I don't
use pure powdered stevia - just stevia drops so I'm not sure.
Not exact matches
I
use the
pure vanilla
powder.
Be sure to
use pure, dairy - free cocoa or cacao
powder (not cocoa mix with
powdered milk and sugar added).
If you're not
using a sweetened protein
powder like Vega, you'll need additional sweetener for this recipe like a couple pitted dates or a splash of
pure maple syrup.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I
used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon
pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking
powder 1/4 teaspoon baking soda pinch of salt
For this reason, I'm not sure if I should
use the baking chocolate and cut the sugar, the dark chocolate, or try with
pure cocoa
powder...
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I
used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Bentonite Clay Food Grade
Powder - 2 LB
Pure Natural
Powder for Internal and External
Use - Great For Detox, Toothpaste, In Smoothies and More - Heal Damaged Skin - DIY Clay Face Mask
Hi Kacey, I only have
used Pomona's
Pure pectin made from citrus
powder and contains no fillers like dextrose etc..
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa
powder 1 cup malted milk
powder (I
use Carnation) pinch of Kosher or sea salt 1 teaspoon
pure vanilla extract 3 - 4 tablespoons heavy cream
Cake: 1 3/4 cups all purpose flour 3/4 cup natural unsweetened cocoa
powder (not Dutch Process) 1 cup granulated sugar 3/4 cup light or dark brown sugar 1 teaspoon baking
powder 2 teaspoons baking soda 1 teaspoon Kosher or sea salt 1/2 cup neutral - flavored oil (I
use canola) 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1 cup buttermilk (low fat is fine) * 1 cup strong, hot coffee (decaf is fine)
Food ingredients manufacturer Cargill has launched a new fine cocoa
powder for
use in the confectionery industry which can be marketed as a «
pure chocolate».
I'd like to say the secret ingredient is love, but the fact that it only
uses high - quality ingredients like real butter and
pure cacao
powder probably has something to do with it, too.
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon
pure stevia
powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon
pure vanilla extract coconut oil —
use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
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.
For a sweeter pudding
use 2 tablespoons raw cacao
powder and 3 tablespoons
pure maple syrup.
2 cups old - fashioned oats 1 cup peanut butter (I
used Justin's chocolate peanut butter) 1/2 cup brown sugar 2 small bananas, mashed 1 tablespoon
pure vanilla extract 1/2 tablespoon baking
powder 1 cup bittersweet chocolate mini chunks
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa
powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp
pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking
powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I
use Starbucks VIA Italian Roast) Directions: 1.
3 Tablespoons Coconut Oil, softened 1 Tablespoon Cashew Butter 1 Tablespoon Cocoa
powder 1/2 teaspoon
Pure Vanilla Extract 1/3 cup plus 1 teaspoon Oats (can
use gluten - free) 3 Tablespoons Xylitol Dash Sea Salt
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.
I too
use pure coffee
powder leo brand but my decoction is too thin..
If it has chicory, you can add more than you
use for
pure coffee
powder as chicory will give the thickness.
Is the water and
powder proportion said above is to be
used for
pure coffee too or little less water?
Decoction will not be very thick when
using pure coffee
powder.
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon
pure vanilla extract 2 tablespoons neutral - flavored oil (I
used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
Filling: 6 Large Eggs at room temperature (if
using medium eggs, increase to 7) 2 cups
Powdered Honey 1 cup Xylitol 2 Tablespoons Lemon Zest (about 5 or 6 Lemons) 1 cup fresh Lemon Juice 1/2 teaspoon
Pure Vanilla Extract 1 cup Spelt Flour
With PEPTIPLUS, GELITA offers
pure collagen proteins that can be
used in a variety of functional sport bars, beverages or protein
powders.
6 Tablespoons unsalted butter, plus more for pan 6 ounces semisweet chocolate, coarsely chopped (I
used bittersweet) 1/4 cup unsweetened Dutch - process cocoa
powder 3/4 cup all - purpose flour 1/4 teaspoon baking
powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons
pure vanilla extract
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao
powder or cocoa
powder 1/2 teaspoon of baking
powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or
powder 80gr of good quality dark chocolate - I have
used Goodio
Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Fab flavour combos, orange white choc and cranberry always go great together — I also
used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine
pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting
pure coconut oil and stirring in a little vanilla, honey and raw cacao
powder before freezing!!!
1 1/2 cups unbleached all - purpose flour or white whole wheat flour (I always
use the latter) 3/4 cup unsweetened cocoa
powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon
pure vanilla extract
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of
pure vanilla extract 5) 1 teaspoon of baking
powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small pieces (you can also
use chocolate chips)
Did not
use espresso
powder and it had a wonderful
pure chocolate flavor.
1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking
powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can
use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup
pure maple syrup 1 teaspoon vanilla extract
(I
use pure stevia leaf
powder as a sweetener which would not add to consistency).
I served both of these with just a store bought Thai Sweet Chilli Sauce but I also like to just mix up some wasabi
powder into soy sauce and
use that, but that might be my personal taste and
pure addiction to soy sauce speaking there!!
Ingredients: 8 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup granulated sugar 1/2 teaspoon
pure vanilla extract 1 pinch salt 1/4 cup all - purpose flour, sifted 1/4 teaspoon baking
powder 3/4 cup white chocolate chips 1/3 cup crushed peppermint candy (That's about 4 standard candy canes, FYI, but you can also
use the round peppermints.)
For the Strawberry - Vanilla Chia Seed Jam:
Use 3 1/2 cups (875 mL / about 17 ounces / 475 g) frozen strawberries, 1/4 cup (60 mL)
pure maple syrup, a dash of salt, 2 tablespoons (30 mL) chia seeds, 1 teaspoon (5 mL) fresh lemon juice, and 2 seeded vanilla beans or 1/2 teaspoon (2 mL)
pure vanilla bean
powder.
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking
powder 1 cup (2 sticks) unsalted butter, softened (I
used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon
pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I
used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
Do you think you could
use pure cocoa
powder (e.g., no sugar) instead of chips?
cream cheese room temp 1/2 teaspoon vanilla extract (always
use pure vanilla extract if possible) 1 teaspoon coconut extract 4 cups
powdered confectioners sugar 1 Tablespoon Dark Rum (or whipping cream)
It's time to make the homemade whipped cream
using 4 cups of heavy whipping cream, 4 tablespoons of
powdered sugar (confectioner's sugar) and one tablespoon of
pure Mexican vanilla (or vanilla extract).
The recipe calls for vanilla
powder, but if you don't have it, you can
use pure vanilla extract instead.
* 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)
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)
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)
We
use 100 %
pure Manuka Health Manuka Honey and several kinds of mustard like French Dijon Mustard, Grey Poupon, Gulden's Brown Mustard, mustard seeds and mustard
powder.
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon
pure vanilla extract 1/2 teaspoons
pure almond extract 1 1/2 cups flour 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/8 (1/4 if
using unsalted butter) teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut
1 cup packed light - brown sugar 1 cup granulated sugar 2 sticks unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon
pure vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking
powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old - fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots - I chopped and
used a mini processor) 1 cup raisins (I
used 1/2 golden raisins and 1/2 currants) Cream cheese filling (recipe below)
Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup
Powdered Honey or Maple Sugar 3/4 teaspoon
Pure Vanilla Extract 1 Tablespoon Milk (we
use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus more for rolling out)