Type what you have

Ingredients

• ✓ cane sugar
• apple
• apple
• apple
• pear
• celery
• cranberry
• walnut
• pecan
• sour cream
• mayonnaise
• lemon juice

Instructions

1. 1 Combine Granny Smith apple, Golden Delicious apple, Gala apple, Bosc pear, celery, cranberries, walnuts, and pecans in a large bowl.
2. 2 Whisk sour cream, mayonnaise, sugar, and lemon juice together in a separate bowl for the dressing.
3. 3 Pour dressing into apple mixture; toss until evenly coated. Chill in refrigerator for at least 15 minutes before serving.

By Morgan

Ingredients

• ✓ cane sugar
• rice vinegar
• water
• sriracha sauce
• cucumber
• red onion
• ground beef
• soy sauce
• brown sugar
• green onion
• sesame oil
• sriracha sauce
• garlic puree
• ginger
• sesame seed burger bun

Instructions

1. 1 Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
3. 3 Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

By Soup Loving Nicole

Ingredients

• ✓ cane sugar
• aluminum foil
• parmesan cheese
• green onion
• pomegranate seed
• quinoa
• brussels sprout
• kale
• cayenne pepper
• hazelnut
• black pepper
• salt
• olive oil
• maple syrup
• lemon juice
• apple cider vinegar
• shallot

Instructions

1. 1 In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
2. 2 Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
3. 3 In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
4. 4 Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ cane sugar
• red pepper flake
• parmesan cheese
• milk
• all-purpose flour
• butter
• black pepper
• salt
• basil
• tomato paste
• tomato
• fire-roasted diced tomato
• vegetable broth
• garlic
• yellow onion
• carrot
• celery
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
2. 2 Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
4. 4 Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
5. 5 Use an immersion blender to carefully puree the hot soup. Select Sauté function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

By GimmeZest

Ingredients

• ✓ cane sugar
• water
• corn syrup
• lemon juice

Instructions

1. 1 Combine water and sugar in a saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 5 minutes. Off heat, stir in light corn syrup and lemon juice.
2. 2 Cool to room temperature, about 30 minutes.
3. 3 Divide cooled mixture among 3 plastic containers; freeze for 1 hour. Scrape ice crystals with a fork; freeze until ice is semi-frozen, 1 to 2 hours more, scraping ice crystals every 30 minutes.
4. 4 Scoop Italian ice into small serving cups or cones.

By MaricruzDiazPR

Ingredients

• ✓ cane sugar
• coconut milk
• vanilla extract
• long grain white rice

Instructions

1. 1 Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
2. 2 Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

By Bananatini

Ingredients

• ✓ cane sugar
• dandelion flower
• water
• lemon

Instructions

1. 1 Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 ½ ounces of petals and discard the stems and leaves.
2. 2 Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
3. 3 Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
4. 4 Pour into a bottle and store in the refrigerator. The syrup will keep for up to 1 month.

By Allrecipes Member

Ingredients

• ✓ cane sugar
• coconut milk
• almond milk
• coconut oil
• brown rice syrup
• vanilla extract

Instructions

1. 1 Stir coconut milk, almond milk, sugar, coconut oil, brown rice syrup, and vanilla extract together in a saucepan over medium-low heat until sugar is completely dissolved, 3 to 5 minutes; remove from heat.
2. 2 Blend coconut milk mixture with an immersion blender or in a blender until smooth and creamy. Cool to room temperature.
3. 3 Transfer whitener to an airtight container and store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ cane sugar
• apple
• water
• cranberry
• red wine vinegar
• walnut
• crystallized ginger
• nutmeg

Instructions

1. 1 Combine apples, sugar, water, cranberries, and vinegar in a large saucepan; bring to a boil. Reduce heat and simmer until cranberries begin to break down, about 20 minutes. Stir walnuts, ginger, and nutmeg into apple mixture; cook until apples are tender and flavors of relish have blended, 10 to 15 more minutes. Pour relish into jars and cool to room temperature before covering with lids. Refrigerate.

By CJ

Ingredients

• ✓ cane sugar
• quince
• lemon
• water
• agave syrup
• cinnamon stick
• black cardamom

Instructions

1. 1 Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water.
2. 2 Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning.
3. 3 Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes.
4. 4 Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.

By Buckwheat Queen

Ingredients

• ✓ cane sugar
• water
• almond milk
• oat
• salt
• egg
• all purpose baking flour
• olive oil

Instructions

1. 1 Bring water to a boil in a pot; reduce heat to low. Add almond milk and stir in oats. Add sugar, stirring vigorously. Stir in salt. Continue to simmer until oats have reached your desired consistency, 3 to 5 minutes. Remove from heat and let cool, 15 to 20 minutes.
2. 2 Transfer oats to a lidded container, cover, and chill in a refrigerator, 30 minutes to 2 hours.
3. 3 Whisk egg in a small bowl. Place gluten-free flour in a separate bowl.
4. 4 Scoop chilled oatmeal into medium-size balls.
5. 5 Heat oil in a skillet over medium-high heat.
6. 6 Place oatmeal balls into egg wash until completely covered. Place in flour; cover entirely. Use a slotted spoon to remove floured oatmeal balls; shake off excess flour.
7. 7 Place oatmeal balls into the hot oil and cook until golden brown, 3 to 4 minutes on each side.

By ChefEbonaire

Ingredients

• ✓ cane sugar
• whole milk
• cinnamon
• vanilla extract
• clove
• egg yolk
• whipping cream
• nutmeg

Instructions

1. 1 Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
2. 2 Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
3. 3 Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
4. 4 Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
5. 5 Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.

By Anna Stadlman

Ingredients

• ✓ cane sugar
• basil
• ice cube
• limoncello
• soda water
• sea salt

Instructions

1. 1 Place 2 basil leaves and cane sugar in a cocktail shake; muddle together until basil is broken down. Add ice, limoncello, and soda water. Cover shaker and shake.
2. 2 Spread sea salt onto a shallow plate. Wet the rim of a glass with water and press rim into sea salt. Pour cocktail into glass and garnish with 1 basil leaf.

By Greg's Bar and Grille

Ingredients

• ✓ cane sugar
• egg
• applesauce
• canola oil
• whole wheat flour
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• salt
• carrot
• zucchini
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
3. 3 Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

By MWOOLF

Ingredients

• ✓ cane sugar
• carrot
• buckwheat flour
• almond flour
• baking powder
• cinnamon
• applesauce
• milk
• vegetable oil
• egg
• vanilla extract
• almond

Instructions

1. 1 Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
3. 3 Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
4. 4 Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
5. 5 Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
6. 6 Remove from the oven and transfer muffins to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ cane sugar
• whole wheat pastry flour
• baking soda
• salt
• nutmeg
• almondmilk
• egg
• coconut oil
• strawberry
• rhubarb

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
3. 3 In a separate bowl, whisk together the Almond Breeze (either unsweetened vanilla almond milk or unsweetened vanilla almond cashew milk for extra creaminess), eggs, sugar, and coconut oil.
4. 4 Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
5. 5 Bake for 40 to 50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10 to 15 minutes, then remove from the pan and allow to cool completely.

By Almond Breeze

Ingredients

• ✓ cane sugar
• all-purpose flour
• baking powder
• sea salt
• egg
• strawberry
• butter
• milk
• butter
• confectioners' sugar
• strawberry
• strawberry
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Combine flour, sugar, baking powder, and salt in a large bowl.
3. 3 Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
5. 5 Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
6. 6 Frost the cooled cakes and garnish with fresh strawberries and mint.

By Kelley Williams

Ingredients

• ✓ cane sugar
• watermelon
• cucumber
• water
• lime
• ice

Instructions

1. 1 Put watermelon in a blender. Blend until the chunks turn to liquid. Add cucumber chunks and blend again. Pour in water, sugar, and lime juice. Blend once more. Strain through a sieve to remove pulp.
2. 2 Fill 4 glasses with ice and pour agua fresca on top.

By CookingWithShelia

Ingredients

• ✓ cane sugar
• water
• steel-cut oat
• almond
• pear
• coconut cream
• coconut flake
• flax seed
• coconut oil
• salt
• vanilla extract

Instructions

1. 1 Place water, oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a 6-quart or larger slow cooker. Stir to combine.
2. 2 Cook on Low until thoroughly combined, about 8 hours.

By JW

Ingredients

• ✓ cane sugar
• all-purpose flour
• cinnamon
• baking powder
• salt
• clove
• coffee
• sunflower oil
• canola oil
• sweet potato puree
• confectioners' sugar
• orange juice
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.
4. 4 Stir together 1 cup confectioners' sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.

By Diana Moutsopoulos

Ingredients

• ✓ cane sugar
• soy milk
• agar-agar
• coconut milk
• vanilla bean
• strawberry
• coconut oil
• rhubarb
• orange juice
• lemon juice
• agave syrup
• lemon zest

Instructions

1. 1 Whisk soy milk with agar-agar. Set aside.
2. 2 Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.
3. 3 Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .
4. 4 Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.
5. 5 When the coconut ‘panna cotta' are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.

By Buckwheat Queen

Ingredients

• ✓ cane sugar
• pine nut
• almond paste
• confectioners' sugar
• egg white
• vanilla extract
• all-purpose baking flour
• salt

Instructions

1. 1 Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
2. 2 Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
3. 3 Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
4. 4 Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
5. 5 Dust cooled cookies with confectioners' sugar.

By FestivelySouthern

Ingredients

• ✓ cane sugar
• rolled oat
• whole milk greek yogurt
• vegetable oil
• egg
• lemon juice
• baking powder
• lemon zest
• vanilla extract
• almond extract
• baking soda
• cardamom
• salt
• strawberry
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
2. 2 Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
3. 3 Spoon batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ cane sugar
• pecan
• rolled oat
• banana
• white whole wheat flour
• baking powder
• coconut oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
2. 2 Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.

By JW

Ingredients

• ✓ cane sugar
• water
• flax seed
• coconut oil
• almond milk
• almond butter
• vanilla extract
• whole wheat flour
• oat
• coconut
• cocoa powder
• baking soda
• baking powder
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
2. 2 Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
3. 3 Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
4. 4 Bake in the preheated oven until golden brown, 11 to 13 minutes.

By Lexy N

Ingredients

• ✓ cane sugar
• egg
• coconut sugar
• coconut oil
• applesauce
• vanilla extract
• baking soda
• baking powder
• cinnamon
• salt
• all-purpose flour
• chickpea flour
• zucchini
• pecan
• raspberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
2. 2 Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.

By LuvShelties

Ingredients

• ✓ cane sugar
• ✓ cane sugar
• nutmeg
• cinnamon
• clove
• nutmeg
• cinnamon
• baking soda
• ground ginger
• ginger
• coconut flour
• almond flour
• oat flour
• vanilla extract
• blackstrap molasses
• egg
• brown sugar
• butter

Instructions

1. 1 Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
2. 2 Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
4. 4 Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
5. 5 Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.
6. 6 Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

By Isabel Carlisle Storolis

Ingredients

• ✓ cane sugar
• garlic
• tomato
• onion
• cilantro
• jalapeno pepper
• kosher salt
• lime juice
• tomato

Instructions

1. 1 Place first eight ingredients in Oster® Versa® Performance Blender in order listed. Add remaining can of tomatoes.
2. 2 Select programmed DIP/SALSA setting.

By Oster Versa

Ingredients

• ✓ cane sugar
• ✓ cane sugar
• lemon juice
• bosc pear
• egg
• milk
• whole wheat flour
• baking powder
• brown sugar
• butter
• cornstarch

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
2. 2 Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
3. 3 Combine egg and milk in a bowl and whisk until combined. Set aside.
4. 4 Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
5. 5 Drain pears and put into a bowl. Sprinkle with cornstarch and 1/4 cup cane sugar; toss to coat.
6. 6 Pour egg mixture into the flour mixture; mix batter until just combined. Add pears to the prepared baking dish. Drop batter by the spoonful on top of pears.
7. 7 Bake in the preheated oven until golden brown on top, about 25 minutes. Allow to cool for 10 to 15 minutes before serving warm.

By Buckwheat Queen

Ingredients

• ✓ cane sugar
• coconut flakes
• water
• powdered sugar
• coconut flakes
• vanilla extract
• applesauce
• coconut oil
• vanilla coconut milk
• salt
• xanthan gum
• baking soda
• baking powder
• arrowroot powder
• potato starch
• chickpea flour
• rice flour

Instructions

1. 1 Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
2. 2 Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
3. 3 In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
4. 4 Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
5. 5 Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
6. 6 Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
7. 7 To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

By So Delicious Dairy Free