It is important to note that to obtain 180 ml of milk, 30
g of powdered milk is the needed amount and to obtain 200 g of cereal, on average, 20 g of cereal powder is enough, whereas for the homogenized food products the value in ml is almost equal to that in g. For the calculations carried out, it was assumed that all cereals, including pasta and rice, were equivalent.
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.
Not exact matches
3/4 cup unsweetened almond
milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105
g) buckwheat flour 3/4 cup (90
g) millet flour 3/4 cup (90
g) tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1/2 cup / 85
g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45
g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60
g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking
powder 1/2 tsp cinnamon zest
of 1 lemon
1/8 cup pea protein
powder (I used our lovely non-GMO golden pea protein
powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml almond
milk 1/8 cup cocoa
powder (18.5
g) 2 tbsp (32
g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13
g) date syrup (or your natural sweetener
of choice) Stevia drops to taste or your sweetener
of choice (I used these ones, they's the best in my opinion)
Muffin 1 cup + 1 tablespoon (100
g) oat flour 1 cup + 2 tablespoons (150
g) white rice flour 1/4 cup + 2 tablespoons (60
g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (170
g) white granulated sugar 1 tablespoon
of baking
powder 1 teaspoon
of salt 3/4 cup (6 fl oz or 170
g)
of whole
milk 1/4 cup (2 fl oz or 60
g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2 cup (115
g or 1 stick) unsalted butter, melted and cooled
I had 6 beautiful muffins just as yours by mixing: 150
g oatmeal mixed very fine 2 teasp baking
powder a sprinkle
of salt 150
g dates 25
g lavender honey 3 drops almond essence 5
g coconut oil 1 egg 150
g soy yoghurt (otherwise it was too dry 1 table sp almond
milk not sweetened mini chunks black chocolate with stevia
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
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener -
G Egg Replacer
Powder + 2 Tbsp warm water 2 Tbsp soy
milk salt black pepper olive oil cornmeal Pizza Dough
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
8 large eggs 1 1/2 cups (300
g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream
of tartar 1/2 cup whole
milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210
g) all purpose flour zest
of 1 medium lemon finely grated 2 teaspoons
of culinary quality matcha
powder (optional for marbling)
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100
g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80
g [3 oz] firm tofu, thinly sliced 150
g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (
of choice) 1 teaspoon turmeric
powder 200 ml coconut
milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
100
g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao
Powder 1 tbsp coconut
milk (use the fat on top) 2 tbsp maple syrup (or sweetener
of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1 pinch salt (generous)
150
g semi-whole wheat flour 50
g chestnut flour 50
g whole rice flour 50
g cornstarch half a teaspoon
powdered cinnamon a pinch
of whole sea salt 2 teaspoons cream
of tartar 70 ml extra virgin olive oil 100
g rice malt syrup 230 ml oat
milk 3 small apples (I used Fuji), peeled and pureed using a food processor
12 ounces blueberries (fresh or frozen) 1 cup rice flour 1 cup garbanzo bean flour 1/2 cup tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/4 cup Ener -
G Egg Replacer 1/2 cup cold water 1/4 cup sugar (evaporated cane juice) 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup soy
milk or other nondairy
milk 1/2 cup
of boiling water
345
g unsalted butter, at room temperature 450
g sugar 5 eggs 2 tsp vanilla extract 245
g coconut
milk 320
g flour 100 coconut flour 2 tsp baking
powder pinch
of salt
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
First
of all I suppose substituted coconut oil for coconut sugar for brown sugar, coconut
milk for almond
milk, I used coconut flour, energy
g egg for baking
powder.
The fine - tuning consists
of substituting whey
powder with an equivalent quantity (2.1
g / 100
g total product)
of milk powder (from 6.6 % to 8.7 %
of total product).
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
Ingredients: 3/4 cup (100
g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond
milk 2 (3.5 oz / 100
g each) soy - free dark chocolate bars 3 cartons (6 oz / 170
g each)
of So Delicious Greek almond or coconut
milk yogurt 1/3 cup (50
g) coconut sugar or other natural sugar 1/3 cup (55
g) gluten - free flour or rice flour 1 carton
of raspberries for garnish
Powdered sugar for dusting (optional)
200
g semi-whole Manitoba flour 100
g whole rice flour 2 teaspoons cream
of tartar a pinch
of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat
milk half a teaspoon
of essicated ginger
powder half a teaspoon cinnamon
powder 2 - 3 pinches
of powdered cloves 3 - 4 pinches
of grated nutmeg a pinch
of mace
powder a pinch
of vanilla
powder a pinch
of cardamom
powder 2 firm apples (I used Golden Delicious)
Ingredients: 10 oz (250
g) sweet potatoes, peeled and diced into 1 inch (2.5 cm) cubes 24 oz (700
g) Greek plain yogurt 2 eggs 2 - 5 Tbsp coconut sugar (I used 3 Tbsp) 4 Tbsp rice flour or
powdered skim
milk 1 tsp vanilla extract Whipped cream or fruit sauce
of your choice (optional)
150
g unsalted butter, softened 200
g caster sugar, divided 1 tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1 tsp lemon juice 240
g plain flour pinch
of salt 3/4 tsp baking
powder 3/4 tsp bicarbonate
of soda 50
g dessicated coconut 6 — 7 tbsp
milk
Ingredients 280 - 300
g cooked semi-whole rice 100 ml coconut
milk, unsweetened and unflavoured 100 ml almond
milk, unsweetened and unflavoured a few pinches
of vanilla
powder 2 handfuls raspberries, cleaned maple syrup, to taste a handful
of toasted pumpkin seeds Makes 2 servings.
Pin It Ingredients: 5 dl (2 cups) whole
milk 130
g (5 ounces) bittersweet 70 % chocolate, chopped 2 Tbsp brown sugar 1 1/2 tsp Chocolate Pudding
Powder Vanilla bean, scraped (optional) 1/2 tsp cinnamon (optional) pinch
of salt Pin... Continue Reading →
1 x 400 ml tin
of coconut
milk - but only use the fat from the top 4 tbsp CHOC Chick cacao
powder 3 tbsp Fruit syrup 28
g CHOC Chick cacao butter (20 beans), melted
Ingredients For the «jelly puddings» 500 ml mixed berry juice (the one I used was a blend
of blackcurrant, cranberry, strawberry and raspberry juices) 3 teaspoons agar
powder For the white chocolate sauce 100
g white chocolate (I used vegan white chocolate chips) half a teaspoon ground cinnamon 200 ml soy
milk 1 teaspoon cornstarch -LSB-...]
Ingredients 200
g semi-whole Manitoba flour 100
g whole rice flour 2 teaspoons cream
of tartar a pinch
of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat
milk half a teaspoon
of essicated ginger
powder half a teaspoon cinnamon
powder 2 - 3 pinches
of powdered cloves 3 - 4 pinches -LSB-...]
Ingredients 2 bananas, peeled 350 ml almond
milk 170
g almond butter 100 ml agave syrup 2 tablespoons arrowroot a pinch
of vanilla
powder a pinch
of dried ginger
powder a pinch
of whole sea salt 80 ml coconut
milk 3 - 4 handfuls
of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]
Ingredients For the mini loaves 150
g semi-whole wheat flour 50
g chestnut flour 50
g whole rice flour 50
g cornstarch half a teaspoon
powdered cinnamon a pinch
of whole sea salt 2 teaspoons cream
of tartar 70 ml extra virgin olive oil 100
g rice malt syrup 230 ml oat
milk 3 small -LSB-...]
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200
g) gluten - free flour 2 tsp baking
powder 1/2 tsp salt 3 eggs 100 ml
milk (I used almond
milk) 100 ml plain yogurt 1/4 cup (30
g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs
of your choice (optional)(I used tarragon.)
Pin It Ingredients: 50
g cashews previously soaked for minimum 2 - 3 hours 80
g coconut cream the thickened coconut cream from a can
of full - fat coconut
milk 2 frozen bananas 1/3 cup blueberries fresh 1 teaspoon maqui berry
powder Read... Continue Reading →
Print Raspberry overnight oats smoothie bowl Ingredients 80
g rolled oats 2 dl almond
milk 1 tablespoons white chia seeds 1 frozen banana 1/2 cup frozen raspberries 1 teaspoon raspberry
powder a pinch
of maqui berry
powder a pinch
of vanilla Instructions Soak 80 gr -LSB-...]
Print Carob and chocolate oatmeal dessert Ingredients Base mixture 120
g rolled oats 3 dl almond
milk or any other alternative 1 tablespoon chia seeds 3 bananas 1 tablespoon peanut butter Carob layer 1/2
of base mixture 3 tablespoons carob ground 1 tablespoon cacao
powder -LSB-...]
cookies 1 cup (120
g) chickpea flour 3⁄4 cup (85
g) oat flour 3⁄4 cup (108
g) coconut sugar 1⁄2 cup (40
g) cacao
powder, plus extra for dusting 1 teaspoon psyllium husk
powder 1⁄4 teaspoon baking soda Pinch
of fine salt 1⁄4 cup (60 ml) coconut oil, melted 1 teaspoon pure vanilla extract 1⁄4 cup plus 1 tablespoon almond
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)
1/2 cup / 85
g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45
g rolled oats 3/4 cup / 60
g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking
powder 1/2 tsp cinnamon zest
of 1 lemon
2 ripe bananas, mashed 2 eggs 3 tbsp
milk of your choice 1 tbsp coconut oil, soft 2 tbsp honey 75
g almonds, ground 3 tbsp coconut fiber 60
g flour 60
g fresh berries, or thawed from the freezer 1 tsp baking
powder 1 tsp baking soda 1/2 tsp vanila
powder
1 cup (250 ml) full - fat coconut
milk (canned) 1 tablespoon lemon juice 1 cup (140
g) superfine brown rice flour 3/4 cup (90
g) millet flour 3/4 cup (90
g) quinoa flour 1/4 cup (25
g) almond flour 1 tablespoon baking
powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115
g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90
g) diced rhubarb 3 ounces (90
g) sliced strawberries 3 ounces (90
g) raspberries 1/2 teaspoon ground pink peppercorns
about 200
g of left over chicken meat 1 liter
of chicken stock 200 ml coconut
milk a large piece
of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric
powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can
of bamboo shots 1 red pepper, diced juice from one lemon 100
g vermicelli noodles or other thin rice noodles a large bunch
of coriander, chopped
Ingredients For the cake 150
g semi-whole wheat flour 150
g millet flour a pinch
of whole sea salt half a teaspoon cream
of tartar 4 Granny Smith apples 160 ml unsweetened and unflavoured almond
milk 100 ml extra virgin olive oil 170
g rice malt syrup a few pinches
of vanilla
powder For the -LSB-...]
The Hipp Organic Combiotic Growing Up
milk powder has 7.9
g of sugar per 100 ml, while full fat cow's
milk has just 4.7
g.
WEEKDAY Breakfast: 2 scoops
of Optimal Protein
Powder with 120 ml
of rice
milk, 1/2 cup
of organic frozen fruit, 113
g of Greek yoghurt, 1/2 a teaspoon
of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon
of raw sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken quinoa (170
g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper
Egg - free version: Use 2 tbsp chia seed meal (16
g / 0.6 oz) instead
of 1 egg + 1/4 cup coconut
milk or heavy whipping cream + 1 tsp psyllium husk
powder.
For the bake: 1/4 cup (20
g) rolled oats 2 Tbsp (14
g) oat bran * 2 Tbsp (15
g) flour
of choice ** 1/4 tsp baking
powder pinch
of salt 1/2 medium ripe banana (50
g) 1/4 cup (60 ml) unsweetened almond
milk 1/2 Tbsp (8 ml) maple syrup 1/2 tsp.
1/4 cup (20
g) rolled oats 2 Tbsp (14
g) oat bran * 2 Tbsp (15
g) flour
of choice ** 1/4 tsp baking
powder pinch
of salt 1/2 medium ripe banana (50
g) 1/4 cup (60 ml) unsweetened almond
milk 1/2 Tbsp (8 ml) maple syrup 1/2 tsp.