Despite the fact that these are cookies, I tried to make them as healthy as possible, using
unbleached pure cane sugar as a sweetener and uncolored icing to decorate with.
Not exact matches
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
Cookies 6 tablespoons refined coconut oil, melted (but not hot) 3/4 cup powdered
cane sugar 3 tablespoons almond milk, warm 1 teaspoon
pure vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1 1/3 cups
unbleached flour
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
3/4 cup (88g) powdered
cane sugar 1/4 cup (44g) refined coconut oil 1/4 cup (88g) unsulphured molasses 2 tablespoons (24g) unsweetened almond milk 1 teaspoon (4g)
pure vanilla extract 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 1/4 cups + 2 tablespoons (191g) all - purpose
unbleached flour, divided
Muffin batter 2 1/4 cups
unbleached flour 1 teaspoon fine sea salt 1 1/2 teaspoons baking powder 1/4 cup refined coconut oil, melted (but not hot) 1/2 cup
cane sugar 1/4 cup light brown
sugar 1 cup Califia Farms unsweetened vanilla almondmilk, room temperature 1 teaspoon
pure vanilla extract 1 flax egg 1 cup frozen wild blueberries
Cake batter 3/4 cups
unbleached flour 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1/4 cup refined coconut oil, melted 1/3 cup
cane sugar 1 tsp
pure vanilla extract 1/2 teaspoon almond extract 6 tablespoons almond milk, warm 1/4 pound strawberries, thinly sliced
Vanilla bean cake batter 2 1/4 cups (315g)
unbleached cake flour 1 1/2 teaspoons (6g) baking powder 3/4 teaspoon (5g) fine sea salt 1/2 cup (100g) refined coconut oil, melted (but not hot) 1 cup (204g)
cane sugar 2 teaspoons (8g)
pure vanilla extract 1/4 teaspoon vanilla bean powder (optional) 1 1/2 cups (305g) original soy creamer, room temperature
Salted pretzel crumbs 6 tablespoons (74g)
cane sugar 1/2 cup (66g)
unbleached cake flour 1/4 teaspoon (1g) baking powder 1/8 teaspoon (1g) fine sea salt 1/4 cup (20g) crushed salted pretzels 3 tablespoons (38g) refined coconut oil, melted (but not hot) 1 tablespoon (14g) unsweetened almond milk, room temperature 1/2 teaspoon (2g)
pure vanilla extract
Scones 1 cup
unbleached flour 1 cup whole rye flour 1/3 cup
cane sugar 1/2 tsp fine sea salt 2 tsp baking powder 1/4 cup coconut oil, liquid 3/4 cup finely diced strawberries 1/4 cup thinly sliced rhubarb, finely chopped 1/2 cup non-dairy milk 1 tsp
pure vanilla extract
Ingredients: 1 cup whole wheat pastry flour 1 cup
unbleached white flour 6 tablespoons light organic
cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 1/3 cup expeller pressed canola oil 3/4 cup plus 2 tablespoons maple syrup, Grade B or dark amber 3/4 cup vanilla soymilk or rice milk 2 tablespoons
pure vanilla extract 2 1/2 teaspoons apple cider vinegar
Brownie: Organic
sugar, enriched
unbleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), water, expeller pressed non-GMO canola oil, semi-sweet chocolate (organic
cane sugar, unsweetened chocolate, cocoa butter, dextrose), natural process cacao powder, organic
pure vanilla extract (water, organic alcohol, organic vanilla bean extractives), salt, baking powder (disodium pyrophosphate, corn starch, sodium bicarbonate).