I also
added baking powder instead of baking soda because I didn't have.
I did make a mistake in my haste &
added baking powder instead of soda.
Not exact matches
Added an extra egg, a small white sweet potato (
instead of Panko) as well as some
baking powder.
Used 4 bananas, 1 tablespoon of rum
instead of bourbon,
added 1 teaspoon
baking powder.
Cream room temperature butter and brown sugar together for 5 — 8 minutes /
Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ca
Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately
add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ca
add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts
instead, or omit the nuts) /
Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with
powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
We tried all sorts of different techniques like,
adding oil
instead of butter, sifted flour or regular flour, egg whites beaten to stiff peaks, an extra egg yolk, whisking versus stirring,
baking powder, both
baking powder and
baking soda and bla bla bla.
Instead of all purpose flour, I used a mix of whole wheat white flour and toasted wheat germ, and
added the
baking soda,
baking powder, and salt.
Since I didn't have all of the ingredients I made a couple of changes — I used almond butter (Artisana raw organic)
instead of almond flour (same quantity), i used a full teaspoon of cinnamon and
baking powder, I
added 1/4 cup of chopped walnuts.
Add in the flour,
baking soda,
baking powder, and salt and stir with a wooden spoon or spatula until combined (I found that it was not necessary to pre-mix the dry ingredients and
instead just mixed them all into the wet ingredients at the same time).
I
added a tsp of
baking powder to make it a little lighter and used organic brown sugar
instead of agave.
the recipe text shows «
add flour and
baking powder», but the video never mentions
baking powder and
instead shows «
add flour and SALT».
My alterations: 1c Maple syrup
instead of agave, no stevia,
added 1cup Almond flour + 1tsp raw Apple cider + 1tsp
baking soda, and increased to 1c dark Cocoa
powder.
I did
add the 1 teaspoon of
baking powder and coconut crystals
instead of honey.
I had the same question about the sugar — I used coconut sugar
instead and
added it to the dry ingredients along with the
baking powder and sea salt.
You can try thickening the milk mixture with some of the tapioca starch
instead and
adding baking powder for some lift.
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free
baking soda 2 tsp
baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I
add about 2 - 3 Tbsp melted coconut oil, which you can use
instead of the butter or just use both (I totally use both).
-- Soy or Rice / Quinoa milk
instead of Almond milk — Canned 100 % Pure Pumpkin
instead of the bananas — Substitute whole oats for some of the flour —
Add freshly ground flaxseed and chopped nuts (I like pecans)--
Bake in muffin tins
instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa
powder and just mix it into the whole thing!
Add raw cacao or maca
powders to smoothies or use in
baking instead of processed cocoa
powders.
I also didn't have
baking chocolate so I
added more cocoa
powder an some coconut oil to the butter
instead.