Not exact matches
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
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
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
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry
powder 2 tbl of freshly grated
ginger 1 - 2
tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1
tsp salt 1/2
tsp of freshly
ground pepper
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3
tsp fresh
ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry
powder 1/4
tsp cumin pinch of
ground coriander
Ingredients: Fish fillet (skinless and boneless)-- 8 - 12 pieces or 1 Pomfret 1/2
tsp Turmeric
Powder 1
tsp Black Pepper freshly
grounded 1
tsp Ginger - Garlic Paste 3
tsp Lime...
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)
500 gm chicken, cut into medium pieces 1
tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2
tsp ginger paste 1 1/2
tsp garlic paste 1 tbsp coriander
powder 1/2
tsp turmeric
powder 1/2
tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and
ground to paste 1/2
tsp garam masala Coriander leaves for garnish Salt to taste
Red Apple Sauce 1 kg / 2 lb red apples (use local produce if available) 250 ml / 1 cup water 1 tbsp fresh
ginger, grated 1/2
tsp ground vanilla
powder 1
tsp ground cinnamon (or cardamom) 1 tbsp lemon juice
Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1
tsp baking
powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2
tsp ground cinnamon 1/4
tsp ground cardamom 1/4
tsp ground vanilla or 1/2
tsp vanilla extract 1 pinch coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
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.
- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1
tsp powdered ground ginger / 1
tsp real grated
ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil
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
3 eggs 200 g granulated sugar 150 g canned pumpkin puree 1/2 lemon, juiced 105 g flour 1
tsp baking
powder 2
tsp cinnamon 1
tsp ground ginger 1/2
tsp salt 120 g pecans, chopped and slightly toasted 100 g
powdered sugar, for dusting
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein
Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used
Powder · 2
tsp baking
powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used
powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4
tsp vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
Saag Chicken -------- 2 lbs chicken breast, cubed 5 cloves garlic, minced 2 large onions, minced 1 (400g) can crushed tomatoes 1 inch
ginger, minced 4 tbsp milk 4 bunches spinach, washed & chopped 2 tbsp butter 3/4
tsp cayenne pepper 1
tsp ground coriander 1/2
tsp turmeric
powder 2 big cardamom pods 2 whole cloves 7
tsp oil 1
tsp garam masala 1/2
tsp salt
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)
2 cups all purpose flour 1/2
tsp baking
powder 1/2
tsp baking soda 1/4
tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2
tsp ground cardamom 1/2
tsp ground ginger 1
tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange juice 1 1/2 cups fresh cranberries coarse sugar, for topping
2 cups all - purpose flour 1
tsp baking
powder 1/2
tsp ground ginger 1/4
tsp salt 1
tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2
tsp pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking
powder 1 teaspoon
ground cinnamon 1 teaspoons pumpkin spice or 1/2
tsp ground ginger + 1/4
tsp cloves + 1/4
tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
2 cups gram flour (chickpea flour) 1 cup CHOC Chick cacao butter 1 cup coconut sugar 1 1/2 cups coconut milk 3/4 cup CHOC Chick cacao
powder 4
tsp ground ginger 200 g crystallised
ginger
300 g
ground almonds 1/4 cup orange juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao
powder 3/4 cup CHOC Chick cacao butter 1 cup dried apricots 1 cup desiccated coconut 1/2 cup flaked almonds 1 tbsp psyllium husk 1
tsp cinnamon 1
tsp mixed spice 1/2
tsp ginger 1/2
tsp nutmeg
2 cups flour 1
tsp baking soda 1
tsp baking
powder 1 1/2
tsp ground ginger 1 1/2
tsp ground cinnamon 1/2
tsp ground nutmeg 1 cup sugar 3/4 cup brown sugar 1/2 cup oil 1
tsp vanilla extract 2 eggs 1/3 cup molasses 1 cup hot water
Pumpkin Whoopie Pies (Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito as seen on Culinary Concoctions by Peabody) Ingredients 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
Ingredients 1 cup all - purpose flour 1
tsp baking
powder 1/2
tsp baking soda 1/2
tsp salt 1
tsp ground cinnamon 1/2
tsp ground ginger 1/4
tsp nutmeg 2 large eggs 1 cup canned pumpkin purée 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil
250g dates, pitted 1
tsp baking soda 275 ml boiling water 60g coconut oil, softened but still solid 100g blackstrap molasses 1/4
tsp himalayan pink salt 1/2
tsp vanilla
powder or 1
tsp vanilla essence 2 eggs 180g
ground almonds 1/2
tsp baking
powder 1
tsp ground ginger 1/2
tsp ground cinnamon 1/2
tsp ground cloves
1 cup all purpose flour 1 cup whole wheat flour 2/3 cup large flake oats 1 1/2
tsp baking
powder 1/2
tsp baking soda 1/2
tsp salt 1
tsp cinnamon 1
tsp ground ginger
Use a blend of 1
tsp cinnamon, 2
tsps garam masala, 1
tsp cloves, 1
tsp freshly
ground black pepper, 1/2 (or to taste)
tsp dried chili peppers, 1 tbsp freshly
ground ginger, 4
ground cloves and 1
tsp ground /
powder cardamon and add to onion / garlic mixture with 1/2 tbsp butter.
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
5 cups filtered water 1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh
ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2
tsp whole cloves 2
tsp freshly
ground black pepper 2
tsp ground cinnamon 1
tsp ground nutmeg 1/2
tsp pink Himalayan salt 1/4
tsp vanilla
powder pinch cayenne pepper
Sifted in 135g flour (I used 1/3 coconut flour and 2/3 gluten free flour), 1 1/2
tsp baking
powder and 1
tsp ground ginger.
Italian — 1
tsp each of dried basil, oregano and rosemary Mexican — 1
tsp cumin, 2
tsp chili
powder, 1
tsp oregano, a few dashes of cayenne pepper Indian — 1
tsp ginger, 1
tsp ground corriander, 1/2
tsp turmeric, 2
tsp cumin, 2
tsp garam masala, a few dashes of cayenne pepper
Pin It Ingredients: 1/2 cup Coconut Flour 1/2 cup Arrowroot Flour 1
tsp Hain brand Baking
Powder 1/2
tsp Himalayan Pink Sea Salt 1 1/2
tsp ground Cinnamon 1 1/2
tsp ground Ginger 1
tsp ground Allspice 1/2 cup Unsalted... Continue Reading →
150g cooked orange sweet potato (1 large) 2 eggs, separated 1/4 cup almond milk 1/4 cup
ground almonds 1/2
tsp baking
powder 1
tsp ground cinnamon 1
tsp ground ginger 1/4
tsp ground cardamon pinch pink Himalayan salt
1/4 cup pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup
ground almonds 1 cup coconut thread 1
tsp cinnamon 1
tsp ginger 1
tsp vanilla essence or
powder pinch of Himalayan pink salt
Ingredients 100g oats 75g sukrin almond flour 1
tsp baking
powder 1
tsp ground cinnamon 1
tsp ground ginger 1 tbsp and a pinch chilli flakes 2 tbsp extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1
tsp vanilla extract 1 large grated carrot 1
tsp Pip & Nut almond butter
Ingredients 2 cups frozen mango 1 cup coconut milk 1
tsp ground turmeric 2
tsp freshly grated
ginger root 1 scoop vanilla protein
powder
2 lb
ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2
tsp ground ginger 3 tbsp chili
powder 1 tbsp cumin 1 1/2
tsp basil 1
tsp oregano 1
tsp salt 1/2
tsp black pepper 1 tbsp cacao
powder (optional) 1/4
tsp red pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce sea salt black pepper
1/2 cup chopped pecans 3/4 cup
ground flax seed 1/2 cup almond meal 1/2 cup coconut flour 1/2 cup quinoa flakes (or gf rolled oats) 3/4
tsp baking
powder 1/4
tsp kosher salt 2
tsp ground cinnamon 1/3 cup currants 1 cup lightly packed shredded carrots 3 tbsp coconut oil (or ghee) 1/4 cup pure maple syrup (or another liquid sweetener) 1/2 cup applesauce 1
tsp pure vanilla extract 1 tbsp grated
ginger
4 - 6 Rosie & Jim Chicken Goujons 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 1/2 inch of
ginger, peeled and finely chopped 1 tablespoon medium curry
powder 1
tsp ground turmeric 1 heaped tbsp gluten free plain flour 100g Basmati rice 400 ml water Coriander & spring onion to serve
Ingredients 1 3/4 cups flour 1 1/4 cups sugar 1 tbsp baking
powder 1/4
tsp salt 1
tsp cinnamon 1
tsp ground ginger 1/4
tsp ground allspice 1/4
tsp ground cloves 1/4
tsp ground cardamom 1 cup pureed pumpkin 1/2 cup non-dairy milk 1/2 cup vegetable oil 2 tbsp molasses
Ingredients 1 cup large flake oats 1 3/4 cup flour 1 1/2
tsp baking
powder 1
tsp cinnamon 1/2
tsp ground ginger 1/2
tsp salt 1/2 cup butter, at room temperature 1/2 cup maple syrup 1/2
tsp vanilla extract 3 eggs 3/4 cup buttermilk 1 apple, grated
1/3 cup apple cider vinegar 1/3 cup extra virgin olive oil 1Tbsp grated fresh
ginger 4
tsp dijon mustard 2
tsp raw honey 1
tsp chilli
powder pinch himalayan pink salt
ground black pepper to taste
carrots 1-1/2 lbs apples 1 large onion (about 8 oz) 2/3 cup dried mango (chopped into roughly 1/4 — 1/2 ″ pieces) 4 dried chili peppers, crushed 1 cup raw sugar (turbinado or demerara) 1/4 cup kosher salt 1 Tbs
ground ginger 1 Tbs curry
powder (I used hot Madras curry
powder) 1
tsp mustard seeds 2 Tbs honey 1-2/3 cups cider vinegar
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1
tsp ground cinnamon 1
tsp ground ginger 1
tsp vanilla
powder pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
3 large eggs 3/4 cup Robin Hood's gluten free flour blend 1/2
tsp xanthan gum 1
tsp baking
powder 2
tsp cinnamon 1
tsp ground ginger 1/2
tsp cloves 1/2
tsp cardamon 1/2
tsp nutmeg 1/2
tsp salt 1/2 cup white sugar 1/2 cup brown sugar 2/3 cup canned pumpkin 1
tsp apple cider vinegar
2 cups all - purpose flour 1
tsp baking
powder 1/2
tsp ground ginger 1/4
tsp salt 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2
tsp pure vanilla extract 1/4 cup jam (whatever flavor strikes your fancy)
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)