Place 2 Tbsp butter and 2
Tbsp flour into a small sauce pot.
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat
flour (or same amount rolled oats, mixed
into a
flour) 1/2 cup / 50 g almond
flour 6
tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Pastry 3/4 cup / 100 g oat
flour (or 1 cup / 100 g rolled oats mixed
into flour in a food processor) 1/3 cup / 50 g rice
flour 1/2 cup / 50 g almond
flour 2
tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut
into dices 3 - 4
tbsp ice - cold water
Crust: 3 cups gluten free
flour (we used a brand called Cloud - 9) 2
tbsp granulated sugar 1 tsp salt 1 cup unsalted butter (cold and cut
into cubes) 1 large egg 1/2 cup cold buttermilk
1/4 c all - purpose
flour 1/4 tsp paprika 1 lb lean stew beef (round or chuck shoulder), cut
into cubes 3
Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2
Tbsp tomato paste 1 c dry red wine 2 c reduced - sodium beef broth 1 pkg (10 oz) frozen green peas
Shrimp 2
Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced
into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose
flour 1 c low - sodium chicken broth 1/2 c 1 % milk
12 — 14 lb whole turkey, fresh or frozen and thawed 4
Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut
into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose
flour
4 lbs beef short - ribs, cut
into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose
flour 1/2 cup olive oil 1/2 cub bourbon 3
tbsp chopped garlic 3 bay leaves 2
tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2
tbsp chopped horse - radish
Toss the blueberries in 1
Tbsp (7.5 g) of
flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them
into the batter.
For streusel: 100 grams all - purpose
flour 50 grams chopped almonds 75 grams butter cut
into cubes 2
tbsp.
Linking it to the CWL Spouse event hosted by Hema's Adugemane... Haupia — Hawaiian Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2 cups coconut milk 1 cup milk 6
tbsp sugar (upto taste) 4
tbsp corn
flour 1/2 tsp vanilla essence Instructions Pour one cup coconut milk
into a saucepan.
For the dough: 280 grams (2 cups)
flour 50 grams (1/2 cup) almond meal 200 grams cold butter, cut
into cubes 20 grams (2
tbsp.)
cold unsalted butter, but
into tiny cubes 1/2 cup all - purpose
flour 3 1/2
Tbsp.
1 1/2 cups high - gluten bread
flour 2
tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1
tbsp warm water 1/2 cup (1 stick) unsalted butter, cut
into small pieces and at room temperature
2 Cups all - purpose
flour 5
Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 6 Tbsp chilled unsalted butter, cut into small pieces 2/3 C half - and - half, plus 1 t
Tbsp sugar 1
Tbsp baking powder 1/2 tsp salt 6 Tbsp chilled unsalted butter, cut into small pieces 2/3 C half - and - half, plus 1 t
Tbsp baking powder 1/2 tsp salt 6
Tbsp chilled unsalted butter, cut into small pieces 2/3 C half - and - half, plus 1 t
Tbsp chilled unsalted butter, cut
into small pieces 2/3 C half - and - half, plus 1
tbsptbsp.
I divided the recipe
into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2
tbsps lukewarm water 1/2
tbsp sugar 1/4 cup oil 1/2
tbsp salt 4 1/4 cups
flour, plus about 2 more
tbsps per batch (I was afraid to add much more)
For the short crust pastry: 140 grams (1 cup)
flour 25 grams (1/4 cup) almond meal 100 grams cold butter, cut
into cubes 20 grams (2
tbsp.)
In a separate bowl, combine all dry ingredients (except 1
Tbsp flour + strawberries), then slowly fold dry ingredients
into the wet until just combined, careful not to overmix.
For cocoa short crust pastry: 100 grams cold butter cut
into cubes 50 grams sugar powder 10 grams cocoa powder 150 grams all - purpose
flour 1 egg yolk 1 - 2
tbsp.
Pin It Servings: 6 - 8 Ingredients: for the pastry 170g organic plain
flour 80 g broad bean (fava bean)
flour 125g unsalted organic butter, chopped
into cubes 2
tbsp cold water 1/2 tsp sea salt 1 organic free range egg for... Continue Reading →
cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1
Tbsp diced onion Salt and pepper 4 small to medium tortillas (
flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans
into a...
5
tbsp of a mix of chia seeds & ground flax seed (or just one or the other) mixed
into 3/4 cup warm water, Mix well, let sit for 10 minutes or so to gel, then mix with almond
flour and spices.
For the Cake 1 cup stout 1 cup, 2 sticks unsalted butter — cut
into pieces 3/4 cup Dutch cocoa powder 2 cups
flour 1 3/4 cups granulated sugar 1/2
tbsp.
8 ounces (200 g) salmon fillet Salt Pepper 1
Tbsp sake or white wine (optional) 1 cup gluten - free
flour or rice
flour 1/2 tsp salt 1 egg (or Egg Replacer for 1 egg) 200 ml water 1
Tbsp sesame oil 1.5 cups scallions, cut
into 2 - inch length Oil for cooking the pancake
To cut the fat
into the
flour first measure out 6
Tbsp of butter and break it
into small pieces (with a knife or your fingers).
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2
tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup
flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2
tbsp fresh thyme 1
tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut
into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1
tbsp water, for eggwash
For the filling: 4
tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped
into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons
flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
Toss the mix - ins with 1
Tbsp flour and fold
into the batter.
for the batter: 1 c all - purpose
flour 1 tsp baking powder 1/4 tsp ground ginger pinch salt 6
tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut
into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
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
1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and sliced Kosher salt and freshly ground pepper 2
Tbsp red wine vinegar 3
Tbsp lemon juice 1/2 cup plus 1
Tbsp olive oil 1 pound chuck or top round steak (London broil) 3 red or green bell peppers, seeded and cut
into strips 1/4 cup lager beer 8 8 - inch
flour tortillas Lime wedges, for serving (optional)
Toss the rhubarb and the strawberries with the remaining 1
Tbsp brown rice
flour (this helps prevent the fruit sinking) and gently fold
into the batter.
Cut 113 g (8
tbsp) unsalted butter
into small cubes and toss with about 1
tbsp bread
flour.
Oh and be careful: 1/2 cup of rolled oats may be 150 calories, but once blended up
into oat
flour it becomes about 3 -
tbsps.
2
tbsp oat
flour (or blend rolled oats
into flour in a food processor or spice grinder) 2
tbsp coconut
flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it
into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water
2 eggs 1/4 cup milk 1/4 cup half and half 1/2 tsp vanilla extract 1 vanilla bean 3 cups unbleached
flour 1
Tbsp baking powder 1/2 tsp salt 1/3 cup sugar * 1 stick butter, cut
into chunks 6 ounces fresh strawberries, hulled and finely chopped
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.
Ingredients: 10 oz (250 g) sweet potatoes, peeled and diced
into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5
Tbsp coconut sugar (I used 3
Tbsp) 4
Tbsp rice
flour or powdered skim milk 1 tsp vanilla extract Whipped cream or fruit sauce of your choice (optional)
2 1/2 cups whole wheat pastry
flour 3/4 cup packed brown sugar (or more, to taste) 1
Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped
into small chunks
Made these this week but added 2
Tbsp of sugar because the quinoa I get is a tad bitter, even with rinsing, and I ground my quinoa
into flour, have never found quinoa flakes.
Ingredients Crust 2 cups
flour 1
tbsp sugar 1 tsp salt 16
tbsp unsalted butter, cold and cut
into cubes 2
tbsp milk 1 egg
Hi Jenny, eggs are the one thing I haven't been able to test a solid substitution for as of yet since the cake is pretty delicate even with them... I don't think flax egg will be binding enough, you'd probably be better adding 2
Tbsp psylum husk plus 1/2 c liquid (mix the psylum through the
flour, mix the liquid
into the batter) or using one of those egg replacers that have a potato starch base and following the instructions on the packet.
Splash a bit of brine, about 4
tbsp,
into the
flour.
1/2 cup zucchini, cut
into matchsticks 1/4 cup carrot, shredded 1/4 cup daikon, cut
into matchsticks 1 small onion, thinly sliced 3 to 4 green onions, cut
into 1 inch sticks 1/4 cup chickpea
flour 1/4 cup rice
flour 1/4 cup water 1 tsp sesame oil squirt of sriracha 1
tbsp vegetable oil salt
Matcha Cupcakes: 3/4 cup + 2
Tbsp cake
flour, sifted 3/4 cup all - purpose
flour 1 cup granulated sugar 1
Tbsp matcha powder 1/2
Tbsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, cut
into cubes, room temperature 2 large eggs 1/2 cup whole milk
Ingredients 1 1/2 pounds green beans *, trimmed and cut
into bite sized pieces 2
Tbsp butter 1
Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2
Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup
flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut
into bite - sized chunks 1
tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving
Vegetable oil for greasing60g plain
flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut
into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4
tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2
tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain
flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut
into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4
tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2
tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Mix 2
tbsp of coconut milk powder and 1 heaped tsp of corn
flour into 1 -1 1/2 cups of water.