Optionally, add coarsely chopped toasted hazelnuts, and
50g chopped dark chocolate, and push into the batter.
Not exact matches
Variation - replace the
dark and white
chocolate chips with
50g dark choc chips,
50g sultanas, and
50g chopped dried apricots, for an even fruitier oaty bar.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar
50g butter 28g
dark unsweetened
chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g
dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot,
chopped 14g salt
125g unsalted butter — softened 75g coconut sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups)
50g sugar - free
dark chocolate, roughly
chopped
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (
50g) shredded sweetened coconut 1/3 cup (37g) coarsely
chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g)
dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g
dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate (58 % cocoa solids), coarsely
chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely
chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and
50g pistachios.
5 whole baby pretzels (I used these ones by Schär) 5
chopped baby pretzels 5 squares (
50g)
dark chocolate
Makes 4 pots Ingredients For the crystallised
dark chocolate 200g white caster sugar80g
dark chocolate, roughly
chopped (minimum 60 % cocoa solids) For the caramelised Grape Nuts
50g Grape Nuts cereal 1/4 tsp salt15g brown sugar To finish the soil 60g white
chocolate20g cocoa powderToasted and caramelised Graoe Nuts, roughly
chopped 1/2 tsp salt60ml hazelnut oilCrystallised
dark chocolate.
Stirred in 3oz demerara sugar, 1 heaped tsp cinnamon, 2oz
chopped walnuts and
50g chopped 70 %
dark chocolate.
Ingredients: 175g plain flour 85g butter,
chopped into pieces 2 tbsp icing sugar 1 tsp ground cinnamon 3 large eggs 300g light brown muscovado sugar 1 tsp vanilla extract 175g butter, melted
50g plain flour
50g cocoa, plus extra to serve
50g macadamia nuts,
chopped 50g dark chocolate,
chopped ice cream, whipped cream and
chocolate syrup (optional)
100g coconut oil 40g almond butter 60g almond milk 100g ground almonds
50g rice flour or buckwheat flour or cornflour
50g coconut sugar 1/2 tsp baking soda 1/2 tsp baking powder 100g
dark chocolate,
chopped (60 - 70 % cocoa solids, dairy free) sprinkle of himalayan pink salt for tops