2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1
tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extract
Sweet Potato & Cauliflower Mash Recipe 2 pounds sweet potatoes 1 pound cauliflower florets 3
tablespoons milk of choice 1/4 cup plain Greek yogurt 1/2 teaspoon garlic powder Salt and... Read More
2 tablespoons coconut flour (I used Bob's Red Mill) 1 teaspoon cinnamon Pinch of fine grain sea salt Pinch of nutmeg 1/2 teaspoon baking powder 1 egg (o 2 flax eggs) 2
tablespoons milk of your choice (I used almond milk) 1 1/2 tablespoons maple syrup 1 tablespoon coconut oil (or butter), melted 1/2 teaspoon vanilla extract
3 - 4
tablespoons milk of choice (I used almond milk.
Not exact matches
I've just used a
tablespoon of the almond pulp to make ice cream; awesome flavour & took only an extra minute as I used the same blender, added a couple
of drops
of the almond
milk I'd just made, a chopped frozen banana & some cinammon too!
Scoop the fat from the top
of the jar
of coconut
milk (it should separate in the refrigerator overnight) and add it to a small saucepan along with 3
tablespoons of the coconut water from the same can.
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut
milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (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).
Hi Ella, if i don't want to use the yoghurt in this recipe can i just add a couple more
tablespoons of milk instead?.
2
tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut
milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Homemade almond
milk does taste a little different, it reminds me a little
of plain yoghurt — I would suggest adding a few dates or a
tablespoon or so
of pure maple syrup and a little cinnamon to your almond
milk to give it a sweeter flavour, which really makes it taste so delicious, I'm sure you and your husband would love it!
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.
Warm 1/3 cup plus 1
tablespoon of almond
milk to 110 F (43C).
Mix the remaining 3
tablespoons of almond
milk with the ground chia seeds.
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!?!
I wanted to use up the almond pulp left over from making
milk so I decided to add a cupful
of finely chopped dates, some grated coconut, a dash
of maple syrup, vanilla, & about a
tablespoon of cacao; I used the blender so added a bit
of wáter & a Little
of the almond
milk too......... made a fabulous mousse - like mixture!
2 packages
of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut
milk 3
tablespoons honey 1 teaspoon vanilla extract generous squeeze
of lemon juice
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)
I only used 1 cup
of sugar, and still needed to add a couple
tablespoons of milk.
Add the vanilla extract and 1
tablespoon of water or
milk and mix until smooth.
Blend, adding 1 - 2
tablespoons of almond
milk as needed to thicken it to a cream - like mixture.
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
Toss in the greens, garlic and zest, along with 2
tablespoons of extra virgin olive oil, 1/3 cup
of milk, and a half teaspoon each
of salt & pepper.
In addition, I used organic, grassfed buttermilk, but if you're dairy free, just sub your favorite dairy - free
milk and add a
tablespoon of lemon juice.
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.
1 stalk lemongrass, finely sliced (use only the bottom 6»
of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1
tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1
tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1
tablespoon coconut
milk (optional)
BUT](after freaking out) I added a couple
of tablespoons of milk and it all whipped back to perfection.
In a small bowl, combine 1 cup confectioners» sugar with 1
tablespoon milk to make an icing
of piping consistency.
I don't measure anything, but rough estimates are half an orange, half a cup
of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a
tablespoon of peanut butter, a teaspoon
of hemp seeds, a collard green, a few slices
of zucchini, a celery stalk, sprinkle
of cinnamon, and almond
milk to blend.
Beat until light and fluffy and add in another
tablespoon or two
of milk and continue to beat until nice a fluffy (about 3 - 4 minutes on high).
The amount
of almond
milk varies, so all I can really say is add it a couple
of tablespoons at a time until you have a dough that comes together.
If the batter appears too thick, add another
tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
cold butter in cubes 3
tablespoons of sugar 1 egg 3
tablespoon of milk 1 yolk with water or
milk to brush the pie Caster sugar to powdered To filling 500 grs.
Measure out two
tablespoons of coconut
milk.
Add 1
tablespoon of milk (or more) to achieve an ideal consistency for the filling.
I just made the glaze and it needed more than a couple
tablespoons of milk.
Slowly mix in a few
tablespoons of the
milk until the mixture is fluid then set aside.
If It's too thick to pour over pancakes, add another
Tablespoon or two
of milk.
Besides
milk, you need some white granulated sugar, a few
tablespoons of light corn syrup (or glucose), a little baking soda and salt.
Measure out 3/4 cup plus 2
tablespoons of milk.
If you do this, remove it from the fridge 20 minutes before cooking, stir well, and add a
tablespoon or two
of milk to restore it to its original consistency (rice flour soaks up moisture as it sits).
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite coconut
milk 6
tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
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
Simply cook your serving
of whole grain oats in the microwave with some almond
milk, stir in a
tablespoon of peanut (or almond!)
If it's a little too thick, you can add a
tablespoon of milk or cream.
I just mixed half a cup
of this icing sugar with around 3
tablespoons of nut
milk to get it to the right, slightly runny, consistency.