-2 Tbsp arrowroot -1 tsp baking powder + 1 1/2
Tbsp water + 1 1/2 Tbsp oil -1 Tbsp tapioca + 1/4 c warm water -2 Tbsp applesauce - «Flax Eggs» — 1 Tbsp flax + 3 Tbsp water, let sit to gel for 5 minutes.
Brush the whole thing with an egg wash (1 egg + 1
tbsp water + pinch salt) then sprinkle with granulated sugar.
Whisk together an egg wash of 1 egg + 1
tbsp water + pinch salt, and paint it on the underside of the braids.
I took 3 Tbsp t.m. spice (incl cayenne) + 3
Tbsp water + 3 Tbsp olive and mixed together.
Not exact matches
I used my homemade apple sauce, put 2 eggs into the batter
+ 1
tbsp chia seeds mixed with 3
tbsp water, and the result was perfect; — RRB - Many thanks for all your fabulous recipes, photos and stories!
I'm a type 1 diabetic and substituted the maple syrup with 2
tbsp on
water + teaspoon of Nectresse.
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1
tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk
+ 1
tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot
water
You can add cubed butternut squash in salted boiled
water (4 cups
water + 1/2
tbsp.
i use 1/2 cup hulled seeds
+ 3 cups
water + 1 - 2
tbsp maple syrup and blend blend blend.
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
Chocolate fudge sauce (1
TBSP cocoa powder or raw cacao powder
+ 1
TBSP maple syrup
+ 1/2 -1
TBSP water, as needed.
Make egg replacer (3 tsp powder
+ 4
Tbsp water; or 2 eggs).
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2
tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or
water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup
+ 2
tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
For the filling: Butter — 1
tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp
+ 1/2 cup All purpose flour — 6
tbsp Brown sugar — 1/2 cup
Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
Just a quick question... in the ingredients list it calls for 2
Tbsp Flax
+ 3
Tbsp water, but in the Directions it says to stir together 1
Tbsp Flax with 3
Tbsp water.
- * lukewarm
water shouldn't feel hot or cold, just roughly body temperature - to make vegan: use 1/3 cup
+ 1
tbsp olive oil or melted vegan margarine in place of the butter in the filling.
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
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3
Tbsp flour 2
Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder
+ 2
Tbsp warm
water 2
Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
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.
The Mop: 2
tbsp of butter 1 onion chopped 1/2 cup of
water 1
tbsp + 1
tbsp of Dijon mustard 1/2 cup of apple cider vinegar 2
tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes Salt Pepper 2
tbsp of honey
** flax egg: 1
TBSP ground flax seed
+ 2
TBSP warm
water.
2 frozen bananas 1/2 fresh mango 1/2 avocado 2 frozen packs of pitaya fruit (we love Pitaya Plus) 1
Tbsp Berry Bliss Coconut Butter 2
Tbsp protein powder (or 1
Tbsp each Philosophie Green Dream Superfood
+ Protein Powder and Berry Bliss Superfood
+ Protein Powder) 8 ounces coconut
water handful of ice
4 - 5 orange bell peppers 1 cup dry quinoa
+ 2 cups
water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper jack cheese 1
Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)
1
tbsp of ground flax seed
+ 3
tbsp of
water, mixed well, is the equivalent of one egg.
1 1/4 cup confectioners sugar 1 cup
+ 2
Tbsp vegan butter (I used Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed with 2
Tbsp water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4 cup all purpose flour
• The eggs can be replaced with chia seeds or flax seeds following the ratio 1
tbsp chia / flax
+ 3
tbsp water = 1 egg.
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
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of
water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml)
Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Ingredients: 1/2 cup coconut milk like Aroy - D 1/2 cup
water + few ice cubes 1
tbsp MCT oil or extra virgin coconut oil 1/2 tsp cinnamon 1
tbsp ground chia... Read More
Olivia & John, via Pretty In Pink @ Tumblr Five Alternatives To Eggs In Baking That Aren't Ener - G Egg Replacer Ground flaxseed / linseed 2
tbsp + 3
tbsp water, mixed well and set aside for five minutes = 1 egg Especially good for: muffins, breads, pancakes Ground flaxseeds are one of the most nutrient - packed...
1/4 cup
+ 1
tbsp red lentils 1/4 cup
+ 1
tbsp chana dal 1/4 cup
+ 1
tbsp moong dal (hulled, split mung beans) 1/4 cup
+ 1
tbsp toor dal (split pigeon peas) 5 cups of
water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste
So, here's what I did: 2 1/2 C (10 oz) blanched almond flour, 1 tsp b. soda, 1/2 tsp salt, 1
TBSP + 1tsp cinnamon, 1
TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2
TBSP water and 3
TBSP (2.4 oz) molasses.
7/8 cup oil
+ 1/2 tsp sea salt (strange, I know but it is our «butter») 3
tbsp ground chia 9
tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz coconut milk, full fat 1
Tbsp corn starch
+ 1
Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
+ beans
3 large eggs 1/2 cup buckwheat flour 3/4 cup all - purpose flour (I use 1/2 cup white whole wheat
+ 1/4 cup all - purpose) 1 cup whole milk 1 cup
water 1 1/2
Tbsp.
DIY Flax Egg: 1
Tbsp Flaxseed Meal
+ 3
Tbsp Water (this recipe needs 2 eggs, so double that) For this recipe, you can mix the flaxseed meal right in with the yeast after it's activated.
Corn relish: 1 1/2 c corn kernels
+ 1 1/2 c white wine vinegar
+ 3/4 c sugar
+ 1/2 c
water + 2
tbsp honey
+ 1 tsp coriander seeds, toasted and coarsely ground
+ 1 tsp black peppercorns, toasted and coarsely ground
+ 1/4 tsp crushed red pepper flakes
For the chocolate buttermilk cake 2 cups plain flour 2 cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup
+ 1
tbsp vegetable oil 1/4 cup cocoa 1 cup
water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk
· 1.5
tbsp golden flax meal
+ 3
tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
If you prefer, you can use 1
tbsp ground flax seeds
+ 1/4 cup
water instead of the chia seed «egg.»
2
tbsp + 3
tbsp water, mixed well and set aside for five minutes = 1 egg Especially good for: muffins, breads, pancakes
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2
tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2
tbsp fresh thyme 1
tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg
+ 1
tbsp water, for eggwash
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2
tbsp of olive oil (I used 1
tbsp olive oil
+ 1
tbsp of
water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of half a lime
A flax egg is 1
tbsp ground flax seed
+ 2
tbsp water.
Ingredients 2
tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm
water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (
+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping
tbsp almond butter 1
tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (optional) 3/4 cup of coconut
water + 1/4 cup of coconut cream (or 1 cup thick coconut milk) a small handful of ice cubes
Optionally, you can use a thickener: 1
tbsp ground chia seeds (
+ 0.1 g net carbs per serving) or arrowroot powder (
+ 1.2 g net carbs per serving) mixed in 1/4 cup
water or use cream & egg yolk mixture like I did in my Pork & Kohlrabi Stew.
1 recipe pie crust (recipe follows) 1 recipe raspberry pie filling (recipe follows) 1 egg
+ 1
tbsp water, for eggwash demerara sugar, for sprinkling glaze, recipe follows
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
(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm
water + 1/2 cup warm
water, divided 1
tbsp maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1 tsp salt