Not exact matches
I added an
extra teaspoon of psyllium and 2 of buckwheat
flour, I left it for 2 hours before baking and then cooked it for 2 hours.
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
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
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!
* 1/3 cup superfine rice
flour, plus
extra for dusting baking pan * 1/3 cup amaranth
flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum
flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4
teaspoons xanthan gum * 1/8
teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose
Flour 3/4
teaspoon salt 1/4
teaspoon ground black pepper ⅛
teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot
Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
For the Pasta * 3 Cups Emmer
Flour 2 1/2
teaspoons salt (sea salt or kosher) * 4 Eggs 1 Tablespoon
extra virgin olive oil 2 Tablespoons water
3 Cups Rye
Flour 1
teaspoon fine grain sea salt 1 Cup warm water 1/3 Cup
extra virgin olive oil About 1 Tb.
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
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup
flour 1 tablespoon + 2
teaspoons Trio Carmel
Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
Teff Cacao Peanut Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic
Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff
Flour 2 tablespoons Anthony's Coconut
Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4
teaspoon baking soda 1/4
teaspoon salt...
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
Chocolate Chia Biscotti 1/2 cup Anthony's Organic
Extra Virgin Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice
Flour 1/4 cup Anthony's Cocoa Powder 1/4
teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
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
Yields: batter for about 12 - 14 Ingredients • 1 cup milk • 2 medium eggs • 1/4 cup oil • 2 tablespoons sugar • 1
teaspoon salt • 2
teaspoons baking powder • 1 1/3 cups corn meal • 2/3 cup emmer
flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst •
extra emmer... Continued
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
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry
Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4
teaspoon ground mustard 1/4
teaspoon paprika 1/4
teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot
Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York
Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot
Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York
Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
270 g semi-whole wheat
flour 40 g manitoba
flour half a
teaspoon whole sea salt 120 ml
extra virgin olive oil 100 - 120 ml filtered water
2
teaspoons active dry yeast 1 cup barely warm water 1/4 cup honey + 1 tablespoon, divided 1
teaspoons salt 1 egg 3 cups all - purpose
flour, plus
extra if necessary 1 tablespoon butter, melted
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
flour 3 tablespoons garlic powder 2
teaspoons cayenne pepper 1
teaspoon salt 1/2
teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup
extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
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!)
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
1 cup buckwheat
flour + a little
extra 1/2
teaspoon sea salt 1 tablespoon olive oïl + a little
extra for brushing 1/4 cup flax seeds 1/4 cup sesame seeds 1/2 cup water
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
I would suggest decreasing the
flour by a
teaspoon and using liquid stevia if you have it since xylitol melts under heat and turns into
extra liquid.
500 g (about 4 cups) whole wheat
flour (I used organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm
flour (I used organic King Arthur
Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm
Flour), plus
extra for the work surface and dusting 3 g (3/4
teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2
teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons)
extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm water
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose
flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar,
extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Cream Biscuits: 3 cups all purpose
flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1
teaspoon Kosher or sea salt 2 cups heavy cream, cold, +
extra for brushing
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.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular
flour 1
teaspoon salt, plus a little
extra for sprinkling over the cooked latkes 1/4
teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
I use Bob Mills gluten free all purpose baking
flour in lieu of regular
flour, 1to1, and add 1/8
teaspoon extra xanthum gum (1/2
teaspoon if using a gluten free
flour that DOES NOT already contain xantham gum).
For the crust 2 cups rice
flour plus a little
extra for rolling 1 1/2
teaspoons xanthan gum 3/4 cup...
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1
teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose
flour, plus
extra for rolling the dough 1
teaspoon baking powder 1
teaspoon cinnamon 1/2
teaspoon salt Confectioner's sugar for dusting
1 3/4 cups all - purpose
flour 1/4 -1 / 2
teaspoon ground cayenne pepper 1/4
teaspoon freshly - cracked black pepper 1/2
teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces grated
extra sharp cheddar cheese 1
teaspoon prepared dijon mustard
1 cup whole wheat
flour 1/2 cup all - purpose
flour 2
teaspoons baking powder 1/2
teaspoon salt 2 tablespoons honey 1 large egg 1 cup coconut milk 1/2 cup milk 3 tablespoons butter, melted 1
teaspoon vanilla extract 1/4 cup coconut flakes, plus
extra for topping
* 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 CHICKEN WITH SAFFRON, ONIONS AND OLIVES 1 large fryer chicken (4 - 5 pounds, cut into 8 peices) 2 tablespoons
extra virgin olive oil 1 tablespoon
flour 1
teaspoon saffron 8 cups onions (peeled, thinly sliced) 2 bay leaves 1/2 cup Morroccan olives (pitted) 1/2 cup chicken stock 3 tablespoons cilantro (finely chopped) 1/2 pomegranate seeds 1 scallion (sliced) cayenne pepper (to taste) Kosher salt and freshly ground black pepper (to taste)
Stir in 1 1/2
teaspoons extra virgin olive oil and 1 3/4 cups whole wheat
flour.
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-...]
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.
For the muffin batter 1 cup whole wheat
flour 1 cup all - purpose
flour 2
teaspoon baking powder 1/4
teaspoon salt 1/2 cup (or less granulated sugar) 1/4 cup oil 1
extra large egg, lightly beaten 1 cup 1 % or 2 % milk 2 cups diced sweet strawberries 1
teaspoon vanilla
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 1/2 cups
flour 1/2 cup cocoa powder 1/4
teaspoon cayenne pepper 1/2
teaspoon cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon salt 1 stick butter 1 cup sugar 1 large egg
extra sugar for rolling
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
Ingredients 1 medium - sized celeriac 6 - 8 tablespoons corn
flour whole sea salt, to taste 4 tablespoons
extra virgin olive oil 1 tablespoon dried mint leaves, finely crushed 1
teaspoon powdered coriander seeds Makes 12 - 15 patties.
150 g semi-whole wheat
flour 50 g chestnut
flour 50 g whole rice
flour 50 g cornstarch half a
teaspoon powdered cinnamon a pinch of whole sea salt 2
teaspoons cream of tartar 70 ml
extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3 small apples (I used Fuji), peeled and pureed using a food processor