Sentences with phrase «about sweet potato flour»

Reading about sweet potato flour made me think about turning kale and other leafy greens into a flour or powder.

Not exact matches

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I have this food - related blog, I know a lot of chicken, and almond flour but what I over compensate for in knowing about the chemical make - up of a sweet potato I lack in the area of seafood.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour

Savory Sweet Potato Pancakes (Adapted from Diane Sanfilippo's Sweet Potato Pancakes) Ingredients: 1/2 of big sweet potatoes (about 4 cups)-- peeled and finely shredded (I used my food procesorr with shredding disc or you can shred them manually) 4 tsp coconut flour 1 tsp salt 1 tsp black pepper 1 Tbsp garlic powder 1/2 cup chopped white onion Coconut oil 6 eggs

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

2 large red - skinned sweet potatoes (about 2 pounds) 1 teaspoon sea salt 1/2 teaspoon ground nutmeg 1/4 teaspoon freshly ground black pepper, plus extra for serving 2-1/2 to 3-1/2 cups all - purpose flour, plus extra for rolling 1/2 cup vegan margarine 1/2 cup fresh sage leaves

1 teaspoon olive oil 1 onion 1/2 sweet potato (about 4 oz), diced 1 garlic clove, minced about 1 cup cooked winter squash 1/2 cup cooked chickpeas dash of hot sauce (optional) dash of turmeric 1/2 teaspoon cumin 1/2 teaspoon salt 1 teaspoon finely minced ginger root 1 tablespoon flour Yogurt, chopped herb, and pita (optional, for serving)

2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup white chocolate chips 1/2 cup chopped toasted pecans or walnuts (optional)

ingredients SWEET POTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chiSWEET POTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chPOTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chisweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chpotato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chilled)

2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary

What I really like about this mix is how it uses sorghum, brown rice flour, potato starch, tapioca starch along with some sweet rice flour for balance.

2/3 cup sugar 1/4 cup butter, softened 2 large eggs 2 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon orange zest 1/2 teaspoon salt 1-1/2 cups unpeeled coarsely grated North Carolina sweet potatoes (about 8 ounces) 1/2 cup finely chopped walnuts 1/2 cup sweetened shredded coconut

1 large or 2 medium sweet potatoes (about 12 ounces total) 1 large egg, lightly beaten 2 tablespoons all - purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon sea salt 6 marshmallows, cut in half Oil, as needed for oiling pan

2 - 3 medium sweet potatoes (about 1 1/2 lbs) 1 large egg, lightly beaten 1/2 c flour 1/2 c medium grind cornmeal (polenta) or quinoa, rinsed and dried or sprouted, dried quinoa 1 tsp salt

The filling is ridiculously easy, all you need to do is to blend the sweet potato with the whey, milk, egg, and coconut flour and then top the crusts with it before baking the whole thing at 160 C (320 F) for about 35 minutes or until the filling has cooked through on top but not throughout.

1/2 cup sweet potato puree (If you don't have baked sweet potatoes on hand, you may want to make some the day before so you can enjoy how quickly this recipe comes together) 6 egg whites (or 2 - 3 eggs plus some egg whites — about 1 cup total liquid) 3 Tablespoons flaxseed meal 1/4 cup plus 1 Tablespoon almond meal flour 1/4 tsp ginger 1/4 tsp cloves 1/2 tsp cinnamon

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour