Not exact matches
1 c all - purpose flour
1 tsp baking soda
1/2 tsp salt 1/2 tsp sugar 1 c low - fat buttermilk 1 tsp vanilla extract 3/4 cup strawberries, choppe
1/2 tsp salt
1/2 tsp sugar 1 c low - fat buttermilk 1 tsp vanilla extract 3/4 cup strawberries, choppe
1/2 tsp
sugar 1 c low - fat buttermilk
1 tsp vanilla extract 3/4 cup strawberries, chopped
2 egg whites
1 C powder
sugar 1/2 tsp cream of tartar 1 tsp vanilla Brown, green, and orange gel food colorin
1/2 tsp cream of tartar
1 tsp vanilla Brown, green, and orange gel food coloring
Filling 2
c strawberries, sliced
1 banana, sliced 2 tsp
sugar 1/2 tsp vanilla extract 4 tbsp chocolate hazelnut spread, such as Nutella, warme
1/2 tsp vanilla extract 4 tbsp chocolate hazelnut spread, such as Nutella, warmed
for the cake: 3 overripe bananas, mashed 3/4 cup granulated
sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C light brown
sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C vegetable oil 2 eggs, at room temp
1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sour cream or full fat Greek yogurt
1 tsp vanilla extract 2
C all - purpose flour
1 tsp baking soda
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2
1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sifted confectioners»
sugar Preheat oven to 350 degrees.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2
C sour cherries,
1/3 —
1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat
1/2 C sugar,
1/4
C water / For varying amounts of cherries, plan on 3 - 4 T
sugar per cup / Adjust
sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place
1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
3 eggs
1 c milk 2 T brown
sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread
1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread.
1/4
c blonde coconut nectar (
1/4
c honey / maple syrup)
1/2 c coconut oil 3 - 4 tbsp sucant (1/2 c brown sugar) 1 tbsp vanilla 2/3 mashed ripe banana (1/4 c apple sauce) 1 tsbp apple cider vinegar 2/3 c warm wate
1/2 c coconut oil 3 - 4 tbsp sucant (
1/2 c brown sugar) 1 tbsp vanilla 2/3 mashed ripe banana (1/4 c apple sauce) 1 tsbp apple cider vinegar 2/3 c warm wate
1/2 c brown
sugar)
1 tbsp vanilla 2/3 mashed ripe banana (
1/4
c apple sauce)
1 tsbp apple cider vinegar 2/3
c warm water
3 ripe bananas
1/3
c canola or grape seed oil
1/3
c buttermilk 2 eggs
1 tsp vanilla
1 T ground flax seed 3/4
c brown
sugar 1 c all purpose flour
1 c white whole wheat flour or standard whole wheat flour
1 tsp baking soda
1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine to
1/2 tsp baking powder pinch of salt
1 c chopped walnuts - pecans would be fine too
1 c celery, diced
1 c carrots, diced
1 large yellow onion, diced small
1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into
1 - inch chunks
1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c capers in water, drained
1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c pitted green olives, sliced
1 c pine nuts 2 Tbsp brown
sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c red wine vinegar 2
c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste
1 bunch basil, leaves only Salt and pepper Zest of
1 lemon Mint leaves for garnish
Beet & Horseradish Salad 3 medium - sized beets (Golden beets this time — I guess it's obvious) Plain horseradish to taste (I used about 2T)
1/2 t Dijon mustard 1 t sugar Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works
1/2 t Dijon mustard
1 t
sugar Salt & Pepper to taste 2 T red wine or apple cider vinegar
1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works
1/2 — 2/3
C yogurt & / or sour cream (a mix of plain yogurt & mayo works)
2 Tbsp +
1/4
c canola oil, divided
1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced
1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can
1/2 c yellow cornmeal
1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can
1/2 c whole grain pastry flour
1 3/4 tsp baking powder
1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp freshly ground black pepper
1 c fat - free plain yogurt
1 large egg 2 large egg whites 2 tsp brown
sugar 3/4
c drained canned vacuum - packed corn kernels (about
1/2 an 11 - ounce can
1/2 an
11 - ounce can)
Fruit & Veggie Packed Mini Muffins makes 4
1/2 dozen mini muffins 2 eggs 1 C sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisin
1/2 dozen mini muffins 2 eggs
1 C sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisin
1/2 C vegetable oil
1 C applesauce (unsweetened / no
sugar added kind)
1 C steamed and pureed winter squash (butternut or acorn work well) 3
C flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisin
1/2 tsp salt
1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisin
1/2 Tbsp ground flax seeds
1 C shredded carrots
1 large Granny Smith apple, peeled and shredded 2/3
C raisins
They get rave reviews every time - The main change in the recipe is use only
1/2 C sugar and 1 C unsalted butter
1/2 C sugar and
1 C unsalted butter.
For the Cheesecake Filling 8 oz cream cheese, softened
1 egg
1/3
c sugar 3 Tbsp flour 2/3 cup pumpkin puree
1/2 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought
1/2 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp fresh nutmeg
1/3 cup salted caramel sauce (homemade or store - bought)
Pie Crust
1 1/4
C all - purpose flour
1/2 TBSP sugar 1/2 tsp salt 8 TBSP or 1 stick of unsalted butter, cold 1/2 C ice wate
1/2 TBSP
sugar 1/2 tsp salt 8 TBSP or 1 stick of unsalted butter, cold 1/2 C ice wate
1/2 tsp salt 8 TBSP or
1 stick of unsalted butter, cold
1/2 C ice wate
1/2 C ice water
2 pounds organic carrots with tops on
1 pound sliced blanched almonds
1 c 2 % Greek yogurt, strained
1 tsp curry powder
1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and peppe
1/2 pound mushrooms, hon shemigi, maitake or shitake
1 c unseasoned rice wine vinegar
1 garlic clove, smashed
1 Tbsp
sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper
2
c old fashioned oats
1/2 c sliced or slivered almonds 1/4 c light brown sugar 1/4 tsp salt 1/4 tsp ground cinnamon 2 - 3 tbsp oil 2 tbsp honey 1 tsp vanilla extract 3/4 c raisins (optional
1/2 c sliced or slivered almonds
1/4
c light brown
sugar 1/4 tsp salt
1/4 tsp ground cinnamon 2 - 3 tbsp oil 2 tbsp honey
1 tsp vanilla extract 3/4
c raisins (optional)
Italian Feather Bread (adapted from the Ricki's Mozzarella Making Kit manual)
1 pack dry active yeast
1/2 TBS sugar 1/2 C warm wate
1/2 TBS
sugar 1/2 C warm wate
1/2 C warm water
2 Cups all - purpose flour 5 Tbsp
sugar 1 Tbsp baking powder
1/2 tsp salt 6 Tbsp chilled unsalted butter, cut into small pieces 2/3 C half - and - half, plus 1 tbsp
1/2 tsp salt 6 Tbsp chilled unsalted butter, cut into small pieces 2/3
C half - and - half, plus
1 tbsp.
If making choco - chip also add
1/2 C br sugar, with oatmeal, add 1/2 C br sugar 2/3 C oatmeal, 1/2 C raisins and (1 at a time) 1 TBS water
1/2 C br
sugar, with oatmeal, add
1/2 C br sugar 2/3 C oatmeal, 1/2 C raisins and (1 at a time) 1 TBS water
1/2 C br
sugar 2/3
C oatmeal,
1/2 C raisins and (1 at a time) 1 TBS water
1/2 C raisins and (
1 at a time)
1 TBS water.
1 1/2 C All Purpose Flour 1/3 C Cocoa Powder (mileage may vary by brand - I use toll house) 1 C sugar 1 tsp baking soda 1/2 tsp sal
1/2 C All Purpose Flour
1/3
C Cocoa Powder (mileage may vary by brand - I use toll house)
1 C sugar 1 tsp baking soda
1/2 tsp sal
1/2 tsp salt
Oreo Chiffon Cake Recipe Adapted from CherryPotato (A) 65gm oreo (half a regular tube), lightly pulverized together with cream (B) 5 egg yolks 50gm
sugar 60gm milk 60gm corn oil
100gm cake flour, sifted (
C) 5 egg whites
1/2 tsp cream of tartar or 1 tsp lemon / lime juice 60gm sugar 1
1/2 tsp cream of tartar or
1 tsp lemon / lime juice 60gm
sugar 1.
Dipping Sauce ingredients:
1 C water /
1/2 C sugar (or use less) / 3 sprigs fresh cilantro / 2 cloves garlic / 2 T white vinegar / 1 T lime juice / 1 T Thai garlic chili pepper sauce / 1 T Thai fish sauc
1/2 C sugar (or use less) / 3 sprigs fresh cilantro / 2 cloves garlic / 2 T white vinegar /
1 T lime juice /
1 T Thai garlic chili pepper sauce /
1 T Thai fish sauce
dry mix
1 c corn flour
1/2 c sweet rice flour 1/4 c sorghum flour 1/4 c potato starch 1/2 c fine cornmeal 1/4 c + 2 T sugar 1 t kosher sal
1/2 c sweet rice flour
1/4
c sorghum flour
1/4
c potato starch
1/2 c fine cornmeal 1/4 c + 2 T sugar 1 t kosher sal
1/2 c fine cornmeal
1/4
c + 2 T
sugar 1 t kosher salt
Ingredients: 3/4
C flour /
1/4 t baking powder,
1/4 t soda,
1/2 t salt / 3/4 C brown sugar / 2 C whole, pitted dates / 1 1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º
1/2 t salt / 3/4
C brown
sugar / 2
C whole, pitted dates /
1 1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º
1/2 C apricots, coarsely chopped / 3
C walnut halves / 3 eggs and
1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º.
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free)
1 cup whole raw almonds
1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce
1/3 cup extra virgin olive oil
1/4
c maple syrup
1/4 cup coconut palm
sugar (or increase maple syrup to
1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..
1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or
1 tablespoon vanilla extract
1 cup dried fruit of choice (raisins, cranberries, etc..)
Low -
Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust
1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F
1/2 C almond meal
1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F
1/2 C flax meal
1/4 tsp salt 2 T coconut oil, melted
1 T vanilla
1 T water Filling
1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping
1/4
C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown
sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F
1/2 tsp salt
1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F
1/2 C dried coconut, unsweetened
1 C chopped walnuts Preheat oven to 350 °F.
So, here's what I did: 2
1/2 C (10 oz) blanched almond flour, 1 tsp b. soda, 1/2 tsp salt, 1 TBSP + 1tsp cinnamon, 1 TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses
1/2 C (
10 oz) blanched almond flour,
1 tsp b. soda,
1/2 tsp salt, 1 TBSP + 1tsp cinnamon, 1 TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses
1/2 tsp salt,
1 TBSP +
1tsp cinnamon,
1 TBSP ginger,
1 tsp cloves,
1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses
1/2 C (4 oz) pasture butter,
1/2 C (2.8 oz) coconut palm sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses
1/2 C (2.8 oz) coconut palm
sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses.
1 c whole wheat flour
1 c all purpose flour
1/2 c wheat germ 1/3 c sugar 1/4 tsp salt 1.5 tsps baking soda 1/4 tsp each ground cinnamon, nutmeg and cloves 2.5 tsps ground ginger 1/3 cup oil 1/2 cup + one tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle 1/2 c chocolate chips
1/2 c wheat germ
1/3
c sugar 1/4 tsp salt
1.5 tsps baking soda
1/4 tsp each ground cinnamon, nutmeg and cloves 2.5 tsps ground ginger
1/3 cup oil
1/2 cup + one tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle 1/2 c chocolate chips
1/2 cup + one tbsp molasses
1/2 tsp pure vanilla extract 1.5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle 1/2 c chocolate chips
1/2 tsp pure vanilla extract
1.5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle
1/2 c chocolate chips
1/2 c chocolate chips.
4 tsp active dry yeast
1 tsp white
sugar 1 1/4 cups warm water (
110 degrees F / 45 degrees
C) 5 cups all - purpose flour
1/4 cup white
sugar 1/4 cup brown
sugar 1 1/2 tsp salt 2 Tbsp butter, melted 1/2 cup baking soda 4 cups hot water 2 egg whites 2 Tbsp butter, melted that has been cooled Kosher salt, for topping Parchment paper and cooking spra
1/2 tsp salt 2 Tbsp butter, melted
1/2 cup baking soda 4 cups hot water 2 egg whites 2 Tbsp butter, melted that has been cooled Kosher salt, for topping Parchment paper and cooking spra
1/2 cup baking soda 4 cups hot water 2 egg whites 2 Tbsp butter, melted that has been cooled Kosher salt, for topping Parchment paper and cooking spray
Corn relish:
1 1/2 c corn kernels + 1 1/2 c white wine vinegar + 3/4 c sugar + 1/2 c water + 2 tbsp honey + 1 tsp coriander seeds, toasted and coarsely ground + 1 tsp black peppercorns, toasted and coarsely ground + 1/4 tsp crushed red pepper flake
1/2 c corn kernels +
1 1/2 c white wine vinegar + 3/4 c sugar + 1/2 c water + 2 tbsp honey + 1 tsp coriander seeds, toasted and coarsely ground + 1 tsp black peppercorns, toasted and coarsely ground + 1/4 tsp crushed red pepper flake
1/2 c white wine vinegar + 3/4
c sugar +
1/2 c water + 2 tbsp honey + 1 tsp coriander seeds, toasted and coarsely ground + 1 tsp black peppercorns, toasted and coarsely ground + 1/4 tsp crushed red pepper flake
1/2 c water + 2 tbsp honey +
1 tsp coriander seeds, toasted and coarsely ground +
1 tsp black peppercorns, toasted and coarsely ground +
1/4 tsp crushed red pepper flakes
For the cupcakes:
1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe
1/2 c coconut milk
1/3
c canola oil 3/4
c sugar 1 tsp vanilla extract
1 tsp almond extract 4 oz semi-sweet baking chocolate, melted
1/8
c tapioca starch 2 tbsp ground flax seed
1/4
c cocoa powder
1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe
1/2 c rice flour
1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe
1/2 c quinoa flour (I milled regular quinoa in my coffee grinder)
1/4
c millet flour (I milled whole millet kernels in my coffee grinder)
1 tsp baking powder
1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cayenne peppe
1/2 tsp cayenne pepper
for the crumb topping: 3/4
c all - purpose flour
1/2 c dark brown sugar 1/2 tsp cinnamon (I used 1 tsp because I like everything super cinnamony) pinch of salt 5 tbsp vegan margarine 1/2 c pecan
1/2 c dark brown
sugar 1/2 tsp cinnamon (I used 1 tsp because I like everything super cinnamony) pinch of salt 5 tbsp vegan margarine 1/2 c pecan
1/2 tsp cinnamon (I used
1 tsp because I like everything super cinnamony) pinch of salt 5 tbsp vegan margarine
1/2 c pecan
1/2 c pecans
1 c nutritional yeast 2/3
c water 2 tbsp Bragg's Amino Acids 2 tbsp turbinado
sugar 2 tsp granulated garlic 3 medium garlic cloves, peeled
1/2 c neutral oil (vegetable, canola, safflower, etc..
1/2 c neutral oil (vegetable, canola, safflower, etc..)
1 cup (205g) vegetable shortening (you may use palm shortening or other solid fat, or butter / margarine, or a combination of the two)
1 1/2 cups (192g) white sugar 2 eggs OR 1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total) 2 tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar 1/4 tsp
1/2 cups (
192g) white
sugar 2 eggs OR
1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total) 2 tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar 1/4 tsp
1/2 c aquafaba OR
1/2 c chia OR 1/2 c flax gel (choose one, 100g total) 2 tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar 1/4 tsp
1/2 c chia OR
1/2 c flax gel (choose one, 100g total) 2 tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar 1/4 tsp
1/2 c flax gel (choose one,
100g total) 2 tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar
1/4 tsp.
3 eggs
1 cup milk
1/2 c brown sugar 8 oz
1/2 c brown
sugar 8 oz.
can pumpkin (not pie filling) 3/4
c brown
sugar 1/2 c almond or coconut milk 3 eggs 1 tsp cinnamon 1 tsp vanilla Pinch of salt 30 mini pie shell
1/2 c almond or coconut milk 3 eggs
1 tsp cinnamon
1 tsp vanilla Pinch of salt 30 mini pie shells
Serving Size:
1/2 cup (75 grams), Calories: 92, Calories from Fat: 9, Total Fat: 1g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0 mg, Sodium: 2 mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 9g, Protein: 2g, Vitamin A: 4 %, Vitamin C: 31 %, Calcium: 1 %, Iron: 4
1/2 cup (75 grams), Calories: 92, Calories from Fat: 9, Total Fat:
1g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0 mg, Sodium: 2 mg, Total Carbohydrates: 20g, Dietary Fiber: 2g,
Sugars: 9g, Protein: 2g, Vitamin A: 4 %, Vitamin
C: 3
1 %, Calcium:
1 %, Iron: 4 %
1/2 c light corn syrup 1/2 c shortening 2/3 c packed dark brown sugar 1 c all - purpose flour 1 c finely chopped pecans pinch of salt 1/2 tsp vanilla raspberry jam, for filling melted chocolate, for drizzl
1/2 c light corn syrup
1/2 c shortening 2/3 c packed dark brown sugar 1 c all - purpose flour 1 c finely chopped pecans pinch of salt 1/2 tsp vanilla raspberry jam, for filling melted chocolate, for drizzl
1/2 c shortening 2/3
c packed dark brown
sugar 1 c all - purpose flour
1 c finely chopped pecans pinch of salt
1/2 tsp vanilla raspberry jam, for filling melted chocolate, for drizzl
1/2 tsp vanilla raspberry jam, for filling melted chocolate, for drizzle
1 c whole wheat pastry flour
1 tsp baking powder scant
1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge
1/2 tsp fine grain sea salt
1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge
1/2 c rolled oats
1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge
1/2 c shredded unsweetened coconut
1/3
c chopped walnuts
1/3
c chopped pecans
1 c shredded carrots
1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge
1/2 c brown
sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge
1/2 c unrefined (fragrant) coconut oil, warmed until just melted
1 tsp grated fresh ginger
Mississippi Mud Pie Crust:
1 2/3
C all - purpose flour 2 TBSP unsweetened cocoa
1 1/2 sticks unsalted butter, cubed and cold 2 TBSP sugar 3 - 4 TBS cold water Filling: 1 1/2 sticks unsalted butter 1 3/4 C packed light brown sugar 4 eggs 4 TBSP unsweetened cocoa 6 oz semisweet chocolate chips 1/2 C half and half Topping: 1 C heavy whipping cream 1 bar semisweet chocolate For the dough: Mix flour and cocoa in large mixing bowl
1/2 sticks unsalted butter, cubed and cold 2 TBSP
sugar 3 - 4 TBS cold water Filling:
1 1/2 sticks unsalted butter 1 3/4 C packed light brown sugar 4 eggs 4 TBSP unsweetened cocoa 6 oz semisweet chocolate chips 1/2 C half and half Topping: 1 C heavy whipping cream 1 bar semisweet chocolate For the dough: Mix flour and cocoa in large mixing bowl
1/2 sticks unsalted butter
1 3/4
C packed light brown
sugar 4 eggs 4 TBSP unsweetened cocoa 6 oz semisweet chocolate chips
1/2 C half and half Topping: 1 C heavy whipping cream 1 bar semisweet chocolate For the dough: Mix flour and cocoa in large mixing bowl
1/2 C half and half Topping:
1 C heavy whipping cream
1 bar semisweet chocolate For the dough: Mix flour and cocoa in large mixing bowl.
I hope your beadrmaker has a sweet bread button, or just use the reg cycle.Caribbean Banana BreadLarge Loaf
1 / 3
C water3 / 4
C mashed very ripe banana2 T vegetable oil, margarine or butter (I use olive oil)
1 large egg3 / 4 t salt3 T brown
sugar, packed
1 1/2 C white flour * 1 1/2 C whole - wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
1/2 C white flour *
1 1/2 C whole - wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
1/2 C whole - wheat flour
1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good)
1 1/4 t bread - machine or instant yeast
1 / 4
C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour.
3 tbsp mayonnaise + 3 tbsp white vinegar +
1/2 tsp sugar + 1/2 tsp dry mustard + pinch celery seeds + pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2 tsp salt + 3 tbsp chopped parsle
1/2 tsp
sugar +
1/2 tsp dry mustard + pinch celery seeds + pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2 tsp salt + 3 tbsp chopped parsle
1/2 tsp dry mustard + pinch celery seeds + pinch cayenne + 4
c shredded green cabbage (
1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2 tsp salt + 3 tbsp chopped parsle
1/2 head) + 3/4
c shredded carrot (
1 large carrot) + 2 tsp salt + 3 tbsp chopped parsley
2
c of quick cooking oats
1/4
c of brown
sugar 1 tsp of cinnamon
1/4 tsp of pumpkin pie spice 2 tbl of slivered almonds (any nut would work)
1 tsp of baking powder
1 tsp of vanilla extract
1.5
c of almond milk (vanilla)
1/2 c of pumpkin puree 1 egg, beaten Cooking spra
1/2 c of pumpkin puree
1 egg, beaten Cooking spray
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this
1/2 c almond meal 3/4
c gluten - free flour blend
1/4
c sweet rice flour (white rice will work as well)
1/4
c cornstarch
1/4 tsp sea salt
1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this
1/2 tsp xanthan gum
1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this
1/2 sticks (3/4 cup) unsalted butter, softened
1 cup plus 2 tablespoons organic white
sugar 1 large egg
1 1/2 tablespoons freshly grated lemon zest (use a microplane for this
1/2 tablespoons freshly grated lemon zest (use a microplane for this)
4 eggs, at room temperature
1 c of granulated
sugar 3/4
c of Chobani plain non fat yogurt 2 ripe bananas 2
c of all purpose flour, unbleached
1 c of whole wheat flour
1.5 tsp of baking powder
1.5 tsp of baking soda 2 tsp of ground cinnamon
1 tsp of salt
1 medium zucchini, shredded
1/2 c of chopped walnuts 1/2 c of chocolate chips (optional
1/2 c of chopped walnuts
1/2 c of chocolate chips (optional
1/2 c of chocolate chips (optional)
1/3
c of all purpose flour, unbleached
1/3
c of whole wheat four
1.5
c of quick cooking rolled oats 2 tbl flax seed meal
1 tsp of baking soda
1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 2 tsp vanilla extract 1 large egg 1/4 c of pistachios, shelled 1/2 c of dark chocolate chips or chunks (or more if you like
1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4
c packed light brown
sugar 2 tsp vanilla extract
1 large egg
1/4
c of pistachios, shelled
1/2 c of dark chocolate chips or chunks (or more if you like
1/2 c of dark chocolate chips or chunks (or more if you like)
2 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into large, bite sized pieces (about 8 thighs)
1/4
c mirin
1/4
c low sodium soy sauce
1 heaping tsp of sesame oil
1 heaping T of brown
sugar 1 inch of fresh ginger, peeled and grated, about
1 T
1/4 tsp black pepper
1/2 tsp red pepper flakes or to tast
1/2 tsp red pepper flakes or to taste
1/3
c of all purpose flour, unbleached
1/3
c of whole wheat four
1.5
c of quick cooking rolled oats 2 tbl flax seed meal
1 tsp of baking soda
1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 1.5 tsp vanilla extract 1 large egg 1/4 c of slivered, toasted almonds 1/2 c of dark chocolate chips or chunk
1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4
c packed light brown
sugar 1.5 tsp vanilla extract
1 large egg
1/4
c of slivered, toasted almonds
1/2 c of dark chocolate chips or chunk
1/2 c of dark chocolate chips or chunks
1/2 C unsalted butter, softened 1 C packed brown sugar 2/3 C unsweetened cocoa powder 1 Tbsp instant coffee crystals 1 tsp baking soda 1 tsp cinnamon 2 egg whites 1 1/2 C flou
1/2 C unsalted butter, softened
1 C packed brown
sugar 2/3
C unsweetened cocoa powder
1 Tbsp instant coffee crystals
1 tsp baking soda
1 tsp cinnamon 2 egg whites
1 1/2 C flou
1/2 C flour