Add the additional
tablespoon of milk as needed to reach a good drizzling consistency.
So, we're looking at a whole cup of coconut flour (which is a very thirsty flour by the way) and only 2
tablespoons of milk as the «thinning» liquid.
So, we're looking at a whole cup of coconut flour (which is a very thirsty flour by the way) and only 2
tablespoons of milk as the «thinning» liquid.
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!
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
Blend, adding 1 - 2
tablespoons of almond
milk as needed to thicken it to a cream - like mixture.
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).
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.
Start with lowest amount, then add on
tablespoon at a time
of remainder
as needed to get correct consistency
of a batter the texture
of full fat coconut
milk)
This cake is delicious
as is, but you can prepare a simple drizzle by combining 1 cup
of powdered sugar and 1 - 2
tablespoons soy
milk.
To 2 1/2 cups
of milk add 2
tablespoons lemon juice (or white vinegar) let stand for five minutes and then use
as normal buttermilk.
6 Meanwhile, in a casserole pour the coconut
milk and leave it boil, then add the rest
of the cauliflower and the beetroot to the boiling coconut
milk as well
as one
tablespoon of olive oil, leave it boil for 10 minutes.
3 / 4C Light spelt flour (or other flour
of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking
as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy
milk (You might need 1 or 2 extra
tablespoons of milk if your tahini is very thick.
1
tablespoon of almond butter + extra for drizzling on top almond
milk to blend — I try to add
as little
as possible
as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.
Alpine Cheddar Sauce: 2
tablespoons Cabot Unsalted Butter 2
tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %)
milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3
tablespoons fresh herbs such
as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch
of cayenne pepper
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2 cups packed) salt,
as needed 4 teaspoons coriander seed 1
tablespoon cumin seed 2
tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's
milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such
as sunflower
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1
tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2
tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2
tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole
milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2
tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper
as well.
I also added an extra
tablespoon or two
of milk as the batter seemed very dry.
And to make sour
milk (which is really what you should do) is since the recipe calls for a cup
of sour
milk, add 1
tablespoon of lemon juice to a one cup measurement and then top it up with regular
milk, let it sit for approximately 10 or 15 minutes, it doesn't really separate, it gets a little lumpy, then use
as per directions in the recipe.
Add remaining 1/2 cup + 2
tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides
of bowl
as needed.
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup
of almond butter (peanut butter will work
as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3
tablespoon of almond
milk pinch
of sea salt
* Bring whole or reduced fat
milk (Organic Valley is a good choice) just to a simmer / Stir in heaping
tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream,
as much
as you like.
Once the corn is roasted, transfer it to a food processor and puree it
as much
as you can, adding a
tablespoon of milk if need be.
You may need to add a
tablespoon or two
of milk as well because honey is thicker.
I make cream cheese frosting by the seat
of my pants: 2 cups
of of cream cheese, give or take, a few
tablespoons of cream or whole
milk, powdered sugar, start with 1/2 cup, a couple
of tablespoons of lemon juice, a teaspoon
of its zest, and a teaspoon
of vanilla — mix until smooth, taste and adjust ingredients
as needed.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1
tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut
milk 1 cup yogurt 2 cups coarsely chopped vegetables, such
as carrots, potatoes, and cauliflower
6 shallots, peeled 3 cloves garlic, peeled 1
tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch chile cubes,
as needed 8 cups coconut
milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut
milk 4 fresh small red chiles, such
as serranos, stems removed 2 small green chiles, such
as serranos, stems removed 1
tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2
tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
Add up to 1
tablespoon of milk (
as needed to reach drizzling consistency).
This soup can easily be vegan: instead
of using sour cream for the swirly garnish, just scoop off a
tablespoon of the solid part
of the coconut
milk and use that
as a garnish on your plate.
1 medium butternut squash (about 2 pounds) 1
tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4 cups nut
milk * 1/2 cup nutritional yeast 1
tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2
tablespoons fresh squeezed lemon juice 1
tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such
as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Mash with 2
tablespoons of butter,
milk, and 3/4 tsp salt (start with 1/2 cup
of milk and more
as needed to get desired consistency).
1 cup almond flour 2
tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such
as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4
tablespoon non-dairy
milk 1/2
tablespoon natural peppermint extract
Orange cake from Donna Hay magazine 1/2 cup + 1
tablespoon (127g) unsalted butter, softened 3/4 cup + 1
tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2
tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1
tablespoon milk finely grated zest
of 1 large orange 4
tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2
tablespoons orange juice zest
of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper
as well.
1 cup
of steamed and frozen sweet potatoes 1/2 cup
of almond
milk 1/2 avocado 1
tablespoon of carob powder 1 teaspoon
of maca powder 1/2
tablespoon of vanilla protein powder (you can leave this out or just add a dash
of vanilla powder) 1
tablespoon of hazelnut butter (almond butter will work
as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood +
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy
milk (I wouldn't recommend using rice / oat or coconut
milk for this recipe
as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2
tablespoon of raw cacao powder 1 1/2 teaspoon
of baking powder 1
tablespoon of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A pinch
of sea salt
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
4 cobs
of corn, cooked and cut from the cob (save the water you boil the corn in to use
as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2
tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut
milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
Add the remaining powdered sugar in two waves, adding 1/2
tablespoon of additional
milk as needed.
As we're not vegans, we upped the water for the polenta and substituted a
tablespoon of butter for the cup
of almond
milk, so the creaminess was still there.
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut
milk (do not use light or cream
of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond
milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1
tablespoon orange liqueur such
as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
1.5 flax eggs (1.5
tablespoon of flax or flax and chia (ground) meal mixed with 4
tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work
as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2
tablespoons almond or cashew
milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
I used the coconut oil and put a
tablespoon of almond
milk and a tbsp
of coconut water
as the dough seemed very dry.
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed
of excess fat and skin salt and pepper 4
tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups
milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched
as described here)
I add a
tablespoon of butter (all you need, really) for silkiness, a little whole
milk to make them creamy, and a few dashes
of cinnamon, ginger, and nutmeg, which don't necessarily add flavor so much
as warmth.
As if that wasn't enough just two tablespoons contains as much calcium as half a cup of mil
As if that wasn't enough just two
tablespoons contains
as much calcium as half a cup of mil
as much calcium
as half a cup of mil
as half a cup
of milk.
We used a recipe that included Coconut
milk, sugar, dry
milk, and a couple
of Tablespoons of Organic Plain Yogurt
as a starter.
Pour the coconut
milk into the pan, reserving about 3
tablespoons from the top
of the can
as a garnish, and cook for another 5 minutes, stirring constantly.
1/2 cup nut butter (
of choice) 3
tablespoons honey 1/8 teaspoon salt 2/3 cup Naked Vanilla Protein Powder
Milk,
as needed Add the nut butter, honey -LSB-...]
If peanut butter dough is too dry (
as different natural peanut butters have different moisture content), stir in remaining
tablespoon of non-dairy
milk.