I would have not thought of
making egg cups out of chickpea flour, but it sounds like it would be so tasty; they do look exactly like eggs, but they aren't.
Not exact matches
The Micro
Egg Microwave
Egg Cooking
Cup can
make soft - boiled
eggs in 30 seconds and hard - boiled
eggs in 50 seconds.
I
make my daily
cup of tea and two scrambled pesto
eggs, and then sit in front of more episodes of Grace and Frankie before I shower and get ready for work.
Kiss my dog good morning and
make my usual
eggs and
cup of tea.
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large
eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to
make your own) 3 organic apples
-2 medium sweet potatoes or yams (
makes about 1 1/2
cups mashed sweet potato)-5 scallions -2 T cilantro -2 T butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2
eggs -1 lemon -2 t cumin - salt & pepper - cooking spray
-LSB-...] crumbs 1/2
cup whole cane sugar (buy whole cane sugar here) 28 ounces sweetened condensed milk (how to
make sweetened condensed milk) 1
cup key lime or regular lime juice 1 tablespoon fresh lime zest 2
eggs 1
cup sour cream (buy -LSB-...]
I
made it more vegetarian - friendy by substituting a
cup of non-fat Greek yogurt for the
eggs.
Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call for 2
cups of chicken stock but then never tell us where to add it (I assumed with the milk /
egg mixture?)
To Heidi regarding
making the cake denser: Leave out the whipping cream and use 1
cup of the sour cream and add 2
egg yokes.
Buttermilk Syrup ThereIsLifeAfterWheat.com * gluten - free * soy - free * nut - free * oat - free *
egg - free Ingredients: 1/2
cup butter 3/4
cup sugar 1/2
cup buttermilk (store bought or
make your own) 1 tsp Baking Soda 1 tsp Vanilla Instructions:...
American Pie with Vanilla Bean Custard
makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3
egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions:
Make the crust: place flour, sugar, and salt in a large bowl.
Stir the
egg mixture and pour an even amount into each muffin
cup,
making sure to get a good
egg - to - veggie ratio in each.
for the eggnog cake (you'll need 1.5 times this recipe, to
make 5 8 - inch layers and 4 cupcakes): 2 2/3
cup (260 grams) all - purpose flour 1/3
cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4
cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3
cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large
egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1
cup (240 mL) milk
Ingredients
Makes sixteen 2 - inch squares Vegetable - oil cooking spray 2
cups sugar 1 tablespoon light corn syrup 4 packages (1/4 ounce each) unflavored gelatin 3/4 teaspoon peppermint extract 2 large
egg whites 2 teaspoons red food coloring
2
cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to
make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1
cup (2 sticks) unsalted butter, room temperature 1 1/4
cups sugar 1 large
egg 2 teaspoons vanilla extract 1
cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
Ingredients 3
eggs 3/4
cup sour milk 3/4
cup plain organic yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt
Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
Sift in 1/4
cup of cocoa powder and fold gently
making sure not to deflate the
egg whites.
Typical Ingredients: 4
cups whole milk, 5
eggs, 3/4
cup sugar, 1/3
cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust
made with GMO graham crackers, up to an entire stick of butter and more white sugar.
Miniature quiche
cups are the perfect party appetizer because they
make great finger food — and with all those
eggs lying around, you'll get points for deliciousness and ingenuity!
for the cornbread layer Adapted from Life
Made Simple Bakes 1 stick (8 tbsp) unsalted butter, melted 1/2
cup granulated sugar 1/4
cup honey 2 large
eggs, room temperature 1
cup buttermilk, room temperature 1
cup all purpose flour 1
cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking soda
Ingredients: 1 box yellow cake mix ingredients needed to
make cake; eggs, oil and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4 cups milk 1 tub Chocolate Frosting Directions: Make cake mix according to directions and bake in a well - greased 9x13
make cake;
eggs, oil and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4
cups milk 1 tub Chocolate Frosting Directions:
Make cake mix according to directions and bake in a well - greased 9x13
Make cake mix according to directions and bake in a well - greased 9x13 pan.
Cashew Bread Ingredients (
makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3
eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
In minutes, you can
make this super tasty Hash Brown
Egg Scramble.Ingredients: 2 tablespoons butter 1 to 2
cups frozen hash... [Read more...]
If I
make it as written I get a cookie - dough thickness... My best version uses 4
eggs and 1
cup of coconut milk (plain, full - fat coconut milk).
1 (18 1/4 ounce) packages white cake mix
egg, water, oil as needed to
make cake 1 (3 ounce) packages raspberry Jell - O gelatin 1
cup boiling water 1/2
cup cold water 8 ounces Cool Whip
To
make regular cornbread or cornbread muffins using the Homemade Cornbread Mix, add 2
cups of the mix, 1/2 stick (1/4
cup) melted butter, 1
cup 1 % milk, 2 beaten
eggs and 1/4
cup honey to a large mixing bowl and whisk to combine.
3
cups freshly ground or sprouted flour (buy sprouted flour here,
make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1
cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2
eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4
cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to
make them here) 1 1/2
cups white chocolate chips (see how to
make GAPS white chocolate chips here)
I
make one with a
cup of mashed sweet potato, coconut flour,
eggs, baking soda, salt, milk (I use oat milk) I also added done herbs and olive oil
Then took a
cup of the leftovers and added an
egg, a pinch of baking powder, tbsp of whole wheat flour and
made AMAZING potato pancakes!
Pancakes, low sodium turkey bacon,
eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (
made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie
I've tweaked it the last few times slightly to fit my food restrictions (
egg beaters for
eggs, tamari for soy sauce, and cut the brown rice down to 1/3
cup and added a head of cauliflower «rice») but it was first
making it as is that sold us on it.
For the batter: 1/2
cup flour 1/2
cup cornstarch 1
egg 1/4 teaspoon korean chili powder 1 pinch of salt If
making tempura: 3/4
cup cold topo chico or any mineral water of your affection.
For the Yellow Cake: (
Makes two 9 - inch layers or three 8 - inch layers) 2 1/4
cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1
cup butter, softened to room temperature 1 3/4
cups granulated sugar 2 teaspoons vanilla 3 large
eggs, room temperature 2 large
egg yolks, room temperature 1/2
cup milk (1 % or above), room temperature 1/2
cup sour cream (light or regular), room temperature
For the Macarons: 1
cup Confectioners» Sugar 3/4
cup Almond Flour 2 large
Egg Whites, at room temperature Pinch of Cream of Tartar 1/4
cup Superfine Sugar (I
made my own by buzzing regular sugar around in a food processor)
makes the madeleines keep more of their volume when baked) 2
eggs 1/2
cup plus 2 tbs (125 g) natural cane sugar 1/2
cup (140 g) roasted apple puree
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to
make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Beat in the flour,
egg and the remaining 1/2
cup pretzels
making sure to leave some pretzel pieces.
Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4
cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with
egg whites.
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1
cup) of margarine
made with 80 % vegetable oil, softened 3/4
cup granulated sugar 3/4
cup packed brown sugar 2
eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3
cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur
Makes 3 dozen cookies For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons butter 2
eggs, at room temperature 2
cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
To
make the batter - Combine 1
cup of sugar, 1
cup of peanut butter, 1
egg, and 1 tsp of vanilla in a medium bowl.
Made this again and didn't have sweet potato flour so I used 1/4
cup hazelnut flour and 2 heaping spoonfuls of coconut flour and
egg and 8 oz bacon for the crust.
So, this is what I
made for my breakfast: 1
cup cooked quinoa sugar snap peas red onion, diced 1
egg, which I «fried» in Pam cooking spray...
1
cup all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 tablespoons sugar 1 large
egg, lightly beaten 1 1/2
cups buttermilk (I prefer Clover — it really
makes a difference in taste and rise!)
I used this recipe as a template but followed the rule for
making quiches where I live: 3
eggs with 1/2
cup of dairy for every
egg.
Or if you're feeling extra ambitious for your love, cut the pasta into rounds and stuff with 1
cup of ricotta mixed with 1
egg and
make yourself some raviolis.
Make your morning routine a breeze by preparing a few nutritious staples ahead of time, like hearty oatmeal
cups, simple
egg dishes and grab - and - go bars.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4
eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4
egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start by
making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Makes 12 1
cup quinoa, rinsed 1/4
cup vegetable oil, such as safflower, plus more for pan 2
cups all - purpose flour, plus more for pan 3/4
cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2
cup raisins 3/4
cup whole milk 1 large
egg 1 teaspoon pure vanilla extract Directions