Not exact matches
The other option is to use the whole
tin and add the contents
of a 50g packet
of coconut
milk powder.
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala
powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli
powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1
tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut
milk 4 spring onions
• 1 x 397g
tin condensed
milk (or
tin of coconut
milk) • 275g desiccated coconut • 100g CHOC Chick cacao butter • 6 tablespoons CHOC Chick cacao
powder • 3 tablespoons Sweet Freedom or maple syrup • 2 teaspoons vanilla
vanilla bean paste Chocolate Layer 1 x 400 ml
tin full fat coconut
milk (use the fat on top) 1/4 cup maple syrup 1/4 cup Choc Chick Cacao
Powder 1/4 cup Choc Chick Cacao Butter Pinch
of salt
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1/2 cup
milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe
of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups
of a standard (12 - cup) muffin
tin with paper or foil liners.
1 x 400 ml
tin of coconut
milk - but only use the fat from the top 4 tbsp CHOC Chick cacao
powder 3 tbsp Fruit syrup 28 g CHOC Chick cacao butter (20 beans), melted
-- Soy or Rice / Quinoa
milk instead
of Almond
milk — Canned 100 % Pure Pumpkin instead
of the bananas — Substitute whole oats for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin
tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa
powder and just mix it into the whole thing!
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm piece
of fresh ginger, sliced 5g 2 cm piece
of fresh turmeric root, sliced or 1/2 tsp
of turmeric
powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g
tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g
tin, drained and rinsed) Flaky sea salt 1 cup 270 ml
tin of full fat coconut cream (or
milk)
Add a
tin of coconut
milk and curry
powder to what is already there and it should be fine.