Hi Lor, I made this bread that is nut - free: Nut - Free Keto Buns And one of the recipes here: Low - Carb & Paleo Bread - The Ultimate Guide You could use coconut flour in this recipe but will need to use
more eggs and water (coconut flour is more absorbent).
It needed a lot more oil,
more eggs and some water to become something I could work with.
Not exact matches
Hi Ashley, for the
eggs you could try using less dates
and adding a little
more water to see if that helps.
You can try by adding
more pumpkin,
and if you really need it, flax meal mixed with hot
water to make «
egg whites».
Beat the
eggs with 2 tablespoons
water in a wide shallow dish, add the flour to a separate wide plate
and add half the pretzel mixture to a large, shallow bowl or dish (add
more pretzel mixture as needed).
Next you head into the supermarket (remembering that you had to actually dress up, do your hair, fix makeup etc. to do this)
and wander the aisles wasting time looking at ingredient lists
and trying to remember if the gums, preservatives
and additives have dairy /
eggs in them... taking the rolls to the counter, working out whether or not you want to go through the self checkout or keep a checkout operator employed for a few
more years... pay... get back in the car... find somewhere to buy bottled
water for the dogs... drive 50 km home... unpack dogs
and buns
and suddenly getting up, stretching... wearing whatever the heck you like with your hair in the air, no makeup, dogs within a hard stares range in case they feel like eating the furniture while you are working
and that slow measuring out, baking etc. doesn't seem so time consuming any
more.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season
and parboil for 5 minutes / Drain
and set aside / Thinly slice 1 or 2 medium onions
and sauté slowly in butter
and olive oil / When onions are translucent
and tender add 1/2 cup shredded smoked salmon
and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon
and dill together
and cook a few
more minutes / Remove from heat
and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering
water, cover
and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5
eggs, 1 1/2 cups whole milk / Season
eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm
water 1/2 cup (118 ml) olive or vegetable oil, plus
more for greasing the bowl 5 large
eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot
water and drained Poppy or sesame seeds for sprinkling.
Sukrin Melis dissolves
more easily than regular Sukrin,
and is suitable for: Cakes
and desserts that are not baked (for example, cheesecake) Baked goods Cream cheese icing, buttercream Glace icing, made with
water, milk, lemon juice or
egg white * Iced tea
and other cold drinks Smoothies Decorating
and dusting Made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm
water 1/2 cup (118 ml) olive or vegetable oil, plus
more for greasing the bowl 5 large
eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot
water and drained Poppy or sesame seeds for sprinkling.
Next time I'll try reducing the
water by 3/4 of a cup
and adding an extra two
eggs to the recipe
and a quarter cup of honey
and maybe that will yield a
more traditional result.
To read
more about the show
and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup
water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4
eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1
egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus
more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons
water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt
and freshly ground black pepper (to taste)
ingredients CAKE BARS: 1
and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus
more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1
and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup
water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large
eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large
egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
i learned: one
egg (medium to large), 100g flour (you could go adventurous here
and use spelt flour — a native grain to the swabian alb, true spaetzle domain)
and a small amount of lukewarm
water (which you add at the very end, to see how much you actually need — not
more than 125 ml on 4
eggs, so maybe... 1/4 cup per
egg?)
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies,
and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml)
water 3 ripe but firm pears, peeled, cored
and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2
eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
Normally it would be a three step process, flour,
egg, bread crumbs or
more often I would make it like my mother - in - law did, she whipped up a batter of flour,
eggs,
water to thin it, lots of romano cheese
and parsley, oh it's so good!
If you are not doing the cutting, flicking or ricing method, you will want the dough a bit softer (add another
egg and more water) to scrape through the Stainless Steel Spätzle maker.
I have made it with less
eggs and more water and it turned out fine.
If I wanted things
more glisten - y
and coated I'd likely stir some reserved pasta
water, broth,
and / or cream back in with the
eggs.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt
and Freshly ground black pepper 2
eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu,
water pressed out
and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce,
more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed
and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup
water, ice cold, or
more if necessary OR 1 large
egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Reci
egg with 2 teaspoons of
water, or
more if necessary
Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Reci
Egg Wash 1
egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Reci
egg mixed with 1 tablespoon of
water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
3-1/2 cups bread flour plus
more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large
egg, lightly beaten 1-1/2 tablespoons vegetable oil plus
more for greasing 1/2 cup warm
water 1
egg white for glaze Poppy seeds, sesame seeds, coarse salt
and dried onions for topping
Add
egg,
water,
and ginger
and beat 2 - 3 minutes
more.
1 cup warm
water 3/4 teaspoon instant yeast 3 tablespoons extra virgin olive oil, plus
more for bowl
and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus
more for dusting 2 teaspoons coarse salt, plus
more for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego
and parmesan), plus
more for sprinkling 1 large
egg, lightly beaten Freshly ground pepper 3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)
Slowly add the
egg to the simmering
water and leave it in the
water for about 3 minutes (if you prefer a
more runny
egg - leave it in the
water for less time).
ingredients POACHED SALMON: 5 cups
water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus
more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH CREAM SAUCE: 3
egg yolks 2
and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt
and freshly ground pepper
So to the person above with the
egg intolerance, I'm sorry, but maybe with a
more specific
egg substitute in powder form
and if you cut back on the
water you need to originally add... ya may have success.....
ingredients HAM BRODO: 1 - 2 ham hocks 2 pounds turkey bones 1 yellow onion (peeled, quartered) 2 carrots (peeled, roughly chopped) 2 stalks celery (roughly chopped) 10 - 12 quarts
water TORTELLINI FILLING: 1 1/2 pounds pre-cooked ham (off the bone, finely chopped) 1 large
egg (beaten) 2 cups Parmigiano - Reggiano (freshly grated, plus
more to garnish) 1/4 teaspoon nutmeg (freshly grated) Kosher salt
and freshly ground black pepper (to taste) TORTELLINI PASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dusting)
ingredients JELLY DONUTS vegetable oil (for frying) 1 2 - ounce bar fresh yeast 2
and 1/2 cups warm
water 1/2 cup granulated sugar (divided) 8 cups all - purpose flour (plus
more for dusting) 1
and 1/2 sticks margarine pinch salt 2
eggs 1 carrot (top removed, peeled) 2 cups strawberry jelly 1
and 1/2 cups confectioner's sugar
However, I attribute the success
more to the
water and the baking time; the
egg is merely a luxury addition that acts as a safety net for the pudding texture.
1.5 tablespoons extra-virgin olive oil 2 onions, peeled
and finely sliced 1/4 stalk celery, finely chopped Salt 1/4 dry white wine 1 14.5 - ounce can (4o0 grams), peeled tomatoes 1/4 teaspoon chile flakes (or
more to taste)
Water 4
eggs 4 slices Tuscan bread (or crusty white loaf), preferably stale
ingredients DOUGH: 1 1/3 cups all purpose flour (plus
more for dusting) 2 teaspoons Kosher salt 3/4 teaspoon active dry yeast 1/2 teaspoon granulated sugar 1 tablespoon canola oil (plus
more for greasing bowl) 1/3 cup milk (warmed) 1/3 cup
water (warmed) CHEESE FILLING: 3 cups low - moisture mozzarella cheese (shredded) 1 1/4 cups feta cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large
egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt
and freshly ground black pepper (for tasting)
This is a pretty healthy vegan
egg yolk substitute because it is
water soluble
and makes LDL cholesterol (bad cholesterol)
more soluble
and therefore
more easily eliminated from the body.
Many recipes requiring 1 - 3
eggs can still be produced by omitting the
egg altogether
and adding a bit
more water, soybean oil or soymilk.
Ingredients: creamy sweet pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled
and drained (if using frozen, thaw), divided 2 1/2 tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large
egg yolk, room temperature zest of 2 lemons salt
and pepper to taste ravioli dough: 2 cups all purpose flour, plus
more for dusting 1/2 cup semolina flour, plus
more for dusting 1/2 teaspoon salt 2 large
eggs, room temperature 1/4 -1 / 3 cup
water
Keeping
eggs in, essentially,
water for 3
more days seemed unsafe
and unappetizing, so we peeled them ---- which was a mess because the softened shells stuck to the
eggs in a gross way ----
and put them in new full - strength brine.
I'm trying to eat as much as I can because of its nutritional benefits: — they can help your diet by making you feel full (it's because they absorb 10 times their weight in
water, forming a bulky gel)-- they are the richest plant source of Omega - 3 — chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar — they are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons — chia seeds are rich in antioxidants that help protect the body from free radicals, aging
and cancer — chia seeds contain no gluten or grains — the outer layer of chia seeds swells when mixed with liquids to form a gel (this can used in place of
eggs to lower cholesterol
and increase the nutrient content of foods
and baked goods)(
More info here.)
If it's too dry, simply add a couple of Tablespoons of
water or
egg,
and if it's too wet just add a few
more breadcrumbs.
In this recipe, Nigella uses a
water baths to whip up a creamy
and luxurious garlic flavored yogurt that is then served with a poached
egg (she likes lemon juice instead of vinegar which gives a much
more pleasant fragrance)
and some toasted buttered sourdough slices
and before I forget a generous drizzle of browned butter seasoned with Aleppo pepper.
There are numerous types of frostings (icings), both thick
and thin, cooked
and uncooked, starting with a simple mixture of powdered sugar
and water, to beating hot sugar syrup into stiffly beaten
egg whites...
More on Icing
Coconut flour also soaks up liquid so you'll need to add
more milk or
water and use
more eggs to bind the ingredients together.
Once the chickpeas are ready, turn the heat off
and leave the chickpeas to cool down in its cooking
water (this infuses the cooking
water with
more protein, which gives aquafaba its miraculous properties of an
egg white).
Once ingredients have simmered 20 — 30 minutes (depending on desired shade), lift or strain the ingredients out of the
water and allow the
water to cool to room temperature though you may wish to try keeping the ingredients in the colored
water to give the
egg more texture as the dye will become concentrated in areas where the vegetable touches the
egg.
Whole
eggs,
egg whites,
water, nonfat dry milk, premium
egg blend (isolated pea product, salt, citric acid, dextrose, guar gum, xanthan gum, extractive of spice, propylene glycol
and not
more than 2 % calcium silicate
and glycerin to prevent caking), soybean oil, butter alternative (liquid
and hydrogenated soybean oil, salt, soy lecithin, natural
and artificial flavors, beta carotene (color), TBHQ
and citric acid added to protect flavor, dimethylpolysiloxane (antifoaming agent added), salt, beta - carotene (color).
Sifting through
more than 400 droppings with fine - meshed sieves, they discovered that two - thirds of the samples contained hundreds of
water flea
eggs, bryozoan statoblasts,
and even fragile
water bug
eggs.
Pasta, rice, vegetables, fruit, fish, chicken
and eggs all contain 50 per cent or
more water - so fuel up on these after exercise.
1 tablespoon cod liver oil daily, (mixed with
water or a little fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw
and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or
more eggs daily, preferably from pastured chickens Additional
egg yolks daily, added to smoothies, salad dressings, scrambled
eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish
and fish
eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies, etc..
To the «buttermilk», add
eggs, melted butter, vanilla extract,
and coconut milk or
water (may need to add
more if batter is too thick).
even after adding
more water and egg it was still a little too think so im going to add
more water and see what happens