2 - 3 frozen bananas 600 ml plant - based milk (almond or coconut) 2 heaped tablespoons cashew or almond butter 1 - 2 medjool dates, pitted 3/4 - 1 teaspoon turmeric 3/4 - 1 teaspoon cinnamon 1/4
teaspoon ginger pinch cardamom pinch black pepper 1 tbs raw honey or rice malt syrup (optional - i don't use either) 1 scoop vanilla protein powder (optional) 1 cup ice (optional)
ingredients: for the cake: 180 grams (1 1/2 cups) flour 55 grams (1/2 cup packed) brown sugar 55 grams (1/2 cup) sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2
teaspoon ginger pinch cloves pinch nutmeg 3/4 teaspoon kosher salt 2 eggs 270 grams (1 cup) pumpkin purée 430 grams (1 1/2 cups) pumpkin butter 28 grams (2 tablespoons) vegetable oil 1 teaspoon vanilla extract
Not exact matches
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3
teaspoons ground
ginger or more to taste 1
teaspoon vanilla extract
pinch of sea salt — optional
try adding a
teaspoon or two of ground
ginger, or a
pinch of ground cloves or ground nutmeg.
1/2
teaspoon pumpkin pie spice (or ⅛
teaspoon each ground cinnamon, nutmeg,
ginger and a very tiny
pinch of clove)
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced
ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder
Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon
pinch cinnamon, nutmeg,
ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2
teaspoons coconut oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
1 1/3 cups pecans 1 1/3 cups cup walnuts 1/4
teaspoon vanilla
pinch of salt 1/2 cup diced crystallized
ginger 1/3 cup packed dates maple syrup or agave to make mixture sticky
Carrot
Ginger Soup with Coconut 7 oz Medium Tofu 1/2
teaspoon of sesame oil 2 tablespoons of tamari / soy sauce 1 handful fresh snow peas 1
pinch of black sesame seeds
1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2
teaspoon Vanilla Extract — Nielsen Massey 1
teaspoon Saigon Cinnamon 1/2
teaspoon Allspice 1/4
teaspoon Nutmeg 1/4
teaspoon powder
ginger 1
pinch of salt.
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big
pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced
ginger 1/2
teaspoon crushed red pepper flakes 2 star anise 1/4
teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
1 1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2
teaspoons ground cinnamon * 1/4
teaspoon ground
ginger * 1/4
teaspoon ground cloves *
pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2
teaspoons cinnamon 1
teaspoon nutmeg
pinch cloves
pinch allspice
pinch ginger pinch coriander 1/4
teaspoon salt 3 tablespoons cornstarch
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh
ginger 1 1/2 tablespoons fish sauce 1/4
teaspoon ground mace 1 clove garlic, crushed 1
teaspoon ground turmeric
Pinch of ground cinnamon
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
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground
ginger 1/4
teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour
pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
1/3 cup vegetable shortening 3/4 cup sugar (evaporated cane juice)
pinch ground
ginger 1/2
teaspoon...
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 cap
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 cap
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.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4
teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2
teaspoon ground cinnamon 1/4
teaspoon ground
ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Add on: mix 1 tbl hemp hearts, 1
teaspoon sweetener of choice, and sweet spices of your choice (I like 1/2 tsp cinnamon, a
pinch of cloves, and 1/8 tsp
ginger, then layer hemp spice mix with oatmeal, reserving some to sprinkle on topReplyCancel
1/2
teaspoon turmeric 3/4
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon garlic powder 1
teaspoon cumin 1
teaspoon paprika
pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2
teaspoon baking powder 1/8
teaspoon baking soda 1/2
teaspoon cinnamon 1/4
teaspoon ground
ginger pinch ground cloves 1/2
teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2
teaspoon or more
ginger, peeled and grated 1 carrot, diced 1/8
teaspoon cloves
pinch of cardamom, cinnamon, and nutmeg 1
teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
I personally would add more spices like a 1/2
teaspoon more cinnamon, 1/2
teaspoon ginger, and a
pinch of cloves and nutmeg (or 1 and 1/2
teaspoons pumpkin spice blend).
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated
ginger 1
teaspoon turmeric
Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1
teaspoon minced garlic 1/4 cup chopped scallions 1/2
teaspoon fresh ground
ginger 1
teaspoon olive oil
pinch of nutmeg sea salt to taste citrus pepper to taste
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2
teaspoons grated fresh
ginger 1
pinch ground cayenne pepper
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water,
pinch of sea salt, 1
teaspoon freshly grated
ginger and 1
teaspoon ground or fresh turmeric for a salad dressing.
I added a half cup of finely ground chicken breast to the mixture and 1 extra egg white, added 1/2
teaspoon dried dill weed, 1/2
teaspoon dried chives, a dash of white pepper, and
pinch of ground
ginger to your Master recipe.
1 pumpkin, about 1 kg whole or 400g flesh Half a
teaspoon cinnamon Quarter of a
teaspoon nutmeg Half a
teaspoon ground
ginger Half a
teaspoon ground cloves or two whole cloves 250g ground almonds 80g organic unsaltedbutter
Pinch of salt 180 ml organic single cream 3 medium organic eggs 100g maple syrup
1 shot brandy 2 shots port 1 heaped
teaspoon cream * 1
teaspoon brown sugar generous half
teaspoon of mixed spice (cinnamon, allspice, nutmeg type of thing) 1
pinch dried
ginger powder * It isn't the type of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.
1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1
teaspoon baking powder 1
teaspoon cinnamon 1 tablespoon chia seeds 1/2
teaspoon fresh grated
ginger (you can use spice as alternate) 1/4
teaspoon nutmeg 1
pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1
teaspoon vanilla extract
* 3 Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2
teaspoons ground coriander * 1
teaspoon ground cumin * 1/2
teaspoon fenugreek seeds * 1
teaspoon ground cinnamon * 1
teaspoon cayenne pepper *
pinch ground cloves * 1/2
teaspoon ground cardamom * 3 cloves garlic, minced * 2
teaspoons grated fresh
ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2
teaspoon salt * 1
teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2
teaspoons lemon juice 1 tablespoon
ginger - garlic paste 1
teaspoon garam masala 1
teaspoon chili powder 1
teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4
teaspoon cayenne pepper, to taste 1
pinch salt 1
pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1
teaspoon garam masala 1
pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
2
teaspoon ground cinnamon 1 1/2
teaspoon ground cardamon 1
teaspoon ground
ginger 1/2
teaspoon ground nutmeg 1/2
teaspoon ground cloves 1/4
teaspoon anise seeds
Pinch of freshly ground black pepper (optional to leave out or add more)
I usually use about one
teaspoon of both fresh grated
ginger and turmeric or a large
pinch of each when powdered.
for the filling: 140 grams (scant cup) bittersweet chocolate chunks or chips 220 grams (1 cup plus 2 scant tablespoons) sugar 150 grams (1/2 cup plus 3 tablespoons) brown sugar 17 grams (2 tablespoons plus 2
teaspoons) nonfat dry milk powder 1 1/2
teaspoons pumpkin pie spice, or a big
pinch each cloves, nutmeg, and star anise, plus 2
pinches each cinnamon and
ginger big
pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2 cup) milk 6 egg yolks approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado sugar, for sprinkling, if desired
I * tweaked * the recipe a bit, adding a
pinch of grated garlic and about 1/4
teaspoon of ground
ginger to take it ever so slightly toward the Asian flavor profile.
2 large garlic cloves 1/2
teaspoon kosher salt
Pinch of saffron threads 2
teaspoons roughly chopped fresh
ginger 2
teaspoons sweet paprika 1
teaspoon smoked paprika 1/4
teaspoon ground cumin 1/4
teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
About 1 cup liquid strained from your homemade pumpkin puree * 1/2
teaspoon cinnamon 1/4
teaspoon nutmeg
pinch of ground
ginger pinch of ground cloves honey to taste
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2
teaspoons instant espresso powder 3 1/2
teaspoons ground
ginger 1/2
teaspoon cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4
teaspoon salt 1/2
teaspoon baking soda 2
teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2
teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
200 g semi-whole Manitoba flour 100 g whole rice flour 2
teaspoons cream of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a
teaspoon of essicated
ginger powder half a
teaspoon cinnamon powder 2 - 3
pinches of powdered cloves 3 - 4
pinches of grated nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh
ginger, chopped 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 1/8
teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste
pinch of sea salt
pinch of freshly ground black pepper
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4
teaspoon pure vanilla extract 1/4
teaspoon ground
ginger (optional)
Pinch of sea salt
For spiced nuts 2 tablespoons egg whites 1/4 cup packed light brown sugar 2
teaspoons ground cinnamon 1/2
teaspoon ground
ginger 1/2
teaspoon kosher salt
Pinch of black pepper 1/4
teaspoon ancho chili powder 1
teaspoon vanilla extract 2 cups mixed nuts
1.5 cups of raw cashews soaked overnight in cold water 1 cup of pumpkin puree 1/4 cup of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup of maple syrup 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1/2
teaspoon ground cinnamon 1/2
teaspoon ground
ginger 1/4
teaspoon nutmeg 1/8
teaspoon clove
Pinch salt
2 medium sweet potatoes (about 1 lb), scrubbed and cut into 1 - inch chunks 1/4 cup coconut milk 1/4 cup pure maple syrup 1
teaspoon fresh
ginger, minced 1/2
teaspoon cinnamon 1/8
teaspoon ground cloves
pinch of salt
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4
teaspoon ground cinnamon 1/4
teaspoon ground
ginger scant 1/8
teaspoon cloves 1/8
teaspoon nutmeg 1/2
teaspoon baking powder a good
pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates of fresh orange zest
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2
teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2 tablespoons) maple syrup 60 grams (1/4 cup) pumpkin puree juice of 1 lemon
pinch sea salt 1/2
teaspoon cinnamon 1/4
teaspoon ground
ginger 1/8
teaspoon ground cloves
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice of half a lemon whole sea salt, just enough to taste a few
pinches of dried, powdered
ginger 2 tablespoons extra virgin olive oil 1 - 2
teaspoons coriander -LSB-...]