Not exact matches
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)
3 bananas 2 cup rolled oats 1 Tsp baking powder 1 Tsp cinnamon 1 Tbsp chia seeds 1 1/2 cup chopped
pineapple 1 medium mango,
cubed 1 can coconut milk (I
used full - fat, but you could certainly try light) 3 Tbsp maple syrup 3/4 cup shredded coconut
I
used frozen wild blueberries and fresh
pineapple cubes in mine.
1/8 to 1/4 cup coconut milk or other non-dairy milk 1 cup
cubed papaya 1/2 cup frozen
cubed mango 1 large frozen banana (about 1 cup of frozen banana chunks) Optional: 1/2 cup frozen
cubed pineapple (gives it more sweetness, but overpowers the papaya a bit — depends on your preference for papaya) Optional: Vodka or Rum — if adding,
use less coconut milk as too much liquid will result in a smoothie rather than soft - serve
I buy fresh
pineapple and freeze it the fresh juice that is let in the container I put in ice
cube trays and freeze for future
use.
Essentially, the summer squash (you can
use any variety) are peeled,
cubed, and simmered in a sweetened
pineapple juice until they're infused with the flavour.
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)
I
used frozen wild blueberries and fresh
pineapple cubes in mine.
I
used natural
pineapple extract and iced water instead of coconut water for a lower carb version, plenty of ice
cubes, and it was delicious, soooo good as a mid-week treat along with a with beef vindaloo dinner (yes, I know that's an odd combination, but it worked!)