Sentences with phrase «tsp vanilla essence»

1/2 cup pitted medjool dates 1/4 tsp vanilla powder or 1 tsp vanilla essence pinch tsp sea salt 1/4 cup pure maple syrup 1/2 cup fresh almond milk or filtered water

For the chocolate filling: 2 tbsp 100 % almond butter 2 tbsp cacao 2 tsp coconut oil 2 tsp honey 1 tsp vanilla essence almond milk as needed

Linking it to the CWL Spouse event hosted by Hema's Adugemane... Haupia — Hawaiian Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2 cups coconut milk 1 cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one cup coconut milk into a saucepan.

12g oats (gluten - free or regular) 10g whey protein powder 5 - 10g coconut flour 1 tsp vanilla essence 12g agave syrup 13 - 15g cocoa powder 16g pumpkin seed butter Splash of coffee (no more than a couple of teaspoons)

Ingredients: Melted butter, to grease 450g (3 cups) self - raising flour 150g (1 cup) plain flour 440g (2 cups) caster sugar 300g butter, cubed, at room temperature 310 ml (1 1/4 cups) milk 6 eggs, at room temperature 3 tsp vanilla essence Procedures: Preheat oven to 140 °C.

1/4 cup buckwheat groats Small handful of mixed nuts (walnuts and almonds my favourite) 1 small green apple (grated) 1/2 orange (juiced) 1 tbsp coconut cream or full fat greek yoghurt 1 tsp stevia or rice malt syrup 1/4 tsp vanilla powder or 1/2 tsp vanilla essence Pinch of cardamon Pinch of cinnamon Pinch of nutmeg

Ingredients: 3 day old Croissants icing sugar to sprinkle Sugar syrup: 3/4 cup orange juice or water 1/2 cup sugar 1 tsp vanilla essence Almond butter cream filling: 1/2 cup butter at room temperature 1/2 cup sugar 1 egg at room temperature 1 cup almonds 1 tsp Vanilla 2 drops of almond essence (optional) 1/2 cup sliced almonds

2 1⁄4 cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp Salt 1 cup Butter unsalted softened 3⁄4 cup Sugar granulated 3⁄4 cup Light Brown Sugar packed 1 tsp Vanilla Essence 2 tbsp Egg Replacer for 2 eggs 1 cup Semi-Sweet Chocolate Chips

5 - 10g whey protein powder 12g oats 10g coconut flour 1 tsp vanilla essence 2 whole eggs 65g ground almonds 60g date syrup (or, if you don't have any, use agave syrup) 22g coconut oil 30 ml almond milk (or coconut milk) 25g applesauce (or 1/2 fresh banana) A splash of orange oil (around 1 tbsp) Cinnamon to taste (I added around 1/2 tbsp in total) 90g self raising gluten free flour (I used this but any self - raising GF flour would work)

Or, if you're in the US, this which doubles as sugar - free maple syrup) 1 bar of sugar - free white chocolate 1 - 2 tsp of almond milk (juuuuust enough to bind your ingredients together) 1 tsp vanilla essence (optional but it goes really well with the white choc so, if you have some handy, throw a bit in)

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

Get your base ingredients into the mixing bowl: 2 very ripe bananas, 1/2 c sugar, 2 eggs, and 3 tsp vanilla essence.

For the chocolate buttermilk cake 2 cups plain flour 2 cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup + 1 tbsp vegetable oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk

1 tin 400 ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1 tsp vanilla essence

2 tbsp CHOC Chick Raw Cacao Powder 2/3 cup buckwheat flour 1/3 cup tapioca flour 1 1/2 cups almond milk 1 tsp baking powder 1 tsp vanilla essence 1 pinch salt 1 ripe banana mashed up 2 - 4 (6 - 12g) CHOC Chick Raw Cacao Butter Beans

Recipe Adapted From Taste Of Home Ingredients: Sugar - 1 cup Canola Oil - 1 / 2 cup Sweetened Whipped Cream - 1 / 2 cup Curd / Yogurt - 1 / 4 cup Powdered Cinnamon - 1 / 4 tsp Baking Powder - 1 / 2 tsp Baking Soda - 1 / 4 tsp Vanilla Essence - 1 / 2 tsp Grated Cucumber - 1 cup (peeled, deseeded and grated) All Purpose Flour / Maida - 1 1/2 cups Walnuts - 1 / 2 cup Candied Orange Peel -2-3 tbs

250g dates, pitted 1 tsp baking soda 275 ml boiling water 60g coconut oil, softened but still solid 100g blackstrap molasses 1/4 tsp himalayan pink salt 1/2 tsp vanilla powder or 1 tsp vanilla essence 2 eggs 180g ground almonds 1/2 tsp baking powder 1 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp ground cloves

2 cups cashews, soaked (see note below) 1 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/2 cup pure maple syrup 1 tsp vanilla essence, or powder or 1 scraped vanilla pod pinch himalayan pink salt 1/4 cup cacao butter, gently melted (see note below) 1/4 cup coconut oil, gently melted (see note below)

6 medjool dates, pitted 1/4 cup pure maple syrup 1/2 cup coconut milk 1/4 tsp himalayan pink salt 1/4 tsp vanilla powder or 1/2 tsp vanilla essence

1/4 cup pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup ground almonds 1 cup coconut thread 1 tsp cinnamon 1 tsp ginger 1 tsp vanilla essence or powder pinch of Himalayan pink salt

1/4 cup coconut sugar OR pure maple syrup (see above for the difference) 1/4 cup coconut oil 1 cup oats 1/2 cup ground almonds 1/2 cup coconut thread 1 tsp cinnamon 1 tsp ginger 1 tsp vanilla essence or powder pinch Himalayan pink salt

60g butter 100g (1/2 cup) firmly packed brown sugar 1 egg 1 tsp vanilla essence 225g (1 1/2 cups) plain flour, sifted 110g (1/2 cup) caster sugar 1/2 cup water 3/4 tblsp gelatine powder 1 tsp vanilla essence 2 tblsp raspberry jam 150g dark chocolate, chopped and melted

1 cup oats 2 heaped tbsp Pip & Nut crunchy peanut butter and maple syrup 1/2 cup almond milk 1/2 tsp baking powder 1/2 tsp vanilla essence 1 egg 1 tsp Sweet Freedom fruit syrup

1/2 cup brazil nuts 2 cups desiccated coconut 2 Tbsp raw cacao powder 1/4 tsp vanilla powder (or 1 tsp vanilla essence) pinch Himalayan pink salt 6 medjool dates, pits removed 1 Tbsp raw honey (or Manuka honey)

1/2 cup brazil nuts 1/2 cup hazelnuts 1 cup desiccated coconut 3 Tbsp raw cacao powder 1/4 tsp vanilla powder (or 1 tsp vanilla essence) pinch Himalayan pink salt 6 medjool dates, pits removed 2 tsp raw honey (or manuka honey) 1 Tbsp coconut oil, gently melted

Walnut Raisin Muffins Ingredients: 1/4 cup sifted Tiana Organic coconut flour, 2 tbsps Tiana Organic virgin coconut oil or butter, melted, 2 tbsps Tiana coconut milk or cream, 3 medium eggs, 1/4 tsp vanilla essence, 1/4 tsp baking powder, 3 tbsps honey, 1/3 cup raisins, 1/3 cup walnuts and 1/4 tsp salt.

1 1/2 cups oats 1/2 cup unsweetened organic shredded coconut 1/2 cup almonds 2 tbsp coconut sugar 2 tbsp coconut oil 2 tbsp honey 1 tsp vanilla essence 1/2 teaspoon bicarb soda 1 tbsp hot water

Instead of the whole dried cranberries toot I used 2 - 3 TBSP fig jam and mixed it into the milk with a fork, along with the 1 1/2 tsp vanilla essence, 2 big squirts of lemon juice, 1 TBSP applesauce, and 2 medium bananas, mashed.

Ingredients: — 3 Ripe Bananas — 1/2 Cup Almond Meal — 1/2 Buckwheat Flour — 1/4 Cup Melted Coconut Oil — 4 Tsp Golden Grind Hero Blend — 1/2 Tsp Cinnamon — 1 Tsp Vanilla Essence — 1/4 Unsweetened Vanilla Almond Milk — 1 Tsp Baking Soda — 2 Tbsp Rice Malt Syrup — 3 Eggs — Pinch of Salt

1/3 cup rolled oats 1/2 cup soy milk or almond milk 1/2 cup greek or coconut yoghurt 1 tsp stevia 1 tsp rice malt syrup or honey 1/4 tsp vanilla powder or 1 tsp vanilla essence

1 honey pear or brown pear 1/2 tsp stevia 1/4 tsp vanilla powder or 1/2 tsp vanilla essence 1 tbsp coconut nectar or rice malt syrup 1/4 cup water

Ingredients: 1 cup almonds 1 cup walnuts 1 cup dates 1/2 cup figs 1/2 cups apricots 1/2 cup cranberries 1/4 cup * gum arabic 1/4 cup sunflower seeds 1/4 cup melon seeds 1/4 cup lotus seeds 1/4 cup hemp seeds 1/2 cup honey 1/4 cup packed organic brown sugar 1/4 cup butter 1 tsp vanilla essence

250g butter 430g (2 cups) caster sugar 4 eggs 225g (1 1/2 cups) plain flour 80g (3/4 cup) cocoa powder 1 tsp vanilla essence 1/3 cup (35g) cocoa powder, sifted (optional to lightly dust your brownies)

60g butter 100g (1/2 cup) firmly packed brown sugar 1 egg 1 tsp vanilla essence 225g (1 1/2 cups) plain flour, sifted 110g (1/2 cup) caster sugar 1/2 cup water 3/4 tblsp gelatine powder 1 tsp vanilla essence 2 tblsp raspberry jam 150g dark chocolate, chopped and melted

4 cups whipping cream 4tbsp icing sugar 1 tsp vanilla essence 1 cup strawberries, sliced Strawberries or cherries, for garnish White chocolate shavings, for garnish

INGREDIENTS: 2 cups wholemeal self - raising flour, 125g unsalted butter, 3 ripe bananas, 1 tsp vanilla essence, 2 eggs, 1 cup brown sugar.

4 cups whipping cream 4tbsp icing sugar 1 tsp vanilla essence 1 cup strawberries, sliced Strawberries or cherries, for garnish White chocolate shavings, for garnish

INGREDIENTS: 100g butter; 1/2 cup brown sugar; 1 tsp vanilla essence; 2 eggs; 1 cup self - raising flour; 3 ripe mashed bananas.