1 cup steel - cut oats 3 cups filtered water 2 teaspoon whey, apple cider vinegar or fresh lemon juice 2 chopped apples 1/2 cup chopped almonds, soaked and dried 1 teaspoon vanilla 1 1/2 teaspoons cinnamon 1/4 teaspoon allspice 1/4 teaspoon
nutmeg Pinch of cloves 1 dash of unrefined sea salt
2 cups flour 3/4 cup dark brown sugar, packed 1 1/2 teaspoon cinnamon 1/2 teaspoon
nutmeg Pinch of cloves Pinch of salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup canola oil 1 cup plain non-fat Greek yogurt 1 large egg 1 teaspoon vanilla extract 1 cup pumpkin purée 1/3 cup dried cranberries
2 cups ap flour 1 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons cinnamon Pinch of
nutmeg Pinch of cloves 1/2 cup unsalted butter, room temp 1 cup granulated sugar 1/2 cup brown sugar 4 eggs 1 1/2 cups unsweetened applesauce
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)
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic
clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp •
nutmeg pinch of ground
cloves to taste • salt and pepper
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda
Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1)
nutmeg Pinch of ground
cloves 1 1/2 cups (190 grams) flour
I will dial the spices back next time to a 1/2 teaspoon cinnamon,
pinch of nutmeg and less than a
pinch of ground
cloves.
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.
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic
cloves (separated but unpeeled) 1/2 tsp
nutmeg powder (or 1/2
nutmeg - grated) A
pinch of whole
cloves 1 Tbsp coconut oil
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated
nutmeg Pinch of ground
cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
1/3 teaspoon allspice (substitute with a
pinch of cinnamon, ground
cloves and tiny
pinch nutmeg, all mixed together)
Here's what I did differently: - I only did
pinches of nutmeg and
cloves.
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
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).
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.
It's fall - spiced with loads
of cinnamon, a
pinch of cloves and a dash
of nutmeg.
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
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground
cloves 1/4 teaspoon ground
nutmeg a
pinch of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
2 cups sifted cake flour (or 2 cups minus 4 Tbsp
of all - purpose flour) 1/2 teaspoon baking powder 1 teaspoon grated
nutmeg 1/2 teaspoon ground
cloves or allspice (depending on your taste preferences) 4 teaspoons cinnamon
Pinch of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2 teaspoons vanilla Powdered sugar to decorate
· 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)
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
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
3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated
nutmeg Pinch of ground
cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet
I added 1/2 cup cheese (1 / 4c Parmesan, 1 / 4c provolone), and instead
of nutmeg (because I don't like it) I put a
pinch each
of ground
clove and allspice and about 2 teaspoons granulated garlic.
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
I make a raw pumpkin smoohtie with a few chunks
of raw pumpkin, 1 medium carrot, pumpkin pie spice (cinnamon,
nutmeg,
cloves, etc), the water and meat from one thai coconut and 1 Medjool date (or stevia for lower sugar), and a
pinch of sea salt.
2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups
of vegetable stock 3 teaspoons olive oil Generous
pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated
nutmeg 1/4 teaspoon ground
cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger,
nutmeg, and a
pinch of cloves in a medium bowl.
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral oil 1 small onion, chopped 2
cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon
pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix
of cranberries, blueberries, and cherries) zest
of one orange
Makes about 1.5 litres 1 small pumpkin (makes about 480 ml puree) 1/2 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp
nutmeg, freshly grated A
pinch of ground
cloves 55g brown sugar 1 litre vanilla ice - cream
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
100 g)(28 %) 50 g brown sugar (12 %) 85 g unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) ** 90 g raisins, soaked in rum (25 %) *** lemon zest
of one lemon orange zest
of one orange
pinch of ground
cloves 1/2 tsp cinnamon 1/4 tsp ground
nutmeg ** NOTE: Please feel free to add more liquid (steps
of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
Filling 8 - 10 onions 1 tablespoon olive oil 1 tablespoon vegan butter sprig
of fresh thyme 17 ounces extra firm tofu
pinch of nutmeg 2 tablespoons miso ± 3/4 cup vegan milk 1
clove garlic, minced 2 teaspoons rice vinegar yeast flakes (optional) salt and pepper
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4
cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon ground
nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari
Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
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)
** 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.