Ingredients: 1 cup whole milk, preferably raw (avoid ultra-pasteurized) 1/2 cup cream, preferably raw (avoid ultra-pasteurized) 3 egg yolks, raw (pasture raised is best) 2 teaspoons vanilla extract 1/4 rounded teaspoon nutmeg, freshly grated 1/2 rounded teaspoon
cinnamon Pinch of cloves Pinch of allspice 2 Tablespoons maple syrup or raw honey Dash of unrefined sea salt
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium
cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch)
cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices
Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
1/2 teaspoon pumpkin pie spice (or ⅛ teaspoon each ground
cinnamon, nutmeg, ginger and a very tiny
pinch of clove)
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3
cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder
Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda
Pinch of salt 1 teaspoon (3 grams)
cinnamon Up to 1/2 teaspoon (1) nutmeg
Pinch of ground
cloves 1 1/2 cups (190 grams) flour
I will dial the spices back next time to a 1/2 teaspoon
cinnamon,
pinch of nutmeg and less than a
pinch of ground
cloves.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon
pinch cinnamon, nutmeg, ginger,
cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground
cinnamon 1/4 teaspoon freshly grated nutmeg
Pinch of ground
cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
1/3 teaspoon allspice (substitute with a
pinch of cinnamon, ground
cloves and tiny
pinch nutmeg, all mixed together)
The recipe calls for rolled oats, chia seeds, ground flaxseed, milk, pumpkin puree, blackstrap molasses,
cinnamon, ginger, nutmeg,
cloves and a
pinch of salt.
sunflower seed butter a few dashes each
of cinnamon, ginger, turmeric,
cloves, and black pepper a
pinch of sea salt
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground
cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground
cloves *
pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice
of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons
cinnamon 1 teaspoon nutmeg
pinch cloves pinch allspice
pinch ginger
pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1
clove garlic, crushed 1 teaspoon ground turmeric
Pinch of ground
cinnamon
1 Bottle Shorty's Bistro Red Wine 1/4
of a Bottle Limited Reserve Port 1/4
of a Bottle
of Mont Noir Dessert Wine 3/4
of a Cup Brown sugar 2 Sticks
of Cinnamon 4 - 5 Whole
Cloves 2 Orange Wedges 1
Pinch of Allspice 1/2
Pinch of Nutmeg
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occas
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground
cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occas
cinnamon 1/4 teaspoon ground
cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering
Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occas
Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground
cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occas
cinnamon 4 eggs 500g all purpose flour
pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground
cinnamon 1/4 teaspoon ground ginger
pinch of ground
cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Add on: mix 1 tbl hemp hearts, 1 teaspoon sweetener
of choice, and sweet spices
of your choice (I like 1/2 tsp
cinnamon, a
pinch of cloves, and 1/8 tsp ginger, then layer hemp spice mix with oatmeal, reserving some to sprinkle on topReplyCancel
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2
cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon
cloves pinch of cardamom,
cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
I personally would add more spices like a 1/2 teaspoon more
cinnamon, 1/2 teaspoon ginger, and a
pinch of cloves and nutmeg (or 1 and 1/2 teaspoons pumpkin spice blend).
Ingredients 250g plain flour 75g ground almonds 2 tsp ground ginger 1 1/2 tsp ground
cinnamon pinch of ground
cloves pinch of ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate
of soda 200g honey 75g butter 150g plain chocolate Method 1.
It's fall - spiced with loads
of cinnamon, a
pinch of cloves and a dash
of nutmeg.
1 pumpkin, about 1 kg whole or 400g flesh Half a teaspoon
cinnamon Quarter
of a teaspoon nutmeg Half a teaspoon ground ginger Half a teaspoon ground
cloves or two whole
cloves 250g ground almonds 80g organic unsaltedbutter
Pinch of salt 180 ml organic single cream 3 medium organic eggs 100g maple syrup
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup almond flour (meal) 1 teaspoon ground
cinnamon (I used Vietnamese
cinnamon)
pinch of ground
cloves zest
of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground
cloves 1/4 teaspoon ground nutmeg a
pinch of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
2 cups sifted cake flour (or 2 cups minus 4 Tbsp
of all - purpose flour) 1/2 teaspoon baking powder 1 teaspoon grated nutmeg 1/2 teaspoon ground
cloves or allspice (depending on your taste preferences) 4 teaspoons
cinnamon Pinch of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2 teaspoons vanilla Powdered sugar to decorate
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener
of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground
cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger ·
Pinch of cloves ·
Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
2 cups ap flour 1 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons
cinnamon Pinch of nutmeg
Pinch of cloves 1/2 cup unsalted butter, room temp 1 cup granulated sugar 1/2 cup brown sugar 4 eggs 1 1/2 cups unsweetened applesauce
ricotta cheese 1 cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp
cinnamon 1/4 tsp nutmeg
pinch of ginger
pinch of cloves butter, oil or cooking spray, for frying
2 teaspoon ground
cinnamon 1 1/2 teaspoon ground cardamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground
cloves 1/4 teaspoon anise seeds
Pinch of freshly ground black pepper (optional to leave out or add more)
In a small pot, combine the coconut milk / nut milk, coconut sugar,
cinnamon, cardamom, allspice,
clove, ginger, black pepper, and
pinch of sea salt.
About 1 cup liquid strained from your homemade pumpkin puree * 1/2 teaspoon
cinnamon 1/4 teaspoon nutmeg
pinch of ground ginger
pinch of ground
cloves honey to taste
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon
cinnamon 1/4 teaspoon ground
cloves 1/4 teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated ginger powder half a teaspoon
cinnamon powder 2 - 3
pinches of powdered
cloves 3 - 4
pinches of grated nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground
cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground
cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste
pinch of sea salt
pinch of freshly ground black pepper
Spices and Herbs - a
pinch of Saffron strands, 3 - 4
Cinnamon Sticks, 2 - 3 Cardamom pods, a teaspoon
of Fennel seeds, 4 - 5 Bay leave, 2 - 3
cloves
3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon
cinnamon 1/4 teaspoon freshly grated nutmeg
Pinch of ground
cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet
cinnamon, a
pinch of salt, nutmeg, allspice & ginger — No
cloves!
1.5 cups
of raw cashews soaked overnight in cold water 1 cup
of pumpkin puree 1/4 cup
of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup
of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground
cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon
clove Pinch salt
2 medium sweet potatoes (about 1 lb), scrubbed and cut into 1 - inch chunks 1/4 cup coconut milk 1/4 cup pure maple syrup 1 teaspoon fresh ginger, minced 1/2 teaspoon
cinnamon 1/8 teaspoon ground
cloves pinch of salt
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a
pinch (note: I used less) 4
cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground
cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1 tsp vanilla extract 2 tbsp
cinnamon 1 tbsp nutmetg 1/8 tsp ground
cloves 1/4 tsp ground ginger
pinch of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried coconut flakes
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground
cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon
cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good
pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates
of fresh orange zest
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2 tablespoons) maple syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon
pinch sea salt 1/2 teaspoon
cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground
cloves
2 cups flour 3/4 cup dark brown sugar, packed 1 1/2 teaspoon
cinnamon 1/2 teaspoon nutmeg
Pinch of cloves Pinch of salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup canola oil 1 cup plain non-fat Greek yogurt 1 large egg 1 teaspoon vanilla extract 1 cup pumpkin purée 1/3 cup dried cranberries
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2
cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole
cloves 2 tsp freshly ground black pepper 2 tsp ground
cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder
pinch cayenne pepper
To make it yourself just throw
pinches of ground cardamon,
cloves,
cinnamon, star anise and ginger.
I make a raw pumpkin smoohtie with a few chunks
of raw pumpkin, 1 medium carrot, pumpkin pie spice (
cinnamon, nutmeg,
cloves, etc), the water and meat from one thai coconut and 1 Medjool date (or stevia for lower sugar), and a
pinch of sea salt.
2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups
of vegetable stock 3 teaspoons olive oil Generous
pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground
cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground
cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
Ingredients 200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated ginger powder half a teaspoon
cinnamon powder 2 - 3
pinches of powdered
cloves 3 - 4
pinches -LSB-...]