I did not have buttermilk so just
used plain milk.
Use plain milk or cream, maple syrup, honey, or thawed apple juice concentrate.
Instead of
using plain milk, I've started making fruit infused milks to eat with my cereal and it's totally rocking my world.
The second one was whipped up
using plain milk.
Instead of
using plain milk, I've started making fruit infused milks to eat with my cereal and it's totally rocking my world.
Not exact matches
I
used buttermilk instead of regular
milk,
used lemon yogurt instead of
plain, added three over-ripe bananas and some flax seeds, and the muffins turned out fabulously!
Based on what I had, I
used plain ol' yogurt, skim
milk and white organic pastry flour and mini chocolate chips.
If you
use «whole
milk»
plain yogurt, the texture of the frozen yogurt will be quite thick, like ice cream.
Ingredients (for 4): For the pastry: (or
used shop bought shortcrust) 250g
plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon
milk 1 beaten egg to coat the pastry
1 1/2 cups (360 grams)
plain whole
milk (full fat) yogurt (can also
use a reduced fat yogurt, preferably drained)
I had a daily addiction to ice cream, I
used to buy cartons of
plain milk at school and chug them, I just loved all forms of dairy.
1/2 cup
plain Greek yogurt (you could also
use sour cream or heavy cream or even
milk, though if you
use milk, I would reduce the amount to about 1/3 cup)
Some of the tools and specialty ingredients I
used to create this dessert: Heart - Shaped Silicone Mold 1.5 - Quart Saucepan 2 - cup Liquid Measure Citrus Reamer Unsweetened Coconut
Milk Plain Gelatin Vanilla Bean Paste
Pin It Ingredients For the cake: 355g
plain flour 1 tbsp baking powder 1/2 tsp salt 225 ml
milk 2 tsp vanilla extract (I
used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →
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).
It took awhile for me to get
used to the chips not melting as much as
milk chocolate I love to melt some of the chips to
use as a dip for fruit, and I admit to eating them
plain.
2 ripe bananas 1/3 cup of vanilla, lemon or
plain Chobani 1 cup of vanilla almond
milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I
used King Arthur) 1 cup of whole wheat flour (I
used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
1 cup unsweetened soy
milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups
plain soy creamer (I
used French Vanilla, but
plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
I
used whole fat / whole
milk Brown Cow
plain yogurt from the store to make mine a couple of days, because I ran out of my homemade stuff and it worked just fine.
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened,
plain, vanilla or lite vanilla soy
milk 2 1/2 tablespoons cornstarch (you may alternatively
use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract
yummy, made this tonight,
used light coconut
milk and still was fab... i did nt put over rice, we just ate
plain, figured would save calories and i couldnt get enough, full as can be, cant wait for lunch left overs tomorrow..
siggi's whole -
milk yogurts are available in four delicious flavors —
plain, vanilla, strawberry & rhubarb, and mixed berries — siggi's whole -
milk yogurt contains more protein than sugar per serving (without
using low - calorie sweeteners or sugar substitutes).
just did this recipe with a minor adjustment (
used 1/2 cup
plain unsweetenend almond
milk).....
could I
use just
plain milk.
I went ahead and tried it this morning,
using soy
milk (
plain, not vanilla) and Daiya shredded cheese.
Didn't have macadamia flour, so
used all almond, and
used plain Greek yogurt instead of coconut
milk.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only
used two large breasts and it was fine) 1 cup
plain whole -
milk yogurt (I
used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
I
used a bit less broccoli and a bit more potatoes because I didn't want to overwhelm my kids and replaced the artificial low - fat cooking cream which I wouldn't consider eating with
plain low - fat
milk.
I tend to have
plain, unsweetened almond or soy
milk in my fridge most of the time, so that's what I usually
use, but you can
use any kind of
milk you like or happen to have on hand.
The recipe calls for coconut water instead of dairy - free
milk, but feel free to
use plain water if you don't have coconut water on hand.
Is it possible to
use Egg Beaters in place of «real» eggs??? I already
use plain / unsweetened cashew
milk in place of dairy
milk & that works PERFECT!!!
I only had
plain yogurt (not greek) and
used apple juice in place of the
milk and they still came out awesome!
I
used unsweetened
plain almond
milk to help cream the surprise for the black bean puree — cauliflower!
But if you're not all that concerned, simply add an additional egg, yolk and all, and reduce the sour cream by one tablespoon.If you live somewhere where sour cream isn't available, you can
use buttermilk,
plain whole
milk yogurt, or fromage blanc.
I followed the recipe exactly except
using 1 percent
milk and
plain instant coffee, which worked fine.
For the sauce, I
used 1 whole avocado, 1/3 cup nooch, 1/3 cup
plain almond
milk, 1 large fist of greens, and a pinch of salt.
I made these yesterday and they turned out beautiful.my tiny modifications: I have
used plain flour instead of buckwheat, a mixture of
milk and
plain yoghurt instead of buttermilk and added 1/2 a banana more, I
used the olive oil and not the butter.
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
vanilla cashew cream 2 cups raw cashews, soaked overnight 2 teaspoons vanilla extract 1/4 cup pure maple syrup 1/4 cup
plain plant
milk (I
use cashew)
This time I ditched the faux cheese and
used plain goat's
milk kefir.
Plain whole
milk yogurt can most likely be
used but if it's runny reduce to 3T.
Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I
use dark brown) 2 cups
plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup
milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
Ingredients: 1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond
milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
Ingredients 400 g stale wholemeal bread 600 ml oat
milk,
plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I
used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]
I've recently been
using The New Barn almond
milk — unsweetened
plain.
I
used 1 cup
plain unsweetened almond
milk, 1 cup Trader Joe's Spiced Apple cider, and 2 cups water.
Is it advisable to
use a «commercial» almond -
milk yogurt (e.g., Kite Hill
plain or vanilla flavor) for the starter?
1/4 c. Chobani
plain Greek yogurt (I
used non-fat)(for a vegan and / or paleo option
use coconut
milk yogurt or full - fat coconut
milk)
I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and
used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy
milk (for lack of
plain almond
milk).
2 cups gluten free all purpose flour — I
use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole -
milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice