Not exact matches
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)
Since I didn't have all
of the ingredients I made a
couple of changes — I used almond butter (Artisana raw organic) instead
of almond
flour (same quantity), i used a full
teaspoon of cinnamon and baking powder, I added 1/4 cup
of chopped walnuts.
In fact I actually prefer to stick to about 1/4 cup
of honey if you go to 1/3 cup you want to make sure you use the coconut
flour I linked to above because it seems to be more absorbent otherwise just add a
couple more
teaspoons of coconut
flour if it's too runny)
I have made this bread using white
flour, whole wheat
flour, oatmeal
flour and then added a
couple teaspoons of honey and sunflower seeds.
Add 1/2 cup
of spelt
flour and 1/2 cup
of all - purpose
flour to a bowl, also add 1
teaspoon of baking powder, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside
of the bowl for a
couple of minutes and form the dough into a ball
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1 tablespoon
of honey 1/2
teaspoon of maldon sea salt or kosher salt for the crust: 1 cup
of all - purpose white
flour (plus a
couple of tablespoons to roll out the dough) 1/2 cup
of buckwheat
flour 1/2
teaspoon of sea salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2
teaspoon of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
for the fritters: 2 cups
of cooked quinoa 2 cups
of cooked peas 1 cup
of loosely packed basil, roughly chopped 2 tablespoons
of extra virgin olive oil + a
couple of tablespoons for frying 2 tablespoons
of chickpea
flour 1
teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons
of mayo (vegan or regular, etc) 1 tablespoon
of lemon juice 2 tablespoons
of minced tarragon a pinch or two salt METHOD Make the fritters:
After adding a
couple of teaspoons of coconut
flour (which did almost nothing), I put the cookies on the pan as directed.