1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and
keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries
This blended mixture can also be pre-made and
kept in a glass jar in the refrigerator (for approximately one or two weeks — discard if moldy), and used for spot treatments for bug bites and stings.
Not exact matches
Keep this «scrub base»
in a
glass jar with a screw top
in your
refrigerator until ready to use.
And around the world, modern cooks now pack their kimchi into big
glass jars and
keep it stored
in the
refrigerator.
When stored
in a lidded
glass jar, the milk will
keep for up to 4 days
in the
refrigerator.
This dressing will
keep for at least a month
in a
glass jar in the
refrigerator.
Your almond milk should
keep in a
glass mason
jar for about 5 - 7 days
in the
refrigerator.
And a little tip: I store mine
in the
refrigerator in a
glass jar to
keep them fresh longer.
This seafood cocktail sauce will
keep for several days
in an airtight
glass jar in the
refrigerator.
If you really love oven - roasted garlic, and have some on hand
in the
refrigerator (I find the garlic puree is really easy to store and
keeps for ages, not
in oil, just plain garlic puree
in a covered
glass small
jar, and those seriously deathly spores don't grow), simply stir
in a spoonful when the soup is nearly finished cooking and has reduced substantially.