Not exact matches
We use a variety: maple syrup,
raw honey, coconut palm or sucanat,
organic brown sugar,
organic cane
sugar, and
organic powdered
sugar.
To keep these muffins on the guiltless spectrum, I used a combination of
organic,
raw sugar and maple syrup instead of refined white and
brown sugars.
2 Tbsp of tomato paste (we didn't have any so see how I improvised below) 2 cloves of garlic 1 tsp of
organic cane
sugar (you could use
raw honey or
brown sugar, too — or omit it altogether) 2 tsp dried basil (or 2 Tbsp fresh) 1 tsp salt 1 Tbsp of red wine vinegar
Hi Shannon, Yes, you can easily substitute the
sugar to any other dry sweetener:
raw cane
sugar,
organic brown sugar etc. also xylitol or stevia would also work.
2 cups fresh blueberries,
organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons
brown sugar Canola oil cooking spray 2/3 cup
raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
For the almond crumble: 2/3 cup rolled oats (not quick) ground in a food processor 1/2 cup whole wheat pastry flour 1/3 cup
brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup
raw whole almonds, coarsely ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons
organic high - oleic safflower oil
Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (
organic,
raw preferred) Additional sweetener, such as honey, maple syrup, or
brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed
sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!
* 1/2 cup salted
organic butter * 1 cup
organic cane
sugar * 2 eggs, preferably
organic and free - range * 1/2 cup
raw or
organic milk * 1 teaspoon vanilla extract * 2 teaspoons baking powder * 1 cup almond flour * 1 cup teff flour * 1/2 cup
brown rice flour * 1 1/2 cups blueberries, preferably
organic
If it doesn't matter to you that the tart is completely
raw / vegan, you can substitute another sweetener for the agave; try honey, maple syrup, or
organic (white or
brown)
sugar.
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used
organic cream) * 3/4 cup whole milk (I used
raw milk) * 1/4 cup plus 2 tablespoons packed dark
brown sugar,
organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée,
organic if possible
2 large sweet potatoes 3 cups milk, preferably
raw or
organic 1/2 cup cornmeal * 2 tablespoons
organic butter * 1/4 cup plus 2 heaping tablespoons
brown sugar * 1/4 cup molasses * 1 1/2 teaspoon cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon nutmeg * 1/2 teaspoon Himalayan or sea salt * 3 eggs, preferably
organic and free - range, at room temperature * 1/2 cup heavy cream, half and half, creme fraiche or sour cream, preferably
organic
Currently my favorite peanut butter cookie recipe is: 1 c.
organic peanut butter (can use creamy or chunky) 1 egg 1/2 c.
raw sugar (can use white) 1/2 c.
brown sugar 1/2 c. chocolate chips 1 tsp.
· 1 tablespoon olive oil · 1 medium onion, finely chopped · 1 (28 - ounce) can
organic tomato puree · 1 tablespoon tomato paste · 1/2 cup cider vinegar · 1/4 cup packed dark
brown sugar or
sugar in the
raw · 3/4 teaspoon salt
protein blend (
organic sprouted
brown rice,
organic yellow peas,
organic sacha inchi,
organic hemp),
organic raw cacao,
organic coconut
sugar,
organic vanilla bean, xanthan gum (for mixing), pink sea salt,
organic stevia
I love to celebrate the goodness of natural wholefood ingredients, so my base ingredients comprise of wholegrain
organic flours milled in the UK, whilst using some interesting grains from abroad too, unrefined sweeteners like
raw Suffolk honey, coconut
sugar and
brown sugar, cold - pressed extra virgin British rapeseed oil,
organic dairy products and free - range eggs.