Not exact matches
2/3 cup pureed peaches 1 teaspoon baking soda 5
tablespoons unsalted butter 1/4 cup low fat vanilla yogurt 3/4 cup brown sugar 2 large eggs 2/3 + 1/4 cup
whole wheat white flour 1/3 cup toasted
wheat germ 1/4 teaspoon salt 1/2 teaspoon vanilla bean paste 3
tablespoons poppy seeds.
3
tablespoons unsalted butter, melted 1
tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2
tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup
whole wheat white flour 1/3 cup toasted
wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5
tablespoons Cabot Salted Butter 3 slices firm
white or
whole wheat bread, pulsed into crumbs in processor or blender 3
tablespoons King Arthur Unbleached All - Purpose
Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
2/3 + 1/4 cup
whole wheat white flour 1/3 cup
wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2
tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips
If you are measuring by volume, put a
tablespoon of
whole wheat or rye
flour in each measuring cup, then fill them with
white flour.
Our final version has just 1 1/2
tablespoons of butter (instead of the original 7
tablespoons), lots of
whole wheat flour, and just 3/4 cup of
white chocolate chips (instead of the original whopping 2 cups — and it's still PLENTY!).
14 ounces
whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Y
whole grain elbow macaroni 4 slices center - cut bacon 1
tablespoons Cabot Unsalted Butter 3
tablespoons King Arthur
Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Y
Whole -
Wheat Pastry
Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot
White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups
white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Ingredients 1 cup
white whole wheat flour 1 cup 1 % milk 3/4 cup water 1 teaspoon vanilla 3 eggs 1/2 teaspoon vanilla extract 1
tablespoon melted butter 1
tablespoon honey Extra butter or non stick spray for cooking the crepes
Topping: 3/4 cup
whole wheat flour 3/4 cup old fashioned rolled oats 1/4 cup
white sugar 1/4 cup brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3
tablespoons butter, melted
2
tablespoons honey 1/4 cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup
whole wheat white flour 2/3 cup
wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini chocolate chips
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4
tablespoons unsalted butter 1/3 cup
whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
1 1/4 cups
whole wheat white flour 1/2 cup
wheat germ 1/4 cup cocoa powder 1
tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla
Ingredients 1 1/2 cups warm water (about 110 degrees) 1
tablespoon active dry yeast 2
tablespoons sugar 2
tablespoons canola oil 1 1/4 teaspoon salt 2 cups bread
flour 2 cups
flour (
white or
whole wheat)
I used 1/3
white whole wheat flour (plus a bit of gluten) because I love it so, and I added a
tablespoon of dried milk powder to help it poof up.
I whisked together
whole wheat white flour,
wheat germ, sugar (just a
tablespoon), dried parsley, dried rosemary, baking powder, and salt.
1 1/3 cups
whole wheat white flour 2/3 cup toasted
wheat germ 1
tablespoon cane sugar 1
tablespoon dried parsley 1
tablespoon dried rosemary 2 teaspoons baking powder 1/2 teaspoon sea salt 3/4 cup 1 % milk 1/4 cup unsalted butter (cold) 1 large egg 1/2 cup shredded cheddar cheese
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6
tablespoons coconut oil — 2 cups
whole wheat spelt
flour, sifted — 1 cup
white spelt
flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1
tablespoon cinnamon — 2
tablespoons chia seeds
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional
Whole Wheat Flour or King Arthur 100 %
White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1
tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2
tablespoons (1 ounce) orange juice 3
tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
It's made primarily of oats and
white whole wheat flour, with five
tablespoons of butter to hold it all together.
Crumble: 1/2 cup old fashioned oats 1/2 cup
white whole wheat flour * 1/3 cup granulated sugar 1/2 teaspoon Kosher or sea salt 2
tablespoons sliced almonds, optional 5
tablespoons unsalted butter, very cold, cubed
1/2 pound cherries, washed 1 1/2 cups
white whole wheat flour (regular apf
flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10
tablespoons unsalted butter, melted 4 large egg whites
* 1/4 cup olive oil (I used organic, extra virgin) * 3
tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached
white flour * 1/2 cup
white whole wheat flour (or
whole wheat pastry
flour)
3/4 cup plus 2
tablespoons self - rising
flour (or 3/4 cup plus 2
tablespoons white whole wheat or all purpose
flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2
tablespoons melted coconut oil (or 2
tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg
white 1 cup
whole wheat pastry
flour 2/3 cup
whole wheat white flour 1/3 cup
wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
For the muffins — 100 g
whole wheat spelt
flour — 70 g
white spelt
flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7
tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
1 ounce dried porcini mushrooms 3 cups boiling water 2
tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2
tablespoons all purpose
flour 2/3 cup dry
white wine 1 cup frozen peas (optional) 2
tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound
whole wheat penne rigate
1 1/2 cups unbleached all - purpose
flour or
white whole wheat flour (I always use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2
tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14
tablespoons (1 3/4 sticks) vegan butter, slightly softened 3
tablespoons soymilk (plain or unsweetened) 1 teaspoon pure vanilla extract
3/4 cup milk 6
tablespoons water 3
tablespoons butter 3
tablespoons honey 1 1/2
tablespoons sugar 1 teaspoon salt 2 1/4 cups
whole wheat flour 3/4 cup
white bread
flour 1
tablespoon yeast
3/4 cup
white flour and 3/4 cup
whole wheat or 1 / 1/2 cups
white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8
tablespoons
8 ounces
whole -
wheat egg noodles 1
tablespoon extra-virgin olive oil 1 medium onion, finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2 cup dry
white wine 6
tablespoons all - purpose
flour 3 cups nonfat milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1 cup frozen peas, thawed 1 cup finely grated Parmesan cheese, divided 1/2 cup coarse dry
whole -
wheat breadcrumbs (see Tip)
1 1/2 cups lukewarm water 5 large egg yolks (reserve one
white for bread glaze or use one
whole egg for glaze) 1 1/2 teaspoon sea salt 1/4 cup coconut oil 1/4 cup honey 4 1/2 cups organic sprouted
whole wheat flour, or any other
flour 1
tablespoon active dry yeast Optional topping: sesame seeds, poppy seeds, anise seeds, dried rosemary or dill
2 1/2 cups
whole wheat pastry
flour (original recipe calls for regular
whole wheat flour or
white whole wheat) 1/2 cup bread
flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3/4 cup buttermilk 1 large egg 3
Tablespoons honey
2 cups unbleached all - purpose
flour (or 1 cup
whole wheat flour plus 1 cup all - purpose
flour) 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda 3/4 cup soy milk 1 teaspoon
white vinegar 3
tablespoons coconut oil *
packages seitan, drained and cut into bite - size chunks 1/2 cup
flour (I used
white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2
tablespoons tomato paste 2
tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1
tablespoon apple cider vinegar
1 pound rhubarb, sliced (3 - 4 cups) 2 pints strawberries, hulled and quartered 3/4 cup coconut sugar, divided 1 cup oats 1/2 cup almond meal 1/2 cup
white whole wheat flour or
whole wheat pastry
flour 1/2 cup chopped pecans 1/2 teaspoon cinnamon Good pinch of salt 1/3 cup extra virgin olive oil 1
tablespoon cold water
1 1/2 cups
whole wheat pastry
flour 1/2 cup all purpose
flour (or
white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2
tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinkling
Levain: (Night before mixing dough) 1
tablespoon mature starter (fed / refreshed within 8 hours) 100 grams
white bread
flour 100 grams
whole wheat flour 200 grams warm water
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2
tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup
white,
whole wheat flour 3/4 cup all - purpose
flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5
tablespoons baking powder 2
tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3
tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal
flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2
tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups
White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
Wheat flour or
whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
wheat pastry
flour, 1/2 pound 1 1/2 cups buckwheat
flour 1 cup corn
flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose
flour, 2 pounds
3/4 cup
white whole -
wheat flour 3/4 cup all - purpose
flour 2
tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 large egg 1-1/2 cups buttermilk 1/3 vegetable oil 1 teaspoon vanilla extract 1 large banana mashed Maple syrup, chopped walnuts, sliced bananas and other fruit
Basic
Wheat Crust (or use your own favorite recipe) 3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One cup organic diced tomatoes (one ha
Wheat Crust (or use your own favorite recipe) 3/4 cup
white flour and 3/4 cup
whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One cup organic diced tomatoes (one ha
wheat or 1 / 1/2 cups
white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8
tablespoons Filling One cup organic diced tomatoes (one half...
6 seitan cutlets (about 1 1/2 pounds)
Whole wheat flour, for dredging 6
tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek,
white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1
tablespoon unbleached all - purpose
flour 3/4 cup
white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1
tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
3/4 cup
whole wheat pastry
flour 3/4 cup
white whole wheat flour 3/4 cup oat
flour 1
tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries
1 cup (140g)
white whole wheat flour 2
tablespoons (20g) potato starch 1/2 cup (40g) cacao powder 1/8 teaspoon (0.5 g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (190g) cane sugar 1/2 cup (112g) Califia Farms unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract
Ingredients 2 cup
white whole wheat flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 5
tablespoons applesauce, butter, or Earth Balance 3/4 cup unsweetened almond milk 1 teaspoon apple cider vinegar 6
tablespoons cane sugar or erythritol, divided 1
tablespoon melted butter or Earth Balance 2 teaspoons ground cinnamon Instructions Preheat oven to 400 Fahrenheit.
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose
flour 3/4 cup
whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4
tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup
white chocolate chips 1/2 cup chopped toasted pecans or walnuts (optional)
Wheat Waffles - 3 large (12 small) squares or about 5 8» round waffles - 1 egg, separated, white whipped; 2 cups baking mix PLUS 1/2 cup whole wheat flour, 2 tablespoons sugar (for golden color), 1 1/2 cups milk, mixed with 2 tablespoons vegetable oil (for tenderness) and the egg
Wheat Waffles - 3 large (12 small) squares or about 5 8» round waffles - 1 egg, separated,
white whipped; 2 cups baking mix PLUS 1/2 cup
whole wheat flour, 2 tablespoons sugar (for golden color), 1 1/2 cups milk, mixed with 2 tablespoons vegetable oil (for tenderness) and the egg
wheat flour, 2
tablespoons sugar (for golden color), 1 1/2 cups milk, mixed with 2
tablespoons vegetable oil (for tenderness) and the egg yolk.
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
3/4 cup all - purpose
flour 3/4 cup
white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2
tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)