Take 1 3/4 cup dry chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder
Heavy pinch of sea salt flakes
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes
Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder
Heavy pinch of sea salt flakes
1/4 cup (45g) melted cacao butter 1/3 cup (106g) pure maple syrup 3/4 cup (184g) creamy peanut butter 6 - 7 (36 - 42g) tablespoons cacao powder 1 cup (98g) rolled oats
Heavy pinch of sea salt flakes
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes
Take 3 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/4 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes
You'll also need 1/2 bar (45g) good quality dark chocolate, chopped 1 tablespoon cacao nibs
Heavy pinch of sea salt flakes
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes 1/2 cup garbanzo bean flour
For best results soak the cashews in hot water with
a heavy pinch of sea salt for 2 hours.
So when she began making ice cream a few years later, in 1996, Jeni made a burnt sugar ice cream with vanilla and
a heavy pinch of sea salt.
Black beans 1/2 pound (about 1 1/4 cups) dried black beans, rinsed and checked for debris 4 - 6 cloves of garlic, peeled and smashed 1 medium yellow onion, peeled and cut in half 1 - 2 spicy peppers, split and seeded 1/2 lime (make sure you check for seeds) 1 tablespoon refined coconut oil Filtered water A few
heavy pinches of sea salt
Not exact matches
Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar
pinch of Kosher or
sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons
heavy cream
-- In a medium,
heavy bottomed pot combine rice with 1 1/4 cups
of water, 2 teaspoons
of toasted sesame oil and a heart
pinch of sea salt.
Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar
pinch of Kosher or
sea salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons
heavy cream
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 water
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation)
pinch of Kosher or
sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons
heavy cream
Topping 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips A
pinch of salt 1/2 cup (120 ml)
heavy cream Flaky
sea salt, to finish (optional)
Vanilla Buttercream: 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioner's sugar
pinch of Kosher or
sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons
heavy cream
Garnish and Glaze: 1/2 cup slivered almonds 1 cup confectioner's sugar
pinch of Kosher or
sea salt 4 - 6 tablespoons
heavy cream 1 teaspoon pure vanilla extract
8 ounces frozen or fresh raspberries 4 ounces
heavy whipping cream 8 ounces granulated white sugar 2 ounces water 3 1/2 tablespoons unsalted butter
Pinch of sea salt
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice
Pinch of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups
heavy cream or full - fat coconut milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
Chocolate Buttercream: 2 cups (4 sticks) unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 1 1/4 cups natural unsweetened cocoa powder
pinch of Kosher or
sea salt 2 teaspoons pure vanilla extract 1/2 -2 / 3 cup
heavy cream
1 1/2 cups unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 2 tablespoons (6 teaspoons) ground cinnamon
pinch of Kosher or
sea salt 1 tablespoon pure vanilla extract 8 tablespoons
heavy cream
Peanutty Peanut Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar
Pinch of fine - grain
sea salt Pinch of nutmeg 1/2 cup / 120 ml
heavy whipping cream (double cream)
1 1/2 teaspoons roasted peanut oil 1/2 teaspoon ground cayenne pepper 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder
Heavy pinch of fine
sea salt 1 cup dry roasted unsalted peanuts
1 cup (210g) Califia Farms black & white cold brew coffee 1/2 cup (120g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup 2 tablespoons (28g) Califia Farms unsweetened almondmilk creamer 2 teaspoons (8g) pure vanilla extract
Heavy pinch of fine
sea salt
Take 3 1 cup (210g) Califia Farms black & white 6 tablespoons (90g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup
Heavy pinch of fine
sea salt 1/4 cup (55g) unsweetened almondmilk 1/4 cup (55g) full fat coconut milk
Take 1 1 cup (210g) black & white 3 - 4 tablespoons (45 - 60g) pure maple syrup 1/4 cup (60g) raw cashew butter 1 ounce (30g) cacao butter
Heavy pinch of fine
sea salt 1/2 cup (115g) unsweetened almondmilk creamer
1 large bunch fresh tarragon — mostly leaves 1 large bunch fresh mint — mostly leaves 2 cups (500 ml)
heavy cream 1 can condensed milk
pinch of sea salt
Take 6 1 cup (210g) Califia Farms black & white 1/2 cup (120g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup
Heavy pinch of fine
sea salt 2 tablespoons (28g) unsweetened almondmilk creamer 2 teaspoons (8g) pure vanilla extract
Take 1 1 cup (210g) black & white 3 - 4 tablespoons (45 - 60g) pure maple syrup 1/4 cup (60g) raw cashew butter 1 ounce (30g) cacao butter
Heavy pinch of fine
sea salt 1/2 cup (115g) unsweetened almondmilk creamer
Take 5 1 cup (210g) Califia Farms black & white 1/2 cup (120g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup
Heavy pinch of fine
sea salt 1/4 cup (55g) full fat coconut milk 2 teaspoons (8g) pure vanilla extract