Sentences with phrase «cup raspberries +»

2 cups wholewheat spelt flour 3 teaspoons baking powder 1/4 cup dessicated coconut 1/2 cup coconut sugar (or replace with sugar of choice) 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons coconut oil 1/2 cup dairy free yoghurt 2 teaspoons vanilla extract 1 cup raspberries + extra coconut + raspberries for sprinkling

Mix in blender (food processor works, too) 1/3 cup raspberry vinegar or 1 cup raspberries + 1/3 cup white / wine / or regular vinegar 1/2 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 1/2 teaspoon grated onion or dry onion flakes

Not exact matches

4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)

2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1 cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1 cup raspberries

PB & J + Greens 1 Smoothie Starter 1 tbsp Peanut Butter 1/4 cup Raspberries 1 cup Non-Dairy Milk Berry Green 1 Smoothie Starter 1/4 cup Blueberries 1/4 cup Strawberries 1 cup Apple Juice Caffeinated Cacao 1 Smoothie Starter 1 tbsp Cacao Powder 1 cup Coconut Milk

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.

2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling

Blood sugar control tip: • 1 1/2 banana + 1 cup of raspberries = high probability of a sugar spike.

2 cups fresh wild berries + 1/2 cup for after baking (we used blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp maple syrup or honey 1 tbsp lemon juice + freshly grated zest from 1/2 lemon 2 tbsp fresh mint leaves, finely chopped

Peach, raspberry and almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 392 °F.

Serves 8 + (or two gluttons over the course of a weekend) Ingredients 1 store bought pound cake 1/3 cup Harvey's Bristol Cream (sherry) 1 small pkg (84 g) raspberry Jello 1 cup boiling water 2 1/2 cups frozen raspberries

Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg

To make: blend 2 frozen bananas (read How to Freeze Bananas) plus 1/2 cup frozen strawberries, 1/2 cup frozen raspberries, 1/4 cup of vanilla cashew milk + 1 scoop Vega Protein and Green Berry Powder (the best!)

Raspberry Cornmeal Pancakes vegetarian, vegan, grain - free, dairy - free, peanut - free, sugar - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 1 Tbsp flax seed 1 cup + 2 Tbsp soy milk 3/4 cup + 2 tbsp oat flour 1/2...

ingredients FILLING: 1 pint black raspberry chip ice cream 1 pint green tea ice cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more for greasing) 3/4 cup all purpose flour (plus more for flouring) 1/2 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup sugar (divided) 1/2 teaspoon vanilla extract 1/4 cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons granulated sugar 1/4 teaspoon fine salt 1 tablespoon white vinegar 1 tablespoon vanilla extract

Fold through the 1 cup of raspberries + transfer to the greased cake pan.

1 frozen banana 1/2 cup blueberries 1/2 cup raspberries 1/2 cup blackberries 1/2 cup coconut milk 1 tablespoon almond butter handful spinach leaves 1 heaped tablespoon acai powder berries, seeds, sliced banana + coconut for topping

To make 12: 18oz of coconut oil (36 Tbsp) 1 bar of 85 % Green and Black chocolate + 1 bar 90 % Lindt I distribute them in the 12 cups, add a bit of almonds or 1 frozen strawberry, sometimes raspberries.

Almost raw crunchy caramel slice (GF) Boozy root beer floats (GF) Black + white ice cream (GF) Cereal milk ice cream Chocolate chunk coconut ice cream (GF) Chocolate chunk peanut butter soft serve (GF) Maple banana sundaes with black + white ice cream (GF) Peanut butter chocolate chunk ice cream (GF) Peanut butter cup soft serve (GF) Pumpkin chocolate chip soft serve (GF) Pumpkin pie sundaes Pumpkin spice ice cream (GF) Raw cacao ice cream (GF) Raw chocolate pistachio gelato (GF) Raw raspberry fudge pops + homemade magic shell (GF) Roasted blueberry frozen yogurt (GF) Salted double chocolate ice cream (GF) S'mores ice cream Toasted coconut peanut butter mousse (GF) Vanilla bean ice cream (GF)

Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.

Raspberry Fudge Ice Cream: Chocolate ice cream mix + 1/2 cup milk + 1/2 cup fresh raspberries.

my average diet (I am a high school student so I have to eat a lot before school and after school otherwise I am starving)-- morning: 200 grams of sweet potatoes, chicken breast or cup of brown rice + vegetable (kale, brocolli, spinach) + chicken breast + 1 or 2 fruits (Kiwi, pear, strawberries, banana, raspberries etc)

1 tub dark Chocolate CoconutBliss Ice Cream 3 cups fresh raspberries + 1/2 cup for decorating top of cake 2 packages chocolate wafer cookies (preferably organic with good quality ingredients.