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
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
2 cup almond flour 1
1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
2 cups ground flax seeds 3 tablespoons maca powder (optional)
2 tablespoons lucuma powder (optional)
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes
2 cups vegetable stock 1 (14 - ounce) can light coconut
milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black peppe
2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Panna Cotta (adapted from Living Raw Food) 4
cups coconut
milk (see below)
1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oi
2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1
cup meat
of fresh young coconut
1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oi
2 cup raw agave syrup OR another sweetener
of choice seeds from
2 vanilla beans
1/2 cup coconut oi
2 cup coconut oil
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
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
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
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
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
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
2 cups walnuts or pecans — chopped
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
2 cup / 85 g uncooked quinoa, soaked for 1
2 to
24 hours in 1
cup filtered water
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup /
250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes
2 tbsp melted extra virgin coconut oil (more for cooking)
1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
2 tsp ground vanilla 1 tsp baking powder
1/2 tsp cinnamon zest of 1 lemo
2 tsp cinnamon zest
of 1 lemon
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
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
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
2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch salt
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted
2 cups heavy cream 3
cups milk (I used whole)
1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
2 cup sugar 1
1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
2 cups chopped nuts (pistachios, almonds, hazelnuts)
1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
2 cup shredded coconut, unsweetened
1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
2 cup golden raisins 1 teaspoon cinnamon, for dusting
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
2 to 1 tbsp coconut sugar
CHOCOLATE NO BAKE CHEESECAKE RECIPE CHEESECAKE INGREDIENTS: 8oz Semisweet Chocolate Chips
2 tbsp
Milk 2 8 oz Packages
of Cream Cheese, Softened
1/2 Cup Brown Sugar 1/2 Cup White Sugar 12 Chocolate Cookies Chocolate..
2 Cup Brown Sugar
1/2 Cup White Sugar 12 Chocolate Cookies Chocolate..
2 Cup White Sugar 1
2 Chocolate Cookies Chocolate...
1 handful
of kale 1 celery stalk
1/2 ″ piece of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2 cups of coconut water, filtered water, or vegan mil
2 ″ piece
of ginger, peeled (less if you don't like so much spice) 1 apple 1 -
2 cups of coconut water, filtered water, or vegan
milk
2» - thick slice
of whole grain peasant - style bread 1/3
cup sliced strawberries (or your favorite fruit)
1/2 banana (mashed) Cinnamon - seasoned egg and milk mixture 1 tsp butte
2 banana (mashed) Cinnamon - seasoned egg and
milk mixture 1 tsp butter
1 teaspoon olive oil 1/4
cup finely chopped shallot 1 red pepper, finely diced
1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced
2 teaspoons fresh minced ginger
2 bay leaves 1 star anise
2 teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme
1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
2 teaspoon salt 3/4
cup light coconut
milk 3/4
cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about
1/2 a lim
2 a lime
1 kg pumpkin, cut into large cubes
2 — 3 carrots (about
250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 —
2 tablespoons olive oil
1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
2 teaspoon ground cumin 1
1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
2 cup [
200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water
1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
2 cup canned coconut
milk Juice from 1 —
2 sweet oranges *
2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
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
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
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
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
2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat
1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk
2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes
2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut
milk (about
1/2 cup coconut milk
2 cup coconut
milk)
2 T butter, softened 1
2 - 3/4» thick slices
of bread 6 eggs 1
1/2 cups whole milk 1/4 cup sugar 2 T maple syrup 1 tsp vanilla extract 1/2 tsp sal
2 cups whole
milk 1/4
cup sugar
2 T maple syrup 1 tsp vanilla extract
1/2 tsp sal
2 tsp salt
3 tsp (15 ml) active dry yeast 3
cups (680 ml) whole
milk (3.
25 per cent fat), warmed to a temperature
of 97ºF (36ºF)
2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread flour, + 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pa
2 tsp (1
2.5 ml) salt
2 tsp (10 ml) butter, melted 5 1/3
cups (750g) whole wheat bread flour, +
1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pa
2 cup (75g), for working the dough
2 tbsp (30 ml) butter, for the loaf pan
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
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
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
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
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
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
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
2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
vanilla extract 1
cup buttermilk 1 to 1
1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berrie
2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough)
1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berrie
2 cup white chocolate chips Glaze:
1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berrie
2 to 3/4
cup powdered sugar
2 T. blackberry puree or can use lemon juice,
milk or water Here is a link to my blueberry scones with photos
of how I knead in the berries
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
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
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)
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
2 cup (115 g or 1 stick) unsalted butter, melted and cooled
fresh thyme, chopped
2 heads
of garlic, cloves peeled and left whole 4
cups chicken (or veggie) stock
1/2 cup 2 % milk 1/4 tsp
2 cup 2 %
milk 1/4 tsp.
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
2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
Mango Lassi Popsicles makes 6 - 1
2 popsicles depending on your molds Ingredients
2 cups ripe mango, chopped 1
1/2 cups Greek yogurt 1/2 cup milk 2 Tbsp sugar big pinch of ground cardamom big pinch of salt Instructions Peel -LSB-...
2 cups Greek yogurt
1/2 cup milk 2 Tbsp sugar big pinch of ground cardamom big pinch of salt Instructions Peel -LSB-...
2 cup milk 2 Tbsp sugar big pinch
of ground cardamom big pinch
of salt Instructions Peel -LSB-...]
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
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
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
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
2 teaspoon Bicarb Pinch
of Salt
4
1/2 pounds sweet potatoes 1 cup sugar (you can reduce this a little) 1/4 cup milk 1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallow
2 pounds sweet potatoes 1
cup sugar (you can reduce this a little) 1/4
cup milk 1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallow
2 cup butter, softened, plus 1 tablespoon
of butter melted (divided)
2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4
cups cornflakes cereal, crushed 1/4
cup chopped pecans 1 tablespoon brown sugar 1
1/2 cups miniature marshmallow
2 cups miniature marshmallows
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat
milk (I had 1 %; if you drink whole, use
1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bea
2 cup and leave out the half and half) 1/3
cup sugar
2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
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
2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange
2 eggs 1
cup (1
20 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
2 teaspoons baking powder 1/4 teaspoon salt 1/3
cup (3
2 grams) almond flour or finely ground almonds
1/2 cup (120 grams) mil
2 cup (1
20 grams)
milk
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping)
2 teaspoons sugar
1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely choppe
2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg
1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely choppe
2 cup mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely choppe
2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt
2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely choppe
2 cups heavy cream 1 1/4
cups confectioners» sugar, sifted 1
2 ounces cream cheese, at room temperature 1
1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely choppe
2 cup salted peanut butter — crunchy or smooth (not natural variety)
2 tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda •
1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
2 teaspoon
of sea salt • 3 eggs, separated •
1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
2 tablespoon
of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) •
1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
2 cup of almond
milk (applesauce or apple juice will work) •
1/2 teaspoon stevia • 2 tablespoons agave necta
2 teaspoon stevia •
2 tablespoons agave nectar
Vanilla CustardFilling
2 cups milk 1/2 cup sugar 4 large egg yolks 2 teaspoons vanilla extract Pinch of salt 6 tablespoons cornstarc
2 cup sugar 4 large egg yolks
2 teaspoons vanilla extract Pinch
of salt 6 tablespoons cornstarch
2 large eggs
1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
2 cup oil (I use a mild flavored olive oil)
1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1
1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
2 teaspoons apple cider vinegar 1
cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or fro
milk of your choice (I used So — Delicious Unsweetened Coconut
Milk) 2 cups blueberries (fresh or fro
Milk)
2 cups blueberries (fresh or frozen)
(1
28 oz can
of diced tomatoes would be fine)
2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar
1/2 cup of day old, cooked rice 1/4 cup nut milk, i used oa
2 cup of day old, cooked rice 1/4
cup nut
milk, i used oat
1/4
cup ground almonds 1/8
cup of brown rice flour 1 tsbp coconut flour 1/4
cup of unflavored or vanilla whey (if you're going unflavored, use ours!!!!) 1/8
cup of coconut sugar
1/2 cup almond milk 1 - 2 tsps vanilla essenc
2 cup almond
milk 1 -
2 tsps vanilla essence
To make regular cornbread or cornbread muffins using the Homemade Cornbread Mix, add
2 cups of the mix,
1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combine
2 stick (1/4
cup) melted butter, 1
cup 1 %
milk,
2 beaten eggs and 1/4
cup honey to a large mixing bowl and whisk to combine.
1
cup (
237 ml)
milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3
1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flou
2 grams) active dry yeast 1 tablespoon (13 grams or
1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flou
2 ounce) sugar 1 teaspoon table salt
2 tablespoons unsalted butter, melted plus additional for greasing pan
2 cups (
250 grams or 8 3/4 ounces) unbleached all - purpose flour
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
2 cup canola or other vegetable oil
1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
2 cup vegan butter, softened
2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
2 cups demerera sugar or brown sugar
2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract
2 teaspoons ground cinnamon
2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda
1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
2 teaspoon salt 1
cup nondairy
milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4
cups white whole wheat flour 1
1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
2 cup vegan sour cream (or another
1/2 cup nondairy milk, but I prefer sour cream
2 cup nondairy
milk, but I prefer sour cream)
2 cups of all - purpose flour
1/2 cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
2 cup of sugar
2.5 teaspoons
of baking powder 1 teaspoon
of flax seed meal
1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
2 teaspoon
of salt
1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
2 cup of crunchy peanut butter 1/4
cup of creamy peanut butter 1
cup of almond
milk 2 tablespoons
of butter
2 eggs
1/2 cup dark chocolate chips (optional
2 cup dark chocolate chips (optional)
1
1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toaste
2 cups rolled oats 1
1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toaste
2 cups milk of choice, dairy or non-dairy
1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toaste
2 cup canned pumpkin 1
1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toaste
2 -
2 tablespoons maple syrup 1
1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toaste
2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch
of salt 1
cup Greek yogurt, I used
2 % (optional)
1/2 cup chopped walnuts, toaste
2 cup chopped walnuts, toasted
1 shallot, minced 3 stalks
of celery, thinly sliced 1 small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can
of full fat coconut
milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flou
2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon
2 tbsp
of rice flour
Filling
1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2 cups raw cashews 1 cup dates 1/2 cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pi
2 pkg silk tofu (7oz) 1 tsp vanilla 1
1/2 cups raw cashews 1 cup dates 1/2 cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pi
2 cups raw cashews 1
cup dates
1/2 cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pi
2 cup unsweetened almond
milk (or plant
milk of your choice) 1 banana
2 bananas cut into 1/4 inch slices for inside
of pie
2 cups of plain unsweetened yoghurt plus
1/2 cup of milk 1 1/2 cups of sour cream plus 1 cup of mil
2 cup of milk 1
1/2 cups of sour cream plus 1 cup of mil
2 cups of sour cream plus 1
cup of milk
1.1 lbs (500g)
of fresh spinach
2 1/4
cups (56 cl)
of vegetable stock
2 1/4
cups (56 cl)
of coconut
milk 2 garlic cloves 1 onion
1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
2 lemon
1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
2 red scotch bonnet chili pepper (optional)
2 tablespoons
of olive oil
2 teaspoons
of cumin powder
1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
2 teaspoon
of turmeric powder
1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
2 teaspoon
of grated ginger 4 tablespoons
of grated coconut for decoration Salt
15 tbsp (
200g) butter
1/2 tsp (0.5 g) of saffron (usually sold in 1 gram packages use 1/2 of that) 1 tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection sugar for decoratio
2 tsp (0.5 g)
of saffron (usually sold in 1 gram packages use
1/2 of that) 1 tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection sugar for decoratio
2 of that) 1 tsp sugar
2 eggs 1 1/3
cups (3 dl) sugar 1
cup (
2.5 dl)
milk 1 3/
2 cups (4 dl) flour
2 tsp baking powder Confection sugar for decoration
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed
milk 3/4
cup (180 grams) whole
milk 3/4
cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4
cup (
25 grams) cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold wate
2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch
of fine sea salt 5 teaspoons (1
2 grams) cornstarch
2 tablespoons cold water
2 tbsp extra virgin olive oil
2 tsp red curry paste 3
cups cubed pumpkin
2 cups cooked chickpeas 1
cup coconut
milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juic
2 cup leaks chopped sideways
2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch
of parsley bunch
of swiss chard mung bean or rice noodles lemon juice, or lime juice
1/2 cup butter or oil 1 cup water, milk or 1/2 of each 1 teaspoon salt 2 cups tapioca flour 2 eggs 1 cup grated Parmesan chees
2 cup butter or oil 1
cup water,
milk or
1/2 of each 1 teaspoon salt 2 cups tapioca flour 2 eggs 1 cup grated Parmesan chees
2 of each 1 teaspoon salt
2 cups tapioca flour
2 eggs 1
cup grated Parmesan cheese
1/2 cup unsalted butter 1 cup all - purpose flour 2 cups sugar, divided 1 tablespoon baking powder Pinch of salt 1 cup milk 4 cups fresh peach slices 1 tablespoon lemon juice Ground cinnamon or nutmeg (optional
2 cup unsalted butter 1
cup all - purpose flour
2 cups sugar, divided 1 tablespoon baking powder Pinch
of salt 1
cup milk 4
cups fresh peach slices 1 tablespoon lemon juice Ground cinnamon or nutmeg (optional)