However, I would probably go ahead and incorporate that extra 1/4 cup flour (the portion that you're supposed to mix with the chocolate chips to prevent them from sinking into the batter) when you whisk together the other 1
cup flour with the baking powder and salt.
1 1/2 cups white whole wheat flour (I replaced 1/4
cup flour with ground flaxseed) 2 tsp.
Prepare your batter in a separate bowl by combining 1/2
cup flour with 1/2 cup beer.
In small saucepan, mix 1/3
cup flour with water until smooth.
I replaced 1
cup flour with 1 cup oats.
Please refer to the recipe of Egg less vanilla tea cake http://ambrosiasoulfulcooking.blogspot.in/2015/07/egg-less-vanilla-tea-cake-butter-free.html Add cardamom powder and replace 1/4
cup flour with coarsely ground pistachios.
The one
cup flour with one half cup waterr every day?
Not exact matches
The top of the page read, «11 spices — mix
with 2
cups white [
flour].»
Chocolate Layer Cakes
with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond
flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Add the almond
flour to the oat
flour along
with 1/2
cup raisins, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.
Add
flour, salt and olive oil to the bowl together
with 1 1/4
cups cups of water.
1
cup pumpkin seeds — ground into
flour in a food processor 1
cup brown rice
flour 1/2
cup gluten free oat
flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar
with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates
with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2
cup of coconut
flour and 1/2 cornflour, I also added chopped walnuts.
For wheat free people the
cup of wheatgerm can be replaced
with another
cup of rye
flour.
Lightly spoon
flours into a measuring
cup and level
with a knife.
If we had to make this bread
with this
flour, we'd add a
cup or so of whole wheat
flour to pump a bit more life into the loaf.
Just made
with rice
flour added 1/2
cup oil to substitute the dryness of rice
flour and 1/2
cup of almond milk no sour cream!!
In the bowl of a stand mixer, fitted
with a hook attachment, place 1 1/2
cups flour, 1 tablespoon olive oil and salt.
In a bowl beat the yolks
with 1/2
cup of sugar by 5 minutes, add the vanilla,
flour and baking powder.
vanilla 2
cups flour (set aside 1/4
cup of this to toss
with the blueberries) 2 tsp.
Not overly sweet and it's relatively sugar free
with the Stevia.What you will need for this recipe: 1/2
Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2
Cup High Quality Cocoa Powder 1 1/4
Cup Organic Whole Wheat
Flour 1
Cup Chopped Dates soaked in 1
Cup Boiling Water (reserve soak water) 1/2
Cup Chopped Walnuts 3 Tbs.
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4
cup water mixed
with 1 tablespoon of yogurt 1
cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin coconut oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon vanilla
I typically fluff the
flour with the measuring
cup, then scoop it until it's heaping, and level it off
with the back of a knife.
Start
with one
cup flour.
It's a large recipe (
with 5 - 6
cups flour), so it may work if you have a sturdy hand mixer.
, you could probably get away
with 1
cup flour.
In a large mixing bowl, combine half of the diced onion (1 1/4
cups), egg,
flour, salt, and baking powder, and mix
with a rubber spatula just to combine.
I subbed 1
cup of the regular
flour with almond meal and reduced regular sugar by 1/2, it worked out great.
Lightly spoon the
flours into a measuring
cup and level
with a knife.
Place 1-1/3
cups of the Scottish oatmeal in a bowl
with flour, sugar, salt and baking powder; stir until combined.
1
cup gluten - free All - Purpose
Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for ga
Flour Blend 1/3
cup coconut
flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for ga
flour, fluffed
with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices for garnish
Each
cup of Better Batter
flour on it's own should weigh 140 grams; below you will replace a small portion of the
flour with cornstarch to lighten the
flour mixture.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose
flour 3/4
cup cornmeal 1/4
cup rye
flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 °
with rack near top.
Measure
flour and cornstarch by spooning it into a measuring
cup and leveling the top
with a knife.
1
cup whole wheat
flour 1
cup all - purpose
flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start
with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve
with the pancakes
vanilla 1 large egg 2
cups quick cooking oats (which I smashed in zip lock bag
with a rolling pin) 1 1/2
cups all purpose
flour 1 1/2 tsp.
A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact
flour blend in the recipe (I have not tested this
with other
flours, only the ones in my blend)- Dipping the measuring
cup into the
flour vs. spooning it into the measuring
cup - The
flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).
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.
I replaced the half
cup of AP
flour with whole wheat, might go for a whole
cup next time.
I made a couple substitutions — I filled the 1/3
cup up half way
with maple syrup first, then the other half of the way
with honey; I used 1
cup whole wheat
flour and 1/2
cup unflavored protein isolate powder; I substituted quinoa for the millet.
Instead of white bread, mix a
cup of whole wheat
flour with 2
cups of plain
flour, or add rye.
3 tablespoons buttermilk (this is important; it helps
with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub
with vanilla whey) 6 egg whites 1/3
cup almond milk (could sub
with any milk) 6 tablespoons amaranth
flour (again, feel free to sub this
with oat
flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
Add the other 1/2
cup of rice
flour to a plate, season
with salt and pepper.
1
cup white rice
flour 3/4
cup brown rice
flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise, yogurt or dairy - free yogurt 1/2
cup canned whole berry cranberry sauce, drained
with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan
With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat
Flour 1
Cup All - Purpose
Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
Dough: Stir down the sponge
with one or two rotations of the beater, then add the sugar, butter, milk powder, 1-1/2
cups of the
flour, and the salt.
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.
If you're working
with anyone that has a nut allergy then omit the ground almonds and use a little under 1/4
cup additional coconut
flour.
Made today
with one
cup AP
flour and 1/2
cup whole wheat
flour.
The only things I tweaked a bit was using 1/2
cup white rice
flour, instead of 1/4
cup superfine sweet rice
flour and 1/4
cup white rice
flour as I'm out of the first right now, and substituting the tapioca starch
with cornstarch.