Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes
1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup coconut oil
1 cup sprouted pecan butter or almond butter 3/4
cup sweetener
of your choice (I used Jerusalem artichoke syrup)
1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup almond
flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes
1 cup any gluten free
flour of choice — quinoa, millet, amaranth
1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cup coconut
flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cups pecans or walnuts seeds
of 1 vanilla bean
1/4
cup honey
1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cup coconut oil pinch
of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
4 tablespoons Coconut Oil 4 tablespoons Almond Butter
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Oat
Flour 1 teaspoon Baking Soda
1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
3/4
cup unsweetened almond milk
1/4
cup ground chia seeds or flax seeds 3/4
cup (
105 g) buckwheat
flour 3/4
cup (90 g) millet
flour 3/4
cup (90 g) tapioca
flour 1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon salt 2 teaspoons ground cinnamon
1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon nutmeg 3/4
cup coconut sugar
1 cup olive oil 2 teaspoons vanilla extract zest
of 1 orange
1/4
cup freshly squeezed orange juice about 3
cups grated parsnips
1 1/2 cups walnuts or pecans — choppe
1/2 cups walnuts or pecans — chopped
Pastry and Assembly: 2
cups flour Pinch
of salt
1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - fryin
1/2 teaspoon baking powder
1 tablespoon butter
1 egg, beaten slightly Water Vegetable oil for deep - frying
1 onion, chopped
1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup
1/2 cup butter 4 garlic cloves, diced
1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup
1/2 cup flour 4
cups chicken or vegetable stock
1.5
cups water 3 russet potatoes, cut into large chunks
1/8 teaspoon freshly grated nutmeg
1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese
1.5
cups milk (add more for a thinner soup)
1 cup all - purpose
flour 1 cup old fashioned oats 3/4
cup brown sugar
1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice
1/2 cup (
1 stick) butter, softened
1 14 - ounce can sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 cup sliced almonds (or other nut of choice
1/2 cup sliced almonds (or other nut
of choice)
I ran out
of gluten - free mix after
1 cup so I added
1/2 cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it in there
1/2 cup brown rice
flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it in there.
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chip
1/2 cup butter
1/4
cup sugar
1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chip
1/2 cup brown sugar
1 egg
1 teaspoon vanilla 3/4
cup peanut butter (I used chunky)
1 cup flour 1 teaspoon baking powder Pinch
of salt
1 1/4
cups chocolate chips
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free)
1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (65 g) hazelnuts
1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (
120 g) quick oats (make sure to use certified gluten free if that is a concern)
1/4
cup (35 g) oat
flour (make sure to use certified gluten free if that is a concern) 3 tablespoons +
1 teaspoon (30 g) sorghum
flour 3 tablespoons (30 g) sweet rice
flour 2 tablespoons (
18 g) golden flax meal Zest
of 2 medium blood oranges
1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 teaspoon cardamom
1/4 teaspoon sea salt
1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup + 3 tablespoons (
150 g) unsalted butter 2 tablespoons heavy cream
1/4
cup molasses (not blackstrap)
1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
In a bowl, combine 2 2/3
cup flour, 2 teaspoons each
of baking soda and baking powder,
1 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1 teaspoon salt and 1/2 teaspoon nutmeg
1/2 teaspoon cinnamon,
1/8 teaspoon ground cloves,
1 teaspoon salt and
1/2 teaspoon nutmeg
1/2 teaspoon nutmeg.
Ingredients: 3 eggs
1 cup brown sugar
1/4
cup canola oil
1/3
cup unsweetened applesauce 2
cups fresh grated zucchini 3/4
cup tapioca
flour 3/4
cup white rice
flour 3/4
cup sorghum
flour 3/4
cup arrowroot powder (in place
of cornstarch)
1/2 tsp
1/2 tsp.
1/8
cup of milk 3 tbsp
of whey protein powder 3/4 tbsp
of coconut
flour 1 tbsp
of chia seeds
1/4
cup of buckwheat groats 2 medjool dates
1 tbsp cocoa powder
1/2 to 1 tbsp coconut suga
1/2 to
1 tbsp coconut sugar
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4
cup water mixed with
1 tablespoon
of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4 teaspoon fine Celtic sea salt
1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanill
1/2 cup extra virgin coconut oil
1/3
cup honey 2 teaspoons baking powder
1 teaspoon vanilla
2
1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cak
1/2 cups All Purpose
Flour 1 teaspoon baking soda
1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cak
1/2 cup white hot chocolate mix (I used Ghiradelli)
1 cup butter at room temperature
1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top
of cake
I subbed
1 cup of the regular
flour with almond meal and reduced regular sugar by
1/2, it worked out great
1/2, it worked out great.
1 cup rolled oats blitzed into oat
flour +
1/2 to 3/4 cup of whole rolled oats 5 scoops whey protein powder Milk to bin
1/2 to 3/4
cup of whole rolled oats 5 scoops whey protein powder Milk to bind
1 cup whole wheat
flour 1 cup all - purpose
flour 1 tsp baking powder
1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tsp baking soda
1 tsp salt 2 large eggs
1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup buttermilk
1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar
1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
for the cake:
1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 pint strawberries, hulled and chopped
1/4
cup sour cream (I used light) 6 tablespoons butter, at room temperature
1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 cup sugar
1 egg
1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 teaspoon pure vanilla extract
1 1/4
cup AP
flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda pinch
of salt
3 to 4 ripe bananas, smashed
1/3
cup (75 grams) melted salted butter 3/4 to
1 cup (
145 to
190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon (5 ml) vanilla
1 tablespoon (
15 ml) bourbon (optional)
1 teaspoon (5 grams) baking soda Pinch
of salt
1 teaspoon (3 grams) cinnamon Up to
1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flou
1/2 teaspoon (
1) nutmeg Pinch
of ground cloves
1 1/2 cups (190 grams) flou
1/2 cups (
190 grams)
flour
General rule
of thumb is
1 to 2 teaspoons
of baking powder or
1/4 teaspoon
of baking soda plus
1/2 cup (120 ml) of an acidic ingredient, leavens 1 cup (140 grams) of all purpose flour
1/2 cup (
120 ml)
of an acidic ingredient, leavens
1 cup (
140 grams)
of all purpose
flour.
**
1 and
1/2 cups of cake flour can be made by measuring 1 and 1/2 cups of all - purpose flour into a bowl
1/2 cups of cake
flour can be made by measuring
1 and
1/2 cups of all - purpose flour into a bowl
1/2 cups of all - purpose
flour into a bowl.
I made a couple substitutions — I filled the
1/3
cup up half way with maple syrup first, then the other half
of the way with honey; I used
1 cup whole wheat
flour and
1/2 cup unflavored protein isolate powder; I substituted quinoa for the millet
1/2 cup unflavored protein isolate powder; I substituted quinoa for the millet.
I used
1 cup of Cup4
Cup flour,
1/2 cup gf oats, and subbed flaxseed meal for the millet, because it was what I had
1/2 cup gf oats, and subbed flaxseed meal for the millet, because it was what I had.
Ingredients 2
1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cream of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 cups flour 1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons cream of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 teaspoon salt 2 teaspoons cream
of tartar
1 cup (2 sticks) butter, room temperature
1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional:
1 cup cinnamon chips
Just made this recipe only used coconut butter instead
of regular butter and
1 cup whole wheat
flour /
1/2 white flour
1/2 white
flour.
Cake: Nonstick cooking spray 4 T. butter, at room temperature
1/4
cup vegetable oil
1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt
1/2 cup sugar
1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt
1/2 cup Splenda (or just use a full
cup of sugar) 4 large egg whites
1 large egg
1 t. ground cinnamon Scant
1 T. vanilla extract 2
1/4
cups all - purpose
flour 2 t. baking powder 2 t. baking soda
1 1/4
cup yogurt or sour cream [I used nonfat yogurt]
1 cup tapioca
flour 1 cup almond
flour 1/2 cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother
1/2 cup coconut
flour 1 tbsp milled chia seeds
1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother
1/2 tsp Himalayan pink salt
1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs
1 tsp bicarbonate
of soda
1 tsp apple cider vinegar (with the mother)
Ingredients:
1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 cup butter
1 cup sugar
1/4 teaspoon salt
1 large egg
1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 teaspoons vanilla extract
1 cup all purpose
flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 teaspoon baking powder
1 cup chocolate chips (I used
1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 a
cup of milk chocolate drops and
1/2 a cup white chocolate drops)
1/2 a
cup white chocolate drops).
Ingredients (Adapted from Joy
of Baking):
1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup (
1 stick) unsalted butter, room temp 3/4
cup creamy peanut butter
1/3
cup brown sugar
1/3
cup granulated sugar
1 egg 2 teaspoons vanilla 2 tablespoons milk
1 teaspoon baking soda
1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 teaspoon salt
1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup all purpose
flour 1/3
cup granulated sugar for rolling
1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted
1 package candy eyes
American Pie with Vanilla Bean Custard makes
1 10 - inch pie ingredients: for the crust: 2
1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt
16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about
1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 pounds frozen or
1 3/4 pounds fresh) juice
of 1 lemon
1 1/4
cup sugar
1/3
cup cornstarch pinch
of salt for the vanilla bean custard:
1 cup heavy cream
1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 a vanilla bean directions: Make the crust: place
flour, sugar, and salt in a large bowl.
I used
1 c. white
flour,
1/2 cup wheat bran, a handful of oats just for kicks, and about 2/3 cup
1/2 cup wheat bran, a handful
of oats just for kicks, and about 2/3
cup.
20 ounce can crushed pineapple
1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract
1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup
1/2 cups all - purpose
flour 1 teaspoon baking soda Pinch
of salt
1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup
1/2 cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs
1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by
1/4
cup)
I used pumpkin liquor instead
of bourbon,
1 cup regular
flour and
1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven
1/2 cup coconut
flour, added
1/4
cup of chocolate chips and sprinkled about
1 tsp
of brown sugar on top before putting it in the oven.
Muffin
1 cup +
1 tablespoon (
100 g) oat
flour 1 cup + 2 tablespoons (
150 g) white rice
flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (
170 g) white granulated sugar
1 tablespoon
of baking powder
1 teaspoon
of salt 3/4
cup (6 fl oz or
170 g)
of whole milk
1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs
1 large yolk
1 teaspoon
of pure vanilla extract
1/2 cup (115 g or 1 stick) unsalted butter, melted and coole
1/2 cup (
115 g or
1 stick) unsalted butter, melted and cooled
I stuck pretty closely to the original recipe: (a) used
1 cup white
flour +
1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup
1/2 cup whole wheat (b) used
1/4
cup agave instead
of the maple syrup and cut the brown sugar to
1/4
cup.
-- I used only
1/4
cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used
1 cup white
flour +
1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet
1/2 cup millet
flour — I subbed
1/4
cup dry Wheatena cereal for the millet.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream:
1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup of cashews, soaked for a min
of 2 hours
1/4
cup of water
1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish)
1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 teaspoon
of kosher salt
1 head
of broccoli, chopped into florets
1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup of garbanzo bean
flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup of water
1 teaspoon
of garlic powder
1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 teaspoon
of kosher salt
1 teaspoon +
of TABASCO chipotle, original red, or reserve about
1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 -
12 bibb lettuce leaves
1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
I made these today and used
1 cup of whole wheat
flour instead
of 1/2 cup of coconut flour... they are amazing
1/2 cup of coconut
flour... they are amazing!
For the Galette: 2
cups all - purpose
flour 1 tablespoon granulated sugar
1/8 teaspoon course salt
1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and hal
1/2 stick cold, unsalted butter, diced
1/4
cup ice water
1 - 2
cups of Cranberry Wine Sauce
1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and hal
1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
for the filling: 8 -
10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds
of fruit)
1 cup sugar (if fruit is very sweet, reduce to 3/4
cup) juice from
1/2 lemon 5 tablespoons flour 1 tablespoon cornstarc
1/2 lemon 5 tablespoons
flour 1 tablespoon cornstarch
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons
flour (I used all purpose)
1 1/5
cups milk (I used whole)
1 cup extra sharp cheddar cheese, grated salt & pepper
1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pa
1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe
100g Unsalted Butter
1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Sal
1/2 Cup Rapadura Sugar (where to find rapadura)
1 Cup Mashed Bananas (2 Medium Sized Bananas)
1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs
160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain
Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Flour (where to find unbleached plain
flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
flour) 2 teaspoons Baking Powder (where to find baking powder)
1/2 teaspoon Bicarb Pinch of Sal
1/2 teaspoon Bicarb Pinch
of Salt
2 tortillas (your choice: wheat, brown rice,
flour)
1/2 cup hummus 3 tablespoons whole grain mustard 1 cup spinach or your favorite greens 1/3 of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2 cup shredded carrots 1/4 cup feta cheese 2 tablespoons cilantro, rough choppe
1/2 cup hummus 3 tablespoons whole grain mustard
1 cup spinach or your favorite greens
1/3
of an English cucumber, sliced lengthwise
1 avocado, halved and sliced
1/2 cup shredded carrots 1/4 cup feta cheese 2 tablespoons cilantro, rough choppe
1/2 cup shredded carrots
1/4
cup feta cheese 2 tablespoons cilantro, rough chopped
5 medium beets (or enough for 2
cups pureed beets)
1 cup butter, softened
1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dustin
1/2 cups dark brown sugar 3 large eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dustin
1/2 cup cocoa powder
1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dustin
1/2 cups all - purpose
flour 2 teaspoons baking soda
1 teaspoon cinnamon Pinch
of salt Confectioner's sugar, for dusting
--
1 cup of GF oat
flour * (
100g)-- 3/4
cup ground almonds (90g)-- 2 tbsp coconut oil, melted —
1tsp almond extract —
1tsp cinnamon —
1/4
cup honey —
1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optiona
1/2 dark chocolate, I used 70 % (90g)-- handful
of chopped almonds, optional
I did, however, replace the
flour (for someone who is gluten free) with
1 cup of pureed black beans and
1/2 cup of chocolate protein powder and it turned out to be delicious
1/2 cup of chocolate protein powder and it turned out to be delicious.
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4
cup (
150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoon ginger
1/4 teaspoon nutmeg zest
of 1 orange 2 eggs
1 cup (
120 grams)
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoons baking powder
1/4 teaspoon salt
1/3
cup (32 grams) almond
flour or finely ground almonds
1/2 cup (120 grams) mil
1/2 cup (
120 grams) milk
2
cups all purpose
flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a poun
1/2 cups white sugar 2 teaspoons baking powder
1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a poun
1/2 teaspoon salt zest and juice
of 1 lime
10 tablespoons butter, softened and cubed up
1 - ish
cup of buttermilk 2 eggs 2
cups diced rhubarb, about
1/2 a poun
1/2 a pound
So, my next feeding is
1/2 cup of water and 1 cup of flour
1/2 cup of water and
1 cup of flour.