Toasted Sesame seeds 360 g Toasted Natural almonds 300 g Sugar 400 g Glucose 60 g Water 60
g Salted butter 35 g Vanilla bean (scraped)(1)
Caramelized Almond Topping 60
g salted butter 1/4 cup brown sugar 2 tbsp liquid honey 1 tsp vanilla extract 1 cup raw sliced almonds
65 g orange juice 25 g heavy cream 75 g sugar 20 g corn syrup 100
g salted butter, at room temperature 1 tbsp orange liquor (optional)
340.5
g salted butter, softened to room temp 384g powdered sugar 96g unsweetened cocoa powder 2 tsp vanilla extract 3 - 4 tbsp heavy whipping cream
Not exact matches
Mushroom Soup 2 tbsp coconut oil, olive oil
butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250
g) portobello mushroom, cleaned 8 (250
g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea
salt and black pepper
Pastry 3/4 cup / 100
g oat flour (or 1 cup / 100
g rolled oats mixed into flour in a food processor) 1/3 cup / 50
g rice flour 1/2 cup / 50
g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea
salt 90
g / 3 oz chilled
butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65
g) hazelnuts 1 1/2 cup (120
g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35
g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30
g) sorghum flour 3 tablespoons (30
g) sweet rice flour 2 tablespoons (18
g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea
salt 1/2 cup + 3 tablespoons (150
g) unsalted
butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
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 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
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
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
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
* 500
g minced beef * 2 tomatoes * 2 dl Chreme Freche * 1 dl Cream * 200
g Cheese * 25
g Butter * Different spices (
salt, pepper, chili powder, garlic is recommended)
1 cup Earth Balance vegan
butter 1 cup sugar 1/4 teaspoon
salt 2 teaspoons vanilla 1 1/2 teaspoons Ener -
G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup of water 3 cups all purpose flour cinnamon sugar
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...
Butterscotch Cake Batter 1/2 cup (90
g) teff flour 1/2 cup (90
g) potato starch 1/2 cup (70
g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30
g) white rice flour 1/4 cup (30
g) tapioca starch 2 tablespoons (20
g) ground white chia seeds or ground golden flax meal 1 teaspoon sea
salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115
g or 1 stick) unsalted
butter 1 1/4 cup (275
g) dark brown sugar 1/2 cup (100
g) white granulated sugar 1/2 cup (100
g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
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
4 oz 110
g organic cornstarch or rice flour 2 teaspoons fine - grain sea
salt 2 teaspoons baking powder 1 teaspoons baking soda 4 cups 1 L buttermilk 1/2 cup 4 oz 115
g butter, melted and cooled 4 eggs, separated
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut
butter (smooth or crunchy) 1 Ener -
G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of
salt 1/2 cup peanut
butter and / or chocolate chips
180
g unsalted
butter 150
g chocolate, coarsely chopped 1 1/2 cup (90
g) all - purpose flour 2 tbsp cornstarch 1/2 tsp baking powder 1/2 tsp
salt 1 cup (200
g) sugar 4 eggs 1tsp vanilla extract
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
3/4 cup (105
g) superfine brown rice flour 1/3 cup (45
g) amaranth flour 1/4 cup (30
g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea
salt 8 tablespoons cold unsalted
butter, cut into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice water
1/4 cup plus 2 tablespoon (60
g) quinoa flour 2 tablespoon plus 2 teaspoon (36
g) yellow corn meal 1/4 cup plus 2 tablespoon (60
g) corn starch 1/4 cup plus 2 tablespoon (60
g) potato starch (not potato flour) 2 tablespoon plus 2 teaspoon (30
g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon
salt zest from two lemons 1 cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted
butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4 cup (30
g) golden flax meal
75
g / v. scant 2/3 cup rye flour 175
g / 1 1/2 cups unbleached all - purpose flour 1/4 teaspoon fine grain sea
salt 8 oz / 1 cup
salted butter 1/3 cup / 80 ml cold water or beer
-- 75
g almond — 75
g hazelnut — 150
g chocolate (70 % cocoa content)-- 125
g soft
butter — 50
g cane sugar — 3 organic eggs, separating the white parts from the yolks — pinch of
salt — 1 vanilla bean, split and seeded (this wasn't in the recipe I added as an extra)
1 egg 1 oz (30
g) of ham 2 portobello mushrooms 1 small garlic clove 1 tablespoon of chopped parsley 2 teaspoons of creme fraiche 1 tablespoon of olive oil 1 slice of bread
Butter Salt & Pepper
2 cups (284
g) all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon
salt 1 cup (2 sticks; 227
g) unsalted
butter, room temperature 1 1/2 cups (297
g) granulated sugar 1/4 cup (50
g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170
g) bittersweet chocolate, chopped into bite - size pieces averaging 1/2 inch
1 tablespoon unsalted
butter 1 1/4 pounds / 20 ounces / 570
g Yukon Gold potatoes 1/2 cup / 120 ml heavy cream 2 pounds / 32 oz / 910
g ripe tomatoes a small handful of basil leaves, slivered sea
salt and freshly ground pepper
300
g almond meal 5 - 6 tablespoons muscovado sugar a few pinches of cinnamon powder 1 large tablespoon cocoa powder a pinch of whole sea
salt 70
g pure cocoa
butter, melted 30 ml extra virgin olive oil 1 tablespoon almond
butter
gluten free if intolerant) 1 cup / 250 ml / 100
g almond flour / meal 1/2 cup / 125 ml / 80
g rice flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea
salt 3.5 oz / 100
g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200
g blueberries
1 cup / 240 ml / 120
g finely chopped sunflower seeds 1 cup / 240 ml / 90
g rolled oats, choose gluten free if intolerant 1/2 cup / 120 ml / 60
g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp
salt 5 tbsp / 75
g butter, room temperature 1/3 cup / 80 ml maple syrup 1 egg, separated
2 cups / 500 ml / 200
g almond flour 1/2 cup / 125 ml / 75
g buckwheat flour 1 tsp baking powder 2 - 3 tbsp poppy seeds 1/2 tsp sea
salt 100
g butter 1/2 cup / 125 ml honey or maple syrup 2 organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)
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 →
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)
1 cup / 240 ml rolled oats 1/2 cup / 120 ml / 70
g ground almond flour 2 tbsp corn starch a pinch sea
salt 1/2 tsp vanilla extract or ground powder 3 tbsp coconut oil or
butter 2 tbsp maple syrup or honey
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
3 prosciutto slices 6 shallots (or 2 onions) 2 oz (55
g) of blue cheese 2 tablespoons of raspberry vinegar (or red wine)(Click here to buy online) 1 1/2 tablespoons of
butter 1 tablespoon of granulated sugar
Salt and pepper
2 tbsp cocoa powder 250
g (4 1/2 dl; 2 cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine sea
salt 2 eggs 175
g (2 dl; 3/4 cup plus 2 tbsp) granulated sugar 2 1/2 dl (1 cup) buttermilk 180
g bittersweet chocolate (70 % cocoa), melted & cooled 90
g bittersweet chocolate (70 % cocoa), roughly chopped 115
g (1 stick) unsalted
butter, melted & cooled to room temperature flaked sea
salt, to sprinkle on top optional: dried flowers, to sprinkle on top
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
Chicken & chickpea salad 400
g chicken filets +
butter oil to fry 3 tbsp tahini 3 Tbsp olive oil Juice from 1 lemon
Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50
g fresh spinach
185
g flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp
salt 2 tsp pumpkin pie spice (or your mix of cinnamon, nutmeg, ginger and cardamon) 185 pumpkin puree 45
g ricotta cheese 125
g butter, at room temperature 180
g brown sugar 3 eggs, at room temperature 1 tsp vanilla extract
260
g flour 100
g shredded coconut 1/2 tsp baking powder pinch of
salt 170
g butter, at room temperature 140
g sugar 1 egg, lightly beaten
113
g (1 stick)
butter, at room temperature 100
g granulated sugar 65
g sour cream 2 large eggs, at room temperature 1 tsp vanilla extract zest of 1 lime 250
g flour 90
g almond meal (or flour) 1,5 tsp baking powder 1/2 tsp baking soda 1/2 tsp
salt
1 small bunch of fresh dill ~.5 oz / 15
g 9 tablespoons extra virgin olive oil 3.5 pounds / 56 oz / 1.5 kg leeks 6 tablespoons unsalted
butter fine grain sea
salt 2 large, thin - skinned potatoes, thinly sliced 3 medium garlic cloves, thinly sliced
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
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