Sentences with phrase «as wholewheat»

It turned out surprisingly well, more like a graham cracker crust in texture and not as rustic as wholewheat.

Not exact matches

Serve this cheese, tomato and aubergine bake as a hearty side, or as a main meal in its own right with some wholewheat garlic bread and a peppery rocket salad.

Ingredients 2 cups whole wheat flour 3 tbsp Sooji / Rava Water as needed to make dough Salt to taste Oil or ghee for deep frying Method: Put the wholewheat...

I had to make a few adjustments based on what I had but otherwise followed the recipe: — wholewheat flour instead of buckwheat — mix of walnuts and sunflower seeds as I didn't have enough walnuts — 3 dates and 1.5 tbsp maple syrup Both my husband (who has a huge sweet tooth) and my 2 year old love them!

These cookies are wholewheat and they have flaxseed as egg replacement.

I used 2 cups of fine rye flour instead of wholewheat, since I only have nutty wheat flour as an alternative which I find to be too dense for a cinnamon roll.

As you can see, I've used pitta pockets and wholewheat wraps (wraps were my favourite) I'm sure you could happily use a gluten free version; I've used cottage chese, blueberries and protein powder (vegan if required) in varying amounts.

We usually use egg whites as we almost always have a carton open - when I make it gluten free, I use the buckwheat / GF self raising mix and when I'm making it just for my family, I'll use wholewheat flour as they like the flavour / texture

I have made wholewheat bread in the past that was so dense it was difficult to eat, but I think the addition of some bread flour as well as both a starter and dry yeast resolves that problem.

Choose higher fibre starchy foods, such as oats, sweet potato, wholemeal bread, wholewheat pasta and brown rice

Wholewheat couscous is readily available here in San Francisco and worth looking for in your local stores as well.

I've used wholewheat flour as a replacement (I used closer to 3/4 cup), but you could use any flour (I'm thinking chickpea flour would be great, but I haven't tried it out yet!).

Lower your levels of complex carboyhydrates (such as sweet potatoes, rice, wholewheat pasta) and try to include them only around the hours that you train (before or after) to give your body the energy it needs to train intensely.

I guess this all boils down to completely cutting out refined carbohydrates (i.e. white bread, white pasta, white rice) and even limiting the use of wholegrain carbohydrates (i.e. wholemeal bread, wholewheat pasta, brown rice) as Brenda Davis appears to consider even these as not the best of the whole grains hierarchy (certainly better than most, of course, but perhaps should still be used sparingly in the diet).