Add chia seeds, almond milk, vanilla, and
honey in a small cup or bowl.
Not exact matches
* 1/3
cup superfine rice flour, plus extra for dusting baking pan * 1/3
cup amaranth flour (I usually just grind amaranth seeds
in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons
honey * 6 Tablespoons cold butter, cut into
small pieces * 2-1/2
cups high quality chocolate chips * 2
cups mini marshmallows
In a
small sauce pot add the following: 2
cups red wine vinegar (5 % acidity), 1
cup red wine, 1/2
cup water, 1/3
cup honey (sorwy vegans!)
To make the salad add 2
cups of bagged spinach into a shallow bowl, thinly slice 1
small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss
in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle
in the
honey mustard vinaigrette
In a
small saucepan, heat 1/4
cup honey and 2 tablespoons butter on low heat.
In a
smaller bowl or liquid measuring
cup, whisk together the olive oil,
honey, and about 2 tablespoons water until combined.
Meanwhile,
in a
small bowl or glass measuring
cup, whisk together the vinegar, lime juice,
honey, sesame oil, red pepper flakes, and sesame seeds.
Ingredients 5
cups of Bluebird Einka ® Flour 1 3/4
cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp
honey (optional) Method
In small bowl add
honey to warm water, stir until
honey liquidates.
Puree the almond butter, garlic, lime juice, tamari,
honey, sesame oil, 1 teaspoon salt, and 1/4
cup water
in the bowl of a
small food processor.
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into
small pieces 1/2
cup good quality
honey, such as Wildflower, Orange Blossom or even Rosemary Blossom
honey 2 large sprigs of rosemary, cut
in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon
For the Southwest Dipping Sauce: Combine
in a
small bowl 1/2
cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons
honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.
In a
small saucepan, place the 1
cup granulated sugar (coconut palm sugar, light brown sugar and / or white granulated sugar), 1/2
cup honey and 1/4
cup oil (virgin coconut oil or neutral oil) and mix.
In small mixing bowl or large measuring
cup, whisk together the garlic,
honey, vinegar, olive oil and pepper.
Used three
small, very ripe, organic bananas (1
Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the reci
Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw
honey and one T of agave syrup, as well as the 4 organise eggs and 1/2
cup of Ghee called for in the reci
cup of Ghee called for
in the recipe.
Coriander Bread Thins 2
cups raw cashews — soaked overnight 1
cup meat of fresh young Thai coconut 1/2
cup Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1
cup water from fresh young Thai coconut or purified water 1 tablespoon
honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1
small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4
cup brown flax seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
While the chicken is broiling,
in a large measuring
cup or
small bowl, blend the
honey, juice, zest, vinegar and sage.
Simply combine 1/4
cup each extra virgin olive oil and fresh lime juice with 1/3
cup packed fresh cilantro, 1 Tablespoon
honey, 1/2 teaspoon chili powder, salt, and pepper
in a
small food processor or blender then process until smooth.
In a
small bowl mix together 1/4
cup sesame oil, soy sauce, mirin,
honey, garlic powder, and pepper.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of
honey 1/2
Cup of apple cider 3/4
Cup of whole milk for butter 1 Stick / 1/2
Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2
Honey crisp apples, diced 2 Tablespoons of butter 1/2
Cup of brown sugar 1 Teaspoon of cinnamon
In a
small sauce pot heat stick of butter on medium heat until melted and browned.
In a
small bowl, add 1/2
cup of lukewarm water, 1 teaspoon of
honey and the yeast (to proof yeast).
Combine 1/4
cup sugar, water,
honey, cinnamon stick, lemon juice and lemon zest
in a
small saucepan over medium - high heat and bring to a boil.
1) 1 1/2
cups of almond flour or almond meal (I ground whole almonds
in the food processor) 2) 3/4
cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1
cup milk 6) 1 ripe banana, mashed (around 1/2
cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw
honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into
small pieces (for topping) 12)
Honey (for topping)
In a
small bowl, whisk together 1/4
cup olive oil, 2 tablespoons reserved pickling liquid and 1 tablespoon
honey.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2
cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon
honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and
honey in a
small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt)
in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in a medium bowl 2)
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and
honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in the middle of the pan to make
small pancakes (the
smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled
in hon
in honey
Combine butter, cyser, and 1/4
cup honey crème
in small pot on the stove.
In another
small bowl or measuring
cup, stir together the vinegar, olive oil,
honey, dry mustard and the pepper.
In another
small bowl, mix together the 1/4
cup water, the soy sauce,
honey, and ginger.
Grab a
small mixing bowl and Combine 1/4
cup of unsweetened cocoa powder, 1/4
cup honey and 1/4
cup yogurt
in a
small mixing bowl.
In a
small glass measuring
cup, add the warm water,
honey and yeast.
Place coconut cream concentrate, almond butter, 1/4
cup coconut oil, salt, vanilla, and
honey in a
small saucepan and heat over low heat, stirring constantly, until melted and smooth.
the sauce 1
cup raw cashews, soaked
in water overnight 1
cup fresh water 2 cloves garlic 1 teaspoon mellow white miso zest of a
small orange juice from one
small lemon 1 teaspoon apple cider vinegar 1 teaspoon tamari 1/4 teaspoon raw
honey sea salt to taste
Ingredients 2/3
cup Luz Almond milk 1/2
cup water 1 tbsp chia seeds 1/4
cup traditional rolled oats 2 tsp cinnamon pinch of salt 1/2 banana, thickly sliced 1 tbsp coconut oil 1 tbsp
honey (optional) Method Place Luz Almond milk, water, chia seeds, oats, salt and 1 tsp of cinnamon
in a
small saucepan over...
Marinade: 2 green bell peppers, seeded and cut into pieces 1 onion, chopped 1
cup honey 1
cup sugar 1/2
cup teriyaki sauce 1/3
cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12
small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut
in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1
cup) 1/2
cup grated Cabot Muenster
For the pesto: 1/2
cup raw shelled sunflower seeds, soaked
in water overnight 1
small garlic clove 2
cups (packed) arugula leaves 1
cup (packed) fresh basil leaves 1/4
cup extra virgin olive oil 2 teaspoons
honey Zest of one lemon Juice of half a lemon
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced
small 1
cup cherry or grape tomatoes, quartered 1/2
cup julienned (or finely chopped) radish 1/2 packed
cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3
cup light coconut milk (the kind
in the can) 1/2 teaspoon
honey Kosher salt
In a
small bowl, combine 3/4
cup oats, 2 tablespoons pumpkin seeds, 2 tablespoons chopped pecans, 1/4 teaspoon pumpkin pie spice, 1 tablespoon vegetable oil, and 1 1/2 tablespoons
honey.
Stir
honey and remaining 1/4
cup vinegar
in a
small bowl until
honey is dissolved; add to braise, then add roasted cauliflower and squash.
To make the vinaigrette, combine the olive oil, sherry vinegar, dijon,
honey and salt and pepper
in a
small bowl or
cup.
In a small bowl or measuring cup mix the following and allow double in bulk: 1/2 C luke warm water 1/2 tsp honey 2 Tbsp active dry yea
In a
small bowl or measuring
cup mix the following and allow double
in bulk: 1/2 C luke warm water 1/2 tsp honey 2 Tbsp active dry yea
in bulk: 1/2 C luke warm water 1/2 tsp
honey 2 Tbsp active dry yeast
Pour the remaining 1/2
cup of water
in a
small pot and combine with
honey, vanilla, maple syrup and salt.
Honey and Spice: Warm 1
cup honey, 4 star anise, and 4 cinnamon sticks
in small saucepan over medium heat for 5 to 10 minutes.
In a
small pot or saucepan, combine 3
cups of cranberries, 1 1/4 c orange juice and a half
cup each of
honey and maple syrup.
Put
honey mustard
in small cup; stir
in 2 tsp water.
Beat the egg yolks, grated carrots, orange zest,
honey and vanilla
in a
small bowl or two -
cup measure.
Meanwhile, dissolve the 3/4
cup lemon juice, 1 1/2
cup water and 3 tbsp
honey in a
small saucepan over medium high heat.
You will need: 3/4
Cup TigerNut Flour (divided into 1/2 cup and 1/4 cup amounts) 1 tbsp cacao nibs or chopped dark chocolate 1 tbsp honey 1 tbsp coconut oil 1 tsp ghee Pinch of Real Salt In a small bowl, mix 1/2 cup of the TigerNut flour with 1 tbsp cacao nibs and hon
Cup TigerNut Flour (divided into 1/2
cup and 1/4 cup amounts) 1 tbsp cacao nibs or chopped dark chocolate 1 tbsp honey 1 tbsp coconut oil 1 tsp ghee Pinch of Real Salt In a small bowl, mix 1/2 cup of the TigerNut flour with 1 tbsp cacao nibs and hon
cup and 1/4
cup amounts) 1 tbsp cacao nibs or chopped dark chocolate 1 tbsp honey 1 tbsp coconut oil 1 tsp ghee Pinch of Real Salt In a small bowl, mix 1/2 cup of the TigerNut flour with 1 tbsp cacao nibs and hon
cup amounts) 1 tbsp cacao nibs or chopped dark chocolate 1 tbsp
honey 1 tbsp coconut oil 1 tsp ghee Pinch of Real Salt
In a
small bowl, mix 1/2
cup of the TigerNut flour with 1 tbsp cacao nibs and hon
cup of the TigerNut flour with 1 tbsp cacao nibs and
honey.
Heat
in a
small sauce pan 2
cups of organic almond milk with 1/4 to a 1/2 teaspoon of each of the following: cinnamon, nutmeg, cardamom, coriander and
honey to taste.
For deliciously simple energy balls combine the following
in a
small bowl: two tablespoons of tahini, one tablespoon of
honey, two tablespoons of raw or non-Dutched cocoa powder, a quarter
cup of almond flour, and a quarter teaspoon each fresh grated ginger and ground cinnamon.
In a
small bowl, whisk together the lemon juice, 1/3
cup extra virgin olive oil, and
honey.