Not exact matches
1 1/4
cups freshly ground or soaked spelt, kamut or whole
wheat flour
3/4 cup water mixed with
1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4 teaspoon fine Celtic sea salt
1/2
cup extra virgin coconut oil
1/3
cup honey 2 teaspoons baking powder
1 teaspoon vanilla
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)
2/3
cup pureed peaches
1 teaspoon baking soda 5 tablespoons unsalted butter
1/4
cup low fat vanilla yogurt
3/4 cup brown sugar 2 large eggs 2/3 +
1/4
cup whole
wheat white flour
1/3
cup toasted
wheat germ
1/4 teaspoon salt
1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds.
3 tablespoons unsalted butter, melted
1 tablespoon espresso powder 2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg 2 large eggs
3/4 cup brown sugar
1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt
1 teaspoon vanila bean paste 2/3 +
1/2
cup whole
wheat white flour
1/3
cup toasted
wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4
cup 1 % milk
3 tablespoons butter
1 teaspoon red pepper flakes
1 cup whole
wheat pastry flour
3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal
1/4
cup natural cane sugar (or brown sugar)
1 tablespoon aluminum - free baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg 2
1/2
cups corn, fresh (or at room temperature if previously frozen)
The example he provides for a general rule of thumb is recipe calls for
1 cup wheat flour substitute it with
3/4 cup wheat flour,
1/4
cup cf, AND
1/4
cup liquid.
1/2
cup coconut oil, melted and cooled
3/4 cup coconut sugar 2 eggs, or flax eggs
1 tbsp pure vanilla extract
1 1/4
cups white whole
wheat flour
1 cup white flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2/3 +
1/4
cup whole
wheat white flour
1/3
cup wheat germ
1/2
cup cane sugar
1 3/4 teaspoons pumpkin pie spice
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1 1/2
cups pumpkin 2 tablespoons melted coconut oil
1 large egg 2 teaspoons vanilla bean paste 2/3
cup mini cinnamon chips
butter or coconut oil, melted (or another
1/4
cup applesauce)
1/4 -
1 / 3
cup sugar or honey (I used
1/4
cup brown sugar)
3/4 cup whole
wheat flour (I used white whole
wheat flour)
1 tsp.
1 1/3
cups whole
wheat pastry flour
1/2
cup sugar 2 tsp ground cinnamon
1/2 tsp nutmeg
1 1/2 tsp baking soda
1/2 tsp kosher salt 2 eggs
3/4 cup applesauce
1/2
cup vegetable oil
1 tsp vanilla extract
1 cup grated carrots
1 medium tart apple, peeled and grated
1/2
cup golden raisins
1/2
cup walnuts, finely chopped
1/4
cup plus 2 tbsp dried flaked unsweetened coconut, divided
- I used w [filtered]
wheat pastry flour instead of all purpose flour - I used demerara sugar (
3/4 cup inside the recipe as with a w [filtered]
cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added
1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!
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)
YOU»LL NEED:
1 Tbsp finely grated carrot;
1/4 tsp finely grated ginger; 2 tsp rice wine vinegar;
1/2 tsp honey;
1/2 tsp soy sauce;
1/8 tsp toasted sesame oil;
1 Tbsp canola oil;
1/2
cup purple cabbage;
3/4 cup cooked soba noodles or whole -
wheat spaghetti (from
1 oz dry);
1/2
cup broccoli florets;
1/4
cup shredded carrots.
4
cups old - fashioned oats 2 tablespoons
wheat germ 2 tablespoons ground flaxseeds
1 cup salted roasted cashews
3/4 cups unsweetened coconut flakes 4 tablespoons coconut oil, melted
1/4
cup honey
1/2
cup torn dried mangoes
1/4
cup dried tart cherries
3
cups whole
wheat pastry flour (or unbleached all - purpose flour)
1 cup non-alkalized cocoa powder
1 teaspoon baking soda
1 teaspoon aluminum - free baking powder
3/4 teaspoon fine - grain sea salt
1 cup unsalted butter, at room temperature 2
cups sugar 3 large eggs
1 tablespoon vanilla extract 2
cups peppermint bark, roughly chopped
1/2
cup miniature chocolate chips (optional)
1 cup white whole
wheat flour
3/4 cup all - purpose flour 2 tsp.
1/2
cup whole
wheat flour
3/4 cup warm water (about
100 °F)
1 tsp honey 2
1/4 tsps (
1 pkt) active dry yeast
1 1/2
cups all - purpose flour 3 tbsps olive oil
1 1/2 tsps salt vegetable oil for greasing the bowl
2
cups spelt flour (or a mix of
1.5
cups all - purpose flour and
1/2
cup whole
wheat flour)
1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger
1 cup unsalted butter (or margarine for vegan / dairy - free)
1/2
cup sugar
1/2
cup dark brown sugar 2 large eggs
1 tablespoon vanilla 3
cups rolled oats
1-
1/2
cups raisins
3/4 cup coconut
3/4 cup walnuts
1 1/3
cups whole
wheat white flour 2/3
cup wheat germ
1 teaspoon baking soda
1/4 teaspoon salt 2 heaping teaspoons cinnamon
3/4 teaspoon ground ginger
1/2
cup 1 % milk
1/2
cup low fat vanilla yogurt
1/3
cup cane sugar
1/4
cup molasses
1/3
cup vegetable oil
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon pinch salt
1 1/3 teaspoons baking soda
1 cup all - purpose flour
1/2
cup whole
wheat flour
1/4 to 2/3
cup nuts (raw unsalted is best, I like mixing
1/2 sunflower seeds,
1/2 chopped walnuts)
1/4
cup seeds / nuts to top loaf
1/2
cup olive oil, or coconut oil 2 organic eggs
1/2
cup strong brewed coffee
1/2
cup unrefined sugar (you can do
3/4 cups)
1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor)
1 cup whole
wheat pastry flour (minus 2 tablespoons)
1/2 teaspoon aluminum free baking powder
12 oz dark chocolate chips
1 Unbleached all - purpose flour
3/4 whole
wheat flour
1 cup of turbinado sugar
1 teaspoon salt
1 -
1 / 2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/2 teaspoon nutmeg
Ingredients
1 cup white whole
wheat flour
1 cup 1 % milk
3/4 cup water
1 teaspoon vanilla 3 eggs
1/2 teaspoon vanilla extract
1 tablespoon melted butter
1 tablespoon honey Extra butter or non stick spray for cooking the crepes
1/2
cup (
1 stick) unsalted butter plus more for pan
3/4 cup all - purpose flour plus more for pan
1/2
cup golden raisins
3/4 cup whole
wheat flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon 2 large persimmons
1/3
cup buttermilk 2 tbsp finely grated orange zest
1/2 sugar
cup sugar 2 large eggs
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter
1/3
cup whole
wheat white flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt 2 large eggs
1 cup (scant) brown sugar
1 1/2 teaspoons espresso powder
1 (generous) teaspoon vanilla bean paste
1/2
cup cappuccino chips
3/4 cup unsweetened shredded coconut
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies:
1/2
cup honey
1/3
cup molasses 2 tablespoons butter 2 eggs, at room temperature 2
cups whole
wheat pastry flour (or your favorite gluten free pastry flour)
1/3
cup almonds, finely ground
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze:
1 cup confectioners» sugar, sifted
1 - 2 tbsp.
1 1/2
cups whole -
wheat all - purpose flour
1 teaspoon baking powder
1 pinch of salt 2 large bananas
1 tsp vanilla extract
1/2
cup almond butter
1/4
cup brown sugar
1/2
cup sugar
3/4 cup vegan chocolate chips
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
Apple Cinnamon Pancakes
3/4 cup (95 grams) all - purpose flour
3/4 cup (90 grams) whole
wheat flour 2 teaspoons baking powder 2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 large egg
1 cup (240 ml) apple cider 2 tablespoons butter, melted
1 1/4
cups whole
wheat white flour
1/2
cup wheat germ
1/4
cup cocoa powder
1 tablespoon ground flax seed
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda 5 teaspoons espresso powder
3/4 cup 1 % milk
1/2
cup brown sugar
1/2
cup low fat vanilla yogurt
1/2
cup unsweetened applesauce
1/4
cup canola oil 2 teaspoons orange zest
1 teaspoon vanilla
500 g (about 4
cups) whole
wheat flour (I used organic King Arthur Flour), plus extra for the work surface and dusting 3 g (
3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (
11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (
1 1/2
cups plus
1 tablespoon) lukewarm water
Grated zest of
1 lemon Fresh ginger, cut into a
1 - inch cube, peeled, and grated 2 tablespoons honey scant
1/2 teaspoon cayenne
3/4 teaspoon fine - grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4
cup unseasoned brown - rice vinegar
1/3
cup shoyu sauce (
wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
1 cup white whole
wheat flour (or all - purpose)
3/4 tsp.
Except she makes it with
3/4 cups whole
wheat flour and
1 cup white flour, and maybe less milk.
1 1/4
cups whole
wheat flour
1/4
cup old fashioned oats
1/4
cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 8 tablespoons (
1 stick) unsalted butter, softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup chocolate chips
1 teaspoon orange zest (optional)
1 cup rolled oats
1/3
cup butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar 2 teaspoons chicken or beef instant bullion
1/2
cup milk 4 ounces shredded cheddar cheese (
1 cup)
1 egg, beaten 2
cups wheat flour (white flour will work, too)
1 large eggplant, cut into
1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry
wheat spaghetti
1 cup red onion, diced 2 garlic cloves, minced
1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed
1 1/2
cups marinara sauce 2 teaspoons crushed red pepper flakes
1 cup 2 % reduced fat shredded Mozzarella cheese
3/4 cup grated Parmesan cheese, divided
1/4
cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons +
1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm
1 tablespoon unsalted butter
1 tablespoon honey Batter:
1 cup (
100g) oat flour
3/4 cup (
105g) all purpose flour
1/2
cup (70g) whole
wheat flour
1/3
cup (67g) granulated sugar
1/4
cup (44g) dark brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda generous pinch of salt 6 tablespoons (
3/4 stick / 84g) unsalted butter, melted and cooled
3/4 cup (
180 ml) whole milk, room temperature
1/2
cup (
130g) plain yogurt
1 egg Preheat the oven to
180 °C / 350 °F; generously butter a muffin pan with a
1/3 capacity.
144 g (
1 cup) gluten powder (vital
wheat gluten) 2 T nutritional yeast
1 t onion powder
1 t salt
1 t smoked sweet paprika
1 t liquid smoke
180 ml (
3/4 cup) water
1 1/3
cups whole
wheat white flour 2/3
cup toasted
wheat germ
1 tablespoon cane sugar
1 tablespoon dried parsley
1 tablespoon dried rosemary 2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup 1 % milk
1/4
cup unsalted butter (cold)
1 large egg
1/2
cup shredded cheddar cheese
Grated zest of
1 lemon Fresh ginger, cut into a
1 - inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine - grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4
cup unseasoned brown - rice vinegar
1/3
cup shoyu sauce (
wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
3/4 cup sliced raw almonds, you can use blanch almonds as well
1 slice whole
wheat bread, chopped 2/3
cup white wine
1 3/4 cup vegetable stock or water Salt to taste, I used about 2 teaspoons 2 garlic cloves, chopped
Muffins
1 1/2
cups (6 ounces) King Arthur Traditional Whole
Wheat Flour or King Arthur
100 % White Whole
Wheat Flour
3/4 cup (2 5/8 ounces) quick - cooking oats
1/4
cup (
1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3
cup (4 5/8 ounces) sugar 2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, * chopped
1/2
cup (2 ounces) chopped pecans or walnuts (optional)
1 tablespoon orange zest (finely grated orange peel) 2 large eggs
3/4 cup (6 ounces) milk
1/3
cup (2
1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (
1 ounce) orange juice 3 tablespoons (
1 1/4 ounces) sugar or
1 cup (4 ounces) confectioners» sugar, sifted
Adapted from Joyful Healthy Eats Ingredients: -
1 1/2
cups whole
wheat flour -
1 teaspoon baking powder -
1/2 teaspoon baking soda -
1/2 teaspoon salt - 2 teaspoon ground cinnamon -
1/2 teaspoon ground nutmeg -
1/2
cup honey -
1/2
cup unsweetened applesauce -
1/3
cup coconut oil, melted -
1 egg - 2 teaspoons vanilla extract -
1 1/4
cup grated zucchini (about
1 1/2 zucchinis)-
3/4 cup semi-sweet or dark chocolate chips -
1/3
cup chopped walnuts
For the loaf —
190 g (
1 cup) green lentils —
100 g (
1 cup) walnuts — 60 g (
1/2
cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped —
120 g (
1 cup) carrot, chopped —
1 medium apple, peeled and grated — 40 g (
1/2
cup) oat flour — 60 g (
3/4 cup) whole
wheat breadcrumbs —
1 teaspoon fresh rosemary, chopped —
1 teaspoon fresh thyme, chopped —
1 teaspoon chili flakes (optional)--
1/2 bunch parsley, chopped — salt, pepper
Ingredients: STEP
1 -
1 Tbsp Yeast, Active Dry,
1/4
cup warm Water,
1 cup Whole
Wheat Pastry Flour,
1/2
cup Organic Buckwheat Flour,
3/4 tsp Salt,
1 cup cold Water.
4 tablespoons olive oil 2
1/2 teaspoons instant yeast
1 tablespoon unrefined sugar
1 3/4 cups lukewarm water
1/2 teaspoon gluten, you can omit it if you don't have it 4
1/4
cups whole
wheat pastry flour
3/4 teaspoon celtic salt 2 teaspoons garlic powder Dry spices such as oregano, basil and rosemary
1 cup + 2T whole
wheat pastry flour
1 tsp baking powder
1/8 tsp salt
3/4 cup sugar
1/4
cup (
1/2 stick) Earth Balance
1 tsp vanilla
1 Ener - G egg
1/4
cup + 2T soymilk 8 Oreos / Hydrox / Newman O ’s
3/4 cup whole
wheat flour
1/2
cup all - purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon fresh rosemary, chopped 3 tablespoons butter, cold
1 egg
1/4
cup milk Coarse sea salt and cracked pepper, for sprinkling
butter to grease pan, about
1 tablespoon
1 cup / 4 oz /
115g whole
wheat pastry flour
3/4 cup / 4 oz /
115 g yellow cornmeal (coarse)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried mixed herbs (optional)