Sentences with phrase «cup less flour»

I just made this with wholemeal flour — 1/4 cup less flour and half cup more water as someone earlier suggested.

I made the whole wheat version following Courtney's recommendation in the comments above to use 1/4 cup less flour and 1/2 cup more water.

Not exact matches

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.

I used 1/2 cup whole wheat flour, 1 cup regular flour, and I added a little less than 1/4 cup flax seed.

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

but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flour

I was surprised how easy it was weigh out the flours, and a lot less cleaning up to do than using measuring cups!

2 cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper, more or less upon your taste - buds

Maybe decrease the amount of flour to 5 cups, so the flavor is less diluted?

The cup measurements above are therefore approximations — if you don't have a kitchen scale, I would use less bread flour (around 3/4 cup) or use a very light hand when scooping the flour.

Conversely, if you get a good - feeling, smooth, elastic dough that isn't tacky with less less than the extra cup of flour, then that's okay, too.

It makes 12 muffins and uses 3/4 cups of sugar, more flour and less cornmeal.

Except she makes it with 3/4 cups whole wheat flour and 1 cup white flour, and maybe less milk.

2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving

I made these with home - cooked chickpeas; if using canned, you may need to add less chickpea flour to account for drier beans.If starting with dried chickpeas, soak 3/4 cup dried beans in cool water for 8 - 12 hours.

Pie filling 5 - 6 cups sliced, peeled apples (you might want more or less depending on the size of your pie plate) 1 tablespoon cinnamon 1 teaspoon nutmeg 2 tablespoons flour 1/4 cup brown sugar

1/4 cup water 1/4 cup milk 25 gm butter 1/8 cup sugar A little less than 1/2 tsp salt 3/4 tsp instant yeast 1 1/2 — 1 3/4 cups all - purpose flour 2 tablespoons cocoa powder

I did make changes: half white / half whole wheat flour, used 1/2 cup canola oil and 1/2 cup applesauce, and less sugar.

How in the world do you think less than a cup of flour will yield 12 desserts?

I also used a bit less than 1/2 a cup of sugar to 2 1/4 cups of oat flour, as I didn't have maple syrup at hand.

I used 1/4 cup flour less and 1/2 cup more water and cooked it 5 less minutes.

I used Courtney's whole wheat flour suggestion: «I used 1/4 cup flour less and 1/2 cup more water and cooked it 5 less minutes.»

I added an additional 1/4 cup of flour to make the dough less sticky as I wanted to roll one in balls.

For the muffin batter 1 cup whole wheat flour 1 cup all - purpose flour 2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (or less granulated sugar) 1/4 cup oil 1 extra large egg, lightly beaten 1 cup 1 % or 2 % milk 2 cups diced sweet strawberries 1 teaspoon vanilla

8 oz 1/3 less fat cream cheese, at room temperature 1 1/2 sticks butter, at room temperature 1/4 cup olive oil 1/4 cup granulated sugar, 1 teaspoon vanilla extract 2 cups whole wheat pastry flour

I made couple of modifications by replacing half the all - purpose flour with whole wheat, reducing the amount of sugar to less than 1/2 cup and replacing half the flour in the streusel topping with old - fashioned oats.

I haven't substituted sesame flour with almond flour in this recipe but I would use just 1/4 cup of water (or maybe even less).

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

On the other hand, there's only 2 dl (less than one cup) spelt flour in the dough, and it didn't seem to affect the rising process or the texture much at all, if that's what you're nervous about!

A lesser amount of dry toasted chickpea flour (1/2 - 3/4 cup?)

It gets a little tricky when recipes only call for a cup or less of flour, but I generally replace 1/4 to 1/3 of white flour with oat flour and do a whole wheat flour substitution for the rest.

Kind of a guess but normally about a 1/4 of a cup less and as your mixing the chocolate chips in if the dough feels too sticky and not like a rollable cookie dough I'll sieve in a little more flour.

I used organic flour and used about 1 and 3/4 cups as organic flour needs more moisture (so I use less of it), added 3 tablespoons of cacao and used whittakers dark Ghana chocolate which is 72 % dark and accidentally vegan.

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.

Anne's recipe has a great ratio for fruit to sugar to thickener that works well for almost any fruit pie filling (1 cup to 1/4 cup (less for very sweet fruit) to 1 tablespoon, respectively), although I used cornstarch rather than flour as the thickener, as I prefer how it gels more translucently than flour, which can be a bit cloudy.

Half whole wheat flour and 1/2 cup less sugar.

I like these cookies just as much as I like good old chocolate chip cookies (Tollhouse cookies) but compare this recipe to a standard chocolate chip recipe and it has half the fat, 1/2 cup less sugar, plus there is just as much oatmeal as there is white flour and I upped the health factor with flaxseed.

all - purpose flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1 cup)-- I usually find these in the bulk aisle

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

Whole wheat flour is inherently denser (i substituted 1/4 cup white flour) and nuttier than white flour, so it will inherently taste less sweet than cookies made with white flour.

1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

Try measuring your oat flour by weight for best results next time, or using about 1/3 cup less oat flour.

In a large mixing bowl, use a Danish bread whisk or a wooden spoon to thoroughly incorporate: 3 cups bread flour 5 Tablespoons granulated sugar (3 Tablespoons for a less sweet bread) 2 large eggs 1/4 teaspoon salt 1/3 cup (6 Tablespoons) room temperature unsalted butter

1 cup of wheat flour contains a whopping 73g net carbs compared to 10g net carbs in 1 cup of almond flour, and 6g net carbs in the equivalent 1/4 cup of coconut flour (40 % less than almond flour).

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (6 egg whites if using coconut flour)(about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING water (or MARINARA — for more Tomato Basil Bread!)

Wouldn't 2 cups of rolled oats blend down to much less than a scant two cups of flour.

You could absolutely use any other flour you want — you may need to add less or more than the 1 1/2 cup measurement, depending on the density of the flour.

I would like to use the gluten - free flour that measures cup for cup but sometimes a little more or less of an ingredient is needed.