Sentences with phrase «cup light spelt»

crumble topping 1/3 cup light spelt flour 1 tablespoon maple sugar (or coconut sugar) 1 tablespoon refined coconut oil a good pinch of salt

3/4 cup light spelt flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt pinch of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping

1 cup oat flour 1/2 cup whole spelt flour 1/2 cup light spelt flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon flax meal + 3 tablespoons hot water 1 teaspoon vanilla 1/3 cup refined coconut oil 2/3 cup coconut sugar 2 tablespoons blackstrap molasses 3.2 ounce high quality, good tasting dark chocolate bar (about 3/4 cup chopped)

Ingredients 1 cup light spelt flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons poppyseeds 1 teaspoon maple syrup 1/4 cup coconut oil solid 1/2 cup almond milk 1/4 teaspoon almond extract optional

1 1/4 cup light spelt flour (or all purpose) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/4 cup plain almond milk 1 teaspoon apple cider vinegar 2 tablespoons pure maple syrup 1/4 cup Oil Ladi olive oil 1/3 cup quality dark chocolate, chopped

for the dough 1 cup whole spelt flour or sprouted spelt flour (I use this amazing sprouted spelt) 2 cups light spelt flour 1 teaspoon sea salt 3 tablespoons coconut or olive oil 1 1/4 cups boiling water

dough 2 1/4 teaspoons yeast (1 packet) 1/2 cup warm water 1/4 cup refined coconut oil, liquid 2 tablespoons coconut sugar 1/2 teaspoon salt 2 tablespoons arrowroot powder * 2 1/2 cups light spelt flour

1 1/4 cups light spelt flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons coconut sugar 1 tablespoon coffee grounds (see note) 1/2 cup shredded, fresh carrot 1/3 cup chopped dark chocolate 1/4 cup coconut oil, as a solid (see note) 2 tablespoons almond milk 1 teaspoon apple cider vinegar

Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla extract

bundt cakes 1/2 cup coconut oil, melted 1/2 cup pure maple syrup 1/4 cup blackstrap molasses 1/4 cup water 1 teaspoon vanilla extract 1/3 cup oat flour 1 1/4 cups light spelt flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt

maple donuts 1 1/2 cups light spelt flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 cup pure maple syrup 1/3 cup unsweetened apple sauce 2 tablespoons refined coconut oil

For the cake: * 2 1/2 cups light spelt flour or 1 cup einkorn flour and 1 1/2 cups light spelt flour * 2 1/2 teaspoons baking powder * 1/2 teaspoon salt * 1/2 cup (1 stick) butter, at room temperature * 3/4 cup maple syrup * 3 large eggs * 1 1/2 teaspoons pure vanilla extract * 1 teaspoon pure almond extract (I omitted this and added more vanilla extract) * 1 1/4 cup coconut milk * 1/2 cup unsweetened shredded coconut

for the matcha dough (adapted from Laura and here) 1 1/2 teaspoon active dry yeast 3/4 cup unsweetened plant based milk — almond, hemp, coconut, etc. 4 tablespoons coconut oil — divided, plus more for oiling the bowl 2 tablespoons cane sugar 2 cups light spelt flour 1/2 teaspoon sea salt 2 - 3 tablespoons matcha powder

Not exact matches

Dough: 1 cup / 2, 4 dl lukewarm water 2 tsp instant dry yeast 2 tsp sea salt 2 1/2 cup / 6 dl spelt flour (we used light) 2 tbsp olive oil

1 1/2 cups spelt flour scant 1 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3 cup fresh squeezed orange juice (about 2 oranges) zest of 2 oranges 2/3 cup light olive oil 1/4 cup chopped candied orange peel powdered sugar, optional, for dusting

1 cup (2,5 dl) spelt flakes 2 medium size organic lemons (juice and zest) 3 cups (7,5 dl) ice cold water 1 tbsp sea salt 1 oz (30 g) fresh yeast 2 - 3 tbsp olive oil 7 cups (1 kg) spelt flour (whole or light or both)

biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar

Mix well to combine and continue mixing as you add 1/4 cup of the light spelt flour at a time.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

Dough 2 tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2 heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar 1 tablespoon (11g) refined coconut oil, melted (but not hot) 3 tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1 tablespoon (132g) light spelt flour, plus more for kneading 1/8 teaspoon fine sea salt Pinch of ground cinnamon

3/4 cup whole wheat or spelt flour 3/4 cup rolled oats 1/4 cup wheat germ or bran, or oat bran 1/4 cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking powder 1 cup chopped dried sour cherries (or other dried fruit) 3/4 cup chopped bittersweet chocolate 1/2 cup chopped, toasted pecans 3 ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2 cup brown sugar (dark or light) 2 eggs 1 1/2 teaspoons vanilla extract zest of 1 orange

1 cup (250 mL) light spelt flour 1/2 tsp (2 mL) sea salt 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) curry powder 3/4 cup (175 mL) water 1/2 cup (125 mL) plain unsweetened soy milk

for the wrappers 3 cups whole spelt flour or half light, half whole spelt flour (I used this sprouted spelt flour) 1 teaspoon salt 3 tablespoons coconut oil or other vegetable oil about 1 1/4 cups boiling water

for the dough 1 1/4 cups sprouted or whole spelt flour, or half each sprouted / whole and light spelt flour 1 teaspoon sea salt 1/2 tablespoon coconut sugar generous 1/4 cup coconut oil — solid 2 - 3 tablespoons ice - cold water

Add the light spelt flour 1/2 cup at a time, stirring until it becomes too difficult, at which time you can turn it out onto a well floured surface and start kneading by hand.

Take 1 3 tablespoons (36g) unrefined coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) light brown sugar 1 cup (220g) creamy peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 cup (140g) white spelt flour

Zelalem actually had a good loan spell, he may have APPEARED a bit light but that was the Scottish lower league... and he did help Rangers knock out Celtic in a cup which was a heated game.

I had high hopes for Orsolini after he lit it up at the Under - 20 World Cup last summer, but his initial loan spell at Atalanta didn't go as planned and he rarely saw the field.