Not exact matches
Blend in
1 1/2 cups water, 6 oz canned tomato paste, 8 oz canned tomato sauce, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil
1/2 cups water, 6 oz canned tomato paste, 8 oz canned tomato sauce,
1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil
1/2 tsp salt,
1/4
tsp pepper,
1 tbsp sugar,
1 tbsp oregano,
1/2 tbsp basil
1/2 tbsp basil.
20 soft dates (approx 230 g / 8 oz)
1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
185 g cooked black beans (rinsed)
1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
125 ml olive oil or other neutral oil
1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
125 ml plant milk or regular milk 3 eggs
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour)
1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup / 50 g almond flour 6 tbsp cacao powder
1 tsp baking powder
1 pinch
salt 1 handful crushed walnuts (optional)
1/4 cup / 50 g buckwheat groats
1/4 cup / 35 g hazelnuts, roughly chopped
1/2 tsp sea salt 1 cup / 250 g cottage cheese 1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 tsp sea
salt 1 cup / 250 g cottage cheese
1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 cup /
125 ml plain thick yogurt (turkish or greek style yogurt)
1 large apple
1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 -2 tbsp honey
1 tbsp tahini
1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 —
1 tsp freshly grated ginger
1/2 tsp ground cardamo
1/2 tsp ground cardamom
Batter Ingredients:
1 cup chickpea flour
1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp fresh ground black pepper
1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp turmeric, dry ground
1 tsp chili flakes
1 tsp cumin seeds, crushed
1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 cup water Mix all the batter ingredients very well, taste for
salt.
Pastry 3/4 cup /
100 g oat flour (or
1 cup /
100 g rolled oats mixed into flour in a food processor)
1/3 cup / 50 g rice flour
1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold wate
1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot
1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold wate
1/2 tsp sea
salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped
1 inch (2,
1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea sal
1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped
1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea sal
1/2 tsp dried chili flakes 2
tsp turmeric
1 tsp mustard seeds, ground in a mortar
1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices
1 cup (240 ml) water
1 tbsp apple cider vinegar
1 can (
1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves
1 - 2
tsp sea
salt
2
tsp cumin seeds (optional)
1 bunch (20 g /
1 cup) fresh parsley
1 bunch (20 g /
1 cup) fresh coriander / cilantro
1/3 cup / 80 ml olive oil
1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea sal
1/2 lemon, juice
1 tiny clove garlic 2
tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea
salt
1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginge
1/2 cup uncooked quinoa +
1 cup water (or
1 cup leftover cooked quinoa / millet / buckwheat)
1 pinch sea
salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt»
1/4
tsp ground vanilla or
1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginge
1/2 tsp pure vanilla extract
1/2 tsp freshly grated ginge
1/2 tsp freshly grated ginger
Magic Green Sauce
1 large handful (30 g /
1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint)
1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flake
1/2 cup /
120 ml olive oil Juice from
1 lime
1 tbsp capers
1 tsp maple syrup
1 clove garlic
1 small chili
1/2 avocado 1/2 tsp sea salt flake
1/2 avocado
1/2 tsp sea salt flake
1/2 tsp sea
salt flakes
Butternut & Kale Filling
1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or
1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 tsp dried rosemary sea
salt & black pepper
1 onion 2 cloves garlic 2 large handfuls (
100 g / 3
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black pepper
1 cup milk of choice (we use oat milk or almond milk) 2 eggs
150 g /
1 block feta cheese, crumbled
Dry ingredients
1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (60 g) almond flour
1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (65 g) fine coconut flour
1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (70 g) buckwheat flour
1 tsp baking powder
1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp ground ginger
1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp vanilla extract or ground vanilla
1 pinch sea
salt
Apple Oatmeal
1 cup rolled oats
1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water)
1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 cup water 2 tbsp almonds, finely chopped
1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 tsp ground cinnamon
1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 tsp freshly ground cardamom
1/4
tsp ground vanilla 3 tbsp butter (or coconut oil)
10 -
15 almonds, chopped a large pinch
salt
powdered garlic or 2 cloves minced fine
1 Tbs powdered BBQ seasoning (omit for raw)
1/2 tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes
1/2 tsp sea
salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for
10 minutes.
1/2 butternut squash roasted * 1/2 cup frozen spinach (unthawed) 1/4 cup butter 1/4 cup finely chopped onions 1/4 cup arrowroot starch 3 cups milk 1 cup shredded sharp cheddar cheese 1 cup shredded parmesan cheese 1/2 tsp salt 1 box Catelli gluten free penne past
1/2 butternut squash roasted *
1/2 cup frozen spinach (unthawed) 1/4 cup butter 1/4 cup finely chopped onions 1/4 cup arrowroot starch 3 cups milk 1 cup shredded sharp cheddar cheese 1 cup shredded parmesan cheese 1/2 tsp salt 1 box Catelli gluten free penne past
1/2 cup frozen spinach (unthawed)
1/4 cup butter
1/4 cup finely chopped onions
1/4 cup arrowroot starch 3 cups milk
1 cup shredded sharp cheddar cheese
1 cup shredded parmesan cheese
1/2 tsp salt 1 box Catelli gluten free penne past
1/2 tsp salt 1 box Catelli gluten free penne pasta
1 avocado cubed,
1 garlic clove,
1/2 of a limes juice, 1/4 tsp of salt and pepper, 1 cup of sour cream - combine in a food processor until creamy)
1/2 of a limes juice,
1/4
tsp of
salt and pepper,
1 cup of sour cream - combine in a food processor until creamy).
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 large onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic
1 - 2 chillies
1 tsp cumin — seeds or powder
1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp coriander powder
1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp smoked paprika
1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 -
1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of
1 lime Fresh coriander — optional
Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (
1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 cup olive oil, 6 tbsp red wine vinegar,
1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp pure maple syrup,
1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp oregano,
1 clove garlic,
1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp Dijon,
1/4
tsp salt, pinch pepper all blended up in the Nutribullet).
1 cup soaked walnuts
1/2 cup dates 1/2 cup oats, 1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 cup dates
1/2 cup oats, 1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 cup oats,
1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 ground together (use gf oats to make the cookies gluten - free)
1/4
tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 tsp cinnamon
1 tsp vanilla 2 tbsp raisins
Roughly
1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional
1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil
1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans)
1 Tbs turmeric sea
salt + cayenne to taste 4 eggs or
1/2 block of firm tofu chopped Left over grains (optional
1/2 block of firm tofu chopped Left over grains (optional)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients
1 clove Garlic, minced
1 Onion, diced
1 tbsp Yellow Mustard
1 tbsp Hot Sauce
1 tbsp Chili Powder
1 tsp Cumin
1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 tsp Salt 1/4
tsp Pepper 3
15 oz cans of Beans (variety), undrained
1 can Diced Tomatoes with Chilis
1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
1/2 cup Guinness extra stout beer 1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup Guinness extra stout beer
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder
1 cup all purpose flour
1 cup granulated sugar
1/4
tsp baking soda
1/8
tsp salt 1 egg 5 tbsp sour cream
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinse
1/2 tsp plus
1/8
tsp fine sea
salt, or to taste
1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped
1 (
14 - ounce) can or 2 cups black beans, drained & rinsed
3/4 cup raw cashews
1/3 cup pumpkin seeds 6 medjool dates
1/4 cup coconut
1 tbsp hemp seeds
1 tbsp coconut oil 2
tsp moringa powder
1 tsp chia seeds
1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls i
1/2 tsp vanilla extract zest of
1 large lemon juice of half a lemon pinch of
salt extra shredded coconut and lemon zest to roll balls in
INGREDIENTS
1 / 4C olive / avocado / coconut oil
1T raw honey 2 eggs
1/2 tsp pink salt 1C almond flour 1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp pink
salt 1C almond flour
1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp baking powder
1T coconut flour
1 / 4C almond milk Extras:
1 / 2C fresh grilled organic corn,
1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp chopped jalapeño, 2T shredded cheddar
•
1/4 cup coconut oil •
1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup coconut sugar •
1 large egg •
1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
tsp vanilla •
1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch
salt •
1/4
Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
Tsp baking soda •
1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup soy free chocolate chunks (or a good bar chopped up) •
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) •
1/2 cup fresh cherries (pit and cut in half
1/2 cup fresh cherries (pit and cut in half)
Ingredients 200 g / 7oz • baby spinach
1 • small cauliflower head [cut into florets — about 350g /
12oz]
1 • small onion [diced]
1 • minced garlic clove
1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and peppe
1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream
1 tbsp • butter [for the cauliflower]
1/2 tsp • nutmeg pinch of ground cloves to taste • salt and peppe
1/2 tsp • nutmeg pinch of ground cloves to taste •
salt and pepper
-LSB-...](
1/3 cup)-- where to buy sweeteners Vanilla extract, organic if possible (
1/2 tsp)-- how to make vanilla extract Sea salt (1 pinch)-- where to buy sea salt Cinnamon, ground (to taste) Butter or cream, -LSB-...
1/2 tsp)-- how to make vanilla extract Sea
salt (
1 pinch)-- where to buy sea
salt Cinnamon, ground (to taste) Butter or cream, -LSB-...]
1 tbsp ground flax (or chia) seed
1/4 cup hot water
1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cups oat bran
1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp baking powder
1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp sea
salt 1 tbsp whole flax seed
1/4 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup soy yogurt * 3 tbsp coconut or safflower oil
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
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.
Ingredients:
100 grams (
1 cup) whole oats 25 grams (
1/4 cup) toasted pumpkin seeds 25 grams (
1/4 cup) toasted almonds, coarsely chopped 25 grams (
1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of
salt 80 grams smooth peanut butter
100 grams of honey or date syrup
1/2 tsp
1/2 tsp.
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries
1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie
1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of
salt 1/4
tsp allspice
1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie
1/2 tsp powdered ginger
1 tsp nutmeg
1 tbsp cinnamon
1 large egg, beaten (for topping the unbaked pie)
salt 8 TBSP unsalted butter (
1 stick), at room temperature
1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1 large egg 1 tsp
1/2 cup granulated sugar
1/2 cup packed dark brown sugar 1 large egg 1 tsp
1/2 cup packed dark brown sugar
1 large egg
1 tsp.
Coconut Ice Cream
1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu
1/2 c cashews 400 mL coconut cream
1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu
1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup)
1/4 c coconut oil, melted Pinch sea
salt 1 tsp lecithin (optional)
1 vanilla bean, scraped OR
1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu
1/2 tsp vanilla powder
1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu
1/2 c shredded coconut Chocolate Coating
1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu
1/2 c cacao butter, melted
1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu
1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup)
1 c cacao powder 2
tsp vanilla extract OR
1 tsp vanilla powder Large pinch sea
salt Topping Shredded coconut
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature
1 tsp bacon fat 2 tbsp sugar
1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tsp kosher
salt - 3 eggs -
1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup canola oil 3 tbsp maple syrup
1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal
1/4 cup rye flour
1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tbsp baking powder -
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan
11 slices cooked bacon, coarsely chopped
1/4 cup fresh chives and / or parsley, finely chopped -
1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Cupcakes:
1 and 3/4 cups flour (I used spelt to make them wheat free)
1 cup sugar
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 cup vegetable oil
1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet)
1 tbsp cider vinegar 2
tsp vanilla extracts
16 oreos (
1 packet) Icing:
1 cup non-dairy butter 3 cups icing sugar
1 tsp vanilla extract 8 oreos (
1/2 packet
1/2 packet)
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten
1 tsp salt 1 cup whole milk, lukewarm (about
110F)
1 cup water, lukewarm (abut
110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes
1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off
1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for
10 minutes and then turn oven off.
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
1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish)
1 tsp dried cilantro 2
16oz cans organic (non-GMO) hominy (optional)
salt and pepper to taste juice of 2 limes
1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness
1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
Chocolate Chip Coffee Cake
1 1/3 cups all purpose flour
1 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sugar 1/2 cup butter, room temperature 2 large eggs 1 tsp vanilla extract 1/2 cup buttermilk 3/4 cup chocolate chip
1/2 tsp baking powder
1/4
tsp salt 3/4 cup sugar
1/2 cup butter, room temperature 2 large eggs 1 tsp vanilla extract 1/2 cup buttermilk 3/4 cup chocolate chip
1/2 cup butter, room temperature 2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk 3/4 cup chocolate chip
1/2 cup buttermilk 3/4 cup chocolate chips
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds
1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 cup pecans
1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar
1 garlic clove, minced
1/4
tsp red pepper flakes
1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 tsp sea
salt, or more to taste
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves
1 small or
1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium sweet potato, peeled and finely shredded
1 small or
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional)
1/2 tsp mustard seeds (optional
1/2 tsp mustard seeds (optional)
Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated sugar
1 tsp salt 1 cup unsalted butter (cold and cut into cubes)
1 large egg
1/2 cup cold buttermil
1/2 cup cold buttermilk
4 large tomatoes or 7 Plum Tomatoes
1 tsp sugar
1/2 tsp dried basil 1/4 tsp salt Black pepper to taste 1 cup fine dry breadcrumbs 2 tbs melted butter 1/4 cup crumbled blue chees
1/2 tsp dried basil
1/4
tsp salt Black pepper to taste
1 cup fine dry breadcrumbs 2 tbs melted butter
1/4 cup crumbled blue cheese
(
1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 cup olive oil,
1/4 cup, 2 tbsp red wine vinegar,
1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp pure maple syrup,
1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp oregano,
1 clove garlic,
1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp Dijon,
1/4
tsp salt, pinch pepper all blended up in the Nutribullet).
Ingredients 2 cups heavy cream
1 cup whole milk
1/2 cup sugar pinch salt 3 egg yolks 1 egg 1 tsp vanilla extract 2 cups vegan marshmallow
1/2 cup sugar pinch
salt 3 egg yolks
1 egg
1 tsp vanilla extract 2 cups vegan marshmallows
salt 1 tablespoon baking powder
1/2 tsp
1/2 tsp.
1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup
1 tsp vanilla extract 4 large eggs
1/2 cup coconut flour 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 min
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 min
1/2 cup unsweetened cocoa powder
1/4
tsp sea
salt 2
tsp baking soda Baked for 35 mins
30 ml
1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g
1 tsp fresh rosemary leaves, chopped
1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional
1/2 tsp sea
salt Ground black pepper, to taste
1 tsp plant - based milk
1 tbls toasted pine nuts (optional) Flaky sea
salt to serve, optional.
I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so added
1/2 tsp salt to the mix and I added 1 cup of toasted walnuts — because I just have to have walnuts in my banana bread
1/2 tsp salt to the mix and I added
1 cup of toasted walnuts — because I just have to have walnuts in my banana bread.
1/2 cup shortening (such as Crisco) 1 cup granulated sugar 1 large egg 1 tsp vanilla extract 2 2/3 cup all - purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar, for dustin
1/2 cup shortening (such as Crisco)
1 cup granulated sugar
1 large egg
1 tsp vanilla extract 2 2/3 cup all - purpose flour
1 tsp baking powder
1/2 tsp salt 1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar, for dustin
1/2 tsp salt 1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar, for dustin
1/2 tsp nutmeg
1/2 cup sour cream 1 cup sugar, for dustin
1/2 cup sour cream
1 cup sugar, for dusting