65 g butter 185 g honey 85
g sugar pinch of gingerbread spice 10 g cocoa powder 400 g flour pinch of baking powder 1 egg
Not exact matches
Batter: 100
g (3/4 cup plus 1 1/2 tablespoons) flour 80
g sugar (1/4 cup plus 1/8 cup plus 1 teaspoon) 1 1/4 teaspoons baking powder 1
pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2 teaspoons) soy milk 60 ml (1/4 cup) vegetable oil
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
-- 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)
To make the shortbread cookies (makes about 15): 120
g (1/2 cup) refined coconut oil, room temperature 60
g (1/2 cup, unsifted) powdered
sugar 2 tablespoons cornstarch 170
g (1 1/2 cups plus 2 tablespoons) flour 1/4 teaspoon baking powder 1
pinch salt 1 tablespoon soy milk, optional
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
2 large eggs 3 tbsp
sugar pinch of salt 450
g whole milk ricotta 3 tbsp sour cream 100
g white chocolate zest of a lemon juice of 1/2 lemon 2 tbsp almond flour
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
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
150
g whole oatmeal flour 50
g semi-whole wheat flour 50
g whole kamut flour a
pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150
g rice malt syrup 60
g unrefined cane
sugar such as muscovado
Ingredients 150
g whole oatmeal flour 50
g semi-whole wheat flour 50
g whole kamut flour a
pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150
g rice malt syrup 60
g unrefined cane
sugar such as muscovado Makes -LSB-...]
Pin It Ingredients: cake 200
g all - purpose flour 200
g sugar 5 eggs 1 teaspoon baking powder
pinch of salt blackcurrant mousse 350
g black currants 450
g greek yoghurt 80
g sugar 100
g icing
sugar 400 ml heavy... Continue Reading →
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
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).
Pin It Ingredients: For the pizza dough (2 pizzas): 250
g flour plus extra for dusting 1 tsp dried yeast 1 tsp sea salt
pinch of caster
sugar 150 ml (a bit more than a half of cup) of warm... Continue Reading →
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 →
-- 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
200
g (1 1/2 cups plus 2 1/2 tablespoons) whole spelt flour 100
g (3/4 cup plus 1 tablespoon) all - purpose flour 180 ml (3/4 cup) soy milk 2 teaspoons instant yeast 55
g (1/4 cup) margarine (or coconut oil) 75
g (1/4 cup plus 2 tablespoons)
sugar 1
pinch salt
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.)
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 yolk
10 cups (14 fl oz / 400 ml) apple (cider) vinegar 1 3/4 cups (12 oz / 350
g) superfine (caster) or granulated
sugar 2 cinnamon sticks 2 teaspoons coriander seeds 2 teaspoons ground allspice large
pinch of saffron threads, lightly crushed 6 Bosc (Conference) pears, peeled with the stem intact
100
g ground almonds 100
g rice flour 150
g coconut
sugar 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1/2 tsp baking powder
pinch Himalayan pink salt 100
g coconut oil, gently melted 1 egg, lightly whisked with a fork
100
g)(28 %) 50
g brown
sugar (12 %) 85
g unsalted softened butter (24 %) 7
g salt (2 %) 110
g milk (31 %) ** 90
g raisins, soaked in rum (25 %) *** lemon zest of one lemon orange zest of one orange
pinch of ground cloves 1/2 tsp cinnamon 1/4 tsp ground nutmeg ** NOTE: Please feel free to add more liquid (steps of 10
g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
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
for the crust 220
g (4 dl; 1 2/3 cups) all - purpose flour + more to dust 1 large
pinch of fine sea salt 2 tbsp granulated
sugar 150
g cold, unsalted butter, cut into cubes 4 tbsp ice cold water
Hot cross paste 70
g flour (I used the same flour as in the dough) 20
g oil (I used sunflower oil) 60
g water Vanilla
sugar glaze 1 tbs brown
sugar 1 tbs boiling hot water
pinch of vanilla powder
for the crust 165
g (5.8 oz; 3 dl; 1 1/3 cups minus 1 tbsp) all - purpose flour 60
g (2.1 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) buckwheat flour 1 large
pinch of fine sea salt 2 tbsp granulated
sugar 150
g (5.3 oz) cold, unsalted butter, cut into cubes 3 — 4 tbsp ice cold water
Crumble 60
g (2 oz; 2 dl) desiccated coconut 50
g (1 3/4 oz; 1 dl + 1 tbsp) rolled oats 40
g (1 1/2 oz; 1 dl + 2/3 tbsp) all - purpose flour 45
g (1 1/2 oz; 1/2 dl) demerara
sugar 1 tsp cinnamon
pinch of salt 60
g (2 oz) unsalted butter, cold & diced
Try this recipe, from MOF Stephané Tréand 500
g milk 50
g butter 2 vanilla beans 200
g cream 190
g flour 420
g sugar 120
g eggs 20
g egg yolks 60
g rhum
pinch salt Bring milk, butter & vanilla beans to boil.
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
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)
Starbucks Blueberry Muffins Recipe Ingredients 150
g cold unsalted butter 3/4 cup
sugar 3/4 cup sour cream 2 eggs 2 cups all purpose flour Zest of one lemon 1 1/2 tsp baking powder 1/3 tsp cinnamon 1/4 tsp ground cloves 1 tsp vanilla extract 1 pack of blueberries
Pinch of ground cardamom 1/4 tsp salt -LSB-...]
2 1/4 cups (315
g) all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 1/2 teaspoons plus a big
pinch ground cinnamon 1 1/2 teaspoons ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 1 cup (215
g) packed dark brown
sugar 1/4 cup (75
g) unsweetened applesauce 1/3 cup (80 ml) mild molasses 2 large egg whites, at room temperature 1/2 cup (50
g) finely chopped Candied Ginger 1/2 cup (100
g) granulated
sugar