I also followed recommendations by Serious Eats to
use organic powdered sugar to yield a tastier royal icing.
To making my frostings,
I used organic powdered sugar.
, used about 2/3 cup regular organic sugar (ran out of brown), ran out of that and
used organic powdered sugar other 1/3 lol!
I'll also add, don't bother
using organic powdered sugar in your royal icing, it tends to mix up a very unappetizing shade of light gray.
Not exact matches
We
use a variety: maple syrup, raw honey, coconut palm or sucanat,
organic brown
sugar,
organic cane
sugar, and
organic powdered sugar.
FYI from the Wholesome Sweeteners website: «
Organic Powdered Sugar is made from 100 % certified
organic sugar cane, grown and produced without the
use of herbicides, pesticides or chemicals.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown
sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I
used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
PB layer 6 TBL creamy peanut butter, i
use the wegman's
organic brand 4 TBL coconut oil, liquid but not hot 3 TBL
powdered sugar
1/2 cup olive oil, or coconut oil 2
organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined
sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes
use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking
powder 12 oz dark chocolate chips
To make
organic powdered sugar:
Use a coffee grinder or mini chopper to grind
organic cane
sugar into fine
powder.
1/3 cup olive oil 2
organic eggs 1/2 cup Irish cream liquor, I
used my home made Irish cream version 1/3 cup unrefined
sugar 1 tsp vanilla extract 1 cup whole wheat pastry flour, minus two tablespoons 1/2 tsp aluminum free baking
powder 12 oz dark chocolate chips
* If you don't want to make your own
powdered sugar, you can
use 1/3 cup store bought
organic powdered sugar in place of the maple
sugar and arrowroot.
Then I've added frozen
organic raspberries (from Target), some vanilla extract and a little stevia which both add sweetness and flavor without
sugar or artificial ingredients, raw cacao
powder (or you could
use cocoa
powder), a handful of raw almonds (or almond butter would work just fine), and that's it!
If you want to
use a butter based frosting, I would recommend making a classic buttercream frosting made with
organic powdered sugar.
I added a tsp of baking
powder to make it a little lighter and
used organic brown
sugar instead of agave.
1/3 cup of
sugar 1/2 cup of butter (I
used Smart Balance) 2 eggs 1 cup of whole wheat flour (King Arthur) 1 cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3 tablespoons of
powdered Peanut Butter 1 tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3 tablespoons of
organic cocoa nibs (you can
use chocolate chips)
If you want a classic frosting and not worried about dairy, here are a few great options (just
use organic powdered confectioners
sugar that is grain free — see above recommendations): The Perfect Cinnamon Roll Icing Classic White Glaze Cinnamon Roll Icing
The brand also
uses organic coconut
sugar and
organic lucuma
powder as its two preferred natural sweeteners due to their low GI scores yet sweet and subtle caramel taste.
1 cup raw cashews, soaked for at least 2 hours 1/2 cup
organic vegan margarine (I
used Earth Balance Coconut Spread) 1/3 cup
organic powdered sugar 1/3 cup
powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if
using Greek yogurt,
use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut
sugar 1/4 cup
organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking
powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
I
used organic cane
sugar, valrhona cocoa
powder, and fresh
organic eggs.
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
Substituted Honeyville Almond Meal (have
used Trader Joe's in the past successfully too), a simple syrup because I was out of honey (Cook equal parts water to
organic cane
sugar, added vanilla for flavor, then cool to
use in this recipe), added additional 1/2 tsp baking
powder just for fun, Decaf instant coffee, and Enjoy Life chocolate chunks.
I
used two ripe bananas, two
organic eggs, 1/2 cup white
sugar, 1 teaspoon baking
powder, 1 1/2 cup gluten - free flour and 1/2 cup milk.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I
used peach apple) 1/2 cup of light brown
sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I
used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
325g dark chocolate (I
use 62 % cacao solids with no milk products) 200g coconut oil 2g sea salt 240g coconut
sugar 3 eggs 1 tsp baking
powder (gluten free) 60g rice flour 40g cornflour 1Tbsp espresso coffee (or 1Tbsp instant coffee mixed with 1Tbsp cold water) 200g frozen
organic raspberries
3 ripe avocados 1/4 cup honey, more or less if you like, you can also
use unrefined
sugar if you prefer 3 tablespoons dark cocoa
powder zest of two
organic oranges Juice of two oranges, you can
use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional
* 1/2 cup
organic sugar for coating the cookies before baking, plus additional 1/3 cup
organic sugar (I
used Wholesome Sweeteners
organic, fair - trade
sugar) * 1 1/2 cups
organic, all - purpose flour (I
used Central Milling Company
organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa
powder (I
used Dagoba
organic, fair - trade cocoa
powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably
organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks)
organic salted butter, softened * 1/3 cup dark brown
sugar, packed (I
used Wholesome Sweeteners
organic, fair - trade dark brown
sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I
used Theo Peppermint Stick Dark Chocolate)
Used organic unrefined coconut
sugar and ginger
powder since I didn't have fresh on hand.
I
used all natural,
organic cacao
powder with no
sugar or additives; just high levels of antioxidants, fiber, magnesium, and iron.
1 cup pecans, toasted and cooled to room temperature 1 cup
organic unsalted butter 1/2 cup fine grain evaporated cane
sugar (I
used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt
organic powdered sugar for dusting
Oil for spraying the pan 3/4 cup almond flour 3/4 cup coconut flour 3/4 cup
sugar (I
used organic coconut
sugar and only
used 1/2 cup) 2 tsp baking
powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I
used almond milk) 1/2 cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced
* 2 cups all - purpose flour (I
used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking
powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I
used minced fresh basil instead) * 1/2 teaspoon
sugar (I
used organic sugar) * 3/4 teaspoon kosher salt (I
used fine sea salt) * 1/4 teaspoon black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more for topping
Whipped Cream 1 container (any size) of whipping cream (
organic, please) Optional
sugar to taste (you can
use powdered sugar, maple syrup, honey, or any other sweetener you prefer) 1.
2 cups flour of choice (NOTE: I
use half spelt and half
organic AP flour) 1/8 teaspoon baking soda 1 teaspoon salt 2 teaspoon baking
powder 3/4 cup peanut butter
powder 1 egg 1 cup milk 1/3 cup warm water 1/4 cup honey 1/4 cup brown
sugar 1/4 cup chopped nuts of choice 1/2 cup dried fruits of choice, chopped fine or pulsed in food processor
* 1 cup chopped dried figs * 1/3 cup brandy * 1 1/4 cup
sugar (I usually
use organic sugar, but this time I
used «
sugar in the raw») * 3/4 cup
organic cocoa
powder * 3 cups blanched almond flour * 1 teaspoon ground cinnamon * 2 teaspoons baking soda * 1/4 teaspoons fine sea salt * 1/2 cup olive oil * 4 eggs, preferably
organic and free range * Olive oil and flour for the pan * Confectioner's
sugar, preferably
organic, for dusting the finished cake - optional
* 6 ounces almond flour (I
used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I
used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking
powder * 1/2 teaspoon fine sea salt * 1/3 cup raw,
organic cane
sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces
organic coconut milk (I
used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup
organic raisins
envelope unflavored
powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I
used organic cream) * 3/4 cup whole milk (I
used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown
sugar,
organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I
used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée,
organic if possible
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking
powder 1 1/2 tsp pink himalayan salt (you can
use sea salt) 1/4 c. granulated
sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've
used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can
use instead of the butter or just
use both (I totally
use both).
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I
used raw milk) * 3/4 cup
organic sugar * 5 eggs, preferably
organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I
used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons
organic powdered sugar - optional
Note: Naked Nutrition is proud to vanilla whey, casein and pea protein
powders — all of which
use nothing but protein, natural vanilla and
organic coconut
sugar.
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or
powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I
used fine sea salt instead) * 3⁄4 teaspoon baking
powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown
sugar * 1⁄2 cup sucanat or white
sugar (I
used fair - trade,
organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
Whether you opt for the whey, casein, pea, or egg variety, all of the
powders are sweetened
using just enough
organic coconut
sugar — a natural, low glycemic index sweetener that won't wreak havoc on your blood
sugar levels.
VANILLA CASEIN: We
used the best tasting vanilla and
organic coconut
sugar to create a vanilla protein
powder that can easily be
used on its own or
used in protein pancakes, cookies, or your favorite protein shake.
CUPCAKES: 6 Tablespoons Enjoy Life Mini Chocolate Chips 3/4 teaspoon flour 1 1/2 cups Gluten Free Flour (I
used Cup 4 Cup) 1/2 teaspoon baking
powder 1/4 teaspoon salt 1 1/2 ounces cream cheese, softened 5 Tablespoons butter, softened 1/2 cup
organic granulated
sugar 1/2 cup
organic brown
sugar, packed 1/2 -LSB-...]
The frosting was made
using all real ingredients as well (
organic butter,
organic whole milk,
organic powdered sugar,
organic vanilla extract, and cocoa
powder).
Always
use certified
organic, local and fairly traded ingredients wherever possible 1 1/2 c whole meal flour (I
used 1/2 c brown rice flour, 1/2 c buckwheat flour, 1/2 c tapioca flour) 3 tsp baking
powder 2 tsp coconut
sugar 1 tsp guar gum (optional, if
using the gluten free flour blend above) 1 tsp cinnamon 1/4 tsp mixed spice 1/4 tsp nutmeg 1/8 tsp sea salt
-- 1 cup peanut butter (I
used natural,
organic peanut butter)-- 1/2 cup canned pumpkin — 1/2 cup
powdered sugar — Approximately 3 / 4th of a 12 oz.
Also
use organic cocoa
powder in smoothies or homemade hot cocoa sweetened with stevia instead of
sugar.
Ingredients: (Adapted from Alexandra Dawson, www.inmybowl.com) 6 TBS full fat
organic coconut milk (
use the one that comes in a can) 6 TBS
organic chia seeds 2 TBS
organic ground flax seeds 1/2 TBS Braggs apple cider vinegar 1/2 cup Plexus 96 chocolate protein
powder 1/3 cup
organic raw cacao
powder 2 tsp baking
powder 1/4 tsp baking soda 4 TBS
organic coconut
sugar 1 medium rip banana, mashed 1/4 cup
organic cold pressed coconut oil, melted 2 donut pans Makes 8 donuts Directions: Preheat the oven to 350 degrees.