130g rice flour 50g tapioca flour 35g cornflour 150g rice syrup 50g dutch process cocoa powder 1/4 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1
Tbsp water icing sugar or cornflour for dusting (optional)
100g rice flour 50g tapioca flour 35g cornflour 150g organic raw sugar or coconut sugar 50g dutch process cocoa powder 1/4 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1
Tbsp water icing sugar or cornflour for dusting (optional)
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2
tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4
tbsp ice - cold
water
1 1/2
tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3
tbsp raw cacao powder 1
tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2
tbsp agave, raw honey or maple syrup a pinch of sea salt 1 cup
water 4
ice cubes
- With the remaining orange
icing add 1 - 3
TBSP of
water (start with 1
TBSP first as you want it to be thick and runny, not like soup) If the
icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.
Add vanilla and 1
Tbsp milk or
water at a time until desired
icing consistency is reached.
Stir in 1
Tbsp ice water until mixture forms a dough.
4
tbsp hemp protein powder One medium banana 1
tbsp peanut butter 1/2 cup
water 1/2 cup coconut milk 1
tbsp cacao powder 4 - 5
ice cubes
Galette Dough: 1 1/4 cups all - purpose flour 1
tbsp sugar 1/4 tsp salt 8
tbsp unsalted butter 1/4 cup and 1
tbsp ice water
For a cold choccie milk, add 1
Tbsp of hot
water to the raw cacao powder and sweetener first to dissolve, then add 1c of cold milk and a couple of
ice cubes (or try this Chocolate Milk recipe).
1 c pineapple chunks 3/4 c grated carrots 1/2 c chilled coconut
water 1/2 c
ice cubes 2
Tbsp unsweetened dried coconut flakes, toasted 2 tsp agave nectar 2 tsp white chia seeds 1/2 tsp turmeric (optional)
If you find that the dough is on the drier side, add 1 - 2
tbsp of
ice cold
water and gently incorporate it into the dough using your fingers and try forming the dough ball again.
Scrape the bottom and edges of the food processor, add another 4
tbsp of
ice cold
water and pulse for another 2 minutes.
In a food processor first add flour, followed by frozen butter cubes, salt, sugar, and about 4
tbsp of
ice cold
water.
For the pie dough: Butter — 1/2 cup or 1 stick All purpose flour — 2 cups Salt — 3/4 tsp Sugar — 2
tbsp Ice cold
water — 8 to 10
tbsp
Make a small well, add in 3
tbsp iced cold
water.
1 1/2 lb fresh or frozen organic fruit 2
Tbsp ground chia seeds 1/2 oz fresh mint 2
Tbsp honey 1/2 c of coconut
water 1/2 c
ice (only if fresh fruit is used)
Then add in 2
tbsp of
ice cold
water and process again until the dough forms a ball.
2 large sweet potatoes 1/2 cup dates soaked in hot
water 1/2 banana 2
tbsp maple syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4
tbsp raw cacao powder Almond milk 1/2 -1 cup 2
tbsp coconut oil
Icing: 1/2 cup dates, 1banana, dash of almond milk
Pie Crust 1 1/4 C all - purpose flour 1/2
TBSP sugar 1/2 tsp salt 8
TBSP or 1 stick of unsalted butter, cold 1/2 C
ice water
To serve — Take 3 - 4
tbsp of the fruit syrup in a glass, top it up with some
ice - cube and cold
water.
2 frozen bananas 1/2 fresh mango 1/2 avocado 2 frozen packs of pitaya fruit (we love Pitaya Plus) 1
Tbsp Berry Bliss Coconut Butter 2
Tbsp protein powder (or 1
Tbsp each Philosophie Green Dream Superfood + Protein Powder and Berry Bliss Superfood + Protein Powder) 8 ounces coconut
water handful of
ice
Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1 tablespoon lemon rind 1/2 cup cold butter, cubed 1/2 cup cold vegetable shortening, cubed 1/4 cup
ice water 3
tbsp sour cream 1 egg white
1 1/2 cups white sugar 1 cup light corn syrup 1/2 cup
water 1/4 teaspoon kosher salt 3
tbsp balsamic vinegar
icing sugar, for dusting
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4
tbsp) potato, tapioca or corn starch 2
tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6
tbsp coconut oil (a little extra for the tart pan) 6
tbsp ice cold
water
1 cup (2,5 dl) spelt flakes 2 medium size organic lemons (juice and zest) 3 cups (7,5 dl)
ice cold
water 1
tbsp sea salt 1 oz (30 g) fresh yeast 2 - 3
tbsp olive oil 7 cups (1 kg) spelt flour (whole or light or both)
Ingredients: 1/2 cup coconut milk like Aroy - D 1/2 cup
water + few
ice cubes 1
tbsp MCT oil or extra virgin coconut oil 1/2 tsp cinnamon 1
tbsp ground chia... Read More
Then slowly add
water while mixing until you reach an
icing type consistency that you like (approx. 1 - 2
TBSP).
Icing: Mix 1/2 scoop chocolate raspberry truffle cellucor protein powder, 1 stevia packet, and 1 - 2
TBSP of
water to desired consistency.
If the
icing seems too thick, add about 3
tbsp of hot
water to thin it out — continue whisking until
icing is smooth.
Add 3
Tbsp of
ice cold
water.
If the
icing seems too thick, add about 3
tbsp of hot
water to thin it out - continue whisking until
icing is smooth.
1 1/2 c seedless watermelon chunks 1 1/2 c frozen strawberries 2
Tbsp fresh lime juice 1/2 c
water 3 mint leaves 1 c
ice
1 c granny smith apple chunks 1/2 c frozen pineapple chunks 4 kale leaves 1/4 c fresh parley 1
Tbsp fresh lemon juice 1/2 c coconut
water 1/2 c
water 1 c
ice
,
ice,
water and spirulina (Not the 1 - 2
tbsps!
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping
tbsp almond butter 1
tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (optional) 3/4 cup of coconut
water + 1/4 cup of coconut cream (or 1 cup thick coconut milk) a small handful of
ice cubes
(frozen bananas, large handful of kale, coconut
water,
ice, cucumber, stevia (when I first started I would sometimes I add 1
tbsp of organic vegan friendly almond creamer to make it creamy and sweet which helped me and my kids get use to green smoothies.
270g tahini (hulled) 4
tbsp orange juice (or lemon) 1/2 tsp each ground cumin, coriander and ginger 100 ml
ice cold
water
fresh lemon juice 1 small red onion, thinly sliced, soaked in
ice water 10 minutes, and drained 1/2 cup canola oil 1/4 cup extra-virgin olive oil 1 egg yolk 2
tbsp.
1/2 cup
water handful of
ice 1 cup strawberries, frozen or fresh 1/4 cup greek plain yogurt 1
Tbsp.
Crust 1/2 cup unbleached flour 1/2 tsp cane sugar Pinch of fine sea salt 3
tbsp vegan butter, cold 2 - 3
tbsp water,
ice cold
For the pie dough 1 1/4 cups all purpose flour 1/2 tsp salt 1 1/2 tsp granulated sugar 1 stick (8
tbsp) cold unsalted butter, cubed 1/2 cup cold
water with a few
ice cubes 1 - 2
tbsp apple cider vinegar
Sifted 100g
icing sugar with 25g cocoa powder and added about 2
tbsp water until I had a spreadable consistency (Dan's recipe used twice the amount of
icing sugar and cocoa, but I thought this would be enough).
To achieve the 20 second
icing, keep adding
water 1
tbsp at a time until a ribbon of
icing drizzled over the bowl disappears / «melts» back into the bowl of
icing in about 20 seconds.
Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4
Tbsp ice water
Squeeze a small amount of dough between your fingers; if it's very crumbly, add more
ice water, 1
Tbsp.
Using a slotted spoon, immediately transfer to a large bowl of salted
ice water (use about 1
Tbsp.
For the crust 1/2 cup (65 g) gluten - free oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3 cup (45 g) ground almond flour 2
tbsp corn starch 1/2 tsp sea salt 3
tbsp cold - pressed coconut oil or organic butter 3
tbsp ice - cold
water
for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour + more to dust 1 large pinch of fine sea salt 2
tbsp granulated sugar 150 g cold, unsalted butter, cut into cubes 4
tbsp ice cold
water
for the crust 165 g (5.8 oz; 3 dl; 1 1/3 cups minus 1
tbsp) all - purpose flour 60 g (2.1 oz; 1 dl; 1/3 cup + 1 1/2
tbsp) buckwheat flour 1 large pinch of fine sea salt 2
tbsp granulated sugar 150 g (5.3 oz) cold, unsalted butter, cut into cubes 3 — 4
tbsp ice cold
water