Oh and did you try making nut
milk out of the flour?
Not exact matches
Here I am: with a real breathing metaphor
of contentment and peace, with a
milk - drunk, blissed -
out,
flour - sack
of a baby, thick with goodness, and something breaks through the veil between earth and heaven, I understand down in my marrow and now I can't think
of God as anything other than Abba.
and I have a quick question about the «ground almonds» - I recently made a big batch
of your almond
milk (turned
out great < 3) and I dried
out the pulp in the oven to make almond
flour.
Quinoa
flour can sometimes be a bit more absorbent so if you're find the batter is SUPER thick (it should be thick but still stirable) add a bit
of non-dairy
milk to thin it
out.
Forgot to buy coconut
milk so used greek yogurt instead and grated apple instead
of apple sauce and corn starch for arrowroot
flour (ok, I didn't have a few ingredients but it still came
out great Frosting is so good (yes, I licked my spatula clean) I came here via Pinterst now I need to check
out the rest
of your recipe.
Pulling
out the calculator you can figure that the sugar is 55 %
of the
flours, equaling 170 g, eggs at 32 % would be 100g (or two large eggs), liquid (the
milk and lemon juice) at 70 % would be 220g, and the fat (butter) at 37 % would be 113 g. It's a specific ratio, but it worked for this jam filled muffin, and I was happy with the results.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add
flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups
of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and
flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes
out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Line muffin pan with paper liners - In the bowl
of an electric mixer, whisk together the coconut
milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the
flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes
out clean - Transfer to a cooling rack to cool completely
Subbed the bob red mill's gluten free four 1:1 baking
flour, used extra oil in place
of milk and some goat
milk yogurt because that's what we had and still turned
out great!
I used the one cup
of all purpose
flour and it ended up coming
out little thicker than I personally like so I added another splash
of cashew
milk and it ended up turning
out great!
Coconut
flour also has incredible absorbing powers so depending on where you bought it and where you live (humidity), you might have to add some water or your choice
of milk to smooth it
out.
Used 2 % Greek yogurt and 2 %
milk instead
of whole and swapped
out a half cup
of AP
flour for whole wheat
flour.
For the Orange Sponge Cake: 2 3/4 cup cake
flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest
of one orange 1/2 vanilla bean, seeds scraped
out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup
milk
Pastry cream is basically a custard made
out of milk and egg yolks thickened with all purpose
flour and / or cornstarch — neither
of which I wanted to use.
I did make a few substitutions though, because I lacked some ingredients: half & half for
milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add another tablespoon
of coconut
flour, and they turned
out perfectly fluffy and delicious.
I made these yesterday and they turned
out beautiful.my tiny modifications: I have used plain
flour instead
of buckwheat, a mixture
of milk and plain yoghurt instead
of buttermilk and added 1/2 a banana more, I used the olive oil and not the butter.
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was
out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup
milk 2 cups unbleached all - purpose
flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
It's seems that a slab
of homemade bread made with
flour milled on the premises, spread with locally produced raw
milk butter or organic nut paste, isn't
out of line.
After substituting the buttermilk with
milk & lemon juice, I ran
out of four so I dredged half the batch
of chicken from the
flour to the
milk into a some panko I had in the pantry.
Made with oats, Kamut
flour, maple syrup, almond
milk, and coconut oil, these cookies take (most
of) the guilt
out of the cookie jar.
All you do is make a roux
out of butter and the simple
flour blend, then add the
milks and the cheese with a bit
of seasoning, and mix in the cooked pasta.
1 3/4 cup
of white spelt flavour (this is my favourite
flour to make waffles with as they turn
out really fluffy) 1 1/4 cup
of creamy almond
milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan salt or sea salt
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped
out pinch
of fine sea salt 1,5 dl (2/3 cup) whole
milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose
flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
I checked
out Shelley's site too and noticed the modifications you've done to the recipe, i.e, cold butter vs. room temp, equal amount
of cake
flour and APF vs. 1 3/4 cup cake
flour and 1 1/4 cup APF, and lastly 1 1/2 cup
milk vs. 1 cup.
Came
out well.Substituted with equal amount
of whole wheat
flour, 1/8 cup
of olive oil instead
of butter, skipped the dry
milk n followed the recipe.
For a large breadmaker - measure
out 3 cups unbleached wheat
flour 1 tablespoon salt 1 cup warm water 1 tablespoon sugar (honey) 3/4 cup powdered
milk one egg, beaten 4 tablespoons (1/2 stick) butter or margarine 2 teaspoons instant yeast 1 cup
of steamed soybean pulp, cooled (Okara)
Really, the only things she will eat rights now — roasted pastured chicken and the crispy skin, raw
milk, raw cheese occasionally, pasture butter made into homemade fudge, grassfed buffalo or beef meatballs, avocado (though not much lately), kale chips, roasted broccoli, pumpkin pancakes (but we're running
out of pumpkins to roast and puree) and some baked treats made with sprouted brown rice
flour.
i'm quite serious here tough, i always used to be the one thinking that dessert needs to be made
out of flour, sugar,
milk and tons
of chocolate.
my recipe is basically 1 can lower fat coconut
milk, vital wheat gluten 2 parts 1 part chickpea
flour and a half a cup
of nutritional yeast as the part that never varies (I say one part two part because the amount
of flour seems to vary) depending on if I want a «chicken style» or meat style, I also use the following (for the chicken style I leave
out the fennel and all things red.)
I used 1 cup
of whole wheat
flour and coconut
milk because that's all I had on hand, but the sticky bread still turned
out nicely.
Shannon at Nourishing Days has created the absolute best recipe for Fluffy Coconut
Flour Pancakes I've ever tried... I've made this recipe dozens
of times using both coconut
milk and heavy cream and they always turn
out great!
I subbed with what I had: 3/4 cup regular Evoo + 1/4 cup lemon olive oil; regular white
flour; some almonds I ground
out of the freezer (so there were some big chunks left in the grinder), 1 / 4 cup flax seeds, chopped truffles, almond
milk, and dried rosemary.
Came
out perfect:) I hate when people change the whole recipe but here I just wanted to make do with what I had at home so since I didn't have whole - wheat
flour I just used white
flour, I used Turkish strained yogurt which wasn't liquid enough so I had to add some extra
milk and I also doubled the spices (because you can never have enough cinnamon hehe I probably put about a tablespoon
of cinnamon and a tablespoon
of pumpkin spice which is basically cinnamon, cloves, nutmeg etc).
I used Ripple instead
of the almond
milk (slightly diluted / thinned
out) and used oat
flour for the almond
flour.
Once the liver came
out, she threw a bit more bacon fat (or butter) in the skillet, stirred in a bit
of flour (to make a roux), added a bit
of milk and cooked to thicken.
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Square Meal Round Table's Roasted Balsamic Strawberry Pavlova The Cooking
of Joy's Strawberry Matcha Cream Cheese Tart This Healthy Table's Strawberry Tahini Shortcake
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Milk Donuts The Wood and Spoon's Strawberry Icebox Pie Smart in the Kitchen's Rustic Strawberry Galette The Herb and Spoon's Strawberry - Jam Filled Brioche Donuts Better with Biscuit's Strawberry Cobbler My Kitchen Love's Strawberry Rhubarb Tart Sift and Simmer's Rose Strawberry Hibiscus Mille Crepe Cake What Great Grandma Ate's No Bake Strawberry Cheesecake Bars (Paleo, Vegan) A Modest Feast's Greek Yogurt With Crispy Quinoa and Roasted Strawberries Hola Jalapeno's Strawberry Pink Peppercorn Margarita Worthy Pause's Strawberry - Basil Shrub Cocktail Hot Dishing It
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Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt Lemon Thyme and Ginger's Strawberry Basil No Churn Ice Cream Jessie Sheehan Bakes» Strawberry Basil Turnovers Bavette Meat & Provisions» Pickled Green Strawberries Rezel Kealoha's Apple Cider Rose Poached Strawberries with Thyme Flowers Made from Scratch's Roasted Strawberry and Basil Ice Cream Eat Cho Food's Strawberry Basil Glazed Donuts What's Karen Cooking's Strawberry Eton Mess More Icing Than Cake's Strawberry, Balsamic & Black Pepper Babka Well Seasoned Studio's Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries Farm & Coast Cookery's Strawberry & Thyme Shortcake Marianne Cooks» Strawberry Madeleines Clean Plate Club's Mini Strawberry Bundt Cakes with Lemon Glaze My Berkeley Kitchen's Strawberry Kale Salad with Balsamic Vinaigrette The Cinnaman's Rose Hibiscus Strawberry Icebox Pie Prickly Fresh's Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette Maren Ellingboe's Angel Food Cake with Whipped Cream & Strawberries Fufu's Kitchen's Vegan Strawberry Ice Cream Sandwiches What Annie's Eating's Vegan Strawberry + Basil Ice Cream Katie Bird Bakes» Strawberry Crumble Bars Cosette's Kitchen's Strawberry Shortcake Blossom to Stem's Strawberry Pavlova with Mezcal and Lime Babby Girl Yum's Strawberry Spinach Almond Salad It's a Veg World After All's Butter Lettuce Strawberry Salad with Poppyseed Dressing Le Petite Eats» Strawberry Orange Blossom Tartlets Cooking with Cocktail Ring's Basil Balsamic Strawberry Shortcake Ful - Filled's Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream The College Housewife: Mixed Berry Whiskey Crisp Frosting and Fettuccine's Strawberry Basil Layer Cake with Strawberry Simple Syrup Zestful Kitchen's Strawberry & Pine Nut Brittle Salad
Forgot to buy coconut
milk so used greek yogurt instead and grated apple instead
of apple sauce and corn starch for arrowroot
flour (ok, I didn't have a few ingredients but it still came
out great Frosting is so good (yes, I licked my spatula clean) I came here via Pinterst now I need to check
out the rest
of your recipe.
I baked these yesterday using Authentic Foods Classical
Flour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderf
Flour Blend (Brown rice
flour, potato starch, tapioca flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderf
flour, potato starch, tapioca
flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderf
flour) subbing for the 1 1/4 cup
of brown rice
flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderf
flour, potato
flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderf
flour, and tapioca
flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderf
flour the recipe called for since I had it on hand and used an almond / coconut
milk blend instead
of regular
milk and they came
out wonderfully.
I did make a few substitutions though, because I lacked some ingredients: half & half for
milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add another tablespoon
of coconut
flour, and they turned
out perfectly fluffy and delicious.