Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices 4 tablespoons rice malt syrup the juice of 1 lemon 1 teaspoon natural vanilla extract half a teaspoon dried ginger powder half a teaspoon
cardamom powder For the crumble 300 g almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]
Mix sugar and water in a thick bottom pan and keep it to boil, put the saffron strands and
cardamom powder for a good aroma.
The lentils are cooked till soft, then mixed with the jaggery and
some cardamom powder for flavor.
Not exact matches
Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon
cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat
for 6 - 8 minutes until the color changes and it gets fragrant.
Here is the ingredient list I found
for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt, Fresh turmeric, Lemongrass, Spices (coriander seeds, cumin,
cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry
powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.
Here is my recipe (Makes enough
for two soup sessions) 1 tsp
cardamom seeds 1 tsp fenugreek seeds 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp oregano seeds or oregano
powder 1/2 tsp dried ginger
powder 1/2 tsp turmeric
powder 2 dried red chillies
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies
For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground
cardamom 1/2 teaspoon baking
powder 2 tablespoons vegetable oil
For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
2 ripe bananas 3 organic eggs (or three flax / chia eggs
for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1 tsp baking
powder a pinch salt 1/2 tsp ground
cardamom 1/2 tsp vanilla
powder 1 cup oat milk (or other plant - based milk) + coconut oil
for frying
Our Indian Curry Seasoning has a flavor profile that's a bit more complex than our Curry
Powder blend, with lemon,
cardamom garlic and a touch of cinnamon
for added zest and bite.
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking
powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon
cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5
cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3
cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions
for garnish 3 teaspoons rice flour
for thickening (optional)
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon,
cardamom, clove
powder, and nutmeg
powder in a skillet
for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
Apple Chai Cider Pancakes & Browned Maple Butter
for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking
powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of
cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more
for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk
for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon
for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.
For the Tart Filling 3/4 cup almond meal / flour 2 extra-large egg whites (save yolks for another use) 1/2 cup powdered sugar 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nut
For the Tart Filling 3/4 cup almond meal / flour 2 extra-large egg whites (save yolks
for another use) 1/2 cup powdered sugar 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nut
for another use) 1/2 cup
powdered sugar 1/2 teaspoon ground
cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg
boil the milk, after a boil add chopped nuts,
cardamom powder and sweet potato, cook it on sim
for 10 minutes.
now add the marinated chicken, salt stir it, add
cardamom powder, and a cup of water, cook on sim
for 5 to 10 minutes or till it done,
Boil the milk with turmeric
powder, salt, black paper, cinnamon, mace,
cardamom, green chili, fennel
powder and cauliflower pieces
for 5 minute.
2 cups all purpose flour 1/2 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp ground
cardamom 1/2 tsp ground ginger 1 tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange juice 1 1/2 cups fresh cranberries coarse sugar,
for topping
Ingredients 4 - 5 green
cardamom pods 3 Tbs unsalted butter 2 pinches of saffron 3 cups unsweetened finely shredded coconut 1/4 tsp ground
cardamom 3 Tbs dry milk
powder 14 oz sweetened condensed milk chopped pistachios
for garnish gold shimmering sugar
for garnish
For the cashew cream base: in the bowl of a high powered blender, combine the soaked cashew, melted coconut oil, maple syrup, Pacific Foods Cashew Unsweetened Original Non-Dairy Beverage,
cardamom, vanilla, lemon juice and fresh ginger (or sub
powdered ginger).
It's made with coconut oil, coconut milk, garlic, ginger, onion, bell pepper and tomatoes, and employs curry
powder,
cardamom and hot sauce
for spice.
Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking
powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground
cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh
For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.
2 cups milk 1 ounce bittersweet chocolate (we used Valrhona Caraibe) 1 cinnamon stick, crushed 4
cardamom pods, crushed 3 tablespoons sugar, to taste Whipped cream (optional) Cocoa
powder for dusting (optional)
For an Indian flavor, try a combination of
cardamom powder and saffron to flavor the rice pudding.
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa
powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground
cardamom for the
cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down
for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of
cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
1 cup whole wheat pastry flour 1/2 cup oat flour 1/3 cup packed brown sugar scant 1/2 teaspoon salt 1 1/4 teaspoons baking
powder 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground
cardamom (optional) 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon fresh orange zest 1/3 cup chopped pecans, plus more
for optional topping
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
Dr. Low Dog combines
powdered ashwagandha with almond milk,
cardamom, and a bit of honey
for a bedtime treat.
It's pleasantly seasoned with
cardamom and finished with date
powder for a hint of natural sweetness.
1/2 cup gluten - free rolled oats 1/2 cup buckwheat flakes 2/3 cup wild blueberries 2 cups cashew milk (or other plant - based milk) a pinch of salt 1/2 tsp vanilla
powder 1/2 tsp ground
cardamom 1 - 2 tsp organic honey (or maple syrup
for a vegan alternative) + berries and cashew milk,
for serving
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa
powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground
cardamom for the
cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down
for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of
cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
Place all of the ingredients (vanilla vegan protein
powder, ground oats, tahini, maple syrup &
cardamom), save
for the water, in a bowl.
ingredients 1 cup + 3 tbsp of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup of coconut oil 3 organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking
powder 1/2 tbsp cinnamon 1/2 tsp ginger Pinch each of
cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons
for topping
For the cake, first combine the coconut flour, tapioca flour, baking
powder, salt,
cardamom and mixed spice in a large bowl.
For the cake 2 large free range eggs 1 tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4 tsp baking
powder 1/2 tsp baking soda Small pinch sea salt 1
cardamom pod, seeds removed & ground 1/4 tsp nutmeg, freshly grated Handful flaked almonds
2 C homemade pumpkin puree 1/4 C maple syrup (or more depending if you want it sweeter) 1/4 C brown sugar 1/3 C almond milk 1 TBSP Arrowroot
powder 1/4 tsp each: cinnamon, ground ginger,
cardamom, nutmeg (optional: cloves) 1/4 tsp sea salt 1/4 cup cashews (soak
for 10 min in boiling water) 1 recipe
for pie crust - unbaked
for the cookies, you will need: 1 3/4 cups all - purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon ground
cardamom 1/2 baking
powder 1/2 baking soda 1 stick unsalted butter, cut into chunks, at room temperature 3/4 cup sugar 1/2 teaspoon fine sea salt 1 1/2 teaspoons pure vanilla extract 1/2 cup pumpkin puree 1/2 cup buttermilk, room temperature 3/4 cup fresh (or frozen) cranberries, coarsely chopped (if frozen, don't thaw) **
Add garlic, chile
powder, cumin,
cardamom, and cayenne and stir constantly
for a minute.
Spice of your choice, such as chilli, cinnamon, nutmeg,
cardamom or ginger Put the the sugar and cocoa
powder in a pan, add 500 ml water and bring to a simmer
for three minutes.