Yes, you can create a buttermilk substitute with 1
scant cup milk (whole, 2 %, or heavy cream) and 1 tablespoon lemon juice or white vinegar.
Not exact matches
I'd leave out the almond
milk and keep it a
scant cup of zucchini.
* Make your own buttermilk by adding 1 tablespoon white vinegar or lemon juice to a
scant 1 1/4
cup of whole
milk.
For the Dough 2
cups whole
milk 1/2
cup vegetable oil 1/2
cup sugar 2 1/4 tsp active dry yeast 4
cup flour 1/2
cup flour 1/2 heaping tsp baking powder 1/2
scant tsp baking soda 1/2 tbsp salt
** Can substitute
scant 3/4
cup milk mixed with two teaspoons lemon juice or white vinegar.
2 cans full fat Thai coconut
milk scant 1/4
cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder pinch of sea salt 1 tablespoon vanilla extract — optional
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2
cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2
cup (50g) shredded sweetened coconut 1/3
cup (37g) coarsely chopped pecans 2 large eggs
scant 1/3
cup (55g) packed light brown sugar 2/3
cup (160 ml) whole
milk 1/2
cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4
cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
* I make my own buttermilk by measuring a
scant 1/2
cup of either 2 % or whole
milk and adding about a teaspoon and a half of white distilled vinegar or lemon juice.
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous
cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1
cup cashew pieces and halves 1 - 14.5 ounce can coconut
milk 1
scant tablespoon vegan fish sauce 1/4
cup very lightly packed fresh cilantro leaves 1/4
cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
** To make your own buttermilk, measure out a
scant cup of
milk and add 1 tablespoon of lemon juice or vinegar (this recipe calls for 2 1/4
cups, so measure accordingly).
Cake: 1/4
cup butter, softened 1/4
cup brown sugar 1/2
cup granulated sugar 1 tsp vanilla 1 egg 1/2
cup milk 240 grams ap flour (
scant 2
cups) 2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1 tsp apple pie spice 2 tsp ground cardamom 1 granny smith apple, peeled / cored / sliced into small chunks
1 very heaped tablespoon superfine (caster) or granulated sugar 1/2 teaspoon table salt
Scant 3/4
cup (160 grams) unsalted butter, cut into pieces 1/4
cup maple syrup 1/4
cup milk or buttermilk 1 egg, beaten (for glaze)
Ingredients for the batter: 1/2
cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8
cup melted coconut oil 1/4
cup coconut
milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1
scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
for the filling: 140 grams (
scant cup) bittersweet chocolate chunks or chips 220 grams (1
cup plus 2
scant tablespoons) sugar 150 grams (1/2
cup plus 3 tablespoons) brown sugar 17 grams (2 tablespoons plus 2 teaspoons) nonfat dry
milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2
cup)
milk 6 egg yolks approximately 300 grams (2 1/2
cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado sugar, for sprinkling, if desired
* You can make your own buttermilk by measuring a
scant 3/4
cup of
milk (whole or 2 %) and adding about 2 teaspoons of lemon juice or vinegar.
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
Frosting
Scant 1/2
cup Flour 1 1/2
cups Milk 2 tsp Vanilla 1 1/2
cups (3 sticks) Butter, softened 1 1/2
cups Granulated Sugar 25 - 30 oreos
Scant 1/2
cup (43g) cultured buttermilk blend powder (I use Saco brand)(you can substitute 1/3
cup (43g) whey powder or the same amount dry
milk powder by weight)
The Ingredients 1 tablespoon shredded coconut 3/4
cup frozen strawberries 1 container Orange Vanilla Chobani Champions 1/2 banana, chunked 1/2
cup unsweetened almond
milk scant 1/4 teaspoon rum extract * 1 tablespoons ground flax meal zest of 1/2 small orange
1
cup whole wheat white flour 1/2
cup wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4
cup unsalted butter, softened 1/2
cup (
scant) cane sugar 1/2 tablespoon clementine zest 1 egg 1/3
cup freshly squeezed clementine juice 1/2
cup 1 %
milk 1/2 tablespoon vanilla bean paste turbinado sugar for sprinkling on top, if desired
Dough 1/2 tsp active dry yeast 1/4
cup warm water, between 105 - 108 ˚F 1 tbsp vegan butter, melted 2 tbsp non-dairy
milk 4 tsp cane sugar
Scant 1/4 tsp fine sea salt 1
cup unbleached flour
For the Indian Carrot, Apple and Ginger pudding / halwa 1 1/4
cup grated carrot (one medium carrot) 1
cup peeled, cored and grated apple (one medium — any tart type) 1 tbsp grated fresh ginger 1
cup milk (I used low fat) 1/4
scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level low.
DOUGH 2
cups Whole
Milk 1/2
cup Vegetable Oil 1/2 cup Sugar 1 package Active Dry Yeast, 0.25 Ounce Packets 4 cups (Plus 1/2 Cup Extra, Separated) All - purpose Flour 1/2 teaspoon (heaping) Baking Powder 1/2 teaspoon (scant) Baking Soda 1/2 Tablespoon (heaping) S
cup Vegetable Oil 1/2
cup Sugar 1 package Active Dry Yeast, 0.25 Ounce Packets 4 cups (Plus 1/2 Cup Extra, Separated) All - purpose Flour 1/2 teaspoon (heaping) Baking Powder 1/2 teaspoon (scant) Baking Soda 1/2 Tablespoon (heaping) S
cup Sugar 1 package Active Dry Yeast, 0.25 Ounce Packets 4
cups (Plus 1/2
Cup Extra, Separated) All - purpose Flour 1/2 teaspoon (heaping) Baking Powder 1/2 teaspoon (scant) Baking Soda 1/2 Tablespoon (heaping) S
Cup Extra, Separated) All - purpose Flour 1/2 teaspoon (heaping) Baking Powder 1/2 teaspoon (
scant) Baking Soda 1/2 Tablespoon (heaping) Salt
scant 1/3
cup chia seeds 1 1/3
cup unsweetened almond
milk 1 teaspoon vanilla extract 1/2 teaspoon cinnamon pinch of salt 2 - 3 tablespoons maple syrup, honey, agave, etc. (optional)
Bring
milk and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer gently, whisking occasionally, until mixture measures a
scant 1/4
cup, 20 — 25 minutes.
3 ounces fresh ginger 1
cup whole
milk 2
cups heavy cream
Scant 1/2
cup sugar Pinch of Kosher salt 5 egg yolks
For filling: 1 x 400 mL (14 fl oz) can coconut
milk 1 ⅛
cup (150 g) cashew nuts
Scant 2 1/4
cups (325 g) blueberries Finely grated zest of 2 lemons 1/3
cup plus 1 tbsp (100 mL) lemon juice 1/3
cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan pink salt 1/3
cup (75 g) coconut oil
Scant 1/2
cup sugar Grated zest of 3 oranges 1 1/4
cups freshly squeezed orange juice 1
cup sour cream 1/2
cup milk 2 teaspoons Grand Marnier
Its milkshake - like texture comes from a frozen banana, a few tablespoons of almond butter, and a
scant cup of almond
milk.
1.5
cups flour 1/2
cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2
cup oil 2 teaspoons vanilla extract 1 tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a
scant 3 tbsp apple juice, non-dairy
milk, or water)
2 1/4
cups whole wheat white flour 1/2
cup toasted wheat germ 1/2
cup (
scant) cane sugar 1/2
cup brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1
cup canned pumpkin 3/4
cup Greek yogurt 1/3
cup 1 %
milk 1/4
cup canola oil 1 teaspoon vanilla extract 1 large egg 1 large egg white turbinado sugar, for sprinkling
Manuela — I used a box of powdered sugar (1 pound), a
scant 1/2
cup of shortening (probably more like 1/3
cup), a pinch of salt, about 3 tbsp unsweetened cocoa powder, and 1/4
cup chocolate - flavored almond
milk.