Make your choice based on the amount of sweetness you want (
white extract powders are the sweetest).
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking
powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked
white beans, such as navy,
white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla
extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons
white sugar 1 egg 2 teaspoons pure vanilla
extract 1 3/4 cup all purpose flour 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso
powder or finely ground instant coffee
powder
Ingredients Vanilla Bean Panna Cotta 1 teaspoon
powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated
white sugar 1/2 teaspoon vanilla
extract 1/2 vanilla bean
4 1/2 cups flour 1 teaspoon baking soda 2 teaspoon baking
powder 1 teaspoon salt 1 1/2 cups
white sugar 1 cup shortening 2 eggs 1 cup sour cream 1 teaspoon vanilla
extract
Organic Kamut ® Khorasan Bulgur Wheat, Organic Bulgur Wheat, Organic Dehydrated Portabella Mushrooms, Organic Shiitake Mushroom
Powder, Organic Red Quinoa, Organic Dehydrated Chopped Onion, Salt, Organic Yeast
Extract, Organic Onion
Powder, Organic Ground Rice Hulls, Organic Sunflower Oil, Organic Dehydrated Parsley, Organic Black Pepper, Organic
White Button Mushroom
Powder
Ingredients for Crunchy Double Chocolate Cookies: Flour Mix (
White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Brown Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa
Powder, Natural Flavors, Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary
Extract.
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa
powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons
white vinegar 2 teaspoons pure vanilla
extract 1 tablespoon liquid red food coloring
Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla
extract 1 cup all purpose flour 1/2 teaspoon baking
powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup
white chocolate drops).
vanilla
extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup
white chocolate chips Glaze: 1/2 to 3/4 cup
powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g)
white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g)
white granulated sugar 1 tablespoon of baking
powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla
extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
1 cup canned pumpkin 1 cup
white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking
powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (
extract will work just fine) 2 cups semisweet chocolate chips
1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla
extract 1 1/4 cups
white whole wheat flour 1 cup
white flour 1/2 tsp baking
powder 1/2 tsp cinnamon 1/2 tsp salt
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla
extract 2 cups cake flour 1 1/2 tsp baking
powder 3/4 tsp salt 1/4 cup + 2 tbsp
white sprinkles, separated
Double Chocolate Brownie: Brown Pure Cane Sugar, Juice Concentrate (Grape, Apple, or Pear), Date Paste, Expeller Pressed Vegetable Oil (Safflower Oil and / or Sunflower Oil),
White Rice Flour, Chocolate Chips (Cane Sugar, Non-Alcoholic Cocoa Liquor, Non-Dairy Cocoa Butter), Light Buckwheat Flour, Millet Flour, Natural Process Cocoa
Powder, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum, Vanilla, Rosemary
Extract.
1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa
powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or
white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla
extract 1/2 tsp blackstrap molasses *
for the crumb 1/2 cup granulated sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking
powder 1/2 tsp salt 2 tbsp
white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla
extract
The recipe calls for quinoa flour, cacao
powder, baking
powder, avocado, vanilla
extract, honey, protein
powder, milk, egg
white, stevia goji berries and vegan chocolate chips.
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking
powder (buy aluminum - free baking
powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic
extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups
white chocolate chips (see how to make GAPS
white chocolate chips here)
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)
3 cups all purpose flour 1/2 cup malted milk
powder 1 tablespoon cornstarch 1 teaspoon baking
powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla
extract 1 cup
white chocolate chips
Ingredients: extra thick ketchup (tomato concentrate, sugar, vinegar, salt, onion
powder, spices, natural flavors), dark brown sugar, apple vinegar, water, worcestershire sauce (distilled
white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind
extract, natural flavorings, chile pepper
extract), liquid smoke, garlic
powder, onion
powder, other spices.
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g)
white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground
white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g)
white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla
extract 3/4 cup buttermilk
11 tablespoons unsalted butter 1 1/4 cups
white granulated sugar 3/4 cup cocoa
powder 1 teaspoon vanilla
extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.
Recipe by Check full recipe at Ingredients: baking
powder, butter, cake, cheese, coffee, cream, cream cheese, egg, egg
white, egg yolk, raspberries, salt, vanilla
extract,...
1 cup
white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking
powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla
extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted
powdered sugar
1/4 cup poppy seeds 1/2 cup non-dairy milk 2 tablespoons
white chia seed
powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking
powder 1 teaspoon baking soda 1/2 cup
powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla
extract 1 teaspoon almond
extract freshly squeezed juice of 1 lemon zest of 1 organic lemon
Green Velvet Cake: 2 1/2 cups all - purpose flour 2 tablespoons cocoa
powder 1/2 teaspoon salt 1 1/2 cups canola or vegetable oil 1 1/2 cups granulated
white sugar 2 large eggs 1 teaspoon vanilla
extract 1 teaspoon
white vinegar 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons (1 - ounce bottle) green food coloring
Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla
extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking
powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup
white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa
powder 1/4 cup brown sugar 1/4 cup
white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla
extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.
Recipe by Check full recipe at Ingredients: baking
powder, butter, cheese, cream, cream cheese, bacon, maple syrup, milk, salt, vanilla
extract,
white vinegar, finely, flour,...
reduced fat cream cheese, softened 1/4 Cup
Powdered Sugar 1/2 Cup heavy whipping cream (substitute 1 C. Fat Free Cool Whip if you want a low - cal dessert) 2 Tablespoons orange zest (about 1 orange) 1/2 teaspoons almond
extract 2 Tablespoons
white coarse sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
Ingredients: 1 1/2 cups brown sugar 1 cup
white sugar 3/4 cup butter, softened 2 eggs 1 tablespoon vanilla
extract 2 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking
powder 1 cup oats 1 cup crispy rice cereal 1 cup flaked coconut
2 cups old - fashioned oats 1/3 cup packed brown sugar 1 1/2 teaspoons baking
powder 3/4 teaspoon cinnamon 1/4 teaspoon salt 1 egg
white 1 egg 3/4 cup skim milk 2/3 cup unsweetened applesauce 1/2 teaspoon vanilla
extract 2/3 cup peeled chopped fresh apples
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or
extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg
white 1 cup whole wheat pastry flour 2/3 cup whole wheat
white flour 1/3 cup wheat germ 2 teaspoons baking
powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
Cake 3 cups organic unbleached
white flour 2/3 cup unsweetened cocoa
powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4 teaspoons instant espresso
powder dissolved in 2 cups water 4 teaspoons vanilla
extract 4 tablespoons cider vinegar
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality
white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking
powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla
extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality
white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla
extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
Ingredients: 2 cups all - purpose flour 2 teaspoons baking
powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups
white sugar 3 eggs 1 teaspoon vanilla
extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup
white sugar 4 egg yolks, beaten 4 cups confectioners» sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk
Water, haricot beans (47 %), vegan sausages (15 %)(wheat gluten, rapeseed oil, onion, soya protein, wholemeal wheat rusk, salt, sugar, dried yeast, dried herbs, yeast
extract, thickener: methyl cellulose; spice
extracts, garlic
powder, barley malt
extract), tomato puree, modified maize starch, salt, cider vinegar, onion
powder, paprika,
white pepper, ground nutmeg.
Ingredients: 1 cup unsweetened cocoa
powder 2 cups
white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla
extract 2 cups all - purpose flour 2 teaspoons baking
powder 1/2 teaspoon salt 1/2 cup confectioners sugar
Ingredients 2 1/2 cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger pinch of allspice 1 tsp baking
powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup
white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla
extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **
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 teaspoon vanilla
extract 1/2 teaspoon peppermint
extract 1 1/2 cups
white rice flour 1/4 cup unsweetened cocoa
powder 1/2 teaspoon baking soda 1 teaspoon baking
powder 3/4 teaspoon xanthan gum 3/4 cup semisweet nondairy chocolate chips
Cupcakes: 1 1/3 cup
White Spelt Flour 2/3 cup Cocoa
Powder 1/4 Erythritol or Xylitol 1/2 Coconut Sugar 1/2 teaspoon Sea Salt 1 1/2 teaspoons Baking Soda 4 teaspoons Baking
Powder 2 2/3 cups Almond Milk, at room temperature 6 Tablespoons Coconut Oil, melted 4 teaspoons Vanilla
Extract 2 teaspoons Stevia
Extract 1 Tablespoon Apple Cider Vinegar
2 cups
white rice flour 1/3 cup raw
white sesame seeds 1/3 cup raw black sesame seeds (
white may be used instead) 3/4 teaspoon baking
powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond
extract 1 teaspoon vanilla
extract 1 1/4 teaspoon xanthan gum
1 — 1/4 cup butter, softened 1 cup packed brown sugar 2/3 cup
white sugar 1/4 teaspoon almond
extract 3 — 1/4 cups flour 1 teaspoon baking
powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup slivered almonds 1 cup
white chocolate chips 2 cups fresh or frozen cranberries, chopped
1 cup butter or margarine, melted 2 cups
white sugar 2 teaspoons vanilla
extract 3 eggs 3/4 cup unsweetened cocoa
powder 1 1/4 cups all - purpose flour 1/2 teaspoon baking
powder 1/4 teaspoon salt 1 cup semisweet chocolate chips optional 2 tablespoons chocolate syrup, such as Hershey ’s
Filed Under: Breads, Breads, Rolls, Biscuits, Breakfast, Cakes, Cupcakes, & Icings, Dessert Tagged With: baking cocoa, bread, breakfast, buttermilk, cake, candy cane, candy canes, chocolate, christmas, cocoa, cocoa
powder, coffee, dessert, GF, gluten, gluten free, holiday, loaf, mocha, moist, peppermint, peppermint
extract, recipe, starbucks,
white chocolate, winter
1/2 cup Unsalted Butter, softened 1/4 cup
Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped C
Powdered Honey 3 Tablespoons
Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped C
Powdered Coconut Sugar (
powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped C
powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla
Extract 1/4 teaspoon Pink Salt 1 1/4 cup
White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate