You might consider using a little over half the yeast next time to see if that helps, and we sure you're either measuring your flour by weight with a scale or fluffing and sprinkling it into the measuring cup one spoonful at a time to ensure
light cups of flour.
This will help you measure
light cups of flour, and the resulting muffins should be tender but hold their shape.
This will help you measure
light cups of flour that weigh about 4 ounces per cup.
Not exact matches
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I used
light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP
flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch
of salt
3 to 4 ripe bananas, smashed 1/3
cup (75 grams) melted salted butter 3/4 to 1
cup (145 to 190 grams)
light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch
of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2
cups (190 grams)
flour
Streusel: 1/2
cup all - purpose
flour 1/4
cup light or dark brown sugar 1/2 teaspoon ground cinnamon pinch
of Kosher or sea salt 4 tablespoons unsalted butter, very cold
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams)
light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat
flour (or
flour mixture
of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
1 1/4
cups of All - Purpose
Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour (King Arthur
Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour is preferred) 1
cup of whole wheat
flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon
of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole milk (I used
light and it worked fine) 300g strong white
flour 150g wholemeal
flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1
cup) each sultanas and black currants 1
cup of strong black tea
1 1/2
cups all - purpose
flour 1 teaspoon cornstarch 1/2 teaspoon cream
of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted butter, softened to room temperature 1/2
cup granulated sugar 1/4
cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1
cup M&M s milk chocolate candies
I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are
light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per
cup and I only use 1/4 tsp per
cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free
flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots
of gluten free stuff... am I on the right track?
2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose
flour (this is a little shy
of 3/4
cup) 1/2
cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3
cup pecans, coarsely chopped 3
cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4
cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
1 can coconut milk (not
light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond
flour 1
cup macadamia nut
flour (or use all almond
flour) 1/2
cup arrowroot or tapioca
flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
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
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4
cups (175g) all purpose
flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup (113g / 1 stick) unsalted butter, room temperature 1/2
cup (88g) packed
light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4
cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat
flour 375g dark rye
flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread
flour (German Type812 didn't have other, should correspond to American AP or
light bread
flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
1 1/2
cups spelt
flour scant 1
cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3
cup fresh squeezed orange juice (about 2 oranges) zest
of 2 oranges 2/3
cup light olive oil 1/4
cup chopped candied orange peel powdered sugar, optional, for dusting
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1
cup margarine, softened and must have 80 % vegetable oil 3/4
cup packed dark brown sugar 1/2
cup packed
light brown sugar 1/4
cup molasses 1/2
cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4
cup all purpose
flour 1 1/2
cups dried cranberries 1 package
of white chocolate melting wafers (56 total circles) Directions: 1.
1 large onion cut into 1/4 ″ slices 1
cup of flour 1 teaspoon
of baking powder 1 teaspoon
of paprika 1 egg beaten 1
cup of light beer 1 teaspoon
of garlic salt 1 teaspoon
of freshly ground pepper 1
cup of breadcrumbs Deep fryer with Canola or vegetable oil
Ingredients 1 large onion cut into 1/4» slices 1
cup of flour 1 teaspoon
of baking powder 1 teaspoon
of paprika 1 egg beaten 1
cup of light beer 1 teaspoon
of garlic salt 1 teaspoon
of freshly ground... continue reading...
cans
of chunk
light tuna in water 1/4
cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (
flour tend to work best) 4 leaves
of lettuce 8 slices
of cucumber 4 slices
of a cheese
of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
all - purpose
flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2
cup firmly packed
light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
1 1/2
cups all - purpose
flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch
of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1
cup packed
light brown sugar 4 tablespoons unsalted butter, melted 1/4
cup vegetable oil 1
cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar, for sprinkling
2 c. Gluten - Free
flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF
flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks
of just barely softened butter 1
cup of granulated sugar 1/2 c.
light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips
Meanwhile, mix regular sugar, 1/4
cup flour juice and zest
of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is
light and fluffy, them pour this mixture over the cooled crust.
Start with one
cup of flour — either all purpose or a mixture
of half all purpose and half cake
flour for an extra
light biscuit.
1/2
cup all - purpose
flour 1
cup old - fashioned oats 1/4
cup light brown sugar 1/4
cup pine nuts Zest
of 1 lemon 1/4 teaspoon salt 1/2
cup (1 stick) unsalted butter 1
cup fresh or frozen blueberries
1 1/2
cups whole wheat pastry
flour 1
cup cake and pastry
flour 1 tablespoon baking powder 1/2
cup light brown sugar 1/2 teaspoon salt 2 large eggs 1
cup buttermilk 1/4
cup butter, melted and cooled slightly zest
of 2 lemons 1
cup of berries (I used strawberries) 3 tablespoons large grain raw sugar 1 teaspoon large grain salt (I used Kosher salt)
about 30 threads
of saffron (to yield 1/8 teaspoon ground saffron) 1/2 vanilla bean 2 tablespoons milk 2
cups (9.9 oz / 280 g) all - purpose
flour 1 teaspoon baking soda 1/2
cup (4 oz / 113 g) unsalted butter, at room temperature 1/2
cup (3.5 oz / 100 g) granulated sugar 1/2
cup (3.8 oz / 109 g) packed
light brown sugar 1 teaspoon kosher salt 1 egg (1.8 oz / 50 g), at room temperature 1/2 teaspoon vanilla extract
Dry Ingredients for Country Homemade Wheat Bread: 3
cups whole wheat
flour (fine quality wheat
flour is preferred for a
lighter result) 3 Tablespoons unsalted butter, sliced, room temperature or cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1 teaspoon salt 1 package
of rapid rise yeast (about 2-1/2 teaspoons)
2
cups all - purpose
flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1
cup (2 sticks) unsalted butter, softened (I used 1 tub
of Smart Balance
Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking
Light) 3/4
cup granulated sugar 3/4
cup packed
light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking
light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2
cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1
cup of chocolate chips) 1/2
cup shredded unsweetened coconut 3/4
cup pecans (3 ounces) Vegetable - oil cooking spray
1
Cup White Farro
Flour 1
Cup Whole Grain Farro
Flour 1
Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1
Cup Granola
of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3
Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups
Light Buttermilk Topping: Additional Granola
1 1/4
cups of All - Purpose
Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour (King Arthur
Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour is preferred) 1
cup of whole wheat
flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon
of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce (I used peach apple) 1/2
cup of light brown sugar 1 teaspoon vanilla extract 1
cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
ingredients FOR THE CUSTARD: 2
Cups heavy cream 2
Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2
cups sugar 1/2
Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup cornstarch FOR THE CAKE: 2 1/4
cups all purpose
flour (spooned and leveled) 1
cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup sugar 1/2
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2
cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup cold water 3/4
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream
of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1
cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup reserved for garnish) 1/4
Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3
cups heavy cream (chilled) 2 tablespoons powdered sugar
It is slightly heavier with the almonds - though not in a bad way - so if you want a
lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten - intolerant, then replace the 1 1/2
cups almond meal with 3/4
cup plus 1 tablespoon
of all - purpose
flour.
for the streusel 70 g (1 dl + 1 heaping tbsp; 1/2
cup) brown rice
flour 40 g (3 tbsp)
light muscovado sugar pinch
of salt 50 g (3 1/2 tbsp) unsalted butter 2 tbsp almond meal Preheat the oven to 175 °C (350 °F).
3/4
cup whole wheat pastry
flour 3/4
cup white whole wheat
flour 3/4
cup oat
flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3
cup pecan halves, toasted and ground 1/4
cup organic canola oil or other neutral oil 2/3
cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4
cup light brown sugar grated zest
of one small orange 1/2
cup dried blueberries
- Broccoli florets, mushrooms, asparagus spears or other vegetables
of choice 1/2
cup + 2 tablespoons gluten - free all purpose
flour blend
of choice 1/2 teaspoon xanthan gum (if not in
flour blend)- Salt and pepper, to taste 5 ounces
light - bodied gluten - free beer - Oil
of choice, for frying
1/4
cup / 2 ounces / 50g semolina
flour 1 1/2
cups / 6 ounces whole wheat pastry
flour 1/4 teaspoon baking powder 1/4 teaspoon fine grain sea salt 5 ounces (150g) unsalted butter, room temperature 2/3
cup / 3 1/2 ounces (100g)
light Muscovado sugar (or brown sugar) 2 ounces (50g) carrot, grated (about 1/4
cup) 1 ounce (25g) apple, grated (about 1/6
of a med.
1/2
cup (1 stick) unsalted butter, melted 1/3
cup creamy - style peanut butter (not natural - style) 1
cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1
cup all - purpose
flour pinch
of Kosher or sea salt 1
cup old - fashioned oats 3/4
cup semisweet chocolate chips 1
cup M&M s candy
For the pumpkin graham crackers 1
cup whole wheat
flour 1
cup all purpose
flour 1/4
cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4
cup honey 1/4
cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4
cup + 2 tablespoons water 3/4
cup granulated sugar 3/4
cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2
cup butterscotch chips 2 tsp vegetable oil
Mix well to combine and continue mixing as you add 1/4
cup of the
light spelt
flour at a time.
3/4
cup light spelt
flour 1/4
cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt pinch
of ground cinnamon 1/4
cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons plain nut milk 1/4
cup light tahini 1/2
cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1
cup whole raw milk 2
cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4
cup all purpose
flour (makes a
lighter pancake, but I've made it before with spelt
flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead
of the butter or just use both (I totally use both).
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
1/2
cup (1 stick) unsalted butter 1/2
cup creamy peanut butter 3/4
cup granulated sugar 3/4
cup packed
light brown sugar 2 large eggs 2 tsp vanilla extract 3
cups flour * 1/2 tsp salt 1 1/4 tsp baking powder 1/2 tsp baking soda 16 oz semisweet chocolate, chopped 3/4
cup chopped peanuts, optional ** Up to a tablespoon
of milk, if needed
3/4
cup whole wheat or spelt
flour 3/4
cup rolled oats 1/4
cup wheat germ or bran, or oat bran 1/4
cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking powder 1
cup chopped dried sour cherries (or other dried fruit) 3/4
cup chopped bittersweet chocolate 1/2
cup chopped, toasted pecans 3 ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2
cup brown sugar (dark or
light) 2 eggs 1 1/2 teaspoons vanilla extract zest
of 1 orange
Cookie Ingredients: 2
cups light spelt
flour 1/2
cup whole spelt
flour (or all
light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix
of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2
cups evaporated cane sugar 1/2
cup non-hydrogenated vegetable shortening OR 1/2
cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4
cup unsweetened apple sauce 1 tsp ground flaxseed 1
cup pumpkin purée (not pie filling) 2 tsp vanilla extract
crumble topping 1/3
cup light spelt
flour 1 tablespoon maple sugar (or coconut sugar) 1 tablespoon refined coconut oil a good pinch
of salt
Brownies with white chocolate and raspberries own recipe 3/4
cup (170g) unsalted butter, chopped 3/4
cup (150g) granulated sugar 1/2
cup (88g)
light brown sugar, packed 1
cup (90g) unsweetened cocoa powder, sifted 1 teaspoon vanilla extract 2 large eggs, room temperature 1/3
cup (46g) all purpose
flour pinch
of salt 3/4
cup (75g) frozen raspberries, unthawed 100g white chocolate chips Preheat the oven to 180 °C / 350 °F.