1 1/4
cups bean flour, chickpea flour or soy flour 1 cup arrowroot starch, cornstarch or potato starch 1 cup tapioca starch / flour 1 cup white or brown rice flour
1 1/2
cups bean flour blend (or 1/2 cup tapioca flour / starch, 1/2 cup corn or potato starch, 5 T garbfava flour and 3 T sorghum flour)
2
cups bean flour blend (or 1/2 cup garfava bean flour, 1/4 cup sorghum flour, 10 T tapioca flour, 10 T cornstarch, potato or arrowroot starch)
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g cooked black
beans (rinsed) 1/2
cup / 125 ml olive oil or other neutral oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat
flour (or same amount rolled oats, mixed into a
flour) 1/2
cup / 50 g almond
flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Tartlet shells 1/2
cup superfine chickpea
flour or garbanzo
bean flour 1/4
cup almond
flour or almond meal 2 Tbsp.
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black
beans 2 tablespoons sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice
flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free
flour of choice — quinoa, millet, amaranth 1/2
cup coconut
flour 1 1/2
cups pecans or walnuts seeds of 1 vanilla
bean 1/4
cup honey 1/2
cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
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
2/3
cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4
cup low fat vanilla yogurt 3/4
cup brown sugar 2 large eggs 2/3 + 1/4
cup whole wheat white
flour 1/3
cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon vanilla
bean paste 3 tablespoons poppy seeds.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila
bean paste 2/3 + 1/2
cup whole wheat white
flour 1/3
cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4
cup 1 % milk
American Pie with Vanilla
Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla
bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla
bean directions: Make the crust: place
flour, sugar, and salt in a large bowl.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo
bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2/3 + 1/4
cup whole wheat white
flour 1/3
cup wheat germ 1/2
cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2
cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla
bean paste 2/3
cup mini cinnamon chips
I did, however, replace the
flour (for someone who is gluten free) with 1
cup of pureed black
beans and 1/2
cup of chocolate protein powder and it turned out to be delicious.
3 tablespoons olive oil 1/4
cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney
beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo
beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
9 ounces frozen green
beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the
flour) 4 tablespoons all purpose
flour 1 1/2
cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
4 tablespoons (57 grams) butter, softened 1/2
cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1 teaspoon vanilla
bean paste (or pure vanilla extract) 1/4
cup (30 grams) all - purpose
flour 1/2
cup (60 grams) whole wheat
flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2
cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled and quartered Powdered sugar, for garnish
3/4
cup heavy cream + more for brushing, very cold 1/2 scraped vanilla
bean 2 teaspoons pure vanilla extract 2
cups all - purpose
flour 1/4
cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces
2 tablespoons honey 1/4
cup agave nectar 1 large egg 2 teaspoon vanilla
bean paste 3 large bananas, mashed 1 1/3
cup whole wheat white
flour 2/3
cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2
cup (scant) mini chocolate chips
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3
cup whole wheat white
flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1
cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla
bean paste 1/2
cup cappuccino chips 3/4
cup unsweetened shredded coconut
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla
bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown rice
flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth
flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
And if gluten isn't an issue or you don't want to use all the crazy
flours, you can make this cake with regular all purpose
flour or your favorite all purpose gluten free
flour mix, substituting 1:1 ratio with all the gluten free
flours (1 1/4
cups or 175 grams all purpose for the dark chocolate, 2
cups or 280 grams all purpose for the butterscotch and vanilla
bean cakes).
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla
bean powder or 1 tablespoon vanilla
bean extract 2
cups blanched almond
flour 1
cup macadamia nut
flour (or use all almond
flour) 1/2
cup arrowroot or tapioca
flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
Cream of Chicken soup substitute 1 3/4
cup cool water 5 TBS white
bean flour (small white
beans grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little of both until I reach the desired taste)
2 tablespoons butter or Earth Balance Buttery Sticks 1/4
cup Jules» Homemade All - Purpose
Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
Flour Blend or gluten - free all - purpose
flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla
bean paste or pure vanilla extract
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose
flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla
bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and
bean) in a saucepan over low heat and cook until just comes to a boil.
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.
For the Orange Sponge Cake: 2 3/4
cup cake
flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1
cup unsalted butter, softened 2
cups granulated sugar zest of one orange 1/2 vanilla
bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3
cup orange juice 1 1/4
cup milk
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3
cups (420g) cake
flour * 2
cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1
cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4
cups (300 ml) buttermilk 5 egg whites 1/3
cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla
beans 5
cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1
cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
1 1/2
cups whole milk 1 envelope dry yeast or.6 ounce fresh yeast (1 cake) 2
cups unbleached all - purpose
flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 teaspoon ground cardamon 1/2 vanilla
bean 2 large eggs, separated
1 1/3
cups whole wheat pastry
flour 2/3
cup toasted wheat germ 1/2
cup quick oats 1/2
cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3
cup coconut palm (or brown) sugar 1/3
cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla
bean paste
Frosting 1/2
cup vegan butter 1/2
cup non-hydrogenated shortening 1 1/4
cup powdered cane sugar 1/4
cup unbleached
flour 1 vanilla
bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt
1 package La Tortilla Factory Hand Made Style
Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white
beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2
cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
1 can organic black
beans rinsed or 1 1/2
cup cooked
beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca
flour to mix into cakes
Flatbread: 1
cup garbanzo
bean flour 1
cup water 2 tablespoons extra-virgin olive oil 3/4 teaspoon fine sea salt
1/2
cup butter 1/2
cup firmly packed golden brown sugar 1/2
cup granulated sugar 1 large egg 1/2 teaspoon salt 1/2 teaspoon baking soda 1-1/2
cups peanut butter 3 tablespoons Kona coffee
bean exstract 1/2 teaspoon vanilla extract 1-1/2
cups all - purpose
flour 1/2
cup Macadamia nuts, coarsely chopped (optional)
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black
beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat
flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying:
flour for dredging olive oil or canola oil for frying
To make: Combine 1
cup garbanzo
bean flour with 1
cup of water, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, and 1/2 tsp sea salt.
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2
cups Canned or Cooked Pinto
Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or
Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
Korean Green Bean & Scallion Pancakes 2 oz green
beans 2/3
cup all - purpose
flour 1/2
cup brown rice
flour 1 large egg, beaten 1
cup cold water 1 tsp toasted sesame oil peanut oil 4 scallions, sliced into thin strips 1/2 red bell pepper, cut into strips
1
cup 2 % Greek yogurt, plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla
bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla
bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry
flour 2/3
cup whole wheat white
flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
For the muffins — 100 g whole wheat spelt
flour — 70 g white spelt
flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2
cup oatmilk — 70 g natural cane sugar — 1 vanilla
bean, split and seeded — 1/2
cup finely diced rhubarb — 1/2
cup red currant — rhubarb compote
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4
cups (315g) cake
flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4
cup (60 ml) whole milk 1/2 vanilla
bean, split lengthwise 1/2
cup (60 ml) well shaken buttermilk 1/4
cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2
cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1
cup heavy cream, whipped 1
cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
If I had to guess, I would say that I added about 1/4
cup to 1/3
cup of oats, cashews, and coconut
flour to about 1 1/2
cups of the
bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.
1
cup vegan butter, room temperature 1/2
cup powdered sugar 1 vanilla
bean, split and scraped 1/4 teaspoon fine sea salt 2
cups unbleached
flour 4 oz dark chocolate, chopped
1 pound dried small white
beans 8 fresh Anaheim chilies 1/4
cup (1/2 stick) unsalted butter 2 large onions, chopped 1/3
cup all purpose
flour 4
cups low - salt chicken broth 1 1/2
cups half and half 1 1/2
cups 2 % milk (whole milk or 1 % would work too) 4
cups shredded cooked chicken 1 tablespoon chili powder 1 tablespoon hot sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon pepper
8 tablespoons (113 grams) butter 8 ounces (227 grams) almond paste 2/3
cup (130 grams) granulated sugar 3 large eggs Seeds from 1 vanilla
bean (or 2 teaspoons vanilla extract) 1
cup (125 grams) all - purpose
flour 1 teaspoon baking powder 1/4 teaspoon salt
Dust hands with garbanzo
bean flour, scoop a small amount of dough (1/2
cup) and roll into a 3 to 4 inch diameter ball.
12 ounces blueberries (fresh or frozen) 1
cup rice
flour 1
cup garbanzo
bean flour 1/2
cup tapioca
flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4
cup Ener - G Egg Replacer 1/2
cup cold water 1/4
cup sugar (evaporated cane juice) 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1
cup brewed Chai tea (strong) 1
cup soy milk or other nondairy milk 1/2
cup of boiling water
What's in it: 1 medium head cauliflower, broken or chopped into bite - size pieces 1/2
cup garbanzo
bean flour (or any
flour you have) 1/2
cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3
cup hot sauce