100 g dark chocolate (70 % cacao), preferably Fairtrade 220
ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter chopped hazelnuts, for garnish
Ingredients 100 g dark chocolate (70 % cacao), preferably Fairtrade 220
ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter chopped hazelnuts, for garnish Makes 4 servings.
150 g rice malt syrup 130 g raw almond butter 20 g raw coconut oil 50 ml almond milk (unflavoured and unsweetened) 65
ml almond cream, or other GMO - free, vegetable cream (unflavoured and unsweetened) 1 teaspoon powdered cinnamon
Not exact matches
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons
almond meal (finely ground
almonds) Filling: 170
ml heavy
cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
Make sure your
cream is smooth and use 120
ml of this mixture for the
almond caramel topping.
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g
almond flour a pinch of whole sea salt 3 tablespoons
cream of tartar 150
ml agave syrup 50
ml extra virgin olive oil 150
ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
1 pumpkin, about 1 kg whole or 400g flesh Half a teaspoon cinnamon Quarter of a teaspoon nutmeg Half a teaspoon ground ginger Half a teaspoon ground cloves or two whole cloves 250g ground
almonds 80g organic unsaltedbutter Pinch of salt 180
ml organic single
cream 3 medium organic eggs 100g maple syrup
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60
ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60
ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120
ml) egg whites, lightly beaten To serve: 1 cup heavy
cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced
almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100
ml GMO - free vegetable
cream 100 g
almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
Ingredients 400 g stale wholemeal bread 600
ml oat milk, plain (unflavoured) and unsweetened 200
ml apple juice, with no added sugar 150
ml vegetable
cream, GMO - free (I used
almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200
ml filtered water 2 - 3 -LSB-...]
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon powder 1 teaspoon
cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50
ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons
almond milk, unflavoured and unsweetened
2 cups (460
ml)
Almond Milk, 1/2 cup (115g) Dark Chocolate, 5 - 6 drops Peppermint Extract, Whipped
Cream for topping (leave this out for vegan option),
For the hazelnut
cream 200
ml almond milk a pinch of whole sea salt 2 -LSB-...]
In a small sauce pan, place the 1/4 cup (60
mL) of the
almond milk,
cream, sweetener, vanilla and a dash of salt on the stove and bring it up to a point just below a very low simmer.
Ingredients 1 medium cauliflower, cleaned and divided into florets 200
ml plain (unflavoured), unsweetened, GMO - free vegetable
cream (I used
almond cream) 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds
Salted Caramel Fudge ice
cream, to serve FILLING 45g butter 1 egg 50g
almond meal 25g plain flour PASTRY 300g plain flour with a good pinch of salt added 225g butter, cold, cut into 1 cm squares 85
ml very cold water 2 tsp lemon juice Begin by making the pastry.
for the
cream 1 1/2 cup / 190 g cashews 0.8 pound / 365 g medjoul dates 1/4 cup / 60
ml maple syrup 1/2 cup / 120
ml coconut oil, melted 1 pinch of salt 1/4 cup / 60
ml almond milk (room temperature or warm)
500g good quality dark chocolate (70 % cocoa) 6 eggs 100g caster sugar 50g brown sugar 1 large beetroot, finely grated (mine weighed 200g) 100
ml pouring
cream 1/2 cup raw
almonds, crushed fine in a food procesor
1 50
ml Zacapa Rum 23 Bottle 2 1/2 ounces Toasted Coconut
Almond Cream * 3/4 ounce Pineapple Juice
Almonds and Orchid for Garnish
Sugar Cane Honey Magik Ingredients: 1 50
ml Zacapa Rum 23 Bottle 2 1/2 ounces Toasted Coconut
Almond Cream * 3/4 ounce -LSB-...]
Ingredients For the cake 150 g semi-whole wheat flour 150 g millet flour a pinch of whole sea salt half a teaspoon
cream of tartar 4 Granny Smith apples 160
ml unsweetened and unflavoured
almond milk 100
ml extra virgin olive oil 170 g rice malt syrup a few pinches of vanilla powder For the -LSB-...]
For instance, 1/2 cup of
almonds is 70 g, 1/2 cup of walnuts is 65g, 1 cup Medjool dates equals 10 - 12 Medjool dates, 3 cups of cashews is 450 g, 1/2 cup maple syrup is 120
ml, 1/3 cup coconut oil is 80
ml, 1 cup coconut
cream is 240
ml.
Then I'll switch a Controlled Keto Diet which consists of 10 eggs, 8 oz of cheddar cheese, 2 pork sausage patties, 60
ml heavy whipping
cream, 2.5 oz
almonds (Carbs 24g, Protein 128g, Fat 205g).
0.5 cup ground flax seeds (freshly ground) 0.5 cup ground sunflower 1 cup
almond flour or coconut flour 2 tablespoons psyllium husk 250g / 1 cup plain Greek yogurt or sour
cream 6 organic or pastured eggs 10
ml / 2 teaspoons aluminum - free baking powder 0.5 teaspoon sea salt Pinch stevia or teaspoon xylitol
To serve 250
ml double
cream 250
ml Greek yoghurt 1 tsp vanilla bean paste Handful flaked
almonds (optional)
To a blender add soaked and drained cashews, sautéed garlic, vegan
cream cheese, remaining 2 Tbsp (30
ml) olive oil, and
almond milk.
For the cakes and filling: 225g salted butter, very soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is fine) 200g self - raising flour 30g ground
almonds 2 level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200
ml double
cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate
Serves 6 390g jar cherries in kirsch syrup (weighing about 250g when syrup reserved) 1 tsp butter 4 medium eggs 75g vanilla sugar 150
ml milk 125
ml soured
cream 1⁄8 tsp salt 75g plain white flour, sifted 50g ground
almonds Icing sugar to decorate