125g almond flour 2 tbsp Sukrin coconut flour 1/2 tsp baking soda Pinch salt 3/4 tsp pepper 1 1/2 cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 2 eggs (room temperature) 65g refined coconut oil 100g SweetFreedom dark fruit syrup 2
tsp vanilla extract 75g grated carrots 6 pecans to top
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1
tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces
Not exact matches
125g unsalted butter — softened
75g coconut sugar 1/2
tsp vanilla extract 1 large egg100g wholewheat plain flour
75g plain flour 1/2
tsp bicarbonate of soda 1/2
tsp ground cinnamon 1/4
tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups) 50g sugar - free dark chocolate, roughly chopped
250 ml Murphy's Irish Stout 250g butter (I always use salted)
75g cocoa powder 400g caster sugar 145 ml Buttermilk 2 large eggs 1 tablespoon
vanilla extract 2
75g plain flour 2
tsp bicarbonate of soda 0.5
tsp baking powder
Ingredients 100g oats
75g sukrin almond flour 1
tsp baking powder 1
tsp ground cinnamon 1
tsp ground ginger 1 tbsp and a pinch chilli flakes 2 tbsp extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1
tsp vanilla extract 1 large grated carrot 1
tsp Pip & Nut almond butter
450 ml thickened cream 150g Nestle Plaistowe Couverture Deluxe Chocolate or one with min 60 % cocoa, roughly chopped 1
tsp vanilla extract 2 egg yolks
75g caster sugar
75g unsalted butter, softened 20g organic virgin coconut oil, softened zest of 1 lemon 1
tsp vanilla extract 85g golden caster sugar 2 large organic eggs, lightly beaten 200g plain flour 2
tsp baking powder 70g shredded / dessicated coconut 50g ground almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)
Makes enough to fill 10 to 12 paper cones 1 tbsp vegetable oil 50g popcorn maize 50g unsalted butter
75g light muscovado sugar 2 tbsps golden syrup 1
tsp vanilla extract 1/2
tsp sea salt flakes