I subbed honey for agave
used grapefruit zest instead of orange added 2tsp fresh thyme 1/2 c sunflower seeds and 1/2 c cranberries
Not exact matches
I
used my KitchenAid mixer to easily form soft peaks out of my egg whites before gently folding in the coconut sugar, vanilla,
grapefruit juice, pinch of salt, shredded coconut, and
grapefruit zest.
I roasted the beets ahead of time and
used Costco's refrigerated ruby red
grapefruit sections and bought one
grapefruit to
use for the
zest.
Pink
Grapefruit Cake From Foodbeam.com 1/2 cup 2 % or full - fat yogurt (I
use Fage) 1 1/2 cups all - purpose flour 1 1/2 teaspoon baking powder pinch of salt 1 1/8 cup sugar 3/8 cup vegetable oil (1/4 cup + 2 Tablespoons) 3 eggs
Zest and juice of 1 ripe Pink
Grapefruit
In the bowl of a stand mixer (or a large bowl,
using a hand mixer) set on a medium speed, beat together butter, sugar and
grapefruit zest until light and fluffy, 4 to 5 minutes.
Using a vegetable peeler, remove two 2» - long strips of
zest from
grapefruit (try not to get any of the white pith) and thinly slice
zest lengthwise into strips; set aside for serving.
Using the side of a chef's knife, mash chiles,
grapefruit zest, and 1/4 tsp.
Using a vegetable peeler, remove
zest in wide strips from
grapefruit, orange, and lemon.
Make
zest: If you've juiced lemons, limes, oranges or
grapefruit but don't have an immediate need for
zest, you can make it anyway and dry or freeze it for future
use.