Ingredients: 1 cup whole wheat pastry flour 1
cup unbleached white flour 6 tablespoons light organic cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 1/3 cup expeller pressed canola oil 3/4 cup plus 2 tablespoons maple syrup, Grade B or dark amber 3/4 cup vanilla soymilk or rice milk 2 tablespoons pure vanilla extract 2 1/2 teaspoons apple cider vinegar
Topping: 1/4 cup Margarine (or butter) 1/2 cup Brown Sugar, packed 1/3
cup Unbleached White Flour 3/4 cup Chopped Pecans 2 Tbsp Maple Syrup
This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4
cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions Grate the potatoes in a food processor or on the largest grating side of a hand grater.
Cake Layers 1
cup unbleached white flour 1/4 cup plus 1 tablespoon cocoa powder 1/4 cup Sucanat or Florida Crystals 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/2 cup vegan chocolate chips 1/2 cup vanilla soymilk 1/4 cup water 1 teaspoon apple cider vinegar 1/4 cup canola oil 1/2 cup maple syrup 2 teaspoons vanilla extract
2 tbsp butter 1 tsp red pepper flakes 1
cup unbleached white flour 3/4 cup fine - grain cornmeal 1/4 cup natural cane sugar 1 tbsp baking powder 1 1/2 tsp fine grain sea salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies
I put 1 cup whole wheat flour and 1.5
cups unbleached white flour.
1/2 cup Nasoya ® Organic Silken Tofu 3
cups unbleached white flour 1 tsp baking soda 1/2 tsp salt 2 cups peanut butter 1 cup honey 1/2 cup light vegetable oil 1 tsp pure vanilla extract
Not exact matches
I used 1 1/3
cups whole wheat
flour and 2
cups all purpose
unbleached white flour.
Butter or nonstick cooking spray 2 1/4
cups uncooked small elbow macaroni 3
cups milk 5 tablespoons Cabot Salted Butter 3 slices firm
white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur
Unbleached All - Purpose
Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4
cups), divided
Ingredients 3 eggs 3/4
cup sour milk 3/4
cup plain organic yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer
flour and
unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
Add 1/2
cup that was sifted and spooned into the 1/2
cup measure)(or about 50 grams) of
unbleached, unbromated
white flour and stir again.
Do that by discarding 2/3 of the starter and adding 1/2
cup of water and 1 1/2
cups of
unbleached unbromated
white flour.
11 tablespoons unsalted butter 1 1/4
cups white granulated sugar 3/4
cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3
cup unbleached all purpose
flour heaping
cup of garbage mix - ins (I used 4 nutty bars that I sliced.
Crust & Topping: 1
cup white granulated sugar 3
cups unbleached all - purpose
flour 1 teaspoon baking powder 1/2 teaspoon coarse kosher salt 1
cup (2 sticks) unsalted butter, very cold (like 15 - 20 minutes in the freezer very cold, not frozen) 1/4
cup buttermilk
Ingredients: 4
cups active sourdough starter 4 tbsp sunflower seeds 1/2
cup flax seeds (see note 2) 2 tbsp poppy seeds 9 - 10
cups white,
unbleached flour 1
cup flax meal (see note 1) 2 1/2
cups cold water 1 tbsp salt 1/3
cup olive oil 1/3
cup honey
First, I replaced 1/2
cup of butter with 1/4
cup olive oil in the crust; I also used a combination of
unbleached all purpose and
white whole wheat
flour in the crust.
* 1/4
cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2
cup organic,
unbleached white flour * 1/2
cup white whole wheat
flour (or whole wheat pastry
flour)
Cake 3
cups organic
unbleached white flour 2/3
cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2
cups natural cane sugar 1
cup canola oil 4 teaspoons instant espresso powder dissolved in 2
cups water 4 teaspoons vanilla extract 4 tablespoons cider vinegar
King Arthur
Unbleached All - Purpose
Flour (I used 3
cups of King Arthur
White Whole Wheat
Flour plus 2 1/2
cups King Arthur Bread
Flour instead) * 8 oz.
2
cups white whole wheat
flour or 1
cup unbleached all - purpose and 1
cup whole wheat
flour (you can also try using all whole wheat
flour, though I've not tested it that way)
1 1/2
cups unbleached all - purpose
flour or
white whole wheat
flour (I always use the latter) 3/4
cup unsweetened cocoa powder 1
cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon pure vanilla extract
Sponge (takes 2 hours) 2 tsp active dry yeast or 3/4 oz fresh yeast 2
cups tepid water (460 ml) 2
cups unbleached ap or bread
flour (140
white +140 rye) 1/2
cup sugar (90 gr)
2
cups unbleached all - purpose
flour (or 1
cup whole wheat
flour plus 1
cup all - purpose
flour) 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda 3/4
cup soy milk 1 teaspoon
white vinegar 3 tablespoons coconut oil *
Pie Shell 1 1/4
cups unbleached all - purpose
flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg
white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4
cup 1 large egg yolk, beaten with 1/8 teaspoon water
First bag together and shake until very well blended: 2
cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4
cups vanilla powder (commercial baking product) already mixed into 1 1/4
cups sugar 3 tablespoons salt 1/4
cup barley malt powder OR 1/4
cup malted milk powder 1/2
cup cornmeal 1/2
cup oatmeal
flour or ground oatmeal OPTIONAL 1
cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2
cups White Whole Wheat
flour or whole wheat pastry
flour, 1/2 pound 1 1/2
cups buckwheat
flour 1
cup corn
flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8
cups unbleached all purpose
flour, 2 pounds
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4
cups all - purpose
unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c.
white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.
6 seitan cutlets (about 1 1/2 pounds) Whole wheat
flour, for dredging 6 tablespoons extra-virgin olive oil 1/4
cup minced shallots 1/4
cup finely sliced leek,
white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon
unbleached all - purpose
flour 3/4
cup white wine 1/4
cup capers, drained 2
cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4
cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4
cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
1 tablespoon canola oil 1 tablespoon skim milk 1 large egg
white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons
unbleached all purpose
flour 1/2 teaspoon baking powder food coloring (red, orange, yellow, green, blue, purple) For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla extract 1/2
cup powdered sugar
1
cup unbleached white or whole wheat
flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne 2/3
cup beer of choice 2 8 - ounce packages tempeh 1
cup canola or grapeseed oil
butter for greasing pan 2
cups oat
flour (make your own by processing old - fashioned oats) 1 3/4 teaspoons baking soda 1 1/4 teaspoons fine grain sea salt 2 1/4
cups (10 oz)
unbleached all - purpose
flour, plus more for dusting / kneading 1 3/4
cups buttermilk plus more if needed and 2 Tbsp for brushing dough 2 Tbsp seeds (
white sesame seeds, black sesame seeds, caraway seeds, poppy seeds, etc)
2
cups (about 10 ounces) fresh blueberries 1 1/8
cups (8 ounces) plus 1 teaspoon sugar 2 1/2
cups (12 1/2 ounces)
unbleached all - purpose
flour (or 2
cups white; 1/2
cup whole wheat) 2 1/2 teaspoons baking powder 1 teaspoon salt 2 large eggs 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 1/4
cup vegetable oil (I used Canola) 1
cup buttermilk (see note) 1 1/2 teaspoons vanilla extract
Water, filtered (1 1/8
cups) Olive oil (3 tablespoons, plus extra to coat the bowl) Sprouted
flour (1 1/2
cups)
White flour,
unbleached (1 1/2
cups) Sea salt (1 1/2 tsp) Honey (1 1/2 tsp) Yeast, dry, active (1 packet) Rice
flour Toppings of your choice
Substitute 1/4
cup millet
flour for an equal amount of
unbleached white flour in any baked good (cookies, breads, pancakes... whatever you like) to add more nutrition and a unique flavor.
Sourdough starter (1/4
cup) Filtered water (12 oz + extra to activate starter)
Unbleached, all - purpose
white flour — I used King Arthur (16 oz + extra to activate starter and some to put on your board) Sea salt (1/2 tsp) Rice
flour, for dusting
1 1/4
cup water 2 tablespoons honey 2 tablespoons butter @ room temperature 1 tsp salt 3
cups of
flour (we do 2
cups unbleached white, 1
cup whole wheat pastry) 1/2
cup rolled oats 1 tablespoons brown sugar 1 tsp cinnamon 2 1/4 tsp active dry yeast (or, one package)
1 c. butter 1 c.
white sugar 1 c. brown sugar 1 egg 1 c.
flour (I use a mix of
unbleached and whole wheat
flour, adding flax seed meal, wheat germ and nutritional yeast to make a
cup) 1 tsp.
Ingredients: 1
cup organic whole wheat
flour 1
cup organic
unbleached white flour 1/4 tsp sea salt 1 Tbsp non-aluminum baking powder 1/2 tsp baking soda 1 tsp ground cinnamon or allspice 1
cup organic seedless -LSB-...]
Substitute 1/4
cup millet
flour for an equal amount of
unbleached white flour in any baked good (cookies, breads, pancakes... whatever you like) to add more nutrition and a unique flavor.