Not exact matches
Whole milk powder will reduce syneresis but I never
use it — if you don't like the whey that forms on the surface you can just pour it off.
Question: Is it better to
use the
whole milk goats
powder or normal fresh goats
milk?
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.
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa
powder 1 teaspoon baking
powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I
used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml)
whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
Make the coffee pastry cream: place espresso
powder (or you could
use whole beans, if you don't like the grains) and
milk over medium heat.
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
Ingredients 1/4 cup butter 1/4 cup prune puree (homemade or store bought) 2/3 cup sugar 2 large eggs 1 tablespoon grated orange zest 1 teaspoon vanilla 1/2 cup 1 %
milk 1 1/2 cup
whole wheat flour 1/4 cup ground flax 1/4 cup cocoa (I
used Dutch processed) 2 teaspoon baking
powder 1/2 teaspoon salt 1/2 cup mini chocolate chips
I
use unsweetened original almond
milk, solid coconut oil, and have even
used 1/2 baking soda 1/2 baking
powder because I didn't have a
whole tablespoon of baking
powder at the time - still turn out great!
I
used 1/3 white
whole wheat flour (plus a bit of gluten) because I love it so, and I added a tablespoon of dried
milk powder to help it poof up.
The other option is to
use the
whole tin and add the contents of a 50g packet of coconut
milk powder.
* Bring
whole or reduced fat
milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa
powder to taste and sugar if
using unsweetened chocolate —
use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.
salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons
whole - grain mustard (I was out and
used creamy dijon) 2 large eggs, lightly beaten 3/4 cup
milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking
powder 1 teaspoon fine - grain sea salt
1 tablespoon chia seeds,
whole 1 tablespoon raw coconut butter 2 tablespoons raw cacao
powder 1 fresh medjool date, pitted pinch of pink salt pinch of ground cinnamon pinch of vanilla bean seeds 1 cup plant
milk (I
use homemade hemp
milk) 2 to 3 ice cubes
• 1 cup cornmeal (we
used Bob's Red Mill, medium grind) • 3 cups all — purpose flour • 1 1/3 cups sugar • 2 tablespoons baking
powder • 1 teaspoon salt • 1 fresno pepper, chopped • 1/3 cup liquid coconut oil • 2/3 cup unsalted butter, melted • 2 1/2 cups
whole milk (we
used goats
milk) • 2 tablespoons Yellowbird Habanero Hot Sauce • 2 tablespoons honey • 4 eggs, beaten
150 g semi-
whole wheat flour 50 g chestnut flour 50 g
whole rice flour 50 g cornstarch half a teaspoon
powdered cinnamon a pinch of
whole sea salt 2 teaspoons cream of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat
milk 3 small apples (I
used Fuji), peeled and pureed
using a food processor
I added a bit of cocoa
powder, mixed the all purpose flour with some
whole wheat flour and
used oat
milk instead of 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
Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa
powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I
used one with 70 % cocoa solids 1 cup (240 ml)
whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa
powder in medium saucepan, whisking to thoroughly blend the cocoa.
For the cake: 2 cups all - purpose flour 1 cup granulated sugar 4 tsp baking
powder 1/8 tsp salt 2 large eggs, beaten 1/2 cup salad oil (* I
use canola oil) 1/4 cup
whole milk 1 tsp vanilla 2 cups fresh or thawed frozen blueberries, drained
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if
using Greek yogurt,
use a bit less and thin with
milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups
whole wheat pastry flour 1 teaspoon baking
powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking
powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon
whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try
using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I
used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
200 g semi-
whole Manitoba flour 100 g
whole rice flour 2 teaspoons cream of tartar a pinch of
whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat
milk half a teaspoon of essicated ginger
powder half a teaspoon cinnamon
powder 2 - 3 pinches of
powdered cloves 3 - 4 pinches of grated nutmeg a pinch of mace
powder a pinch of vanilla
powder a pinch of cardamom
powder 2 firm apples (I
used Golden Delicious)
6 tablespoons (85 grams) butter 1/3 cup (79 ml)
milk 2 large eggs 1 teaspoon vanilla extract 3/4 cup (94 grams) all - purpose flour 3/4 cup (90 grams)
whole wheat flour 1/2 cup (113 grams) granulated sugar 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1 large pear, diced (I
used Bartlett, but any pear will do) 1/4 cup (56 grams) miniature chocolate chips
INGREDIENTS 2
whole eggs 1 large banana 4 scoops Naked Whey protein
powder 1/2 cup of
milk 1/2 cup of oat or quinoa flour 1/2 teaspoon vanilla extract (to taste) 1/2 teaspoon baking soda (optional to make a fluffier waffle) PREPARATION Step 1: Mix all the ingredients together either by hand or
using a blender / food processor.
3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup Almond
Milk 2 teaspoons Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4 cup Vanilla Protein
Powder 1/4 cup Oats (can
use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from
whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips
* 1 cup
milk (any kind - I use whole, raw milk but you may use the milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein powder (optional - I like to add 1/2 scoop of Muscle Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice c
milk (any kind - I
use whole, raw
milk but you may use the milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein powder (optional - I like to add 1/2 scoop of Muscle Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice c
milk but you may
use the
milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein powder (optional - I like to add 1/2 scoop of Muscle Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice c
milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein
powder (optional - I like to add 1/2 scoop of Muscle
Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice c
Milk vanilla protein
powder, which is the equivalent of approximately 13 grams of protein) * ice cubes
1 c all - purpose flour 1 c
whole wheat flour 3/4 t baking
powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I
used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c
milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white
whole wheat flour (can also
use spelt,
whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking
powder 1/4 teaspoon salt 1 Tablespoon sugar (can
use white, raw cane, brown — whatever you prefer) 1 cup soy
milk (or any non-dairy like almond
milk or rice
milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
envelope unflavored
powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I
used organic cream) * 3/4 cup
whole milk (I
used raw
milk) * 1/4 cup plus 2 tablespoons packed dark brown sugar, organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I
used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée, organic if possible
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup
whole raw
milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking
powder 1 1/2 tsp pink himalayan salt (you can
use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've
used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can
use instead of the butter or just
use both (I totally
use both).
3/4 cup all - purpose flour 3/4 cup
whole wheat flour (or you can
use 1 1/2 cups
whole wheat flour and omit the all - purpose) 3/4 cup white sugar (or you can
use 3/4 sucanat - an unprocessed sugar) 1/2 teaspoon salt 2 teaspoons baking
powder 1/3 cup melted and cooled butter 1 egg 1/3 cup
milk (approximately) 1 1/2 cup fresh blueberries (ok to add frozen) Turbinado sugar for sprinkling on top
1 1/4 cups yellow cornmeal (
whole grain if you can find it) 3/4 cup white or
whole - wheat flour (I
used a mixture of the two) 1 teaspoon baking
powder 1/2 teaspoon salt 1 cup frozen sweet corn, thawed 1 large egg 3/4 cup low - fat
milk 3 Tablespoons canola oil 3 Tablespoons honey
-- instead of light brown sugar, just poured in a significant dab of molasses —
used vinegar - soured
whole milk instead of buttermilk —
used white
whole wheat flour instead of AP —
used plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions of ground ancho
powder, cinnamon, and ginger
Oatmeal Cookie Pancakes (Makes about 5 pancakes) 1 cup oat flour 1 teaspoon cinnamon 3 tablespoons brown sugar 3 teaspoons baking
powder 2 tablespoons corn starch 1/4 teaspoon salt 1 egg 2 tablespoons vegetable oil 1/2 cup
milk (I
used coconut
milk) 1 teaspoon vanilla Optional add - ins:
whole oats, chocolate chips, raisins, dried cranberries, nuts, etc..
Coconut oil, for greasing the pan 10 slices
whole grain sandwich bread (I
used a seeded bread), preferably a little stale 5 tablespoons Bonne Maman Strawberry preserves 1 1/4 cups chopped fresh strawberries, plus more for serving 5 eggs 1 1/2 cups unsweetened almond
milk 2 tablespoons maple syrup, plus more for serving 1/2 teaspoon vanilla extract or vanilla
powder 1/4 teaspoon cinnamon Pinch of salt
The frosting was made
using all real ingredients as well (organic butter, organic
whole milk, organic
powdered sugar, organic vanilla extract, and cocoa
powder).
Consider for example that «
whole milk powder» costs # 2,500 / ton and then look at competitors» ingredient lists beginning with Lactose at # 800 / ton or «Skim Milk Powder at # 1,500 / ton, then you will realise why the multinationals are using up to 25 % vegetable oils at # 1,200 / ton combined with skim milk in their formu
milk powder» costs # 2,500 / ton and then look at competitors» ingredient lists beginning with Lactose at # 800 / ton or «Skim Milk Powder at # 1,500 / ton, then you will realise why the multinationals are using up to 25 % vegetable oils at # 1,200 / ton combined with skim milk in their for
powder» costs # 2,500 / ton and then look at competitors» ingredient lists beginning with Lactose at # 800 / ton or «Skim
Milk Powder at # 1,500 / ton, then you will realise why the multinationals are using up to 25 % vegetable oils at # 1,200 / ton combined with skim milk in their formu
Milk Powder at # 1,500 / ton, then you will realise why the multinationals are using up to 25 % vegetable oils at # 1,200 / ton combined with skim milk in their for
Powder at # 1,500 / ton, then you will realise why the multinationals are
using up to 25 % vegetable oils at # 1,200 / ton combined with skim
milk in their formu
milk in their formulas.
Your company knowingly sells
powdered whole milk to be
used for infant feeding, a practice which can easily lead to the death of the infant.
1 cup fresh corn, chopped cucumber & peas (mixed) 1/2 cup
whole wheat infant cereal (depending on the age) 3 tablespoons
powdered milk for babies (I
use nestle Nido +1, also depends on the age) 2 eggs oil to fry
4 oz (1 cup) rolled oats 4 oz (1 cup)
whole wheat flour 1/2 tsp baking soda 1 tsp baking
powder 3/4 tsp nutmeg 3/4 tsp cinnamon 8 oz (1 cup) mashed, cooked sweet potato 4 oz (1/2 cup) dark brown sugar 3 tbsp canola oil 2 tbsp dried cranberries (optional — see note above recipe) 2 fl oz (1/4 cup)
milk —
use either
whole milk, breast
milk or formula 1 egg
6 cooked broccoli florets, chopped 6 grape / cherry tomatoes, chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels —
use all purpose / plain flour plus 3 level tsp baking
powder) 6 fl oz (3/4 cup)
milk —
use whole milk, or breastmilk / formula if you prefer 3 tbsp olive oil 1 egg, beaten
2 eggs (if your baby is not yet eating
whole eggs, you may prefer to
use these egg substitutes) 6 fl oz (3/4 cup)
milk —
use whole milk, formula or breast
milk 5 fl oz oz (2/3 cup) olive oil 4 oz (1 cup) all purpose flour 4 oz (1 cup)
whole wheat flour 2 tsp baking
powder 1 medium zucchini (courgette), grated 1 to 2 tsp dried oregano (adjust according to your baby's taste)
1 1/2 cups
whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats in food processor until flour consistency) 1/2 cup hemp seeds 2 tsp baking
powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (for this chop 2 medium apples in to small pieces, steam for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice
milk, almond
milk or other non-dairy
milk (cows
milk can be
used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive oil
Using additive free
whole coconut
milk powder is an easy way to make just 1/2 cup quickly for a latte!
Using additive free
whole coconut
milk powder is an easy way to make just 1/2 cup quickly.
Casein is the protein found in
milk which is
used in dairy products such
whole and reduced fat
milk, cheese, cream, butter, ice cream, yogurt, cottage cheese, sour cream,
powdered milk additives in food, and more.
1 large egg, beaten 1 cup white
whole wheat flour 1 cup
milk 1 tablespoon minimally refined sugar (I
used mascavo) 2 tbsp virgin coconut oil, melted 3 tsp baking
powder 1/4 tsp salt 1/2 cup granola
-- 1 cup
whole wheat spelt flour — 1/2 cup white spelt flour — 2 teaspoon baking
powder — 1 teaspoon salt — 2 evőkanál ground flaxseed + 1/4 cup (60 ml) water — 1/2 cup oatmilk (you can
use rice
milk or soy
milk)-- 1/3 cup cane sugar — 3 ripe bananas, mashed — 1 vanilla bean, split and seeded — 1/2 cup almond, roasted in a dry pan, then roughly chopped — 1/2 cup chocolate (70 % cocoa content), chopped
For the pancake — 2 ripe bananas, smashed with a fork — 40 g
whole wheat spelt flour — 60 g white spelt flour — 150 - 200 ml rice
milk (you can
use oat or almond
milk too)-- 1 tablespoon baking
powder — 1/2 vanilla bean, split and seeded — coconut oil for cooking
I
used 0,5 cup of sprouted
whole wheat flour and 0,5 cup of oat flour 1 Tbsp coconut sugar 1/4 cup desiccated coconut flakes 1 tsp baking
powder pinch sea salt pinch of tumeric 1 cup non-dairy
milk.