Not exact matches
3 eggs, separated 5 tablespoons
sugar 6 ounces mascarpone cheese 36 ladyfingers,
1 large package (approximately 36)
1 cup orange liqueur
1 cup espresso coffee 2 ounces bitter chocolate, grated (Bakers chocolate)
1/2 cup unsweetened cocoa powder (or 2 ounces grated bittersweet chocolate
1/2 cup unsweetened cocoa powder (or 2 ounces grated bittersweet chocolate)
Blend in
1 1/2 cups water, 6 oz canned tomato paste, 8 oz canned tomato sauce, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil
1/2 cups water, 6 oz canned tomato paste, 8 oz canned tomato sauce,
1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil
1/2 tsp salt,
1/4 tsp pepper,
1 tbsp
sugar,
1 tbsp oregano,
1/2 tbsp basil
1/2 tbsp basil.
4 large California oranges3
cups brown
sugar 1 cup water 2
cups granulated
sugar 4 egg whites
1 teaspoon cream of tartar
1/2 cup confectioner's sugar Chocolate ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish
1/2 cup confectioner's
sugar Chocolate ice cream 8» x
12» wooden board,
1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish
1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish)
for the tomato sauce (makes about 2
cups)
1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black peppe
1/2 tablespoon olive oil
1 - 2 garlic cloves — minced
1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black peppe
1/2 teaspoon dried oregano about
1 lb diced plum tomatoes
1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black peppe
1/2 teaspoon coconut
sugar pinch red pepper flakes sea salt and freshly ground black pepper
3/4
cup almond milk
1 teaspoon coconut
sugar 1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk
1 cup (
140 g) buckwheat flour
1 cup (
120 g) tapioca flour
1/2 cup (70 g) millet flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 cup (70 g) millet flour
1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 teaspoon salt
1/4
cup olive oil
1 tablespoon nigella seeds
for the crust (gluten free and vegan)(makes one large pizza crust)
1/3
cup plus 4 tablespoon almond milk — divided
1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 tablespoon active dry yeast
1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 tablespoon ground chia or flax seeds 3/4
cup (
105 g) buckwheat flour (I used sprouted homemade flour)
1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms
1 small zucchini — finely shredded (optional)
about 5 clementines — divided 2/3
cup coconut
sugar — divided 3 tablespoons chia seeds
1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 tablespoon vanilla extract
1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 cup hazelnuts
1/4
cup chocolate chips — I used vegan mini-chips
1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter
1/4
cup cocoa powder
1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 tablespoon coconut oil
1/4 heaping
cup (50g / 3/4 oz) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 teaspoon baking soda
1 ripe starfruit — optional
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge
1 cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons coconut
sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 vanilla bean — split open, seeds scraped
1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods
1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon salt
1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon cinnamon — optional
1/8 teaspoon nutmeg — optional
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into
1 - inch cubes
1 teaspoon salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate
1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger)
10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled
1 tablespoon brown
sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe her
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe her
1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
1 cup pumpkin seeds — ground into flour in a food processor
1 cup brown rice flour
1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 cup gluten free oat flour
1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder
1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee
1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 cup honey or 3/4
cup coconut
sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut
sugar — for dusting
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 — choppe
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 — choppe
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 — choppe
1/2 cups walnuts or pecans — chopped
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cup unsalted butter, softened
1 cup light brown
sugar, packed 3 tablespoons white
sugar 1 egg 2 teaspoons pure vanilla extract
1 3/4
cup all purpose flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cups chocolate chips
1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoons espresso powder or finely ground instant coffee powder
5
cups oatmeal, any kind (quick or rolled) 2
cups unsalted butter 4
cups all - purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2
cups sugar 2
cups brown
sugar, packed 3
cups chocolate chips
1/2 teaspoon salt 1 - 8 oz
1/2 teaspoon salt
1 - 8 oz.
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful)
1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown suga
1/2 cube of unsalted butter 2 tablespoons Applejack brandy
1 teaspoon nutmeg
1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in
1/4
cup of apple juice
1 cup brown
sugar
1 cup all - purpose flour
1 cup old fashioned oats 3/4
cup brown
sugar 1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice
1/2 cup (
1 stick) butter, softened
1 14 - ounce can sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 cup sliced almonds (or other nut of choice
1/2 cup sliced almonds (or other nut of choice)
1 cup hazelnuts
14.4 oz box graham crackers, crushed (about 4
cups) 8 oz dark or semisweet chocolate
1/2 cup dark alkalized (Dutch process) cocoa powder 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large egg
1/2 cup dark alkalized (Dutch process) cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large egg
1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup packed brown
sugar, dark 2 large eggs
Ingredients Vanilla Bean Panna Cotta
1 teaspoon powdered gelatin 4 teaspoons cold water 3/4
cup (
150 g) whole milk 3/4
cup (
150 g) heavy cream
1/4
cup +
1 tablespoon granulated white
sugar 1/2 teaspoon vanilla extract 1/2 vanilla bea
1/2 teaspoon vanilla extract
1/2 vanilla bea
1/2 vanilla bean
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chip
1/2 cup butter
1/4
cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chip
1/2 cup brown
sugar 1 egg
1 teaspoon vanilla 3/4
cup peanut butter (I used chunky)
1 cup flour
1 teaspoon baking powder Pinch of salt
1 1/4
cups chocolate chips
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea sal
1/2 cup (
1 stick) unsalted butter, room temperature 2
cups confectioner's
sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea salt
1 c all - purpose flour
1 tsp baking soda
1/2 tsp salt 1/2 tsp sugar 1 c low - fat buttermilk 1 tsp vanilla extract 3/4 cup strawberries, choppe
1/2 tsp salt
1/2 tsp sugar 1 c low - fat buttermilk 1 tsp vanilla extract 3/4 cup strawberries, choppe
1/2 tsp
sugar 1 c low - fat buttermilk
1 tsp vanilla extract 3/4
cup strawberries, chopped
cornstarch
1/2 cup sugar 2/3 cup cocoa powder (preferably Valrhona) 1 tsp
1/2 cup sugar 2/3
cup cocoa powder (preferably Valrhona)
1 tsp.
1 cup granulated
sugar 3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extrac
1/2 teaspoon vanilla extract
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole)
1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cups chopped nuts (pistachios, almonds, hazelnuts)
1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup shredded coconut, unsweetened
1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup golden raisins
1 teaspoon cinnamon, for dusting
-LSB-...] crumbs
1/2 cup whole cane sugar (buy whole cane sugar here) 28 ounces sweetened condensed milk (how to make sweetened condensed milk) 1 cup key lime or regular lime juice 1 tablespoon fresh lime zest 2 eggs 1 cup sour cream (buy -LSB-...
1/2 cup whole cane
sugar (buy whole cane
sugar here) 28 ounces sweetened condensed milk (how to make sweetened condensed milk)
1 cup key lime or regular lime juice
1 tablespoon fresh lime zest 2 eggs
1 cup sour cream (buy -LSB-...]
Ingredients: 3 eggs
1 cup brown
sugar 1/4
cup canola oil
1/3
cup unsweetened applesauce 2
cups fresh grated zucchini 3/4
cup tapioca flour 3/4
cup white rice flour 3/4
cup sorghum flour 3/4
cup arrowroot powder (in place of cornstarch)
1/2 tsp
1/2 tsp.
Not overly sweet and it's relatively
sugar free with the Stevia.What you will need for this recipe:
1/2 Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling Water (reserve soak water) 1/2 Cup Chopped Walnuts 3 Tbs
1/2 Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand)
1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling Water (reserve soak water) 1/2 Cup Chopped Walnuts 3 Tbs
1/2 Cup High Quality Cocoa Powder
1 1/4
Cup Organic Whole Wheat Flour
1 Cup Chopped Dates soaked in
1 Cup Boiling Water (reserve soak water)
1/2 Cup Chopped Walnuts 3 Tbs
1/2 Cup Chopped Walnuts 3 Tbs.
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 suga
1/2 to
1 tbsp coconut
sugar
INGREDIENTS: •
1 cup sugar (white or brown) •
1/2 cup coconut oil • 1/4 cup rose petals • 1 teaspoon hibiscus flower powder • 1/2 teaspoon vitamin E oil... Read Mor
1/2 cup coconut oil •
1/4
cup rose petals •
1 teaspoon hibiscus flower powder •
1/2 teaspoon vitamin E oil... Read Mor
1/2 teaspoon vitamin E oil... Read More
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD
12 scones INGREDIENTS For Sweet Potato Scones 2
1/4
cups (320 g) all - purpose flour
1/3
cup (66 g)
sugar 1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon salt
1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 cup unsweetened sweet potato puree, recipe below
1/3
cup heavy cream, plus more for brushing
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon pure vanilla extract
12 tablespoons (
1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 sticks;
170 g) unsalted butter, cold and cut into
1/2 - inch piece
1/2 - inch pieces
1/2 cup Guinness extra stout beer 1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup Guinness extra stout beer
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder
1 cup all purpose flour
1 cup granulated
sugar 1/4 tsp baking soda
1/8 tsp salt
1 egg 5 tbsp sour cream
Blondies:
1/2 cup unsalted butter, melted and cooled slightly 1 cup light brown sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup finely shredded carrots, * packed (5 - 6 medium carrots) 1 cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/2 cup unsalted butter, melted and cooled slightly
1 cup light brown
sugar, packed
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup finely shredded carrots, * packed (5 - 6 medium carrots)
1 cup all - purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/2 teaspoon Kosher or sea salt
1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/2 cup chopped walnuts, optional
1/2 cup raisins, optiona
1/2 cup raisins, optional
Start by pureeing
1 1/4
cups of fresh ricotta,
1/2 cup cane sugar, 3/4 teaspoon vanilla, 1 teaspoon orange zest and a pinch of coarse salt
1/2 cup cane
sugar, 3/4 teaspoon vanilla,
1 teaspoon orange zest and a pinch of coarse salt.
In your mixing bowl, beat together 2
cups of solid - packed cooked pumpkin,
1 cup sugar,
1 cup brown
sugar,
1/2 cup extra virgin olive oil and 1/2 cup plain applesauce
1/2 cup extra virgin olive oil and
1/2 cup plain applesauce
1/2 cup plain applesauce.
6 slices bacon, finely chopped
1/2 cup chopped onion 1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog bun
1/2 cup chopped onion
1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves
1/4
cup brown
sugar 1 L Kitchen Basics gluten free chicken broth
1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog bun
1/2 tsp dried sage 2 large eggs
1 pkg Udi's gluten free hot dog buns
•
1/4
cup coconut oil •
1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup coconut
sugar •
1 large egg •
1 tsp vanilla •
1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt •
1/4 Tsp baking soda •
1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup soy free chocolate chunks (or a good bar chopped up) •
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) •
1/2 cup fresh cherries (pit and cut in half
1/2 cup fresh cherries (pit and cut in half)
1/2 cup unsalted butter, at room temperature 1/3 cup brownie mix 2 tbsp unsweetened cocoa powder 1 tsp vanilla extract 2 tbsp milk 2 cups powdered sugar 1/4 tsp cayenne peppe
1/2 cup unsalted butter, at room temperature
1/3
cup brownie mix 2 tbsp unsweetened cocoa powder
1 tsp vanilla extract 2 tbsp milk 2
cups powdered
sugar 1/4 tsp cayenne pepper
1 tbsp ground flax (or chia) seed
1/4
cup hot water
1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cups oat bran
1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp baking powder
1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp sea salt
1 tbsp whole flax seed
1/4
cup unsweetened applesauce
1/4
cup almond milk
1/4
cup soy yogurt * 3 tbsp coconut or safflower oil
1/4
cup maple syrup
1/4
cup brown
sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list:
1 medium onion,
1 large sweet potato, 2 large carrots,
1 cup canned crushed pineapple (
1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and pepper to taste
1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get),
1 cup raisins, 2 tablespoons cinnamon,
1/3
cup vegetable oil,
1/4
cup sugar, salt and pepper to taste.
for the cake: 3 overripe bananas, mashed 3/4
cup granulated
sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C light brown
sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C vegetable oil 2 eggs, at room temp
1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sour cream or full fat Greek yogurt
1 tsp vanilla extract 2 C all - purpose flour
1 tsp baking soda
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2
1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sifted confectioners»
sugar Preheat oven to 350 degrees.
2
1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cak
1/2 cups All Purpose Flour
1 teaspoon baking soda
1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cak
1/2 cup white hot chocolate mix (I used Ghiradelli)
1 cup butter at room temperature
1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery
sugar to dust over top of cake
I subbed
1 cup of the regular flour with almond meal and reduced regular
sugar by
1/2, it worked out great
1/2, it worked out great.
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 tast
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 tast
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 tast
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
For the Filling: 3.5 - 4
cups fresh raspberries 2
cups fresh cranberries
1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie
1/2 cup granulated
sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt
1/4 tsp allspice
1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie
1/2 tsp powdered ginger
1 tsp nutmeg
1 tbsp cinnamon
1 large egg, beaten (for topping the unbaked pie)
Ingredients
1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter)
1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halve
1/2 ounces bittersweet chocolate
1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown
sugar 1/4 teaspoon salt
1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halve
1/2 teaspoon espresso powder
1 teaspoon vanilla 2 eggs
1 1/2 cups toasted pecan halve
1/2 cups toasted pecan halves
salt 8 TBSP unsalted butter (
1 stick), at room temperature
1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1 large egg 1 tsp
1/2 cup granulated
sugar 1/2 cup packed dark brown sugar 1 large egg 1 tsp
1/2 cup packed dark brown
sugar 1 large egg
1 tsp.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature
1 tsp bacon fat 2 tbsp
sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tsp kosher salt - 3 eggs -
1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup canola oil 3 tbsp maple syrup
1 cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal
1/4
cup rye flour
1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tbsp baking powder -
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan
11 slices cooked bacon, coarsely chopped
1/4
cup fresh chives and / or parsley, finely chopped -
1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Cupcakes:
1 and 3/4
cups flour (I used spelt to make them wheat free)
1 cup sugar 1/4
cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 tsp salt
1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 cup vegetable oil
1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet)
1 tbsp cider vinegar 2 tsp vanilla extracts
16 oreos (
1 packet) Icing:
1 cup non-dairy butter 3
cups icing
sugar 1 tsp vanilla extract 8 oreos (
1/2 packet
1/2 packet)
2/3
cup pureed peaches
1 teaspoon baking soda 5 tablespoons unsalted butter
1/4
cup low fat vanilla yogurt 3/4
cup brown
sugar 2 large eggs 2/3 +
1/4
cup whole wheat white flour
1/3
cup toasted wheat germ
1/4 teaspoon salt
1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds
1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds.
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 pancake
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 pancake
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 pancake
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 pancake
1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
3 tablespoons unsalted butter, melted
1 tablespoon espresso powder 2 teaspoons cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown
sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt
1 teaspoon vanila bean paste 2/3 +
1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 cup whole wheat white flour
1/3
cup toasted wheat germ
1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoons baking powder
1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon salt
1/4
cup 1 % milk