3 or
more teaspoons sugar (we used dark brown»cause the colour is glorious but any organic sugar will be fine)
Not exact matches
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2
teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4
teaspoon sea salt 2 tablespoons olive oil, plus
more for brushing the blossoms 1 small zucchini — finely shredded (optional)
After 45 minutes, stir in 1
teaspoon of brown
sugar and let cook for 5 minutes
more.
Grab a Big Gulp - sized serving and you've got the equivalent of
more than 17
teaspoons of
sugar — about the same amount as in four Betty Crocker chocolate cupcakes!
3 cups chopped fruit (berries, stone fruit, tropical fruit) plus
more for serving 1/4 -1 / 2 cup granulated
sugar 2 cups heavy cream 1 cup Greek yogurt 1/4 cup plus 2 tablespoons confectioners»
sugar 1
teaspoon vanilla extract Crumbled cookies for serving.
INGREDIENTS: • 1 cup
sugar (white or brown) • 1/2 cup coconut oil • 1/4 cup rose petals • 1
teaspoon hibiscus flower powder • 1/2
teaspoon vitamin E oil... Read
More
Tips for eating
more: If you're put off by the sour taste of grapefruit but don't want to add refined
sugar to it, try half a
teaspoon of raw, organic honey spread along the top of half a grapefruit.
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
For crust 2-3/4 cups all - purpose flour plus
more for work surface 2
teaspoons granulated
sugar 1-1/4
teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus
more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane
sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8
teaspoon ground cinnamon 1/3
teaspoon salt 1/3 cup dried cranberries
Unfortunately, the
sugar content is far from it (
more than a
teaspoon of
sugar per cake).
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus
more for pan and parchment 2 1/3 cups cake flour, plus
more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups
sugar 1 1/2
teaspoons baking powder 3/4
teaspoon salt 1/2
teaspoon baking soda 3 large eggs, room temperature 2
teaspoons almond extract 1 1/2
teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered
sugar 1/4 cup sliced almonds, toasted
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons
sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1
teaspoon vanilla extract 3/4
teaspoon salt 4 cups (500 grams) powdered
sugar 1 tablespoon (or
more) cream, if necessary
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we used the latter but use less if you're sensitive to
sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite,
more if you'd like it
more present) Pinch of sea salt
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3
teaspoons finely minced fresh basil 1
teaspoon fleur de sel, plus
more for sprinkling 1/4
teaspoon freshly ground pepper 4 eggs 1/4
teaspoon cream of tartar 2 tablespoons
sugar 1 cup grated parmesan cheese, plus
more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
1-1/2 cups all purpose flour plus
more for work surface 1/2
teaspoon kosher salt 1/4 cup granulated
sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1
teaspoon vanilla extract
I think I will use less salt and
more sugar next time (maybe 2
teaspoons salt and 1 1/2 tablespoons
sugar) but I'll certainly be making it often!
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
Beat hot brown butter, confectioners»
sugar, milk, and 1/2
teaspoon vanilla with an electric mixer on medium - high speed until
sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding
more milk as necessary.
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)
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly
more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown
sugar (this is not a really sweet custard, so add another 1/4 cup brown
sugar if you prefer) 1
teaspoon vanilla extract
3/4 cup heavy cream +
more for brushing, very cold 1/2 scraped vanilla bean 2
teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated
sugar 2
teaspoons baking powder 1/4
teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces
Although this holds true for this original Cooking Light recipe as well, it does give
more than 16 servings (so about 1
teaspoon butter per serving and a tablespoon or so of
sugar).
1/2
teaspoon ground cinnamon 1/4
teaspoon ground cardamom 1/4
teaspoon ground nutmeg Dash of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups
sugar 1/3 cup light corn syrup 1/2 cup water 1
teaspoon baking soda 4 tablespoons butter 1 1/4
teaspoons sea salt, plus
more for sprinkling
Add tomatoes, 1/4
teaspoon salt and
sugar; continue cooking, stirring occasionally, until sauce is blended and thickened, about 4 minutes
more.
2 ounces (1/2 stick) unsalted butter, softened — plus
more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown
sugar, packed 1/2
teaspoons cinnamon 1/4
teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup
sugar 3 tablespoons cornstarch 1/8
teaspoon ground nutmeg
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered
sugar, sifted, plus
more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1
teaspoon salt In the bowl of a stand mixer, combine the butter, powdered
sugar, and vanilla seeds.
I haven't tried it with red wine... it seems like it would work, although if the wine is
more dry than white maybe add a couple
more teaspoons of
sugar to compensate.
The World Health Organisation currently recommends that not
more than 10 % of your daily calories come from free
sugars (added
sugars)-- this would equal about 12 level
teaspoons for an average adult, though they have recently been reviewing this and pushing for a new limit of just half that amount — to below 5 %.
Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown
sugar 2 1/2
teaspoons baking powder 1
teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus
more for the skillet) 1
teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no
sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown
sugar or maple syrup if you have a sweet tooth).
Brown Butter Biscuits: 2 cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown
sugar, packed 1/2
teaspoon Kosher or sea salt 1/2 cup brown butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus
more for brushing 1 tablespoon coarse
sugar (like turbinado), for sprinkling
Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3 cup (40 grams) powdered or confectioners»
sugar 1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a
more natural one would work just fine here) 1/4
teaspoon coarse or kosher salt 1/2
teaspoon vanilla extract
(I add only about a
teaspoon of
sugar for 5 onions, you can add
more.)
2 (scant) tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1
teaspoon sugar [
more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups.
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
2 cups
sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend
more] 1 1/2 cup apple cider vinegar 1
teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1
teaspoon) 1
teaspoon celery seed
1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners»
sugar, sifted 1
teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest,
more to sprinkle on top, optional
3 3/4
teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated
sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus
more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated
sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.
Only change I made was added a little
more Worcestershire sauce and added a
teaspoon of brown
sugar at the very end.
Pie filling 5 - 6 cups sliced, peeled apples (you might want
more or less depending on the size of your pie plate) 1 tablespoon cinnamon 1
teaspoon nutmeg 2 tablespoons flour 1/4 cup brown
sugar
2/3 cup warm water 1/2
teaspoon dry active yeast 1/2
teaspoon granulated
sugar 1
teaspoon olive oil plus
more for bowl and brushing pizza 1-1/2 cups bread flour plus
more for work surface 1/2
teaspoon kosher salt 3/4 cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated
8 large eggs 1 1/2 cups (300 g) white granulated
sugar plus 1 tablespoon
more for sprinkling 1/4
teaspoon salt 1/8
teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon
more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2
teaspoons of culinary quality matcha powder (optional for marbling)
2
teaspoons coconut oil 1/8
teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus
more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated
sugar or cane
sugar pinch of salt 1/4
teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
200g Spelt flour 200g Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown
sugar, plus
more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2
teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Vanilla
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix,
more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2
teaspoons xanthan gum 3/4
teaspoon salt 1 1/2 tablespoons
sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (
more, as needed)
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix,
more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2
teaspoons xanthan gum 3/4
teaspoon salt 1 1/2 tablespoons
sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1
teaspoon milk
2/3 cup half - and - half +
more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated
sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
While I think I'm adding only a
teaspoon of
sugar, I'm probably adding a lot
more.