Add the rest of the yogurt (beaten with
a pinch of white flour and water to avoid curdling) and cook on medium flame for few minutes.
Not exact matches
for the
white sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose
flour 3/4 cup whole milk
pinch of nutmeg salt and pepper to taste
Sifted in 330g
flour (half wholemeal spelt, half
white), 20g cocoa powder, 2 tsp baking powder, a large
pinch of rock salt and 1 heaped tsp
of mesquite powder.
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
3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose
flour 1 c
white whole wheat
flour or standard whole wheat
flour 1 tsp baking soda 1/2 tsp baking powder
pinch of salt 1 c chopped walnuts - pecans would be fine too
11 tablespoons unsalted butter 1 1/4 cups
white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty
pinch of salt 2 large eggs 1/3 cup unbleached all purpose
flour heaping cup
of garbage mix - ins (I used 4 nutty bars that I sliced.
1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup
white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose
flour 2 tsp baking soda A
pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate
of your choice.
Ingredients 2 very ripe bananas 1/2 cup softened butter 1/4 cup milk 1/4 cup brown sugar 1/2 cup
white sugar 2 tsp lemon juice 2 eggs 1/3 cup wheat germ 1 1/2 cup all purpose
flour 1 tsp baking soda
pinch of salt 1/3 cup raisins
Sifted in 125g
flour (100g wholemeal, 25g
white), 1 tsp baking powder, a
pinch of bicarb
of soda, 1/2 tsp ground mace and 1 tbsp cocoa.
Sieved in 300g
flour (150g wholemeal spelt, 120g
white spelt, 30g quinoa
flour), 1.5 tsp baking powder, 1/2 tsp bicarb
of soda, a
pinch of salt and a dsp
of dried powdered orange zest (could use grated zest
of 1 orange).
Crisp: 3/4 cup rolled oats 3/4 cup
white whole wheat
flour (all - purpose
flour) 1/2 cup natural cane sugar (or brown sugar) 1/2 teaspoon cinnamon big
pinch of salt 1/3 cup butter, melted 1/3 cup yogurt
Ingredients (makes 2 pizza crusts) 2 cups
of white flour sea salt 1/2 teaspoon
of sugar 1/2 teaspoon
of dried yeast 1/2 teaspoon
of olive oil 175 ml
of lukewarm water Instructions In large bowl, add the
flour, a generous
pinch... continue reading...
Sifted in 175g plain
flour (half wholemeal, half
white), 80g brown rice
flour, a
pinch of pink Himalayan rock salt and 1 rounded tsp ground cinnamon.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry
white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne)
pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons
flour in a covered jar; shake hard before pouring into the sauce.
* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) *
pinch of fine sea salt * 1/2 cup organic, unbleached
white flour * 1/2 cup
white whole wheat
flour (or whole wheat pastry
flour)
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality
white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
white chocolate, chopped 1 3/4 cups (245g) all purpose
flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality
white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract
pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
Ingredients: 100g Currants 100g Sultanas 100g Raisins 100 ml Sherry 250g Unsalted butter, at room temperature 230g Turbinado raw cane sugar 4 Free range eggs 320g Plain
white flour 1 Tsp Mixed spice (recipe here) 1 Tsp Orange zest paste A
pinch of salt 60g Candied lemon peel, chopped 750g Marzipan (recipe here or there) Orange marmalade, a few spoonfuls
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) * **
2 large eggs 3 tbsp sugar
pinch of salt 450 g whole milk ricotta 3 tbsp sour cream 100 g
white chocolate zest
of a lemon juice
of 1/2 lemon 2 tbsp almond
flour
Ingredients 1 cup
of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 tablespoon vodka (optional) 2 cups
flour 2 teaspoons baking powder
pinch of salt 3/4 cup
white chocolate chips 3/4 cup sweetened shredded coconut
1 3/4 cup
of white spelt flavour (this is my favourite
flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a
pinch of pink Himalayan salt or sea salt
Sieved in 200g
flour (1/2 wholemeal, 1/2
white), 40g cocoa, 1 tsp cinnamon, 1 tsp baking powder, 1/4 tsp ground chilli and a
pinch of salt.
1 3/4 cup
flour 4 teaspoons baking powder 1/4 cup
white sugar Zest
of 1 orange
Pinch of salt 5 tablespoons cold unsalted butter, cut into small chunks 1/2 cup freshly squeezed orange juice 1/4 cup sour cream 1 egg 1 tablespoon milk
1 pound rhubarb, sliced (3 - 4 cups) 2 pints strawberries, hulled and quartered 3/4 cup coconut sugar, divided 1 cup oats 1/2 cup almond meal 1/2 cup
white whole wheat
flour or whole wheat pastry
flour 1/2 cup chopped pecans 1/2 teaspoon cinnamon Good
pinch of salt 1/3 cup extra virgin olive oil 1 tablespoon cold water
Ingredients: Shortbread: 1 cup all - purpose
flour 1/4 cup granulated
white sugar
pinch of salt 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
Vanilla Pastry Cream: 1 cup Half and Half 3 Large Egg Yokes 1/3 cup Powdered Honey 2 Tablespoons Cornstarch 1 Tablespoon
White Spelt
Flour or
White Flour Pinch of Sea Salt 1 Tablespoon Unsalted Butter 2 teaspoons Pure Vanilla Extract
3 cups
of white flour 1 sachet
of dried yeast 1 teaspoon
of sugar 1/3 cup
of melted coconut oil 1/4 cup
of coconut sugar 3/4 cup
of lukewarm unsweetened almond milk 1/2 cup
of lukewarm water 60gr
of Mia 100 % dark chocolate chopped into small pieces 1/2 teaspoon
of cinnamon A
pinch of sea salt
Sieve together 125g
of gluten free plain
white flour (make your own) with a
pinch of salt and caster sugar onto a piece
of parchment paper.
1/3 cup and 1 tbsp
flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons
white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix
of chopped chocolate and peanut butter chips)
pinch of flaky sea salt, for garnishing
3/4 cup whole wheat pastry
flour 3/4 cup
white whole wheat
flour 3/4 cup oat
flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest
of one small orange 1/2 cup dried blueberries
Added 8oz
flour (2oz wholemeal, 6oz
white), 1 tsp cream
of tarter and 1/2 tsp bicarbonate
of soda and a large
pinch of Himalayan pink salt.
Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free
flour blend 1 cup
white sugar 1/4 cup gluten free cocoa powder 1/2 tsp salt 1 tsp baking soda 1 1/2 cup buttermilk 1/3 cup canola oil 1 Tbsp vinegar 1 1/2 tsp gluten free vanilla 250 ml cream cheese softened 1 large egg 1/4 cup sugar
pinch of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400 degrees.
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry
white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne)
pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons
flour in a covered jar; shake hard before pouring into the sauce.
Ingredients: Cake 1/2 cup unsalted butter (1 stick), softened at room temperature 1 1/2 cups granulated
white sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups sour cream 3 cups all - purpose
flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda
pinch of table salt
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1 tablespoon
of honey 1/2 teaspoon
of maldon sea salt or kosher salt for the crust: 1 cup
of all - purpose
white flour (plus a couple
of tablespoons to roll out the dough) 1/2 cup
of buckwheat
flour 1/2 teaspoon
of sea salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular
white sugar) a
pinch of sea salt 1/2 teaspoon
of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
Chocolate Cashew Butter Cupcakes (makes 8) Dry 1/2 cup brown rice
flour 1/2 cup
white rice
flour 1/4 cup tapioca
flour 1/4 cup arrowroot
flour 1/2 cup cocoa powder 1/2 cup cane sugar 1/2 cup coconut sugar 1 tsp baking powder 1 tsp baking soda 1 tsp xanthan gum a
pinch of salt
In addition to the pumpkin puree and eggs, you'll also need the basic cookie ingredients: butter, sugar (both
white and brown), all - purpose
flour, baking powder, pumpkin pie spices, a
pinch of salt and to add in more moisture, International Delight Pumpkin Pie Spice Coffee Creamer!
Replace 2 cups
of sprouted
white wheat or sorghum
flour with: • 1 1/2 cups sprouted
white wheat or sorghum
flour • 1/2 cup sprouted black bean
flour or sprouted garbanzo bean
flour •
Pinch of cayenne pepper
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons
flour (all purpose or
white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste
Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
-- 1 cup whole spelt
flour — 1/2 cup and 2 tablespoons
white spelt
flour — 1 and 1/2 tablespoons baking powder (alkaline free)-- 1/2 teaspoon cinnamon — 1 and 1/2 cups oat milk (any kind
of non-dairy milk you prefer)-- 2 tablespoons coconut oil — 1 medium apple, peeled, cored, grated —
pinch of salt — maple syrup
This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached
white flour (or matzo meal) 1/2 teaspoon salt
pinch of baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions Grate the potatoes in a food processor or on the largest grating side
of a hand grater.
Brownies with
white chocolate and raspberries own recipe 3/4 cup (170g) unsalted butter, chopped 3/4 cup (150g) granulated sugar 1/2 cup (88g) light brown sugar, packed 1 cup (90g) unsweetened cocoa powder, sifted 1 teaspoon vanilla extract 2 large eggs, room temperature 1/3 cup (46g) all purpose
flour pinch of salt 3/4 cup (75g) frozen raspberries, unthawed 100g
white chocolate chips Preheat the oven to 180 °C / 350 °F.
2 3/4 cups sliced banana 1/3 cup vegetable oil 1/2 cup rice syrup 1 cup whole wheat pastry
flour 1 cup
white flour 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 1/2 tsp all spice
pinch of cardamom 2/3 cups chopped walnuts
for the topping: 1 cup
of gluten - free
flour 1/2 cup
of quick cooking polenta 1/3 cup
of sugar (coconut palm sugar or
white sugar) 1/2 teaspoon
of baking powder a
pinch of sea salt 1 egg 1/2 cup
of extra virgin olive oil for the filling: 2 pints
of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup
of sugar (coconut palm or
white sugar) 2 tablespoons
of gluten - free
flour the juice
of 1/2 a lime a
pinch of sea salt
140g unsalted butter, plus more for the moulds 90g
white rice
flour 120g ground almonds, sifted 120g icing sugar, sifted A large
pinch of sea salt 1/2 tsp baking powder Scraped seeds
of 2 vanilla pods 1 large lemongrass stalk, finely chopped 4 egg whites, lightly beaten until foamy 200g blackberries
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup
of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup
of sifted spelt
flour (
white) 3/4 cup whole spelt
flour 1/4 cup whole rye
flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon
pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
for the béchamel 2 tbsp (30 ml) extra virgin olive oil 1/4 + 1/8 cup (54 g) whole wheat pastry
flour 3 cups (750 ml) unsweetened almond milk — at room temp 1 fat
pinch of nutmeg 1
pinch of white pepper 1/2 tsp himalayan salt
Sifted in 185g
flour (1/3 wholemeal, 1/3
white, 1/3 buckwheat), 3/4 tsp baking powder, 3/4 tsp bicarb
of soda, a
pinch of salt and 2 heaped tsp cocoa.
Sifted 4oz
flour (2oz wholemeal, 2oz
white spelt) into a bowl with a
pinch of salt (I used pink Himalayan), a heaped tsp
of baking powder an 3 1/2 oz (100g)
of ground almonds.
1 tbsp unsalted butter 1 tbsp
flour pinch ground nutmeg
pinch white pepper (optional) 1/2 tbsp paprika 4 fl oz (1/2 cup) milk 4 oz (1 cup) Swiss cheese or Cheddar, grated handful
of spinach leaves, chopped 1/2 tbsp lemon juice (optional — citrus may cause a rash in some babies) 1
white fish fillet 1 tbsp grated Parmesan cheese