The preferred diet is a commercial puppy milk replacer sold in pet stores, but for short - term emergencies you can use: l
cup of milk + l tablespoon corn oil + l pinch of salt + 3 egg yolks (no whites).
The preferred diet is a commercial kitten milk replacer sold in pet stores, but for short - term emergencies you can use: l
cup of milk + l tablespoon corn oil + l pinch of salt + 3 egg yolks (no whites).
Usually I do this with 1
cup of milk + 1.5 Tbsp of lemon juice OR 1 Tbsp of vinegar.
Not exact matches
10 pieces
of cooked bacon, crumbled 1.5
cups unsweetened cocoa powder 1.5 tsp salt 3
cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3
cups white sugar 3/4
cup vegetable oil 1.5
cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5
cups hot water
1
cup rolled oats blitzed into oat flour
+ 1/2 to 3/4
cup of whole rolled oats 5 scoops whey protein powder
Milk to bind
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked coconut 1/3
cup sifted coconut flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite coconut
milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
3 tsp (15 ml) active dry yeast 3
cups (680 ml) whole
milk (3.25 per cent fat), warmed to a temperature
of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3
cups (750g) whole wheat bread flour,
+ 1/2
cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g) white rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1 teaspoon
of salt 3/4
cup (6 fl oz or 170 g)
of whole
milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond
milk or water 1/8
cup of ground almonds 2 mini bars
of sugar - free
milk chocolate
+ a square
of 90 % dark chocolate
Replace 1
cup buttermilk with one
of the following: 1
cup soy
milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)
My second test batch was 1
cup almond
milk, 1 1/2 scoops cocoa blueberry powder
+ 2 frozen bananas and 1 tbsp
of peanut butter.
1
cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2
cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder
+ 2 Tbsp warm water 2 Tbsp soy
milk salt black pepper olive oil cornmeal Pizza Dough
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (1 egg
+ 1 tablespoon water) or
milk of choice
1/2
cup of cooked quinoa 1/2
cup of oats 1
cup of almond
milk + water if needed 1 scoop
of Fit Delis Vanilla protein powder 1 tablespoon
of milled flaxseed 1 tablespoon
of sunflower seeds 1 tablespoon
of raisin or goji berries
1 tablespoon
of almond butter
+ extra for drizzling on top almond
milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
1/2
cup of raw cashews soaked in water for at least 3 hours 1/4
cup of soy or unsweetened almond
milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast
+ extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
I used 1
cup water
+ 1/4
cup half and half instead
of milk, full - fat yogurt instead
of sour cream, and whole einkorn flour instead
of AP.
1/2
cup butter or Earth Balance Buttery Sticks 2
cups sugar 3 large eggs
+ 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3
cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4
cup powdered
milk of choice or almond meal 1/4 teaspoon salt 3/4
cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4
cup (180 ml) lukewarm whole
milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3
cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the
milk in a large bowl and mix to combine.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch
of salt 1
cup (240 ml) whole
milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch
of salt 1/2
cup (120 ml) whole
milk, room temperature Icing: 1
cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons
+ 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1
cup (100g) oat flour 3/4
cup (105g) all purpose flour 1/2
cup (70g) whole wheat flour 1/3
cup (67g) granulated sugar 1/4
cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4
cup (180 ml) whole
milk, room temperature 1/2
cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2
cup (1 stick / 113g) unsalted butter, softened 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4
cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch
of salt Brandy butter icing: 1/3
cup (75g) unsalted butter, room temperature 2 tablespoons whole
milk, room temperature 1 teaspoon vanilla extract 1 3/4
cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
1
cup + 3 tablespoons (9 1/2 fluid ounces) warm
milk (11 to 11 1/2 ounces if using gluten free pastry flour in place
of bread flour) **
Add remaining 1/2
cup + 2 tablespoons
milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides
of bowl as needed.
1 very ripe banana 1/2
cup of fresh blueberries
+ extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds
+ 4 tablespoons
of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond
milk pinch
of sea salt
We followed the rest
of the recipe but then made a standard cheese sauce (roux
+ milk + 1
cup give or take
of monterey jack) and poured that on top before the final sprinkle
of seasoning & thyme.
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo
+ 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond
milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
1
cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia
+ 3 - 4 tablespoon non-dairy
milk 1/2 tablespoon natural peppermint extract
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1
cup (240 ml) warm water
milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium onion, diced 3 cloves
of garlic, finely minced 5 ears
of corn, kernels shaved, and cobs reserved 2 large potatoes, diced 2 cans
of coconut
milk 2
cups of stock (i usually make a quick stock
of veg scrapes
+ the cobs) handful
of copped kale, or greens salt and pepper to taste
Orange cake from Donna Hay magazine 1/2
cup + 1 tablespoon (127g) unsalted butter, softened 3/4
cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2
cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon
milk finely grated zest
of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4
cups (175g) icing sugar, sifted 2 tablespoons orange juice zest
of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.
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.
To make your own, take 1 1/4
cup milk of choice and add 1 Tablespoon
+ 1/2 teaspoon distilled white vinegar.
1
cup buttermilk or 3/4
cup + 3 table - spoons
milk of choice mixed with 1 tablespoon distilled white vinegar
But as I really like coconut, I make it with the addition
of a
cup of shredded coconut
+ 2/3
cup coconut
milk — which gives it a real nutty coconut flavour.
Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4
cups butternut squash peeled
+ cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut
milk - 2
cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened
+ more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
1
cup of steamed and frozen sweet potatoes 1/2
cup of almond
milk 1/2 avocado 1 tablespoon
of carob powder 1 teaspoon
of maca powder 1/2 tablespoon
of vanilla protein powder (you can leave this out or just add a dash
of vanilla powder) 1 tablespoon
of hazelnut butter (almond butter will work as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood
+
3 tbsp rum 30 g (1/2 dl; 1/4
cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3
cup) whole
milk 55 g (1 dl; 1/2
cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g
+ 15 g (1
+ 1 tbsp) butter, to caramelize about 1/2 dl (1/4
cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla almond
milk + a dash
of vanilla coconut
milk A dash extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
Cobbler Portion: 1/4
cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch
of salt 1/4
cup whole
milk 2 tablespoons neutral oil like grapeseed or vegetable 1 large egg yolk
For scones 3
cups old - fashioned oats 1/2
cup coconut flour 1/4
cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4
cup + 2 tablespoons chilled coconut oil 1
cup cold unsweetened almond
milk 1/2
cup halved cranberries Zest
of 1 orange
* 1
cup raw hazelnuts * 2
cups (12 ounces) bittersweet chocolate chips (or a mixture
of half bittersweet chocolate and half
milk chocolate) * 2
+ Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)
As vanilla beans seem to run $ 2.50
+ each, do you really use one vanilla bean per 5 - 6
cups of almond
milk?
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
1) 1 1/2
cups of tapioca flour (also known as «cassava» in Brazil)
+ a little more if batter is too liquid 2) 1/2 teaspoon
of salt 3) 1/3
cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3
cup whole
milk 5) 1/3
cup water 6) heaping 1/3
cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
Open your can
of full fat coconut
milk and add 1
cup of the coconut water
+ 3 tablespoons coconut cream to the soup pot.
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c
+ 2 tablespoons almond or cashew
milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
For the crust: 1) 1
cup of almond meal 2) 1/2
cup of tapioca flour / arrowroot flour 3) 2 tablespoons
of coconut flour 4) 3 tablespoons
of coconut oil, liquified 5) 2 tablespoons
of milk 6) 1 egg, whisked 7) 1 teaspoon
of brown sugar
+ more for sprinkling over prepared dough
To make this Vitamin C Strawberry Blast: Blend up 6 strawberries
+ 1 orange (peeled)
+ 1 banana
+ 1 small piece
of frozen pitaya (optional)
+ 1 tablespoon ground flax
+ 1 heaping teaspoon maca powder
+ 1
cup almond
milk and a handful
of ice.