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
Not exact matches
Gingersnap Cookies 2 cups
ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan
butter or almond
butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons
ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optional
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh
ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon
ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut
butter Salt to taste
1 cup standard nut
butter (preferably using half cashew nuts, half sunflower seeds) 1 - 2 tsp
ground turmeric 1 tsp
ground cinnamon 1 tsp
ground ginger 1 - 2 tbsp maple syrup
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond
Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce 1/2 cup almond
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh
ginger 1 tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
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
Blondies: 1/2 cup unsalted
butter, melted and cooled slightly 1 cup light brown sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup finely shredded carrots, * packed (5 - 6 medium carrots) 1 cup all - purpose flour 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optional
Includes oats,
butter, molasses, brown sugar and
ground ginger.
3 + tablespoons ghee or clarified
butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled
ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon
ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
1 16 ounce jar cashew
butter 3 tablespoons aquafaba * (chickpea canning liquid) 2 tablespoons molasses (not blackstrap) 1 1/3 cups dark brown sugar, packed 1 tablespoon (3 teaspoons)
ground ginger 2 teaspoons
ground cinnamon 1/4 teaspoon Kosher or sea salt 3 tablespoons cornstarch 1/8 teaspoon baking powder
:D I can never really leave a recipe alone, so I added and changed up some things: 1 / 2c honey -LCB- fresh from a hive upstate -RCB-, a handful of oats, a couple dashes of
ground ginger, 1/2 as much
butter -LCB- unsalted -RCB-, with some walnut oil to compensate, and some extra burbon.
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan
butter or coconut oil 1/4 cup almond
butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4
ground ginger 1/2 tsp
ground cinnamon
ingredients: for the cake: 4 tablespoons (55 grams) unsalted
butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon
ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely
ground almonds 1/2 cup (120 grams) milk
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking powder 1/2 tsp salt 1 tsp
ground cinnamon 1 1/2 tsp
ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted
butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds
6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons
ground ginger 4 teaspoons
ground cinnamon 1 1/2 teaspoons
ground cloves 1 teaspoon finely
ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted
butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
Butternut Squash — Eggs — Maple Syrup — Vanilla — Tapioca Flour — Coconut Flour — Cinnamon — Nutmeg — Allspice —
Ground Ginger — Baking Soda — Real Salt —
Butter
Cookies: 4 cups all purpose flour 1 1/2 tablespoons (4 1/2 teaspoons)
ground ginger 1 1/2 teaspoons
ground cinnamon 1 teaspoon
ground allspice 1 teaspoon
ground nutmeg 1/2 teaspoon
ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted
butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extract
Batter 1/2 cup (1 stick or 4 ounces)
butter, at room temperature 1/2 cup sugar 1 large egg 1/3 cup dark molasses 1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon
ground ginger 1 teaspoon cinnamon
:D
Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set
Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons
ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set
ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized
ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set
ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour,
ground ginger, baking soda, and salt and set
ginger, baking soda, and salt and set aside.
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted
butter, melted 3/4 cup light brown sugar, packed 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour cream
8 tablespoons (1 stick or 113 grams)
butter 2/3 cup (130 grams) dark brown sugar, packed 1/3 cup (75 grams) granulated sugar 1 large egg 2 tablespoons dark molasses 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon
ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170 grams) chocolate, roughly chopped
Stir in dried cherries, molasses,
ground cinnamon,
ginger, and allspice to transform our Browned
Butter Whole - Wheat Muffins into fruit - filled delights with just 9g of added sugar.
Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups granulated white sugar 4 cups coarsely chopped peaches and their juices 1/4 cup freshly squeezed lemon juice 2 tablespoons freshly grated
ginger 1 tablespoon
butter 1 teaspoon
ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1 tablespoon
ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon freshly
ground nutmeg 1/8 teaspoon
ground cloves 3 tablespoons (42g) unsalted
butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.
;) White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/4 teaspoon
ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted
butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
Fluffy
ginger and date cake from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons
ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted
butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted
butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger pinch of
ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat
butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
For the cookie 1 1/2 cups all - purpose gluten - free flour (we use Bob's Red Mill) 3/4 teaspoons baking powder 3/8 teaspoon baking soda 1/2 teaspoon xanthan gum 1 1/2 teaspoons
ground ginger 1 teaspoons
ground cinnamon 1/8 teaspoon
ground cloves 3 tablespoons vegan
butter 6 Tablespoons brown sugar 1...
Swedish Pepparkako 5.2 oz (150 g)
butter 1 cup sugar 1/2 dl Swedish light syrup but you can substitute light corn syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3 cups and 5 tsp water 1 1/2 tsp
ground ginger 1 1/2 tsp
ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3 cups all purpose flour
ingredients: for the cake: 55 grams (1/4 cup, 2 ounces)
butter, soft 50 grams (1/4 cup) neutral oil 135 grams (1/2 cup plus 2 tablespoons) sugar 85 grams (1/4 cup plus 2 tablespoons) brown sugar 1/4 teaspoon kosher salt 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30 grams (2 tablespoons) milk 195 grams (1 1/4 cup plus 2 tablespoons) flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder
ingredients: 60 grams (2 ounces, 1/4 cup)
butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon
ground ginger pinch
ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)
2 cups AP flour 1 (3.4 ounce) package instant butterscotch pudding mix 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon
ground cinnamon 1/2 teaspoon
ground ginger 1/2 teaspoon
ground allspice 1/4 teaspoon
ground cloves 1/3 cup finely chopped crystallized
ginger 1 cup
butter, at room temperature 1 cup sugar 1 cup packed brown sugar 4 eggs, at room temperature 1 teaspoon pure vanilla extract 1 (15 ounce) can pumpkin puree
THICK AND CHEWY GINGERBREAD COOKIES from Cooks Illustrated Ingredients: 3 cups all - purpose flour 3/4 cup firmly packed dark brown sugar 1 tablespoon
ground cinnamon 1 tablespoon
ground ginger 1/2 teaspoon
ground cloves 1/2 teaspoon salt 3/4 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted
butter, cut into 12 pieces and softened slightly 3/4 cup unsulphured molasses 2 tablespoons milk Directions: 1.
1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond
butter 2 tablespoons
ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut
butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon
ground cinnamon 1 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/8 teaspoon
ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
tomato paste 1 cup tomato sauce 2 large tomatoes, chopped 2 teaspoons minced
ginger 2 teaspoons minced garlic 2 green chilies, such as serranos, seeds and stems removed, minced 1 tablespoon red chile powder 2 teaspoons
ground cloves 8 green cardamoms Salt to taste 3 tablespoons
butter 2/3 cup cream 1 teaspoons
ground fenugreek 2 teaspoons minced
ginger Honey to taste, if needed
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh
ginger, finely chopped or 1 tsp
ground 2 tbsp fresh turmeric, finely chopped or 1 tsp
ground 1 pinch
ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked
butter beans
1 3 - pound chicken, cut into small pieces 3 tablespoons lemon juice 1 large onion, chopped 2 cloves garlic, chopped 2 tablespoons
butter or margarine 1/4 cup Berbere (see recipe, above) 2 tablespoons paprika 2 teaspoons
ground ginger 1 teaspoon
ground black pepper 1/4 teaspoon
ground cardamom 1/4 teaspoon
ground nutmeg 2 cups water 4 hard - cooked eggs, peeled, left whole
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond
butter 1/2 cup freeze dried carrots —
ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh
ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon
ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
Sauce 1/2 cup (4 oz / 125 g) peanut
butter (I used almond
butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh
ginger 1 pinch
ground cayenne pepper
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted
butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted
butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons
ground cinnamon 2 teaspoons
ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon
ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted
butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots
Ingredients 250g plain flour 75g
ground almonds 2 tsp
ground ginger 1 1/2 tsp
ground cinnamon pinch of
ground cloves pinch of
ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate of soda 200g honey 75g
butter 150g plain chocolate Method 1.
3 tablespoons
butter; melted 1 cup confectioners» sugar; sifted 1/4 teaspoon cinnamon 1/8 teaspoon
ground ginger 1/8 teaspoon
ground cardamom 1/8 teaspoon
ground allspice 3/4 teaspoon vanilla 1 tablespoon milk
25g raw grass - fed
butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp
ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root
ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of
ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut
butter 1 cup roasted peanuts 1 tablespoon
ground coriander 2 teaspoons cayenne, or to taste salt and freshly
ground black peppers 1/2 cup cilantro, chopped
Yields 2 dozen cookies (1 1/2 diameter) Ingredients: 1 1/4 cup einka flour (Bluebird's whole grain einkorn flour) 1 cup pasayten hard white flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons
ground cinnamon 1 teaspoon
ginger 3/4 teaspoon cloves 1/4 teaspoon allspice 1 1/2 (12 Tbs) sticks unsalted
butter at room temperature 1/2 cup... Continued
I added a scoop of Barney Bare Almond Crunchy Almond
Butter and added some
ground ginger for a little kick.
Filed Under: Food, Main Dishes - Chicken Tagged With: chicken breasts, coconut milk, frozen peas, frozen vegetables,
ground ginger, light coconut milk, peanut
butter, peanuts, red pepper flakes, rice