When I made the shortbreads, I didn't have any matcha so
I used extra powdered sugar and just made plain cookies.
Not exact matches
2 kg
extra ripe purple plums (I
used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated
I
used a combo of light and dark brown
sugar for
extra flavor and added a little more salt and espresso
powder than the recipe called for, until I thought it tasted just right.
Mix the ground almonds and
powdered sugar (and cocoa
powder, if
using) together in a bowl, then grind in a food processor until you have an
extra fine texture.
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking
powder 1 / 2C Coconut
sugar (I like to
use coconut
sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined
sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I
used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2
extra tablespoons of milk if your tahini is very thick.
As well as the spices I added a little cocoa
powder for
extra richness and
used mostly brown
sugar for fudginess.
I made my own raspberry filling (frozen raspberries stewed in vanilla
sugar) instead of caramel, and
used extra dark cocoa
powder.
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
So I hedged my bets by
using half Scharffen Berger Sweetened Cocoa
Powder (an accidental purchase truthfully as it contains only cocoa and
sugar, and I would just as soon buy unsweetened and sweeten it to taste) and half GODIVA Chocolatier Milk Chocolate Hot Cocoa, which had been a gift, and while it is intended to be mixed with milk, I thought the
extra creaminess and, well, milkiness from the milk chocolate might counterbalance the bare bones sweetened cocoa.
I decided to
use Quest protein
powder for an
extra protein punch that isn't loaded with
sugar.
Ingredients 2 kg
extra ripe purple plums (I
used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup
extra virgin olive oil 1/2 teaspoon chili
powder (ancho if you have it) 1 teaspoon
sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons
extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups dried, or
use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
1 cup peanut butter (I
used extra-chunky for more texture) 2/3 cup
sugar, plus
extra for rolling 1 teaspoon baking
powder 1 egg Chocolate, for drizzling (optional)
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I
used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp
extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry
powder (I
used Penzey's sweet blend)
sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
You can
use unsalted or salty butter or margarine, refined
sugar,
extra vanilla (extract, pasta, or
powder), and flour.
As well as
using the usual suspects for these cookies (coconut oil, coconut
sugar, vanilla, and ginger
powder), I've also thrown in a few
extras to make them
extra spesh.
Instead of relying on
extra cocoa
powder,
sugar, and oil, this recipe
uses a massive amount of
extra chocolate.