The new chocolate ghouls, Halloween rocky road, chocolate orange brownies and salted
vanilla almond butter cups are my absolute favourites but the others are all amazing too.
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons
vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan
butter or
almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Gingersnap Cookies 2
cups ground raw
almonds — preferably soaked and dehydrated 1/2
cup sprouted pecan
butter or
almond butter 1/4
cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon
vanilla extract pinch of sea salt — optional
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio
butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1
vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
4 tablespoons Coconut Oil 4 tablespoons
Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon
Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
Apple Oatmeal 1
cup rolled oats 1
cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2
cup water 2 tbsp
almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground
vanilla 3 tbsp
butter (or coconut oil) 10 - 15
almonds, chopped a large pinch salt
Cupcakes: 1 and 3/4
cups flour (I used spelt to make them wheat free) 1
cup sugar 1/4
cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2
cup vegetable oil 1
cup milk (I used unsweetened
almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp
vanilla extracts 16 oreos (1 packet) Icing: 1
cup non-dairy
butter 3
cups icing sugar 1 tsp
vanilla extract 8 oreos (1/2 packet)
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons
vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with
vanilla whey) 6 egg whites 1/3
cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or
almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon
vanilla essence
3
cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon
vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut
butter
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted
butter, at room temperature 1
cup (200g) sugar — I used
vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons
vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla extract 18 whole unblanched (with skins)
almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
1/4
cup creamy
almond butter 1/4
cup maple syrup 1/4
cup coconut oil, melted 1 teaspoon pure
vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2
cups old - fashioned oats 1 1/2
cups unsweetened flaked coconut 1
cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
Ingredients 1/2
cup butter 1/2
cup cream cheese 1/2
cup sugar (or Xylitol) 1 egg 2 Tablespoons
Vanilla Extract (or
Almond like my «error») 1 Tablespoon water 1-1/2
cup flour 1 teaspoon baking soda 1 teaspoon salt 1
cup blueberries 1/2
cup white chocolate chips 1/4
cup dark chocolate chips
4 ripe bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1 tsp baking soda 1 tsp baking powder 1/2
cup almond butter 1 tsp
vanilla extract 1 stick
butter melted (not paleo) or 1/2
cup melted coconut oil 1/2
cup coconut flour 1/2
cup raisins
For the chocolate chip cookies: 1
cup almond butter (must be drippy) 1/2
cup vanilla protein powder 1/3
cup coconut palm sugar 1 egg, large 3 tablespoons dairy - free chocolate chips, mini
1/2
cup canola or other vegetable oil 1/2
cup vegan
butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure
vanilla extract 1 teaspoon pure
almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
As usual, this was 1 frozen banana, 1
cup of unsweetened
almond milk, 1 tbsp peanut
butter, 1/2 scoop of
vanilla protein powder, a handful of spinach and a handful of ice.
1 + 1/4
cup dates, pitted and roughly chopped 1/4
cup almond butter 2 tablespoon maple syrup 1 teaspoon
vanilla 1 tablespoon coconut oil 1/4 teaspoon sea salt 2 - 3 tablespoon unsweetened
almond milk
1
cup flour 1/4
cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2
cup unsalted
butter, softened 1/2
cup white sugar 1/2
cup brown sugar, lightly packed 1 egg 2 teaspoons
vanilla 1-1/2
cups rolled oats 1/2
cup dried cranberries 1/3
cup coconut 1/3
cup slivered
almonds
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
Gluten - Free
Vanilla Wafers 1/3 cup Anthony's Coconut Sugar 1/2 cup cold butter, chopped 1 egg 2 teaspoons vanilla extract 1/2 cup Anthony's Cassava Flour 1-1/2 cups Anthony's Blanched Almond Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking
Vanilla Wafers 1/3
cup Anthony's Coconut Sugar 1/2
cup cold
butter, chopped 1 egg 2 teaspoons
vanilla extract 1/2 cup Anthony's Cassava Flour 1-1/2 cups Anthony's Blanched Almond Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking
vanilla extract 1/2
cup Anthony's Cassava Flour 1-1/2
cups Anthony's Blanched
Almond Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet.
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2
cups (210g) all - purpose flour 1/2
cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4
cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1
cup (200g) granulated sugar 1
cup (226g / 2 sticks) unsalted
butter, at room temperature 2 teaspoons Amaretto 1 teaspoon
vanilla extract 4 large eggs, room temperature 1/2
cup (120 ml) whole milk, room temperature 1/2
cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
1 tablespoon ground chia seeds 3 tablespoons water 1
cup creamy
almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4
cup dark chocolate chips
I use one banana, 1/2
cup almond milk,
almond butter, cinnamon, cacao powder,
vanilla, chia seeds, chocolate chips (and whatever else I might be feeling) Blend it all together and boom!
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3
cup Anthony's Coconut Oil, melted 1/3
cup Anthony's Coconut Sugar 1/4
cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
almond milk 1
cup Anthony's
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Almond Flour 1/3
cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon
vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4
cup unsalted
butter 1/3
cup full - fat coconut milk 1/3
cup Anthony's Coconut Sugar 1
cup...
2 tablespoons
butter, ghee, or coconut oil 3 eggs 3/4
cup whole milk or coconut milk 1/2
cup almond flour 1/4
cup arrowroot powder 2 tablespoons coconut sugar or honey 1/2 teaspoon
vanilla extract 1/8 teaspoon unrefined sea salt 1/2
cup fresh or frozen organic blueberries
1 1/2
cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch of salt 2 large bananas 1 tsp
vanilla extract 1/2
cup almond butter 1/4
cup brown sugar 1/2
cup sugar 3/4
cup vegan chocolate chips
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
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4
cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4
cup + 2 tablespoons (200g) unsalted
butter, room temperature 1/2
cup (100g) granulated sugar 1/3
cup (100g) honey 2 teaspoons
vanilla extract 2 large eggs 1 large egg yolk 3/4
cup (180 ml) buttermilk, room temperature * Glaze: 1/2
cup (150g) honey 3 tablespoons (41g) unsalted
butter, room temperature 1/4 teaspoon
vanilla extract pinch of salt 1/2
cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
Cookies: 1 1/2
cups powdered shugar 1
cup butter 1 egg 1 tsp
vanilla 1/2 tsp
almond extract 2 1/2
cups flour 1 tsp baking soda 1 tsp cream of tartar
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4
cup (75g)
almond meal (finely ground
almonds) 1/3
cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted
butter, melted and cooled 1 teaspoon
vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole
almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon
vanilla extract 1 teaspoon
almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons
butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
Ingredients 2 Tb earth balance or non-dairy spread or
butter 2 Tb canola oil 1/2
cup whole - wheat pastry flour 1/2
cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1
cup almond or soy milk 1/4
cup sugar 1 teaspoon
vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2
cups frozen 2
cups (1 pint) fresh or frozen blueberries
1 1/4
cups whole wheat flour 1/4
cup old fashioned oats 1/4
cup sliced
almonds 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted
butter, softened 3/4
cup brown sugar 1 egg 1 teaspoon
vanilla 3/4
cup chocolate chips 1 teaspoon orange zest (optional)
4
cups old fashioned oats 1/2
cup slivered
almonds 1/4
cup ground flaxseed 1/2
cup sunflower seeds 1/2
cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4
cup coconut oil 3 tablespoons
butter 1/4
cup honey 1/4
cup light brown sugar 1/2 teaspoon
vanilla extract 2/3
cup dried cherries, chopped 1/2
cup white chocolate chunks or chips
Bill's cherry tart from Holiday Pastry: 1/2
cup + 1 tablespoon (127g) unsalted
butter, melted and cooled 1/3
cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4
cups (175g) all purpose flour pinch of salt 2 tablespoons
almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons
vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
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
Snickerdoodle smoothie: Blend together a
cup of unsweetened
vanilla almond milk, a big handful of frozen banana chunks, a tablespoon of
almond butter and half a teaspoon of cinnamon.
approx: 1/2
cup vanilla unsweetened
almond milk 3 small ice cubes 1 large hand full of spinach 2 tbsp peanut
butter 1 frozen banana (super ripe)
Ingredients: 2 1/2
cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4
cup butter, softened 3/4
cup granulated sugar 3/4
cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp
vanilla extract 1/4 - 1/2 tsp
almond extract (use a 1/2 if you want a slightly more noticeable
almond flavor) 1/4
cup granulated sugar 1 1/4 tsp cinnamon
Cake: 2 2/3
cup all - purpose flour 1/3
cup cornstarch 2
cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4
cup (1 1/2 sticks) unsalted
butter, melted and cooled slightly 1/4
cup neutral - flavored oil (I like canola) 2 teaspoons pure
vanilla extract 1/4 teaspoon
almond extract (optional) 1 1/2
cups milk (not skim or fat - free) 1/2
cup full - fat sour cream 4 large egg whites, room temperature
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2
cup of
almond butter (peanut
butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground
almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of
vanilla extract 1 teaspoon of baking powder 3 tablespoon of
almond milk pinch of sea salt
For the crumble topping 1/2
cup (1 stick) unsalted
butter, melted and slightly cooled 1
cup all - purpose flour 1
cup sugar 1/4
cup sliced
almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon
Vanilla ice cream, for serving
1 1/3
cups whole wheat pastry flour 2/3
cup toasted wheat germ 1/2
cup quick oats 1/2
cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3
cup coconut palm (or brown) sugar 1/3
cup 1 % milk 2 tablespoons
almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon
vanilla bean paste
gluten free if intolerant) 1
cup / 250 ml / 100 g
almond flour / meal 1/2
cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp ground
vanilla 1/2 tsp sea salt 3.5 oz / 100 g
butter, room tempered 1/2
cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1
cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2
cups / 1/2 liter / 200 g blueberries
2
cups unsweetened
almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1
vanilla bean — seeds scraped out 1/2
cup raw cacao
butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
Chocolate
Almond Smoothies 1 cup unsweetened vanilla or original almond milk 2 medium bananas, sliced 2 tablespoons almond butter or 20 raw almonds, chopped 1 tablespoon unsweetened cocoa powder 1 tablespoon pure maple syrup or agave syrup 1 cup ice
Almond Smoothies 1
cup unsweetened
vanilla or original
almond milk 2 medium bananas, sliced 2 tablespoons almond butter or 20 raw almonds, chopped 1 tablespoon unsweetened cocoa powder 1 tablespoon pure maple syrup or agave syrup 1 cup ice
almond milk 2 medium bananas, sliced 2 tablespoons
almond butter or 20 raw almonds, chopped 1 tablespoon unsweetened cocoa powder 1 tablespoon pure maple syrup or agave syrup 1 cup ice
almond butter or 20 raw
almonds, chopped 1 tablespoon unsweetened cocoa powder 1 tablespoon pure maple syrup or agave syrup 1
cup ice cubes
1
cup of old fashioned rolled oats (I use gluten free organic) 2/3
cup of toasted coconut flakes 1/2
cup of nut
butter (
almond, peanut — whatever you have on hand) 1/3
cup of agave, maple syrup or honey 1.5 teaspoon
vanilla extract 1 tablespoon of protein powder (I used
vanilla Designer Whey) 1/4
cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2
cup
Cake 1/2
cup vegan
butter 1/2
cup + 2 tbsp
almond milk 3/4
cup punkin ale 2 tsp pure
vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1
cup cane sugar 3/4
cup special dark cocoa powder 1 1/2
cup unbleached flour 1/2
cup soft silken tofu
-LSB-...] Rosemary Hot White Chocolate2
cups unsweetened
almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1
vanilla bean — seeds scraped out1 / 2
cup raw cacao
butter — shredded2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
1
cup / 240 ml rolled oats 1/2
cup / 120 ml / 70 g ground
almond flour 2 tbsp corn starch a pinch sea salt 1/2 tsp
vanilla extract or ground powder 3 tbsp coconut oil or
butter 2 tbsp maple syrup or honey