3 tbsp mayonnaise + 3 tbsp white vinegar + 1/2
tsp sugar + 1/2 tsp dry mustard + pinch celery seeds + pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2 tsp salt + 3 tbsp chopped parsley
This slaw is simple: 3 cups shredded slaw mix + 6 Tbs Vegan Sour Cream + 4 Tbs Vegan Mayo 6
tsp sugar + 3 Tbs Prepared Horseradish + 1 Tbs Celery Seed + 1/2 tsp Sea Salt + 1/2 tsp Black Pepper +1 / 4 Cup Rice Vinegar + 1/2 Cup Diced Green Pepper + Sliced Cherry Tomatoes.
Not exact matches
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5
tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5
tsp baking powder 3 cups white
sugar 3/4 cup vegetable oil 1.5 cups milk
+ 1 tbsp lemon juice 2
tsp vanilla 3 eggs 1.5 cups hot water
1 lb fresh strawberries, sliced 1/4 c
+ 3 tbsp
sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1 c
+ 2 tbsp all - purpose flour 1/4 c
+ 2 tbsp whole wheat flour 2 1/4
tsp baking powder 1/4
tsp baking soda 1/4
tsp salt 3 tbsp chilled unsalted butter, cut in 1/4» pieces 3/4
tsp vanilla extract
1 1/2 c 2 % plain Greek - style yogurt, strained 1
tsp vanilla extract 2 lg egg whites 1/4 c
+ 1 Tbsp
sugar 6 oz raspberries (about 1 c) 6 oz blackberries (about 1 1/4 c)
2 c flour 1 1/2
tsp baking soda 1/4
tsp sea salt 3/4 c raw
sugar 1 cup
+ 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1
tsp vanilla extract 1 cup raspberries
The inspiration: 1/4 cup crème fraiche
+ 1 heaped
tsp brown
sugar + 1 cup or more of fresh strawberries = an amazing dessert
Ingredients: Cinnamon
Sugar Cookies 2 1/4 cups
+ 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2
tsp baking powder 1/2
tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown
sugar 1/3 cup granulated
sugar 2 large eggs 3 Tbsp sour cream 1/2
tsp vanilla extract
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated
sugar 3 tbsp light brown
sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2
tsp clear vanilla extract 2 cups cake flour 1 1/2
tsp baking powder 3/4
tsp salt 1/4 cup
+ 2 tbsp white sprinkles, separated
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4 cup
+ 2 tbsp (300g) powdered
sugar 3/4
tsp salt a pinch of baking powder a pinch of citric acid
The
sugar - cinnamon mixture will be approximately 24
tsp of
sugar + 3
tsp of cinnamon = 27
tsp.
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.
For the filling: Butter — 1 tbsp
+ 1/2 cup Apples thinly sliced — 4
Sugar — 3
tsp + 1/2 cup All purpose flour — 6 tbsp Brown
sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1
tsp Cinnamon powder — 1
tsp Ground nutmeg — 1/4
tsp Vanilla extract — 2
tsp Salt — pinch Blackberries — 6 oz
Topping Fresh berries and fruits Liquorice powder Cocoa nibs Chocolate Seeds, nuts and nut butter Fresh mint Roasted coconut Chocolate Granola Raspberry mash (150 g raspberries mashed with 1
tsp coconut
sugar + 1/2
tsp vanilla)
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)
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated
sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed
+ 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1
tsp baking powder 1/2
tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips
1 cup Beet Puree 1/3 cup coconut
sugar (sub any
sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5
tsp baking soda 1/4
tsp salt 1/2
tsp vanilla extract 1/2
tsp coffee extract (optional) 1/4 cup
+ 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1 1/4 cup confectioners
sugar 1 cup
+ 2 Tbsp vegan butter (I used Earth Balance) 1 1/2
tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2
tsp salt 1/4
tsp vanilla 1/4
tsp orange extract 1/4
tsp almond extract 2 3/4 cup all purpose flour
Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup white granulated
sugar 1 1/2
tsp salt 1
tsp nutmeg 4 2/3 cup all purpose flour
+ extra for dusting surface Canola Oil (3» of oil in your pan)
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2
tsp double acting baking powder 1/2
tsp salt 1/4 cup
+ 2 Tbsp raw cane
sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse
sugar for sprinkling
The only two change I made to your recipe was to used 100 % whole wheat flour instead of white whole wheat flour, and instead of agave nectar I used 1/2 cup of brow
sugar + 2
tsp of maple syrup.
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
Cake 1/2 cup vegan butter 1/2 cup
+ 2 tbsp almond milk 3/4 cup punkin ale 2
tsp pure vanilla extract 2
tsp ground cinnamon 3/4
tsp fine sea salt 1
tsp baking soda 1/2
tsp baking powder 1 cup cane
sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
1 cup
+ 2T whole wheat pastry flour 1
tsp baking powder 1/8
tsp salt 3/4 cup
sugar 1/4 cup (1/2 stick) Earth Balance 1
tsp vanilla 1 Ener - G egg 1/4 cup
+ 2T soymilk 8 Oreos / Hydrox / Newman O ’s
In a medium - sized mixing bowl, combine sifted powder
sugar blend (3 cups xylitol
+ 6
tsp.
So, here's what I did: 2 1/2 C (10 oz) blanched almond flour, 1
tsp b. soda, 1/2
tsp salt, 1 TBSP
+ 1
tsp cinnamon, 1 TBSP ginger, 1
tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm
sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses.
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.
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
Sandwich: 3 slices uncooked bacon
+ 1 tbsp brown
sugar + 1 beefsteak tomato, sliced
+ salt and pepper
+ 1 tbsp mayo
+ 1
tsp lemon zest
+ 2 slices sourdough, toasted
+ 4 butter lettuce leaves
+ 1/4 c corn relish
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes
+ more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or
sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Corn relish: 1 1/2 c corn kernels
+ 1 1/2 c white wine vinegar
+ 3/4 c
sugar + 1/2 c water
+ 2 tbsp honey
+ 1
tsp coriander seeds, toasted and coarsely ground
+ 1
tsp black peppercorns, toasted and coarsely ground
+ 1/4
tsp crushed red pepper flakes
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)
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
Cooking oil 1
tsp freshly grated ginger 1
tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1
tsp tamarind puree (I used this brand) 1
tsp sambal oelek
+ extra for topping (see below) Fish sauce to taste Brown
sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts
+ extra for garnish 1/2 cup shredded roast chicken
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
6 small
sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1
tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg
+ 1 tbsp water, for eggwash
Ingredients 2 cups Oreo crumbs 1/2 stick unsalted butter, melted 16 ounces cream cheese, at room temperature 2 eggs, at room temperature 1/2 cup granulated
sugar 1/4 cup
+ 1 tablespoon heavy cream 1 vanilla bean, halved and seeds scraped (or 1
tsp vanilla extract) 1/3 cup Nutella Method Preheat oven to 325 degrees F.
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated
sugar 1/2
tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g
+ 15 g (1
+ 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered
sugar, to caramelize
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm
sugar & 1/2 cup brown
sugar 1/4 cup vanilla almond milk
+ a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded
tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
For the Cheesecake Batter 8 oz cream cheese, softened 1 egg 1/2 cup
sugar 2 Tbsp
+ 2
tsp flour 2/3 cup pumpkin puree 1/3
tsp pure vanilla 2/3
tsp cinnamon 1/3
tsp ground ginger 1/3
tsp ground cloves
14 tbsp of butter 7 oz bittersweet chocolate (70 %) 4 eggs 3/4 cups
+ 1tbsp
sugar 1 cup all purpose flour 1
tsp baking powder
2/3 cup butter, softened 2/3 cup light brown
sugar 2 large eggs 1 1/2 cups Old Fashioned Oats 1 1/2 cup flour 1
tsp baking soda 1
tsp salt 2/3 cup chopped cranberries 2/3 cup
+ 1 cup white chocolate chips
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
for the cupcakes: 1 cup organic cane
sugar 3/4 cups
+ 2 Tbsp all - purpose flour 1/4 cups
+ 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4
tsp baking powder 3/4
tsp baking soda 1/2
tsp espresso powder (optional) ¹ 1/2
tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1
tsp pure vanilla extract 1/2 cup boiling water
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal
+ 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut
sugar — you can sub brown
sugar but the coconut
sugar gives it a deep, rich flavor 1/2
tsp sea salt 2
tsp baking soda 2
tsp pumpkin pie spice 1
tsp ground cinnamon 1/2 cup water 1 cup
+ 1 Tbsp gluten free rolled oats 1/2 cup
+ 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
1 1/2 cups warm water 2 1/4
tsp instant yeast 1
tsp salt 1 TBsp light brown
sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour
+ additional for dusting 1/2 cup baking soda 1 large egg, beaten coarse sea salt for sprinkling
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
1/4
tsp ground flaxseed
+ 1/2
tsp water 1/4 cup whole wheat pastry flour 1 1/2 Tbsp brown
sugar heaping 1/4
tsp baking powder pinch cinnamon pinch salt 1/8
tsp apple cider vinegar 1/8
tsp vanilla 2 1/2 Tbsp unsweetened almond milk
for the chicken: 3 boneless, skinless chicken breasts (about 1
+ 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2
tsp hoisin sauce 1
tsp Chinese rice wine 1
tsp cornstarch 1/2
tsp sugar 1/4 teaspoon sesame oil