It takes a larger amount of ingested cinnamon powder to cause problems in our pets (greater then 1
teaspoon of powder for most pets) but only a small amount of the essential oil.
Not exact matches
I really wanted something chocolatey so I dusted these in cacao
powder to resemble chocolate truffles Really grateful
for your book as the ingredients are simple and can be utilised
for a lot
of the other recipes, hence no food waste or having to buy a bag
of something just
for a
teaspoon.
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa
powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch
of salt 1.
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2
teaspoon baking
powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil
for deep - frying
I was going
for a Mexican flavor this night, so I put in 1
teaspoon each
of chili
powder and cumin.
Or
for others who can't get Swanson brand, 1 / 8th
of a
teaspoon powdered ginger from the supermarket is all that's really needed:)
For the filling 4 salmon fillets 1 bag (250g)
of spinach or used frozen spinach as I did to make this quicker 1
teaspoon wasabi
powder or paste 1 tablespoon
of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon
of soy sauce Salt and pepper to taste
For the icing though I used my favorite: 1 cup
of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4
teaspoon vanilla, and a pinch
of salt.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2
teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1
teaspoon baking
powder 1/4
teaspoon baking soda pinch
of salt
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup
of cashews, soaked
for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2
teaspoon of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1
teaspoon of garlic
powder 1/2
teaspoon of kosher salt 1
teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
5 medium beets (or enough
for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa
powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch
of salt Confectioner's sugar,
for dusting
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a lime squeezed
for juice 1
teaspoon chili
powder 1 - 2
teaspoons of smoked paprika (depending on your taste) 1/2 -1
teaspoon of salt
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
Ingredients 1 1/4 cup finely chopped salted peanuts (
for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso
powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4
teaspoon dry mustard — 1/4
teaspoon garlic
powder — 1 tsp salt & 1/2 tsp
of pepper (I am recommending an additional pinch
of salt and pepper
for each layer
of hash browns)
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more
for garnish * 1
teaspoon curry
powder, or to taste * pinch or two
of cayenne pepper, or to taste
I also added a
teaspoon of tumeric and cinnamon
powder for a hint
of flavour and it's so good!
Omit to make nut - free) a pinch
of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4
teaspoon cardamom
powder Instructions In a large pan, dry roast the semolina on medium - low heat
for 6 - 8 minutes until the color changes and it gets fragrant.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1
teaspoon of each: baking
powder, baking soda and sea salt 2
teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
I just made these heavenly brownies and did the following substitutions:
For every ounce
of chocolate I used 3 tablespoons
of cacao
powder I added 4 tablespoons water and 2 extra
teaspoons coconut oil since I used cacao
powder Instead
of arrowroot starch or flour, I used one egg (sorry vegans!)
For the batter: 1/2 cup flour 1/2 cup cornstarch 1 egg 1/4
teaspoon korean chili
powder 1 pinch
of salt If making tempura: 3/4 cup cold topo chico or any mineral water
of your affection.
1 and 1/4 cup
of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake
powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1
teaspoon of raw cacao nibs 1
teaspoon of raw cacao
powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more
for garnishing
For the dipping sauce: 2 tablespoons soy sauce 2 tablespoons water 2
teaspoons rice vinegar 2
teaspoons lemon juice 2 teaspoosn honey 2 generous pinches
of korean chili
powder to sprinkle on the baby eggplants when serving.
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2
teaspoons vanilla extract 400g all purpose flour 1
teaspoon baking
powder 1
teaspoon baking soda pinch
of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
Add the bean / nut mixture and saute
for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml)
of broth, tomatoes, cumin, oregano, 1
teaspoon of salt, chili
powder and pepper.
My research tells me that self - rising flour includes 1 1/2
teaspoons baking
powder and 1/2
teaspoon salt
for each cup
of flour so using self - rising flour will almost double the leavening in this recipe.
Ricki: I can't say I was too fond
of spending four days meticulously reading through every single 1/4
teaspoon baking
powder, 1/2
teaspoon cinnamon, 1/8 cup psyllium husk, 135 grams all - purpose flour, pinch
of salt, and so on,
for every single recipe on all 224 pages
of the book, one line at a time, to proofread the final galleys.
: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.
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2
teaspoons of cumin
powder 1/2
teaspoon of turmeric
powder 1/2
teaspoon of grated ginger 4 tablespoons
of grated coconut
for decoration Salt
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1
teaspoon baking
powder 1/2
teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil
for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking
powder 1
teaspoon baking soda pinch
of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar,
for dusting Preheat the oven to 180 °C / 350 °F.
Hi Marlene, To make your own self - rising flour
for this recipe, you'll need 1 1/2 cup
of all - purpose flour with 2
teaspoons of baking
powder and 1
teaspoon of salt.
Just simply make a glaze, like you would make
for doughnuts, out
of powdered sugar and water, with 1/2
teaspoon of whatever extract you prefer and a pinch
of salt.
2 sticks (225 g) unsalted butter 3/4 cup (90 g)
powdered sugar, sifted, plus more
for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1
teaspoon salt In the bowl
of a stand mixer, combine the butter,
powdered sugar, and vanilla seeds.
ingredients: 2 cups flour 2
teaspoons baking
powder 10 tablespoons butter, soft 1 cup plus 2 tablespoons granulated sugar 3/4
teaspoon kosher salt zest
of 1 grapefruit 1 egg plus 1 egg yolk juice
of 1/2 grapefruit (1 1/2 tablespoons) 1
teaspoon vanilla extract granulated sugar,
for rolling
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1
teaspoon vanilla bean
powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit
for SCD diets) 1 1/2
teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
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
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia
powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1
teaspoon pure vanilla extract coconut oil — use
for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
170gr
of silken tofu 1/4 cup
of chickpea flour also called gram flour 1/4 cup
of water 1 tablespoon
of nutritional yeast 1
teaspoon of corn flour 1/2
teaspoon of garlic
powder 1/2
teaspoon of turmeric
powder salt and pepper to season 1 tablespoon
of coconut oil
for cooking
1/2 cup
of raw cashews soaked in water
for at least 3 hours 1/4 cup
of soy or unsweetened almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra
for sprinkling 1/2
teaspoon of garlic
powder 1
teaspoon of apple cider vinegar a pinch
of sea salt and pepper
For green color: I used 1
teaspoon of wheatgrass
powder plus 1/8
teaspoon of green spirulina.
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2
teaspoons baking
powder 1
teaspoon ground cinnamon pinch
of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar,
for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
For my version
of the turkey pizza meatloaves I combine 2 pounds
of 93 % lean ground turkey, 1 cup
of whole wheat breadcrumbs, 4 garlic cloves (or 1/2
teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1
teaspoon onion
powder, 1
teaspoon Italian seasoning, 1/4
teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons
of reduced fat mozzarella cheese, ~ 2 tablespoons
of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
* I would not suggest keeping this over 1 week or in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily use 1 tablespoon peanut
powder and 1 dried frig with 2
teaspoons of water to test this recipe out
for a one - serving deal.
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 dust
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 dust
for rolling the dough 1
teaspoon baking
powder 1
teaspoon cinnamon 1/2
teaspoon salt Confectioner's sugar
for dust
for dusting
For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2
teaspoons baking
powder 1/2
teaspoon baking soda 1
teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest
of one orange 1/2 vanilla bean, seeds scraped out 2
teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk
Season the tenderloin with a mix
of 1/2
teaspoon each salt, pepper, garlic
powder, dried thyme, and dried rosemary, then sear each side
for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer
of vegetable oil in the bottom.
8 large eggs 1 1/2 cups (300 g) white granulated sugar plus 1 tablespoon more
for sprinkling 1/4
teaspoon salt 1/8
teaspoon cream
of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more
for glaze 1 1/2 cups (210 g) all purpose flour zest
of 1 medium lemon finely grated 2
teaspoons of culinary quality matcha
powder (optional
for marbling)
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4 cup chopped scallions,
for garnish.