In another bowl, whisk the melted coconut oil, brown sugar, coffee, egg, vanilla and
a very small pinch of salt together until blended then pour into the bowl with sifted flour and cocoa powder.
Not exact matches
Add in ground cinnamon and a
very small pinch of sea
salt.
* 1/2 cup
very hot water 1/4 cup chia seeds * handful
of pecans, chopped * handful
of organic raisins * several
small pieces
of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle
of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny
pinch of sea
salt - optional
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices,
Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter,
very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted
pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned, add in a couple
of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients
very well; add another
pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
1 cup
of raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup
of fresh filtered water 3 tablespoons
of maple syrup 3 tablespoons
of cacao powder 1
small or 1/2
of a
very ripe banana 1 heaping tablespoon
of almond butter (I melted Justin's)
Pinch of salt
In a
very small saucepan, bring the broth and a
pinch of salt to a boil over high heat, then pour it over the couscous.
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few
pinches fine grain sea
salt 1
small bulb
of fennel, trimmed and sliced
very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a
small bunch
of chives, minced freshly ground black pepper a
small bunch
of watercress, sorrel, or arugula 1 teaspoon
of olive oil
Fillet
of salmon poached or baked 1 teaspoon Hellmans light 2 tablespoons cottage cheese 2 tablespoons no fat yoghurt 1/4 fennel bulb,
very finely chopped
Small bunch chives, finely chopped A handful
of dill, finely chopped A
pinch of salt Good grinding
of black pepper Squeeze
of lemon juice
Finish with a decent
pinch of salt and a
very small splash
of apple cider vinegar
For the apple sauce: 2 - 3 apples, peeled and finely chopped 1 tablespoon lemon juice 1/4 cup water 1/4 cup brown sugar (more to taste) 1/4 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt To make it: Combine all ingredients in a
small sauce pan and cook over medium heat, stirring occasionally for about 30 minutes or until apples are
very soft.