Unfortunately, I'm also allergic to eggs, which I usually substitute 1
tbsp of oil for... will that work for this cake?
Not exact matches
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
While the risotto is cooking, heat the remaining 1/2
Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch
of salt and cook, stirring occasionally,
for 5 - 10 minutes, until soft.
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks
of cilantro (4
for cooking, 2
for decoration) 1 green pepper 2 tsp corn starch 1
tbsp white vinegar 2 tsp sugar 1 tsp chilli
oil 2
tbsp soy sauce 1
tbsp olive
oil 1 tsp white sesame seeds
Heat 1
tbsp of avocado
oil and sauté the mushrooms, chilli, garlic and thyme with a pinch
of salt
for 10 minutes.
1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups
of apple cider) 4
tbsps butter, melted vegetable
oil or butter
for frying 3
tbsps sugar 1 1/2
tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Preheat the stainless pan
for 2 minutes, add 1
tbsp of olive
oil.
Cook each schnitzel
for 4 - 5 minutes on each side, adding a fresh
tbsp of oil each new round
of schnitzels (cooking 4 at a time, depending on the size
of your fry pan).
I added another 1/4 cup
of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1
Tbsp honey (used fewer dates since they are so expensive), and 1 tsp
of coconut
oil for extra flavor.
Serving Size: 1
Tbsp Suggested Use: Ghee has one
of the highest flash points (485 degrees Fahrenheit)
of any cooking
oil and is recommend using it in place
of any oils you are currently using
for pan frying.
In a big pan, add and mix all
of the ingredients
for the sauce: 2
Tbsp soy sauce, 2
Tbsp red pepper powder, 2
Tbsp corn syrup, 2
Tbsp cooking wine, 1 tsp sesame
oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
Hi can I use extra virgin olive
oil for the
tbsp of oil?
1 pound dried black beans 8 cups water 2
Tbsp olive
oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive
oil for sautéing 1
Tbsp Sazon completa 1
Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2
Tbsp white wine vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
After the 45 minutes, score the top 3 times with a knife, brush the bread lightly with a
tbsp of olive
oil and then place on the middle shelf
of the oven
for 15 - 20 minutes, until golden brown.
Lentils 1 cup green lentils, rinsed (make sure to pick through
for little rocks) 3 cups water 1
tbsp olive
oil 1/2 white onion, minced 1 carrot, grated 2
tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup
of the bbq sauce
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive
oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2
Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2
Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves
for garnish
250g / 9oz cooked chickpeas 1
tbsp Truffle
oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous
tbsp rosemary, finely chopped A squeeze
of lemon Salt & pepper 1/4 cup + 1
tbsp olive
oil (possibly extra virgin), and extra
for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
The rub (good
for 10 lbs
of ribs): 1 bulk
of garlic 1
tbsp of Sea salt 1 tsp
of cayenne 2 tsp
of paprika 2 tsp
of black peppar 2 tsp
of onion power 2 tsp
of thyme 2 tsp
of majoram 2 tsp
of celery seed 1/3 cup olive
oil
• 5 gala apples • 2/3 cup instant oats (I used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit
of your choice) • 1/2 cup raw walnut halves • 2
tbsp Kelapo coconut
oil • 1/8 cup raw, organic honey • 1
tbsp cinnamon • lemon wedge (NOT
for the recipe)
For added flavor, whisk together 1/4 cup
of orange juice and 1
Tbsp of the Butter olive
oil and marinate the pork chops in it while you prepare the salad ingredients.
If you have the time, toss the pork chops in a plastic bag with a 1/4 cup
of orange juice and 1
Tbsp of olive
oil for a quick marinade while you prepare all the other ingredients.
Heat another
tbsp of oil in the same pan and when hot, add the fragrant mix and sauté
for a few minutes until... fragrant.
For the black sesame paste: 65g roasted black sesame seeds + 2
tbsp each
of maple syrup and sesame or vegetable
oil
I would love these as a snack my snack
for the past week has been greek yogurt & 1
TBSP walnut
oil with juuuust a few drops
of vanilla stevia
Now heat 2
tbsp of oil in a pan and add dried red chillies, garlic, ginger, green chilies and sauté
for some time.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3
tbsp butter, ghee, or olive
oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2
tbsp chopped chives to garnish lemon slices
for serving
Ingredients:
For Dressing: 1/2 cup fresh or frozen blueberries 4
Tbsp extra virgin olive
oil 3
Tbsp apple cider vinegar or white balsamic vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener
of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l
of vegetable stock (purchased or make your own) bunch
of leeks 2 - 4
tbsp olive
oil for cooking salt and pepper to taste
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive
oil 2
tbsp olive
oil, plus more
for brushing Finely grated zest
of 1 lemon, plus 1
tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced
The only non-fructose one I use is rice syrup, if you add more than a few
Tbsp of it I'd up the coconut
oil a touch to account
for the extra liquid (the coconut
oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!
Chopped one small onion and fried in a
tbsp of sunflower
oil for a couple
of minutes on moderate heat.
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients:
For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
For the aubergine and cauliflower curry: 25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
for a vegan option use 25g coconut
oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2
tbsp garam masala powder 1
tbsp ground cumin 1...
Drizzle about 1
tbsp olive or coconut
oil in the pot and heat over medium heat
for a couple
of minutes until the
oil is hot.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp
For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2
tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive
oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns
For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
1 yam 2
Tbsp grapeseed
oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c fresh spinach, tightly packed 2
Tbsp sunflower seeds 1
Tbsp pumpkin seeds Juice
of 1 lemon 1
Tbsp ground cumin 2
Tbsp sesame tahini 1
Tbsp hot sauce (optional) Salt and pepper, to taste A little flour,
for dusting the burger patties
For 2 people simply fry 150g
of mushrooms, quartered or sliced, in 1/2
Tbsp of olive
oil with some freshly ground black pepper and a pinch
of salt until cooked.
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes
For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable
oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1
tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out
of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
FOR THESE CUPCAKES YOU WILL NEED 2 JARS
OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (
FOR THE GARNISH) Directions:
FOR THE GARNISH) Directions: 1.
of lean ground beef 1/4 cup crumbled Stilton cheese (optional) 1 egg 1/2 onion, grated 1
tbsp Lea & Perrins Worcestershire sauce 1 - 2
tbsp BBQ sauce (I used Bull's Eye Guinness bbq sauce) 1/3 cup milled flaxseed 2
tbsp whole wheat breadcrumbs 1
tbsp grapeseed
oil (
for brushing on the burgers just before they go on the grill)
Once the batter has been left to do its thing
for 10 mins, heat a
tbsp or so
of coconut
oil in a nonstick pan and spoon a couple
of tbsp of pancake mixture into the pan.
Crunchy top layer 4
tbsp maple syrup, honey or apple syrup 2
tbsp coconut
oil, room temperature + extra
for greasing the pan 1 cup / 180 g walnuts or nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds
of your choice
Brown Rice organic brown rice (
for 4 persons) 2
tbsp rice vinegar 1
tbsp sesame
oil a couple
of cilantro leaves, roughly chopped
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut
oil, ghee or olive
oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3
tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
Ingredients: 1
Tbsp olive
oil 1 clove garlic, minced 1
Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment
of mushrooms, sliced 1
Tbsp tamari 1/2 tsp salt Fresh parsley
for garnish, chopped
After heated, add the 4
tbsp of olive
oil and heat
for 1 minute.
I also put a
tbsp of psyllium husk & flaxseed
oil in
for added fiber & essential fatty acids.
25g raw grass - fed butter (
for a vegan option use 25g coconut
oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2
tbsp garam masala powder 1
tbsp ground cumin 1 tsp tumeric 1
tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1
tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1
tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4
tbsp coconut milk 4 spring onions
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more
for serving 1
tbsp poppy seeds 2
tbsp oil (I used rice bran
oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves
for serving
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2
tbsp olive
oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices
for garnish
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2
Tbsp raw almonds, soaked overnight or
for 10 - 12 hours 1/4 cup walnuts, soaked
for 4 hours 1/4 cup raw pumpkin seeds, soaked
for 6 hours 1/4 cup raw sunflower seeds, soaked
for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive
oil 3
Tbsp liquid sweetener
of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful
of green beans 1 1/2 cup
of white yogurt (I used Provamel) 1
tbsp Apple cider vinegar 1
tbsp dijon mustard 1
tbsp olive
oil Salt and pepper to taste
For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.