* If the batter seems a little too thick, add a few
extra tablespoons of milk or water to thin the batter.
If the batter is too thick to fall easily off the back of a spoon, stir in one to two
extra tablespoons of milk.
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2
extra tablespoons of milk if your tahini is very thick.
Not exact matches
I've just used a
tablespoon of the almond pulp to make ice cream; awesome flavour & took only an
extra minute as I used the same blender, added a couple
of drops
of the almond
milk I'd just made, a chopped frozen banana & some cinammon too!
2
tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container
extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut
milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Toss in the greens, garlic and zest, along with 2
tablespoons of extra virgin olive oil, 1/3 cup
of milk, and a half teaspoon each
of salt & pepper.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite coconut
milk 6
tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups
milk (I used whole) 1 cup
extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil, for greasing the baking pan
* To keep it vegan, omit completely - You'll need to add an
extra tablespoon of non-dairy
milk to compensate.
1/2 cup butter 6 - 8
tablespoons flour 3 — 3 1/2 cups
milk 1 egg, lightly beaten 6
tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices
of roasted turkey 8 - 12 slices
of toast
Extra parmesan 8 - 12 strips
of cooked bacon
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package
extra firm tofu, cut into 1 - 2 inch cubes 3
tablespoons extra virgin olive oil 5 garlic cloves, chopped 1
tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut
milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
If the dough feels a bit dry, and an
extra tablespoon of coconut
milk; if it feels a little moist — that's perfect.
200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream
of tartar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2
tablespoons nutritional yeast (flakes) 80 ml
extra virgin olive oil 200 - 250 ml oat
milk, unsweetend and unflavoured
1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz
extra firm silken tofu (1/2
of a tetra pack) 1/4 cup cold unsweetened plain non-dairy
milk 2
tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2
tablespoons extra virgin olive oil 2
tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat
milk 150 g plain tofu 2
tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat
milk 50 - 60 g vegan ham, chopped
1
tablespoon of almond butter +
extra for drizzling on top almond
milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.
1/2 cup
of raw cashews soaked in water for at least 3 hours 1/4 cup
of soy or unsweetened almond
milk 1
tablespoon of lemon juice 2
tablespoon of nutritional yeast +
extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
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.
2 cans
of full fat coconut
milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut oil 8
tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if
extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
I also added an
extra tablespoon or two
of milk as the batter seemed very dry.
200 ml Almond Breeze ® Unsweetened Almond
Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1 generous teaspoon of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smo
Milk 1
tablespoon Chia seeds — see info below 1
tablespoon Golden Linseeds — rich in Omega 3 a good dollop
of 0 % Natural Greek Yogurt (for
extra protein) 1 generous teaspoon
of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels Almond
milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smo
milk ice cubes Add all
of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple
of minutes till smooth.
1 very ripe banana 1/2 cup
of fresh blueberries +
extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3
tablespoon of almond
milk pinch
of sea salt
1 cup plus 2
tablespoons of all - purpose flour (She used King Arthur's) 1 teaspoon
of sugar 1 / 8th tsp
of salt 2 eggs 1 1/4 cup
of unsweetened almond
milk 2
tablespoons of butter,
extra for frying pan (melted) Filling — whatever you choose
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch
of whole sea salt 3
tablespoons cream
of tartar 150 ml agave syrup 50 ml
extra virgin olive oil 150 ml unsweetened, unflavoured soy
milk (OGM - free) 1
tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
My avocado was slightly less ripe than I wanted it to be so it needed some help in the blender so I added 1
tablespoon of soy
milk to provide a little
extra liquid.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2
tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus
extra for dusting 3 1/2 cups (490g) all purpose flour, plus
extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water
milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
A slice
of good - quality white bread (used Italian bread) 1/3 cup
milk 1 pound ground beef, preferably ground chuck 1
Tablespoon onion, chopped very fine 1
Tablespoon chopped parsley 1 egg 1
Tablespoon extra virgin olive oil 3
Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
If you do get a good coconut
milk but it just won't thicken up, sometimes a
tablespoon or less
of extra tapioca starch works really well too.
Add the
milk, oil, and egg yolk right into the bowl in that order (I just use a
tablespoon to measure out the liquids here because I don't want to dirty
extra dishes because
of all the components.
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch
of whole sea salt a pinch
of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12
tablespoons filtered water 50 g hazelnut butter 50 ml
extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond
milk, unflavoured and unsweetened
* Two 15 - ounce cans full - fat coconut
milk, divided * 3 full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2
Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4
extra for ice cream base * 1/2 cup chopped chocolate
I would add a scoop
of protein powder to the mixture and then add an
extra tablespoon or two
of almond
milk or water!
Approx. 1.5 cups almond
milk (or
milk of choice), add more if you prefer a runnier smoothie 1/3 cup
of walnuts, or about 20g 1/4
of an avocado 2
tablespoons chia seeds 1
tablespoon raw cacao (or to taste, I like my chocolate intense, I added an
extra half
tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener
of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch
of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
Heat a non-stick frying pan with a medium heat and add 2
tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the diced onions and minced garlic to the pan and cook for about 3 minutes, then add 1
tablespoon of all - purpose flour and mix until well mixed, then add 1/2 cup
of low - fat organic
milk and continue to mix
I think vanilla would taste great in these, maybe add 1
tablespoon of cocoa powder and an
extra teaspoon
of almond
milk if you need it.
I used coconut
milk and added an
extra tablespoon of cocoa to a doubled recipe.
The water content is a bit different, butter adds about a
tablespoon of extra water in the
milk solids but it doesn't seem to affect the recipe.
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond
milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a few pinches
of dried, powdered ginger 2
tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]
I recommend leaving out the chia / flax, reducing the
milk to 1/2 cup, and adding a couple
extra tablespoons of oats.
If you want to try adding whey to the recipe, you might need an
extra tablespoon or two
of the
milk - Jess
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened almond
milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2
tablespoons raw cacao powder 2
tablespoons peanut butter, plus
extra for serving pinch
of sea salt fresh berries, for serving
2 teaspoons active dry yeast 1 cup barely warm
milk 1/4 cup honey 1 teaspoon salt 1 large egg Zest
of 1 orange 3/4 cup raisins 3 cups bread flour, plus
extra if necessary (all - purpose will also work) 1 egg white 1
tablespoon milk
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2
tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2
tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2
tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure vanilla
extra 1
tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1
tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
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
I prefer the creamier texture plus the
extra calcium that
milk gives, so I add 2 - 3
tablespoons of powdered
milk to the dry ingredients.
All you'll need is a
milk of choice along with an optional sweetener for
extra flavor and a few
tablespoons of chia seeds.
If using more coconut sugar, I would add an
extra tablespoon of almond
milk.
(add an
extra tablespoon or two
of soy
milk if needed)
Also, if you're not using vanilla
milk, add 1 teaspoon
of pure vanilla extract and 1
extra tablespoon of cane sugar.
4 large ears corn on the cob, shucked and silk removed 2
tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1
tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2
tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond
milk 1
tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3
tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice