And if you want your cake to be aesthetically pleasing (pineapple upside - down cakes are inherently ugly, you know), omit the oil
+ sugar topping and just lightly grease your baking pan and sprinkle with 2 - 3 teaspoons of brown sugar, instead.
Not exact matches
Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g)
sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup
+ 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g)
sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup
+ 2 tablespoons buttermilk
Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.
pure vanilla extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded coconut
+ extra for
topping (If you use sweetened coconut you could reduce the
sugar further)
Protein pancakes, a 1 egg
+ 3 egg white omelette with ketchup, old fashioned oats and almond milk
topped with pecans and cinnamon / brown
sugar, or a bowl of our finest cereal purchased from Costco.
I made a simple icing (1 cup homemade powdered
sugar + 1 - 2 tablespoons milk mixed together with a fork) and tossed a few sprinkles on
top.
Topping Fresh berries and fruits Liquorice powder Cocoa nibs Chocolate Seeds, nuts and nut butter Fresh mint Roasted coconut Chocolate Granola Raspberry mash (150 g raspberries mashed with 1 tsp coconut
sugar + 1/2 tsp vanilla)
I also use dark brown
sugar and half crunchy half creamy pb
topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy
+ jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking
1 cup Beet Puree 1/3 cup coconut
sugar (sub any
sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup
+ 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for
topping (pecans, pumpkin seeds and hazelnuts is what I chose)
Ginger peach muffins from Good to the Grain
Topping: 2 tablespoons
+ 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated
sugar 1/4 cup (44g) dark brown
sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1 gluten - free crust of choice, pre - baked 2 (8 - ounce) packages cream cheese, room temperature 3 teaspoons Matcha Green Tea powder 3/4 cup
sugar 3 large eggs
+ 2 yolks, room temperature 1/2 cup mascarpone or crème fraiche -
Topping of choice
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup
+ 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons
sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg
+ one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for
Top Crust 1 egg yolk 1 teaspoon milk
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to
top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut
sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Ingredients For the dough 3 cups bread flour 1 tablespoon
sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive oil 1 cup
+ 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional
toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek
+ extra for
topping (see below) Fish sauce to taste Brown
sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts
+ extra for garnish 1/2 cup shredded roast chicken
Topping 1 1/2 cups heavy cream 1/4 cup
+ 2 tablespoons
sugar 1 1/2 teaspoons vanilla coconut flakes / chips, toasted
Ghee
+ bananas
+ coconut
sugar = aka banana fry is what it's called in my house My favorite dessert for anytime of the day is a moist gheey Almond flour muffin
topped with banana fry and loads of heavy cream.
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal
+ 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut
sugar — you can sub brown
sugar but the coconut
sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup
+ 1 Tbsp gluten free rolled oats 1/2 cup
+ 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional:
Topped with pepitas and walnut pieces
I also
topped it with chipotle ketchup (no -
sugar ketchup
+ 1 tablespoon minced canned chipotle in adobo sauce
+ a little of the adobo sauce from the can.)
Breakfast: 1/2 cup dry old fashioned Quaker oats (150) cooked with 1 cup water,
topped with 1 tablespoon brown
sugar (60)
+ 2 tablespoons sliced almonds (14 grams = 80) = 290
Transfer to the loaf pan,
top with brown
sugar (optional but delicious)
+ bake for 50 minutes or until an inserted skewer comes out clean.
If you don't want to make the streusel, add some cinnamon
sugar (1 tablespoon unrefined or brown
sugar + 1 teaspoon cinnamon) to the
top of the muffins.
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup
+ 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup
+ 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners»
sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional)
toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
They were no beauties so next time I'll just
top them with some chopped candied ginger
+ some crushed walnuts
+ raw
sugar.
200 g whole wheat flour 100 g dark rye flour 40 g corn grits 45 g steel cut oats 1/4 cup mixed nuts and seeds
+ more for the
topping (1/4 cup coconut
sugar — 35 g) * 1 tsp salt 1 tsp baking soda 1 tbsp coriander seeds seeds from 5 cardamom pods, freshly grounded 1/2 tsp ground cinnamon 1 1/3 cup kefir or yogurt **
At each of our locations we're offering low -
sugar swaps for some of our trusted menu favorites: Sub shredded coconut
+ chia on any acai smoothie bowl (instead of granola
+ fruit) Try one of our quinoa or oat bowls with the following
topping combinations: Candy Bar: Cacao
+ Cashew Butter
+ Shredded Coconut Mudslide: Cacao
+ Coconut Oil
+...
500 g small new potatoes, halved 15 - 20 asparagus stalks, the
tops only (save the stalks for a soup or similar) 2/3 cup cooked (whole) green lentils... 75 g
sugar peas, halved lengthwise 100 g scallions, chopped 100 g small sweet peas -LRB-» petits pois») 100 g fresh baby spinach... edible flowers (pansies or similar)
+ pea shoots for
topping
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup
+ 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons
sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for
Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
sugar
Super Smoothie: 1 cup (approximately) almond milk or any milk you like
+ 1 handful baby spinach or mixed dark leafy greens
+ 1 scoop of your favorite protein powder (try to avoid protein powders with lots of additives and
sugar - link to my
top 5 favorites)
+ 1 Tablespoon peanut butter or almond butter
+ 1/2 cup berries (frozen or fresh)
+ 1/2 cup sprouted grain cereal (link so you know what to look for)
Ingredients Filling 4 oz cream cheese, room temperature 1 1/2 c part - skim ricotta cheese, room temperature 3/4 c
+ 2 Tbsp confectioner
sugar 1 tsp orange liquer 1 tsp orange extract 1 lb fresh strawberries 1 Tbsp granulated
sugar dark chocolate for shaving on
top Crust 1 1/2 c gluten - free cookie crumbs 5 Tbsp melted butter 2 tbsp coconut
sugar Before you do anything, take the cream cheese out...
The (R
+) form has been clinically proven to stay in the body far longer than the standard form of alpha lipoic, which makes it the
top choice for both blood
sugar, antioxidant and detoxification support.
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup
+ 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup
+ 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners»
sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional)
toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
Sugar Crusted
+ Iced Pumpkin Bread Delicious pumpkin bread made with real pumpkin, warm spices and sweetened with yogurt and
topped with a
sugar crust with icing.
Cake 3 eggs 1 cup
sugar 1 cup full - fat yogurt 1/2 cup
+ 1/3 cup olive oil 6 tablespoons lemon juice 3 tablespoons grated lemon zest 3 cups flour 1 teaspoon baking powder 1/2 teaspoon vanilla powder or extract 5 teaspoons poppy seeds
Topping / Garnish 1 tablespoon powdered
sugar 1 teaspoon grated lemon zest
(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal
+ 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane
sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional
toppings: crush walnuts, pecans or semisweet chocolate chips
My purchases from the farmer's market left me with closer to 1
+ lb of rhubarb so I just adjusted the
sugar and flour a bit and kept the crisp amounts the same as it left us with extra spoons of crisp
topping.
There is actually
sugar in the recipe (1 1/2 cups), but the fruit
+ the honey - lemon glaze on
top is SO SO good!
1 cup goat's milk (I used raw and organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup unbleached organic flour (4 ounces) 1 cup stone ground or whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw
sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest of two lemons (I used meyer lemons) more
sugar + sea salt for the
top of the cake