-- 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)
Not exact matches
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
Layers 3 ripe bananas, sliced thin 225
g / 1 1/2 cup raspberries, mashed with a fork 225
g / 1 1/2 cup blackberries, mashed with a fork 125
g nut
butter 120 ml raw date syrup (
soft dates mixed with a splash of water in a blender) 500 ml / 2 cups thick cream, chilled
10 fresh
soft medjool - like dates, pitted 75
g 85 % dark chocolate, coarsely chopped 30 (about 25
g) raw almonds 3 organic egg whites 1 tbsp extra virgin coconut oil or organic
butter, room temperature 200
g shredded coconut, unsweetened
50
g CHOC Chick Raw Cacao
Butter 3 - 4 tbsp CHOC Chick Raw Cacao Powder 2 - 3 tbsp CHOC Chick Sweet Freedom or maple syrup / date syrup 100
g dried mango 75
g g soft dried apricots
10
soft dates, pitted 65
g almond meal 3 eggs 1 ripe banana 4 tbsp
soft butter or coconut oil 50
g dark cocoa 1 tsp baking powder 1/4 cup orange juice or strong coffee 1 tsp ground vanilla
100
g soft unsalted
butter 90
g (3.2 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) granulated sugar 1/2 tsp vanilla paste [or 1/2 vanilla bean, split open and seeds scraped out] 140
g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2 tsp baking powder [or 1/4 tsp hartshorn salt] pinch of salt 1 tbsp dried (or fresh) lavender buds
Starter 75
g water 75
g strong white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400
g strong white wheat flour (100 %) 150
g milk (37.5 %) 1 egg 1 egg yolk 40
g of caster sugar (10 %) 7
g salt (1.75 %) 130
g butter, cubed and slightly
soft but still cold (32.5 %) Filling 150
g roasted and ground hazelnuts 180
g melted dark chocolate
8 3/4 tbsp (125
g)
butter, softened 1/4 cup (50
g) muscovado or
soft brown sugar 1/4 cup (50
g) firmly packed blended unrefined raw sugar 2 tsp (10 mL) molasses or golden syrup 1 tsp (5 mL) vanilla extract 2 large free - range eggs 1/2 cup (60
g) fine quinoa flour 1/3 cup (55
g) potato flour 3 tsp (15 mL) ground ginger 1/2 tsp (2.5 mL) ground cinnamon 1/2 tsp (2.5 mL) gluten - free baking powder 1/2 tsp (2.5 mL) baking soda 1 tbsp (15 mL) boiling water
2 very ripe bananas 2 organic eggs 8 large
soft date (approx. 100
g) 2 Tbsp nut
butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50
g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt
1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200
g) 100
g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or
butter,
soft 2 organic eggs A generous pinch of salt
Wet ingredients 50
g cold
soft butter, in cubes 1 egg, whisked 3/4 cup neutral yoghurt 250
g grated hokkaido pumpkin (with the skin) 8
soft dates, mashed with a fork (add a little boiling water if the dates are to chewy)
Hi I made these and they were delish but used 115
g of
butter which is a half a cup and they are way too
soft.