Recipe

Pancakes Recipe Summary Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 8 Ingredients 192 g (1 ½ cups) all-purpose flour 14 g (3 ½ tsp) baking powder 3-finger pinch of salt 13 g (1 tbsp) white sugar 315 g (1 ¼ cups) milk 1 egg 45g (3 tbsp) butter, melted Instructions Step 1 - In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. ...

Ingredients 1 (15-ounce/425g) can chickpeas, drained and rinsed 1/4 cup (60ml) fresh lemon juice (about 1 large lemon) 1/4 cup (60ml) tahini 1 small garlic clove, minced 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving 1/2 teaspoon (2.5ml) ground cumin Salt to taste 2 to 3 tablespoons (30 to 45ml) water Dash of ground paprika or sumac for serving Instructions In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. ...

A recipe sent to me by my sister-in-law, Katie Muller. Ingredients: 1 1/2 cups of Almond Flour 1/2 tsp Baking Powder 1/2 cup Tahin 1/4 - 1/3 cup Maple Syrup Instructions: Blend all ingredients, add water if too dry, and more flour if too wet. Roll into small balls, press with fork, and bake at 350F for 8-10 min.

INGREDIENTS: CRUST 1-1/4 cups graham crackers 1/4 cup melted butter 1/4 cup sugar dash of cinnamon FILLING 2-1/2 cups of milk 1/3 cup of white sugar 1/4 cup of cornstarch 3 egg yolks 1 tsp vanilla pinch of salt MERINGUE TOPPING 3 egg whites 2 tbsp sugar 1/4 tsp of cream of tartar INSTRUCTIONS Mix all the crust ingredients together, set about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate. ...

An easy recipe for Homemade Graham Crackers. Made with 100% whole wheat flour and brown sugar, these are so much better than store-bought crackers! PREP TIME 10 mins COOK TIME 40 mins CHILLING TIME 1 hr TOTAL TIME 1 hr 50 mins SERVINGS 24 crackers COURSE Dessert, Snack Ingredients 240 g whole wheat flour plus more for dusting (not stone-ground or white whole white flour) 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Salt 7 tablespoons butter softened 220 g light brown sugar packed 3 tablespoons whole milk 113 g honey 2 teaspoons vanilla extract Instructions To make the dough: In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside. ...

Ingredients 1/2 cup Butter 1/2 cup Brown sugar 1/2 cup White sugar 1 egg beaten 1 tbsp water 1/2 tsp vanilla 3/4 cup flour 1/2 tsp baking soda 1 1/2 cup rolled oats 1 1/4 cup chocolate chips Instructions: Cream butter and sugars Add egg, water, and vanilla. Mix. Add all other ingredients Bake at 350 F for 10-11 min. Makes approx 2 dozen cookies per batch

MAKES: 4 SERVINGS • DIFFICULTY: easy There can never be enough ways to get beans into your daily meals. This is one of the best. Serve on toasted 100% whole- grain bread with all the fixings. These burgers freeze well, so consider doubling the recipe so you’ll have them ready for just- thaw-and-indulge moments. 1 cup/100g rolled oats ½ cup/55g walnut pieces 1¼-inch/5mm piece fresh turmeric, grated (or ¼ teaspoon ground) ½ cup/75g chopped red onion ⅓ cup/35g chopped mushrooms 1½ cups/95g cooked or 1 15-ounce/425g BPA-free tin or Tetra Pak salt-free black beans, well rinsed and drained 2 tablespoons tahini or almond butter 1 tablespoon ground flaxseeds (or linseeds) 1 tablespoon nutritional yeast (or yeast flakes) 1 tablespoon chopped fresh parsley 2 teaspoons white miso paste 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon smoked paprika 1 teaspoon Savory Spice Blend (here) Pulse the oats, walnuts and turmeric in a food processor until they are finely ground. Add the onion, mushrooms, beans, tahini and flaxseeds and pulse until ground. Add the onion, mushrooms, beans, tahini and flaxseeds and pulse until well combined. Add the remaining ingredients and pulse to mix well. Pinch some of the mixture between your thumb and index finger to test whether it holds together. If the mixture is too wet, add more oats. If the mixture is too dry, add a little water, 1 tablespoon at a time. Transfer the mixture to a work surface and divide into four equal portions. Shape each into a patty about ½- inch/1cm thick and transfer to a plate. Refrigerate for 30 minutes. ...

This is a broccoli casserole my mom made for us probably a few hundred times through our childhood. I still love it today! Ingredients 2 (10 ounce) packages chopped frozen broccoli, thawed (We use fresh) 1 (15.25 ounce can whole kernel corn, drained 1 large onion, diced 1 (16 ounce) container sour cream 1 (10.75 ounce) can condensed cream of broccoli soup 2 cups shredded Cheddar cheese, divided 1 (6 ounce) package herb-seasoned dry bread stuffing mix 1/4 cup butter, melted Instructions Preheat oven to 350 degrees F (175 degrees C) In a large bowl, mix broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix. Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly. (If you use fresh broccoli allow more cooking time.) Variation Add 1/2-1 cup chopped cooked smoked sausage or cooked ham. ...

Makes 4 servings Ingredients 1 cup all-purpose flour 2 eggs ½ cup milk ½ cup water ¼ teaspoon salt 2 tablespoons butter, melted Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. ...

Ingredients ¼ cup + 1 tablespoon extra-virgin olive oil 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator ½ cup roughly chopped red onion (about ½ small red onion) ½ cup packed fresh parsley (mostly leaves but small stems are ok) ½ cup packed fresh cilantro (mostly leaves but small stems are ok) 4 cloves garlic, quartered 1 teaspoon fine sea salt ½ teaspoon (about 25 twists) freshly ground black pepper ½ teaspoon ground cumin ¼ teaspoon ground cinnamon INSTRUCTIONS With an oven rack in the middle position, preheat oven to 190°C( 375°F) . Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months. NOTES MAKE-AHEAD OPTION: I haven’t tried this, but the original recipe notes that the uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 2 hours before baking. ...