I also added maybe 2
extra tablespoons of flour to give it a smoother texture.
Also, don't be afraid to add
an extra tablespoon of flour.
I was worried about my waffle iron, because I only have a Belgian one, and sometimes it burns thick batters, but with
an extra tablespoon of flour and a splash of buttermilk, they came out moist inside and perfectly crisp on the outside!
Not exact matches
-- 2
tablespoon of quinoa
flour (or buckwheat / brown rice
flour) and a little
extra to sprinkle on top as they cook
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4 cup water mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup
extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut
flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite coconut milk 6
tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose
flour -1
tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup
extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil, for greasing the baking pan
Add 1/2 cup
of spelt
flour and 1/2 cup
of all - purpose
flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
1 cup
of rice
flour scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup
of sake 1
tablespoon extra virgin olive oil 1
tablespoon unsalted butter
1/2 cup butter 6 - 8
tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6
tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices
of roasted turkey 8 - 12 slices
of toast
Extra parmesan 8 - 12 strips
of cooked bacon
I added 4
extra tablespoons full
of flour while the dough was in the stand mixing bowl - it was nice and soft but not too sticky to knead.
I just made these heavenly brownies and did the following substitutions: For every ounce
of chocolate I used 3
tablespoons of cacao powder I added 4
tablespoons water and 2
extra teaspoons coconut oil since I used cacao powder Instead
of arrowroot starch or
flour, I used one egg (sorry vegans!)
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1
tablespoon all purpose
flour salt and freshly ground black pepper 1
tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2
tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves
extra for serving Preheat the oven to 150 °C / 300 °F.
3 / 4C Light spelt
flour (or other
flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2
extra tablespoons of milk if your tahini is very thick.
200 g semi-whole wheat
flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream
of tartar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2
tablespoons nutritional yeast (flakes) 80 ml
extra virgin olive oil 200 - 250 ml oat milk, unsweetend and unflavoured
Add reserved mixture with the
extra 2
tablespoons of walnut
flour mixed in.
I followed your instructions and recipe to the letter although I added an
extra 2
tablespoons of flour because I thought the dough was a bit wet.
Oh yeah — forgot to recommend to Jo to try mixing a couple
tablespoons of flour in with the apples before laying them out on the dough if the apples seem
extra juicy.
I used almost half a cup maple syrup, no sugar, half butter half ghee, added an
extra tablespoon of coconut
flour, didn't even use parchment paper and these turned out perfect!
I made them with a few modifications: I subbed ghee for coconut oil, and daughter hates bananas so I added an egg, and an
extra tablespoon - ish
of coconut
flour.
If you are one
of these people then substitute an
extra tablespoon of gluten - free
flour, ground almonds and add 2 or 3
tablespoons of flaked almonds for a nice crunch.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5
tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1
tablespoon (337g) all purpose
flour 3
tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk,
extra 2
tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the milk in a large bowl and mix to combine.
Added 2
tablespoons extra of each so batter is on dry side (I read what you want for coconut
flour batters).
1/3 cup almond
flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes +
extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon +
extra for topping pinch himalayan pink salt (optional)
I added a couple
tablespoons of coffee for
extra flavor, subbed hazelnut and pecan
flours for the almond, added walnuts, and cut out the cacao nibs.
I added one more egg and one
extra tablespoon of coconut
flour.
Use a
tablespoon or small cookie scoop to scoop out the dough, roll it in a ball between your palms, shake the ball in some
extra coconut
flour to coat (I toss the ball in a small bowl
of coconut
flour then shake the ball like dice in my hands to get off the excess).
Because agave is so sweet, I increased the amount
of syrup to 1/3 cup, and I threw in a couple
of extra tablespoons of almond
flour to soak up the
extra liquid.
* 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)
1 cup plus 2
tablespoons of all - purpose
flour (She used King Arthur's) 1 teaspoon
of sugar 1 / 8th tsp
of salt 2 eggs 1 1/4 cup
of unsweetened almond milk 2
tablespoons of butter,
extra for frying pan (melted) Filling — whatever you choose
Ingredients 150 g semi-wholemeal wheat
flour 100 g cornmeal (OGM - free) 50 g almond
flour a pinch
of whole sea salt 3
tablespoons cream
of tartar 150 ml agave syrup 50 ml
extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1
tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
Add the raisins to the dough in the last 2 minutes
of kneading — I used my Kitchen Aid with the hook attachment in the whole process and needed to add 2
tablespoons extra flour.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2
tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus
extra for dusting 3 1/2 cups (490g) all purpose
flour, plus
extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
16 ounces (454 g) gluten - free pasta (or pasta
of choice) 1/4 cup (40 g) plus 1
tablespoon cashews, soaked overnight and drained 1
tablespoon extra virgin olive oil 1
tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea
flour 2
tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
1 ounce dried porcini mushrooms 3 cups boiling water 2
tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2
tablespoons all purpose
flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2
tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3
extra large eggs, or 4 medium eggs * 1
Tablespoon vanilla extract * 1/2 cup rice
flour * 1/2 cup sorghum
flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus
extra for sprinkling
I used the recommended
extra egg and
tablespoons of flour to bake in my bread maker.
For the cake 2 1/2 cups Pamela's Nut
Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1 teaspoon vanilla ex
Flour Blend 3/4 cup tapioca
flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1 teaspoon vanilla ex
flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup
extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest
of 1 orange (about 1
tablespoon) 1 teaspoon vanilla extract
After about 5 minutes add 1 cup
of spelt
flour to the bowl, 3/4 cup all - purpose
flour, 1/4 teaspoon
of white sugar, 1 teaspoon
of sea salt, 1 teaspoon
of dried rosemary, 1/2 teaspoon
of dried parsley, and 1
tablespoon of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or until well mixed
If you like your brownies a little more cakey then add an
extra 2
tablespoons of coconut
flour to the batter and bake for an
extra 5 — 10 minutes.
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa
flour a pinch
of whole sea salt a pinch
of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12
tablespoons filtered water 50 g hazelnut butter 50 ml
extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond milk, unflavoured and unsweetened
It's a really soft dough but should be very sticky, I would add a little
extra flour a
tablespoon at a time if it's sticky next time while kneading if it won't pull away from the sides
of the bowl while kneading.
To make the dough add 1 cup
of all - purpose
flour into a bowl, also add 1 teaspoon
of baking powder, 1/4 teaspoon
of white sugar, 1/2 teaspoon
of sea salt, 1/2 teaspoon
of garlic powder and 1/2 teaspoon
of dried oregano, mix all the dried ingredients until well mixed, then add 1
tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together until you form a dough, then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
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
I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup
of organic raisins, an additional 2
tablespoons of honey, and a bit
of extra flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).
I replaced the maple syrup with pureed ripe bananas and only a splash
of maple syrup to taste and added a couple
of tablespoons of coconut
flour to absorb the
extra moisture and the muffins turned out amazing!
1) 3 cups almond
flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup butter or ghee or coconut oil at room temperature —
extra for greasing if not using paper muffin molds 5) 1
tablespoon of orange zest 6) 2 teaspoons
of baking powder 7) A pinch
of salt 8) 1/2 cup
of slivered almonds
The dough should be soft and moist, but if it is overly sticky, add an
extra tablespoon or two
of flour.
* You can do 3
Tablespoons of banana
flour and 2 TB
of peanut
flour if you want
extra goodness!