Not exact matches
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105
g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60
g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
(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
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
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
I made a batch yesterday and wanted to make two colors, so I made two half batches of the almond paste (in other words 70
g almond flour, 70
g icing
sugar and 25
g egg whites
for each) to which I added the color.
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
For those asking for nutritional info, I plugged the recipe into an estimator: Serving Size: 1 cutlets Amount per Serving Calories 227 Calories from Fat 78.8 % Daily Value * Total Fat 8.75 g 13 % Saturated Fat 1.2 g 6 % Cholesterol 0 mg 0 % Sodium 874.5 mg 36 % Total Carbohydrate 23g 7 % Dietary Fiber 4g 16 % Sugars 1g Protein 17g 34 % Es
For those asking
for nutritional info, I plugged the recipe into an estimator: Serving Size: 1 cutlets Amount per Serving Calories 227 Calories from Fat 78.8 % Daily Value * Total Fat 8.75 g 13 % Saturated Fat 1.2 g 6 % Cholesterol 0 mg 0 % Sodium 874.5 mg 36 % Total Carbohydrate 23g 7 % Dietary Fiber 4g 16 % Sugars 1g Protein 17g 34 % Es
for nutritional info, I plugged the recipe into an estimator: Serving Size: 1 cutlets Amount per Serving Calories 227 Calories from Fat 78.8 % Daily Value * Total Fat 8.75
g 13 % Saturated Fat 1.2
g 6 % Cholesterol 0 mg 0 % Sodium 874.5 mg 36 % Total Carbohydrate 23
g 7 % Dietary Fiber 4
g 16 %
Sugars 1
g Protein 17
g 34 % Est..
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...
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
I made them twice this week — the second batch with red fruits — and they taste great, though a little bit too sweet (I think 100 - 120
g sugar would be perfect
for me).
For reference, 1 cup of oatmeal contains 0.5
g of
sugar, while 1 cup of cornflakes can contain up to 11
g of
sugar.
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
-LSB-...] Per serving: 520 calories, 15
g fat, 9.6
g saturated fat, 11
g fiber, 15.3
g sugar, 21
g protein (calculated with skim milk) Most oatmeal recipes call
for fruits like berries and bananas, which is why we were so excited to come across a blogger that uses oranges to flavor her breakfast.
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.
Ingredients
for Gajar Ka Halwa 2 kg carrot Lost 500
g 300
g sugar 1/2 liter milk 2 tablespoons clean indigenous ghee 50 grams chopped almonds 50 grams chopped nuts...
For the pie: 1/2 cup firm silken tofu, at room temperature 3/4 cup
sugar 1.5 oz bittersweet chocolate, melted and cooled 1 tsp vanilla 2T cocoa powder 1T Ener -
G 1/4 cup warm water
for the miso caramel: adapted from food52 ingredients: 25
g sugar 10
g water 20
g heavy cream, room temperature or slightly warmer 1 teaspoon shiro miso directions: Put the
sugar and water in a heavy bottomed saucepan and bring to a boil.
NUTRITION INFORMATION
for pork only, 3/4 cup: 193 calories, 13
g carbs, 8
g sugars, 4
g fat, 1
g saturated fat, 26
g protein, 2
g fiber (from myfitnesspal.com)
For whipped cream filling: 1.5 cups whipping cream (360 ml) 3 tablespoons granulated
sugar (45
g) 2 tablespoons of instant coffee, melted in 3 tablespoons of hot water
Add 25
g powdered
sugar and whip
for another 2 to 5 minutes, or until the mixture resembles thick marshmallow fluff or very stiff whipped cream.
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)
Serves 6 Ingredients
For the crudo 1 cup (150
g) kosher salt 1/3 cup (75
g)
sugar About 1/4 cup mixed citrus zest (orange, Meyer lemon, grapefruit) 5 to 10 mint leaves One 8 - to 12 - ounce (227 to 340
g) fluke fillet, boned and skinned
To make the marshmallow fluff
for this recipe, double the amount of
sugar (100
g or 1 cup powdered
sugar).
I substituted
g / f flours, honey
for sugar, carob
for cocoa, and flax - chia mix
for egg — they turned out great!
The
sugar content per 100
g is 9.5
g (just under 2 teaspoons) but it's all from fruit so doesn't count towards the maximum recommended intake
for this age of «free
sugars» * of 4 teaspoons a day.
For the muffins — 100
g whole wheat spelt flour — 70
g white spelt flour — 60
g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70
g natural cane
sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
and because i reposted this, I felt I should do the (ballpark) nutrition legwork - Values
for unsweetened cocoa powder, off the shelf honey, YMMV Calories 412
g Calories from Fat 163
g Total Fat 18.5
g Saturated Fat 2
g Total Carbohydrate 26
g Dietary Fiber 1
g Sugars 19
g Protein 7
g
The original recipe uses 225
g of white
sugar - it might be a wee bit too sweet
for non-sweet tooth people.
20
g / 1/4 cup desiccated coconut 20
g / 1/4 cup blanched almond flakes + more
for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30
g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or
sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves
for serving
3 eggs 200
g granulated
sugar 150
g canned pumpkin puree 1/2 lemon, juiced 105
g flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ground ginger 1/2 tsp salt 120
g pecans, chopped and slightly toasted 100
g powdered
sugar,
for dusting
For the caramel filling: 220
g cream cheese, at room temperature 150
g salted caramel sauce, at room temperature 50
g powdered
sugar 50
g heavy cream
I just put the flaxseeds in and it calculated that
for 1 cup of ground flaxseeds (which is 4 larger or 5 smaller tortillas), you would get: total carbs = 32
g (dietary fiber = 32
g,
sugars = 0
g), protein = 21
g, total fat = 48
g. Hope this helps
Duggan told the court there was the equivalent of 3 tsp of
sugar in each 18
g pack, but Heinz dietician Christine Weaver said that was acceptable
for a toddler snack because it was «portion - controlled» and came from «naturally occurring fruit and vegetables.»
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.
Nutrition per serving: 343 calories, 10.5
g fat, 1.1
g saturated fat, 8.3
g fiber, 19
g sugar, 11.2
g protein (calculated
for two servings)
NUTRITION (per serving) 110 cal, 1
g pro, 14
g carb, 2
g fiber, 10
g sugars, 6
g fat, 4.5
g sat fat, 40 mg sodium MORE: The 6 Healthiest Protein Powders
For Your Smoothie
Here are 10 smoothie recipes that pack a ton of flavor
for less than 15
g of
sugar per serving.
Yields: 12 Nutrition: (Per two latke serving, calculated with 1/4 cup canola oil
for frying) 271 calories, 17.7
g fat, 5.8
g saturated fat, 216 mg sodium, 23
g carbs, 3.1
g fiber, 8.2
g sugar, 7.2
g protein
Like many other foods, the standard American sweet potato has been bred
for sweetness — 100
g contains about 6.5
g of
sugar (compare this to grapes which contain 15.5
g of
sugar per 100
g).
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)
Healthy Food Processor Carrot Cake 300
g (about 3) carrots, roughly chopped 100
g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown
sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more
for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
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
12 oz (350
g) beets 2 Tbsp lemon juice 4 Tbsp coconut
sugar 300 ml water 2 tsp agar - agar powder 1 apple (small), diced 1/2 tsp salt (
for apple soaking water)
So
for the one linked to this page from Amazon is «2 Tbsp calories 45, Total Carbs 5
g (20 calories) Fiber 2
g,
Sugars 1 g which totals up to 3 g in sugars and fiber so subtract that from 5 g Total carb and you get 2 g STARCH which is 8 calories of STARCH and represents 18 % of the total calories is STARCH with 11 % as sugar for a total of 29 % as blood sugar raising compo
Sugars 1
g which totals up to 3
g in
sugars and fiber so subtract that from 5 g Total carb and you get 2 g STARCH which is 8 calories of STARCH and represents 18 % of the total calories is STARCH with 11 % as sugar for a total of 29 % as blood sugar raising compo
sugars and fiber so subtract that from 5
g Total carb and you get 2
g STARCH which is 8 calories of STARCH and represents 18 % of the total calories is STARCH with 11 % as
sugar for a total of 29 % as blood
sugar raising components.
For a sweeter sauce, add an additional tablespoon (12
g)
sugar.
Ingredients
For the crust 260
g semi-whole wheat flour 40
g whole rice flour half a teaspoon whole sea salt 100 - 120 ml filtered water 120 ml extra virgin olive oil
For the filling (to fill 4 - 6 baskets) 100
g chopped walnuts 2 tablespoons rice malt syrup 4 tablespoons apricot jam, with no added refined
sugar -LSB-...]
Ingredients
For the filling (quantitites are enough for 3 -8 cm - tartlets) 120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar For the crust See -LSB-.
For the filling (quantitites are enough
for 3 -8 cm - tartlets) 120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar For the crust See -LSB-.
for 3 -8 cm - tartlets) 120
g fresh blueberries, cleaned 60
g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado
sugar For the crust See -LSB-.
For the crust See -LSB-...]