Place cacao butter in small pot. Fill a bigger
Line a muffin pan with paper liners.
Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
Refrigerate until set, 3 to 4 hours.
Cream butter or butter substitute.
Add sugar and yolks of eggs.
Beat thoroughly.
Stir in unbeaten whites of eggs and beat mixture.
Sift flour, measure, and sift with baking powder and salt.
Add alternately with milk to first mixture.
Sprinkle on caraway seed, beat well, and add flavorings.
Pour into well-oiled loaf pan.
Bake in moderate oven (375\u00b0) for 1 hour.
sugar, salt, and butter substitute in small saucepan until butter melts and sugar dissolves
Put all vegetables in food processor or mini-chopper and mince finely.
Heat butter substitute in 2-quart saucepan, saute' vegetables until just cooked to crisp-tender, about 5 minutes.
Add flour and stir well, then slowly add almond milk, stirring well, and cook until slightly thickened, about 5 minutes. Add seasonings and sherry, cook 5 minutes more. Sprinkle with almonds when serving.
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
Let cool.
In a medium bowl, combine butter, peanut butter, cracker crumbs
Blend cacao powder, cashews, dates and maple syrup in a blender until almost
Place pecans in a single layer on a
large bowl; rub in the butter. Stir in the sugar, buttermilk and
f dough in a 9x13\" pan and brush with butter substitute. Place another
Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.
nd brown sugar.
Cut in butter with a pastry blender or
Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
Top with your favourite berries or other toppings.
Bon Appetit!
lour, salt and baking powder in a big bowl. Mix the
Preheat oven to 350F degrees.
Cut the acorn squash in half.
perpendicular to the lines.
Scoop out the sides and hack off the stem so that each half stands like a bowl.
Combine spices with mashed banana and add vanilla.
Add butter substitute if desired.
Fill each bowl with mixture and smear on sides.
Sprinkle more spices over the top.
Place in baking dish with a little water in the bottom.
Bake 45 minutes or until tender.
.
In a medium-sized bowl, mix together softened butter, sage
Sprinkle gelatine onto cold milk, let stand 5 minutes.
Melt butter, stir in 1/3 cup sugar and cocoa.
Add gelatin mixture. Blend well, stir in beaten egg yolks.
Blend well.
Heat until mixture is hot, do not boil.
Beat egg whites until foamy. Gradually add 1/3 cup sugar and beat until stiff.
Pour into creme de cacao mixture.
Fold until mixed.
Chill until firm.
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper. Melt butter substitute and corn syrup over low heat. Remove from heat. Add sugar and stir until dissolved. Add baking soda solution and stir (mixture will froth). Add remaining ingredients and stir to combine. Scoop level spoonfuls of mixture onto prepared trays, 1 1/4 inch apart, to allow for spreading. Bake for 18-20 mins, rotating halfway through, or until golden. Transfer to wire racks to cool.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.