Sentences with phrase «use vegan vanilla»

I used a vegan vanilla protein powder because I am trying to limit the amount of dairy in my diet after the results of my food intolerance test.

Not exact matches

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

The bars start with vanilla protein powder, and I used PlantFusion to keep them gluten - free, vegan, and clean - eating friendly.

I used coconut oil instead of vegan butter in the base, added an extra teaspoon of vanilla and half a teaspoon of chia seeds to the filling, and chopped walnuts plus seeds to the topping.

You can use any unflavored or vanilla vegan protein powder, or leave it out and substitute with oat flour instead.

A step by step guide to macarons using the Italian meringue method Cherry ripe macarons «Creme egg» macarons Custard cream macarons Hazelnut chocolate macarons «Hot cross» macarons Lavender macarons Lemon macarons with lemon - lime curd PB&J macarons Piña Colada macarons Pumpkin spice macarons Red velvet macarons with ermine frosting Rose macarons Sesame seed & honey macarons Snickerdoodle macarons Strawberry macarons Turkish Delight macarons Vanilla bean macarons with raspberry buttercream Vanilla bean macarons with salted caramel Vegan macaron shells Very berry macarons

I used my favorite raw vegan chocolate chip cookies for this recipe, along with dairy - free chocolate and vanilla ice...

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

The vanilla protein I used for these muffins is the Sunwarrior brand — it's a vegan, plant based protein and it tastes so good.

1 1/4 cup All Purpose Gluten Free Flour (we use Bob's Red Mill) 1/2 teaspoon Xanthan Gum 1/4 cup confectioner's sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3 Tablespoons vegan butter 1/2 teaspoon vanilla 3 Tablespoons Red Wine...

Notes For a vegan and paleo alternative simply replace the vanilla and lemon cream with whipped coconut cream flavoured with lemon and vanilla — and use the vegan alternatives for fat (here coconut oil) and plant based milk.

-LCB- loadposition share -RCB- This Vegan Banana Walnut Ice Cream recipe makes wonderfully creamy ice cream due to its extensive use of bananas and cashew butter This vegan ice cream is further enhanced with non-dairy milk, walnuts and a touch of vanilla extVegan Banana Walnut Ice Cream recipe makes wonderfully creamy ice cream due to its extensive use of bananas and cashew butter This vegan ice cream is further enhanced with non-dairy milk, walnuts and a touch of vanilla extvegan ice cream is further enhanced with non-dairy milk, walnuts and a touch of vanilla extract.

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

This Gluten - Free Vegan Vanilla Bean and Mango Chia Seed Pudding is one of the first recipes I've made using my new organic vanilla bean Vanilla Bean and Mango Chia Seed Pudding is one of the first recipes I've made using my new organic vanilla bean vanilla bean powder.

1/2 cup softened vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed

Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F.

2 cans premium coconut milk (shake cans before using) 5 tbsp cornstarch 5 Tbsp sugar 1 egg yolk (Vegan option: use egg replacer product or flaxseed) 1 tsp gluten free vanilla

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

2 1/3 cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of maple syrup, agave or honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

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)

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

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

I'm curious as to what vegan margarine you use and where did you get vanilla extract in Finland?

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

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)

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

If you want to make sure it's vegan use Dandies Vegan Marshmallows Vanilla Minis and Cocovegan use Dandies Vegan Marshmallows Vanilla Minis and CocoVegan Marshmallows Vanilla Minis and CocoWhip!

For the vegan vanilla cake: preheat oven to 350F and generously grease three, 6 ″ cake pans using coconut oil cooking spray.

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

You won't find it as 99 % of vegans know what vanilla to use.

• Use whatever store bought vanilla ice cream you like - my only option is Swedish Glace which thankfully I love but if you are lucky enough to have coconut milk / cream based vegan ice creams for sale where you are I can see them going beautifully with this.

3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar

The alcohol I use isn't vegan so my vanilla isn't either.

If a person reading this recipe happens to be a vegan, they will use the vanilla they always use for baked goods, or a vanilla bean or their own homemade vanilla.

Serve with vanilla cashew cream, vegan ice cream or your favourite vegan custard — I used Oatly's here.

I used One Degree sprouted vanilla granola which is gluten - free, vegan, and organic.

If the alcohol used in the vanilla isn't vegan (fish bladders) then then vanilla isn't either.

CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut

I make this using my the Chocolate or Vanilla flavored Brain SuperCharge powder which is basically a super neurologically stabilizing multi-vitamin with high quality, hypo - allergenic, vegan protein powder.

I made a quick topping using silken tofu, lots of vanilla extract and vanilla powder and maple syrup to taste — but luscious whipped coconut cream or vegan whipped topping would be divine.

I made these vegan using coconut oil instead of butter and 1 «flax egg» + a drop vanilla paste for flavour..

Hello, my name is Haleena, and I was reading your posts on your chocolate vegan cake as well as your vanilla vegan cake, and I saw that they both used apple cider vinegar.

2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes

Also used Ghee (same exact measurement as the vegan shortening), and added a drop of vanilla to the batter.

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

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

* This is the vegan vanilla protein powder I like to use.

Cookie dough option 2: 4 1/2 — 5 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 4 3/4 teaspoon baking powder 1 cup vegan butter (we use Earth Balance) 1 cup sugar (evaporated cane juice) 1 cup water 2 teaspoons vanilla extract 2 1/2 teaspoons xanthan gum

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips