Organic Wise Ceylon
Cinnamon Ground Powder, 1 lb - From a USDA Certified Organic Farm and Packed In The USA
Organic Wise Ceylon
Cinnamon Ground Powder, 1 lb - From a USDA Certified Organic Farm and Packed In The USA
Not exact matches
1 teaspoon cayenne
powder 1 teaspoon cumin
powder 1 teaspoon coriander
powder 1/4 teaspoon cardamom
powder 1/4 teaspoon
cinnamon powder 1 teaspoon freshly
ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
Hot chocolate can also be prepared with
ground cinnamon and
powdered cocoa for a children's drink.
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking
powder 1 teaspoon baking soda 2 teaspoons
ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
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 salt
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 / 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 lemon
In a bowl, combine 2 2/3 cup flour, 2 teaspoons each of baking soda and baking
powder, 1 1/2 teaspoon
cinnamon, 1/8 teaspoon
ground cloves, 1 teaspoon salt and 1/2 teaspoon nutmeg.
Combine finely
ground pecans, crackers, baking
powder, baking soda, salt,
cinnamon and nutmeg in a medium bowl.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking
powder 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
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 pancakes
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
Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking
powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons
ground cinnamon 1 teaspoon salt
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons
Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla
Cinnamon roll flavored whey protein
powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour,
ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking
powder 2 tablespoons
cinnamon 1 teaspoon vanilla
cinnamon 1 teaspoon vanilla essence
In a medium bowl, add flour, baking
powder, baking soda, salt,
ground cinnamon, pumpkin spice, nuts and cranberries.
1 16 ounce jar cashew butter 3 tablespoons aquafaba * (chickpea canning liquid) 2 tablespoons molasses (not blackstrap) 1 1/3 cups dark brown sugar, packed 1 tablespoon (3 teaspoons)
ground ginger 2 teaspoons
ground cinnamon 1/4 teaspoon Kosher or sea salt 3 tablespoons cornstarch 1/8 teaspoon baking
powder
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t.
ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking
powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao
powder (you can add up to 2 for a more intense flavor) 1 tsp of
ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified water
These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed walnuts, cacao
powder, and
ground cinnamon, which helps to hold them together and provide a slightly firm texture.
I rarely, if ever,
powder my cassia bark separately, as I tend to use
ground cinnamon, if necessary, but I do use it in pretty much 90 % of my recipes and my spice blends.
1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking
powder 2 teaspoons
ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons
ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking
powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.
In a large mixing bowl sieve the flour, baking
powder, salt and
ground cinnamon together and set aside.
Cupcakes 1 cup all - purpose flour 1 tsp baking
powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp
ground cinnamon 1/2 tsp
ground ginger 1/2 tsp
ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil
3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking
powder 2 TBSP
cinnamon 1 tsp
ground ginger 1/2 tsp
ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract
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
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely
ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili
powder 1 teaspoon
ground cinnamon 1 teaspoon
ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly
ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic
powder or 1 large garlic clove, minced 1/2 teaspoon onion
powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon
ground ginger 1/8 teaspoon
ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
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 chopped
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking
powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of
ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
I added some
cinnamon to the «batter» and some
ground green cardamom
powder from the Indian food store.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of
ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
In a medium bowl, whisk together the flour, baking
powder,
ground ginger,
cinnamon, baking soda, cloves, and salt.
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking
powder 1/2 tsp salt 1 tsp
ground cinnamon 1 1/2 tsp
ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds
1 c boiling water 1 c dried pumpkin
powder 1/2 c butter 1 c cane juice crystals 1 egg 1 t Spicery Shoppe vanilla flavoring 2 c whole wheat pastry flour 1/2 t sea salt 1 t baking
powder 1 t baking soda 1 t
ground cinnamon 2 c chopped dried peaches or apricots
Ingredients include
ground almonds, baking
powder, baking soda,
cinnamon, stevia
powder, Greek yogurt, maple syrup, bananas, vanilla, eggs and chia seeds.
Proteins: peanut, almond, or cashew butter; soft silken tofu; whey
powder Omega - 3 fats: chia seeds,
ground flaxseed, shelled hemp seeds Antioxidants: unsweetened cocoa
powder,
cinnamon (and other spices), wheat germ
6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking
powder 4 teaspoons
ground ginger 4 teaspoons
ground cinnamon 1 1/2 teaspoons
ground cloves 1 teaspoon finely
ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
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.
DRY — 2 cups
ground almonds (240g)-- 1/2 cup GF oat flour (oats
ground in a food processor)(50g)-- 1/2 cup coconut sugar (75g)-- 2tsp
cinnamon — 2tsp baking
powder — zest of 1 lemon & lime
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)
In a large bowl, stir together oats, brown sugar, baking
powder, salt,
ground ginger, and
ground cinnamon.
You can also make your own curry
powder from
ground tumeric, coriander, cumin, cardomom, fenugreek, ginger, nutmeg,
cinnamon, cayenne, etc..
For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp
Cinnamon powder — 1 tsp
Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
Add
ground buckwheat, almond flour, collagen peptide
powder, ginger,
cinnamon, salt, and baking soda; mix well.
1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh
ground cinnamon 1/2 cup
powdered cane sugar 1/2 cup whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small pinch fine sea salt
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon
ground cinnamon 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
1 1/2 cups all - purpose flour 1/4 cup cornstarch 2 teaspoons baking
powder 1/2 teaspoon salt 1/2 teaspoon
cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/8 teaspoon
ground cloves
Combine 2 cups oats with baking soda, baking
powder, salt,
cinnamon and cocoa
powder in a food processor and process until finely
ground.