Not exact matches
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
For convenience sake, here is the ingredient list: 1 1/2
cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece of fresh ginger (longer
for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for a narrow piece, shorter
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350
for 5 - 7 minutes until they get fragrant and just barely begin to dark
for 5 - 7 minutes until they get fragrant and just barely begin to darken.
Sprouted flour (3
cups, plus extra
for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1
cup) Organic cane sugar, coconut sugar or
sucanat (1
cup) Egg, organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)
Filtered water (NOT tap water — you'll kill your kefir grains; make sure the water is filtered
for chlorine and fluoride) Organic sugar (1/4
cup)-- I use plain white organic cane sugar but you can use other forms of sugar such as
Sucanat or palm sugar Optional: Molasses (1 tsp)-- You can omit this if you are using the egg shell Piece of an egg shell (half of the egg shell will do)
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).
Filling 1 tablespoon
sucanat 2 tablespoons tapioca starch 1 1/2 teaspoons ground cinnamon, optional 2 medium apples suitable
for baking, peeled and chopped into small pieces 1 teaspoon fresh squeezed lemon juice 1/2
cup easy caramel sauce
3/4
cup all - purpose flour 3/4
cup whole wheat flour (or you can use 1 1/2
cups whole wheat flour and omit the all - purpose) 3/4
cup white sugar (or you can use 3/4
sucanat - an unprocessed sugar) 1/2 teaspoon salt 2 teaspoons baking powder 1/3
cup melted and cooled butter 1 egg 1/3
cup milk (approximately) 1 1/2
cup fresh blueberries (ok to add frozen) Turbinado sugar
for sprinkling on top
• 2/3
cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used
Sucanat) • 2
cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1 teaspoon salt • 1/4
cup ghee (since I doubled I used 1/4
cup oil and 1/4 butter) • 2 tablespoons plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was
for 4
cups of flour) DIRECTIONS 1.
2
cups unsweetened soymilk 2 teaspoons apple cider vinegar 1 3/4
cups unbleached all - purpose flour 1 1/2
cups spelt flour (more
for dusting + kneading) 1 1/3
cups rye flour 2 Tablespoons EACH flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds and poppy seeds 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon
sucanat or sugar
1/2 lb Butter, softened (grass feed is prefered
for added nutrients and better taste) 1/2
cup Powdered Sugar (or blended
sucanat) 1
cup Arrowroot Powder 2 TBS Raw Milk 1 TBS Vanilla Extract
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
For convenience sake, here is the ingredient list: 1 1/2
cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece of fresh ginger (longer
for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for a narrow piece, shorter
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350
for 5 - 7 minutes until they get fragrant and just barely begin to dark
for 5 - 7 minutes until they get fragrant and just barely begin to darken.
1/3
cup in
Sucanat for $ 8.00 (free shipping in US).
Sift 2 tsp baking powder and 1/4 tsp sea salt with this gluten free flour mix and then blend in 1
cup melted butter beaten with 1
cup sucanat, 4 eggs, plus 2 tsp vanilla and you have your batter
for gluten free pound cake!
Ingredients: 3/4
cup (12 TBL) organic butter, softened (from grassfed cows preferred) 3 TBL unrefined sugar (
sucanat, rapadura, palm sugar, or even maple syrup) 1 - 1/2 teaspoon organic pure vanilla extract 1 TBL organic pure almond extract 2
cups flour of choice (I use 1 - 3/4 c. blanched almond flour and 1/4 c. sprouted brown rice flour OR 1/4 c. coconut flour) 1/2 teaspoon unrefined sea salt 2
cup finely chopped pecans About 1/4
cup organic powdered / confectioners sugar
for rolling - it's just a dusting