1 1/2 cups brown rice flour 3/4 cup garbanzo bean flour 1/4
cup corn flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup almond milk 1/2 cup coconut sugar 1/2 teaspoon vanilla extract 1/4 cup cocoa nibs 2 large pieces crystalized ginger 4 pitted deglet noor dates
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1
cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
1
cup Corn Flour 1 / 4 cup All Purpose Flour Water warm as required A Pinch Baking Powder 1 / 4 tsp Salt All Purpose Flour for dusting as required.
1 cup cornstarch, tapioca starch or arrowroot powder 1 cup potato starch, tapioca starch or arrowroot powder 1 cup very fine white rice flour, sorghum flour or buckwheat flour 1/2
cup corn flour, millet flour, sorghum flour or brown rice flour 1/2 cup tapioca starch, cornstarch or arrowroot powder 4 teaspoons xanthan gum or guar gum
• 1.5 scoop Labrada LeanPro 8 protein • 1 cup cornmeal • 1/2
cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1 cup Greek yogurt • 2 tbsp organic, raw honey • 1/2 cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel
corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on
Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for f
Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons
flour 1/4 teaspoon salt Vegetable oil for f
flour 1/4 teaspoon salt Vegetable oil for frying
4 tomatoes, roasted and peeled and chopped 1
cup chopped onion 1/2
cup chicken broth 1/2
cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2
cups cooked, shredded crab 1/2
cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2
cup flour 3 stiffly beaten egg whites 1 1/2
cups corn oil
1/2
cup onion chopped 1/4
cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T
Flour 2
cups Water 2 pounds ground meat (lean) 1/2
cup onion chopped Salt, pepper, and parsley to taste 4
cups cheddar cheese, shredded 1 dozen fresh
corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
In a medium mixing bowl, combine the
flour,
corn starch, baking powder, salt, baking soda and 1 1/2
cups of the sugar, set aside.
3 tablespoons butter 1 teaspoon red pepper flakes 1
cup whole wheat pastry
flour 3/4
cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4
cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1
cup buttermilk 1 large egg 2 1/2
cups corn, fresh (or at room temperature if previously frozen)
-LSB-...] white or yellow (1/2 onion) Garlic (2 cloves) Chicken stock, preferably homemade (1 quart)-- how to make chicken stock Sprouted
corn flour (1
cup)-- where to buy sprouted
corn flour Butter or ghee, grass - fed (3 -LSB-...]
different
flours have different densities, so a
cup of teff won't be the same as a
cup of
corn flour so it's really hard to make substitutions if you don't have the right
flours, unless the recipe is written in grams: the cake needs 35 grams of
flour and it doesn't matter if you use the
flour specified or if you use your own combination of
flours.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1
cup warm water Pinch of sugar 1 3/4
cups semolina
flour 1 3/4
cups all - purpose
flour 1 teaspoon salt 1 tablespoon olive oil
Corn meal - for spreading on pizza peel For the balsamic reduction: 1
cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2
cup freshly chopped basil
You can totally make a substitution for cake
flour by whisking together 1 3/4
cup all - purpose
flour and 1/4
cup corn starch.
Yields: batter for about 12 - 14 Ingredients • 1
cup milk • 2 medium eggs • 1/4
cup oil • 2 tablespoons sugar • 1 teaspoon salt • 2 teaspoons baking powder • 1 1/3
cups corn meal • 2/3
cup emmer
flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst • extra emmer... Continued
Cheddar, Ham and
Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1
Cup Celery, chopped 1/4
Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of
Corn 1
Cup diced or leftover ham 1
Cup heavy cream (I have used 1/2 and 1/2 with good results) 1
Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Ingredients: 1 tbs margarine 3
cups diced onions 3/4
cup crumbs (from unsalted oyster crackers) 1/4
cup flour 2
cups water 1
cup clam juice 2
cups chicken, beef or ham broth 3
cups diced potatoes 2
cups half and half 2
cups frozen
corn kernels, defrosted
Linking it to the CWL Spouse event hosted by Hema's Adugemane... Haupia — Hawaiian Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2
cups coconut milk 1
cup milk 6 tbsp sugar (upto taste) 4 tbsp
corn flour 1/2 tsp vanilla essence Instructions Pour one
cup coconut milk into a saucepan.
6 oz chorizo, removed from its casing 1 shallot, chopped 1 tsp olive oil 2 Tbsp all - purpose
flour 4
cups 2 % milk 3
cups fresh
corn kernels 1/2 lb new potatoes, quartered 1/4
cup chives, chopped
1 1/4
cups all - purpose
flour 3/4
cup medium (not fine) yellow cornmeal 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4
cups buttermilk 2 large eggs 6 Tbsp grated Cheddar, divided 2 Tbsp butter, melted 3/4
cup fresh
corn kernels 3 Tbsp jalapenos, chopped
170gr of silken tofu 1/4
cup of chickpea
flour also called gram
flour 1/4
cup of water 1 tablespoon of nutritional yeast 1 teaspoon of
corn flour 1/2 teaspoon of garlic powder 1/2 teaspoon of turmeric powder salt and pepper to season 1 tablespoon of coconut oil for cooking
1
cup unsalted butter 1
cup granulated sugar 3/4
cup light brown sugar 1 tbsp
corn syrup 1 tsp vanilla extract 2 large eggs 1-3/4
cups all purpose
flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2
cups baking ingredients (chocolate chips, coconut, toffee bits, etc.) 1-1/2
cups snack foods (chips, pretzels, etc.) 1 tbsp coffee grounds
1/2
cup unsalted butter 2 large sprigs of rosemary, cut in half 1 1/3
cups powdered sugar, sifted 1/2
cup almond
flour or finely ground blanched almonds 1/3
cup finely ground
corn flour 1/4 teaspoon salt 4 large egg whites
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat
flour 2 tbsp
corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
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.
2 1/2
cups gluten - free
flour mix (combine 1/3
cup of masa harina, 2/3
cup soy
flour, 1
cup corn starch and 1
cup brown rice
flour to make 3
cups of mix)
Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2
cup (1 stick / 113g) unsalted butter, softened 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4
cup (105g) self raising
flour 1 tablespoons
corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3
cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4
cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
Swedish Pepparkako 5.2 oz (150 g) butter 1
cup sugar 1/2 dl Swedish light syrup but you can substitute light
corn syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3
cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3
cups all purpose
flour
1 1/2
cups bean
flour blend (or 1/2
cup tapioca
flour / starch, 1/2
cup corn or potato starch, 5 T garbfava
flour and 3 T sorghum
flour)
1/4
cup plus 2 tablespoon (60 g) quinoa
flour 2 tablespoon plus 2 teaspoon (36 g) yellow
corn meal 1/4
cup plus 2 tablespoon (60 g)
corn starch 1/4
cup plus 2 tablespoon (60g) potato starch (not potato
flour) 2 tablespoon plus 2 teaspoon (30 g) oat
flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1
cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4
cup (30 g) golden flax meal
If you want to still make quinoa cornmeal pancakes but aren't concerned about them being gluten free, just substitute the 150 g of
corn starch, potato starch and oat
flour with all purpose
flour (about 1
cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.
freshly ground black pepper 2
cups shredded cheese (Monterey Jack, Colby Jack, Pepper Jack, etc.), divided 8 9 - inch whole wheat
flour tortillas (or more if you want to use small
corn tortillas) 1
cup whole milk (low - fat would probably work) 2 tsp.
3 Cups Mashed Butternut Squash (1 large squash) 1
Cup Almond
Flour (if you want a nut free pizza, try using fine
corn meal) 3/4
Cup Garbanzo
Flour 1/4 tsp Sea Salt 1/8 tsp Black Pepper 2 Tbsp.
1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1
cup / 240 ml / 120 g finely chopped sunflower seeds 1
cup / 240 ml / 90 g rolled oats (or oat
flour), choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat
flour 1 1/2 tbsp arrowroot (or
corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2
cup plant milk
1
cup / 240 ml / 120 g finely chopped sunflower seeds 1
cup / 240 ml / 90 g rolled oats, choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat
flour 1 1/2 tbsp arrowroot (or
corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp / 75 g butter, room temperature 1/3
cup / 80 ml maple syrup 1 egg, separated
Tart Crust 120 g (1 1/4
cup) chickpea
flour 90 g (2/3
cup) almond
flour 40 g (4 tbsp) potato, tapioca or
corn starch 2 tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold water
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2
cup cider vinegar 1/2
cup water
Corn or
flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice
For each
cup of
flour, take out 2 tbsp and replace it with 2 tbsp of cornstarch (or another starch if you can not have
corn, such as potato starch or arrowroot).
* 3
cups fresh or frozen
corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice
flour * 1/2
cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1
cup of water 1/4
cup roasted red peppers 1/4
cup raw almonds 1/4
cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat
flour 2 tablespoons
corn starch (or arrowroot) Salt to taste Garlic powder to taste
1
cup / 240 ml rolled oats 1/2
cup / 120 ml / 70 g ground almond
flour 2 tbsp
corn starch a pinch sea salt 1/2 tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp maple syrup or honey
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2
cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft
Corn or
Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
1 — 1/2
cup flour 3/4
cup packed brown sugar 1/2 teaspoon salt 1/2
cup and 1 tablespoon chilled margarine 1
cup butterscotch chips 1/2
cup light
corn syrup 1 can (12 oz.)
: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.
CORN CAKES: 2 cups Organic Frozen Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for coo
CORN CAKES: 2
cups Organic Frozen
Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for coo
Corn, slightly thawed but still damp 1
cup Organic Fine
Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for coo
Corn Meal 1
cup Brown Rice
Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3
cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for cooking
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1
cup + 1 tablespoon (150g) all purpose
flour 1 1/2 tablespoons caster sugar 1/3
cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon
corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the
flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
2 tablespoons butter 1/4
cup brown sugar 1 egg yolk 2-1/2
cups all purpose
flour 3-3/4 teaspoon baking powder 1-1/4 teaspoon salt 3 teaspoons ginger 1-1/2 teaspoon cinnamon 1/4 teaspoon cloves 1
cup buttermilk 2 tablespoons honey (or
corn syrup) 1
cup chocolate chips
3/4
cup dried posole
corn 2 tbsp vegetable oil 1 1/2 pounds lean pork cut in 1 1/2 - inch cubes 1
cups finely chopped onions 2 cloves garlic chopped 2
cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste
Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico red sauce
2
cups brown rice
flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane
flour 1/3
cup tapioca
Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane
Flour 1/2
cup starch (potato,
corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2
cups water 1/4
cup ground flax seeds 1/4
cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2
cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4
cup evaporated cane juice
In a small
cup, mix 1 tsp of coconut
flour with a bit of water (just like how you usually do with
corn starch) then pour in the mixture to the veggies