For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2
tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
2 Tablespoons Butter 1 Large White Or Yellow Onion 2 Large Carrots 2 Ribs of Celery 3 Tablespoons Of Fresh Grated Or Minced Ginger 1 Cup Cream Salt To Taste 1/4 Cup Sour Cream + 2
Tablespoons Milk For Garnish
Not exact matches
Hiya, When your recipes ask
for coconut
milk, do you open a whole tin just
for 3
tablespoons?
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4
tablespoon almond
milk — divided 1/2 teaspoon coconut sugar 1/2
tablespoon active dry yeast 1 1/2
tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2
tablespoons olive oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
I have read about blending it but I am making a small portion
for one person (one
tablespoon of nut butter to a cup of soy or almond
milk).
While your pear is baking in the oven make your porridge; place your oats,
milk, a teaspoon of cinnamon and a
tablespoon of maple syrup in a pan over a medium heat and cook
for around 5 - 8 minutes until smooth and creamy.
Cardamom Amaranth Porridge with Stewed Strawberries
for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut
milk 2
tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
Sorry
for a silly question but do you take the
tablespoons of coconut
milk from the thick part of the
milk in the can, the watery bit or a combination of the two!?!
4 ounces fresh coconut, grated Vegetable oil
for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1
tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut
milk, recipe here
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2
tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water
for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut
milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
Almond
Milk 2 cups almonds — soaked overnight 6 cups water 4 dates — pitted 2
tablespoons agave 1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod (I like to save the vanilla pods after I've scooped out the beans
for other desserts.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups
milk (add more
for a thinner soup)
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed
milk, look
for one that's just
milk and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3
tablespoons full fat coconut
milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (
for frying)
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1
tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut
milk * (or other non-dairy
milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
1 17 - oz package of puff pastry, thawed 6
tablespoons better, melted 2 cups heavy cream 3 cups
milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon,
for dusting
Ingredients (
for 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pas
for 4):
For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pas
For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1
tablespoon milk 1 beaten egg to coat the pastry
Hi Marzia, thanks so much, I discovered that in order to substitute
milk for the cream, instead of 2/3 cup cream you can use 7
tablespoons milk and 3 1/2
tablespoons butter melted (stir them together) and add in place of the cream.
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4 cup chocolate almond
milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
milk (such as Blue Diamond Almond Breeze Chocolate
Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
Milk) 1/4 cup graham cracker crumbs 2
Tablespoons cocoa powder 3
Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce,
for topping
1
tablespoon coconut oil 1/8 cup cocoa powder 1/4 cup whey protein concentrate (unflavored) 1
tablespoon coconut flour 1/8 cup goji berries 1/8 cup almond
milk (or coconut, hemp, or rice
milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
Add 1
tablespoon of
milk (or more) to achieve an ideal consistency
for the filling.
French Toast: butter,
for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole
milk 1 teaspoon pure vanilla extract 6
tablespoons granulated sugar 2
tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
ingredients:
for the cake: 360 grams (3 cups) AP flour 400 grams (2 cups) sugar 2 teaspoons baking soda 1 1/4 teaspoons salt 480 grams (2 cups) canned coconut
milk 200 grams (1 cup) coconut oil, liquid 30 grams (2
tablespoons) vinegar 1 generous cup shredded coconut (sweetened or unsweetened)
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3
tablespoons melted butter, plus more
for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2
tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole
milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
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
So, if using an unsweetened non-dairy
milk, you can add 2
Tablespoons more sugar to the 1/4 cup in the recipe
for a similar result.
for the chocolate molasses filling: 30 grams (1/4 cup) corn or tapioca starch 66 grams (1/3 cup) sugar 25 grams (3
tablespoons) cocoa powder 1/4 teaspoon salt 600 grams (2 1/2 cups) almond
milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet chocolate, chopped
For the icing, combine the icing sugar with 2 - 3 tablespoons for but milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consisten
For the icing, combine the icing sugar with 2 - 3
tablespoons for but milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consisten
for but
milk (add a
tablespoon at a time) until the mixture turns into ever so slightly runny consistency.
Ingredients (Adapted from Joy of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2
tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
I also substituted almond
milk for the soy
milk and 1
tablespoon of freshly grated ginger
for the ground ginger.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher salt 16
tablespoons butter, cubed and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat
milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
for the
milk chocolate ganache: 5 ounces
milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch of kosher salt 1
tablespoon corn syrup, optional 1 cup heavy cream
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2
tablespoons (30 mL) rum or whiskey 1
tablespoon (15 mL) vanilla extract 1 cup (240 mL)
milk
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond
milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Dough all of the above starter 180 g warm
milk (water can be used instead,
for a less rich dough) 370 g bread flour 1 egg yolk 2
tablespoons of melted butter 1
tablespoon of sugar 6 g salt
Simply add one
tablespoon of vinegar per cup of
milk and let sit a room temperature
for at least 15 minutes, until the liquid has thickened a bit.
Ingredients 3 eggs 3/4 cup sour
milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour
milk by adding 1
Tablespoon lemon juice to whole
milk and let sit
for... Continued
2 eggs 1 cup oat flour (use gluten free oat flour
for gluten free crepes) 1 cup
milk of choice (regular, almond, or coconut) dash salt 1
tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
1/2 cup toasted walnut pieces 3
tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2
tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy
milk Neutral vegetable oil,
for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups
milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch of freshly grated nutmeg a
tablespoon of olive oil,
for greasing the baking pan
For the Crepe Batter 2 large eggs 1 1/4 cups whole
milk 1 cup flour 1
tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1
tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
FOR CHEESE SAUCE AND MACARONI 3
tablespoons unsalted butter 3
tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole
milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
* A 30g serving is 99 calories and on non-fast days I will add a
tablespoon of chia seeds and one of golden or brown flax seeds with 250 ml of skimmed
milk for breakfast.
ingredients:
for the cake: 4
tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams)
milk
for the vanilla peanut butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole
milk 1/4 cup heavy cream 2 sticks butter, cool but not cold, cut into cubes 1
tablespoon plus 1 teaspoon peanut butter filling 1 teaspoon pure vanilla extract
for the frosting: 12
tablespoons (175 grams) unsalted butter, softened 4 ounces (112 grams) cream cheese 12 ounces (330 grams) powdered sugar 1/2 teaspoon salt 1 teaspoon (5 mL) maple syrup 3 - 4
tablespoons (45 - 60 mL)
milk or cream
Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2
tablespoons of healthy fat (a nut butter or seed
for example) Mixer (almond
milk, regular
milk, water — your choice)
Yields: batter
for about 12 - 14 Ingredients • 1 cup
milk • 2 medium eggs • 1/4 cup oil • 2
tablespoons sugar • 1 teaspoon salt • 2 teaspoons baking powder • 1 1/3 cups corn meal • 2/3 cup emmer flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst • extra emmer... Continued
Ingredients 1 1/4 cup finely chopped salted peanuts (
for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2
tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt
for vegan) • 1/2 cup of almond
milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2
tablespoons agave nectar