In a small saucepan, whisk together Ripple Barista Blend, butterfly pea powder, maple syrup, and ashwagandha powder over medium-low heat until frothy. Serve warm.
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.
Cook the pasta according to package directions. Drain and set aside.
Using a frother or hand mixer, beat the Ripple Barista Style until frothy. Add in agar and continue to froth. Add in sugar and froth until thick.
Preheat oven to 350°F.
In a large bowl, combine your coconut flour, peanut butter and monk fruit sweetener and mix until combined.
Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
Ingredients 2 cups all-purpose or whole wheat pastry flour 2 tablespoons sugar 2 tablespoons baking powder ½ teaspoon salt 2 cups Ripple Unsweetened Vanilla 2 tablespoons apple cider vinegar 2 teaspoo
Ingredients Cookies: ¾ cup vegan butter, at room temperature ½ cup sugar 2 cups all-purpose flour 1 tablespoon lemon zest Icing: 2 cups powdered sugar 2 teaspoons lemon juice 2-4
Makes: 8 servings Ingredients 1 sheet of vegan puff pastry, thawed according to package directions 1 pound asparagus, woody ends removed 8 oz. dairy-free herbed cream cheese, softened 1 tablespoon Rip
Combine hot espresso and cookie butter in a coffee cup and stir until cookie butter has melted.