1/4 cup powdered sugar 2
tsp vanilla extract Unsweetened cocoa powder
Not exact matches
1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups
unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4
tsp ground
vanilla or 1/2
tsp pure
vanilla extract 1/2
tsp freshly grated ginger
1/2 cup unsalted butter, at room temperature 1/3 cup brownie mix 2 tbsp
unsweetened cocoa powder 1
tsp vanilla extract 2 tbsp milk 2 cups powdered sugar 1/4
tsp cayenne pepper
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)
192g all purpose flour 301.5 g granulated sugar 128g
unsweetened cocoa powder 1.5
tsp baking soda 1.5
tsp baking powder 1
tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp
vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate
1 hass avocado 3/4 cup
unsweetened applesauce 3/4 cup maple syrup 1
tsp vanilla extract 4 large eggs 1/2 cup coconut flour 1/2 cup
unsweetened cocoa powder 1/4
tsp sea salt 2
tsp baking soda Baked for 35 mins
340.5 g salted butter, softened to room temp 384g powdered sugar 96g
unsweetened cocoa powder 2
tsp vanilla extract 3 - 4 tbsp heavy whipping cream
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 *
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2
tsp ground cinnamon 1/2
tsp nutmeg 1 1/2
tsp baking soda 1/2
tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1
tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked
unsweetened coconut, divided
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.
1/4 cup
unsweetened organic apple sauce 1 cup shredded carrots (I finely chopped a couple of handfuls of baby carrots in the food processor) 1
tsp vanilla extract 1/4 cup honey * 1 egg
2 1/4 Bob Red Mill Brown Rice Flour 1/4 C Bobs Red Mill Flax Meal 1/2 C Trader Joe's Cocoa Powder 2
Tsp Baking Powder 1/2
Tsp Baking Soda 1 C Libby's Pumpkin 1 C Unrefined Coconut Sugar 1 The Vegg + 1/4 C So Delicious Protein Plus
Vanilla Milk 1 Tbsp
Vanilla Extract 2 Tbsp So Delicious
Unsweetened Coconut Yogurt 1/4 C So Delicious Protein Plus
Vanilla Milk 1/2 C Chocolate Chips
+ 1/2 cup pancake base * + 1
tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2
tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2
tsp apple cider vinegar + 1
tsp vanilla extract + coconut oil for fying
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2 cups unsalted butter, at room temperature 3
tsp vanilla extract, divided 6 eggs 2 cups granulated sugar 1 cup powdered sugar 3 cups cake flour pinch of salt 6 TBSP strawberry jam 3 TBSP
unsweetened cocoa powder 4 - 5 drops neon pink food coloring
1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (
unsweetened and unsalted) 3 eggs 1 tbsp molasses 1
tsp vanilla extract 1/2 cup all purpose flour 2
tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.
pure
vanilla extract 4 eggs 1 1/2 cups all - purpose flour 1 cup
unsweetened cocoa powder (I used half dark cocoa and half regular) 1
tsp.
, 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.
I made them gluten free with Bob's Redmill flour, xanthan gum, and used
unsweetened soy milk (all I had) and added a half
tsp of
vanilla extract.
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use
unsweetened applesauce for half) 8 eggs 2
tsp pure
vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1
tsp nutmeg 1/2
tsp xanthan gum 3
tsp baking powder 2
tsp baking soda 1
tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
For the chocolate cupcakes: 1-2/3 cups all purpose flour 3/4 cups
unsweetened cocoa powder 1
tsp baking soda 1/2
tsp salt 1 cup sour cream 2 tbsp milk 1
tsp vanilla extract 8 tbsp unsalted butter, at room temperature 1-1/2 cups granulated sugar 2 large eggs
1 cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3 cup
unsweetened cocoa or cacao powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1 bean or 1
tsp pure
vanilla extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
I made this for breakfast, and after popping it out of the mug, I cut the cake in half horizontally and spread some chocolate «frosting» (1/2 banana + 1 TBSP
unsweetened cocoa powder + 1/8
tsp vanilla extract + drizzle of maple syrup) on the first and second layer of the cake.
1/2 cup organic
unsweetened almond or coconut milk 1-1/2
tsp pure
vanilla extract 1/2
tsp pink salt
1/2 cup coconut flour (OR 2 cups blanched almond flour) 1/2
tsp baking powder 1/4 cup Swerve confectioners (or erythritol and 1/4
tsp stevia glycerite) 1/2
tsp Celtic sea salt 1 cup
unsweetened almond milk 2 TBS melted butter or coconut oil 7 eggs (4 if using almond flour) 1
tsp apple
extract (or
vanilla, but apple tastes great with the Brie Cheese!)
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One
Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I use
Vanilla Chai Protein Powder · 2
tsp baking powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup
unsweetened applesauce · 1/4
tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I use
vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
Speaking of German Chocolate Cake, I made a new version of your «Faux Meal» using: 3/4 cup of warm
unsweetened Chocolate almond milk 2 TBS freshly ground golden flaxseeds 1 scoop chocolate whey protein (Jay Robb) 1 TBS
unsweetened coco powder 1 TBS
vanilla extract 1 drop of stevia glycerite 1/4
tsp of xanthan gum 2tbsp
unsweetened shredded coconut 8grams Chopped Pecans You inspired me Maria:) Thank you!
Ingredients (yields 8 muffins) 1/2 cup coconut flour 2 scoops
vanilla whey protein powder 1 1/2
tsp baking powder 1 1/2
tsp ground cinnamon 1/4
tsp ground nutmeg 1/4
tsp salt 1 tbsp coconut oil, at room temperature 2 large egg whites 1
tsp vanilla extract 1/2 cup plain nonfat Greek yogurt 1 tbsp pure maple syrup 1/2
tsp vanilla extract 1/2 cup
unsweetened cashew milk 1 cup carrots, freshly grated
I made this with
unsweetened plain almond milk and 1
tsp of
vanilla extract since I misread the ingredient but otherwise it turned out beautiful and I could not believe it, my chia pudding actually set overnight!
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2
tsp ground ginger + 1/4
tsp cloves + 1/4
tsp nutmeg 1/2 cup milk (I used
unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons
vanilla extract 1/2 cup raisins
coconut oil, for greasing 2 cups BPA - free canned chickpeas, drained and rinsed 1/3 cup pure maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2
tsp pure
vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate,
vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate,
extract (TRY: Simply Organic Pure
Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate,
Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate,
Extract) 1/2
tsp sea salt 1/4
tsp each baking powder and baking soda 1/2 cup chopped
unsweetened dark chocolate, divided
1/4 cup of sunflower seeds (soaked for an hour) 1/4 cup of pumpkin seeds (soaked for an hour) 1/3 cup of oats 5 dates 1 tbsp of gogi berries 1
tsp of maca powder 1
tsp of
unsweetened, shredded coconut 1 tbsp of coconut water 1 tbsp of protein powder 1
tsp of
vanilla extract (if you have
vanilla beans, even better!)
for the cupcakes: 1 cup organic cane sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural
unsweetened cocoa powder, sifted if needed 3/4
tsp baking powder 3/4
tsp baking soda 1/2
tsp espresso powder (optional) ¹ 1/2
tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1
tsp pure
vanilla extract 1/2 cup boiling water
CAKE: 6 TBS coconut oil or butter, softened 1 1/2 cups blanched almond flour 1
tsp baking powder 1/2
tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1
tsp stevia glycerite 4 eggs 1
tsp vanilla extract FILLING: 2 (8 oz) pkg cream cheese, softened (or coconut cream if dairy allergy) 1/4 cup SWERVE (or erythritol) 1
tsp stevia glycerite 2
tsp vanilla, divided CHOCOLATE ICING: 2 TBS butter or coconut oil 1 oz
unsweetened baking chocolate 10 TBS heavy cream (or coconut milk if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1
tsp stevia glycerite
Chocolate Batter: 1 c of all - purpose unbleached flour 1/2 c of
unsweetened cocoa (I used Wilbur) 1/2
tsp salt 1.5 c of packed brown sugar 1/4 c of canola oil 1/4 c of buttermilk (low fat) 2
tsp of
vanilla extract 2 large egg whites 1 large egg Cooking spray.
FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is organic) 1
tsp vanilla 1/2
tsp almond
extract 1/2 cup powdered sugar or more, to taste 1 cup
unsweetened shredded coconut
«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)
For the cupcakes: 1 cup whole wheat pastry flour 1/2
tsp baking powder 1/2
tsp baking soda 1/4 cup canola oil 1 cup
unsweetened coconut milk 2/3 cup sugar 1
tsp vanilla extract 1 cup
unsweetened shredded coconut
1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1
tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8
tsp ground cloves 1/4
tsp ground ginger pinch of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup
unsweetened dried coconut flakes
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 →
183g (3/4 cup) Egg Whites 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2
tsp Stevia
Extract (i didn't use it) 2
tsp Vanilla Extract 1
tsp Butter
Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1
tsp Baking Powder 1/2
tsp Salt 15g (3 tbs) Regular Cocoa Powder (
unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2
tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)
1/2 cup almond flour 1/2 cup
unsweetened shredded coconut 1/2 cup coconut butter (not coconut oil) 1/4 cup honey 1/2 cup chocolate chips 1/2
tsp vanilla extract 1/4
tsp sea salt 1/8
tsp almond
extract (optional)
Ingredients: 8 Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4 cup sugar 3/4 teaspoon
vanilla extract 3/4 + 2/3 cups flour, sifted 1
tsp baking powder Pinch of salt 1.5
tsp sifted
unsweetened cocoa, diluted with 2 Tbsp whole milk 1.5
tsp Matcha powder
Ingredients: 1 cup All Purpose Flour, plus more for rolling 3/4
tsp Baking Powder 1/4
tsp Baking Soda 1/2
tsp Salt 1/4 cup Butter 1/2 cup Granulated Sugar 2
tsp Vanilla Extract 2 oz
Unsweetened Chocolate, melted 1 Large Egg 2 Tbsp Milk Procedures:
Wet: 2/3 cup plain,
unsweetened almond milk 1
tsp apple cider vinegar 2 ripe bananas (see notes) 1/4 cup maple syrup 2
tsp olive oil 1/2
tsp almond
extract 1
tsp vanilla extract 1 small apple, peeled & grated (see notes) 3 tb apple butter (optional)
Cashew Butter Frosting 1/2 cup of smooth,
unsweetened cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1
tsp of
vanilla extract
1 cup whole wheat pastry flour 3/4 cup quick or old - fashioned oats 1/2
tsp baking powder 1/3
tsp baking soda 1/2
tsp salt 1/2 cup sugar 3T canola oil Heaping 2T
unsweetened applesauce 1/3 cup
unsweetened coconut milk (or soymilk) 1/2
tsp vanilla extract 1/2 ripe banana, chopped into small pieces 1/4 cup chopped walnuts (or pecans) 1/3 cup chocolate chips
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup
unsweetened almond milk 1/2
tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original)
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup
unsweetened almond milk 1/2
tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!