Sprinkle a work surface with one
heaping tablespoon of flour.
Not exact matches
- Once the garlic becomes aromatic, sprinkle in the remaining 2
tablespoons of flour (the
tablespoons can be a bit «
heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little
flour «lumps» from forming.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose
flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3
heaping tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
11
tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch
of salt 2 large eggs 1/3 cup unbleached all purpose
flour heaping cup
of garbage mix - ins (I used 4 nutty bars that I sliced.
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose
flour 1/3 cup (40g) cake
flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2
tablespoons lemon juice 4 large eggs 1 cup minus 2
tablespoons buttermilk **, well shaken
heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1
tablespoon (220g) all purpose
flour 1/3 cup (47g) icing sugar pinch
of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1
heaping cup jam Preheat the oven to 180 °C / 350 °F.
3 cups
of heaping shredded zucchini 1 cup
of unsweetened applesauce 1/2 cup plain or vanilla Greek yogurt 3 eggs 2 teaspoons
of vanilla extract 1
tablespoon honey (I used raw) 1/3 cup
of sugar 1.5 cups
of whole wheat
flour 1.5 cups
of all - purpose
flour 1/4 cup
of flaxseed meal 3 teaspoons
of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
Makes 8 muffins Coconut oil to grease tin 1/2 cup
of almond
flour 1/4 cup
of coconut
flour 1
heaped teaspoon
of ground cinnamon 1 teaspoon ground nutmeg 1 large ripe banana 4 large eggs 1 cup
of grated carrot 1
tablespoon of maple syrup 1 teaspoon
of baking powder (gluten free)
Roll out 1 piece on a lightly
floured surface with a lightly
floured rolling pin into a 6 - inch round, then put 2
heaping tablespoons of filling in center.
My adaptions are: I omitted half a cup
of flour and added two
heaping tablespoons of peanut butter and instead
of chocolate chips I added coconut and walnuts.
For the crust: 3/4 cup pecans 1/4 cup almond
flour 1 teaspoon cinnamon 1
tablespoon coconut oil 1/2
heaping cup soft pitted dates Dash
of sea salt
1) 3 cups
of almond meal / ground almonds / almond
flour 2) 2 teaspoons
of gluten free baking powder (or 3/4 teaspoon
of baking soda) 3) 1/4 cup (60g)
of butter, room temperature 4) 1
heaped tablespoon of honey 5) 1 teaspoon
of pure vanilla extract 6) 2 eggs
I used to soak my oats in water with a
heaping tablespoon of fresh ground whole wheat
flour at room temperature (about 69 F) and never had a problem.
I used only 2 eggs (which was more than enough for me... you can taste the prevalence
of eggs still but not bad at all), almond meal for coconut
flour, a
heaping dash (es)
of pumpkin spice instead
of nutmeg / cinnamon / etc, and the already suggested 6
tablespoons of milk.
2
Tablespoons Coconut Butter 2
Tablespoons Neutral Oil
of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2
Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder
Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3
Tablespoons White Spelt
Flour
On a lightly
floured workspace, place dough rounds and place a
heaping tablespoon of apricot mixture into the center
of each each dough round.
4 - 6 Rosie & Jim Chicken Goujons 1
tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 1/2 inch
of ginger, peeled and finely chopped 1
tablespoon medium curry powder 1 tsp ground turmeric 1
heaped tbsp gluten free plain
flour 100g Basmati rice 400 ml water Coriander & spring onion to serve
Dough 2
tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2
heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar 1
tablespoon (11g) refined coconut oil, melted (but not hot) 3
tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1
tablespoon (132g) light spelt
flour, plus more for kneading 1/8 teaspoon fine sea salt Pinch
of ground cinnamon
2
Tablespoons dry yeast,
heaping 1/3 cup warm water (110 - 115 degrees) 9 cups
flour, divided (you can use any mixture
of white or whole - wheat
flour you'd like) 2 cups warm milk (110 - 115 degrees) 1 cup butter, melted 1 cup sugar 6 eggs 2 teaspoons salt 3 - 4
Tablespoons butter, melted
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
Mix 75 g
of white wheat
flour, 75 g
of water, and 1
heaping tablespoon of your base sourdough starter.
Starter 75 g water 75 g strong white wheat
flour 1
heaping tablespoon of your (active) sourdough starter Dough all
of the above starter 400 g strong white wheat
flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g
of caster sugar (10 %) 7 g salt (1.75 %) 130 g butter, cubed and slightly soft but still cold (32.5 %) Filling 150 g roasted and ground hazelnuts 180 g melted dark chocolate
1 3/4 cups almond or soy milk 1
tablespoon apple cider vinegar 1/4 cup
of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup
of sifted spelt
flour (white) 3/4 cup whole spelt
flour 1/4 cup whole rye
flour 1/3 cup potato starch 1
heaping teaspoon baking soda 1
heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
In the evening, mix 150 g
of whole grain wheat
flour with 150 g
of water and 1
heaping tablespoon of (active *) rye sourdough starter.
Grab your bowl
of apples, add 2
tablespoons of flour, 1 cup
of sugar, 1/2
tablespoon of salt, 1
tablespoon of cinnamon, and the
heaping spoonful
of butter.
Nut - free alternatives: Instead
of 2/3 cup almond
flour, use 4
heaped tablespoons (48 g / 1.7 oz)
of coconut
flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese.
Again, just follow the recipe for white or brown gluten - free bread but instead
of using a loaf tin, using a large wet spoon, neatly place
heaped tablespoons of the bread mixture onto a greased and
floured baking tray.
You can use 2
heaping tablespoons of fine coconut
flour instead
of the 4
tablespoons of flax meal and it will work just fine (I prefer it even better).
You can use 2
heaped tablespoons (24 g / 0.9 oz)
of coconut
flour instead
of the flax.
Nut - free version: Use 1
heaping tablespoon of coconut
flour instead
of 2
tablespoons of almond
flour.
I used to soak my oats in water with a
heaping tablespoon of fresh ground whole wheat
flour at room temperature (about 69 F) and never had a problem.