1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1
Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.
Not exact matches
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2
tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp
baking powder 1/2 tsp cinnamon
zest of 1 lemon
2 1/2 cups One Degree Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2 tsp double - acting
baking powder 1/2 tsp salt 1 cup almond milk 1 tsp pure vanilla extract 1/2 cup oil 2
Tbsp orange
zest 1/4 cup fresh orange juice 1 1/2 cups fresh cranberries
4 cups plus 1 tablespoon all - purpose flour 2
tbsp sugar plus 2
tbsp for sprinkling 2
tbsp baking powder 1 tsp vanilla 1/4 tsp lemon
zest 2 tsp salt 3/4 pound (3 sticks of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten for egg wash
3/4 cup sugar 2
Tbsp lemon
zest 1/4 cup canola oil 1/4 cup applesauce 2 whole eggs 1/4 cup vanilla or plain yogurt 1 1/2
Tbsp fresh lemon juice 1 cup finely shredded zucchini 1 1/2 cup flour 2 tsp
baking powder 1 tsp kosher salt
Let's start
baking... Blueberry Muffins Yields: 14 Large muffins Ingredients: 3 cups all purpose flour 3 tsp
baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons,
zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2
tbsp room temperature salted butter 1/4 cup instant oats Directions: 1.
2 cups / 500 ml / 200 g almond flour 1/2 cup / 125 ml / 75 g buckwheat flour 1 tsp
baking powder 2 - 3
tbsp poppy seeds 1/2 tsp sea salt 100 g butter 1/2 cup / 125 ml honey or maple syrup 2 organic lemons,
zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)
2 eggs at room temperature, separated 2 cups gluten - free flour 3
Tbsp poppy seeds 2 tsp
baking powder 1/2 tsp salt 1 lemon,
zest and juice 1 cup milk (I used almond milk) 4
Tbsp butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)
CRUMBLE — 1/2 cup GF oats (50g)-- 1/2 cup ground almonds (60g)-- 1/2 cup pecans (50g)-- 1 tsp
baking powder — 2 tsp cinnamon — 1
tbsp coconut sugar — 3
tbsp cold butter, cut into cubes — 1/2 lemon
zest
Foil
Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4
Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili
powder 1 tsp grated orange
zest 2
Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Meyer Lemon Scones 2 cups all purpose flour 1 tsp
baking powder 1/2 tsp
baking soda 1/2 tsp salt 1/4 cup sugar 1/2 cup butter, chilled and cut into 10 - 12 small pieces 8 - 10
tbsp fresh meyer lemon juice 1 - 2 tsp meyer lemon
zest
Grated
zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3
Tbsp honey 1 stick (8
Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp
baking powder 1/4 tsp
baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)
2 cups all - purpose flour 1 tsp
baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 tsp orange
zest 1 stick (8
tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2
tbsp milk 1/2 tsp pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut
8 oz cream cheese, softened 1/2 cup butter, room temperature 1 1/4 cups sugar 2
tbsp lime
zest 1
tbsp fresh squeezed lime juice 1 tsp vanilla extract 4 eggs 1/3 cup strawberry puree * ** 1/4 cup whole milk 2 cups cake flour 2 tsp
baking powder 1/2 teaspoon salt
Crumb Topping: 1/2 cup One Degree Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1
Tbsp grated orange
zest 1/2 tsp cardamom 4
Tbsp margarine Cake: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp
baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw cane sugar 2
Tbsp grated orange
zest 8
Tbsp margarine, melted 1 cup vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract
Cookies: 1 1/4 cup whole spelt or whole wheat flour 2
tbsp plus 2 tsp cocoa
powder 3/4 tsp anise seeds 1
tbsp chia seeds 1/2 tsp
baking powder 1/4 tsp
baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 2/3 cup sucanat 1 tsp vanilla extract 1 egg Glaze: 1
tbsp plain yogurt 1/2 tsp lemon juice 1/4 tsp lemon
zest 2
tbsp powdered sucanat
Ingredients: 2
Tbsp olive oil 1 1/3 cups, all - purpose or any gluten - free flour will work (I used almond flour for this recipe) 2/3 c granulated sugar 2 large eggs, room temperature 1/2 c non fat milk, almond milk or low fat milk (whatever you have on hand) 2 tsp
baking powder 1 tsp
baking soda
Zest of 2 lemons 6 medium apples, cored and peeled
3/4 cup (120 g) rice flour 1 cup (90 g) oat flour 2
tbsp arrow root
powder or potato starch 2 tsp
baking powder 1 tsp cinnamon 1/2 tsp vanilla
powder 1/2 tsp ground ginger 1 pinch clove 1 pinch salt 225 g / 1/2 lb (3 small / medium) parsnips 1 orange,
zest 4 eggs 3/4 cup / 160 ml honey or maple syrup 3/4 cup / 160 ml cold - pressed rapeseed oil or cold - pressed olive oil
300g almond flour 1 tsp
baking powder 100g butter, cubed Grated
zest of 1 lemon 7
tbsp honey or maple syrup 2 large eggs, at room temperature 200g spring / summer fruit (rhubarb, raspberries, strawberries), chopped into small pieces 1
tbsp icing sugar, for dusting (optional) 1/2 tsp salt
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2
tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp
baking powder 1/2 tsp cinnamon
zest of 1 lemon
1/4 cup sugar 3 egg whites Orange
Zest from two large oranges (about 3
tbsp) 1 cup whole wheat pastry flour 1/3 cup cornmeal 3/4 tsp
baking powder 1/4 cup crushed walnuts 1/2 cup dried cranberries
400g plain flour, plus extra for rolling 1 1/2 tsp
baking powder 1/2 tsp bicarbonate of soda 2 tsp ground ginger 1/2 tsp ground mixed spice 1 1/2 tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1 tsp vanilla bean paste 1 tsp finely grated orange
zest 200g royal icing 2
tbsp orange juice