I cheated and
used egg and milk since I didn't have the flax seeds and almond milk on hand.
Not exact matches
Fellow IndieBio - backed startups Clara Foods
and Perfect Day are
using the method to make
egg whites
and milk proteins, respectively.
The Hero Store is a zero - waste grocery store that eliminates product packaging by encouraging consumers to
use reusable containers
and dispensers to portion out dry goods such as pasta, soup mixes,
and oatmeal as well as package - free fresh produce,
milk and eggs.
Days are spent tending to the over 125 fruit trees in the orchard,
milking the goats for homemade ice cream
and cheeses, gathering
eggs from the chickens, ducks,
and geese,
and like Jefferson, creating special nurseries for monitoring
and recording the best vegetable
and flower results
and finding creative ways to
use the river
and land.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems
and chopped (if you can't get kale
use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup
milk of choice (we
use oat
milk or almond
milk) 2
eggs 150 g / 1 block feta cheese, crumbled
Then
using your other hand, dip into the
egg and almond
milk mixture.
of water to substitute
eggs), 2 C.
Milk (I had to
use water since I was out of
Milk this go around), 1 C. Oats (I warmed up the water
and oats together in the microwave for a bit), 2tsp.
I made the Banana Blueberry variation but
used skim
milk and egg substitute (
egg beaters).
We hand crack real
eggs,
and use fresh
milk, butter
and other wholesome ingredients to create products that are noticeably better than what you'll find on any store shelf.
Then I
use almond meal instead of flour here, mix it with paprika, minced garlic, sea salt, cracked pepper, dunk it in an
egg and almond
milk bath, then twice coat these babies before baking them.
These were beautiful however I
used white self raising flour instead
and I also did 2 cups flour, 2
eggs, almost a cup of
milk and a dollop extra sunflower oil (which I also
used in the recipe instead of canola as I didn't have any).
2 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I
used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5
egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole
milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
WHISK together evaporated
milk and eggs in a large bowl, then whisk in the flour, minced onion, garlic powder, black pepper,
and red pepper (if
using) until well blended.
Using a wooden spoon add
milk and egg, alternating with half of the
milk, following by half of the
eggs, remaining
milk and remaining
eggs.
Cream room temperature butter
and brown sugar together for 5 — 8 minutes / Add
egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour
and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter
and flour / Sprinkle evenly with chopped almonds (or,
use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar
and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large
egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I
used 1/2 a cup of
milk chocolate drops
and 1/2 a cup white chocolate drops).
I also
used two
eggs and a half cup of
milk and no oil.
Add the yest mixture
and mix just a little, then add the
egg and the rest of the
milk, mix to combine, add in 3 additions the flour, if you have a hook for the mixer,
use it
and beat the dough for 8 minutes.
1 3/4 — 2 cups unsweetened almond
milk (amount will depend on how fresh the
eggs are
and brand of almond
milk used.
Bake the cake (or cupcakes) as directed on box (I
used coconut oil in place of the butter,
and almond
milk in place of regular
milk,
and 2
eggs) yield is around 34 mini cupcakes
Using an electric blender, blend together the
egg yolks, butter, sour cream
and milk for 30 seconds, over low heat.
You
use egg wash (
egg yellows only mixed with a tad of
milk and spread it on the top of the roll then sprinkle Coarse salt
and carroway seeds on top.
ingredients: 1 cup heavy cream 1/4 cup half
and half 1/4 cup low - fat
milk (I had 1 %; if you drink whole,
use 1/2 cup
and leave out the half
and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3
egg yolks scrapings of a vanilla bean
Thank you for this amazing recipe one question though, I added my buttermilk substitute (
milk + lemon juice)
and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I
used cake flour instead of all - purpose?
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut into small cubes 3) Saute red bell pepper cubes
and sliced onions until onions turn slightly soft
and transparent 4) Mix sauteed red bell pepper, onions,
and corn together with
eggs,
milk cream
and cream cheese 5) Season with salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell
and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11)
Use a fork to poke holes in the top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond
milk Veggie rice bowl Cat
and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek
and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled
and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles
and relish Bread
and butter pickles Lemon curd
using our own
eggs Veggie tacos with crispy onions
and avocado Plums two ways Lemon boy
and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
If I make it as written I get a cookie - dough thickness... My best version
uses 4
eggs and 1 cup of coconut
milk (plain, full - fat coconut
milk).
Black Tea
and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole
milk (I
used light
and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1
egg, cracked
and lightly beaten 110g (1 cup) each sultanas
and black currants 1 cup of strong black tea
Yuanzhen -
egg white powder
and milk powder are completely different things so never
use milk powder.
Doubled the
eggs and milk and used tater tots instead of hash browns but otherwise everything else was the same.
To make regular cornbread or cornbread muffins
using the Homemade Cornbread Mix, add 2 cups of the mix, 1/2 stick (1/4 cup) melted butter, 1 cup 1 %
milk, 2 beaten
eggs and 1/4 cup honey to a large mixing bowl
and whisk to combine.
Using a kitchen aid mixer bowl, whisk together butter / oil, honey,
milk,
and egg.
I make one with a cup of mashed sweet potato, coconut flour,
eggs, baking soda, salt,
milk (I
use oat
milk) I also added done herbs
and olive oil
I
used fresh mango pulp, fat free half
and half instead of heavy cream, 2/3 cup whole
milk with 1/3 cup nonfat powdered
milk added, 2 whole
eggs,
and I didn't sieve it.
For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley,
milk, ketchup if
using, tomato paste, salt, pepper,
eggs, garlic
and onions.
In a medium bowl, combine the
milk,
eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree (if
using)
and vanilla.
:D Ginger
and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet
and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large
egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided
use 200g
milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda,
and salt
and set aside.
Here it's made vegan — a mixture of flaxseed (or chia)
and water replaces the
eggs and non-dairy
milk is
used in place of the usual buttermilk.
My mom
and grandma
used boxed pudding mix those many years ago
and while I honestly believe that boxed pudding is delicious, it also does have a lot of weird ingredients listed in it, most of which are not «
milk,
eggs, sugar» which is pretty much all that's in this homemade vanilla pudding.
For the Pancakes... In the same bowl that you
used for the filling
and the icing - no need to be
using or washing too many bowls now - mix together: 2 cups pancake mix - I
used Bisquick's Heart Healthy 3
eggs 1/4 cup canola or vegetable oil 1 T. powdered sugar 1 1/4 cups
milk
ingredients: 3 cups (300 grams) confectioner's sugar 3/4 cup (90 grams) dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams) chocolate, chopped (she suggests dark, I
used what I had —
milk —
and they turned out fabulously) 1 1/2 cups (135 grams) chopped pecans 4 large
egg whites granulated
and Swedish pearl sugar, for rolling
For instance, if your vegan recipe calls for 1 cup non-dairy
milk,
use 3/4 cups + 1 Tablespoon non-dairy
milk (1 cup minus 3 Tablespoons)
and 3 Tablespoons (45 mL) flax gel to replace one
egg equivalent
and whisk them together.
Pour 1 1/2 cups of the condensed
milk mixture into the large bowl of whipped
egg whites
and use a rubber spatula to gently fold the mixture together.
To keep it vegan I
used a mashed ripe banana in place of the
egg (don't worry you can't taste the banana)
and I
used a little almond
milk to thin the batter down a bit
and add a touch more moister.
In a large mixing bowl combine
eggs,
milk, salt, pepper, garlic powder
and chili powder;
using egg beaters or a whisk, beat the mixture until mixed
and well combined.
I wound up substituting 1/4 cup banana for the
egg and using Silk Coconut
milk instead of almond.
I made these
using bobs 1 to 1 gluten free flour
and added an extra
egg and 2 tb almost
milk in adition to what the recipe calls for.
Ingredients For the doughnut: 1 cup flour (I
used 3/4 all - purpose
and 1/4 whole wheat) 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup vegetable oil 1 large
egg 1/3 cup Greek yogurt (I
used 0 % Vanilla Chobani) 1/4 cup
milk 1/2 teaspoon vanilla extract
You can
use your favorite chocolate chip cookie recipe, leave out the baking soda
and add
milk to bring the dough together in place of
eggs.
If you don't have vegans to feed you can
use regular
milk instead of soy
milk and 2
eggs instead of the Ener - G
and water.