1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup
nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
Not exact matches
1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic
neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any
nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
For brushing on the top of the loaf (optional): 2 tb plain unsweetened
nondairy milk 1 tsp canola or other
neutral oil