For the onions: 2 onions, very finely sliced 2 tablespoons olive oil 1/2 teaspoon ground cinnamon 1 1/2
teaspoon soft brown sugar juice of 1/2 small lemon
Not exact matches
8 slices of cubed
soft bread (day old works well) about 8 cups 2 cups shredded cheddar cheese 1 pound pork sausage,
browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4
teaspoon dry mustard 1 can cream of mushroom soup 3/4 cup of milk
1 cup all - purpose flour 1/4 cup nuts 1/2
teaspoon salt 1 tablespoon
brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to
brown sugar 6 ounces
soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed)
Brown sugar, to
Brown sugar, to taste
ingredients: for the cake: 55 grams (1/4 cup, 2 ounces) butter,
soft 50 grams (1/4 cup) neutral oil 135 grams (1/2 cup plus 2 tablespoons) sugar 85 grams (1/4 cup plus 2 tablespoons)
brown sugar 1/4
teaspoon kosher salt 2 eggs 1
teaspoon vanilla extract 1
teaspoon cinnamon 1/2
teaspoon ground ginger 1/4
teaspoon ground nutmeg 220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30 grams (2 tablespoons) milk 195 grams (1 1/4 cup plus 2 tablespoons) flour 1/2
teaspoon baking soda 1/2
teaspoon baking powder
for cookies 1/4 cup oat flour, plus more if needed 1/4 cup
brown rice flour 1/2 cup quick oats 1/2
teaspoon baking soda 1/2 cup pumpkinseed butter (see below) 3 tablespoons coconut oil —
soft, at room temperature 1/3 cup plus 1 tablespoon maple syrup 1
teaspoon vanilla extract 1/4 cup goji berries
1 level tsp bicarbonate of soda, sieved (baking soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1
teaspoon honey (or treacle or
soft brown sugar) 425 ml (3/4 pint) buttermilk (or add 2 tbsp of lemon juice to 600 ml (1 pint) milk)
Old Fashioned Apple Crisp (traditional and gluten free recipes included) Yield: 8 servings (printable recipe) 4 cups thinly sliced apples 1/3 cup butter,
soft 2/3 cup light
brown sugar 1/2 cup old fashioned rolled oats 1/2 cup oat flour or all - purpose flour 1/2
teaspoon cinnamon 1/2
teaspoon nutmeg 1/4
teaspoon kosher salt Preheat oven to 375 degrees.
dry: 4 medium carrots, peeled + grated 1/4 cup raisins 2 cups oats 1
teaspoon baking powder 1
teaspoon cinnamon 1/2
teaspoon nutmeg + ground ginger 2 tablespoons
soft brown sugar pinch of salt
1 can (15 or 16 ounces) puréed pumpkin 3/4 cup white or
brown sugar 1/2
teaspoon salt 1
teaspoon ground cinnamon * 1/2
teaspoon ground ginger * 1/4
teaspoon ground cloves * 1 package (10 ounces)
soft or silken tofu (do not use low - fat tofu) 1 9 - inch unbaked pie shell
1 small beet — baked, steamed or boiled, and peeled 1/2 cup
soft dates — pitted 1/3 cup unsweetened canned coconut milk 1
teaspoon vanilla extract 2 tablespoons
brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
115 grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1
teaspoon psyllium husk 1
teaspoon baking soda 1/2
teaspoon Saigon cinnamon 1/2
teaspoon Chinese five - spice powder 1/2
teaspoon kosher salt 140 grams (about 1 cup)
brown sugar 150 grams
soft goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)
1 cup of buckwheat flour 1/2 cup of
brown rice flour 1
teaspoon psyllium husk powder (optional) 2
teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4
teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter,
soft 2 organic eggs A generous pinch of salt
For the apple sauce: 2 - 3 apples, peeled and finely chopped 1 tablespoon lemon juice 1/4 cup water 1/4 cup
brown sugar (more to taste) 1/4
teaspoon cinnamon Pinch of nutmeg Pinch of salt To make it: Combine all ingredients in a small sauce pan and cook over medium heat, stirring occasionally for about 30 minutes or until apples are very
soft.
1 14 oz all butter puff pastry 1 pound apples (about 2 to 3 apples) 1 Tablespoon fresh orange juice 1/2
teaspoon cinnamon 1/4 cup
brown sugar 3 Tablespoons white sugar 6 store bought
soft caramels, roughly chopped large flake sea salt, like Maldon egg wash (1 egg lightly whisked with 1 Tablespoon water) crystal sanding sugar, optional whipped cream, optional