Not exact matches
In a blender combine the papaya, pineapple, coconut
milk,
turbinado sugar, and salt.
I made it with whole
milk and 3/4 cup
turbinado sugar and it came out perfectly!
1 1/4 cups old - fashioned or quick - cooking oats 1/4 cup toasted wheat germ 1/4 cup brown
sugar or
turbinado sugar 1 tsp baking powder 1/2 tsp salt 1/2 cup
milk (any kind — I used skim
milk) 1 egg 1 tsp vanilla 1 Tblsp butter, melted 1/4 cup peanut butter, smooth or crunchy, preferably natural
I made substitutions with what I had on hand: creme fraiche in stead of sour cream, half & half instead of
milk,
turbinado sugar instead of sparkle
sugar.
2 cups old fashioned oats 1/2 cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1 cup nonfat
milk 1/2 cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons
turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1 cup fresh blueberries 1/2 cup walnuts or pecans, chopped
Brush
milk on the top of dough and sprinkle
turbinado sugar on top.
for the filling: 140 grams (scant cup) bittersweet chocolate chunks or chips 220 grams (1 cup plus 2 scant tablespoons)
sugar 150 grams (1/2 cup plus 3 tablespoons) brown
sugar 17 grams (2 tablespoons plus 2 teaspoons) nonfat dry
milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2 cup)
milk 6 egg yolks approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly
turbinado sugar, for sprinkling, if desired
Brush dough with
milk, and sprinkle with
turbinado sugar.
1 cup whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (scant) cane
sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 %
milk 1/2 tablespoon vanilla bean paste
turbinado sugar for sprinkling on top, if desired
I made a buttercream frosting using cashew butter, almond
milk, and powdered raw
turbinado sugar with a little vanilla.
3/4 cup all - purpose flour 3/4 cup whole wheat flour (or you can use 1 1/2 cups whole wheat flour and omit the all - purpose) 3/4 cup white
sugar (or you can use 3/4 sucanat - an unprocessed
sugar) 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup melted and cooled butter 1 egg 1/3 cup
milk (approximately) 1 1/2 cup fresh blueberries (ok to add frozen)
Turbinado sugar for sprinkling on top
* 1 1/4 cups plus 1 teaspoon
sugar (I used
turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond
Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla ext
Milk, or store bought (I used homemade Almond
Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla ext
Milk; you may use dairy
milk if you like) * 2 teaspoons pure vanilla ext
milk if you like) * 2 teaspoons pure vanilla extract
For the Apple Crunch Topping: 1/2 cup packed dark brown
sugar 1 cup finely chopped tart apples 1 cup sliced almonds 1/4 cup whole wheat pastry flour 2 teaspoons ground cinnamon 5 Tablespoons liquid coconut oil For the Apple Cake: 1 cup unbleached all - purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup liquid coconut oil 1/2 cup
turbinado sugar 2 Tablespoons egg replacer powder 1 Tablespoon vanilla extract 3/4 cup apple juice 1/3 cup coconut
milk
2 1/4 cups whole wheat white flour 1/2 cup toasted wheat germ 1/2 cup (scant) cane
sugar 1/2 cup brown
sugar 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup Greek yogurt 1/3 cup 1 %
milk 1/4 cup canola oil 1 teaspoon vanilla extract 1 large egg 1 large egg white
turbinado sugar, for sprinkling
Summer black radish Soy lecithin Wheat grass Cucumber, fresh Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas, fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed Coconut, fresh Brussels sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew
Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet
sugar Molasses Wine Pistachio
Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice,
sugar sweetened Beef Veal Soy sauce Pork Liquor Vinegar