Substitutions: Instead of
using butter milk (no one makes a lactose - free buttermilk and even if they did I wouldn't pay the money when I can do this:), I mixed 1 cup of milk with 1 tablespoon of lemon juice and let the mix set while I made up the flour blend (BTW this is a great trick for making buttermilk pancakes as well).
Want to try
using some butter milk with the water to see if it makes a sour dough flavor!
I also
used butter milk instead of water.
use butter milk if you don't have it use 1 cup milk and add 2Tbls vinegar or lemon juice and let it sit 5 - 6 min.
Not exact matches
Standard chocolate KitKats are made from a blend of cocoa liquor,
milk and cocoa
butter, and the colored varieties are produced
using natural food dyes.
Combine almond
milk, rolled oats, vanilla, banana, dates, hemp hearts, almond
butter, maca, cacao nibs, chia seeds and cinnamon, if
using, in an upright blender.
So, in the end I
used cow
milk, organic quick oats, banana, coconut
butter and almond
butter.
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut
milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan
butter or almond
butter 3/4 cup sweetener of your choice (I
used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Place two thirds of your buckwheat in a blender with the almond
milk, chia seeds, banana, blueberries, almond
butter and honey / maple syrup (if you're
using it).
I
used coconut
milk and peanut and almond
butter and put some berries on top.
Does the 3200 still make nut
milk and
butters and all the recipes that you
use your 5200XL for?
The
milk I had at hand was rice - hazelnut, and I
used tahini as the
butter.
I
used what I had on hand: adriatic figs instead of strawberries and coconut
milk and raw almond
butter instead of the soaked nuts and water and it still turned out amazing!
Sadly this won't create the same taste and consistency as
using almond
butter and almond
milk.
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed
milk, look for one that's just
milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of salt (or
use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
I
used to love peanut
butter cups, but now that
milk chocolate, jam packed with sugar, doesn't really appeal to me at all.
Also, I
used a commercial
butter milk (cow), so I wonder if this affected the mixture.
I have a blender recipe which
uses boiling water, powdered
milk, sugar, and
butter.....
A traditional Tres Leches cake is as type of sponge cake or
butter cake
using 3
milks to soak the cake in, typically evaporated
milk, sweetened condensed
milk and heavy cream.
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.
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
Hi Marzia, thanks so much, I discovered that in order to substitute
milk for the cream, instead of 2/3 cup cream you can
use 7 tablespoons
milk and 3 1/2 tablespoons
butter melted (stir them together) and add in place of the cream.
Glaze: Skipped the
butter and cooking,
used just 1 cup p.sugar, 3Tbl maple syrup, 1 Tbl
milk.
Raw Ferrero Roche Truffles These truffles are made with smooth chocolate hazelnut
butter (
use homemade to avoid additives), coconut oil, cacao powder, coconut
milk, vanilla bean paste, and more.
I
use #CountryCrock in my chopped baked potatoes, sauted with country crock
butter and canned
milk, salt and pepper.
Olive Oil or other 1/2 Cup Non Dairy
Milk, I
used unsweetened Soy for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth
butter is formed.
Enjoy
milks, cheeses, bacon, burgers, sausages,
butter, and vegan Worcestershire sauce in your favorite dishes, and then try delicious recipes
using the staples.
Cupcakes: 1 and 3/4 cups flour (I
used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup
milk (I
used unsweetened almond
milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy
butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
I did not make it vegan because I wanted to
use ingredients we already had (regular
milk and
butter).
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I
used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond
milk (could sub with any
milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond
butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
Super Super Easy — we
used Coconut
milk and vegan
butter and it worked brilliantly.
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
Instead of
milk I
used some
butter and a small splash of water, turned out OK.
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
used coconut
milk and oil instead cow
milk and
butter.
I also
buttered my pan instead of spraying and only
used 2 cups of
milk chocolate chips (which still seemed like a lot when making the balls).
I
used 3 tbsp
butter and 3 tbsp whole
milk Greek yogurt instead of 1/3 up
butter, 1/2 cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash of that.
Dough all of the above starter 180 g warm
milk (water can be
used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted
butter 1 tablespoon of sugar 6 g salt
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
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut
milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted
butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if
using unsweetened, increase the sugar by 1/4 cup)
Always love that you are able to make dishes that have ALWAYS
used milk or
butter into something just as wonderful sans the dairy!
1/8 cup pea protein powder (I
used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml almond
milk 1/8 cup cocoa powder (18.5 g) 2 tbsp (32g) cashew
butter (I
used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I
used these ones, they's the best in my opinion)
Replace the
milk with almond
milk (or your preferred non-dairy
milk), you could
use canola oil instead of melted
butter, you could try a «flax egg» in place of the egg.
I wanted to make some Coconut Tapioca cookies (Kanom Ping), but I didn't have any coconut
milk — but I did have a jar of Nutiva Coconut
Butter than I
use in my smoothies.
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 →
I followed the recipe, making a few adjustments: I cut the dough into small square biscuits because I felt like it; I didn't brush the tops with
milk because I didn't have any; and they weren't as flakey as they could have been because my refrigerator died and it was a race against time to
use already - warming
butter.
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons
butter 2 tablespoons flour (I
used all purpose) 1 1/5 cups
milk (I
used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan
Using an electric blender, blend together the egg yolks,
butter, sour cream and
milk for 30 seconds, over low heat.
By
using the Whey Low Powder Sugar replacement, skim
milk and omitting the
butter, I lightened up the glaze.