If you want to try it with all coconut cream I think it would be fine, however I'd recommend increasing the lemon by a couple
of tsp as well as adding some onion and garlic powder since you'll lose the flavor from the mayo.
Not exact matches
That test employs the following five funds, all available to U.S. federal government employees via the Thrift Savings Plan (
TSP)
as of January 2001:
Like in a day I'll have 2
tsps of nut butter on my porridge in the morning and a large palmful
of nuts
as a snack and maybe some more nut butter from one
of your sweet recipies.
Just a
tsp is over 25 %
of your iron needs for the day
as a woman, hope that helps ella x
I switched the recipe a bit
as I didn't have pine nuts or coriander leaves so I put in 1/2
tsp of ground coriander and I was going to toast pumpkin seeds for an added crunch, but I forgot to make them.
I only used 1/4
tsp of cayenne
as i'm cooking for a 22 month old too but I feel it will still be too spicy and most certainly too bitter for him..
As noted above by other reviewers, my glaze turned out a little clumpy so I added a
tsp of milk till I reached a desired consistency and worked out fine.
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1
tsp turmeric 1
tsp cumin 1
tsp cayenne Instructions: Mix all
of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place
As I'm sure you can tell I'm not quite up to your heat level, my friend!
Add maple syrup, vanilla extract, and 1/4
tsp sea salt and blend again until a thick dough begins to form, wiping down the sides
of the food processor
as needed.
When using fruit puree
as an egg replacement, is it required to add more leavening agent like» 1/4
tsp of baking powder»... Please, clarify.
Guar gum has the same purpose
as xanthan, so you can just add 1/4 -1 / 2
tsp extra per cup
of flour.
Next time I will make them with the 2
tsp of Parmesan cheese
as the recipes calls for and see if that makes them taste more like nuggets.
Here's what I changed: I used a 15 - oz can
of pumpkin (not pie filling — just pumpkin puree) in place
of the bananas; I swapped out the spices for about 1
tsp each
of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume
of maple syrup from the original recipe,
as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter
as a dozen standard muffins, which took about 20 minutes at 350.
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2
tsp Vegan butter / Coconut oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal
as said on label
of QuickOats box.
I only did 1/4
tsp for the whole thing when it should have been 1/4 per cup
of flour
as you said.
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3 cloves garlic, minced 1
tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such
as chardonnay 4 cups beef broth 2 cups
of...
Ingredients 200 gm Boneless Chicken breast 1/2 cup
of All - Purpose Flour (Maida) 1/4
tsp Salt or
as per taste Black Pepper powder
as per taste 1 egg slightly beaten 1/4...
The powder is not
as strong
as the flakes and (usually) one
tsp of powder is equivalent to one tbsp
of flakes.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1
tsp baking powder 1/2
tsp baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips
as well
Sometimes a dollop
of «sweet cream» works just perfect (this is a mix
of greek yogurt and / or whipped cottage cheese with a
tsp or two
of truvia / stevia, maybe a few drops
of vanilla
as well).
About 1/2 cup
of sugar to 1
tsp of cinnamon is a good ratio, but you can use
as much or
as little
as you like.
I had to laugh, though, when you said you tested even
as small a change
as 1/4
tsp of baking soda.
Add 1 Tbsp
of raw cacao powder to a mug, pour in 1c
of warmed plant - based milk, and add 1 - 2
tsp of natural organic unprocessed sweetener such
as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syrup.
Ingredients: 1/2 banana (can use apple sauce
as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2
tsp truvia / stevia 1/4
tsp baking powder 1/2 cup
of oats (Stick with rolled oats.
He also suggests beginning slowly (1
tsp of coconut oil daily, working up to several Tbsp) if you suspect candida,
as the coconut oil causes yeast die - off.
Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in water for 4 hours then drained 1 small to medium clove
of garlic or 1/4
tsp garlic powder 2 tbsp lemon juice 1/2
tsp salt 1 tbsp water
as needed to blend
If you use preground almond meal (
as I did, where I live I can get 100g
of ground almonds for the equivalent
of 1 euro) you may want to add a
tsp or two
of almond extract for a stronger almond flavor in the base.
Everything else is generally correct when I compare this formula to several other brands
of FDA approved formula in terms
of fat, protein, and carbohydrates, although the fats are slightly lower
as you need to add back 20 grams
of fat and 4
tsps only gives you 19 grams (but this is really, really, picky).
I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2
tsp per cup and I only use 1/4
tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll...
as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch
as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density...
as is the problem with lots
of gluten free stuff... am I on the right track?
would like to authenticate the recipe a bit, for heat consider adding siracha (hot chinese chilli sauce) 1
tsp or more
as desired, one tbsp
of tomato paste and a bit more garlic and definitely sugar at least 2
tsp for the recipe above and cornstarch liquid for thickening.
I also added 1/2
tsp of espresso powder,
as I do in anything I bake with cocoa,
as it really enhances the chocolate flavour.
Just mix one melted
tsp with equal parts
of baking soda and use
as a mild face scrub.
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener
of your choice, such
as coconut nectar, agave, raw honey and maple syrup 1/8
tsp salt
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper,
as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1
tsp.
I am so flattered that Barnes & Noble recognized this recipe
as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2
tsp ground ginger 2
tsp ground cinnamon 2
tsp vanilla extract 1
tsp baking soda 1
tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package
of white chocolate melting wafers (56 total circles) Directions: 1.
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice
of 2 lemons 1/2 cup water 1
tsp garlic powder freshly ground black pepper to taste optional — a few dashes
of a herb blend such
as Mrs. Dash optional — for a creamier party version add some cashew butter
1/3 cup rolled oats 1/2 cup Original Luz Almond milk 1/2 cup water 1 tbsp almonds, chopped pinch
of salt 1
tsp vanilla extract 1/2 — 1
tsp cinnamon 2 fresh figs chopped 1
tsp sweetener such
as honey, rice malt syrup or maple syrup
1 1/2 cups spelt flour 1 1/2
tsp baking powder 1 1/2
tsp ground cinnamon 1/2
tsp ground nutmeg (nix if making peach lavender scones) 1/2
tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest
of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry
as much
as possible (or cubed peach slices)
I also used twice
as much garlic and a couple
of tsps of dried chives.
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4
of small lemon, juiced 2
tsp Dijon or stone ground mustard 2
tsp honey 2
tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water,
as needed * Salt and black pepper to taste
And I used 1 1/2
tsp baking powder instead
as I didn't have any bicarbonate
of soda in my cupboard.
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2
tsp toasted sesame oil (or use olive or canola
as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such
as sriracha juice
of a lime sesame seeds scallions (chopped green onion)
I added about 1/2
tsp of salt to the rice,
as I found the cooking liquid a bit bland.
Mash with 2 tablespoons
of butter, milk, and 3/4
tsp salt (start with 1/2 cup
of milk and more
as needed to get desired consistency).
For my attempt with the Quinoa flour batch, I used 2 1/2
tsp of yeast and that barely made my loaf cup up to the edge
of the pan but I attribute this to the use
of Quinoa flour
as the main flour.
Just
as it is about to be taken away from the stove, a
tsp of lemon juice is mixed in.
2 cups cooked chicken (good use
of leftover store bought rotisserie chicken) / 2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms
as well on my second attempt) 1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1
tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz.
I only added 1
tsp of almond extract
as I'm not a huge fan
of almond and next batch will be made with vanilla.
Explorations) 1 batch
of the Honey Vanilla Buttercream from when I made these except omit the vanilla and add: 2 - 3 teaspoons Rose Water 1/2
tsp salt 2 or 3 drops Fuschia Food Dye Gel Make the buttercream the exact same way
as the Aunt Sassy Cake from Baked, or my Salted Caramel Chocolate Cupcakes.
If you want the maple flavor more pronounced, add 1/2
tsp of maple extract
as well.