Not exact matches
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)
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.
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
Muffin 1 cup + 1
tablespoon (100 g) oat flour 1 cup + 2
tablespoons (150 g) white rice flour 1/4 cup + 2
tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1
tablespoon of baking
powder 1 teaspoon
of salt 3/4 cup (6 fl oz or 170 g)
of whole
milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
I warm the 2 litres
of milk to 50 degrees centigrade and in a separate jug I mix 2
tablespoons of yogurt from previous culture, 150 grms dried
milk powder and together with another cup
of cold
milk.
Women 1 scoop
of protein
powder 1 cup
of vegetables Handful
of fruit 1
tablespoon of healthy fat Mixer (almond
milk, regular
milk, water — your choice)
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
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)
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
Add in roughly half
of the
powdered sugar, the salt, the maple syrup, and 1
tablespoon of 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.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy
milk 1
tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1
tablespoon vegan butter 1
tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley and additional lemon zest
1 cup unsweetened soy
milk, divided into 1/4 cup and 3/4 cup 2
tablespoons arrowroot
powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1
tablespoon vanilla extract
Add
powdered sugar and soy
milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup
of powdered sugar and 1 - 2
tablespoons of milk at a time until desired consistency is reached.
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)
2 cups
of all - purpose flour 1/2 cup
of sugar 2.5 teaspoons
of baking
powder 1 teaspoon
of flax seed meal 1/2 teaspoon
of salt 1/2 cup
of crunchy peanut butter 1/4 cup
of creamy peanut butter 1 cup
of almond
milk 2
tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional)
I was just wondering, I have different posts about using 1
Tablespoon of the meyenburg full fat goats
milk powder per each 8 oz.
You can always make your own by throwing a can
of coconut
milk (not the lite kind) in the fridge, wait a day or so, then take the creamy stuff from the top and whip that with a
tablespoon or two
of powdered sugar.
1 and 1/4 cup
of almond
milk (I used toasted coconut unsweetened
milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake
powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1
tablespoon of Justin's maple almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao
powder 1 banana, ripe or frozen — peeled 6 ice cubes 1
tablespoon of coconut flakes plus more for garnishing
If you do not have the Vega Sport Protein
Powder, you may be able to substitute with another chocolate porting blend or you can just replace it with an additional 1 - 2 tablespoons of cocoa powder and mix it straight into the milk while it's heating up on the
Powder, you may be able to substitute with another chocolate porting blend or you can just replace it with an additional 1 - 2
tablespoons of cocoa
powder and mix it straight into the milk while it's heating up on the
powder and mix it straight into the
milk while it's heating up on the stove.
Instead add the three main ingredients in instant mix (cornstarch,
milk powder, and granulated sugar) individually, followed by a full
tablespoon of vanilla extract to round everything out and give these cookies a classic pudding flavor.
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut
milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive oil 2 teaspoons
of cumin
powder 1/2 teaspoon
of turmeric
powder 1/2 teaspoon
of grated ginger 4
tablespoons of grated coconut for decoration Salt
Place softened vanilla ice cream and remaining 2
tablespoons of malted
milk powder in a bowl.
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.
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed
milk 3/4 cup (180 grams) whole
milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa
powder 1/2 teaspoon instant espresso
powder (or two
tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch
of fine sea salt 5 teaspoons (12 grams) cornstarch 2
tablespoons cold water
1/2 cup unsalted butter 1 cup all - purpose flour 2 cups sugar, divided 1
tablespoon baking
powder Pinch
of salt 1 cup
milk 4 cups fresh peach slices 1
tablespoon lemon juice Ground cinnamon or nutmeg (optional)
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa
powder 1 cup malted
milk powder (I use Carnation) pinch
of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4
tablespoons heavy cream
Place softened chocolate ice cream and 2
tablespoons of malted
milk powder in a bowl.
Frosting Version # 2 2 cups
powdered sugar 2
tablespoons water / juice / rice / soy / cow's
milk 1/2 teaspoon vanilla extract or a drop or two
of mint or orange, etc. extract
Mix 2 cups
of powdered sugar and 2
tablespoons coconut
milk, stir until smooth.
2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal
of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat
powdered milk 2
tablespoons unsweetened cocoa
powder 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4
tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener
of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
1 can coconut
milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon vanilla bean
powder or 1
tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1/2 cup
of cooked quinoa 1/2 cup
of oats 1 cup
of almond
milk + water if needed 1 scoop
of Fit Delis Vanilla protein
powder 1
tablespoon of milled flaxseed 1
tablespoon of sunflower seeds 1
tablespoon of raisin or goji berries
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2
tablespoons extra virgin olive oil 2
tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat
milk 150 g plain tofu 2
tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat
milk 50 - 60 g vegan ham, chopped
2 cups rolled oats 2 cups light vanilla soy
milk (recommended: Silk) 2 eggs 1 teaspoon baking
powder 1/4 teaspoon salt A pinch
of nutmeg 2
tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips
1/2 cup
of raw cashews soaked in water for at least 3 hours 1/4 cup
of soy or unsweetened almond
milk 1
tablespoon of lemon juice 2
tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon
of garlic
powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
4 large eggs 2 cups granulated sugar 1 cup
milk or
milk of choice 1 cup canola oil 1/2 cup mango juice 1
tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend
of choice 1
tablespoon baking
powder 2 teaspoons xanthan gum 1 teaspoon salt
Slowly beat in the 2 1/2 cups
of powdered sugar and 2
Tablespoons of milk, until creamy.
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
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3
tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1
tablespoon baking
powder 1/4 cup
powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup
milk of choice (not skim or lite) 1
tablespoon grated lemon zest
Add the remaining
powdered sugar a cup at a time with a
tablespoon of milk each time, and beat until smooth in between each addition.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2
tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1
tablespoon (337g) all purpose flour 2 1/4 teaspoons baking
powder generous pinch
of salt 1 cup (240 ml) whole
milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2
tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1
tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Combine 1/2 a banana, 1
tablespoon almond butter, 1
tablespoon of vegan protein
powder, 1/2 cup
of chopped kale, 1/4 cup coconut yogurt, 1/2
tablespoon flax seeds, 1/2
tablespoon hemp seeds, and 3/4 cup
of nut or coconut
milk.
1/2 a banana, 1 cup
of liquid or
milk, 1
tablespoon of raw cacao
powder, a teaspoon
of cinnamon, and a
tablespoon of nut butter.
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.
Ginger peach muffins from Good to the Grain Topping: 2
tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1
tablespoon unsalted butter 1
tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking
powder 1 teaspoon baking soda generous pinch
of salt 6
tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole
milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1/4 cup poppy seeds 1/2 cup non-dairy
milk 2
tablespoons white chia seed
powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking
powder 1 teaspoon baking soda 1/2 cup
powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon
For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking
powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest
of one orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2
tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup
milk