Not exact matches
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
1/2 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
1/2 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 1/4 sticks
of butter (
10
tablespoons)(I use salted)
1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar
1 cup flour Up to
1/2 cup cold water, or as needed to thin batter to the right consistenc
1/2 cup cold water, or as needed to thin
batter to the right consistency
1 cup whole wheat pastry flour
1 cup barley flour 2
tablespoons baking powder
1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberrie
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon agave nectar
1 unsweetened applesauce cup (about
1/3 cup)
1 cup vanilla soymilk (add more as needed to thin
batter) Handful
of fresh or frozen blueberries
Batter 1 vanilla bean, scraped 2 cups non — dairy milk
1/3 cup cashew butter
1/4 cup maple syrup 2
tablespoons egg replacer or corn starch
1/2 tablespoon cinnamon 1/2 teaspoon freshly grated nutmeg A pinch of sea sal
1/2 tablespoon cinnamon
1/2 teaspoon freshly grated nutmeg A pinch of sea sal
1/2 teaspoon freshly grated nutmeg A pinch
of sea salt
2 Cups Bread Flour
1 1/2 Cups Whole Wheat Flour 1 Cup Sourdough Starter (I keep mine the consistency of think pancake batter) 2 Teaspoons Salt 3 Tablespoons Coconut Sugar 3/4 — 1 Cup Filtered Water 2 Tablespoons Cinnamon 1 1/4 Cup Raisins 1/2 Cup Maple Syrup 1 Tablespoon Butte
1/2 Cups Whole Wheat Flour
1 Cup Sourdough Starter (I keep mine the consistency
of think pancake
batter) 2 Teaspoons Salt 3
Tablespoons Coconut Sugar 3/4 —
1 Cup Filtered Water 2
Tablespoons Cinnamon
1 1/4 Cup Raisins
1/2 Cup Maple Syrup 1 Tablespoon Butte
1/2 Cup Maple Syrup
1 Tablespoon Butter
Ingredients: 3/4 cup vegan butter
1 cup sugar
1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 cup brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten)
1 cups agave nectar for the
batter, OR
1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 teaspoon ground nutmeg
1 cup hot coffee (you may substitute plain hot water if you don't like coffee)
1 cup hot water
1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds)
1/4 cup dried unsulphured papaya, cut in
1/4 inch cubes
1/4 cup dried unsulphured pineapple, cut in
1/4 inch cubes or
1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about
1/4 cup)
To make the
batter add
1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixe
1/2 cup
of all - purpose flour into a bowl, make a well in the middle and crack
1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2
tablespoons of water and mix everything together, finely mince
1 clove
of garlic and finely dice
1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixe
1/2 of an onion and add them to the
batter, then add a
1/4 teaspoon
of smoked paprika,
1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixe
1/2 teaspoon
of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
3 Cups Bread Flour 2 Teaspoons Salt 3
Tablespoons Coconut Sugar
1/2 Cup Active Sourdough Starter (I keep mine the consistency of thick pancake batter) 1 Cup Wate
1/2 Cup Active Sourdough Starter (I keep mine the consistency
of thick pancake
batter)
1 Cup Water
Step # 5: Place
1 heaping
tablespoon of cookie dough
batter onto parchment paper and repeat until you run out, spacing the cookies about
1/2 inch apart
1/2 inch apart.
1 1/2 cups unsweetened almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut butter (or other nut butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used
1/2 cups unsweetened almond milk
1 scoop SFH Vanilla Protein Powder (tastes like cake
batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though)
1 - 2 handfuls mixed baby greens
1 Tablespoon peanut butter (or other nut butter
of your choice)
1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used
1/2 cup fresh blackberries
1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)
3 Cups Bread Flour 2 Teaspoons Salt 3
Tablespoons Coconut Sugar
1/2 Cup Active Sourdough Starter (I keep mine the consistency of thick pancake batter) 1 Cup Wate
1/2 Cup Active Sourdough Starter (I keep mine the consistency
of thick pancake
batter)
1 Cup Water
Ingredients: 3/4 cup vegan butter
1 cup sugar
1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 cup brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten)
1 cups agave nectar for the
batter, OR
1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 teaspoon ground nutmeg
1 cup hot coffee (you may substitute plain hot water if you don't like coffee)
1 cup hot water
1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds)
1/4 cup dried unsulphured papaya, cut in
1/4 inch cubes
1/4 cup dried unsulphured pineapple, cut in
1/4 inch cubes or
1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup
1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about
1/4 cup)
Step # 5: Place
1 heaping
tablespoon of cookie dough
batter onto parchment paper and repeat until you run out, spacing the cookies about
1/2 inch apart
1/2 inch apart.