Sentences with phrase «teaspoon baking powder finely»

Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations of a madeleine mold with melted butter.

Not exact matches

1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted

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

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

6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses

3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.

:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.

Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.

4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt

Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.

For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dusting

6 ounces bittersweet chocolate, finely chopped 1/4 cup plus 2 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all - purpose flour 2 tablespoons cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon salt Powdered sugar for rolling

2 1/2 cups whole - wheat pastry flour 2 tablespoons freshly ground espresso powder 3/4 teaspoon aluminum - free baking soda 3/4 teaspoon aluminum - free baking powder 3/4 teaspoon finely ground sea salt 1/2 cup natural cocoa or cacao powder (Scharffen Berger or Dagoba), not dutched

2 large or 4 medium (2 pounds or just under 1 kg) Russet or baking potato, peeled 1 medium onion (about 6 to 8 ounces), peeled 2 teaspoons baking powder 1 1/2 teaspoons (about 9 grams) table or fine sea salt Freshly ground black pepper 1/2 cup plus 2 tablespoons (80 grams) all - purpose flour 4 large eggs Nonstick spray, for waffle iron 2 tablespoons fresh chives, finely chopped, for garnish (totally optional)

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

1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)

2/3 Cup Sugar 1/2 Cup Softened Unsalted Butter (1 Stick) 2 Large Eggs 1 Teaspoon Vanilla 2 1/4 Cups All - purpose Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Cinnamon 1 (8 Ounce) Container Plain or Vanilla Low Fat Yogurt 2 Cups Peeled And Finely Chopped Apples

ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk

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

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml) buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.

:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 3Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 3baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 3baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.

Orange cake from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2 tablespoons orange juice zest of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

6 tablespoons unsalted butter at room temperature plus more for pan 1/4 cup sliced almonds 1/3 cup roughly chopped almonds 4 tablespoons packed light brown sugar 1-1/2 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup sour cream 1/2 cup heavy cream 4 ounces bittersweet chocolate, finely chopped

2 small to medium bananas mashed (about 180g) 30 ml of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1 teaspoon of mixed spice 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch of salt

1 cup plain cottage cheese (low - fat is fine) 3/4 cup parmesan cheese, freshly grated 1/4 cup flour (see headnotes) 1 cup almonds, very finely ground 1 teaspoon baking powder 1/4 cup sun - dried tomatoes (in oil), finely chopped 1/4 cup basil, finely chopped 1/4 cup water 4 eggs, lightly beaten 1/2 teaspoon salt

1/3 cup /.5 oz / 15 g finely chopped fresh chives 1/3 cup /.5 oz / 15 g finely chopped fresh dill 1 cup / 1.5 oz / 45 g finely chopped kale 1 yellow or white onion, finely chopped 3 cloves garlic, finely chopped 1 teaspoon (toasted) cumin 1 teaspoons baking powder

Ingredients: 1 pound (4 sticks) butter, softened 1 1/3 cups powdered sugar 4 teaspoons finely grated lemon peel (firmly packed) 2 1/2 cups all - purpose flour * 2 cups quick or old fashioned oats (uncooked) 1/2 teaspoon baking powder 1/2 teaspoon salt granulated or sanding sugar

squares semisweet baking chocolate, finely chopped 1 3/4 cups granulated sugar 4 large eggs 1 cup all - purpose flour, sifted Dash of salt 1 cup chopped toasted pecans * 1 teaspoon vanilla extract Powdered sugar

Non-stick cooking spray 1-1/2 cups whole wheat flour 1/4 cup cocoa powder 1/2 cup wheat germ 2 tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup organic coconut oil at room temperature 1/4 cup packed light brown sugar 4 medium rip bananas, mashed 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4 cup water 2 large eggs 1/3 cup semisweet chocolate chips, finely chopped

3 cups all - purpose flour plus more for surface 3/4 cup granulated sugar 1 tablespoon baking powder 1 teaspoon dried lavender buds 1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1 / 4 - inch cubes 1 cup plus 2 tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 2 tablespoons sanding or granulated sugar

6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon walnut oil powdered sugar for dusting

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

Apricot Layer 2/3 cup dried apricot halves, chopped finely 1/3 cup all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1 cup packed light brown sugar 1/2 teaspoon vanilla extract 1/2 cup chopped toasted walnuts powdered sugar for dusting

Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or organic evaporated cane sugar 1 cup finely shredded carrot 1/4 cup organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds

biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar

Muffin Batter: 1 Cup All - Purpose Flour 1 Cup Whole Wheat Pastry Flour 1/3 Cup Dark Brown Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Large Egg, Beaten 1 Cup Skim Milk 1/2 Cup Light Olive OIl 2 Cups Finely Chopped Peeled Apples Filling: 1 (8 Ounce) Package Light Cream Cheese (Not Fat Free) 3 Tablespoons Maple Syrup 1 Tablespoon Orange Zest 1/2 Teaspoon Ground Cinnamon Topping: 1/4 Cup Whole Wheat Pastry Flour 1/4 Cup Old Fashioned Rolled Oats 1/4 Cup Dark Brown Sugar 1/2 Teaspoon Grund Cinnamon 3 Tablespoons Butter 1/3 Cup Chopped Walnuts

Ingredients: 2 cups all - purpose flour 1 1/2 teaspoons baking soda 1/2 cup honey 1/3 cup butter or margarine, softened 1/4 cup granulated sugar 1 tablespoon finely grated lemon peel 1 large egg 1 cup powdered sugar 2 tablespoons lemon juice

Ingredients: 1 cup sifted all - purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1/2 cup chopped apple 1/2 cup finely chopped walnuts 2 tablespoons white sugar 2 teaspoons ground cinnamon

Ingredients: 2 cups all - purpose flour 1 teaspoon baking powder 1 3/4 cups firmly packed brown sugar 3 large eggs 1 teaspoon vanilla extract 2 cups pecans, finely chopped

1 cup all - purpose flour 1 cup cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup sugar 1/2 cup corn or vegetable oil 3/4 cup soy milk 2 tablespoons soy yogurt 1 teaspoon vanilla extract Finely grated zest of 1 lemon 1-1/4 cups blueberries

1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)

1 cup packed light - brown sugar 1 cup granulated sugar 2 sticks unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old - fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots - I chopped and used a mini processor) 1 cup raisins (I used 1/2 golden raisins and 1/2 currants) Cream cheese filling (recipe below)

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar