Add 1 cup of all - purpose flour to a bowl,
a generous teaspoon of baking powder, 2 tablespoons of sugar and mix it together until well mixed
Not exact matches
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch
of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1
teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1
teaspoon baking powder 1
teaspoon baking soda
generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
In a large bowl, combine cornmeal, sorghum flour, brown sugar, potato starch,
baking powder, 1
teaspoon salt, xanthan gum,
baking soda and a
generous amount
of pepper.
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
1/3 cup plus 1 Tablespoon Neutral Oil
of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2
generous Tablespoons Fresh Lemon Zest 1/2
teaspoon Sea Salt 1
teaspoon Baking Powder 1
teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1
teaspoon psyllium husk
powder (optional) 2
teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4
teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener
of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A
generous pinch
of salt
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into
generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings
of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4
teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4
teaspoon table salt or more to taste 1/2
teaspoon baking powder Olive oil for frying