One scoop vanilla or chocolate protein powder 2/3 cup milk 2
Tablespoons malted milk powder 1/2 cup ice 1 tsp.
For the cake 1-1/2 cups all - purpose flour 1/4 cup plus 1
tablespoon malted milk powder 2 teaspoons baking powder 1/4 teaspoon salt 7 ounces (1-3/4 sticks) unsalted butter, softened, cut into 1 / 2 - inch cubes 3/4 cups granulated sugar 1/4 cup packed dark brown sugar
Not exact matches
3 cups all purpose flour 1/2 cup
malted milk powder 1
tablespoon cornstarch 1 teaspoon baking
powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1 cup white chocolate chips
Place softened vanilla ice cream and remaining 2
tablespoons of
malted milk powder in a bowl.
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
Place softened chocolate ice cream and 2
tablespoons of
malted milk powder in a bowl.
4
tablespoons unsalted butter 1 package (10 ounces) mini marshmallows 1/4 cup
malted milk powder (like Carnation) 1/2 teaspoon kosher salt 3/4 cup peanut butter 5 1/2 cups puffed rice cereal (like Rice Krispies) 1/4 cup peanuts
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon
powder 1 teaspoon cream of tartar 115 g rice
malt syrup 55 g maple syrup, grade B or C 4 tablespons
powdered flax seeds, mixed with 12
tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond
milk, unflavoured and unsweetened
Ingredients 8
tablespoons (1 stick) unsalted butter 1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers) 11 ounces
milk chocolate, finely chopped 2/3 cup heavy cream 1/3 cup malted powder (recommended: Carnation Malted M
milk chocolate, finely chopped 2/3 cup heavy cream 1/3 cup
malted powder (recommended: Carnation Malted
malted powder (recommended: Carnation
MaltedMalted MilkMilk)
10 ounces (about 1-3/4 cups)
malted milk balls 1/2 cup granulated sugar, divided 1/3 cup
malted milk powder 5 large eggs, separated 2 cups heavy cream 1
tablespoon vanilla extract 1/2 teaspoon salt
Approx. 1.5 cups almond
milk (or
milk of choice), add more if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2
tablespoons chia seeds 1
tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half
tablespoon) 2 heaped teaspoons maple or rice
malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca
powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla
powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
First bag together and shake until very well blended: 2 cups Saco dry buttermilk
powder 5
tablespoons baking
powder 2
tablespoons baking soda 1/4 cups vanilla
powder (commercial baking product) already mixed into 1 1/4 cups sugar 3
tablespoons salt 1/4 cup barley
malt powder OR 1/4 cup
malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2
tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
Ingredients For the custard 500 ml unsweetened and unflavoured almond
milk 3 teaspoons agar agar
powder 6
tablespoons rice
malt syrup 3
tablespoons almond butter For the berries black berries (1 small basket) blueberries (1 small basket) 3 - 4
tablespoons rice
malt syrup a few pinches of vanilla
powder 2
tablespoons lemon juice lemon zest (from -LSB-...]
half a teaspoon
powdered saffron 400 ml coconut
milk 6 - 7
tablespoons rice
malt syrup 3
tablespoons cashew butter a pinch of whole sea salt a few pinches of dried ginger
powder
Vanilla Bean
Malt Cake 8
tablespoons (113 grams) unsalted butter, room temperature 1 1/4 cups (280 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams) vegetable oil Seeds from 1 vanilla bean (or 1 teaspoon vanilla bean paste) 1 teaspoon vanilla extract 2 1/3 cups (265 grams) cake flour 1/3 cup
malt powder 2 teaspoons baking
powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (240 ml)
milk
1 cup brown sugar, packed 6
tablespoons chocolate
malted milk powder 5
tablespoons butter, softened 3
tablespoons chocolate syrup 1
tablespoon vanilla extract 1 large egg 2 cups all - purpose flour 1 teaspoon baking soda 1/2 cup
milk chocolate chips 1/3 cup semi-sweet chocolate chips
2 - 3 frozen bananas 600 ml plant - based
milk (almond or coconut) 2 heaped
tablespoons cashew or almond butter 1 - 2 medjool dates, pitted 3/4 - 1 teaspoon turmeric 3/4 - 1 teaspoon cinnamon 1/4 teaspoon ginger pinch cardamom pinch black pepper 1 tbs raw honey or rice
malt syrup (optional - i don't use either) 1 scoop vanilla protein
powder (optional) 1 cup ice (optional)