Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive
oil or other neutral
oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats,
mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao
powder 1 tsp baking
powder 1 pinch salt 1 handful crushed walnuts (optional)
Peanut Butter & Co.'s spicy butter
mixes peanuts, vinegar, organic palm
oil and salt with a special blend of crushed red peppers, chile
powder, cayenne, and paprika.
Garnish the reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive
oil (optional)-- olive
oil mixed with chili
powder fresh mint or cilantro leaves
When the dates are soft place them (including the melted coconut
oil, grated ginger and apple puree) into a blender with the raw cacao
powder and blend until the
mix is totally smooth.
Melt the coconut
oil, cashew butter and maple syrup on a low heat, then stir in the cacao
powder and buckwheat flour,
mixing until a dough forms.
Place the almond milk, maple syrup, cashew butter, coconut
oil, vanilla
powder, apple puree and soaked chia and flax
mix into a blender and blend until fully
mixed (about a minute).
I use the
powder in my morning smoothie,
mix the seeds into my granola as well as sprinkling them onto salads and toast, and then I use the
oil as a cold dressing in salads and dips so it is so easy to add it into your diet.
Put oatmeal in the blender and blend in high speed till the oatmeal resembles corse flour add baking
powder and
mix then add
oil, egg and milk.
Take chana sattu in a bowl and add fried onion, green chilies, roasted cumin
powder, salt, 2 tsp
oil, lemon juice and 1/2 cup water and
mix well.
Seriously though, I use this to
mix with coconut
oil and cacao
powder for a low - sugar AWESOME quick fix for chocolate cravings.
I tried Lovely Brownie Bliss Baking
Mix — let me just say between the organic dark chocolate chips, coconut
oil and rich cacao
powder, these decadent gluten - free brownie had to HIDDEN from the family for my own personal enjoyment.
Take brown chickpeas sattu in a bowl and add fried onion, green chilies, roasted cumin
powder, salt,
oil, lemon juice and water and
mix well.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water
mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut
oil 1/3 cup honey 2 teaspoons baking
powder 1 teaspoon vanilla
The gingersnaps are finely ground and then
mixed with
oil, water, and
powdered sugar to make the base.
Ingredients for Crunchy Double Chocolate Cookies: Flour
Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm
Oil, Brown Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa
Powder, Natural Flavors, Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary Extract.
Ingredients:
Mixed nuts (almonds, peanuts, cashews), chicory root fiber, palm kernel
oil, sugar, honey, non GMO glucose, crisp rice, cocoa
powder, sea salt, cascabel chili, ancho chili, soy lecithin, cinnamon, whole milk, vanilla extract, habanero chili
All you do is
mix in
oil, an egg and some water to the
powdered mix, pour it into a pan, and bake.
To prepare chicken souvlaki, I start by
mixing marinate ingredients, oregano, garlic, lemon, olive
oil, parsley, chili flakes, and cumin
powder in a bowl or a seal - able plastic bag.
3) In a large bowl, combine the cauliflower with the almond meal, flour, olive
oil, salt, baking
powder, and pepper
mixing well with your hands to combine.
-
Mix 2 tablespoons of olive
oil with cumin, chili
powder, salt and cayenne pepper and rub all of the chicken breasts.
Mexican Spiced Tomato Sauce: 1 tablespoon olive
oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili
powder (I used a
mix of chipotle and regular chili
powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
Line muffin pan with paper liners - In the bowl of an electric
mixer, whisk together the coconut milk, sugar,
oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the
mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
While brownies are cooling, add
powdered sugar, butter, milk, vegetable
oil, vanilla and peppermint extracts to the bowl of an electric
mixer.
In a big pan, add and
mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper
powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame
oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
In a small bowl,
mix together the freshly made espresso (or water plus espresso
powder), vinegar, maple syrup, and melted coconut
oil.
1 cup gluten - free flour
mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking
powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut
oil, melted [you can use margarine]
In a blender or
mixing bowl with a hand
mixer, blend the
powdered cashews, pumpkin, sugar (to taste),
oil, maple, pie spice, vanilla, cinnamon, and salt until smooth.
I had 6 beautiful muffins just as yours by
mixing: 150 g oatmeal
mixed very fine 2 teasp baking
powder a sprinkle of salt 150 g dates 25 g lavender honey 3 drops almond essence 5 g coconut
oil 1 egg 150 g soy yoghurt (otherwise it was too dry 1 table sp almond milk not sweetened mini chunks black chocolate with stevia
When you first add the
oil to the
powder it will be chunky but
mix it with a fork until it is all broken up, then add it back to the bucket and stir.
So the soup
mix, garlic
powder, and olive
oil all get
mixed together at the same time to coat the chicken, potatoes, and carrots.
Or
mix the olive
oil and garlic
powder cover the stuff then sprinkle the soup
mix?
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)
For the Pancakes... In the same bowl that you used for the filling and the icing - no need to be using or washing too many bowls now -
mix together: 2 cups pancake
mix - I used Bisquick's Heart Healthy 3 eggs 1/4 cup canola or vegetable
oil 1 T.
powdered sugar 1 1/4 cups milk
In a small bowl
mix 1/2 cup Viva Naturals Organic Cacao
Powder, 1/2 cup agave or maple syrup, 2 tbsp Viva Naturals Organic Coconut
Oil (melted) and stir until well incorporated.
In a small bowl,
mix the canola
oil, taco seasoning and garlic
powder together until blended.
Beat the egg in one shallow bowl and use another shallow bowl or plate to
mix together the panko, garlic
powder, paprika, salt and pepper, and canola
oil.
In a smaller bowl, sift the flour and baking
powder and combine them with your fingers, then add the flour in parts to the olive
oil mix (don't dump it all at once or you'll get lumps).
Ingredients: Water, Van's Gluten - Free
Mix (Brown Rice Flour, Potato Starch, Rice Flour, Soy Flour), Canola
Oil, Van's Natural Fruit Juice Blend (Pineapple, Peach, and Pear Juice Concentrates), Baking
Powder (Sodium Acid Pyrophosphate, Baking Soda, Rice Flour, Monocalcium Phosphate), Sea Salt, Soy Lecithin, Guar Gum.
Kidney bean
mix 1 tbsp coconut
oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli
powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive
oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Combine butter, coconut
oil, sugar, salt, baking
powder, nutmeg, and vanilla in the bowl of a stand
mixer fitted with a paddle attachment.
For this, I heated some olive
oil (you can use sesame
oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha
powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut
oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa
powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup
mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
Churro Inspired Donuts: 1 cup flour 1/2 cup sugar 1 1/2 tsp baking
powder 1/2 cup almond milk 1 flax egg (1 tbsp flax
mixed with 3 tbsp of water) 1/4 cup coconut
oil
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic
powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs,
mixed thoroughly 1 tbsp olive
oil, more if needed
Into a microwave safe mug,
mix together flour, sugar, cocoa, baking
powder, salt, egg, milk, and vegetable
oil.
Once the yeast has bloomed add the
oil, spirulina, backing
powder and flour to the bowl and
mix until you get a soft and dough.
Season the tenderloin with a
mix of 1/2 teaspoon each salt, pepper, garlic
powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable
oil in the bottom.
In another larger bowl, combine the flour and baking
powder, pour the egg /
oil / milk mixture over the flour and gently combine, muffins need minimal
mixing or they can become rubbery once baked.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa
powder 1/2 cup instant chocolate pudding
mix (one box) 1/2 cup vegetable
oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking
powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.