ricotta cheese 1 cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp
nutmeg pinch of ginger pinch of cloves butter, oil or cooking spray, for frying
Not exact matches
try adding a teaspoon or two
of ground
ginger, or a
pinch of ground cloves or ground
nutmeg.
1/2 teaspoon pumpkin pie spice (or ⅛ teaspoon each ground cinnamon,
nutmeg,
ginger and a very tiny
pinch of clove)
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice
pinch of salt 1/4 tsp allspice 1/2 tsp powdered
ginger 1 tsp
nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon
pinch cinnamon,
nutmeg,
ginger, cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
The recipe calls for rolled oats, chia seeds, ground flaxseed, milk, pumpkin puree, blackstrap molasses, cinnamon,
ginger,
nutmeg, cloves and a
pinch of salt.
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice
of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon
nutmeg pinch cloves
pinch allspice
pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground
ginger 1/4 teaspoon freshly grated
nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour
pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more
ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves
pinch of cardamom, cinnamon, and
nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
Then add pumpkin puree, vanilla extract, cinnamon, allspice,
nutmeg,
ginger and a good
pinch of sea salt.
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp
nutmeg 1/4 tsp cloves 1/8 tsp ground
ginger Pinch of sea salt
I personally would add more spices like a 1/2 teaspoon more cinnamon, 1/2 teaspoon
ginger, and a
pinch of cloves and
nutmeg (or 1 and 1/2 teaspoons pumpkin spice blend).
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground
ginger 1 teaspoon olive oil
pinch of nutmeg sea salt to taste citrus pepper to taste
220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground
ginger (dependant on how
ginger like you want it) 1/2 tsp
nutmeg A tiny
pinch of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
Ingredients 250g plain flour 75g ground almonds 2 tsp ground
ginger 1 1/2 tsp ground cinnamon
pinch of ground cloves
pinch of ground
nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate
of soda 200g honey 75g butter 150g plain chocolate Method 1.
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
Ingredients 2 1/2 cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp
nutmeg 1/4 tsp
ginger pinch of allspice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **
1 shot brandy 2 shots port 1 heaped teaspoon cream * 1 teaspoon brown sugar generous half teaspoon
of mixed spice (cinnamon, allspice,
nutmeg type
of thing) 1
pinch dried
ginger powder * It isn't the type
of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener
of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp
nutmeg · 1/8 tsp
ginger ·
Pinch of cloves ·
Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh
ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg Sea salt & black pepper, to taste
2 teaspoon ground cinnamon 1 1/2 teaspoon ground cardamon 1 teaspoon ground
ginger 1/2 teaspoon ground
nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon anise seeds
Pinch of freshly ground black pepper (optional to leave out or add more)
About 1 cup liquid strained from your homemade pumpkin puree * 1/2 teaspoon cinnamon 1/4 teaspoon
nutmeg pinch of ground
ginger pinch of ground cloves honey to taste
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground
ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground
nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated
ginger powder half a teaspoon cinnamon powder 2 - 3
pinches of powdered cloves 3 - 4
pinches of grated
nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh
ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon
nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste
pinch of sea salt
pinch of freshly ground black pepper
cinnamon, a
pinch of salt,
nutmeg, allspice &
ginger — No cloves!
1.5 cups
of raw cashews soaked overnight in cold water 1 cup
of pumpkin puree 1/4 cup
of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup
of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon
nutmeg 1/8 teaspoon clove
Pinch salt
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground
ginger scant 1/8 teaspoon cloves 1/8 teaspoon
nutmeg 1/2 teaspoon baking powder a good
pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates
of fresh orange zest
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh
ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground
nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder
pinch cayenne pepper
dry: 4 medium carrots, peeled + grated 1/4 cup raisins 2 cups oats 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon
nutmeg + ground
ginger 2 tablespoons soft brown sugar
pinch of salt
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon,
ginger,
nutmeg,
pinch of salt optional: 1 tbsp protein powder (I used VEGA original)
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon,
ginger,
nutmeg,
pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!
Step 3: Drizzle with pure maple syrup or sprinkle slices with brown sugar (if desired) and then sprinkle cinnamon,
nutmeg and a
pinch of ginger.
Finally,
pinches of spices like cinnamon,
nutmeg,
ginger, and cayenne provide real flavoring — no artificial nasties needed.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon,
ginger,
nutmeg, and a
pinch of cloves in a medium bowl.
I love it when «Pumpkin Spice» mix is available at the grocery store, as it makes this recipe as fast as possible, but if you can't locate a pre-made jar, simply make your own by using a heaping 1/4 teaspoon
of ground cinnamon, an 1/8 teaspoon
of ground
ginger, and a
pinch of ground
nutmeg to replace the 1/2 teaspoon called for in this recipe.
Filling 1/2 cup sucanat 2 teaspoons ground cinnamon 1/4 teaspoon ground
ginger 1/8 teaspoon ground
nutmeg Pinch of ground cloves 2 tablespoons refined coconut oil, melted
Raw Peach and Nectarine Crumble 2 peaches or nectarines — sliced 1/4 cup dates — pitted (you can also add raisins and / or dried cranberries to make up the 1/4 cup total) 1/4 cup pecans 1/2 teaspoon coconut oil
pinch of cinnamon,
nutmeg, and ground
ginger — optional
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground
ginger 1/2 tsp ground cardamom 1/4 teaspoon ground
nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener
of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous
pinch of salt
1.5 cups almond milk or water (see note) 1/2 — 1 cup mashed sweet potato (see notes) 1 teaspoon cinnamon 1/2 teaspoon
ginger 1/4 teaspoon clove 1/8 teaspoon
nutmeg pinch of salt 1/2 tsp vanilla (optional) sweetener, to taste (maple, sugar, etc., — probably a few tablespoons)
2/3 cup gluten - free oat flour 2/3 cup buckwheat flour 1,5 tsp baking powder 1,5 tsp ceylon cinnamon 1/2 tsp
ginger 1/4 tsp
nutmeg a
pinch of salt
1 small kabocha or red kuri squash, or pumpkin — cut in half and seeded 2 cans full - fat coconut milk 1 tablespoon shredded
ginger 3/4 cup maple syrup or more to taste
pinch of sea salt 1 teaspoon cinnamon 1/4 teaspoon
nutmeg 1 teaspoon xanathan gum — optional
** If you don't have pumpkin pie spice use 1 tsp cinnamon and 1/4 tsp each
nutmeg, allspice and ground
ginger and a
pinch of cloves.
Taking my favorite scalloped potato recipe below, we changed it up and used sweet potatoes,
nutmeg, cinnamon & a
pinch of ginger.
Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk •
Pinch of sea salt •
Pinch of nutmeg •
Pinch of ground
ginger •
Pinch of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered
Spice it up even more with 1/4 teaspoon
ginger powder and a
pinch of nutmeg.
ingredients 1 cup + 3 tbsp
of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup
of coconut oil 3 organic eggs 3 tbsp
of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp
ginger Pinch each
of cardamom,
nutmeg, and clove 1/4 tsp
of sea salt Coconut ribbons for topping
Directions In a small pot, stir 1/2 cup quinoa, a
pinch of nutmeg and 1 tsp
of grated
ginger into a cup
of water.
Combine apple cider vinegar and a few
pinches of herbs such as cinnamon,
nutmeg and
ginger with two cups
of purified water and you're good to go!
from Mark's Daily Apple Ingredients: 1 small handful
of walnuts 1 small handful
of pecans 2 tablespoons ground flax seed 1/2 — 1 teaspoon ground cinnamon 1
pinch of ground
nutmeg 1
pinch ground
ginger 1 tablespoon almond butter 1 banana, mashed 3 eggs 1/4 cup unsweetened almond milk (add more if you prefer it