Sentences with phrase «tsp ground ginger»

And FYI, 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground nutmeg + 1/8 tsp ground cloves = 1 teaspoon pumpkin pie spice.

for the batter: 1 c all - purpose flour 1 tsp baking powder 1/4 tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)

140 g (10 tbsp) unsalted butter 140 g (2 1/2 dl minus 1 tbsp; 1 cup) brown rice flour 50 g (1 dl + 1 heaping tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado sugar 2 tbsp tapioca starch 1 1/2 tsp baking powder 1/2 tsp fine sea salt 1/2 tsp cinnamon 1/4 tsp ground ginger ⅛ tsp ground nutmeg ⅛ tsp ground cardamom (preferably freshly ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple syrup 1 tsp vanilla extract 200 g zucchini, coarsely grated

1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying

Pumpkin Pie Spice Mix: 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Double or triple the quantities so you always have pumpkin pie spice mix to hand.

1 tbsp turmeric 1 tbsp garam masala 2 tsp ground coriander 2 tsp ground cumin 2 tsp kosher salt 2 tsp kashmiri red chili powder (or 1 tsp cayenne) 4 cloves garlic, minced 1/2» fresh ginger, grated (1/2 tsp ground ginger okay) 1 cup yogurt (coconut yogurt okay) 2 - 3 lbs chicken breast, cut into large chunks

2 Tbsp oats 1 Tbsp chia seeds 1 cup cold water 1/2 large banana 1/2 cup pumpkin puree 1/2 cup plain low - fat yoghurt 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 2 tsp blackstrap molasses 2 tsp fresh grated ginger (or 1 tsp ground ginger powder) 8 ice cubes

3 chicken breast (skinless, boneless)-- cubed and cooked 1Tbsp olive oil 2 cans coconut milk 1 medium onion, diced 2 cloves garlic, minced 8 medium mushrooms, sliced 4 medium roma tomatoes 3 cups cauliflower florets 1 small — medium zucchini, peeled and cubed 1/2 tsp seal salt 3 tsp cumin 1 tsp ground ginger Black pepper

Ingredients 2 cups almond flour 10 sprays of propolis 1/2 cup arrowroot powder 1/4 cup coconut oil melted 1/8 cup pure raw wildflower honey 1/4 cup raw buckwheat 2 tsp ground ginger start... Continue reading Buckwheat gingersnap cookies

For the marinade 1 small bunch coriander, chopped Half a small bunch parsley, roughly chopped 3 cloves garlic, roughly chopped 3⁄4 tsp hot smoked paprika 1 tsp cumin seeds, roughly crushed Large pinch of salt 1⁄2 tsp ground ginger Pinch of saffron stamens 2 tbsp olive oil 1 lemon, juice and finely grated zest

Filling 1 or 1 1/2 package cream cheese (8 oz / 225 g per package), softened 3/4 cup coconut sugar 2 eggs 1 1/2 cups (8 oz / 225 g) butternut squash, diced 1 tsp pumpkin pie spice (or 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg)

1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger Pinch of sea salt

Chai Buckwheat with Coconut Whipped Cream Serves 2 Ingredients: 1/2 c raw buckwheat groats * 1 TBSP coconut oil, melted 3/4 tsp cinnamon 3/4 tsp ground ginger ⅛ tsp cardamom ⅛ tsp cloves Pinch black pepper 1 tsp vanilla 1 c water

100g pistachios 75g light soft brown sugar 1⁄2 tsp ground ginger 1 tsp ground cinnamon Seeds scraped from 1 vanilla pod 3 large sheets filo pastry 75g butter, melted 800g strawberries, hulled and halved

Cauliflower rice: Around 12 oz (1 1/4 cup) riced cauliflower (I seriously recommend grabbing a bag from Trader Joe's if there's one around you) 1 - 2 tbsp olive oil Around 8 oz (1 cup) sliced mushroom 1/2 cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4 tsp ground ginger Salt & pepper to taste Diced green onions, for garnish (optional)

Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea salt

4 cups (2 pints) heavy cream 2 cups light corn syrup 4 cups sugar 12 Tbsp (1 1/2 sticks) unsalted butter, cut into small pieces 1/2 cup unsulfured molasses 1 tsp vanilla 3/4 tsp salt 2 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 tsp freshly grated nutmeg 1/2 tsp ground cloves Vegetable - oil cooking spray

for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2 cup buttermilk 1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg

Fresh galangal or ginger are fair substitutes, and if you don't have fresh roots to work with, 1/2 tsp ground ginger will work in a pinch.

Cupcakes 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil

3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract

4 tbsp olive oil 1 large onion, chopped 2 red onions, chopped 4 cloves garlic, chopped 3 lbs cubed lamb meat 2 1/2 tsp ground turmeric 2 tsp ground black pepper 2 tsp ground cinnamon 2 tsp ground ginger 1 tbsp ground cumin 1/2 tsp ground cayenne pepper 2 tsp of ground coriander 6 saffron threads (optional) 1 cup chopped celery 1 cup chopped fresh cilantro 1 carrot, chopped 1 turnip, chopped 1/4 of fresh coriander leaves, chopped or whole or substitute with fresh parsley.

1 3/4 cups unbleached flour (you may substitute up to 3/4 cup whole wheat flour) 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp cloves 1/2 cup butter 3/4 cup sugar 2 large eggs 1 cup canned pumpkin (not pumpkin pie filling) 1/2 raisins 1/4 cup chopped walnuts 1/2 cup powdered sugar 1/8 tsp nutmeg 1/8 tsp cinnamon 1 - 2 tsp milk

1/2 cup raw whole almonds 1/2 cup raw whole cashews 1 TB blackstrap molasses 1/4 tsp cinnamon 1/8 tsp ground ginger 1/8 tsp nutmeg

1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses *

3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds

Ingredients: -1 tsp sesame oil -1 tsp soy sauce - a sprinkle of brown sugar -2 tsp lemon juice -1 / 4 tsp garlic powder (you could mince some too, but I was too lazy; don't judge me)-1 / 4 tsp ground ginger (again, you could use fresh, but I don't have any)

1 cup chopped carrots 1 frozen banana 6oz Chobani Pineapple Greek Yogurt 1/3 cup unsweetened almond milk 1/4 cup rolled oats 1 Tbsp chia seeds 1/2 tsp pure vanilla extract 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground cloves 1/8 tsp ground ginger

1 cup + 1/4 cup Natural Delights Medjool dates, pitted 1 cup almonds 1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp vanilla extract 1/8 tsp cloves

1/2 c low - fat plain yogurt 1 Tbsp soy sauce 1 Tbsp lemon juice 1 tsp ground ginger 1 tsp ground cumin 1/4 tsp ground black pepper 1 1/2 lbs boneless beef sirloin, fat trimmed, cut into 1 1/2» cubes 2 sm red and / or green bell peppers (6 oz), cut into 1 1/2» squares

1/4 c prepared barbecue sauce 1/2 c mango or apricot nectar 1/2 tsp ground ginger 4 boneless, skinless chicken breast halves

You say 2 tsp ground ginger.

Gingerbread Blueberry Muffins (adapted from a Cooking Light recipe) 2 cups all purpose flour 1 1/2 tsp ground ginger 1 1/2 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/8 tsp ground cloves 1/8 tsp allspice 2 large egg whites 1/2 cup sugar 1/2 cup molasses 3/4 cup buttermilk 1/4 cup milk (skim is fine) 4 tbsp vegetable oil 1 tsp vanilla extract 1 1/2 cups blueberries (fresh or frozen)

Swedish Pepparkako 5.2 oz (150 g) butter 1 cup sugar 1/2 dl Swedish light syrup but you can substitute light corn syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3 cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3 cups all purpose flour

4 hours) 1 tbsp vanilla essence 1/4 tsp vanilla powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tbsp mixed spice 1/4 tsp Himalayan pink salt Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cubed)

3 slabs of ribs 1/4 cup coffee, finely ground ** (I used a decaf hazelnut blend, although decaf nor hazelnut are required) 1/4 cup ground chocolate with cocoa 2 tbsp ancho chili powder (you can use regular chili powder, but I would cut it by 25 - 50 %) 1 tbsp paprika 1 tsp oregano 1/2 tsp ground coriander 1/2 tsp ground ginger 1/4 tsp ground mustard Salt and black pepper

Also added a heaping 1/4 tsp ground ginger and 1/8 tsp ground cloves for a pumpkin pie flavor.

1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish

1 cup / 150 g almonds 15 fresh soft medjool dates, pitted 5 tbsp coconut oil, room tempered 3 tbsp maple syrup, agave syrup or clear honey 1 - 2 tsp ground ginger 1 tsp ground clove 2 tsp ground cinnamon 1 cup / 250 ml whole wheat spelt flour 1/2 tsp baking soda

INGREDIENTS 8 - 10 frozen bananas 1/4 cup molasses 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp vanilla extract 1 tsp lemon juice 1/2 a batch of Gingerbread Cookies, crumbled... Read More

220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny pinch of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water

Ingredients 250g plain flour 75g ground almonds 2 tsp ground ginger 1 1/2 tsp ground cinnamon pinch of ground cloves pinch of ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate of soda 200g honey 75g butter 150g plain chocolate Method 1.

1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c sugar 1/4 tsp salt 1.5 tsps baking soda 1/4 tsp each ground cinnamon, nutmeg and cloves 2.5 tsps ground ginger 1/3 cup oil 1/2 cup + one tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle 1/2 c chocolate chips.