If you use it in a cake, omit the baking soda or
baking powder and salt from the recipe.
Not exact matches
Add almond flour
and oat flour (you can make oat flour
from rolled oats by simply blending them in a food processor or grinding them in a mortle
and pester), cacao
powder,
baking powder and salt and pulse until everything is mixed.
Copied
and pasted
from the recipe: In a separate bowl, combine flour,
baking soda,
baking powder, cinnamon
and salt.
SOURCE Adapted
from the pumpkin scone recipe
from The Vanilla Bean
Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon
baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon
salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold
and cut into 1/2 - inch pieces
Vanilla butter rounds slightly adapted
from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon
baking powder 1/4 teaspoon
salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour,
baking powder and salt into a medium bowl
and set aside.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground
from whole toasted
and shelled hazelnuts) ○ 2 tbsp arrowroot
powder ○ 1/4 tsp
salt ○ 1 1/2 tsp
baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
Or make the pancakes
from scratch: In a large bowl mix together the flour,
baking powder and salt.
A little ball of dough made
from a small amount of butter, a tiny bit of sugar, a pinch of
salt, one egg
and a little flour
and baking powder is then rolled out
and cut into funky shapes
and then deep fried.
:D Milky Way
and chocolate chip cookies slightly adapted
from the oh, so delicious A Passion for
Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon
baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
baking powder 1 teaspoon
baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
baking soda pinch of
salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Pine nut
and Marsala biscotti adapted
from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon
baking powder 1/8 teaspoon table
salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted
and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Lemon
and lavender loaf cake slightly adapted
from the delicious Paul Hollywood's Pies
and Puds Cake: 250g all purpose flour 1/2 teaspoon
baking powder 1/2 teaspoon
baking soda pinch of
salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted
and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
Directions: Sift together
and set aside 1 C all - purpose white flour, 1 1/2 t
baking powder, 1/4 t
baking soda, 1 t
salt / Stir 3/4 C stone ground cornmeal
and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs
and 1 C buttermilk / Add liquid to dry ingredients
and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion
and 4 T melted butter / Pour into greased pan,
bake @ 400º for 25 minutes, or until cornbread is lightly browned
and pulls slightly away
from sides of the pan.
Honey bee cake slightly adapted
from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons
baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table
salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of
salt 1/2 cup (56g) sliced almonds, toasted
and cooled Preheat the oven to 180 °C / 350 °F.
Raspberry trifle cupcakes
from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons
baking powder generous pinch of
salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split
and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream
and vanilla (seeds
and bean) in a saucepan over low heat
and cook until just comes to a boil.
Fluffy ginger
and date cake
from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons
baking powder 1/4 teaspoon
salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons
baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake
from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon
baking powder, sifted 1/4 teaspoon
baking soda, sifted pinch of
salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with
baking paper
and butter the paper as well.
Ginger peach muffins
from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon
baking powder 1 teaspoon
baking soda generous pinch of
salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted
and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted
from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons
baking powder 1/2 teaspoon
salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined
baking sheet, toss potatoes thoroughly with oil
and dry ingredients, fresh ground pepper to taste /
Bake for 15 minutes, then turn with a spatula
and cook about 10 more minutes / Remove
from oven / Add more
salt if you like / Eat as is, or make a quick dip of equal parts mayo
and sour cream, chipotle, cumin or curry
powder to taste, a squeeze of lemon juice.
Upside down pear chocolate cake slightly adapted
from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies,
and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored
and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa
powder 3/4 teaspoon
baking soda 1/4 teaspoon
salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
:D Mini blueberry pies with a lattice top slightly adapted
from the wonderful cooking /
baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon
salt 1/8 teaspoon
baking powder 3/4 cup (170g) unsalted butter, very chilled
and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon
salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar,
salt and baking powder in the bowl of a food processor
and pulse a few times.
:D Banana, hazelnut
and cinnamon cakes
from the always delicious
and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon
baking powder pinch of
salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml) buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.
Silver poppy seed cake trifle
from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon
baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
baking powder 1/2 teaspoon
baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
baking soda 1/4 teaspoon
salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled
and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven
and preheat to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted
from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon
baking powder 1/4 teaspoon
salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of
salt Start by making the candied kumquats: stir water
and sugar in small saucepan over medium heat until sugar dissolves.
Foil
Baked Fish with Black Beans
and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick
salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili
powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed
and drained 2 cups corn kernels, I used half frozen sweet corn
and half frozen roasted corn (
from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees
and adjust rack to lower middle position.
If
baking from scratch, whisk these dry ingredients together in a large bowl: flours, milk
powder,
baking soda,
baking powder and salt.
1) Combine the dry ingredients (almond flour / meal, tapioca flour,
baking powder,
salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract,
and honey together 3) Slowly add the dry ingredients to the wet ingredients
and mix until combined 4) Pre-heat a non-stick pan
and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks
from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed
from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax
and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao
powder 1 teaspoon
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon
salt 1/3 cup of vegan, dark chocolate chips
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle
baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan
and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar
and mix well until sugar is dissolved 6) Add in the eggs
and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa
powder,
baking powder and salt) 8) Pour batter into the greased
baking tin,
and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10)
Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove
from oven
and allow to cool completely before cutting into squares
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes
and enough frosting for 30 +)
From Martha Stewart 1 1/2 cups all - purpose flour (spooned
and leveled) 1 1/2 teaspoons
baking powder 1/2 teaspoon
salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.
To make this lemon pound cake to go with your morning or afternoon tea (or to enjoy all on its own), you'll need a 12 - cup bundt pan
and the following ingredients: granulated sugar, Cabot Unsalted Butter (softened), grated lemon zest (
from about 3 - 4 lemons), fresh lemon juice (
from about 3 lemons), eggs, all - purpose flour,
salt,
baking soda,
baking powder, Cabot Plain Greek Yogurt,
and powdered sugar.
Strawberry Scones 2 cups (250 grams) all - purpose flour 2 tablespoons (28 grams) granulated sugar 1 tablespoon
baking powder 1/2 teaspoon
salt 6 tablespoons (85 grams) cold butter, cubed 8 ounces (225 grams) fresh strawberries, hulled
and cut into 1 / 4 - inch slices 1 large egg Seeds
from 1/2 vanilla bean (or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract) 1/3 cup (80 ml) heavy cream
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon
baking powder 1 teaspoon
baking soda 2 teaspoons
salt — * the extra
salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved
and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest
from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
Starting with a simple premise — only the best ingredients: Kosher
Salt, Freshly Ground Pepper, Cabot Sweet Cream Butter, Farm Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk
and cream, King Arthur Flour, unbleached, never bromated,
from hard spring wheat, Aluminum Free
Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal
and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef
Sprouted flour (3 cups, plus extra for rolling out dough)
Baking powder, aluminum - free (3/4 teaspoon) Sea
salt (1/4 teaspoon) Butter, unsalted
and grass - fed, or coconut oil, expeller - pressed
and softened (1 cup) Organic cane sugar, coconut sugar or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole,
from grass - fed cows, or coconut milk, full - fat (1 TBS)
Kosher
Salt, Freshly Ground Pepper, Cabot Sweet Cream Butter, Farm Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk
and cream, King Arthur Flour, unbleached, never bromated,
from hard spring wheat, Aluminum Free
Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal
and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef
* 6 ounces almond flour (I used Bob's Red Mill brand,
and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand,
and this was equal to 1 cup) * 2 teaspoons
baking powder * 1/2 teaspoon fine sea
salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before
baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk
from Native Harvest,
and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins
1-1/2 pints cherry tomatoes, halved 1-1/4 cups yellow cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 2 teaspoons
baking powder 1/2 teaspoon
baking soda 1 teaspoon
salt 1/4 teaspoon black pepper 2 large eggs 1 cup buttermilk 6 tablespoons unsalted butter, melted
and cooled 1 cup fresh corn kernels (
from 2 ears)
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).
In the largest bowl
from your KitchenAid ® Ceramic Mixing Bowl Set, sift together the cocoa
powder, oat flour, hazelnut flour, sweet rice flour, tapioca starch,
baking powder,
and salt.
These are the ingredients you'll need to make a lemon cake
from scratch: all - purpose flour,
salt,
baking powder,
baking soda, unsalted butter, granulated sugar, large eggs, pure vanilla extract, whole milk, sour cream, lemon zest,
and lemon juice.
Remove
from the heat
and stir in the
salt, vanilla
and baking powder.
[Adapted
from Claudia Rodan, The Book of Jewish Food, 1996, 599] 2 organic oranges 6 eggs 1 cup sugar 1 teaspoon
baking powder or 1 teaspoon
baking soda 2
and a 1/2 cups almond flour 1/2 teaspoon
salt
Chocolate Nutella Alfajores [Printable Recipe] Adapted
from Aromas Y Sabores Makes about 3 dozen 1 1/2 - inch cookie sandwiches 1 cup all purpose flour 3/4 cup cornstarch 1/4 cup unsweetened cocoa
powder 1/8 tsp
salt 1 tsp
baking powder 7 Tbsp unsalted butter, softened 2/3 cup sugar 1 large egg, room temperature 1 large egg yolk, room temperature 1 tsp pure vanilla extract 1 tsp brandy (optional) 1/2 cup Nutella or other chocolate hazelnut spread 1/2 to 3/4 cup hazelnuts, toasted
and finely chopped Sift together flour, cornstarch, cocoa
powder,
salt,
and baking powder.
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp
baking powder 1/2 Tsp
baking soda 1/2 Tsp kosher
salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest
and juice
from 1 lemon
Raisin
and Walnut Oatmeal Cookies adapted
from The Kind Diet 1 cup of quick - cooking rolled oats 3/4 cup all - purpose flour 1/3 cup sugar 2 teaspoons
baking powder 1 teaspoon
baking soda 1/4 teaspoon fine sea
salt 1/3 cup real maple syrup 1/2 cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon molasses 1/4 cup finely chopped walnuts 1/4 cup raisins or other dried fruit Preheat oven to 350 F. Line a
baking sheet with parchment paper.
Spray a shallow 9 - inch pie dish
and set aside - Crumble tofu in a large bowl with your hands until it looks like feta cheese - Stir in nutritional yeast, mustard, onion
and garlic
powder, turmeric, plus
salt and pepper until well combined - Mix in veggies - Transfer mixture to pie dish
and pat down firmly with a spatula until nice
and tight -
Bake for 20 - 25 minutes until the top is firm
and slightly brown - Let frittata cool for 5 minutes on the counter before serving - Place a dish over top
and quickly, but gentle, flip frittata out Blueberry Spelt Pancakes (
from Engine 2 Diet) Who doesn't love pancakes?
Chocolate Chip Blondies
from Chocolate Covered Katie Ingredients: 1 1/2 cups Chickpeas (1 Can, drained
and rinsed)(250g) 3/4 tsp
Baking Powder ⅛ tsp
Baking Soda Heaping ⅛ Tsp
Salt 3/4 cup Brown Sugar 1 - 2 tsp Vanilla Extract 1/4 cup Ground Flax (20G) 1/4 cup Peanut Butter (Or -LSB-...]
This recipe for Paleo Vanilla Cake is made
from almond flour, coconut flour, arrowroot
powder,
baking soda, coarse sea
salt, vanilla, lemon juice, coconut oil, honey, eggs,
and applesauce
and is fluffy, light,
and sweet.
Remove soaked oats
from fridge
and stir in maple syrup, melted coconut oil, vanilla, cinnamon,
baking powder and salt.