Type what you have

Ingredients

• ✓ sucanat
• chia seed
• water
• agave nectar
• cornmeal
• spelt flour
• baking powder
• salt
• corn kernel

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
2. 2 Soak chia seeds in warm water in a bowl for 5 minutes; drain.
3. 3 Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
4. 4 Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By ChrissyintheKitchen

Ingredients

• ✓ sucanat
• spaghetti
• sesame seed
• tamari
• sesame oil
• balsamic vinegar
• chili paste
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
3. 3 Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
4. 4 Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

By pizzaface

Ingredients

• ✓ sucanat
• almond flour
• all-purpose baking flour
• baking powder
• butter
• ricotta cheese
• egg
• vanilla extract
• lemon oil
• lemon curd
• cream cheese
• butter
• confectioners sugar
• vanilla extract
• lemon oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line 14 muffin cups with paper liners.
3. 3 Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.
4. 4 Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.
5. 5 Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.
6. 6 Fill the prepared muffin cups about 2/3 full.
7. 7 Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.
8. 8 Allow cupcakes to cool thoroughly.
9. 9 Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.
10. 10 Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners' sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.

By healthycreationscom

Ingredients

• ✓ sucanat
• all-purpose flour
• whole wheat pastry flour
• salt
• baking powder
• egg
• white sugar
• grapeseed oil
• half-and-half
• rum extract
• vanilla extract
• lime
• spearmint
• blueberry
• turbinado sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
2. 2 Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By wisweetp

Ingredients

• ✓ sucanat
• banana
• egg substitute
• vanilla soy milk
• vegetable oil
• applesauce
• rice flour
• baking powder
• salt
• cherry
• vanilla baking chip

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
2. 2 In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
3. 3 Bake at 400 degrees F (205 degrees C) for 30 minutes.

By Pati