Sprinkle with extra white or
turbinado sugar if desired.
Not exact matches
But
if you are turned off by the blackening you can remove the brown
sugar and replace it with
Turbinado Sugar or
Sugar in the Raw ***
*
if you don't have raw
sugar,
turbinado is pretty much the same, light brown
sugar would be next best *
if substituting table salt for Kosher reduce by about a third
Sprinkle with 1 tablespoon
sugar (
if you have
turbinado or raw
sugar available, that works well on top of the cake).
If desired, sprinkle lightly with cinnamon -
sugar or
turbinado sugar.
1 cup 2 % Greek yogurt, plain 1/2 cup cane
sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly
if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon -
sugar or
turbinado for sprinkling on top (optional)
fresh organic strawberries (plus additional for garnish
if desired) 1/3 c.
turbinado sugar 3 c. water 1 c. crushed ice 2 limes, juiced (plus additional lime slices for garnish
if... Continue Reading →
fresh organic strawberries (plus additional for garnish
if desired) 1/3 c.
turbinado sugar 3 c. water 1 c. crushed ice 2 limes, juiced (plus additional lime slices for garnish
if desired) mint... Continue Reading →
for the filling: 140 grams (scant cup) bittersweet chocolate chunks or chips 220 grams (1 cup plus 2 scant tablespoons)
sugar 150 grams (1/2 cup plus 3 tablespoons) brown
sugar 17 grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2 cup) milk 6 egg yolks approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly
turbinado sugar, for sprinkling,
if desired
If desired, sprinkle with
turbinado sugar (optional).
1 cup whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (scant) cane
sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2 tablespoon vanilla bean paste
turbinado sugar for sprinkling on top,
if desired
If you don't care for the crumb, at the very least, you should sprinkle a bit of
turbinado sugar on top of the muffins.
* 1 1/4 cups plus 1 teaspoon
sugar (I used
turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk
if you like) * 2 teaspoons pure vanilla extract
Serve cake warm with some whipped cream,
turbinado sugar, and
sugared cranberries,
if you like.
2 - 3 tablespoons
turbinado (crunchy)
sugar for topping (look for this in the bulk section
if it's not something you use often)
Fill each well 3/4 full and sprinkle a little
turbinado on top because even
if you don't want them eating a lot of
sugar, you have a heart and it's just a teeny bit.
You have two perfectly spiced cake layers that are sandwiched with brown butter caramelized apples and as
if that wasn't enough top all that with a layer of
turbinado sugar that crystallizes.
If you take a teaspoon of
turbinado sugar, it weighs about 4.6 g and provides you with 18 calories.