup of coconut sugar 1/2 cup
almond milk 1 - 2
tsps vanilla essence
I replaced the coconut sugar with honey and 1
tsp of the
vanilla with
almond extract.
So the next batch, I added a tablespoon of
almond butter, a scoop of
vanilla protein powder, & a
tsp of stevia.
3 cups water 1 cup
almond milk (or other non-dairy milk) 1 cup uncooked steel - cut oats 2 apples, peeled and grated 2 Tbsp chia seeds (or ground flax or hemp seeds) 2
tsp ground cinnamon 2 - 3
tsp vanilla extract
1 box white cake mix 1 cup buttermilk 1/2 cup vegetable oil 1
tsp almond extract 1
tsp vanilla extract 4 eggs
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.
I want to get the calories down for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened
almond milk, 1 scoop organic plant based protein powder, 1
tsp pure
vanilla extract, 1 tbs organic cocoa, 1 egg yolk, stevia to taste, and contents of 2 probiotic capsules.
1 cup + 1/4 cup Natural Delights Medjool dates, pitted 1 cup
almonds 1/2
tsp ground ginger 1/2
tsp cinnamon 1/4
tsp nutmeg 1/4
tsp vanilla extract 1/8
tsp cloves
Filling 1/2 pkg silk tofu (7oz) 1
tsp vanilla 1 1/2 cups raw cashews 1 cup dates 1/2 cup unsweetened
almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pie
3/4 cup unsweetened
almond milk 1 cup frozen spinach (or 2 cups fresh) 1 frozen banana 1/4 cup rolled oats 2 Tbsp unsalted
almonds 2 Tbsp unsweetened shredded coconut 1 Tbsp unsweetened cocoa powder 1/2 Tbsp chia seeds 1
tsp Nutrex Hawaii Spirulina Pacifica powder 1/2
tsp vanilla 6 drops liquid stevia or other natural sweetener 6 ice cubes
In a small saucepan, combine 1/4
tsp vanilla extract, 1/4
tsp cinnamon, the chopped dates,
almond butter and maple syrup.
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
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1
tsp pure
vanilla extract 1
tsp baking soda 1
tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized
almond Perugina chocolate bars Directions: 1.
2 c old fashioned oats 1/2 c sliced or slivered
almonds 1/4 c light brown sugar 1/4
tsp salt 1/4
tsp ground cinnamon 2 - 3 tbsp oil 2 tbsp honey 1
tsp vanilla extract 3/4 c raisins (optional)
PIE FILLING: 2 cups heavy cream, whipped and divided 3 tbsp sugar 1
tsp vanilla extract 1 3.4 oz box instant
vanilla pudding 1 cup cold 2 % milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2 cup toasted coconut or sliced
almonds
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
Cookies: 1 1/2 cups powdered shugar 1 cup butter 1 egg 1
tsp vanilla 1/2
tsp almond extract 2 1/2 cups flour 1
tsp baking soda 1
tsp cream of tartar
1/2 cup soft coconut oil 1/2 cup raw honey 4 eggs (at room temperature) 2
tsp vanilla extract 3 cups
almond flour 1 tablespoon aluminum free baking powder 1/3 cup...
4 tbsp chia seeds 1 cup
almond or coconut —
almond milk 2
tsp coconut sugar (optional) dash of
vanilla (optional)
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)
1 heaping Tbsp coconut flour 1 heaping Tbsp cocoa powder 1 Tbsp
almond milk (or coconut) 1/2 Tbsp honey 1
tsp pure
vanilla extract 1 egg
Mix the eggs,
almond milk, 1
tsp cinnamon,
vanilla, and 1/4 tspn salt in a bowl.
, 1 3/4 cups unsweetened
vanilla almond milk, 1 tbsp cacao powder, 1 pitted date, 1 scoop Skoop brown rice protein, 1/2
tsp vanilla extract.
2 eggs 1/4 cup of unflavored or
vanilla whey 1/4 cup of
almond milk (or any other milk) 1 - 2
tsps of cinnamon 4 slices of your bread of choice (I used gluten - free bread) 2 squares of dark chocolate 1/2 banana
Stirred in 40g chopped dark orange chocolate (I used Lindt Orange Intense which also contains pieces of orange and
almonds), 1
tsp vanilla extract and 15g very finely chopped mixed peel.
1 1/4 cup confectioners sugar 1 cup + 2 Tbsp vegan butter (I used Earth Balance) 1 1/2
tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2
tsp salt 1/4
tsp vanilla 1/4
tsp orange extract 1/4
tsp almond extract 2 3/4 cup all purpose flour
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
Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1 cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened
almond milk, or other dairy - free milk 1 scoop unflavored (or
vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2
tsp.
1/3 cup rolled oats 1/2 cup Original Luz
Almond milk 1/2 cup water 1 tbsp
almonds, chopped pinch of salt 1
tsp vanilla extract 1/2 — 1
tsp cinnamon 2 fresh figs chopped 1
tsp sweetener such as honey, rice malt syrup or maple syrup
3 Tbsp warm water 2 Tbsp Ener - G Egg Replacer Powder 1/8 teaspoon cream of tartar 3 1/2 cup confectioner's sugar 1/4
tsp vanilla 1/4 teaspoon
almond extract 1/4 teaspoon orange extract
1/2 Cup Unsweet Applesauce 1 Cup Unsweet
Almond / Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2
tsp Pure
Vanilla Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed banana)
Ingredients: 2 1/2 cups all - purpose flour 2
tsp cornstarch 1 1/2
tsp baking powder 3/4
tsp ground cinnamon 1/4
tsp ground nutmeg 1/2
tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1
tsp vanilla extract 1/4 - 1/2
tsp almond extract (use a 1/2 if you want a slightly more noticeable
almond flavor) 1/4 cup granulated sugar 1 1/4
tsp cinnamon
1 cup
almonds, soaked overnight 2 dates, pitted pinch of sea salt 4 cups filtered water 1/4
tsp vanilla extract or seeds from half a
vanilla bean
Combine 1/3 cup of oats, 1 cup of unsweetened
almond milk, pinch of cinnamon, 1/4
tsp vanilla, 5 chopped dates, and 1 tbsp chia.
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
gluten free if intolerant) 1 cup / 250 ml / 100 g
almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1
tsp baking powder 1/2
tsp ground
vanilla 1/2
tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
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:
1 1/2 cup raw cashews (soaked overnight then drained and rinsed) 3 tbsp maple syrup 1/4 cup coconut oil, melted 1/3 cup
almond milk 1/2
tsp mint extract (can also use
vanilla extract) 1 - 2
tsp matcha powder
Cake 1/2 cup vegan butter 1/2 cup + 2 tbsp
almond milk 3/4 cup punkin ale 2
tsp pure
vanilla extract 2
tsp ground cinnamon 3/4
tsp fine sea salt 1
tsp baking soda 1/2
tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu