Not exact matches
(180
g)(3/4 cup) sugar 7.5 oz (220
g)(1 cup) unsalted
butter 1/4 cup sifted flour 1/4 cup milk 4 large eggs 2 - 3 teaspoons of Habanero jam (or other hot chile pepper jam) Confectioner's sugar
for decoration
1/4 cup (56
g) unsalted organic grass - fed
butter, slightly softened (or clarified
butter or coconut oil
for strict paleo)
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 pie
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 pie
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 pieces
Ingredients 200
g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350
g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more
for on top] 2 tbsp • heavy cream 1 tbsp •
butter [
for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
Their ice cream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia
for dessert to get the extra protein and skip out on the sugar, but the creamy and delicious ENLIGHTENED Ice Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut
Butter Swirl) has under 100 calories and just 3 -5
g sugar and 7 — 8
g protein.
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more
for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225
g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80
g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
As
for the preparation, I happened to have US measuring cups (another gift from my sister - in - law)- 1 cup polenta = 163
g (I measured it on my scale but one internet site said the conversion of 1 cup cornmeal should be between 128 - 130
g) and 1 tbsp
butter = 15
g. I have halved the recipe because making a dozen is just too many
for us to finish.
Pulling out the calculator you can figure that the sugar is 55 % of the flours, equaling 170
g, eggs at 32 % would be 100
g (or two large eggs), liquid (the milk and lemon juice) at 70 % would be 220
g, and the fat (
butter) at 37 % would be 113
g. It's a specific ratio, but it worked
for this jam filled muffin, and I was happy with the results.
Dough all of the above starter 180
g warm milk (water can be used instead,
for a less rich dough) 370
g bread flour 1 egg yolk 2 tablespoons of melted
butter 1 tablespoon of sugar 6
g salt
Ingredients: 190
g (1 1/2 cup) flour 40
g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225
g (1 cup)
butter or avocado oil
for a healthier choice 220
g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...
I am still learning how to do the cycling thing better, but my tips are: a) wear a good helmet to protect your head; b) ride a comfortable non-cruiser bicycle; c) use a good lock so your bicycle doesn't get stolen; d) incorporate cycling into your daily activities; e) padded cycling shorts + chamois
butter are essential
for long rides; f) gradually build up distance to cycle the long rides, taking breaks as you need them and
g) have no shame in using your granny gear (ie, your lowest possible gear)
for the big hills.
15 tbsp (200
g)
butter 1/2 tsp (0.5
g) of saffron (usually sold in 1 gram packages use 1/2 of that) 1 tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection sugar
for decoration
For what's it's worth, here's my metric conversion for a half batch: 85 g butter 225 g sugar cubes 110 ml cream 1/2 tbs fleur de
For what's it's worth, here's my metric conversion
for a half batch: 85 g butter 225 g sugar cubes 110 ml cream 1/2 tbs fleur de
for a half batch: 85
g butter 225
g sugar cubes 110 ml cream 1/2 tbs fleur de sel
2 sticks (225
g) unsalted
butter 3/4 cup (90
g) powdered sugar, sifted, plus more
for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140
g) superfine brown rice flour 3/4 cup (75
g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70
g) amaranth flour 1/2 cup (80
g) potato starch 1/4 cup (30
g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the
butter, powdered sugar, and vanilla seeds.
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted
butter, plus more
for ramekins 1/3 cup (20
g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45
g) sweet rice flour 3 ounces (90
g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
So I thought, I should probably share my gram measurements
for your recipe with others who don't get the hang of cups and ounces: 16
g dry yeast or one cube (42
g) of fresh yeast) 125
g warm water 450 (works
for me)-500
g water 85
g molasses 62
g apple cider vinegar 50
g butter 28
g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100
g whole wheat flour 375
g dark rye flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385
g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120
g bran 10
g carraway 3
g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14
g salt
I'm allergic to eggs and dairy, too, so I used cashew milk with a little apple cider vinegar
for the buttermilk, canola oil
for the
butter, and Ener -
G egg replacer
for the eggs.
For that extra punch: crunchy and nutty flavour in every bite - I added some chopped hazelnuts into the recipe and an extra 20
g (approx)
butter.
Pancake Batter 200
g / 1 3/4 cup buckwheat flour 3 large eggs (or 4 medium) 500 ml / 2 cups soy milk or milk of your choice 1 tbsp
butter, plus extra
for frying pinch sea salt
Ingredients 120
g fresh fava beans, shelled 150
g zucchini, cleaned 2 tablespoons extra virgin olive oil 2 teaspoons raw almond
butter 2 tablespoons lemon juice a small handful of fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50
g sun - dried tomatoes, soaked in filtered water
for -LSB-...]
Pin It Servings: 6 - 8 Ingredients:
for the pastry 170
g organic plain flour 80
g broad bean (fava bean) flour 125
g unsalted organic
butter, chopped into cubes 2 tbsp cold water 1/2 tsp sea salt 1 organic free range egg
for... Continue Reading →
butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of almond paste 5 large eggs, whisked 1 3/4 ounces / 45
g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml unsalted
butter, melted & cooled
1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70
g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80
g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger
Butter for frying
3 tbsp rum 30
g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55
g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15
g (1 tbsp)
butter,
for frying 15
g + 15
g (1 + 1 tbsp)
butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
Hey Di:), I don't know why this didn't work right
for you, the quantities are enough
for 500
g of powdered milk, 200
g of
butter and 200 ml of water.
1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener -
G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan
butter or shortening
for oiling the griddle 1 cup frozen or fresh blueberries
200
g digestive biscuits broken into small pieces (substitute gluten free biscuits
for a gluten free version) 100
g pecan nuts 100
g shelled pistachio nuts 6 dates (soaked in water
for a around 10 minutes before using) 120
g CHOC Chick Raw Cacao
Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract
100
g CHOC Chick Raw Cacao
Butter 5 - 6 tbsp CHOC Chick Raw Cacao Powder 6 tbsp
for a darker taste 3 - 4 tbsp CHOC Chick Sweet Freedom or other fruit syrup walnut pieces soaked in whiskey
2.7 oz (80
g) dark chocolate 5 Tbsp (76
g) unsalted
butter 4 eggs, separated 2/3 cup (80
g) coconut sugar (or other natural sugar) 1/2 cup (50
g) hazelnut meal (or bleached hazelnuts ground in a food processor) 1/3 cup (30
g) unsweetened cocoa powder 2 Tbsp brandy or rum (optional) Powdered sugar
for topping
Update on the veganization: I used Earth Balance
for butter, and En - Er -
G egg replace
for the egg.
280
g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2 cup water (1/4 cup
for marinade, 1/4
for crust) 1/2 cup almonds Handful of fresh basil 1/4 cup cornstarch 1/4 cup plain flour (gluten - free if necessary) 6 CHOC Chick Raw Cacao
Butter beans Salt and pepper, to taste
Ingredients 100
g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut
butter chopped hazelnuts,
for garnish Makes 4 servings.
for the streusel 70
g (1 dl + 1 heaping tbsp; 1/2 cup) brown rice flour 40
g (3 tbsp) light muscovado sugar pinch of salt 50
g (3 1/2 tbsp) unsalted
butter 2 tbsp almond meal Preheat the oven to 175 °C (350 °F).
1 cup / 3 oz / 85
g rolled oats 1 1/4 cups / 300 ml whole milk, heated just to boiling 1/4 cup / 2 oz / 55
g room - temperature unsalted
butter 4 tablespoons natural cane sugar 3 teaspoons aluminum - free baking powder 2 teaspoons crushed anise seed - optional 1/2 teaspoon fine grain sea salt 1 1/4 cup / 5.5 oz / 155
g dark rye flour 1 1/2 cups / 6.75 oz / 190
g all - purpose flour, plus more
for dusting more salt
for sprinkling
-- 60
g millet flour — 30
g oat flour — 50
g rolled oats, plus more
for topping — 50
g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175
g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50
g coconut oil (you can substitute with
butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
-- 1 cup (140
g) superfine brown rice flour — 1/2 cup (80
g) potato starch — 1/2 cup plus 2 tablespoons (70
g) gluten - free oat flour — 1/4 cup (30
g) tapioca starch — 1 teaspoon salt — 1/2 cup (80
g) unsalted natural pistachios — 16 tablespoons (225
g) unsalted
butter, room temperature — 3/4 cup (90
g) powdered sugar, plus more
for dusting, sifted — 1 vanilla bean, split lengthwise and seeds scraped
INGREDIENTS 250
g firm tofu 500
g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles
for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150
g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut
butter 2 - 4 tbsp tamari soy (use 2 tbsp
for a milder sauce - and up to 4 tbsp
for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp
for a milder sauce - and up to 4 tbsp
for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp
for a milder sauce and 1
for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
100
g CHOC Chick Raw Cacao
Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brillia
Butter 30
g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25
g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brillia
butter (
for a completely raw version, there really isn't any need to add this
butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brillia
butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantly!)
Ingredients: • 800
g (1 3/4 lb) Rhubarb • 1 TBSP sugar • 125
g (4.4 oz) Sugar • 125
g (4.4 oz)
Butter (room temperature) • 1 Pack vanilla sugar (or 1 tsp vanilla extract) • 1/2 Lemon (zest only) • 1 Pinch of salt • 3 Large eggs (divided) • Sugar *** (
for meringue — see step 6.)
100
g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut
butter chopped hazelnuts,
for garnish
Makes about 18 muffins: 100
g walnuts 85
g rolled oats 130
g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or
butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh
For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob
butter 50
g pecorino finely grated 50
g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200
g mussels (weight without shells) 200
g girolle mushrooms (you could substitute
for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley
1 1/4 sticks (5 oz / 150
g) unsalted
butter, softened 3/4 cup (5 oz / 150
g) superfine (caster) or granulated sugar 2 eggs 1 1/2 cups (5 oz / 150
g) ground almonds 2 tablespoons all - purpose (plain) flour 12 figs, cut into quarters 2 tablespoon slivered (flaked) almonds 1 tablespoon demerara or other raw sugar confectioners» (icing) sugar,
for dusting
For the sweet pastry dough 1 1/4 cups (5 oz / 150 g) all - purpose (plain) flour, plus extra for dusting pinch of salt 6 tablespoons (3 oz / 80 g) unsalted butter, chilled and diced, plus extra for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg y
For the sweet pastry dough 1 1/4 cups (5 oz / 150
g) all - purpose (plain) flour, plus extra
for dusting pinch of salt 6 tablespoons (3 oz / 80 g) unsalted butter, chilled and diced, plus extra for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg y
for dusting pinch of salt 6 tablespoons (3 oz / 80
g) unsalted
butter, chilled and diced, plus extra
for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg y
for greasing 3/4 cup (3 oz / 80
g) confectioners» (icing) sugar 1 egg yolk
1 package (2 1/4 teaspoons) dry yeast 1 cup warm water 3 to 4 tablespoons agave or maple syrup 3 tablespoons vegan
butter, melted and cooled 1 teaspoon salt egg replacer
for 1 egg (I use ener -
g egg replacer; you could also use 1 tablespoon flax mixed with 3 tablespoons water) 2 cups unbleached bread flour 1 cup whole wheat flour nonstick spray
* 100
g / 1 cup oat flour (I take rolled oats and grind them into oat flour in my blender) * 78
g / 2 scoops / approximately 1 cup good - tasting vanilla protein powder (I usually use Myotein
for baking) * 24
g /.25 cup powdered peanut
butter (I used Peanut Butter an
butter (I used Peanut
Butter an
Butter and Co..
1 1/2 cups (7 oz / 200
g) hard (strong) whole wheat (wholemeal) flour 1 1/3 cups (6 oz / 175
g) all - purpose (plain) flour, plus extra
for dusting 1 ⅛ teaspoons active dry (fast - action) yeast 1 1/2 teaspoons salt 2 teaspoons extra virgin olive oil 1 1/4 cups (1/2 pint / 300 ml) lukewarm water
butter,
for greasing 1 egg lightly beaten with 2 tablespoons water
8 oz / 225
g cream cheese, room temperature 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted
butter 3 eggs, well whisked plenty of toast,
for serving
1/2 pound (2 sticks) unsalted
butter, softened 1/2 cup / 3.5 oz / 100
g sugar scant 1/2 teaspoon fine sea salt 2 teaspoons rose water large grain sugar,
for sprinkling
Fat: 8.3
g Carbs: 4.7
g Sugar: 0.3
g Protein: 1.1
g; Nutrition facts based on using
butter, as the nutrition calculator I use has no option
for coconut
butter.