For the Apple Crunch Topping: 1/2 cup packed dark brown sugar 1 cup finely chopped tart apples 1 cup sliced almonds 1/4 cup whole wheat pastry flour 2 teaspoons ground cinnamon 5 Tablespoons liquid coconut oil For the Apple Cake: 1 cup unbleached all - purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup liquid coconut oil 1/2
cup turbinado sugar 2 Tablespoons egg replacer powder 1 Tablespoon vanilla extract 3/4 cup apple juice 1/3 cup coconut milk
Cake: 1 cup vanilla - flavored soymilk 1/3 cup coconut, safflower or canola oil 1 Tablespoon apple cider vinegar 1 Tablespoon vanilla extract 1 cup all - purpose flour 1/2
cup turbinado sugar 1 teaspoon lemon zest or lemon extract 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt
To make the cornflake topping: Combine 1 cup cornflakes, 4 tablespoons unsalted butter cut into 1 / 2 - inch cubes, and 1/4
cup turbinado sugar in a small bowl.
Place about 1/3
cup turbinado sugar in a shallow bowl.
3 cups of raw almonds 1/3 cup of honey 1 - 2 teaspoons of cayenne pepper (depending on how spicy you want them) 1/4
cup turbinado sugar 2 teaspoons of salt
1 cup chopped dates 1 cup boiling water 1 egg 3 tablespoons organic canola oil 1/2
cup turbinado sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground in a food processor) 2 tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts
I made it with whole milk and 3/4
cup turbinado sugar and it came out perfectly!
1-1/2 cups all purpose flour 1/4 cup unsweetened Dutch - process cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 teaspoon baking soda 1/2 cup (1 stick) unsalted butter at room temperature 1 cup packed - dark brown sugar 1 large egg at room temperature 1 teaspoon vanilla extract 12 ounces semisweet chocolate chips, roughly chopped 1/2
cup turbinado sugar
Sugars 1 cup granulated sugar = 198 grams 1 cup light or dark brown sugar = 190 grams 1 cup powdered or confectioner's sugar = 120 grams 1
cup turbinado sugar = 192 grams
2 tablespoons butter 1/4
cup turbinado sugar (taste your apples!
1/2
cup turbinado sugar extra cinnamon for dusting
Vegan Pumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1
cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canola oil
1 pound kumquats 1 1/2 cups white vinegar 1/2
cup turbinado sugar 1 teaspoon Kosher salt 6 black peppercorns 6 cloves 1 star anise pod 1 thin slice fresh ginger
salt 50g (1/2 bar) Green and Black's white chocolate, chopped about 1/3 -1 / 2
cup turbinado sugar (or as needed)
Not exact matches
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane
sugar (or brown
sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain
sugar (for ex:
turbinado)
for the filling: 6 peaches 2 tablespoons butter, soft 1/4 teaspoon kosher salt 3/4
cup sugar 1 tablespoon
turbinado sugar (optional) 6 tablespoons (1/4
cup plus 2 tablespoons) flour
Ingredients 4
cups of crushed fresh berries 1/2
cup refined
sugar 1/2
cup raw
turbinado sugar 1/2
cup stevia 3/4
cup water or strawberry juice 6 tablespoons fruit pectin for low / no
sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids
1 Unbleached all - purpose flour 3/4 whole wheat flour 1
cup of
turbinado sugar 1 teaspoon salt 1 -1 / 2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground all spice 1/2 teaspoon nutmeg
1/2
cup Unbleached all purpose flour 1/8
cup packed light brown
sugar 2 tablespoons
turbinado sugar 1/4 teaspoon kosher salt 2 teaspoons organic Matcha powder 1/4
cup roughly chopped pecans 6 tablespoons butter room temperature.
I scooped it into muffin
cups before I could eat too much of it, and sprinkled some
turbinado sugar on top, not that they needed it.
1
cup (about 110 grams) pecans 2
cups (250 grams) all - purpose flour 1
cup (225 grams or 2 sticks) unsalted butter, softened 2/3
cup (80 grams) confectioners»
sugar 2 teaspoons (10 ml) vanilla extract 1 teaspoon salt 1/2 teaspoon baking powder 2 tablespoons (25 grams)
turbinado (raw)
sugar
I scooped the batter into muffin
cups and briefly contemplated sprinkling
turbinado sugar on top.
Brown Butter Biscuits: 2
cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown
sugar, packed 1/2 teaspoon Kosher or sea salt 1/2
cup brown butter, solid, very cold 2/3 -3 / 4
cup half - and - half, very cold, plus more for brushing 1 tablespoon coarse
sugar (like
turbinado), for sprinkling
I doubled the recipe and I only had 3/4
cup of agave, so I added 1/4
cup of
turbinado sugar.
2
cups all purpose flour 3/4
cup granulated
sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1
cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse
sugar (like
turbinado), for sprinkling
I drink 2 - 3
cups of black tea with
turbinado sugar each day.
1 1/4
cups old - fashioned or quick - cooking oats 1/4
cup toasted wheat germ 1/4
cup brown
sugar or
turbinado sugar 1 tsp baking powder 1/2 tsp salt 1/2
cup milk (any kind — I used skim milk) 1 egg 1 tsp vanilla 1 Tblsp butter, melted 1/4
cup peanut butter, smooth or crunchy, preferably natural
2
cups old fashioned oats 1/2
cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1
cup nonfat milk 1/2
cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons
turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1
cup fresh blueberries 1/2
cup walnuts or pecans, chopped
1
cup 2 % Greek yogurt, plain 1/2
cup cane
sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry flour 2/3
cup whole wheat white flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon -
sugar or
turbinado for sprinkling on top (optional)
11/2
cups buckwheat flour 1/2
cup unbleached all - purpose flour 1 1/2 tablespoons
turbinado sugar or agave nectar.
for the filling: 140 grams (scant
cup) bittersweet chocolate chunks or chips 220 grams (1
cup plus 2 scant tablespoons)
sugar 150 grams (1/2
cup plus 3 tablespoons) brown
sugar 17 grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2
cup) milk 6 egg yolks approximately 300 grams (2 1/2
cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly
turbinado sugar, for sprinkling, if desired
1/2
cup / 3.5 oz / 90 g
turbinado sugar 6 ounces / 170 g bittersweet chocolate 2
cups / 8.5 oz / 245 g whole wheat pastry flour 1 teaspoon baking soda 4 1/2 teaspoons ground ginger 1/2 teaspoon fine grain sea salt 1/2
cup / 4 oz / 113 g unsalted butter 1/4
cup / 2 oz / 60 ml unsulphured molasses
1 1/2
cups whole wheat pastry flour 1/2
cup all purpose flour (or white whole wheat flour) 1/2
cup hazelnut meal 2/3
cup coconut palm
sugar, divided 1/4 teaspoon salt 1/4
cup extra virgin olive oil 1/4
cup hazelnut oil (or high - oleic safflower oil) 1/4
cup cold water 3
cups sliced rhubarb 3
cups raspberries 1
cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (
turbinado) or demerara
sugar, for sprinkling
Add the
turbinado sugar, apple cider vinegar, and 3/4
cups of water.
Divide batter among muffin
cups, generously sprinkle with
turbinado sugar and bake until tester inserted into center comes out clean.
grated orange zest 1 1/2
cups of fresh cranberries (or frozen), chopped
Turbinado sugar for sprinkling on top
Fill
cups 3/4 full, sprinkle
turbinado sugar on top, and bake for 18 - 20 minutes or until a toothpick comes out cleanly.
for the filling 1 package (8 ounces) cream cheese 1/2
cup sugar 1 tablespoon bourbon 2 tablespoons
turbinado or dark brown
sugar 1
cup pumpkin puree * 1 egg, lightly beaten 1 teaspoon vanilla 1 1/2 teaspoons cinnamon 3/4 teaspoon allspice 6 - 10 grates from a whole a nutmeg 1/2 teaspoon salt
1
cup / 5 oz / 140 g sifted fine - grain natural cane
sugar (or light brown
sugar) 1/2
cup / 2.5 oz / 70 g shaved chocolate 3 tablespoons large - grain
sugar flakes (or
turbinado)
Bourbon - Banana Filling: 5 tablespoons
sugar (preferably organic
turbinado) 2 tablespoons cornstarch 1/4 teaspoon fine sea salt 1/2 vanilla bean, split lengthwise, seeds scraped and reserved 1 1/2
cups half and half 1 1/2 tablespoons unsalted butter, in a few pieces 2 tablespoons bourbon
2-1/2
cups unbleached flour 1-1/2
cups turbinado or other natural vegan
sugar 3 tablespoons unsweetened cocoa powder 1-1/2 teaspoon baking soda 1 teaspoon salt
I used only a tad more than 3/4
cup of
sugar (
turbinado sugar) instead of a whole
cup, and increased the apple sauce by a little bit.
ingredients APPLE PIE
CUPS 2 granny smith apples (tops removed) 1 lemon (cut in half, one half juiced) 1/2 tablespoon unsalted butter 2 tablespoons golden raisins 2 tablespoons granulated
sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract leftover pie dough (http://abc.go.com/shows/the-chew/recipes/carla-hall-pie-crust or storebought) all - purpose flour (for dusting) 1 egg 1 tablespoon
turbinado sugar
1
cup whole wheat white flour 1/2
cup wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4
cup unsalted butter, softened 1/2
cup (scant) cane
sugar 1/2 tablespoon clementine zest 1 egg 1/3
cup freshly squeezed clementine juice 1/2
cup 1 % milk 1/2 tablespoon vanilla bean paste
turbinado sugar for sprinkling on top, if desired
In a small saucepan, combine the sliced onion, remaining 1/4
cup apple cider vinegar,
turbinado sugar, 1/4
cup water, and a pinch of salt.
carrots 1-1/2 lbs apples 1 large onion (about 8 oz) 2/3
cup dried mango (chopped into roughly 1/4 — 1/2 ″ pieces) 4 dried chili peppers, crushed 1
cup raw
sugar (
turbinado or demerara) 1/4
cup kosher salt 1 Tbs ground ginger 1 Tbs curry powder (I used hot Madras curry powder) 1 tsp mustard seeds 2 Tbs honey 1-2/3
cups cider vinegar
Baking spray 1/4
cup of
turbinado sugar 3
cups of sifted cake flour 1 teaspoon salt 1 stick of butter (or Smart Balance) 1/4
cup of Chobani lemon or vanilla Greek yogurt 2
cups of
sugar 6 eggs, room temperature 2 teaspoons vanilla extract Zest from one lemon 1
cup of heavy cream
3/4
cup all - purpose flour 3/4
cup whole wheat flour (or you can use 1 1/2
cups whole wheat flour and omit the all - purpose) 3/4
cup white
sugar (or you can use 3/4 sucanat - an unprocessed
sugar) 1/2 teaspoon salt 2 teaspoons baking powder 1/3
cup melted and cooled butter 1 egg 1/3
cup milk (approximately) 1 1/2
cup fresh blueberries (ok to add frozen)
Turbinado sugar for sprinkling on top
* 1 1/4
cups plus 1 teaspoon
sugar (I used
turbinado sugar) * Finely grated zest of 1 lemon * 2
cups fresh blueberries (I used frozen blueberries) * 2 1/4
cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2
cup canola oil (I used melted coconut oil instead) * 1
cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract
2 1/4
cups whole wheat white flour 1/2
cup toasted wheat germ 1/2
cup (scant) cane
sugar 1/2
cup brown
sugar 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1
cup canned pumpkin 3/4
cup Greek yogurt 1/3
cup 1 % milk 1/4
cup canola oil 1 teaspoon vanilla extract 1 large egg 1 large egg white
turbinado sugar, for sprinkling