Recipes by Sarah Potter tagged vegan
vegan butter, softened, granulated sugar, Egg replacer equal to 3 eggs, bleached all-purpose flour, baking powder, baking soda, buttermilk*, at room temperature, vanilla, *To make vegan buttermilk, add 2 tsp lemon juice or vinegar to 1 C nondairy milk.
Coconut Oil (I used Spectrum Brand expeller pressed, organic coconut oil), NOW brand Soy Lecithin capsules, Ghirardelli's 100% all Natural Cocoa Powder (DO NOT use Dutch processed/alkali rinsed cocoas. They don't taste as good, and the processing strips some of the nutrients out of the cocoa), Stevia, powdered (look at ingredients and make sure you get only Stevia, or Stevia with inulin fiber, it feeds good stomach probiotics), Vanilla, all natural smooth Peanut Butter (I chose one with 2g sugar, and 7g carbs, it had more fiber and less sodium than others), plain unsweetened Soy Milk (preferably organic)
A recipe sure to please everyone in the family. With less than 5 carbs per serving,this recipe was designed to accommodate diabetics and those working ...
all natural Peanut Butter, Ghirardelli's 100% all natural baking cocoa powder, NOW brand Soy Lecithin soft gel capsules (optional), less than 1/8 teaspoon Stevia, Vanilla, milk, (for specific notes on preferred quality of ingredients refer to my Ghirardelli Fudgesicle recipe, also found on this website)
Another great snack designed with Diabetics and Candida dieters in mind. This goes great on Wasa crisp bread/crackers (low carbs). Also wonderful sweet dip with ...
organic butter, room temperature [or vegan butter], organic powdered sugar, (I use Wholesome Sweeteners brand), natural vanilla extract, cocoa powder (I use Dagoba's cacao powder), fine grain sea salt, whole wheat pastry flour
...No shortening, no trans-fats from partially hydrogenated vegetable oils, no weird, processed cake mix cookies...