Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds
1/2 tablespoon vanilla extract
1/2 cup hazelnuts
1/4 cup chocolate chips — I used vegan mini-chips
1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter
1/4 cup cocoa
powder 1/2 tablespoon coconut oil
1/4 heaping cup (50g /
3/4 oz) brown rice flour
1 teaspoon baking powder 1/2
teaspoon baking soda
1 ripe starfruit — optional
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 — chopped
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 chips
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 vanilla
Ingredients: 2 cups flour 2
teaspoons baking powder 1 teaspoon salt
1 1/2 cups sugar 2/3 cup butter 3 egg whites
1 whole egg
3/4 cup whole strawberries
3/4 cup pink champagne
3 tablespoons unsalted butter, melted
1 tablespoon espresso
powder 2
teaspoons cinnamon
1/2
teaspoon ground cloves
1/4
teaspoon freshly grated nutmeg 2 large eggs
3/4 cup brown sugar
1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt
1 teaspoon vanila bean paste 2/3 +
1/2 cup whole wheat white flour
1/3 cup toasted wheat germ
1 1/2
teaspoons baking powder 1/2
teaspoon salt
1/4 cup
1 % milk
While the cherries are cooking, combine the
1 cup of flour,
1/4 cup sugar (I used a mix of white and brown),
3/4 teaspoon baking powder,
1/4
teaspoon baking soda and
1/4
teaspoon salt into a large mixing bowl.
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour
3/4 cup granulated sugar
1/4 cup
baking powder 1 1/2
teaspoons salt
1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about
1 cup) 2 cups very cold lowfat (
1 %) milk
Batter:
100 g (
3/4 cup plus
1 1/2 tablespoons) flour 80 g sugar (
1/4 cup plus
1/8 cup plus
1 teaspoon)
1 1/4
teaspoons baking powder 1 pinch salt
100 ml (
1/4 cup plus
1/8 cup plus 2
teaspoons) soy milk 60 ml (
1/4 cup) vegetable oil
3/4 cup (
1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2
1/3 cups cake flour, plus more for pan 2
1/2 cups (
10 ounces) fresh cherries, pitted and halved
1/4 cup plus
1 1/3 cups sugar
1 1/2
teaspoons baking powder 3/4 teaspoon salt
1/2
teaspoon baking soda 3 large eggs, room temperature 2
teaspoons almond extract
1 1/2
teaspoons finely grated lemon zest
1 cup well - shaken buttermilk
Powdered sugar
1/4 cup sliced almonds, toasted
for the eggnog cake (you'll need
1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour
1/3 cup (40 grams) cornstarch 3
1/2
teaspoons baking powder 3/4 cup (
170 grams) butter, soft
3/4 teaspoon kosher salt
1 1/3 cups (265 grams) sugar
1/4
teaspoon freshly grated nutmeg 6 large egg yolks (
110 grams) 2 tablespoons (30 mL) rum or whiskey
1 tablespoon (
15 mL) vanilla extract
1 cup (240 mL) milk
3 tablespoons butter
1 teaspoon red pepper flakes
1 cup whole wheat pastry flour
3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon aluminum - free
baking powder 1 1/2
teaspoons fine grain sea salt
1 cup buttermilk
1 large egg 2
1/2 cups corn, fresh (or at room temperature if previously frozen)
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 cooled
For the Cake
1 1/4 cups all - purpose flour 2/3 cup Dutch - process cocoa
powder (or Hershey's special dark)
1 1/2
teaspoon baking soda
1/2
teaspoon baking powder 1/2
teaspoon salt
3/4 cup unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla 3 large eggs, room temperature
1 1/4 cups buttermilk
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) milk
3 cups (380 grams) bread flour (all - purpose will work in a pinch)
1 tablespoon
baking powder 2 tablespoons freshly chopped chives 2 - 2
1/2 ounces (55 - 70 grams) cooked bacon, crumbled (about
15 thin slices)
3/4 teaspoon salt
12 ounces (355 ml) beer (choose your favorite!)
2 cups granulated sugar
3/4 cup vegetable oil
1 cup cocoa 4 eggs 2
teaspoons vanilla extract 2-
1/3 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon salt
Powdered sugar
4 cups bread flour
1 tablespoon double - acting
baking powder 1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry *
1 tablespoon caraway seeds * 2 cups buttermilk
3/4 cup of Greek yogurt (I used plain Chobani)
1/3 cup of maple syrup or honey
1/4 cup of sugar 3 room temperature eggs
1 teaspoon of vanilla extract
1.5 cups of all - purpose flour (I used King Arthur) 2
teaspoons of
baking powder 1 teaspoon ground cinnamon
1 tablespoon ground flax seed
1/4
teaspoon salt
1/2 cup of unsweetened applesauce (I used a peach / apple)
1 3/4 cup of pitted, chopped (roughly) fresh cherries
1/4 cup of toasted slivered or sliced almonds.
ingredients: for the cupcakes: 95 grams (
3/4 cup) all - purpose flour
150 grams (
3/4 cup) superfine sugar 60 grams (
1/2 cup) dark Dutch - process cocoa
powder 1 teaspoon espresso
powder 1 teaspoon baking soda
1/2
teaspoon baking powder 1/2
teaspoon salt
120 grams (
1/2 cup) buttermilk, room temperature 80 grams (
1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil
1 egg
2 cups fresh or thawed frozen cranberries
1 3/4 cup sugar, divided 2 cups all - purpose flour 2
teaspoons baking powder 3/4 teaspoon salt
1 stick unsalted butter, softened 2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk Optional: confectioners» sugar for garnish
3 cups whole wheat pastry flour (or unbleached all - purpose flour)
1 cup non-alkalized cocoa
powder 1 teaspoon baking soda
1 teaspoon aluminum - free
baking powder 3/4 teaspoon fine - grain sea salt
1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs
1 tablespoon vanilla extract 2 cups peppermint bark, roughly chopped
1/2 cup miniature chocolate chips (optional)
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here)
1 1/2
teaspoons baking powder (buy aluminum - free
baking powder here)
1 teaspoon baking soda (buy aluminum - free
baking soda here)
1 1/4
teaspoons salt (buy unrefined sea salt here)
1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2
teaspoons good vanilla (buy organic extracts here)
3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here)
1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
2 cups spelt flour (or a mix of
1.5 cups all - purpose flour and
1/2 cup whole wheat flour)
1 teaspoon of each:
baking powder,
baking soda and sea salt 2
teaspoons of each: cinnamon, nutmeg and ginger
1 cup unsalted butter (or margarine for vegan / dairy - free)
1/2 cup sugar
1/2 cup dark brown sugar 2 large eggs
1 tablespoon vanilla 3 cups rolled oats
1-
1/2 cups raisins
3/4 cup coconut
3/4 cup walnuts
Vanilla Cake: 4
1/2 cups all purpose flour
1/2 cup cornstarch
1 1/2
teaspoons baking powder 3/4 teaspoon baking soda
1 1/2
teaspoon Kosher or sea salt 2 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperature
Ingredients:
190 g (
1 1/2 cup) flour 40 g (
3/4 cup) sliced coconut, or shredded if you prefer
1 teaspoon baking powder 1 teaspoon vanilla sugar
1/4
teaspoon fine salt 225 g (
1 cup) butter or avocado oil for a healthier choice 220 g (
1 cup) granulated sugar 2 eggs
10 strawberries, cut in half 2 - 3 rhubarbs, cut into...
3/4 cup rolled oats
1 cup almond meal
1/4 cup finely ground cornmeal
3/4 teaspoons baking powder Pinch of salt
1 egg, beaten (or
1 flax egg if vegan **)
1/4 cup coconut oil, melted
1/4
teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/3 cup pure maple syrup +
1/2 tablespoon, divided
1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in
1/4 inch rounds.
3/4 cup all purpose flour
3/4 cup sugar
1 teaspoon baking powder 1/4
teaspoon salt
1/4
teaspoon cinnamon
3/4 cup milk 4 tablespoons butter, melted 2 white peaches, peeled and sliced
1 pint blueberries
1 tablespoon sugar Vanilla ice cream
1/2 cup olive oil, or coconut oil 2 organic eggs
1/2 cup strong brewed coffee
1/2 cup unrefined sugar (you can do
3/4 cups)
1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor)
1 cup whole wheat pastry flour (minus 2 tablespoons)
1/2
teaspoon aluminum free
baking powder 12 oz dark chocolate chips
1 1/2 cups flour
3/4 cup sugar 3 tablespoons cocoa
powder 2
teaspoons espresso
powder 1 teaspoon baking soda
1/2
teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar
1/4 cup applesauce (or vegetable oil)
1 cup water
;) Cocoa - marzipan pound cake slightly adapted from here
1 1/2 cups (2
10g) all - purpose flour
1/2 cup (45g) unsweetened Dutch - process cocoa
powder 1 teaspoon baking powder 1/4
teaspoon table salt
3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here
1 cup (200g) granulated sugar
1 cup (226g / 2 sticks) unsalted butter, at room temperature 2
teaspoons Amaretto
1 teaspoon vanilla extract 4 large eggs, room temperature
1/2 cup (
120 ml) whole milk, room temperature
1/2 cup sliced almonds (optional) Preheat oven to
160 °C / 325 °F.
1 tablespoon ground chia seeds 3 tablespoons water
1 cup creamy almond butter 5 tablespoons cocoa
powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4 cup dark chocolate chips
1/2 cup (
1 stick) unsalted butter, softened to room temperature
1 cup light or dark brown sugar, packed 2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/4 cup all - purpose flour
1/2 cup Dutch process cocoa
powder (I like Droste)
1 1/2
baking powder 1/4
teaspoon Kosher or sea salt
3/4 cup milk (not skim or nonfat) confectioners sugar, for dusting (optional)
Butterscotch Cake Batter
1/2 cup (90 g) teff flour
1/2 cup (90 g) potato starch
1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour
1/4 cup (30 g) white rice flour
1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal
1 teaspoon sea salt
1 teaspoon baking soda
1/2
teaspoon baking powder 1/2 cup (
115 g or
1 stick) unsalted butter
1 1/4 cup (275 g) dark brown sugar
1/2 cup (
100 g) white granulated sugar
1/2 cup (
100 g) shortening 4 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant
1 cup fresh pumpkin puree (canned will also work)
1 teaspoon baking powder 1 teaspoon baking soda
1/2
teaspoon salt
1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work)
1/2 cup organic local honey (maple syrup would be great here, too)
1 large farm fresh brown egg (or egg replacement of your choice)
1 1/2
teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious)
1 1/2 tablespoons flaxseed (optional)
ingredients: for the cake:
113 grams (8 tablespoons) butter, softened 30 grams cocoa
powder 333 grams (
1 1/2 cup plus
1/3 cup) sugar
3/4 teaspoon kosher salt 2 eggs 2
teaspoons red gel food coloring 2
teaspoons vanilla extract 240 grams (
1 3/4 cups) flour 240 mL (
1 cup) buttermilk
1 teaspoon vinegar
1 teaspoon baking soda
1 1/2 pounds peaches, about 3 large, unpeeled
1 1/2 cups full - fat yogurt
1/2 cup olive oil
1 cup sugar 3 eggs
1 1/2
teaspoon vanilla 2
1/2 cups all - purpose flour 2
1/2
teaspoons baking powder 3/4 teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ginger
1/4
teaspoon cloves
1/4
teaspoon nutmeg Cinnamon Glaze, recipe below Toasted hazelnuts, to garnish
ingredients: for the cakes: 55 grams (4 tablespoons) butter, melted 56 grams (4 tablespoons, 60 mL) oil 267 grams (
1 1/3 cups) granulated sugar 2 tablespoons molasses 244 grams (
1 cup) pumpkin purée
1 1/2
teaspoons cinnamon
1/2
teaspoon ginger
1/4
teaspoon cloves
3/4 teaspoon kosher salt 2 eggs 200 grams (
1 2/3 cup) AP flour
1 1/2
teaspoons baking powder
ingredients:
113 grams (8 tablespoons) butter, softened
150 grams (
3/4 cup) sugar
1 teaspoon vanilla extract 2 eggs
120 grams (
1 cup) flour
1 teaspoon baking powder 1/2
teaspoon kosher salt 4 very ripe pears, peeled, cored, and cut into 8ths
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter
1/3 cup whole wheat white flour
1/4
teaspoon baking powder 1/4
teaspoon sea salt 2 large eggs
1 cup (scant) brown sugar
1 1/2
teaspoons espresso
powder 1 (generous)
teaspoon vanilla bean paste
1/2 cup cappuccino chips
3/4 cup unsweetened shredded coconut
3/4 cup pecans (3 ounces), toasted and cooled, plus about 32 pecan halves (3 ounces) 2/3 cup plus 2 tablespoons confectioners sugar
1 1/4 cups all - purpose flour
1/2
teaspoon salt
1/4
teaspoon baking powder 1 stick (
1/2 cup) unsalted butter, softened
1/2
teaspoon vanilla
1 large egg, separated Special equipment: a 2 - inch round cookie cutter
1 cup vanilla (or plain) brown rice protein
1/2 cup quinoa flakes
3/4 cup gluten - free oats (or buckwheat)
1 cup egg whites
1 cup of coconut milk (from the carton)
1/4 cup applesauce 2
teaspoons baking powder 1 teaspoons baking soda
1/2 grated apple (added after blending the above)
1 large grated carrot (also added after blending the above)
1/4 cup chopped walnuts (also added after)
1/4 cup of chopped macadamia nuts (also added after)
Cake:
1 3/4 cups all purpose flour
3/4 cup natural unsweetened cocoa
powder (not Dutch Process)
1 cup granulated sugar
3/4 cup light or dark brown sugar
1 teaspoon baking powder 2
teaspoons baking soda
1 teaspoon Kosher or sea salt
1/2 cup neutral - flavored oil (I use canola) 2 large eggs, room temperature 2
teaspoons pure vanilla extract
1 cup buttermilk (low fat is fine) *
1 cup strong, hot coffee (decaf is fine)
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies:
1/2 cup honey
1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour)
1/3 cup almonds, finely ground
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/2
teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze:
1 cup confectioners» sugar, sifted
1 - 2 tbsp.
2
1/4 cups Chex multi-bran cereal, or the multi-bran cereal of your choice
1 cup rolled or quick - cooking oats
3/4 cup non-fat
powdered milk 2 tablespoons unsweetened cocoa
powder 1 1/2
teaspoons baking powder 1/2
teaspoon salt
1 teaspoon ground cinnamon
1 large ripe banana, mashed 4 tablespoons butter, softened
1/2 cup Splenda or the sucralose - based sweetener of your choice 2 eggs
1/2 cup applesauce mixed with
1 teaspoon baking soda
1 1/2
teaspoons vanilla
ingredients: 2 cups flour 2
teaspoons baking powder 10 tablespoons butter, soft
1 cup plus 2 tablespoons granulated sugar
3/4 teaspoon kosher salt zest of
1 grapefruit
1 egg plus
1 egg yolk juice of
1/2 grapefruit (
1 1/2 tablespoons)
1 teaspoon vanilla extract granulated sugar, for rolling
1 1/2 cups whole - wheat all - purpose flour
1 teaspoon baking powder 1 pinch of salt 2 large bananas
1 tsp vanilla extract
1/2 cup almond butter
1/4 cup brown sugar
1/2 cup sugar
3/4 cup vegan chocolate chips
Ingredients For the doughnut:
1 cup flour (I used
3/4 all - purpose and
1/4 whole wheat)
1/4 cup cocoa
powder 1/2
teaspoon baking soda
1/4
teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
1 large egg
1/3 cup Greek yogurt (I used 0 % Vanilla Chobani)
1/4 cup milk
1/2
teaspoon vanilla extract
Apple Cinnamon Pancakes
3/4 cup (95 grams) all - purpose flour
3/4 cup (90 grams) whole wheat flour 2
teaspoons baking powder 2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
1/8
teaspoon nutmeg
1/2
teaspoon salt
1 large egg
1 cup (240 ml) apple cider 2 tablespoons butter, melted
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2
1/4 cups (3
15g) all purpose flour 2
teaspoons baking powder 1/4
teaspoon ground cinnamon
1/2
teaspoon table salt
3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature
1/2 cup (
100g) granulated sugar
1/3 cup (
100g) honey 2
teaspoons vanilla extract 2 large eggs
1 large egg yolk
3/4 cup (
180 ml) buttermilk, room temperature * Glaze:
1/2 cup (
150g) honey 3 tablespoons (4
1g) unsalted butter, room temperature
1/4
teaspoon vanilla extract pinch of salt
1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to
180 °C / 350 °F.