Also, can't do onion so did 1 tsp garlic and almost
a full tsp of salt.
Not exact matches
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2
tsp baking powder 1
tsp baking soda 1/2
tsp salt 1 large egg 1 large egg yolk 1 cup
full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1
tsp vanilla extract zest
of 1 lemon or lime 12
tsp of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4
tsp lime juice 2/3 cup sifted powdered sugar
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1
tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1
tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1
tsp baking soda 1
tsp salt 1 1/2 cups
of peppermint baking chips (found in the baking isle) Plus one
full bag
of peppermint baking chips for garnish Directions: 1.
1 cup cashews 1 14 - ounce cans coconut cream OR
full fat coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1 bean or 1
tsp pure vanilla extract Pinch
of salt 1 vegan chocolate bar (
salted Caramel yes please)
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (
full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2
tsp cumin powder 1
tsp coriander powder 1/2
tsp garam masala pinch (or more)
of red chilli powder (optional) pinch
of red food coloring (optional)
salt and pepper to taste
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1
tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a
full tablespoon
of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then
salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount
of chopped scallions, and an equal amount
of chopped peanuts as a garnish.
1 c
of all purpose flour 1
tsp salt 2.5 chuck roast, trimmed and cubed 3 tbl
of vegetable oil, canola oil or olive oil 2 c
of a dry,
full - bodied red wine 4 cloves
of garlic, chopped 2 sprigs
of thyme 2 bay leaves 24 baby white onions
1
tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4
tsp fenugreek 1/4
tsp brown mustard seeds 1
tsp curry powder 1/4
tsp garlic powder 1/4
tsp ginger powder 1/4
tsp of coriander 1/4
tsp of garam masala
salt & pepper to taste 1 medium head
of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups
of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat coconut milk 1/4
tsp each
of fenugreek, brown mustard seeds & curry powder 1/4 cup
of cilantro, roughly chopped, the juice
of a lime & sea
salt to garnish
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm piece
of fresh ginger, sliced 5g 2 cm piece
of fresh turmeric root, sliced or 1/2
tsp of turmeric powder 2
tsp garam masala 1
tsp ground coriander 1
tsp ground cumin 1/2
tsp dried chilli flakes 1
tsp sea
salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea
salt 1 cup 270 ml tin
of full fat coconut cream (or milk)
FOR CHURROS 100g unsalted butter, diced 175g plain flour (sieved) 1/4
tsp baking powder 3 large eggs, beaten pinch
of sea
salt 200 ml
full fat milk
Batter 3/4 cup ground almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2
tsp ground vanilla 1/2
tsp baking powder a pinch
of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5 cup
full fat coconut milk (50 ml)
Ingredients: 2
tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced Pinch
of crushed red pepper flakes 1
tsp ground cumin 1
tsp turmeric powder Pinch
of ground coriander Pinch
of ground cardamom Pinch
of Wright
salt or other recommended
salt Dash
of ground black pepper 1/2 large head cauliflower, roughly chopped 2 cup unsweetened,
full - fat... Read More»
The Filling: 5 medium avocados 1/2 cup organic
full - fat coconut milk 20 key limes, zested and juiced (should get almost 3/4 cup
of lime juice and a couple Tbsps
of lime zest from the limes, depends on their size) 1
tsp pure liquid stevia 1 Tbsp vanilla extract pinch
of sea
salt to enrich flavors
-LSB-...] Roasted Carnival Squash Salad Ingredients: 1 medium large carnival squash seeds from the squash olive oil,
salt, and pepper 4 cups
of assorted seasonal greens 1/2 cup crumbled soft cheese 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1/2
tsp dijon mustard
salt and pepper (Find the
full recipe and directions here at The Muffin Myth)-LSB-...]
2 c pumpkin puree 3 free - range eggs 1 13oz can
of organic
full - fat coconut milk 1/2
tsp sea
salt 1
tsp ground cinnamon
1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated (white) sugar 1 1/4 cup brown sugar, packed 2 large eggs 2
tsp pure vanilla extract 2 1/2 cups all - purpose flour 9 graham crackers finely crushed in a food processor (1 sleeve / package
of graham crackers; about 1 rounded cup
full) 1 1/2
tsp baking soda 1
tsp salt 1 (12 oz) bag semi-sweet miniature chocolate chips 1 cup miniature Jet Puffed Mallow Bits 1 Hershey's Milk Chocolate Bar, cut into small pieces
1/2 cup coconut flour 1/2
tsp baking soda 1 1/2
tsp cinnamon dash
of cardamom 1/4
tsp salt 2/3 cup unsweetened applesauce 1/3 cup palm shortening 1/4 cup
full fat coconut milk 3 TBS chia seeds with 9 TBS water, sit for 15 minutes
150g fresh or frozen blackberries 2 tbsp caster sugar 1
tsp cornflour 200g ginger nut biscuits 70g unsalted butter, melted A pinch
of salt 750g
full - fat cream cheese, at room temperature 300g sour cream, at room temperature 5 level tbsp cornflour 175g caster sugar Zest
of 1/2 a lemon, finely grated 1
tsp vanilla bean paste or extract 5 large free - range eggs, at room temperature, plus 1 egg white