1 c boiling water 1 c
dried pumpkin powder 1/2 c butter 1 c cane juice crystals 1 egg 1 t Spicery Shoppe vanilla flavoring 2 c whole wheat pastry flour 1/2 t sea salt 1 t baking powder 1 t baking soda 1 t ground cinnamon 2 c chopped dried peaches or apricots
Dried pumpkin powder can also be used as a natural colorant to foods.
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)
1/4 cup raw
pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup
dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa
powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Combine
dry ingredients (oat flour, tapioca starch, cane sugar, baking
powder, sea salt, and
pumpkin spice) together in a large bowl until evenly dispersed.
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
With the stand mixer on slow, add in your
dry ingredients one at a time: sugar,
pumpkin pie spice, salt, baking
powder, and xanthan.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped
Pumpkin seeds (1/4 cup), lightly toasted in a
dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili
powder to season the veggies — to taste (not seen here but used.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh
pumpkin puree (canned will also work) 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (
dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
In a separate bowl, whisk together the
dry ingredients (quinoa flour, baking
powder, baking soda, cinnamon,
pumpkin pie spice and salt).
1 cup
dried unsulphured apricots 1/2 cup walnuts, 1/4 cup almonds, 1/4 cup
pumpkin seeds 2 tablespoons cocoa
powder Optional: 1 tablespoon agave or maple syrup Optional: 1 teaspoon vanilla Topping Variations:...
Super food [2 cups oats + 1/2 cup
dried goji berries, mulberries, cacao nibs + quinoa flakes + 1/4 cup chia seeds, hemp seeds,
pumpkin seeds + 2 tbsp maca
powder + lucuma
powder]
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili
powder, and 1 teaspoon
dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed
pumpkin
3 oz
dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1 tsp
dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled
pumpkin (from 3 1/2 pound
pumpkin), cut into 1 1/2 inch chunks
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of
pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon
powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons
pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons
dried cranberries, chopped
2 cups all purpose flour 1/3 cup brown sugar 1 tablespoon baking
powder 1 teaspoon
pumpkin pie spice 1 teaspoon kosher salt 1 stick (1/2 cup) cold salted butter, cut in thin slices 3/4 cup
dried cranberries
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking
powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1/4 cup
dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup
dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other
dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
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
First bag together and shake until very well blended: 2 cups Saco
dry buttermilk
powder 5 tablespoons baking
powder 2 tablespoons baking soda 1/4 cups vanilla
powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt
powder OR 1/4 cup malted milk
powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or
pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
Ingredients: Whole Grain Wheat Flour, Sugar,
Pumpkin Powder, Dark Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin), Natural
Pumpkin Pie Spice (Cinnamon, Ginger, Nutmeg, Allspice, Mace, Cloves), Leavening (Monocalcium Phosphate, Sodium Bicarbonate), Non-Fat
Dry Milk, Egg Whites, Natural Vanilla, Sea Salt, Xanthun Gum, Natural Enzyme.
2 cups flour 3/4 cup dark brown sugar, packed 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Pinch of cloves Pinch of salt 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 cup canola oil 1 cup plain non-fat Greek yogurt 1 large egg 1 teaspoon vanilla extract 1 cup
pumpkin purée 1/3 cup
dried cranberries
My first batch were with brown rice flour and carob
powder, agave nectar, eggs, sunflower and
pumpkin seeds, flax seeds, freeze
dried bananas and raspberries.
The ingredients are all easy to read and completely natural;
Dried banana, gluten free wholegrain oat flakes, pumpkin seeds, dried apple powder, pecan nuts, apple fibre and ground cinn
Dried banana, gluten free wholegrain oat flakes,
pumpkin seeds,
dried apple powder, pecan nuts, apple fibre and ground cinn
dried apple
powder, pecan nuts, apple fibre and ground cinnamon.
1 1⁄2 cups
dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile
powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw
pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
Ingredients: 1 Cup Spinach 1/4 Cup
Pumpkin Seeds 2 - 3 Tbsp
Dried Basil (or a handful of fresh basil leaves) 1/4 Cup Olive Oil 1 Lemon Wedge 2 Cloves Garlic Pinch of Salt & Onion
Powder
1 cup water 1 cup
pumpkin puree / cooked
pumpkin 1 cup oats 1/2 cup nutritional yeast 6 sun
dried tomatoes (I used tomatoes preserved in oil) 1 teaspoon himalayan sea salt 1 teaspoon white pepper 1 teaspoon garlic
powder 1 teaspoon onion
powder 1 cup water
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (
dried & activated if you have time — see note below) 1 cup
pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1tsp ground cinnamon 1tsp ground ginger 1 tsp vanilla
powder pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g
dried super fruits such as cherries, cranberries & blueberries
can tomato sauce, plain or Italian - style 1 can (any size) canned pure
pumpkin 1 pkg vegan pepperoni Mozzarella or vegan cheese of choice Black pepper, crushed red pepper, garlic
powder,
dried Italian herbs as desired
In a medium bowl combine all the
dry ingredients: flour, baking soda, baking
powder, salt, cream of tarter, cinnamon,
pumpkin spice, nutmeg, and ginger.
Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking
powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic
pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Apricot Biscotti: 2 1/2 cups buckwheat sprouts 2 1/2 cups sunflower sprouts 10 - 12 apricots — pitted 5 dates — pitted 1 tablespoon
dry lavender flowers plus some for sprinkle 1 tablespoon mesquite
powder 1 tablespoon maca
powder 2 tablespoons raw honey 2 tablespoons light agave nectar 1/4 cup coconut oil 1/2 cup raisins 2 handfuls
pumpkin seeds 1 tablespoon poppy seeds plus some for sprinkle 1/8 teaspoon ground ginger
INGREDIENTS 1/2 cup coconut oil, melted 1/2 cup honey 2 cups rolled old - fashioned oats 2 cups quick cooking oats or rolled oats put through the blender, food processor or magic bullet 1 cup unsweetened,
dried cranberries 1 cup
pumpkin seeds 1 cup chocolate chips 1/2 cup ground flaxseed or protein
powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon sea salt 1 cup
pumpkin puree 4 eggs, beaten
Will definitely make again: — RRB - tonight I had leftovers and added cayenne pepper, garlic
powder and
dried minced onions — also added some more
pumpkin and coconut milk (canned Lite)-- and some more veggie broth — super good.
Mix the
dry ingredients in a large mixing bowl: oat flour, almond meal, arrowroot, sea salt, baking
powder, coconut sugar,
pumpkin pie spice (or cinnamon / cardamom).
for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed juice of 1 lime 1 tbsp extra virgin olive oil 1/4 cup raw
pumpkin seeds + extra for garnish handful of chopped almonds 1/2 tsp
dried chipotle
powder salt and pepper 2 sprigs of mint, leaves chopped
1/2 cup chia seeds 1/2 cup raw sunflower seeds 1/2 cup raw
pumpkin seeds 1/2 cup gluten - free rolled oats, ground into a flour 1/4 cup raw buckwheat groats, ground into a flour (or more oat flour) 1 tsp
dried oregano 1 tsp sugar 1/2 tsp
dried thyme 1/2 tsp fine grain sea salt 1/4 tsp garlic
powder 1/4 tsp onion
powder 1 cup water
2 cups raw
pumpkin seeds you have scooped out of your
pumpkin 2 tablespoons kosher salt 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon
dried ginger
powder 1/2 teaspoon cracked black pepper
Ingredients (on my container): Organic coconut milk (water, organic coconut cream),
dried cane syrup, guar gum, sea salt, natural flavors, spices, xanthan gum,
pumpkin powder, annatto.
Mix together the
dry: — 1 1/4 c cashew meal (or I'm sure any nut meal would work)-- 1tsp baking
powder — 1 / 2tsp cinnamon (and I added in cloves and allspice for the
pumpkin effect)-- Salt
Ingredients: Carrots, Celery, Onion, Coconut Milk, Vegetable Broth,
Dry Sherry, Nutmeg, Curry
Powder, Sweet Potato,
Pumpkin
* 100 GRAND ® * ADDITIONS ™ * AFTER EIGHT ® Biscuits & Mints * ALBERS ® Corn Meal and Grits * ALPO ® * ALPO ® COME «N GET IT ® * AQUARI - YUMS ™ cat treats * BABY RUTH ® * BACI ® * BEGGIN» STRIPS ® dog treats * BENEFUL ® dog food * BIT - O - HONEY ® * BOTTLE CAPS ® * BUITONI ® * BUITONI ® Risotto & Foccacia Bread Mix * BUSY BONE ™ dog treats * BUTTERFINGER ® * CARLOS V ® * CAT CHOW ® cat food * CHEF - MATE ® * CHEW - RIFIC ™ dog treats * CHUNKY ® * COFFEE - MATE ® * COFFEE - MATE ™ LATTE CREATIONS ™ * CROISSANT POCKETS ® brand sandwiches * CRUCIAL ® * DELI - CAT ® cat food * DOG CHOW ® dog food * FAA ™ * FANCY FEAST ® cat food * FRISKIES ® canned &
dry cat food * GOBSTOPPERS ® * GOOBERS ® * GOOD START ® Infant Formulas * HI PRO ® dog food * HOT POCKETS ® brand sandwiches * KIBBLES AND CHUNKS ® dog food * KIT «N KABOODLE ® cat food * KITTEN CHOW ® cat food * KLIM ® * LA LECHERA ® Sweetened Condensed Milk * LAFFY TAFFY ® * LEAN CUISINE ® * LEAN POCKETS ® brand sandwiches * LIBBY»S ®
Pumpkin * LIK - M - AID ® Fun Dip * MAGGI ® Seasonings * MIGHTY DOG ® dog food * MILO ®
powdered beverage & ready - to - drink * MINOR»S ® * MODULEN ® IBD * MOIST & MEATY ® * NAN ® Infant Formula * NERDS ® * NESCAFÉ ® * NESCAFÉ ® Café con Leche * NESCAFÉ ® CLASICO ™ (soluble coffees from Mexico) * NESQUIK ® * NESTEA ® * Nestlé Healthcare Nutrition * NESTLÉ ® JUICY JUICE ® 100 % fruit juices * Nestlé FoodServices * NESTLÉ ® ABUELITA ® * NESTLÉ ® CARNATION ® INSTANT BREAKFAST ® * NESTLÉ ® CARNATION ® Malted Milk * NESTLÉ ® CARNATION ® Milks * NESTLÉ ® CRUNCH ® * NESTLÉ ® dessert toppings * NESTLÉ ® European Style ™ Desserts * NESTLÉ ® Hot Cocoa Mix * NESTLÉ ® Infant Formulas * NESTLÉ ® MIlk Chocolate * NESTLÉ ® NIDO ® * NESTLÉ ® SIGNATURES TREASURES ® * NESTLÉ ® SIGNATURES ™ TURTLES ® * NESTLÉ ® TOLL HOUSE ® Candy Bars * NESTLÉ ® TOLL HOUSE ® Morsels & baking ingredients * NIPS ® * NUTREN ® * NUTREN ® GLYTROL ® * NUTREN ® PULMONARY (formerly NUTRIVENT ®) * NUTREN ® RENAL (formerly NUTRIRENAL ™) * NUTREN ® REPLETE ® * NUTRIHEAL ™ * NUTRIHEP ® * OH HENRY!
1 cup
Pumpkin Seeds — soaked (2 - 4 hrs), drained and patted
dry 1 cup Sunflower Seeds — soaked (2 - 4 hrs), drained and patted
dry 1 1/2 Tbsp Olive Oil 1 Tbsp Tamari or Nama Shoyu 3/4 tsp Salt 1/4 tsp Onion
powder 1/4 tsp Garlic
powder 1/4 tsp Chili
powder 1/4 tsp Cayenne
2 pounds boneless eye round of beef, cut into 1/2 inch cubes 2 tablespoons canola oil 3 medium poblano peppers, diced 1 medium onion, diced 4 cloves garlic, minced 3 tablespoons mild chili
powder 1/4 teaspoon cayenne 1 tablespoon cumin 1 teaspoon coriander 1 teaspoon
dried oregano 2 teaspoons
pumpkin pie spice 1 tablespoon brown sugar 2 cups beef stock 1 14 oz.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking
powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1/4 cup
dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup
dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other
dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Sift together all
dry ingredients, flour, baking
powder, baking soda, cinnamon, and
pumpkin pie spice in one bowl set aside.
Sift together the
dry ingredients, flour, baking soda, baking
powder,
pumpkin spice, cinnamon and salt.
1 cup Almonds — soaked first, drain and pat
dry 1 cup Walnuts — soaked first, drain and pat
dry 1 cup Cashews 1/2 cup Brazil nuts 1/2 cup
Pumpkin seeds — soaked first, drain and pat
dry 2 T Tamari 1 t Salt, or to taste 3 T Cajun Spice Blend or 1 T each of Onion
powder, Garlic
powder and Chili
powder
In a large bowl, mix together the
dry ingredients of coconut flour, Swerve sweetener, baking
powder,
pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
In a large mixing bowl, whisk together the
dry ingredients (flour, baking soda, baking
powder, salt and
pumpkin spice).
Ingredients: Freshwater trout, salmon broth, salmon, herring meal,
dried egg, potatoes, carrots, peas, sweet potatoes, red pepper, guar gum, spinach, flaxseed meal, apples, cranberries, blueberries, cottage cheese, alfalfa sprouts,
pumpkin puree, carrageenan, sunflower oil, broccoli
powder,
dried bananas, garlic, sea salt, minerals (iron amino acid chelate, zinc amino acid chelate, cobalt amino acid chelate, copper amino acid chelate, manganese amino acid chelate, sodium selenite, potassium iodide), inulin, taurine, vitamins (vitamin E supplement, vitamin A supplement, vitamin B12 supplement, vitamin D3 supplement, thiamine mononitrate, biotin, riboflavin) choline chloride, salmon oil, rosemary, potassium chloride, yucca schidigera extract, beta - carotene