I am also on a low sodium spree, so I used very little salt and a nice heaped
teaspoon of a salt substitute: the indomitable Mrs Dash!
Then put in 1/4 of
a teaspoon of salt substitute and 1/4 of a teaspoon of salt.
I am also on a low sodium spree, so I used very little salt and a nice heaped
teaspoon of a salt substitute: the indomitable Mrs Dash!
Not exact matches
A better
substitute, though, and one that I know works (but produces a much blander low carb pizza base), is simply 1/4 cup
of nutritional yeast flakes + 1/4
teaspoon kosher
salt.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or
substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of dried thyme)
Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
Ingredients:
Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch
of Salt 0 0 • 1
teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin Coconut Oil - 520 0
SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8
SUBSTITUTE Water & Splenda 0 trace • 2
teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1
teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2
teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream
substitute (or soft tofu, mashed and combined with 1 1/2
teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese
substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
tofu (or half a block
of the typical store - bought tofu), mashed 1 tablespoon saewoo jjut or
salted shrimp, chopped (you can
substitute about 1
teaspoon of salt if you don't have the
salted shrimp) 2 stalks green onions, sliced thinly A pinch
of black pepper
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or
substitute 2
of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1
teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2
teaspoons achiote paste (available in Hispanic markets) 1
teaspoon dried oregano, Mexican preferred Pinch ground cloves
Salt and freshly ground black pepper
I left everything whole instead
of chopping it,
substituted extra virgin olive oil for the coconut oil, upped the
salt to 1/4
teaspoon, and left out the raisins.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2
teaspoons ground cumin 1 1/2
teaspoons freshly grated ginger 1/2
teaspoon sea
salt 1/2
teaspoon turmeric 1/2
teaspoon paprika 1/2
teaspoon cinnamon 1/8
teaspoon black pepper 2
teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (
substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to
substitute palm sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4
teaspoon xanthan gum * 1
teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling
(6) In the caramel layer, I
substituted 2
teaspoons of sea
salt for the 1/4 tsp
salt so I would have a «
salted caramel» layer.
* 8 cups
of water, divided * 1/2 cup black - eyed peas, rinsed * 1/2 cup glutinous / sticky rice, rinsed * 2 cans (15 ounces) coconut milk * 2/3 cup palm sugar (can
substitute white sugar or mix white and brown sugar) * 1/2
teaspoon salt * 1/4 cup toasted unsweetened coconut (optional)
I was really excited about the recipe, but the
teaspoon of table
salt made this recipe entirely oversalted and I tasted the egg
substitute more than cream cheese, in fact it was hard to tell there was any cream cheese in it.
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
Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1
teaspoon baking soda 1
teaspoon salt 1
teaspoon baking powder 1
teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (
substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top
of the bread
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could
substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2
teaspoons marjoram 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2
teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed
Salt to taste
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can
substitute chopped chipotle in adobo) 2
teaspoons coarse kosher
salt 2 tablespoons chili powder 1
teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans
of beans - I used black and kidney but any are fine!
I recommend the Greek Gods brand) * 1/4 cup
of fresh chopped dill (could
substitute a couple
teaspoons of dried) * 1/4 cup
of finely chopped onion * 1 clove
of finely minced garlic * 1 Tablespoon
of lemon juice * 1 Tablespoon
of Worcestershire sauce (Vegan recipe) *
Salt and pepper to taste
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or
substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2
teaspoon freshly ground black pepper 1
teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or
substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2
teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2
teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can
substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
* 1 cup stone ground grits (can
substitute polenta if you're unable to find traditional grits) * 4 cups
of water or shrimp stock (can also
substitute milk for a cup or two
of water) *
salt and pepper * 4 Tablespoons butter * 1 1/2 cups shredded cheddar cheese * 6 slices bacon, chopped (this is easier to do if the bacon is slightly frozen) * 1 pound shrimp, peeled and deveined * 3 cloves garlic, minced * 1 Tablespoon lemon juice * 1/2 cup thinly sliced green onions * 1/2
teaspoon cayenne pepper, or to taste *
salt and pepper
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can
substitute with cane or Muscovado sugar)-- 1
teaspoon alkaline free baking powder — 1/2
teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can
substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can
substitute with 1
teaspoon pure vanilla extract)-- pinch
of sea
salt
1 16 - ounce can chickpeas, rinsed and drained (or
substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2
teaspoons vital wheat gluten (optional, for firmer texture and ease
of flipping) 1⁄8 cup dried bread crumbs 1
teaspoon dried parsley 3⁄4
teaspoon chicken - style seasoning (or 1/2
teaspoon rubbed sage) 1/2
teaspoon garlic powder 1/2
teaspoon onion powder 1/4
teaspoon salt (or to taste) 1/4
teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)
2 1/2 cups rice flour (white, brown, or a mixture
of both) 1 2/3 cup potato starch 3
teaspoons baking powder 2 1/2
teaspoons salt 2 tablespoons sugar 1/2 cup dry buttermilk powder 3 tablespoons egg
substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1
teaspoon baking soda Cal 0 1/2
teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1
teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil
substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil
substitute with applesauce) and the (sugar
substitute with 1 1/2 tsp
of stevia) 1154 cal 144 per slice»
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could
substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2
teaspoons sweet marjoram or oregano 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2
teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed
Salt to taste
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2
teaspoons minced red or green mild chili pepper Sea
salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may
substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4
teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly
salted cashews and peanuts and sprigs
of basil or cilantro
Note: if you don't have Tajin I would
substitute with a mix
of 1
teaspoon of cayenne pepper, 1
teaspoon of lemon pepper, and 1 pinch
of salt.
cooked cannellini beans 1/4 cup olive oil + 1
teaspoon to drizzle 1 head
of garlic 1
teaspoon fresh oregano, finely chopped (
substitute dried if necessary) 1/2
teaspoon smoked sea
salt (
substitute regular
salt if necessary) 1
teaspoon ice cold water 1
teaspoon pine nuts (optional) 1/2
teaspoon paprika (optional)
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2
teaspoons fresh chopped thyme leaves 1
teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or
substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2
teaspoons lemon juice
For the Meringue Kisses: (store - bought meringue cookies can be
substituted for a shortcut) 3 large egg whites, at room temperature 3/4 cup (150 grams) granulated sugar ⅛ tsp
salt ⅛ tsp cream
of tartar, optional 1/4
teaspoon pure vanilla extract or 1/2 imitation vanilla flavoring Red gel food coloring, optional
Spice Paste: 12 dried red Kashmiri chiles, or
substitute santakas or mirasol, seeds and stems removed 2
teaspoons cumin seeds 3
teaspoons coriander seeds 1/2
teaspoon black peppercorns 3 cloves 1 two - inch piece
of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2
teaspoon turmeric powder 1/2
teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions
Salt to taste
2 red onions, julienned Juice
of 4 Peruvian limes or Key limes 2 very finely chopped Peruvian chile peppers such as fresh ají panca (or
substitute serranos) 2
teaspoons chopped fresh cilantro or parsley 1/4
teaspoon white vinegar 1
teaspoon olive oil Sea
salt Freshly ground black pepper
1 pound red snapper filet Juice
of 8 limes Juice
of 2 lemons Various Peruvian chile peppers; 2 habaneros make a good
substitute 1/2 cup chopped fresh cilantro 1 large red onion, cut in julienned strips and then soaked in cold
salted water 1 tablespoon
salt 1
teaspoon fresh ground black pepper
1 1/2 cups almonds (
substitute walnuts or pecans) 1/2 cup pumpkin seeds Pinch sea
salt 1 cup pitted Medjool dates 2 - 3 Tablespoons fresh lemon juice 1
teaspoon vanilla powder (or vanilla extract) Zest
of 1 lemon 1 cup coconut butter, softened Shredded, unsweetened coconut for garnish
300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1
teaspoon vanilla extract or zest
of citrus fruit
of your choice 90 grams oat bran 125 grams spelt flour (can
substitute plain flour) 1 1/2
teaspoons baking powder 1 1/2
teaspoons baking soda 1/4
teaspoon table
salt several
teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)
Ingredients 1 1/2 pound acorn squash 2
teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2
teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2
teaspoon black mustard seeds pinch
of asafetida (hing) 1/2
teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4
teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can
substitute Serrano chili pepper 1 - 2
teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish
salt to taste plain yogurt, for serving
1/2 large ripe avocado, cut into 1 - inch dice 1 tomato, chopped 1
teaspoon lime juice Pinch
of salt 1 ounce feta cheese, crumbled 1/4
teaspoon rosemary 4 black olives, minced 4 fresh mushrooms, washed and sliced 3 eggs (or the equivalent amount
of egg
substitute) 1
teaspoon ground cayenne 11/2
teaspoons olive oil
1/3 pound
of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1
teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or
substitute 1/2
teaspoon dry) 1 bay leaf 1
teaspoon salt 1/4
teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or
substitute the Italian sausage
of your choice, though it won't be nearly as good) 1
teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
1 tablespoon olive oil 1 large onion, chopped 6 garlic cloves minced 2 celery stalks 2 carrots 2 zucchinis 1 red pepper 2/3 cup red lentils 1 28 oz can
of crushed tomatoes 2 cups water 2 tablespoon tomato paste 1
teaspoon sugar 2
teaspoons oregano
salt and pepper 12 - 14 lasagna noodles 2 cups ricotta
substitute * or ricotta mixture ** basil, sliced
ingredients: for the cakes: 113 grams (1 stick, 8 tablespoons) vegan / dairy free butter, softened (can
substitute regular butter) 250 grams (1 1/4 cup) sugar 1/4
teaspoon salt 3 eggs 120 grams (1/2 cup) cashew yogurt (can
substitute sour cream or yogurt) 180 grams (1 1/2 cups) AP flour 1/8
teaspoon baking soda zest
of 1/2 an orange
12 oz Sprouts, mung bean, mature, fresh, 1 container 1 medium red bell peppers, seeded and sliced 1 medium yellow bell peppers, seeded and sliced 1 tbsp olive oil 1/4 tsp low sodium soy sauce 1 pinch fresh lemon juice, about 1 squirt
of lemon juice 1 tbsp cold water 2 tsp sweetener (sugar
substitute), equal to 2
teaspoons sugar 2 medium garlic cloves, peeled and minced 3 tbsp chili sauce (optional) 1 pinch
salt and pepper, to taste 2 tbsp sunflower seeds (optional) 2 tbsp Sprouts, radish, fresh Directions
1 Tablespoon sea
salt flakes, or to taste (if you
substitute with regular
salt, start with 1/2
of a
teaspoon, then add to taste)
2 medium Yukon Gold potatoes 2 medium sweet potatoes 1 medium yellow onion Egg Replacer brand egg
substitute (equivalent
of 2 large eggs) 1/2 cup matzo meal 1 tablespoon minced fresh thyme leaves 1 tablespoon
salt 1/2
teaspoon freshly ground black pepper 1/2 cup canola oil
Cupcake Ingredients: 1/2 Cup Whole Milk 1/2 Cup Maraschino Cherry Juice (from the jar
of cherries) 1
Teaspoon Vanilla Extract 1/2 Cup Chopped Maraschino Cherries 1/2 Cup plus 2 Tablespoons All Purpose Flour 3/4 Cup plus 2 Tablespoons Cake Flour 1 Cup Vanilla Sugar (may
substitute regular sugar) 1 1/2
Teaspoons Baking Powder 1/2
Teaspoon Salt One Stick Unsalted Butter, softened 2 Large Eggs, room temperature
2 carrots, chopped 2 stalks
of celery, chopped 1 onion, chopped 2 cloves garlic, minced 2 cups dry lentils 3 bay leaves 1/2
teaspoon dried thyme, crushed 1/2
teaspoon salt, or to taste 1/4
teaspoon black pepper, or to taste 8 cups canned chicken broth (
substitute vegetable broth for a vegan treat) 4 ounces Canadian - style bacon (optional)
1/2
teaspoon cream
of tartar 1
teaspoon baking powder 1/2 cup coconut oil or vegan butter
substitute 2 cups flour 3/4 cup sugar 1 pinch
of salt 1
teaspoon vanilla extract 1/4 cup soy or almond milk 1/4 cup cinnamon sugar (I like a blend
of 1 tablespoon
of cinnamon for a 1/4 cup sugar, but you can blend according to your taste)