Add a couple
of teaspoons of baking powder, followed by a cup of white vinegar.
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2
teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1
teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1
teaspoon baking powder Pinch
of salt 1 1/4 cups chocolate chips
In a bowl, combine 2 2/3 cup flour, 2
teaspoons each
of baking soda and
baking powder, 1 1/2
teaspoon cinnamon, 1/8
teaspoon ground cloves, 1
teaspoon salt and 1/2
teaspoon nutmeg.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon
of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4
teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2
teaspoons baking powder 1
teaspoon vanilla
To this, add one
teaspoon of baking powder and stir well until the mixture blends well.
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
General rule
of thumb is 1 to 2
teaspoons of baking powder or 1/4
teaspoon of baking soda plus 1/2 cup (120 ml)
of an acidic ingredient, leavens 1 cup (140 grams)
of all purpose flour.
Also, increase
baking powder to a total
of 1 1/2
teaspoons.
While the cherries are cooking, combine the 1 cup
of flour, 1/4 cup sugar (I used a mix
of white and brown), 3/4
teaspoon baking powder, 1/4
teaspoon baking soda and 1/4
teaspoon salt into a large mixing bowl.
In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2
teaspoon baking powder, and 1/2
teaspoon each
of salt and cinnamon.
Used 4 bananas, 1 tablespoon
of rum instead
of bourbon, added 1
teaspoon baking powder.
I added an extra half
teaspoon of baking powder because I reckoned the mixture would be heavier with the oil.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
You would also need to add around 2 heaped
teaspoons of baking powder as almond meal has no raising agent.
Ingredients: 1/2 cup butter 1 cup sugar 1/4
teaspoon salt 1 large egg 1 1/2
teaspoons vanilla extract 1 cup all purpose flour 1/2
teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup
of milk chocolate drops and 1/2 a cup white chocolate drops).
Added in a
teaspoon of baking powder as some
of the comments suggested, as well as nutmeg, cinnamon and a large spoon
of Old Monk Rum — a big favorite here in India.
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1
teaspoon of salt 3/4 cup (6 fl oz or 170 g)
of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1
teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1
teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2
teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch o
Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch o
Powder (where to find
baking powder) 1/2 teaspoon Bicarb Pinch o
baking powder) 1/2 teaspoon Bicarb Pinch o
powder) 1/2
teaspoon Bicarb Pinch
of Salt
5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa
powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch
of salt Confectioner's sugar, for dusting
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2
teaspoons baking powder 1/4
teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
2 cups all purpose flour 1 1/2 cups white sugar 2
teaspoons baking powder 1/2
teaspoon salt zest and juice
of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1 tsp
baking powder 1/2 tsp
baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1
teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
I read that doubling a recipe doesn't mean you need to double the
baking soda /
powder, so I only added one extra
teaspoon of baking soda.
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 plain.
Cake 5 large eggs, separated 1 cup granulated sugar, divided 1
teaspoon vanilla extract 1/3 cup whole milk 1 cup all - purpose flour 1 1/2
teaspoons baking powder Pinch
of salt
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2
teaspoons of baking powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
In a bowl, sift together 2 1/2 cups
of cake flour, 2
teaspoons of baking powder and 1/2
teaspoon each
of cinnamon, nutmeg, fine salt and
baking soda.
Egg Replacer, according to package directions 4 tablespoons pureed silken tofu + 1
teaspoon baking powder Replacing more than two eggs will change the integrity
of a recipe.
2 cups
of all - purpose flour 1/2 cup
of sugar 2.5
teaspoons of baking powder 1
teaspoon of flax seed meal 1/2
teaspoon of salt 1/2 cup
of crunchy peanut butter 1/4 cup
of creamy peanut butter 1 cup
of almond milk 2 tablespoons
of butter 2 eggs 1/2 cup dark chocolate chips (optional)
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1
teaspoon of each:
baking powder,
baking soda and sea salt 2
teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4
teaspoon pure almond extract 1
teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Add in coconut flour,
baking powder, xantham or guar gum, stevia packets, and 1/4
teaspoon of cinnamon.
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa
powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2
teaspoons baking soda pinch
of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1
teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4
teaspoon of garlic
powder a pinch or two
of cayenne 1/2
teaspoon of chili
powder 2
teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4
teaspoon of salt fresh ground pepper 1/2
teaspoon of baking powder 2 eggs, lightly beaten
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for
Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2
teaspoons vanilla extract 400g all purpose flour 1
teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
baking powder 1
teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
baking soda pinch
of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
My research tells me that self - rising flour includes 1 1/2
teaspoons baking powder and 1/2
teaspoon salt for each cup
of flour so using self - rising flour will almost double the leavening in this recipe.
Ricki: I can't say I was too fond
of spending four days meticulously reading through every single 1/4
teaspoon baking powder, 1/2
teaspoon cinnamon, 1/8 cup psyllium husk, 135 grams all - purpose flour, pinch
of salt, and so on, for every single recipe on all 224 pages
of the book, one line at a time, to proofread the final galleys.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
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
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda pinch
of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1
teaspoon baking powder 1/2
teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2
teaspoons ground cinnamon 1
teaspoon ground nutmeg 1
teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking powder 1
teaspoon baking soda pinch
of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Hi Marlene, To make your own self - rising flour for this recipe, you'll need 1 1/2 cup
of all - purpose flour with 2
teaspoons of baking powder and 1
teaspoon of salt.
I usually add a bit more
baking powder, about 1/2 to 1
teaspoon more, and maybe 1/2
teaspoon of baking soda extra to give it a bit more boost to rise more.
1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup
of coconut milk (from the carton) 1/4 cup applesauce 2
teaspoons baking powder 1
teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup
of chopped macadamia nuts (also added after)