Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2
cups natural cane sugar 1 cup canola oil 4 teaspoons instant espresso powder dissolved in 2 cups water 4 teaspoons vanilla extract 4 tablespoons cider vinegar
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
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)
Fruit: 1 pound ripe peaches 1 pound ripe plums 1/4
cup natural cane sugar (or brown sugar) 1 tablespoon plus 1 teaspoons arrowroot (or cornstarch) a scant 1/2 teaspoon orange blossom water (opt)
Crisp: 3/4 cup rolled oats 3/4 cup white whole wheat flour (all - purpose flour) 1/2
cup natural cane sugar (or brown sugar) 1/2 teaspoon cinnamon big pinch of salt 1/3 cup butter, melted 1/3 cup yogurt
2 tbsp butter 1 tsp red pepper flakes 1 cup unbleached white flour 3/4 cup fine - grain cornmeal 1/4
cup natural cane sugar 1 tbsp baking powder 1 1/2 tsp fine grain sea salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies
1 1/3 cups white whole wheat flour 2 cups mixed nuts and seeds (see head notes) scant 1/2 teaspoon fine grain sea salt 2 large eggs 2/3
cup natural cane sugar, fine grain 1/4 cup extra-virgin olive oil
1 gallon filtered water 2 teaspoons liquid organic stevia 1/2
cup natural cane sugar 3 large family size teabags
2 cups whole wheat flour 1/2 cup ground flax seed 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 1/2 cup (1 stick) organic butter — at room temperature 1/2
cup natural cane sugar 2 organic eggs 1/2 cup honey 1/4 cup rice milk 1 teaspoon vanilla extract 1 small apple — peeled and chopped 1/2 cup goji berries or raisins 1/2 cup dates or apricots — chopped 1 cup chopped walnuts or almonds (optional) 1 1/2 cups coconut 3 cups old fashioned organic oats
2 cups rolled oats 1/2 cup walnut pieces, toasted and chopped 1/3
cup natural cane sugar or maple syrup, plus more for -LSB-...]
Not exact matches
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g)
natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
It calls for 1/3
cup of «
natural cane sugar or maple syrup».
2 1/2 tablespoons ground flax seeds 1/4
cup beet juice 2 1/4
cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2
cups / 6 ounces whole wheat pastry flour 1/3
cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons
natural cane sugar / fine coconut
sugar 1/4 teaspoon salt 1
cup blueberries, frozen is ok oil for cooking
makes the madeleines keep more of their volume when baked) 2 eggs 1/2
cup plus 2 tbs (125 g)
natural cane sugar 1/2
cup (140 g) roasted apple puree
1 pound (450 g) rhubarb stalk, cut into 2 - inch pieces 1/4
cup plus 3 tablespoons (85 g) poppy flower
sugar or
natural cane sugar 1 vanilla bean, split lengthwise and seeds scraped 1
cup (250 ml) unsweetened coconut milk 1/2 teaspoon fine sea salt
1
cup unsalted butter, room temperature (soft to the touch) 2
cups fine - grain
natural granulated
sugar (evaporated
cane sugar)- for example, I love Alter - eco brand, OR do 1 1/2
cups sugar + 1/2
cup dark brown
sugar
3/4
cup (105 g) superfine brown rice flour 1/3
cup (45 g) amaranth flour 1/4
cup (30 g) cornstarch 1 tablespoon
natural cane sugar 1/4 teaspoon fine sea salt 8 tablespoons cold unsalted butter, cut into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice water
11 tablespoons unsalted butter, room temperature 2/3
cup dark
natural cane sugar (i.e. muscavado), or alternately use a dark brown
sugar, packed
1
cup fresh or frozen cranberries 2 tablespoons
natural cane sugar 1 tablespoon orange juice 1/2 vanilla bean, split lengthwise and seeds scraped 2 eggs 1 teaspoon tapioca or cornstarch 1/2
cup half and half 3 medium apples (Pink Lady, Gala, Pink Pearl...), peeled, cored and thinly sliced
For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2
cup oatmilk — 70 g
natural cane sugar — 1 vanilla bean, split and seeded — 1/2
cup finely diced rhubarb — 1/2
cup red currant — rhubarb compote
2
cups white rice flour 1/3
cup raw white sesame seeds 1/3
cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3
cup sugar (evaporated
cane juice) 1 stick (1/2
cup) Earth Balance
natural shortening 1/4
cup sesame butter (tahini) 2/3
cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
Caramel 1 1/2
cups sugar (evaporated
cane juice) 4 tablespoons corn syrup or agave nectar 6 tablespoons water 6 tablespoons Earth Balance
natural shortening 6 tablespoons coconut milk 1 1/2 teaspoons vanilla extract 1
cup unsweetened shredded coconut Small glass of water
for the cupcakes: 1
cup organic
cane sugar 3/4
cups + 2 Tbsp all - purpose flour 1/4
cups + 2 Tbsp
natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2
cup whole milk 1/4
cup olive oil 1 tsp pure vanilla extract 1/2
cup boiling water
1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2
cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons
natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced
1
cup / 5 oz / 140 g sifted fine - grain
natural cane sugar (or light brown
sugar) 1/2
cup / 2.5 oz / 70 g shaved chocolate 3 tablespoons large - grain
sugar flakes (or turbinado)
1
cup / 3 oz / 85 g rolled oats 1 1/4
cups / 300 ml whole milk, heated just to boiling 1/4
cup / 2 oz / 55g room - temperature unsalted butter 4 tablespoons
natural cane sugar 3 teaspoons aluminum - free baking powder 2 teaspoons crushed anise seed - optional 1/2 teaspoon fine grain sea salt 1 1/4
cup / 5.5 oz / 155g dark rye flour 1 1/2
cups / 6.75 oz / 190g all - purpose flour, plus more for dusting more salt for sprinkling
1
cup / 5 oz / 140 g brown
sugar or
natural cane sugar 2 teaspoons fine grain sea salt 1 teaspoon chopped rosemary leaves 1/4
cup / 1 oz / 30g sesame seeds 2 large egg whites 1 lb / ~ 4
cups shelled walnut halves 1/3
cup / 1 1/2 oz / 45 g chopped dried figs, stems trimmed
6 oz awase miso (or blend or equal parts white & red miso) 1/4
cup sake 1/2
cup mirin 3 tablespoons sifted
natural cane sugar red pepper flakes or shichimi tōgarashi, a big pinch or two
1
cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1
cup (140 g) superfine brown rice flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) quinoa flour 1/4
cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2
cup plus 1 tablespoon (115 g)
natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups
natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1
Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 lemon
2/3
cup (90 g) superfine brown rice flour 1/4
cup (35 g) millet flour 1/4
cup (25 g) almond flour 3 tablespoons cornstarch 1 tablespoon
natural cane sugar 1/4 teaspoon salt 8 tablespoons (110 g) cold unsalted butter, cut into 1 / 2 - inch pieces 3 to 4 tablespoons ice water Combine the first six ingredients in the food processor.
Caramel 1 1/2
cups sugar (evaporated
cane juice) 4 tablespoons corn syrup or agave nectar 6 tablespoons water 6 tablespoons Earth Balance
natural shortening 6 tablespoons coconut milk 1 1/2 teaspoons vanilla extract 1
cup unsweetened shredded coconut Small glass of water