Puffed Quinoa Peanut Butter Balls - Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1
tsp vanilla extract vegan dark chocolate (optional) Whole Foods
Not exact matches
3 cups of gluten free rolled oats 3/4 cup of walnut halves 2 tbl of maple syrup or 1/4 cup of coconut sugar 1 tbl of hemp hearts 1
tsp of
vanilla extract 1.5
tsp of baking soda 1
tsp of ground cinnamon 1/4
tsp of sea salt 2 cups of filtered water 1 dark chocolate,
vegan bar, chopped or 1/3 cup of
vegan chocolate chips
Ingredients 2 cups heavy cream 1 cup whole milk 1/2 cup sugar pinch salt 3 egg yolks 1 egg 1
tsp vanilla extract 2 cups
vegan marshmallows
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1
tsp baking powder 1/2
tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of
vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
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
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
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)
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
Frosting: Two packages
Vegan Cream Cheese 1/4 to 1/2 cup confectioner's sugar, or to taste 1
tsp almond
extract or
vanilla 1/3 cup organic coconut
for the batter: 1 c all - purpose flour 1
tsp baking powder 1/4
tsp ground ginger pinch salt 6 tbsp
vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1
tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
I tweaked a bit to make
Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup
vanilla almond milk + a dash of
vanilla coconut milk A dash extra
vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded
tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
Dough 1/2 cup
vegan butter 1/2 cup cane sugar 1
tsp pure
vanilla extract 3 tbsp
vegan sour cream Pinch of sea salt 1/4
tsp baking soda 1 1/4 cups unbleached flour
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
Raw
Vegan Tiramisu Cakes: 2 cups cashews, soaked for 5 - 10 hours in cold water 1/2 cup melted coconut oil 1/2 cup brewed espresso or dissolved instant coffee 4 tbsp maple syrup 1
tsp vanilla extract 1/4
tsp salt 4 tbsp raw cacao powder
Crumb Topping: 1/2 cup One Degree Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1 Tbsp grated orange zest 1/2
tsp cardamom 4 Tbsp margarine Cake: 2 cups One Degree Organics Sprouted Spelt Flour 2
tsp baking powder 1/4
tsp salt 1 1/4
tsp cardamom 2/3 cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1 cup
vegan milk (almond, coconut, soy) 1 1/2
tsp vanilla extract
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
Orange Burst Green Smoothie (Gluten - free, Dairy - free,
Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4
tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie
2 granny smith apples, peeled and chopped 1
tsp butter (or
vegan butter, or coconut oil) 1
tsp cinnamon 3 overripe bananas, mashed 3/4 cup pumpkin puree 1 egg 1
tsp vanilla extract 2 tbsp maple syrup 2 tbsp coconut oil, melted
Yoats 2 cups / 500 ml plain thick yogurt, Greek or Turkish (
vegans can use Coconut Yogurt) 1 cup / 90 g rolled oats 1/4 cup / 35 g sunflower seeds 1 small apple, cored and roughly grated on a box grater 1 pinch ground
vanilla or
vanilla extract 1
tsp freshly grated ginger or ground ginger
400g self - raising flour 100g Suma whole, raw hazelnuts 100g soft light brown sugar a pinch of salt 1 chia egg (1 tbsp chia seeds + 3 tbsp water) 350 ml Rude Health hazelnut milk 1
tsp apple cider vinegar 100g Montezuma 73 % cook's chocolate 150g
vegan margarine / butter substitute 1
tsp vanilla extract
Creamy Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple of recycled
vanilla beans 13.5 oz can of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1
tsp vanilla bean paste 1
tsp coconut
extract 1 Tbsp dark rum (or 1
tsp rum
extract) 1/2 cup heavy cream (or more coconut milk for a
vegan version) 1/3 cup sweetened shredded coconut, toasted *
3/4 cup Almond Milk 1 T chia seeds 2
tsp vanilla extract 1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/4 tsp cardomom 1 package / 1 scoop Vanilla Protein Powder by Garden of Life (vegan, gluten free, dairy free) 4 slices Gluten - free Bread (for 2 se
vanilla extract 1/2
tsp cinnamon 1/2
tsp ginger 1/4
tsp nutmeg 1/4
tsp cardomom 1 package / 1 scoop
Vanilla Protein Powder by Garden of Life (vegan, gluten free, dairy free) 4 slices Gluten - free Bread (for 2 se
Vanilla Protein Powder by Garden of Life (
vegan, gluten free, dairy free) 4 slices Gluten - free Bread (for 2 servings.
Ingredients 1 c almond meal 1 c rolled oats 3 tbsp maple syrup 2 tbsp peanut butter 2
tsp vanilla extract 1/4 c water 2 tbsp
vegan chocolate chips
ABC (Almond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as
Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub of Ricemellow Creme 1
tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until smooth.
3 ripe bananas 1/4 cup coconut oil 1/4 cup organic honey (or maple syrup for
vegan option) 1
tsp vanilla extract 1
tsp baking powder a pinch salt 1/4 cup raw cacao powder (or unsweetened cocoa powder) 1 1/2 cups gluten - free oat flour 1 cup almond meal
Old - Fashioned
Vegan Baked Donuts Ingredients 1 Cup All Purpose Flour 1/2 Cup Sugar (try raw sugar) 1 1/2 tsp Baking Powder 1/4 tsp Salt 1/4 tsp nutmeg 1/2 cup non-dairy milk (soy, almond, coconut, or hemp) 1/2 tsp apple cider vinegar 1/2 tsp vanilla extract 1/4 cup melted vegan margarine (earth balance or smart -LSB
Vegan Baked Donuts Ingredients 1 Cup All Purpose Flour 1/2 Cup Sugar (try raw sugar) 1 1/2
tsp Baking Powder 1/4
tsp Salt 1/4
tsp nutmeg 1/2 cup non-dairy milk (soy, almond, coconut, or hemp) 1/2
tsp apple cider vinegar 1/2
tsp vanilla extract 1/4 cup melted
vegan margarine (earth balance or smart -LSB
vegan margarine (earth balance or smart -LSB-...]