Mixed in 10oz rolled oats, 2oz chopped nuts (mixed), 2 teaspoons of
dried powdered orange peel, 2.5 oz demerara sugar and 2oz chopped Maya Gold chocolate.
Sieved in 300g flour (150g wholemeal spelt, 120g white spelt, 30g quinoa flour), 1.5 tsp baking powder, 1/2 tsp bicarb of soda, a pinch of salt and a dsp of
dried powdered orange zest (could use grated zest of 1 orange).
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking
powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic
orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured
dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
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
Ingredients: Stir
dry ingredients together in a separate bowl: 2 C flour, 1/4 C cornmeal, 1 t salt, 1/4 t baking
powder / Put 1 C sugar and 1 C unsalted butter in the mixer / Set aside 2 egg yolks, 1 T
orange zest, 1 t
orange extract (or 1 t vanilla), 1/4 C finely ground walnuts (optional).
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed and drained 2 tablespoons
orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1 tablespoon
dry or 3 tablespoons fresh minced parsley Garlic salt or
powder to taste Onion
powder to taste Coarse sea or kosher salt to taste Freshly ground black pepper to taste
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon
dried oregano 1/4 tsp ground cumin 1/4 tsp ancho
powder juice of one lemon juice of one
orange 1 chicken, cut into parts 2 tbsp butter
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of
dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein
powder 1 tablespoon of melted coconut oil 1 tablespoon of
orange zest 1 teaspoon of cinnamon
powder 1/2 teaspoon of ground ginger 1/4 teaspoon of ground clove 1/4 teaspoon of ground nutmeg
In a separate bowl, mix together the
dry ingredients (gingersnaps, graham crackers,
powdered sugar, cinnamon, and
orange peel).
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups
dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Add the cumin, chili
powder,
dried oregano, salt and pepper, 4 cloves garlic, zest and juice of 1
orange, and the zest and juice of 1 lime to the blender.
1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3 tablespoons canola oil 1 tablespoon
orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup
dried cherries, roughly chopped 1 cup unsalted, shelled pistachios
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk
powder or nonfat
dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking
powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon
orange zest (finely grated
orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce)
orange juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or
orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic
powder, chili
powder,
dried cumin,
dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp
dry Chipotle chili
powder 1 tsp grated
orange zest 2 Tbsp freshly squeezed
orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used
orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon
dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic
powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or
orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic
powder, chili
powder,
dried cumin,
dried coriander and paprika salt & pepper to taste
1 lb of raw shrimp 1 tbsp of olive oil 4 tbsp of butter or ghee (or more olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon juice 1 tbsp of
orange juice
Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnish
Dry chipotles or chipotle
powder to taste (optional) Salt 1/4 to 1/2 tsp of
dry oregano Fresh Parsley or cilantro for garnish
dry oregano Fresh Parsley or cilantro for garnishing
Whisk together all
dry ingredients in one bowl (flour, sugar, salt, baking
powder and baking soda) and wet ingredients another large bowl (
orange juice, oil,
orange extract and vanilla extract.)
300 g ground almonds 1/4 cup
orange juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao
powder 3/4 cup CHOC Chick cacao butter 1 cup
dried apricots 1 cup desiccated coconut 1/2 cup flaked almonds 1 tbsp psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp ginger 1/2 tsp nutmeg
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili
powder 1 teaspoon ground cumin 1
orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking
powder Zest of two
oranges 3/4 c.
dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the
dry mixture before folding into the dough to prevent clumping and sticking.
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking
powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate
orange (about 1 T) and juice the
orange (about 1/3 C) and add to
dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking
powder a good pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates of fresh
orange zest
1/2 cup extra virgin olive oil 1 cup sugar 2 eggs 1/2 cup
dry marsala wine zest of 2
oranges 1 1/4 cups unbleached all purpose flour 1/2 cup polenta 2 teaspoons baking
powder dash of freshly grated nutmeg 2 cups shredded carrots (about 3 large carrots)
powdered sugar, for dusting
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small
orange 1/2 cup
dried blueberries
200 g dark chocolate (70 % cacao), preferably fairtrade 3 tablespoons cashew butter, at room temperature 3 tablespoons
orange jam (with no added sugar), at room temperature 1 organic
orange, washed half a teaspoon
dried ginger
powder (and some more to roll the truffles) 100 - 110 g almond meal cocoa
powder (with no added sugar), just enough to taste
powdered sugar (from brown sugar), just enough to taste
INGREDIENTS: Missy J's Carob (Organic Palm Oil, Organic Australian Carob
Powder, Organic Coconut Sugar, Organic Coconut Oil, Organic Sunflower Lecithin, Sea Salt), Organic Brown Rice, Coconut Oil, Organic Ginger Root
Powder, Orange Oil, Freeze
Dried Oranges.
For spices, I used some chili
powder, ginger, cloves, anise seed, fennel seed, and
dried orange peel.
Frosting 1 package (8 ounces) cream cheese, softened 1 cup
powdered sugar 1 tablespoon grated
orange zest, optional 3 ounces white baking chocolate, melted 1/2 cup
dried cranberries
3/4 cup whole wheat or spelt flour 3/4 cup rolled oats 1/4 cup wheat germ or bran, or oat bran 1/4 cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking
powder 1 cup chopped
dried sour cherries (or other
dried fruit) 3/4 cup chopped bittersweet chocolate 1/2 cup chopped, toasted pecans 3 ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2 cup brown sugar (dark or light) 2 eggs 1 1/2 teaspoons vanilla extract zest of 1
orange
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa
powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of
orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of
dried edible rose petals METHOD
4
dried red chile peppers (whole) 2
Oranges 1/4 cup light molasses 1 tablespoon soy sauce 2 teaspoons cornstarch 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon baking
powder 3/4 cup water 1 pound boneless, skinless chicken breasts (1 - inch cubes) 1 teaspoon chile oil 2 garlic cloves (minced) 1 1/2 teaspoons chopped ginger 2 cups white rice (cooked) 3 cups vegetable oil
The colors of the
powders vary from a bright, electric red -
orange (chiltepins), to light green (
dried jalapeños), to a dark brown that verges on black (ancho).
If I tell you that among the ingredients you'll find cacao
powder, dark chocolate,
dried figs, and hazelnuts, you could think that it'll be perfect for breakfast, maybe with some honey, pear butter or
orange marmalade, and it surely is.
100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g
dry apples, chopped to small pieces 100 g
dry prunes 50 g rum Other 60 g chocolate chips (I used these)
orange zest of 2 organic
oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa
powder but make sure you add some (appr.
1 cup oats 3/4 cup almond flour 1/4 cup chickpea flour 2/3 cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking
powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2 black pepper 1/2 teaspoon sea salt 6
dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3 cup buttermilk or plain yogurt zest of 1
orange 1/3 cup olive or melted coconut oil 3 eggs
He showed me how to first take a pinch of red
powder — a mix of red chile, salt, and gusanos (ground - up,
dried maguey caterpillars)-- drink the mescal and then follow it with a fresh
orange slice.
2 teaspoons olive oil 1 clove garlic, chopped 1/2 cup
orange marmalade 1 cup
orange juice 1 teaspoon Dijon mustard 1 teaspoon
dried tarragon 1/4 teaspoon curry
powder 1 tablespoon ground
dry roasted peanuts 2 tablespoons Scotch bonnet or habanero hot sauce 1/4 teaspoon freshly ground black pepper 2 thick fish steaks, such as shark or tuna
I added 1 whole mango - pureed,
dried cranberries finely minced, and
orange zest - along with a little more flower and 1/2 tsp baking
powder (because I was worried about the wet mango addition) But it turned out great.
One large handful of freshly washed and
dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry
powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of
orange and yellow)
6 tablespoons water 3/4 cup
dried cranberries 3/4 cup light brown sugar 1 tablespoon
orange zest 1/2 cup unsalted butter, softened to room temperature 1 large egg, room temperature 1 teaspoon pure vanilla extract 1/2 cup white whole wheat flour * 1/4 teaspoon ground nutmeg 1/4 teaspoon baking
powder 1/2 teaspoon Kosher or sea salt 1 cup old fashioned oats
1/4 cup sugar 3 egg whites Orange Zest from two large
oranges (about 3 tbsp) 1 cup whole wheat pastry flour 1/3 cup cornmeal 3/4 tsp baking
powder 1/4 cup crushed walnuts 1/2 cup
dried cranberries
Ingredients 1/4 cup organic chamomile flowers 1 tsp organic
dried orange peel 1/8 tsp organic cinnamon
powder 1 cup organic milk of choice -LSB-...]
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa
powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of
orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of
dried edible rose petals METHOD
Make citrus extract
powder: Make zest or twists (lemons, limes,
oranges or grapefruit) being sure to remove the pith and allow to
dry, about three or four days for twists, less for zest.