Next come a few wildcards: a cup of wheat germ,
a cup of powdered milk, and a cup of bran cereal flakes.
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut
milk 6 tablespoons cacao
powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca
powder (optional) 2 tablespoons lucuma
powder (optional)
3/4
cup unsweetened almond
milk 1/4
cup ground chia seeds or flax seeds 3/4
cup (105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4
cup coconut sugar 1
cup olive oil 2 teaspoons vanilla extract zest
of 1 orange 1/4
cup freshly squeezed orange juice about 3
cups grated parsnips 1 1/2
cups walnuts or pecans — chopped
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking
powder 1/2 tsp cinnamon zest
of 1 lemon
1
cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea
powder 1 1/2
cups of unsweetened almond
milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness)
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
1/8
cup of milk 3 tbsp
of whey protein
powder 3/4 tbsp
of coconut flour 1 tbsp
of chia seeds 1/4
cup of buckwheat groats 2 medjool dates 1 tbsp cocoa
powder 1/2 to 1 tbsp coconut sugar
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
If the batter appears too thick, add another tablespoon
of milk, and if it's not thick enough, add
powdered sugar in 1/4
cup increments until you get your desired consistency.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
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
I didn't use Aloha packet and probiotic
powder either, and as an almond
milk I blended half
cup of almonds with one
cup of water... it is so creamy and thick, thank you so much:)
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking
powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
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
Dough: Stir down the sponge with one or two rotations
of the beater, then add the sugar, butter,
milk powder, 1-1/2
cups of the flour, and the salt.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut
milk (about 1/2
cup coconut
milk)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with
powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Ingredients: 1/2
cup butter 1
cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1
cup all purpose flour 1/2 teaspoon baking
powder 1
cup chocolate chips (I used 1/2 a
cup of milk chocolate drops and 1/2 a
cup white chocolate drops).
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon juice,
milk or water Here is a link to my blueberry scones with photos
of how I knead in the berries
1/8
cup pea protein
powder (I used our lovely non-GMO golden pea protein
powder: 1 - perfect ingredient, nothing else) 1/8
cup gluten - free self - raising flour 115 ml almond
milk 1/8
cup cocoa
powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener
of choice) Stevia drops to taste or your sweetener
of choice (I used these ones, they's the best in my opinion)
I also used a natural, unflavored vegan protein
powder so I used closer to a half
cup of milk.
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
I warm the 2 litres
of milk to 50 degrees centigrade and in a separate jug I mix 2 tablespoons
of yogurt from previous culture, 150 grms dried
milk powder and together with another
cup of cold
milk.
Women 1 scoop
of protein
powder 1
cup of vegetables Handful
of fruit 1 tablespoon
of healthy fat Mixer (almond
milk, regular
milk, water — your choice)
Line muffin pan with paper liners - In the bowl
of an electric mixer, whisk together the coconut
milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
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 o
Powder (where to find baking
powder) 1/2 teaspoon Bicarb Pinch o
powder) 1/2 teaspoon Bicarb Pinch
of Salt
Typical Ingredients: 4
cups whole
milk, 5 eggs, 3/4
cup sugar, 1/3
cup cocoa
powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick
of butter and more white sugar.
Beat in peanut butter, 1/2
cup of the
powdered sugar, the
milk and vanilla.
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4
cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1
cup (120 grams) flour 1 1/2 teaspoons baking
powder 1/4 teaspoon salt 1/3
cup (32 grams) almond flour or finely ground almonds 1/2
cup (120 grams)
milk
Men 2 scoops
of protein
powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed for example) Mixer (almond
milk, regular
milk, water — your choice)
For this smoothie (Serves: 2) I used: 2
cups unsweetened almond
milk 2
cups of arugula and baby spinach mix 1
cup frozen blueberries 2 bananas 1 tsp tahini 1 tbsp cacao
powder 1 tsp maca
powder 4 figs (I used dried.
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso
powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
Add the
milk, cream, salt, pepper, and onion
powder, 1
cup of cheddar (save 1/2
cup), the parmesan reggiano, and cream cheese to the pot.
This cake is delicious as is, but you can prepare a simple drizzle by combining 1
cup of powdered sugar and 1 - 2 tablespoons soy
milk.
Cake 5 large eggs, separated 1
cup granulated sugar, divided 1 teaspoon vanilla extract 1/3
cup whole
milk 1
cup all - purpose flour 1 1/2 teaspoons baking
powder Pinch
of salt
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
Add
powdered sugar and soy
milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1
cup of powdered sugar and 1 - 2 tablespoons
of milk at a time until desired consistency is reached.
Using my Ninja, I blended one
cup of unsweetened almond / coconut
milk, a medium banana, one scoop
of the protein
powder, and a few ice cubes.
Then add 1/2
cup of the
milk, extracts, flax meal, extracts, spices, baking
powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.
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)
As usual, this was 1 frozen banana, 1
cup of unsweetened almond
milk, 1 tbsp peanut butter, 1/2 scoop
of vanilla protein
powder, a handful
of spinach and a handful
of ice.
2
cups of all - purpose flour 1/2
cup of sugar 2.5 teaspoons
of baking
powder 1 teaspoon
of flax seed meal 1/2 teaspoon
of salt 1/2
cup of crunchy peanut butter 1/4
cup of creamy peanut butter 1
cup of almond
milk 2 tablespoons
of butter 2 eggs 1/2
cup dark chocolate chips (optional)
In a large glass measuring
cup or heatproof bowl, mix the sugar, whole egg, egg yolks, cornstarch and cocoa
powder with 2 tbsp
of Bailey's (or
milk), whipping cream and vanilla with a whisk.
1 and 1/4
cup of almond
milk (I used toasted coconut unsweetened
milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake
powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao
powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more for garnishing
I used fresh mango pulp, fat free half and half instead
of heavy cream, 2/3
cup whole
milk with 1/3
cup nonfat
powdered milk added, 2 whole eggs, and I didn't sieve it.
for the frosting I only used 2
cups of powdered sugar and just omitted the
milk.
1 1/2
cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream
of tartar * 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted butter, softened to room temperature 1/2
cup granulated sugar 1/4
cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1
cup M&M s
milk chocolate candies
1.1 lbs (500g)
of fresh spinach 2 1/4
cups (56 cl)
of vegetable stock 2 1/4
cups (56 cl)
of coconut
milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2 teaspoons
of cumin
powder 1/2 teaspoon
of turmeric
powder 1/2 teaspoon
of grated ginger 4 tablespoons
of grated coconut for decoration Salt
If malt isn't your thing, I recommend replacing the
cup of malted
milk powder in the recipe with an additional
cup of confectioner's sugar.
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.