hot water
Category
2 Minute Dairy Free Yogurt Recipe
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2 minute dairy free yogurt recipe. Healthy cashew yogurt ready in just minutes! This creamy paleo yogurt is perfect served for breakfast with fruit. Made with just three ingredients!
Print Recipe 2 Minute Dairy Free Yogurt Recipe 2 minute dairy free yogurt recipe. Healthy cashew yogurt ready in just minutes! This creamy paleo yogurt is perfect served for breakfast with fruit. Made with just three ingredients! Ingredients- 1 cup raw cashews raw
- 2 cups hot water
- 1 1/4 teaspoon gelatin
- 1 teaspoon vanilla extract optional
- pinch of sea salt
Rating: 4.29
You: Rate this recipe! Info Prep Time 2 minutes Servings servings MetricUS Imperial Course Main Dish, Sauce, Snack Votes: 7
Rating: 4.29
You: Rate this recipe! Ingredients
- 1 cup raw cashews raw
- 2 cups hot water
- 1 1/4 teaspoon gelatin
- 1 teaspoon vanilla extract optional
- pinch of sea salt
- In a high powered blender combine all ingredients for 2 minutes on high until smooth.
- Pour into a glass jar and chill in fridge until reaches desired consistency and cools down then stir well until smooth and use.
Paleo Pumpkin Cake With Maple Frosting
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Easy to make Paleo Pumpkin cake with the best dairy free & refined sugar free maple frosting. Best easy to make paleo and gluten free pumpkin cake dessert or snack.
Print Recipe Paleo Pumpkin Cake With Maple Frosting Easy to make Paleo Pumpkin cake with the best dairy free & refined sugar free maple frosting. Best easy to make paleo and gluten free pumpkin cake dessert or snack. Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 1/2 cup canned pumpkin
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 whole eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut butter
- 1 tablespoon maple syrup room temp
- 1 tablespoon palm oil shortening
- 1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be
Rating: 2.75
You: Rate this recipe! Recipe Notes
Optional: You can add a dash of nutmeg and cinnamon to the frosting if you want a little extra spice!
Info Cook Time 45 minutes Prep Time 15 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 8Rating: 2.75
You: Rate this recipe! Recipe Notes
Optional: You can add a dash of nutmeg and cinnamon to the frosting if you want a little extra spice!
Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 1/2 cup canned pumpkin
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 whole eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut butter
- 1 tablespoon maple syrup room temp
- 1 tablespoon palm oil shortening
- 1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be
- Preheat the oven to 350 degrees. Line a 8" by 8" pyrex baking dish with parchment paper.
- Combine all of the ingredients for the cake batter in a large mixing bowl until completely smooth. You can also use an electric KitchenAid mixer for this.
- Pour the cake batter into the baking dish and bake on 350 degrees for 45 minutes until golden.
- Before combining the ingredients for the frosting be sure that your maple syrup is at room temp! THIS IS VERY IMPORTANT! If the maple syrup is chilled, it will clump the frosting.
- For the frosting, combine all of the ingredients in a blender or food processor for about 1 minute until smooth. Do not over whip- this will cause the frosting to clump.
- Gently frost the cake with the whipped maple frosting and then serve!