Stir in sifted icing sugar, and remaining 1
tbsp milk if you want to thin the glaze a bit more.
Not exact matches
If it's a topping for yogurt I would use about 2 - 3 tbsp but if its in a bowl with milk I would fill the bow
If it's a topping for yogurt I would use about 2 - 3
tbsp but
if its in a bowl with milk I would fill the bow
if its in a bowl with
milk I would fill the bowl.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (
if you can't get kale use spinach instead) 2
tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup
milk of choice (we use oat
milk or almond
milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free
if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2
tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Start with 1/4 cup of almond
milk and
if the consistency is too thick, add 1
tbsp at a time until it's at your desired thickness.
2
tbsp peanut butter 1
tbsp coconut sugar (or granulated stevia
if you want to go lower - carb) 1
tbsp agave syrup 1
tbsp almond
milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free
milk chocolate + a square of 90 % dark chocolate
2 big fat and juicy medjool dates (see Note below) 1 tsbp almond
milk 1/2
tbsp unflavored or vanilla whey (
if you're going unflavored, use ours!!!!) 2
tbsp smooth cashew nut butter (I used this one by Meridian!)
If it's too crumbly, add more
milk (1
tbsps at a time).
If you want to prep for the week, simply multiply the ingredients using 3
Tbsp of seeds for every one cup of
milk.
1 2/3 cup of coconut
milk 1
tbsp of apple cider vinegar 1/2 cup of coconut oil 1 1/4 cup of agave or maple syrup 1
tbsp of vanilla extract (or
if you have a vanilla bean, crack that baby open!)
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy
milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1
Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
Tbsp ground flax seeds + 3
TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid
if necessary, let it sit for a few hours on my counter, and voilà.
If your batter becomes too dry because of the different size of bananas then add about 1 - 2
tbsp dairy free
milk to the batter while whipping up.
1
tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (
if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut
milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Ingredients: 2 sweet potatoes peeled and cut into 1 - inch cubes 3
Tbsp butter 1/2 cup
milk or almond
milk 3
Tbsp Kahlua (I used Cinnamon Spice Kahlua) Some spices (cinnamon, nutmeg, and clove
if you are using regular Kahlua)
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut
milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved
if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3
Tbsp.
If you like your breads to have soft crust tops, you can brush the top of the bread dough with egg wash (containing 1 egg yolk with 1
tbsp milk).
3 medium overripe bananas, peeled and cut into large pieces 1/3 packed brown sugar 1
tbsp butter, cut into small pieces 1 1/2 cups whole
milk (plus extra for thinning
if needed) 2
tbsp sugar 1 tsp vanilla extract 1 1/2 tsp fresh squeezed lemon juice 1/4 tsp salt
If too thick, add
milk 1
Tbsp.
1 chia egg (1
tbsp chia seeds + 3
tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free
if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2
tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5
tbsp (75 g) coconut oil, room tempered 5
tbsp maple syrup 1/2 cup plant
milk
If your dough seems too dry, add another
tbsp or two of coconut
milk.
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of diced tomatoes 1 14oz can of light coconut
milk 1
tbsp fresh grated ginger **
if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp dried)
Ingredients 2 pounds red potatoes, cut into large chunks * 1/2 -3 / 4 cup
milk 3/4 tsp salt 6
Tbsp butter, divided (Kerrygold
if you can find it!)
If you use almond
milk, I would substitute the 1.5
TBSP of regular
milk with 1/2
TBSP of almond
milk and 1
TBSP of water.
If you want it smoother, add a
tbsp or two of non-dairy
milk.
Oven Fried Curried Chicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut into long strips 1
Tbsp curry powder 1 tsp salt 1 tsp black pepper 1/4 cup coconut
milk A dash of chili powder (or more
if you like spicy) 1 cup or as much as you need shredded coconut flakes
If the syrup is thick, you may a few
TBSP of boiled and cooled
milk to thin it out and then dunk the slices in the sweetened milky sauce:)
* I add the optional
tbsp of sweetener (honey is my favorite
if you're not vegan)
if I use unsweetened coconut
milk.
1/8 cup whey protein (I used our awesome one - ingredient Pow whey) 1/8 cup ground hazelnuts (could also use ground almonds) 1
tbsp almond
milk (enough to bind the ingredients into a dough) 2
tbsp chocolate nut butter spread (note: I used Meridian's new chocolate hazelnut spread!!!!
If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good
If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it
if you can, it's really good
if you can, it's really good!)
Mixture should hold together when pressed between your fingertips;
if it still feels a little dry, mix in one more additional
Tbsp of almond
milk at a time.
2 1/4 cups old fashioned oats 3 cups almond
milk, regular cow's
milk is good as well 1/4 cup coconut
milk,
if you don't have any use regular
milk 4
tbsp maple syrup 1 1/2 cup carrots, grated 3 tsp cinnamon, more
if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3 cup raisins 1/3 cup walnuts, chopped 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 1
tbsp chia seeds, optional 1
tbsp coconut chips, optional
for the cupcakes: 1 cup organic cane sugar 3/4 cups + 2
Tbsp all - purpose flour 1/4 cups + 2
Tbsp natural unsweetened cocoa powder, sifted
if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole
milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water
3
tbsp apple cider (
if not seasonal in your area, nut
milk works fine but won't lend the same strong apple cider flavor)
Wet Ingredients: 1/4 cup full fat coconut
milk 3/4 to 1 cup water (start with 3/4 and add the extra water
if too dry) 1/4 cup maple syrup 1 flax egg (1
tbsp.
3 overripe organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour
if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup of coconut sugar 1/2 cup of plant
milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1
tbsp of coconut oil 2
tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
180 ml egg whites 100 ml almond
milk 1
tbsp coconut flour 2 sachets of chocolate missfits 1 tsp baking powder Sweetener (to taste
if required) Optional fillings: cacao nibs, berries, superfood powder or nut butter
2 cups of ripe sourdough starter (google
if you're unsure for the recipe) 3/4 cup
milk 1 egg 5
Tbsp butter, melted 1/2 tsp salt 1/4 cup brown sugar 3 1/2 — 4 cups unbleached all - purpose flour 1 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground allspice 1/4 tsp ground nutmeg 1/3 cup chopped, lemon peel 1/3 cup currents or raisins
Apple Flognarde Serves 4 4 free - range eggs5
tbsp flour4
tbsp sugar2 / 3 cup
milk, use grass - fed whole
milk if possiblezest from 2 - 3 meyer lemons3 apples, peeled and cut into wedges4
tbsp butter, cubed, plus more to grease the panconfectioners sugar, for dusting Grease a medium enameled cast iron skillet.
1 cup flour 1
tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2
tbsp espresso, or 1
tbsp instant espresso powder (coffee will work too) 1 large egg 1 cup
milk (you can use buttermilk
if you like, or 1/2 cup yogurt and 1/2 cup
milk) 2
tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1
tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top
150g oats 115g blueberries + 50g mixed in at the end + a few for topping 110 ml almond / coconut
milk 2 tsp vanilla extract 75 ml maple syrup 2
tbsp raw honey (
if desired for extra sweetner)
Instant coconut
milk powder: About 3 - 4
tbsp, (
if using fresh coconut
milk refer step by step instructions.
Peppermint Pattie Layer 1 cup of cashews, soaked for 4 + hours 1 / / 2 cup of coconut butter 1/2 cup non-dairy
milk of your choice (I used coconut) 1
tbsp of peppermint extract (use less or omit
if you aren't a fan)
* Substitue nut butter of choice for an oil - free option ** You can also use pumpkin puree or yogurt instead ***
If using nut butter instead of oil and / or yogurt instead of applesauce, the batter may be too dry and you will need to add 1 - 2
tbsp of non-dairy
milk.
I usually do 1 cup of
milk: 1.5
Tbsp of lemon OR 1
Tbsp of red wine / distilled vinegar (I do not use balsamic vinegar because I'm afraid it will make my coconut flour pancakes taste weird, but
if you try it let me know!).
1
tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed
if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond
milk (or dairy substitute of choice) 1
tbsp red wine vinegar 1/2 tsp salt, or to taste
1 x handful Frozen berries (can use ice + fresh berries
if you like) 3 x
tbsp Cottage Cheese (I use weight watchers brand but any low - fat will do) 2 x
tbsp Low - fat Yoghurt (natural is preferred) 1/2 cup
Milk (full cream, low fat whatever you like) 1 x tsp Honey (This is a must unless you really like the taste of cottage cheese) 1 scoop protein powder (I use chocolate flavour)
*
If you like things sweeter, use
milk chocolate and / or add 1
tbsp maple syrup or a few drops of stevia to the mix.
1 can full - fat coconut
milk, refrigerated overnight 1
tbsp powdered sugar (or more,
if desired) 1/2 tsp pure vanilla extract
If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetene
If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes
if using powder, you can use slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetene
if using powder, you can use slightly less * 1
tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free
milk (unsweetened)
If the batter is still too thick, add 1 - 2
TBSP more almond
milk to get the right consistency.
1 1/2 cup oats 1/2 cup peanut butter 1/4 cup ground flax seed 2
tbsp chia seeds (optional) 2
tbsp maple syrup 1 tsp vanilla extract couple
tbsp milk,
if batter seems dry 1/2 cup - ish chopped leftover Easter candy