If batter is too thin, stir in more
flour a teaspoon at a time; if too thick, add more beer, a teaspoon at a time.
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond
flour 1 1/2
teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
3/4 cup almond milk 1
teaspoon coconut sugar 1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk 1 cup (140 g) buckwheat
flour 1 cup (120 g) tapioca
flour 1/2 cup (70 g) millet
flour 1 1/2
teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seeds
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
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice
flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1 ripe starfruit — optional
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2
teaspoon salt 1/4
teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1
teaspoon dried Mexican oregano or 2
teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup
flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
(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
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose
flour 3 eggs 3 tablespoons
flour 1 tablespoon water 1/4
teaspoon salt Vegetable oil for frying
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)
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.
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
4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1
teaspoon Vanilla Extract 1 1/2 cup Oat
Flour 1
teaspoon Baking Soda 1/4
teaspoon Sea Salt Jam of your choice (we used Raspberry)
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat
flour 3/4 cup (90 g) millet
flour 3/4 cup (90 g) tapioca
flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2
teaspoons pure vanilla extract 1 3/4 cup all purpose
flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1 1/2 cups chocolate chips 1 1/2
teaspoons espresso powder or finely ground instant coffee powder
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
5 cups oatmeal, any kind (quick or rolled) 2 cups unsalted butter 4 cups all - purpose
flour 2
teaspoons baking soda 2
teaspoons baking powder 2 cups sugar 2 cups brown sugar, packed 3 cups chocolate chips 1/2
teaspoon salt 1 - 8 oz.
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)
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2
teaspoon apple cider vinegar 1/2
teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut
flour 1/2
teaspoon cinnamon 1/4
teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)
Combine the
flour, cinnamon, cumin, cayenne and about 1/2
teaspoon salt in a plastic bag.
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1
teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup
flour 1
teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chips
4 1/2 cups
flour 1
teaspoon baking soda 2
teaspoon baking powder 1
teaspoon salt 1 1/2 cups white sugar 1 cup shortening 2 eggs 1 cup sour cream 1
teaspoon vanilla extract
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut
flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate
flour 1/4 cup gluten - free All - Purpose
Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate
Flour Blend 1/2
teaspoon baking soda 1/2
teaspoon guar gum or xanthan gum 1/4
teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1
teaspoon pure vanilla extract 1 cup semisweet chocolate chips
-1 cup all - purpose
flour -1 cup whole wheat
flour -1 / 2 cup sugar -2 tablespoons graham cracker crumbs -2 1/2
teaspoons baking powder -1 / 2
teaspoon salt -2 eggs -6 tablespoons butter, melted -1 cup milk -1 / 4
teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup salted and roasted cashews, chopped
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat
flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1
teaspoon (30 g) sorghum
flour 3 tablespoons (30 g) sweet rice
flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2
teaspoon cardamom 1/4
teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1
teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
In a bowl, combine 2 2/3 cup
flour, 2
teaspoons each of baking soda and baking powder, 1 1/2
teaspoon cinnamon, 1/8
teaspoon ground cloves, 1
teaspoon salt and 1/2
teaspoon nutmeg.
Author: Reeni Recipe type: Dessert Cuisine: American Ingredients 1/4 cup fresh - squeezed lemon juice 3/4 cup milk 2 cups all - purpose
flour 1/2 cup sugar 2 + 1/2
teaspoons baking...
1 cup butter or margarine 1 cup peanut butter 1 cup white sugar 1 cup brown sugar (firmly packed) 2 cups
flour 1
teaspoon baking soda 12 ounces chocolate chips
3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa
flour and almond
flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2
teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut
flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2
teaspoon dried sage 1/2
teaspoon dried thyme 1/2
teaspoon ground marjoram, oregano or basil 1/2
teaspoon ground cumin or dry mustard 1/4
teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1
teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1/3 cup sifted coconut
flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla ex
flour 2/3 cup gluten - free All - Purpose
Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla ex
Flour Blend 1/2
teaspoon guar gum or xanthan gum ⅛
teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1
teaspoon pure vanilla extract
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
Fish: 1 cup
flour 1
teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra
flour, to thicken
Crust 1 1/2 sticks (12 tablespoons) butter, cold, cut into thin slices 2 cups all - purpose
flour 2 tablespoons sugar 1/4
teaspoon salt
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 garlic clove, minced 4 9 - inch
flour tortillas 1 1/2 cups grated Monterey Jack cheese 4
teaspoons pine nuts, toasted 2
teaspoons dried oregano
Crisco) 1/2 cup sugar 1/2 cup dark molasses 1/4 cup water 2 1/2 cups all - purpose
flour 3/4
teaspoon salt 1/2
teaspoon baking soda 2
teaspoons ginger 1/4
teaspoon nutmeg 1/2
teaspoon cinnamon
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 pieces
1) 250g of
flour 2) 100 ml of olive oil 3) 150 ml of warm water 4) 1
teaspoon of of salt 5) 1
teaspoon of herbs (oregano, tomillo, dried garlic, whatever you like)
If self - raising
flour is not available, place 1-1/2
teaspoons baking powder and 1/2
teaspoon salt in a measuring cup.
Blondies: 1/2 cup unsalted butter, melted and cooled slightly 1 cup light brown sugar, packed 1 large egg yolk 1
teaspoon pure vanilla extract 1 cup finely shredded carrots, * packed (5 - 6 medium carrots) 1 cup all - purpose
flour 1
teaspoon ground cinnamon 1/2
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/2
teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optional
1 cup unsweetened shredded coconut 1 cup almond
flour 1/3 cup arrowroot
flour 1 tablespoon cinnamon 1/2
teaspoons sea salt 1/3 cup coconut oil 1/3 cup water 1/3 cup maple syrup 1/2 cup organic Thompson raisins 1/2 cup chopped pecans
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 water
• 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
Ingredients: 2 cups
flour 2
teaspoons baking powder 1
teaspoon salt 1 1/2 cups sugar 2/3 cup butter 3 egg whites 1 whole egg 3/4 cup whole strawberries 3/4 cup pink champagne
The second batch i added half a
teaspoon of baking soda and about 1/2 cup of
flour to make it rise and not so heavy.
If self - rising
flour is not available, place 1-1/2
teaspoons baking powder and 1/2
teaspoon salt in a measuring cup.
For Citrus Coconut Shorties, add 1 to 1 1/2
teaspoons finely grated lemon, lime or orange zest to the
flour mixture.