Sentences with phrase «tsp vanilla powder»

Raw Chocolate Cake 1 cup (150g) brazil nuts 1/2 cup (60g) desiccated coconut 1 ripe avocado 3/4 cup (70g) raw cacao powder 6 medjool dates, pits removed 1 Tbsp rice syrup 1 tsp vanilla powder pinch Himalayan pink salt
You will need: 1/2 cup chia seeds 2 1/4 cups almond / coconut milk (DIY version HERE) 1/2 tsp vanilla powder If you want to make you're own nut milk you'll also need to pick...
Biscuit 3/4 cup (90g) pecans1 cup (150g) medjool dates, pitted3 tbsp cacao powder1 tsp pure vanilla powderPinch of salt Filling 1 cup cashews, soaked for 2 + hours1 tbsp coconut oil, melted1 tbsp maple syrup1 tsp vanilla powder Serves 4 Process biscuit ingredients in a food processor until it reaches a dough - like consistency.Roll mixture into a large ball and flatten on cutting board with a rolling pin.Cut in circle shapes with cookie cutter and refrigerate until firm.
1/4 cup rice malt syrup 2 tbsp honey 1/4 tsp vanilla powder Couple drops of liquid stevia
2 cups brazil nuts (raw) 1 avocado, skin and stone removed 15 medjool dates, pitted, chopped 4 tsp pure maple syrup, raw honey, rice syrup or coconut nectar 1 cup raw cacao powder 1/2 cup desiccated coconut 1 tsp vanilla powder pinch himalayan pink salt 1 - 2 cups freeze dried raspberries (depending on your tastebuds) *
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for frying
4 hours) 1 tbsp vanilla essence 1/4 tsp vanilla powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tbsp mixed spice 1/4 tsp Himalayan pink salt Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cubed)
2 cups water 1 cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3 tbsp coconut flakes 3 tbsp nettles, dried 1 apple, grated 1 tsp mint leaves, dried or fresh 1 tsp cinnamon 1/2 tsp vanilla powder
Dark Chocolate Nut Cookies (adapted from The Food Lovers Primal Palate) Servings: Make about 6 - 8 cookies Ingredients: 3/4 cup almond meal 1/4 cup coconut flour 1/4 tsp salt 1/4 tsp vanilla powder 1/4 tsp baking soda (optional)-- I forgot to add this when making the cookies.
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
12 red flesh plums (omega or black doris are great) 3 Tbsp raw sugar (or coconut sugar or raw honey) 1 tsp vanilla powder 4 cardamon pods, cracked 1/2 cup water
Dry Ingredients 100g rice or buckwheat flour 50g coconut flour 50g ground almonds 50g coconut sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly grated 1 tsp cinnamon 1/2 tsp vanilla powder 1/4 tsp pink Himalayan salt
2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt
1 cup cashews, soaked 1/2 cup nut milk or coconut milk 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below)
5 cups filtered water 1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne pepper
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 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt 3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note above)
Vanilla Cream Icing 1/2 cup cashews, soaked 1/4 cup coconut milk, water or nut milk of choice 2 - 4 Tbsp rice syrup or pure maple syrup (to taste) 1/2 tsp vanilla powder or paste 1 Tbsp lemon juice 3/4 cup coconut oil, gently melted
1 cup (gluten - free) rolled oats 1/4 cup dried mulberries (or raisins or other dried fruit, cut into small pieces) 1 3/4 cup water 1 cup oat milk (or other plant - based milk) 1/2 tsp vanilla powder 1/2 tsp salt
250g smooth peanut butter (salted or unsalted) 100g pure maple syrup or rice syrup 25g coconut sugar 50g coconut oil, melted 30g buckwheat flour 25g ground almonds 50g raw cacao powder 1 tsp vanilla powder pinch Himalayan pink salt 190g nut milk
1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/3 cup raw cacao powder 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, melted (see not above)
Dry Ingredients 50g rice or buckwheat flour 50g raw cacao powder 50g coconut flour 50g ground almonds 75g coconut sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly grated 1 tsp cinnamon 1/2 tsp vanilla powder (optional) 1/2 tsp pink Himalayan salt
I would use 4 cups Granulated Erythritol + 4 tsp Vanilla Powder.
1 medium butternut squash to yield approximately 1 1/2 cups cooked puree 2 1/2 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp freshly ground nutmeg 1/2 tsp vanilla powder pinch Himalayan pink salt 1 cup / 250 ml coconut milk 3 eggs 1/2 cup / 70g pecan nuts, finely ground
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)
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1tsp ground cinnamon 1tsp ground ginger 1 tsp vanilla powder pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
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
230g coconut oil, softened 360g raw sugar (or coconut sugar works well too) 1 tsp vanilla powder or essence 1/4 tsp himalayan pink salt 2 eggs 100g brown rice flour 100g cornflour 140g dutch cocoa
1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt (or sea salt) 2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)
2 cups cashew milk 1 cup frozen strawberries 1 Tbsp maple syrup 1 tsp vanilla powder / essence or scraped vanilla pod pinch himalayan pink salt
2 cups soaked cashew nuts 2 small frozen bananas 1/4 tsp cinnamon 2 tsp vanilla powder or essence 2 Medjool date, pitted 2 cup filtered water 1 cup ice
200g stewed apple (see note below) 80g coconut oil, melted 80g coconut sugar 1 egg 1/2 tsp vanilla powder / essence 1/2 tsp cinnamon powder 100g buckwheat flour 100g brown rice flour 1 tsp baking powder 1 tsp baking soda 1 Tbsp hot water 1 Tbsp apple cider vinegar 1 cup blueberries, fresh or frozen
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
2 cups cashew milk 4 medjool dates, pitted 1 Tbsp maple syrup 1/2 tsp himalayan pink salt 1 tsp vanilla powder / essence or scraped vanilla pod
2 very ripe bananas 2 eggs 1/2 cup buckwheat flour 1 tsp baking powder 1 tsp cinnamon 1 tsp vanilla powder or essence pinch sea salt or himalayan pink salt 1/2 cup rice milk (or milk of choice) 1 cup frozen blueberries
Dry ingredients 100 g / 1 cup almond flour 120 g / 3/4 cup rice flour 45 g / 1/2 cup desiccated coconut 2 tsp baking powder 1/2 tsp freshly ground cardamom 1/2 tsp vanilla powder 1 pinch salt
Base: 1 cup dates 1 cup roasted hazelnuts 1/2 cup soaked raw buckwheat groats 2 tbsp coconut oil, melted pinch of Himalayan salt 2 tbsp cocoa powder 1/2 tsp vanilla powder 1 tsp Maca powder (optional)
Approximately 2 large (500g) cooked orange sweet potato 1 1/2 cups (140g) raw cacao powder 2 Tbsp (40g) pure maple or rice syrup 1 cup (250g) coconut milk 1/2 tsp vanilla powder 1/4 tsp pink Himalayan salt 6 Tbsp (95g) raw cacao butter, gently melted
Filling: 1 cup cashew nuts, soaked and rinsed 1/2 cup roasted hazelnuts 1 cup water (from soaking the dates) 1/2 cup melted cocoa butter 1 tsp vanilla powder 1 tsp espresso coffee powder pinch of Himalayan salt 1 tsp Maca powder (optional) 4 tbsp agave or maple syrup 1/2 cup cocoa powder
1,5 cup butter beans, cooked 1/2 cup ground almonds 1/2 cup agave syrup 1/3 cup extra virgin coconut oil 1/2 tsp Himalayan salt 1 tsp vanilla powder 1/2 cup rice flour 1 cup cacao powder 1/2 tsp xantam gum 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp coffee or coffee substitute (I used Dandy Blend) 1 cup rice or oat or almond milk (plus 2 - 3 tbsp if needed) + 1 tsp apple cider vinegar
3 cups rolled oats 1/2 cup almonds chopped 1/2 cup dates chopped 1/2 cup sunflower seeds 2 tbsp chia seeds 2 tbsp cocoa nibs 1/2 cup sesame seeds 1/4 tsp cinnamon 1/2 tsp vanilla powder pinch of Himalayan salt 2 tbsp coconut sugar
Approximately 2 large (500g) cooked orange sweet potato 3/4 cup (70g) raw cacao powder 3/4 cup (190g) coconut milk 1/2 tsp vanilla powder 1/4 tsp pink Himalayan salt 4 Tbsp (65g) raw cacao butter, gently melted
1 cup cashews, soaked (see note below) 1/4 cup coconut milk (or nut milk of choice) 1/4 cup rice syrup (can be substituted for pure maple syrup or raw honey for a sweeter version) 1 Tbsp lemon juice pinch himalayan pink salt 1/8 tsp vanilla powder 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)
Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2 tbsp organic lemon zest, grated 2 tbsp honey or maple syrup 1 tbsp coconut oil 1/2 tsp vanilla powder
Dry 1 cup brown rice flour 1 cup sifted spelt flour (optionally use all purpose wheat flour) 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 6 tbsp cocoa 1 tbsp chia seeds 1 tsp vanilla powder
Crust: 3/4 cup almond flour 1/2 cup white rice flour 2 tbsp gluten - free oat flour 1/4 tsp vanilla powder a pinch of salt 1/3 cup coconut oil 3 tbsp honey or maple syrup
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