1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2
teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
Ingredients 1 large cucumber, cleaned and cut into sticks 1
teaspoon pink peppercorns 1 teaspoon juniper berries 1 teaspoon wild fennel seeds 2 garlic cloves, peeled and cut into pieces half a small chili pepper, cleaned and cut into pieces 2 teaspoons rice malt syrup 120 ml cold, filtered water half a teaspoon whole sea -LSB-...]
Not exact matches
1 1/2 pounds tri-tip steak 2 tablespoons coarse sea salt 1/2 tablespoon
pink or black
peppercorns, crushed 1 tablespoon brown sugar 1
teaspoon fresh ginger, peeled and grated
1 cup dry white wine 1 shallot, minced 6 - 8
pink peppercorns 1 fresh bay leaf 1/2
teaspoon sea salt 1 stick unsalted butter Sea salt and freshly ground black pepper Preheat the oven to 400 degrees
2 quarts water, divided 1/2 cup (4.95 ounces or 140 grams) coarse kosher salt 1/2 cup dark brown sugar, packed 4 Turkish bay leaves, crumbled 1 tablespoon whole black
peppercorns 4 cloves garlic, minced 2 level
teaspoons pink salt
1 1/3 cup fresh or frozen blueberries 2 tablespoons raspberry vinegar (or red wine vinegar) 1/2
teaspoon coarsely ground
pink peppercorns 1/2 cup quinoa 1/4
teaspoon salt 1 medium zucchini 3 ounces Havarti cheese 1 cup lowfat cottage cheese 4 fresh mint leaves, optional
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4
teaspoons fine sea salt 1/4
teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2
teaspoon ground
pink peppercorns
1 (5 - pound) bone - in pork sirloin roast 4 to 5 gloves garlic 2 to 3 tablespoons Dijon mustard 1 tablespoon black
peppercorn 1 tablespoon green
peppercorns, drained 1 tablespoon
pink peppercorns 1
teaspoon yellow mustard seeds 2
teaspoons brown sugar 2
teaspoons dried thyme 1 1/2
teaspoons coarse kosher salt