One
cup of plain milk kefir has nine grams of naturally occurring sugar — lactose — which is not dangerous and will not have the same metabolic effects as added sugar.
I added one
cup of plain milk with 1/4 c. sugar to a saucepan and started cooking it on low / medium.
Not exact matches
Some
of the tools and specialty ingredients I used to create this dessert: Heart - Shaped Silicone Mold 1.5 - Quart Saucepan 2 -
cup Liquid Measure Citrus Reamer Unsweetened Coconut
Milk Plain Gelatin Vanilla Bean Paste
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2
Cup Rapadura Sugar (where to find rapadura) 1
Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut
Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Milk (where to find coconut
milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
milk) 2 Cups Unbleached
Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Plain Flour (where to find unbleached
plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
of Salt
If I make it as written I get a cookie - dough thickness... My best version uses 4 eggs and 1
cup of coconut
milk (
plain, full - fat coconut
milk).
2 ripe bananas 1/3
cup of vanilla, lemon or
plain Chobani 1
cup of vanilla almond
milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some flour to coat)
Replace 1
cup cow's
milk with one
of the following: 1
cup soy
milk (
plain) 1
cup rice
milk 1
cup fruit juice 1
cup water 1
cup coconut
milk 1
cup goat's
milk, if tolerated 1
cup hemp
milk
1
cup unsweetened soy
milk, divided into 1/4
cup and 3/4
cup 2 tablespoons arrowroot powder 2 to 2 1/2
cups plain soy creamer (I used French Vanilla, but
plain would be delicious too) 3/4
cup packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1
cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
1 - 12 ounce block
of firm Silken Tofu (drained) 1/2
of a 13 ounce can pureed pumpkin or about 3/4
cup 1
cup unsweetened,
plain, vanilla or lite vanilla soy
milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really sweet custard, so add another 1/4
cup brown sugar if you prefer) 1 teaspoon vanilla extract
2
cups of plain unsweetened yoghurt plus 1/2
cup of milk 1 1/2
cups of sour cream plus 1
cup of milk
1
cup vanilla (or
plain) brown rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat) 1
cup egg whites 1
cup of coconut
milk (from the carton) 1/4
cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup of chopped macadamia nuts (also added after)
1/2
cup sugar 1/2
cup brown sugar 1/2
cup pure maple syrup 1/4
cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2
of a tetra pack) 1/4
cup cold unsweetened
plain non-dairy
milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2
cups pecan halves
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1
cup plain whole -
milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
2 scoops DailyBurn Fuel - 6 in vanilla 1
cup unsweetened almond
milk 1 frozen banana 1 tablespoon key lime juice Zest
of one key lime 1/2 teaspoon maple syrup 1
cup ice cubes 1 tablespoon nonfat
plain Greek yogurt 1 tablespoon crushed graham crackers
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.
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4
cup coconut
milk - juice
of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon
of salt - more to taste
1/4
cup plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops
of liquid stevia 1 tsp pumpkin pie spice 1/4
cup unsweetened almond
milk
1 1/2
cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2
cup plain, whole
milk kefir 3 TBL maple syrup zest
of one lemon (1 TBL dried lavender) 1
cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)
For the sauce, I used 1 whole avocado, 1/3
cup nooch, 1/3
cup plain almond
milk, 1 large fist
of greens, and a pinch
of salt.
2/3
cup vanilla - flavored
milk of choice OR 2/3
cup plain unsweetened
milk of choice PLUS 1/2 teaspoon vanilla extract
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
Sweet Potato & Cauliflower Mash Recipe 2 pounds sweet potatoes 1 pound cauliflower florets 3 tablespoons
milk of choice 1/4
cup plain Greek yogurt 1/2 teaspoon garlic powder Salt and... Read More
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4
cup all - purpose flour (plus 2 tablespoons) 1/4
cup whole wheat flour (plus 2 tablespoons) 1/3
cup oat bran 1/4
cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3
cup non-fat Greek yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4
cup unsweetened applesauce 8 pitted dates (pureed) 1/4
cup pepitas 2/3
cup dark chocolate chips 1 tablespoon unsweetened vanilla almond
milk
Ingredients: 1/2
cup of plain gluten free flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons
of coconut sugar 1 tablespoon
of brown rice syrup or honey 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond
milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
Red Velvet Cupcakes Easy Recipe Recipe & Image: Rajshri Food Ingredients: For the batter: 1
cup plain flour 200 gm
of condensed
milk 1 tbsp coco powder 2 tbsp red food coloring 3/4
cup buttermilk 1/2 tbsp
milk powder 1/2 tbsp powdered sugar 1/2 tsp baking powder 1/2 tsp soda -LSB-...]
17 oz
of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of plain, unsweetened almond
milk, lukewarm (or other nondairy
milk) 1.5 tsp active dry yeast 3
cups spelt flour, divided 2 tb vital wheat gluten 1 - 2
cups brown rice flour
1
cup plain or unsweetened coconut
milk (or other
milk of choice) 2
cups sliced carrots (about 4 slim carrots) 1
cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
1/2
cup of good quality full - fat
plain greek yogurt (substitute coconut
milk greek yogurt if you're vegan)
Ingredients: 1/2
cup uncooked short grain brown rice 1 1/2
cups water, divided 2 apples, peel left intact, cored, and diced 1
cups plain unsweetened almond
milk or
milk of choice 1/4 tsp sea salt 1/3
cup plain Greek yogurt or
plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)
Makes a wicked
cup of chocolate
milk, and then you'll just start eating it
plain.
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4
cups plain flour 1 1/2
cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2
cup warm water 1/2
cup heavy cream or undiluted evaporated
milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4
cup sugar Directions would be the same as mine but start off with 3 1/2
cups of flour and add the eggs with the cream.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1
cup firm tofu, drained 1 1/2
cups plain unsweetened nondairy
milk 1 1/4
cups vegetable broth 1/2
cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3
cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water until it is al dente, 7 to 9 minutes.
* 1
cup hulled organic strawberries, cut in half (if large) * 1 handful
of fresh, unsprayed rose petals * 1/2
cup plain, organic yogurt * 1/2
cup organic whole
milk (I drink raw
milk) * 1 - 2 teaspoons raw honey (optional) * Tiny pinch
of ground cardamom (optional) * A few drops
of rosewater, or to taste (optional) * Tiny pinch
of fine Himalayan or sea salt
Add 1/2
cup of all - purpose flour to a bowl, crack 1 organic egg with 1 tablespoon
of organic
milk into another bowl and beat together, and add a generous 1/2
cup of plain breadcrumbs with 1 teaspoon
of dried rosemary into another bowl and mix together
water Extra virgin olive oil Juice
of 1/2 lemon 1/4
cup plain soy yogurt 1/4
cup soy
milk Dash
of sugar To Cook Kebabs on a Grill Turn the grill on high.
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2
cups milk (or substitute unsweetened almond or soy
milk) 1/4
cup almond flavored simple syrup (or substitute
plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all
of the ingredients in a blender and blend at high speed until creamy and smooth.
1/2
cup of plain gluten free flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons
of Natvia Natural Sweetener 1 tablespoon
of brown rice syrup 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond
milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
1/2
cup rolled oats 1/2
cup almond flour 1/2 teaspoon baking powder a good pinch
of sea salt 1 medium banana, ripe (about 2/3
cups mashed) 2/3
cup plain almond
milk
For the rolls: 280 g flour (2 1/3
cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or
plain soy
milk, room temperature (2/3
cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil
of your choice works well, too] 1/4 t salt
PROTEIN: 1
cup skim or soy
milk 6oz
plain nonfat Greek yogurt 1/2
cup nonfat cottage cheese 1/4
cup nonfat ricotta or cream cheese 1 slice reduced fat cheese 1/4
cup reduced fat shredded cheese 1/4
cup of egg whites 3oz chicken, turkey, or fish 1/2
cup cooked beans or lentils 1/4 package
of tofu or tempeh
Add 1/2
cup of all - purpose flour to a bowl, add 1
cup of plain breadcrumbs into a seperate bowl and season with a 1/4 teaspoon
of sea salt and a 1/4 teaspoon dried parsley, and mix it all together until well mixed, finally crack 1 organic egg into another bowl, season with sea salt and mix the egg, then add 1 tablespoon
of organic
milk and mix with the egg until well mixed
3
cups plain almond
milk 1/4
cup full fat coconut
milk 2 tablespoons goji berries 2 teaspoons lucuma powder good pinch
of sea salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground vanilla bean
Ingredients pudding 1 medium avocado 2 tablespoons cacao powder pinch
of cinnamon 1/2 teaspoon vanilla 1/2
cup plain almond
milk 2 tablespoons maple syrup
the base 1/2
cup rolled oats pinch
of fine sea salt pinch
of ground cinnamon 1 tablespoon chia seeds 3/4
cup plain, unsweetened soy
milk (almond or hemp work well too)
A better quick replacement for buttermilk is to use about 3/4
cup plain yogurt with 1/4
cup milk for 1
cup of buttermilk.
1/2
cup frozen banana slices 1/4
cup frozen blueberries 1 tablespoon vanilla protein powder 1 tablespoon almond butter (or an additional tablespoon
of vanilla protein powder) 2
cups frozen, chopped spinach 1
cup plain almond
milk
3/4
cup light spelt flour 1/4
cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt pinch
of ground cinnamon 1/4
cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons
plain nut
milk 1/4
cup light tahini 1/2
cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping
-- 2 tbsp sugar — 1 tsp baking powder — 1
cup gluten free
plain flour — 1/2 tsp salt — 1 egg — 1 1/4
cups lactose free
milk — 2 tablespoons melted butter / coconut oil — 8 slices
of bacon, trimmed — maple syrup, to serve
nutella 1 1/2
cups raw hazelnuts a pinch
of salt 3.2 ounces quality, good tasting dark chocolate (about 3/4
cup chopped) 3/4
cup plain, unsweetened almond
milk 1 teaspoon vanilla
ingredients FOR THE CAKE: 1 and 3/4
cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3
cup vegetable oil (plus more for greasing) 3/4
cup granulated sugar 1
cup coconut
milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons
of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1
cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1
cup plain coconut -
milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar