Sentences with phrase «cups white whole wheat»

Crust (makes 2 — 9 inch) 2 cups white whole wheat flour 1/2 cup brown rice flour 2 tbsp flaxseed meal 1 cup butter, cold, cut into cubes 1 tsp salt 1/2 cup water

1 cup unsalted butter, softened 1/2 cup + 2 tablespoons raw sugar 3 tablespoons unsweetened cocoa powder 2 teaspoons orange zest (about 1 orange) 1 teaspoon pure vanilla extract 1/4 teaspoon fine ground sea salt 2 cups white whole wheat flour 1/4 cup finely chopped candied ginger 24 small pieces of candied orange peel, optional

Used 2.5 cups white whole wheat flour instead of all white.

1 1/2 cups white whole wheat flour (I replaced 1/4 cup flour with ground flaxseed) 2 tsp.

sugar or honey 1 large egg, lightly beaten 1 1/2 cups white whole wheat flour 1 1/2 cups bread flour, plus extra for kneading 1 1/2 tsp.

3 1/2 cups white whole wheat flour 1 cup oat flour (or finely ground oatmeal) 1 1/2 tsp.

3 1/4 cups white whole wheat flour 3/4 cup steel - cut oats 1/4 cup toasted wheat germ 1 1/2 tsp.

1 1/3 cups white whole wheat flour 2 cups mixed nuts and seeds (see head notes) scant 1/2 teaspoon fine grain sea salt 2 large eggs 2/3 cup natural cane sugar, fine grain 1/4 cup extra-virgin olive oil

Pancake / Waffle Mix: 6 cups white whole wheat flour 1/3 cup sugar 2 Tbsp.

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 and 1/3 cups white whole wheat flour (I replaced 1/6 cup of the flour with ground flaxseed) 1/4 tsp.

1 1/2 cups white whole wheat flour 1 1/2 -2 cups all - purpose flour 1 Tbsp.

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)

container ricotta or cottage cheese (drain, if needed) 1 1/2 cups white whole wheat flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tsp vanilla 1/4 tsp cinnamon canola oil, butter, for frying

1 1/4 cups white whole wheat flour 1 1/2 tsp.

1/2 pound cherries, washed 1 1/2 cups white whole wheat flour (regular apf flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10 tablespoons unsalted butter, melted 4 large egg whites

3/4 cup buckwheat flour 1 1/4 cups white whole wheat flour or whole wheat pastry flour (I added a few extra Tbsp.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt

kosher salt 1 1/2 cups white whole wheat flour 1 cup all - purpose flour + extra for kneading

salt 2 - 3 cups white whole wheat flour 2 - 3 cups bread flour

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

1 cup white whole wheat flour 3/4 cup all - purpose flour 2 tsp.

Bob's polenta, half cup white whole wheat flour, half cup all purpose white and half cup whole wheat pastry flour (influence of 101 cookbooks and having quite a bit of this flour that I have to use up).

Ingredients 1 cup white whole wheat flour 1 cup 1 % milk 3/4 cup water 1 teaspoon vanilla 3 eggs 1/2 teaspoon vanilla extract 1 tablespoon melted butter 1 tablespoon honey Extra butter or non stick spray for cooking the crepes

active dry yeast 1 cup bread flour (+ approx. 1/4 cup more for kneading) 1 cup white whole wheat flour 1 tsp.

1 cup white whole wheat flour 1 cup all - purpose flour + extra for kneading 1 Tbsp.

1 cup white whole wheat flour (or all - purpose) 3/4 tsp.

2 cups all - purpose flour (or 1 3/4 cup white whole wheat flour) 2 1/2 tsp.

dried oregano in place of the fresh parsley / cilantro, added a small squeeze of lemon juice, and used 1 cup white whole wheat flour and 1 cup AP flour.

Crisp: 3/4 cup rolled oats 3/4 cup white whole wheat flour (all - purpose flour) 1/2 cup natural cane sugar (or brown sugar) 1/2 teaspoon cinnamon big pinch of salt 1/3 cup butter, melted 1/3 cup yogurt

Crumble: 1/2 cup old fashioned oats 1/2 cup white whole wheat flour * 1/3 cup granulated sugar 1/2 teaspoon Kosher or sea salt 2 tablespoons sliced almonds, optional 5 tablespoons unsalted butter, very cold, cubed

I used regular yeast, putting it in warm water first, 2 cups bread flour, one cup white whole wheat, and cooked it in my pampered chef deep covered stone baker.

* 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)

3 large eggs 1/2 cup buckwheat flour 3/4 cup all - purpose flour (I use 1/2 cup white whole wheat + 1/4 cup all - purpose) 1 cup whole milk 1 cup water 1 1/2 Tbsp.

2 cups raisin bran cereal 3/4 cup all - purpose flour 1/2 cup white whole wheat flour 1/3 cup brown sugar 1/4 cup raisins 1 1/4 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 egg, lightly beaten 1 cup buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract

1 pound rhubarb, sliced (3 - 4 cups) 2 pints strawberries, hulled and quartered 3/4 cup coconut sugar, divided 1 cup oats 1/2 cup almond meal 1/2 cup white whole wheat flour or whole wheat pastry flour 1/2 cup chopped pecans 1/2 teaspoon cinnamon Good pinch of salt 1/3 cup extra virgin olive oil 1 tablespoon cold water

Ingredients 1 cup white whole wheat flour 3/4 cup all - purpose flour 1 cup old fashioned oats 2 tsp cornstarch 1 tsp baking soda 1 tsp kosher salt 1 cup unsalted butter, softened 3/4 cup brown sugar 1/4 cup granulated sugar 1 egg 2 tsp vanilla extract 1 Tbsp milk 1 cup M&M candies, plus a few extra for finishing

Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch.

3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries

Ingredients 2 cup white whole wheat flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons applesauce, butter, or Earth Balance 3/4 cup unsweetened almond milk 1 teaspoon apple cider vinegar 6 tablespoons cane sugar or erythritol, divided 1 tablespoon melted butter or Earth Balance 2 teaspoons ground cinnamon Instructions Preheat oven to 400 Fahrenheit.

1 cup white whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon cloves 1/8 teaspoon nutmeg 1/8 cup applesauce 1/2 cup pure maple syrup 1 large egg 1 teaspoon vanilla 1 cup shredded zucchini (1 medium - sized zucchini) 2 cups old fashioned oats 3/4 cup semi-sweet chocolate chips

3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)

Ingredients 1 1/4 cup all purpose flour 1 1/4 cup white whole wheat flour 1 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp salt 1/2 cup butter, softened 1 cup granulated sugar 1/2 cup packed dark brown sugar 1 cup canned pumpkin puree 1 egg 1 tsp vanilla extract

1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

1 1/3 cups all - purpose flour 2/3 cup white whole wheat flour 1/2 cup brown sugar, packed 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda 1 cup pumpkin puree 3 tablespoons canola oil 2 eggs (or 1 egg and 1 tablespoon ground flaxseed plus 3 tablespoons water — see note) 1/4 cup applesauce 1 medium apple, cored and shredded (any variety)

1 cup all - purpose flour 1 cup white whole wheat flour 1/2 cup brown sugar, packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 2 bananas, mashed 1 cup pumpkin puree 1/4 canola oil 2 eggs 1 teaspoon vanilla

6 tablespoons water 3/4 cup dried cranberries 3/4 cup light brown sugar 1 tablespoon orange zest 1/2 cup unsalted butter, softened to room temperature 1 large egg, room temperature 1 teaspoon pure vanilla extract 1/2 cup white whole wheat flour * 1/4 teaspoon ground nutmeg 1/4 teaspoon baking powder 1/2 teaspoon Kosher or sea salt 1 cup old fashioned oats

1/2 cup whole wheat flour 1/2 cup white whole wheat flour 1/2 cup unsweetened cocoa powder 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp cloves 1/4 cup gratulated sugar 1/4 cup brown sugar * 1 large egg 3/4 cup plain unsweetened applesauce 1/3 cup plain yogurt, greek or regular 2 tsp vanilla extract 2 pears, shredded 1/2 cup dark or regular chocolate chips [optional]