Not exact matches
1/4 cup / 50 g buckwheat groats 1/4 cup / 35 g hazelnuts, roughly chopped 1/2
tsp sea
salt 1 cup / 250 g cottage cheese 1/2 cup / 125 ml
plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1
tsp freshly grated ginger 1/2
tsp ground cardamom
192g all purpose flour 301.5 g granulated sugar 128g unsweetened cocoa powder 1.5
tsp baking soda 1.5
tsp baking powder 1
tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces
plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate
salt 1/4 cup unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 3 large size bananas, very ripe and mashed 1/3 cup
plain low fat yogurt 1
tsp.
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (
plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4
tsp salt stick of marzipan (optional, or you can add 125g slivered almonds instead)
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup
plain organic yogurt 1/4 cup oil 1
tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
Pin It Ingredients For the cake: 355g
plain flour 1 tbsp baking powder 1/2
tsp salt 225 ml milk 2
tsp vanilla extract (I used 1
tsp extract and 1
tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1
tsp vanilla extract, 1 1/4 cup
plain flour, pinch of
salt.
This the glue for the spinach 1 cup of
plain yougurt — strained through cheesecloth — or you can use greek yougurt which is thicker lemon zest — 1
tsp lemon juice of 1 lemon cilantro chopped finely
salt and pepper
INGREDIENTS 2 lbs lean ground beef 1 egg 1/2 cup
plain bread crumbs 1/2 pkg onion soup mix 2 tbsp worcestershire sauce 1
tsp salt 1/2
tsp pepper
Dry ingredients: 255g
plain flour 1
tsp mixed spice 1
tsp cinnamon 1/4
tsp salt 80g Love Cocoa Ecuador 70 % Organic Dark Chocolate, finely chopped
2 Tbsp + 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4
tsp baking powder 1/2
tsp salt 1/4
tsp baking soda 1/8
tsp freshly ground black pepper 1 c fat - free
plain yogurt 1 large egg 2 large egg whites 2
tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
1 sm onion, quartered 5 cloves garlic 1/2» piece ginger, peeled 1/2 c low fat
plain Greek - style yogurt 3/4
tsp ground coriander 3/4
tsp ground cumin 1/2
tsp ground allspice 1/2
tsp ground cinnamon 1/2
tsp ground turmeric 1/4
tsp freshly ground black pepper 1/4
tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2
tsp salt
Zesty «Sour Cream» Ingredients: • 1 cup
plain non-fat greek yogurt • 2 tbsp minced fresh cilantro • 2 tbsp fresh lime juice • 1
tsp hot sauce • 1/4
tsp kosher
salt
3/4 cup sugar 2 Tbsp lemon zest 1/4 cup canola oil 1/4 cup applesauce 2 whole eggs 1/4 cup vanilla or
plain yogurt 1 1/2 Tbsp fresh lemon juice 1 cup finely shredded zucchini 1 1/2 cup flour 2
tsp baking powder 1
tsp kosher
salt
1 1/4 cup
plain Greek yogurt 1 garlic clove pressed 1/2
tsp honey 1/2
tsp onion powder 1/2
tsp plack pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches of
salt 1 pinch of cayenne pepper 3 strands of chives chopped
1/2 cup of
plain yogurt, preferable Greek style yogurt 1
tsp of dried dill 1 clove of garlic 1
tsp of olive oil 1
tsp of lemon juice
Salt White pepper
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2
tsp baking powder 1
tsp baking soda 1/2
tsp salt 1 large egg 1 large egg yolk 1 cup full fat
plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1
tsp vanilla extract zest of 1 lemon or lime 12
tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4
tsp lime juice 2/3 cup sifted powdered sugar
1 1/2 C
plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1
tsp dry dill 1
tsp garlic powder 1
tsp onion powder 1/2
tsp celery
salt 1/2
tsp ground mustard 1/2
tsp table
salt
2 lbs (900g) Ground beef (I used extra lean beef mince) 1
tsp salt flakes 1/2
tsp black pepper 1/3 cup heavy cream (I used Chobani 0 %
plain greek yoghurt instead) 5 dashes Worcestershire sauce Tabasco sauce to taste
Sifted in 175g
plain flour (half wholemeal, half white), 80g brown rice flour, a pinch of pink Himalayan rock
salt and 1 rounded
tsp ground cinnamon.
Ingredients - 2
tsp instant yeast - 1 cup lukewarm water - 1/2 Tbsp sugar - 3 1/3 cups of all - purpose flour - 1
tsp salt - 1
tsp of baking powder - 2 1/2 Tbsp of cooking oil I used avocado oil - it's neutral tasting - 4 cloves garlic grated - 1/2 cup of
plain Greek yogurt
1 1/2 cups spelt flour 1 1/2
tsp baking powder 1 1/2
tsp ground cinnamon 1/2
tsp ground nutmeg (nix if making peach lavender scones) 1/2
tsp salt 2 TBL butter, cold and cubed 1/2 cup
plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)
gluten free if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1
tsp baking powder 1/2
tsp ground vanilla 1/2
tsp sea
salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat
plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1
tsp baking soda 1/2
tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4
tsp sea
salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4 cup unsweetened
plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Ingredients: Tzatziki Sauce: — 1 container (6 oz) Yoplait © Greek Fat Free
plain yogurt — 1/4 cup chopped cucumber — 3 tablespoons chopped red onion — 1 tablespoon chopped fresh dill weed — 2 teaspoons fresh lemon juice — 2 garlic cloves, minced — 1/4
tsp salt
Pin It Servings: 6 - 8 Ingredients: for the pastry 170g organic
plain flour 80 g broad bean (fava bean) flour 125g unsalted organic butter, chopped into cubes 2 tbsp cold water 1/2
tsp sea
salt 1 organic free range egg for... Continue Reading →
125g unsalted butter — softened 75g coconut sugar 1/2
tsp vanilla extract 1 large egg100g wholewheat
plain flour 75g
plain flour 1/2
tsp bicarbonate of soda 1/2
tsp ground cinnamon 1/4
tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups) 50g sugar - free dark chocolate, roughly chopped
salt 3 ripe bananas, mashed 1/4 cup
plain yogurt (I used nonfat
plain Greek yogurt) 1/4 cup honey 2 eggs 1/3 cup oil (I used melted coconut oil) 1
tsp.
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
For the German buttercream 1 1/4 cups milk (300 ml) 1/2 cup sugar (100g) 1/4 cup cake flour (30g) OR 3 tbsp
plain flour + 2
tsp cornstarch 1/4
tsp salt 4 egg yolks 1
tsp vanilla extract 500g unsalted butter (2 cups + 2 oz), at room temperature
Ingredients: 100g Currants 100g Sultanas 100g Raisins 100 ml Sherry 250g Unsalted butter, at room temperature 230g Turbinado raw cane sugar 4 Free range eggs 320g
Plain white flour 1
Tsp Mixed spice (recipe here) 1
Tsp Orange zest paste A pinch of
salt 60g Candied lemon peel, chopped 750g Marzipan (recipe here or there) Orange marmalade, a few spoonfuls
250 ml Murphy's Irish Stout 250g butter (I always use
salted) 75g cocoa powder 400g caster sugar 145 ml Buttermilk 2 large eggs 1 tablespoon vanilla extract 275g
plain flour 2
tsp bicarbonate of soda 0.5
tsp baking powder
For the chocolate buttermilk cake 2 cups
plain flour 2 cups white sugar 1
tsp salt 150g unsalted butter (5.4 oz) 1/4 cup + 1 tbsp vegetable oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1
tsp vanilla essence 2
tsp baking soda 1/2 cup buttermilk
Cucumber and Yogurt Salad ----------------- 2 cups low - fat
plain yogurt, drained to 1 1/2 cups 2 garlic cloves, crushed to a paste with a pinch of
salt 1
tsp crushed dried spearmint 1/2
tsp crushed tarragon 1/2
tsp dried dill 1/4
tsp oregano 1/2
tsp olive oil 2 small cucumbers, peeled and seeded 2 tbsp lemon juice
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1
tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp)
plain flour 3/4
tsp baking powder 1/2
tsp salt 165g (1 cup) marzipan — chopped into small pieces
1 1/4 cups milk (300 ml) 1/2 cup sugar (100g) 1/4 cup cake flour (30g) OR 3 tbsp
plain flour + 2
tsp cornstarch 1/4
tsp salt 4 egg yolks 1
tsp vanilla extract 500g unsalted butter (2 cups + 2 oz), at room temperature
220g unsalted butter (1 cup, 2 sticks) 1 cup brown sugar 1/2 cup white sugar 2 eggs 1
tsp vanilla 2 1/4 cups
plain flour 1
tsp baking soda 2
tsp salt 1 packet of Tim Tams (11 biscuits)
17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5
tsp salt 2/3 cup of
plain, unsweetened almond milk, lukewarm (or other nondairy milk) 1.5
tsp active dry yeast 3 cups spelt flour, divided 2 tb vital wheat gluten 1 - 2 cups brown rice flour
For 5 days worth of breakfast I combined 4 whole eggs + 3 cups of
plain organic MuscleEgg egg whites, 2
tsp of
salt, 1/2
tsp of pepper, and 1
tsp of dried dill in my blender.
Ingredients (yields 8 muffins) 1/2 cup coconut flour 2 scoops vanilla whey protein powder 1 1/2
tsp baking powder 1 1/2
tsp ground cinnamon 1/4
tsp ground nutmeg 1/4
tsp salt 1 tbsp coconut oil, at room temperature 2 large egg whites 1
tsp vanilla extract 1/2 cup
plain nonfat Greek yogurt 1 tbsp pure maple syrup 1/2
tsp vanilla extract 1/2 cup unsweetened cashew milk 1 cup carrots, freshly grated
Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups water, divided 2 apples, peel left intact, cored, and diced 1 cups
plain unsweetened almond milk or milk of choice 1/4
tsp sea
salt 1/3 cup
plain Greek yogurt or
plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup 1/2
tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)
4 eggs, at room temperature 1 c of granulated sugar 3/4 c of Chobani
plain non fat yogurt 2 ripe bananas 2 c of all purpose flour, unbleached 1 c of whole wheat flour 1.5
tsp of baking powder 1.5
tsp of baking soda 2
tsp of ground cinnamon 1
tsp of
salt 1 medium zucchini, shredded 1/2 c of chopped walnuts 1/2 c of chocolate chips (optional)
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups
plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2
tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2
tsp freshly crushed cardamom seed (optional) 1/2
tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.
Ingredients 1 small container of
plain Greek yogurt 1 tbsp nut butter (I used peanut butter) 1 tbsp sweetener (like maple syrup or honey) 1/4
tsp vanilla pinch of sea
salt 1 tbsp mini chocolate chips (I used Enjoy Life)
Ingredients • 2 cups
plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1
tsp salt • 1/2
tsp ground black pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell peppers, cored and cut into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut into wedges.
1 cup whole wheat pastry flour 1 1/2
tsp baking powder 1/3 cup sugar 1/2
tsp salt 1/2 cup unsweetened applesauce 1/2 cup soymilk (vanilla or
plain) 1/2 cup creamy peanut butter 2
tsp nut oil (optional) 3/4 cup chocolate chips 1/3 cup chopped peanuts
1 cup all - purpose flour 1 cup whole wheat pastry flour 1/3 cup sugar 2
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt 1/3 cup canola oil 3/4 cup soymilk,
plain or vanilla 6 oz.
Our next try we modified slightly: eliminated the xanthan gum, reduced the oil to 1 T, added 1/2
tsp double acting baking powder (I am in Canada), 1/2
tsp salt and 1/2
tsp vanilla, added 3 T
plain greek yogurt.
White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2
tsp of
plain, unsweetened vegan yogurt 1
tsp of miso 1/4
tsp of
salt 1/4
tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.
150 g unsalted butter, softened 200 g caster sugar, divided 1
tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1
tsp lemon juice 240 g
plain flour pinch of
salt 3/4
tsp baking powder 3/4
tsp bicarbonate of soda 50 g dessicated coconut 6 — 7 tbsp milk