In a separate bowl, mix 1/2
cup flour + 1 teaspoon baking soda.
1/4 cup ground flax — remove 1/4
cup flour + 1/2 teaspoon baking powder.
3/4 cup (170 grams) butter, softened 1/2 cup tahini 1 1/4 cup packed dark brown sugar 1/4 tsp salt 2
cups flour + extra for dates 8 Medjool dates, chopped into small pieces (you can replace dates with other ingredients like chocolate or nuts) Handful of sesame seeds
Not exact matches
I used almond
flour instead of buckwheat
flour (2
cups almond
+ 1
cup coconut
flour).
4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water
+ 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat
Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/2
cup soft, pitted dates - Warm water, to cover dates 1/2
cup sifted coconut
flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate
flour 1/4
cup gluten - free All - Purpose
Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate
Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2
cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4
cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1
cup semisweet chocolate chips
10 pieces of cooked bacon, crumbled 1.5
cups unsweetened cocoa powder 1.5 tsp salt 3
cups all purpose
flour 1 tbsp baking soda 1.5 tsp baking powder 3
cups white sugar 3/4
cup vegetable oil 1.5
cups milk
+ 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5
cups hot water
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat
flour (make sure to use certified gluten free if that is a concern) 3 tablespoons
+ 1 teaspoon (30 g) sorghum
flour 3 tablespoons (30 g) sweet rice
flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
Author: Reeni Recipe type: Dessert Cuisine: American Ingredients 1/4
cup fresh - squeezed lemon juice 3/4
cup milk 2
cups all - purpose
flour 1/2
cup sugar 2
+ 1/2 teaspoons baking...
, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of vegan butter / marg, 100g of
flour (turns out one needs 100g
+ 1/4 — 1/2
cup more
flour) and... best of all?
1
cup rolled oats blitzed into oat
flour + 1/2 to 3/4
cup of whole rolled oats 5 scoops whey protein powder Milk to bind
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
2 c
flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1
cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1
cup raspberries
(2
cups oat
flour + 1
cup whole rolled oats?).
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked coconut 1/3
cup sifted coconut
flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
170 ml 2/3
cup coconut oil (liquid) 75g 1/2
cup sorghum
flour 75g 1/2
cup brown rice
flour (
+ more to
flour workspace) 30g 1/4
cup almond meal 45g 1/4
cup potato
flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3
cup iced cold water
3 tsp (15 ml) active dry yeast 3
cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3
cups (750g) whole wheat bread
flour,
+ 1/2
cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan
Ingredients: Cinnamon Sugar Cookies 2 1/4
cups + 2 Tbsp all - purpose
flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3
cup packed light - brown sugar 1/3
cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extract
Muffin 1
cup + 1 tablespoon (100 g) oat
flour 1
cup + 2 tablespoons (150 g) white rice
flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4
cup (6 fl oz or 170 g) of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
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.
-- I used only 1/4
cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1
cup white
flour + 1/2
cup millet
flour — I subbed 1/4
cup dry Wheatena cereal for the millet.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo bean
flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon
+ of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
kosher salt 1 1/2
cups white whole wheat
flour 1
cup all - purpose
flour + extra for kneading
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
Baklava muffins from here Filling: scant 1/2
cup (50g) chopped walnuts 1/3
cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1
cup + 7 tablespoons (210g) all purpose
flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4
cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1
cup + 2 tablespoons buttermilk Topping: about 1/2
cup honey Preheat the oven to 200ºC / 400ºF.
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3
cup vegetable shortening 1 1/4
cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2
cup buttermilk 1/3
cup grapeseed oil 2 tsp clear vanilla extract 2
cups cake
flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4
cup + 2 tbsp white sprinkles, separated
1/2
cup + 6 Tbsp Unsalted Butter, at room temperature 3
cups + 3 Tbsp All Purpose
Flour 1
cup Caster Sugar 1 Large Egg, lightly beaten 1 tsp Vanilla Extract
For the Crepe Batter 2 large eggs 1 1/4
cups whole milk 1
cup flour 1 tablespoon
+ 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
So in testing this recipe I halved everything, I did 1/2
cup + 8 tsp of
flour and so on and so forth.
Using 1/2
cup Almond
flour and 1/2
cup cashew
flour + 1 Tbl coconut
flour, I found the loaf to be even lighter in texture.
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used
cups and spoons The American measurements: 1.1 stick / 0.55
cup (roughly 1/2
cup) butter, 3/8
cup + 1 tbsp (roughly 1/3
cup) sugar, 1 tsp vanilla extract, 1 1/4
cup plain
flour, pinch of salt.
2 teaspoons active dry yeast 1
cup barely warm water 1/4
cup honey
+ 1 tablespoon, divided 1 teaspoons salt 1 egg 3
cups all - purpose
flour, plus extra if necessary 1 tablespoon butter, melted
3/4
cup heavy cream
+ more for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2
cups all - purpose
flour 1/4
cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces
For the filling: Butter — 1 tbsp
+ 1/2
cup Apples thinly sliced — 4 Sugar — 3 tsp
+ 1/2
cup All purpose
flour — 6 tbsp Brown sugar — 1/2
cup Water — 1/4
cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
Vanilla Cake: 4 1/2
cups all purpose
flour 1/2
cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2
cups granulated sugar 1
cup light brown sugar, packed 1 1/2
cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs
+ 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3
cups buttermilk, room temperature
3
cups all purpose
flour 1/2
cup malted milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1
cup granulated sugar 1/2
cup light brown sugar, packed 1 large egg
+ 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1
cup white chocolate chips
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose
flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano,
+ a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
active dry yeast 1
cup bread
flour (
+ approx. 1/4
cup more for kneading) 1
cup white whole wheat
flour 1 tsp.
1
cup buckwheat
flour + a little extra 1/2 teaspoon sea salt 1 tablespoon olive oïl
+ a little extra for brushing 1/4
cup flax seeds 1/4
cup sesame seeds 1/2
cup water
Cookies: 2 1/2
cups all - purpose
flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter, softened to room temperature 1
cup granulated sugar 1/4
cup light brown sugar, packed 1 large egg
+ 1 large egg yolk, room temperature 2 teaspoons pure vanilla extract 1/2
cup sprinkles *
of Earth Balance Spread (or you can use butter)
+ 1/4
cup all purpose
flour.
INGREDIENTS 1/2
cup creamy peanut butter (I used Pumpkin Spice Wild Friends) 1/4
cup local honey 1/3
cup vanilla protein (I used Tone It Up protein)
+ more for rolling 1/3
cup coconut
flour 1/4 tsp.
I don't see how that's right if there's 3
cups of
flour + a
cup of butter and sugar it just seems like it would make a lot more than that, so I'm just wondering if this is correct.
1
cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2
cup Daiya Pepperjack shredded cheese 3 Tbsp
flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder
+ 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
Dough 3/4
cup + 2 to 4 tablespoons (198 - 227 mL) lukewarm water, enough to make a soft, smooth dough 2
cups (241 grams) King Arthur Unbleached All - Purpose
Flour 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato f
Flour 1/4
cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4
cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4
cup (46 grams) potato
flour or instant mashed potato f
flour or instant mashed potato flakes
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose
flour blend of choice Egg wash (1 egg
+ 1 tablespoon water) or milk of choice
For the Filling: 8 ounces cream cheese (room temperature) 1 egg
+ 1 egg yolk 1 tablespoon yogurt 3 tablespoons sugar 1
cup fresh peaches, chopped and pureed (reserve 1/2
cup for serving) 2 tablespoons
flour 1 tablespoon vanilla extract
I used the 1/3
cup sugar suggested, half
cup blue cornmeal (cooked this) plus yellow, unsweetened soy milk, like 7 / 8
cup buttermilk for sour cream (made with both milk and soy milk), gf
+ whole wheat
flour, and half butter / half canola.
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.