Meagan - I have
used pure almond extract in other recipes.
I cut your recipe in half,
used pure almond extract instead of vanilla, baked for just 13 minutes and they turned out exactly as pictured, though required careful removal even with the use of parchment.
Not exact matches
They're made with whole wheat flour (I
used white whole wheat),
pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and
almond extracts for a seriously addicting and healthy muffin.
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
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
> 1C (110g) dates, pitted 3 / 4C rolled oats 1 / 4C + 3T
almond meal 1T cinnamon 1t ginger 1 / 2t nutmeg 1 / 8t clove or allspice (this is optional as I didn't have either one and they turned out great) 1 / 4t
pure vanilla
extract 1T syrup (optional to help things bind together)(I
use Walden Farms pancake syrup)
Strawberry Sauce: 1/3 cup Frozen Strawberries (or Fresh) 1 Tablespoon
Almond Milk 1/2 teaspoon
Pure Vanilla
Extract Stevia to taste (I
used 4 - 5 drops)
One of the most popular flavors
used in baking, our Organic
Pure Almond Extract contains the purest oil of bitter almond, extracted from California, South Carolina and Georgia stone
Almond Extract contains the
purest oil of bitter
almond, extracted from California, South Carolina and Georgia stone
almond,
extracted from California, South Carolina and Georgia stone fruit.
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) 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)
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)
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
For the Raspberry -
Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch of fine sea
Almond Chia Seed Jam:
Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL)
pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL)
pure almond extract, and a pinch of fine sea
almond extract, and a pinch of fine sea salt.
3/4 cup (175 ml) raw hazelnuts 1/4 cup (60 ml) raw
almonds 3 1/2 cups (875 ml) water 2 to 3 tablespoons (15 to 30 ml)
pure maple syrup (I
used only 1 teaspoon) 1/4 teaspoon ground vanilla bean, or 1/2 teaspoon (2 ml)
extract 1/2 teaspoon (2 ml) ground cinnamon dash of fine sea salt
* 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)
I
use blanched
almond flour, grass fed butter,
pure grade B maple syrup,
pure vanilla
extract, this is getting too expensive to experiment again and again.
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
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
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)
3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup
Almond Milk 2 teaspoons
Pure Vanilla
Extract 1/4 teaspoon Liquid Stevia
Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can
use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips
pure vanilla
extract 1 c.
almond milk, sweetened —
use plain water for infants..
* 1 1/4 cups plus 1 teaspoon sugar (I
used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I
used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I
used melted coconut oil instead) * 1 cup Homemade Cashew or
Almond Milk, or store bought (I
used homemade
Almond Milk; you may
use dairy milk if you like) * 2 teaspoons
pure vanilla
extract
1 juicy clementine or tangerine, peeled and broken into segments 1 small beet, peeled and chopped 1⁄2 cup (125 mL) red berries of choice (such as raspberries or strawberries) 1⁄2 ripe banana, preferably frozen 2 tablespoons (30 mL) raw or roasted
almond butter (I prefer roasted) 1 tablespoon (15 mL) chia seeds 1 cup (250 mL) unsweetened
almond milk 1⁄4 teaspoon (1 mL)
pure vanilla
extract pinch fine sea salt (omit if
using salted
almond butter)
My favorites are their Orange and
Pure Almond extracts (the latter made with bitter almond oil derived from stone fruit pits), and the Rose Water that I used in today's crepe
Almond extracts (the latter made with bitter
almond oil derived from stone fruit pits), and the Rose Water that I used in today's crepe
almond oil derived from stone fruit pits), and the Rose Water that I
used in today's crepe cake.
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
pure vanilla
extract 1 c.
almond milk, sweetened —
use plain water for infants..
1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats in food processor until flour consistency) 1/2 cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (for this chop 2 medium apples in to small pieces, steam for around 3 minutes, then mash) 1/2 cup
pure maple syrup 3/4 cup rice milk,
almond milk or other non-dairy milk (cows milk can be
used too) 1 tsp
pure vanilla
extract (optional) 3 tbsp olive oil
I personally started making my own
almond milk -
using 1 cup of raw
almonds (pre soaked), blended with 3 cups of water, a touch of salt, 1 tsp vanilla
extract, a sprinkle of cinnamon, and a few drops of
pure stevia
extract (or 1 date).
Ingredients: 1 1/2 cups unsweetened coconut milk (can
use almond milk) 4 tsp
pure maple syrup 2 vanilla beans (can sub
pure vanilla
extract if necessary, but I love the fresh taste of real vanilla bean) 1/8 tsp cardamom 1/2 tsp cinnamon 5 Tbsp chia seeds
I
used frozen organic strawberries, raw european
almonds for maximum nutrition and
pure vanilla
extract from Mexico.
2 large apples (or 3 small), peeled, cored and chopped into roughly 3/4 - inch pieces 1 1/2 cups unsweetened
almond milk 2 1/2 cups water 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons liquid coconut oil (optional) 1 teaspoon
pure vanilla
extract 2 tablespoons hemp seeds (You can also
use flaxseeds if you prefer.)
Ingredients: 3/4 cup (12 TBL) organic butter, softened (from grassfed cows preferred) 3 TBL unrefined sugar (sucanat, rapadura, palm sugar, or even maple syrup) 1 - 1/2 teaspoon organic
pure vanilla
extract 1 TBL organic
pure almond extract 2 cups flour of choice (I
use 1 - 3/4 c. blanched
almond flour and 1/4 c. sprouted brown rice flour OR 1/4 c. coconut flour) 1/2 teaspoon unrefined sea salt 2 cup finely chopped pecans About 1/4 cup organic powdered / confectioners sugar for rolling - it's just a dusting