Muffins: 1/2 cup Powdered Honey 1/4 cup Butter 1/2 teaspoon Ground Nutmeg 1/4 teaspoon Cinnamon 1/2 cup Low Fat Milk or Almond milk 1/4 teaspoon Pure Vanilla Extract 1 teaspoon Baking Powder 1
cup White Wheat Flour or Spelt Flour
Tart Crust 3/4
cup White Wheat Flour + 1/2 cup White Spelt or Gluten - Free Flour 1/4 teaspoon Sea Salt 1.5 Tablespoons Maple Sugar, Honey Powder, Coconut Sugar or Raw Sugar 1/2 cup plus 2 Tablespoons Frozen Cubed Butter 2 - 3 Tablespoons Cold Milk
1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1
cup White Wheat Flour 1/2 cup White Spelt Flour
Cake: 1 1/3
cups White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2
cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar
2 Large Eggs at room temperature 3/4 cup Coconut or Almond Milk, at room temperature 1/3 cup Coconut Oil 3/4 cup Water 3 Tablespoons Applesauce 2 Tablespoons Coconut Sugar 1/4 teaspoon Salt 4 teaspoons Baking Powder 1 1/2 teaspoon Pure Vanilla Extract 1 Tablespoon Cinnamon 1 3/4
cups White Wheat Flour Optional: 1 Tablespoon Flaxseed
CHICKEN: 4 boneless, skinless, boneless, Chicken Breasts, cut into 1 inch pieces 1 1/4
cups White Wheat Flour 1 Tablespoon Cornstarch or Arrowroot 1 teaspoon Pink Sea Salt 1/2 teaspoon Ground Pepper 1/3 cup Olive Oil, Grape Seed Oil or Coconut oil
Not exact matches
If you don't have
white whole
wheat flour, you can use 1 1/2
cups (total) all purpose
flour.
I put 1
cup whole
wheat flour and 1.5
cups unbleached
white flour.
2/3
cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4
cup low fat vanilla yogurt 3/4
cup brown sugar 2 large eggs 2/3 + 1/4
cup whole
wheat white flour 1/3
cup toasted
wheat germ 1/4 teaspoon salt 1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2
cup whole
wheat white flour 1/3
cup toasted
wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4
cup 1 % milk
I used 1 1/3
cups whole
wheat flour and 2
cups all purpose unbleached
white flour.
I Used a
white bread
flour for the first batch and 3
cups white bread
flour with 2
cups of whole
wheat bread
flour for the second batch.
Instead of
white bread, mix a
cup of whole
wheat flour with 2
cups of plain
flour, or add rye.
Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4
cups white whole
wheat and 3/4
cup ap
flour.
Just made this recipe only used coconut butter instead of regular butter and 1
cup whole
wheat flour / 1/2
white flour.
I used one
cup white and half a
cup whole
wheat flour because I didn't have any
white whole
wheat flour.
I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat
flour and half
white whole
wheat flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2
cups (180 grams)
white whole -
wheat flour (or
flour mixture of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
Butter or nonstick cooking spray 2 1/4
cups uncooked small elbow macaroni 3
cups milk 5 tablespoons Cabot Salted Butter 3 slices firm
white or whole
wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose
Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4
cups), divided
salt 2 - 3
cups white whole
wheat flour 2 - 3
cups bread
flour
These are from the fat - free batch with 1
cup whole
wheat flour and 1/2
cup white.
I did substitute one
cup of the
flour with
white whole
wheat flour and they still came out wonderful.
I used 1 c.
white flour, 1/2
cup wheat bran, a handful of oats just for kicks, and about 2/3
cup.
for the crust: 240 grams (2
cups) AP
flour 120 grams (1
cup)
white whole
wheat flour 225 grams (2 sticks) unsalted butter 200 grams (1
cup) sugar 1 egg 1 1/2 teaspoons kosher salt 2 teaspoons vanilla extract
I didn't have
white whole
wheat, so I made it with two
cups spelt
flour and one
cup white flour (I doubled the recipe).
I stuck pretty closely to the original recipe: (a) used 1
cup white flour + 1/2
cup whole
wheat (b) used 1/4
cup agave instead of the maple syrup and cut the brown sugar to 1/4
cup.
Add the whole
wheat flour, and 1
cup white flour and stir to form a dough that pulls away from the sides of the bowl.
kosher salt 1 1/2
cups white whole
wheat flour 1
cup all - purpose
flour + extra for kneading
1/2
cup coconut oil, melted and cooled 3/4
cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4
cups white whole
wheat flour 1
cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt
2/3 + 1/4
cup whole
wheat white flour 1/3
cup wheat germ 1/2
cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2
cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3
cup mini cinnamon chips
1 3/4
cup whole spelt
flour (or
white whole
wheat flour) 2 tsp.
If you are measuring by volume, put a tablespoon of whole
wheat or rye
flour in each measuring
cup, then fill them with
white flour.
Our final version has just 1 1/2 tablespoons of butter (instead of the original 7 tablespoons), lots of whole
wheat flour, and just 3/4
cup of
white chocolate chips (instead of the original whopping 2
cups — and it's still PLENTY!).
butter or coconut oil, melted (or another 1/4
cup applesauce) 1/4 -1 / 3
cup sugar or honey (I used 1/4
cup brown sugar) 3/4
cup whole
wheat flour (I used
white whole
wheat flour) 1 tsp.
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole -
Wheat Pastry
Flour 3
cups nonfat milk 1/2
cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot
White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2
cup Cabot Plain Greek Yogurt
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of
white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose
flour (I used King Arthur) 1
cup of whole
wheat flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some
flour to coat)
I used 1
cup whole
wheat flour and 1/2
cup white flour, but other than that I followed the recipe exactly and they came out so good.
1
cup white whole
wheat flour 3/4
cup all - purpose
flour 2 tsp.
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4
cups white whole
wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
Bob's polenta, half
cup white whole
wheat flour, half
cup all purpose
white and half
cup whole
wheat pastry
flour (influence of 101 cookbooks and having quite a bit of this
flour that I have to use up).
I used 1/2
cup sugar (half brown and half
white), whole
wheat flour, 1/4 teaspoon nutmeg and 1 teaspoon cinnamon.
1 1/3
cups whole
wheat white flour 2/3
cup wheat germ 1 teaspoon baking soda 1/4 teaspoon salt 2 heaping teaspoons cinnamon 3/4 teaspoon ground ginger 1/2
cup 1 % milk 1/2
cup low fat vanilla yogurt 1/3
cup cane sugar 1/4
cup molasses
1 1/2
cup old - fashioned rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole
wheat flour (or
white whole
wheat flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
Ingredients 1
cup white whole
wheat flour 1
cup 1 % milk 3/4
cup water 1 teaspoon vanilla 3 eggs 1/2 teaspoon vanilla extract 1 tablespoon melted butter 1 tablespoon honey Extra butter or non stick spray for cooking the crepes
Topping: 3/4
cup whole
wheat flour 3/4
cup old fashioned rolled oats 1/4
cup white sugar 1/4
cup brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3 tablespoons butter, melted
active dry yeast 1
cup bread
flour (+ approx. 1/4
cup more for kneading) 1
cup white whole
wheat flour 1 tsp.
2 tablespoons honey 1/4
cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3
cup whole
wheat white flour 2/3
cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2
cup (scant) mini chocolate chips
1
cup whole
wheat pastry
flour (I used fresh ground
white wheat pastry
flour but you can use
white flour or store bought whole
wheat)
molasses 2 Cups whole
wheat bread
flour (Hard Red, Hard White, or Emmer (bread will be denser with emmer flour, you can also blend a 1/2 Cup Rye Flour for a stronger fla
flour (Hard Red, Hard
White, or Emmer (bread will be denser with emmer
flour, you can also blend a 1/2 Cup Rye Flour for a stronger fla
flour, you can also blend a 1/2
Cup Rye
Flour for a stronger fla
Flour for a stronger flavor).