If you're using frozen blueberries (which will make these muffins more affordable when the blueberries are no longer in season) take
a Tbsp of the flour mixture and toss the berries in it so they're lightly coated.
Not exact matches
add the dry ingredients to the batter very slowly, alternating 1/4 -1 / 2 c
flour mixture, followed by a few
tbsp of warm water.
Gradually incorporate
flour mixture to the sugar
mixture, adding about a
tbsp of curdled milk with each addition.
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.
Add about a
tbsp or two
of the
flour mixture and coat them.
Mix the peanut
flour with 3 - 4
tbsp water or milk, then spread the
mixture on top
of the brownie batter.
Single serving chocolate brownie 1
TBSP whole wheat
flour 1
TBSP sugar (do not substitute) 1
TBSP unsweetened cocoa a pinch
of baking soda a pinch
of salt 1
TBSP of low fat vanilla yogurt, add more if needed to blend the
mixture
Add eggs,
flour and baking powder (if the
mixture feels a little thick add 1
tbsp of water to make it looser)
For a firmer texture you can also add 3
tbsp of coconut
flour to the
mixture.
Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the
mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut
flour to your bowl
of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet
mixture all over the bowl
of other ingredients and give it a good stir — Pour the batter into your tin and brush with a
tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out
of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day
4 small zucchinis or 2 large ones (grate, squeeze out all the water) 1 large potato (grate, squeeze out all the water) 2 eggs (beaten) Salt and pepper to taste 1 bunch
of dill washed and chopped fine 1
tbsp of spelt or gluten free
flour (if the
mixture is moist you might need to add more).