1 1/2 cup of oat bran and 1
cup flour for 1/3 cup milk and 1 egg?
Tart shells 1 1/2 cup oat flour; keep 1/2
cup flour for work surface 1 tbsp organic coconut oil 1 free range egg 3 tbsp water filling 225g cream cheese 10 tbsp plain Greek yoghurt
Not exact matches
For example, if a neighbour came to borrow a
cup of
flour from you on the Sabbath, you were allowed to help him, but your hand was not to move outside the door frame.
Batter Ingredients: 1
cup chickpea
flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2
cup water Mix all the batter ingredients very well, taste
for salt.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat
flour (I used sprouted homemade
flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on
Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for f
Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons
flour 1/4 teaspoon salt Vegetable oil for f
flour 1/4 teaspoon salt Vegetable oil
for frying
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
(180 g)(3/4
cup) sugar 7.5 oz (220 g)(1
cup) unsalted butter 1/4
cup sifted
flour 1/4
cup milk 4 large eggs 2 - 3 teaspoons of Habanero jam (or other hot chile pepper jam) Confectioner's sugar
for decoration
I had no buckwheat
flour, so I used buckwheat groats (just over half a
cup), soaked
for 15 minutes, rinsed and then made it into a
flour.
4
cups Oat
Flour 1
cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2
cup Coconut Oil 1/2
cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2
cup Raisins (plumped in warm water
for 30 minutes and drained)
Simply place the almonds and one
cup of the pumpkin seeds in a food processor and blend
for a couple of minutes until a smooth
flour forms.
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
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2
cups split pea
flour 1
cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil
for frying (about 1 inch deep in a frying pan)
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
Hi, do you think you could sub another 1/3
cup almond
flour for the buckwheat
flour?
Pastry and Assembly: 2
cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil
for deep - frying
Since I have this already, my question is: when you say a
cup of almonds, what is the equivalent
for almond
flour?
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more
for a thinner soup)
For wheat free people the
cup of wheatgerm can be replaced with another
cup of rye
flour.
I ran out of gluten - free mix after 1
cup so I added 1/2
cup brown rice
flour and I can only tell a little bit that it's gritty but I was also looking
for the grittiness since I knew I put it in there.
i've never seen 170g
for a
cup of whole wheat
flour before (it's quite different
for the brans too!).
The second time I used 2 lg bananas and subbed just shy of 2
cups of packaged oat
flour (consensus on google subbed 1
cup oat
flour for 1 1/4
cup rolled oats), and used parchment paper.
1⁄2
cup [75g] buckwheat
flour 1⁄4
cup [35g] brown rice
flour (or chickpea
flour) 1⁄4
cup [35g] chickpea
flour (or more rice
flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2
cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
for the chocolate crumb: 2/3
cup flour 1 tsp.
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2
cups almond
flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
Not overly sweet and it's relatively sugar free with the Stevia.What you will need
for this recipe: 1/2
Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2
Cup High Quality Cocoa Powder 1 1/4
Cup Organic Whole Wheat
Flour 1
Cup Chopped Dates soaked in 1
Cup Boiling Water (reserve soak water) 1/2
Cup Chopped Walnuts 3 Tbs.
Sprinkle a couple tablespoons of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to keep 1/4
cup of the reserve
flour for later.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose
flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
I substituted 1/4
cup finely chopped pecans
for 1/4
cup flour.
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
For crust 2-3/4
cups all - purpose
flour plus more
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water
For the Mother Dough: 3 1/2 - 4
cups bread
flour (550 grams) 1 Tbs.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose
flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4 slices provolone cheese
I was feeling adventurous, so I substituted mochiko (sweet rice
flour)
for the AP
flour in equal proportion, and decreased the sugar to 1/4
cup.
1 tablespoon coconut oil 1/8
cup cocoa powder 1/4
cup whey protein concentrate (unflavored) 1 tablespoon coconut
flour 1/8
cup goji berries 1/8
cup almond milk (or coconut, hemp, or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
Sprinkle a couple tablespoons of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to reserve 1/4
cup of the
flour for later.
Dry 2 teaspoons pumpkin pie spice 1 3/4
cup flour 1/3
cup cocoa, sifted
for lumpage 1 teaspoon baking soda 3/4 teaspoon coarse kosher salt
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose
flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
1
cup gluten - free All - Purpose
Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for ga
Flour Blend 1/3
cup coconut
flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for ga
flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices
for garnish
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose
flour 3/4
cup cornmeal 1/4
cup rye
flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
Garlic Parmesan Bubble Buns Ingredients Dough: 4
cups carbalose
flour (a special high - fiber, low carb
flour) 2/3
cup vital wheat gluten 1 tsp salt 1
cup whole milk, lukewarm (about 110F) 1
cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2
cup grated Parmesan cheese Directions Preheat oven to 200F
for 10 minutes and then turn oven off.
1
cup whole wheat
flour 1
cup all - purpose
flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
For the tart dough: 1 1/2
cups flour 2 tablespoons sugar pinch salt 1/2
cup unsalted butter, cold and cut into pieces 1 large egg
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP
flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
I Used a white bread
flour for the first batch and 3
cups white bread
flour with 2
cups of whole wheat bread
flour for the second batch.
I replaced the half
cup of AP
flour with whole wheat, might go
for a whole
cup next time.
Ingredients 2
cups (250 grams) all - purpose
flour 3 tablespoons (42 grams) granulated sugar, plus extra
for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2
cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3
cup (80 ml) heavy cream
I made a couple substitutions — I filled the 1/3
cup up half way with maple syrup first, then the other half of the way with honey; I used 1
cup whole wheat
flour and 1/2
cup unflavored protein isolate powder; I substituted quinoa
for the millet.
ingredients:
for the cake: 360 grams (3
cups) AP
flour 400 grams (2
cups) sugar 2 teaspoons baking soda 1 1/4 teaspoons salt 480 grams (2
cups) canned coconut milk 200 grams (1
cup) coconut oil, liquid 30 grams (2 tablespoons) vinegar 1 generous
cup shredded coconut (sweetened or unsweetened)
I used 1
cup of
Cup4
Cup flour, 1/2
cup gf oats, and subbed flaxseed meal
for the millet, because it was what I had.
for the white sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose
flour 3/4
cup whole milk pinch of nutmeg salt and pepper to taste