If your mixture is too soft to roll well, then add a little
extra gram flour or use gram flour to roll in.
Ingredients: 240g chickpeas (or 1 tin drained) 300g sweet potatoes 2 large cloves garlic 1 handful fresh coriander leaves 1/4 teaspoon ground cardamon 1 heaped teaspoon ground turmeric (or 1 heaped tablespoon of freshly grated) 2 teaspoons heaped ground coriander 1 teaspoon heaped ground cumin 2 tablespoons olive oil 1 heaped teaspoon sea salt 2 tablespoons gram flour (chickpea flour)
Extra gram flour for rolling with
If you'd rather now yellow - out your hands then use
extra gram flour to roll with.
Not exact matches
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
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
I erred on the side of more
flour (weighed out that
extra 63
grams on my scale, along with all the other ingredients) as my eggs were on the very large side of large.
Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360
grams) water, body temperature 2 cups (280
grams) unbleached all - purpose
flour, plus
extra for baking 2 cups (300
grams) bread
flour 12 oz (340
grams) bread sponge pinch of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful of medium - coarse yellow cornmeal for the baking sheet
1 3/4 cups (260
grams) all - purpose
flour, plus
extra for dusting surface 1/2 cup (80
grams) whole wheat
flour 1/2 cup (35
grams) rolled oats (I used quick - cooking) 1 very heaped tablespoon baking powder (I only slightly heaped; wish I'd heaped more!)
2 cups (240
grams) King Arthur All - Purpose
Flour 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons (113
grams) cold unsalted butter, cubed 1 large egg 1 teaspoon vanilla 2 tablespoons honey 1/2 cup (120 mL) heavy cream, plus
extra for brushing 6 ounces (170
grams) fresh blueberries *
3/4 cup (150
grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120
grams) all - purpose
flour 1 cup (120
grams) whole wheat
flour 1/2 cup (125 mL) milk 1 1/2 cups (150
grams) peeled, shredded carrots 1/3 cup (53
grams) raisins 1/4 cup (30
grams) coconut flakes 1/2 cup (60
grams) chopped walnuts, plus
extra for topping 1 tablespoon demerara or raw sugar, optional
1/2 cup (2.75 ounces / 80
grams) sweet rice
flour (mochiko) 1/2 cup (2.5 ounces / 70
grams) buckwheat
flour 1/2 cup (1.75 ounces / 50
grams) old - fashioned rolled oats, plus an
extra handful for the tops 1/2 cup (1.5 ounces / 40
grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1 cup (8 ounces / 225
grams) smooth, unsalted almond butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240
grams) maple syrup 6 tablespoons (2.5 ounces / 70
grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225
grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some
extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
375
grams wholemeal self raising
flour 2 tablespoons of sugar 1/2 teaspoon of salt 330 ml of BEER (I used IPA
extra strength) 1/4 cup of seeds (optional but recommended!)
2 cups (250
grams) all - purpose
flour 2 cups (240
grams) whole wheat
flour 3/4 cup (100
grams) roasted & salted sunflower seeds, plus
extra for sprinkling 1/4 cup (40
grams) flax seeds, plus
extra for sprinkling 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 1/4 cup (85
grams) honey 4 tablespoons (57
grams) butter, melted 1 1/2 cups (355 ml) milk
for the pancake: 150 g chickpea
flour (a.k.a.
gram flour) 230 ml milk of your choice (I use unsweetened almond) 2 tbsp
extra virgin olive oil 2 medium carrots ghee or coconut oil salt and freshly ground black pepper, to taste
For the Crust: 6 whole graham crackers or Digestive biscuits (90
grams) 1/3 cup packed (66
grams) dark brown sugar 1/2 cup plus 1 tablespoon (71
grams) all - purpose
flour, (preferably weighed for accurate results) * 1/4 teaspoon salt 6 tablespoons (85
grams) unsalted butter plus an
extra 1/2 tablespoon (7
grams) for brushing the bottom of the pan, melted
3/4 cup (170
grams) butter, softened 1/2 cup tahini 1 1/4 cup packed dark brown sugar 1/4 tsp salt 2 cups
flour +
extra for dates 8 Medjool dates, chopped into small pieces (you can replace dates with other ingredients like chocolate or nuts) Handful of sesame seeds
I know it doesn't seem like a huge change to make if you're used to it, but it can be hard to switch over to measuring in a whole new way and it can be tough to make sure the measurements are exact in
grams / ounces (at least in my experience — for instance I keep having to spoon out
extra flour out of the bowl if I added too much... it definitely takes a learning curve to be precise).
With white
flour and no
extra ingredients, this would amount to approximately 16
grams of fiber in 4 dozen cookies.