Sentences with phrase «c buckwheat flour»

Always use certified organic, local and fairly traded ingredients wherever possible 1 1/2 c whole meal flour (I used 1/2 c brown rice flour, 1/2 c buckwheat flour, 1/2 c tapioca flour) 3 tsp baking powder 2 tsp coconut sugar 1 tsp guar gum (optional, if using the gluten free flour blend above) 1 tsp cinnamon 1/4 tsp mixed spice 1/4 tsp nutmeg 1/8 tsp sea salt

1 c buckwheat flour * 1 1/2 c. golden flax seeds *, ground fresh 4 c water 1 1/2 c. all purpose, gluten free flour * 1 c. light carob powder * 1 1/2 c. Xylitol * 1/2 t. sea salt * 1 1/2 t. baking soda * 1 1/2 t. aluminum free baking powder * 1 1/2 t. guar gum * 2 t. Spicery Shoppe Alcohol free Vanilla * 5 T. vegetable oil 1 T. cider vinegar 2 eggs

1/2 c almond milk 2 flax eggs 1 c Earth Balance, melted (or vegetable oil) 1 tbsp vanilla extract or paste 1 3/4 c sugar 1/4 c molasses 2 c all - purpose flour 1 c buckwheat flour 1 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp salt 3 tbsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 3 c zucchini, shredded 1/2 pint blackberries Spray oil

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.

Not exact matches

Just made these they were pretty good, but I was basically out of oats, so I had to use 1/2 c oats, the 1/4 c each buckwheat mix and chickpea flour.

Modified Tapioca Starch, Potato Starch, Cornstarch (non-GMO), Rice Flour, Maltodextrin (from potatoes), Natural Flavors (no MSG), Crystalline Fructose, Calcium Carbonate, Titanium Dioxide (inert mineral), Carrageenan, Dicalcium Phosphate, Salt, Tricalcium Phosphate, Potassium Citrate, Lactic Acid, Ascorbic Acid (Vitamin C), dl Alpha Tocopheryl Acetate (Vitamin E), Vitamin A Palmitate, Niacinamide (Vitamin B3), Calcium Pantothenate, Vitamin D3, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin K1, Thiamin Mononitrate (Vitamin B1), Cyanocobalamin (Vitamin B12), Biotin, Corn Flour (non-GMO), Buckwheat Flour, Flaxseed Meal, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, non-gmo cornstarch, monocalcium phosphate), Instant Yeast, Xanthan Gum, Cream of Tartar, Salt, Cane Sugar, sodium bicarbonate.

I added 1/4 c quinoa flour and cut the arrow root powder to 1/2 c. Plus, I used 1/8 c flax meal and 1/8 c Qui cereal mix (buckwheat, chia and hemp), just for fun.

I substituted your flour blend for: 1c Rice flour, 1c Buckwheat flour, 2/3 c Potato Starch, and 1/3 Tapioca Starch.

Btw, today I experimented with the 1 cup chickpea flour with 3/4 c buckwheat (needed a little extra to get same consistency) WORKED FANTASTIC.

I also used 1/2 cup brown rice and 1/2 buckwheat flour b / c I don't have teff.

I don't have all of the flours yet, or protein powder, so I used buckwheat (I know I cheated), and we have chickens, so I used whole eggs (I doubled the recipe and it took 6 to make 1.5 C).