flour granulated sugar brown sugar butter * solid shortening vegetable
oil eggs baking powder baking soda milk vanilla extract (and other extracts, if desired) salt colored sugars (red and green) colored sprinkles or any other nonpareils colored icing (either make you own, or buy the already made) chopped nuts shredded coconut M&M's any other toppings you desire at the store unsweetened chocolate food colors
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive
oil or other neutral
oil 1/2 cup / 125 ml plant milk or regular milk 3
eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp
baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Add oats, 1/4 cup coconut, almond milk, chia
egg (or regular
egg), coconut
oil, vanilla,
baking powder, and cinnamon.
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black pepper and
egg; Lisa V's Linguine & White Clam Sauce with white wine, garlic and extra virgin olive
oil; Bone - In Veal Parm Chop oven -
baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.
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 / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1
egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut
oil (more for cooking) 1/2 tsp ground vanilla 1 tsp
baking powder 1/2 tsp cinnamon zest of 1 lemon
Put oatmeal in the blender and blend in high speed till the oatmeal resembles corse flour add
baking powder and mix then add
oil,
egg and milk.
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon
baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut
oil or palm shortening or olive
oil 2
eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp
baking soda 1.5 tsp
baking powder 3 cups white sugar 3/4 cup vegetable
oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3
eggs 1.5 cups hot water
Vegetable
oil, Russet or Yukon Gold potatoes, white onion, kosher salt,
baking powder, all - purpose flour, and an
egg.
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
INGREDIENTS 1 / 4C olive / avocado / coconut
oil 1T raw honey 2
eggs 1/2 tsp pink salt 1C almond flour 1/2 tsp
baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded cheddar
• 1/4 cup coconut
oil • 1/2 cup coconut sugar • 1 large
egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp
baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
You can also use pureed pumpkin as a replacement for both the
eggs and the
oil in brownies (if using a boxed mix, just add a can of pumpkin puree and
bake as directed).
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable
oil 2
eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp
baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3
eggs - 1/2 cup canola
oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp
baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
All you do is mix in
oil, an
egg and some water to the powdered mix, pour it into a pan, and
bake.
1 cup whole wheat flour 1 cup all - purpose flour 1 tsp
baking powder 1/2 tsp
baking soda 1 tsp salt 2 large
eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable
oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
192g all purpose flour 301.5 g granulated sugar 128g unsweetened cocoa powder 1.5 tsp
baking soda 1.5 tsp
baking powder 1 tsp salt 2
eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces canola
oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate
Butternut Squash Cake 4 large
eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable
oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons
baking powder 1 teaspoon
baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt
Filed Under: Breakfast, Desserts, Drinks, Paleo Recipes, Recipes Tagged With: all - natural,
Baking, banana, breakfast, coconut flour, coconut
oil, dairy free, dessert, donuts,
eggs, fiber, fruit, gluten free, grain - free, holiday, maple syrup, paleo, refined sugar - free, vanilla, walnuts, whole 30
Make and
bake cake mix as directed on box for 13x9 - inch pan, using water,
oil and
eggs.
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable
oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large
egg whites 1 large
egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t.
baking powder 2 t.
baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]
1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp
baking powder 50g raw grass - fed unsalted butter (coconut
oil can be used but will give a different taste) 3
eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother)
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
-- 1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1
egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp
baking Pwd - Salt to taste -
Oil to fry
Bake the cake (or cupcakes) as directed on box (I used coconut
oil in place of the butter, and almond milk in place of regular milk, and 2
eggs) yield is around 34 mini cupcakes
1 cup pumpkin puree 1
egg, lightly beaten 1 cup all - purpose flour 1/4 cup sugar 1 tsp
baking powder 1 tsp cinnamon 1 tsp pumpkin spice 1 tsp salt 4 cups canola
oil for frying confectionery sugar for topping
1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable
oil 1
egg 2 cups all - purpose flour 2 teaspoons
baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon
baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
1/2 cup coconut
oil, melted and cooled 3/4 cup coconut sugar 2
eggs, or flax
eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp
baking powder 1/2 tsp cinnamon 1/2 tsp salt
Ingredients 3
eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup
oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp
baking powder 1/2 tsp
baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon
baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons melted coconut
oil 1 large
egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3
eggs 1/2 cup buttermilk 1/3 cup grapeseed
oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp
baking powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated
Cupcakes 1 cup all - purpose flour 1 tsp
baking powder 1/2 tsp
baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large
eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable
oil
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G
Egg Replacer (a dry mix found in
baking aisle) 2 Tb warm water Vegetable
oil for cooking... Continued
almond, almond milk, banana bread, bread, brown sugar, cake, carrot, carrot cake, cheese, chickpea, chickpea flour, cinnamon, coconut, coconut
oil, cream, cream cheese,
egg, fat, banana, milk, nutmeg, oats, pineapple, raisins, salt, walnuts,
oil, mashed, carrots, flour, whole wheat flour, sugar, almond flour,
baking soda, vanilla, coconut flakes, pecans,
baking, muffins, pastry, soda, wheat, ingredients, flakes, topping, applesauce, frosting, cooking spray, flax
3 cups all - purpose flour 1 tsp salt 1 tsp
baking soda 1 tsp
baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola
oil 3 cups chilled pumpkin puree 2 large
eggs 1 tsp vanilla extract
baking powder, bread, brown sugar, buttermilk, chocolate, cocoa powder, courgette,
egg, granulated sugar, nuts,
oil, olive
oil, pastry, salt, self - raising flour, vegetable
oil, vegetables, walnuts, whole wheat flour
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp
baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut
oil (soft, not melted) ○ 2
eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
Ingredients: 1 box yellow cake mix ingredients needed to make cake;
eggs,
oil and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4 cups milk 1 tub Chocolate Frosting Directions: Make cake mix according to directions and
bake in a well - greased 9x13 pan.
Filed Under: Main Dish, Recipe ReDux Tagged With:
Baked, Black Eyed Peas, Burgers, Carrot Greens, Dairy - Free, Dill, Easy,
Egg - Free, Food, Gluten - Free, Healthy, Herbs, Main Dish, Meatless,
Oil - Free, Parsley, Quinoa Flakes, Recipe ReDux, Recipes, Salt - Free, Soy - Free, Sugar - Free, Summer, Vegan, Vegetarian, Veggie Burgers
Yields: batter for about 12 - 14 Ingredients • 1 cup milk • 2 medium
eggs • 1/4 cup
oil • 2 tablespoons sugar • 1 teaspoon salt • 2 teaspoons
baking powder • 1 1/3 cups corn meal • 2/3 cup emmer flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst • extra emmer... Continued
We tried all sorts of different techniques like, adding
oil instead of butter, sifted flour or regular flour,
egg whites beaten to stiff peaks, an extra
egg yolk, whisking versus stirring,
baking powder, both
baking powder and
baking soda and bla bla bla.
This quick and simple Coconut Flour Flatbread recipe is made with only 5 ingredients, coconut flour, coconut
oil,
eggs,
baking powder and salt.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with
eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round
baking tray with olive
oil 8) Stretch a tart shell and cover the
baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13)
Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp
baking soda 1/2 tsp kosher salt 2
eggs 3/4 cup applesauce 1/2 cup vegetable
oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divided
Yields: 12 muffins Ingredients 2 Cups Emmer Flour 1/2 Cup packed light brown sugar 2 tsp
baking powder 1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large
eggs 2 Tb vegetable
oil 1 1/2 Cups blueberries (fresh or frozen — ... Continued
We'll pick one lucky winner by random to win a luxury breakfast hamper that includes a stainless steel cafetiere, Machu Picchu coffee, Indian Chai tea, Heart shape
egg and omelette frying pan, jam selection, personalised biscuits, personalised
baking kit, La Chinata Spanish olive
oil and more!
I had 6 beautiful muffins just as yours by mixing: 150 g oatmeal mixed very fine 2 teasp
baking powder a sprinkle of salt 150 g dates 25 g lavender honey 3 drops almond essence 5 g coconut
oil 1
egg 150 g soy yoghurt (otherwise it was too dry 1 table sp almond milk not sweetened mini chunks black chocolate with stevia
2 cups granulated sugar 3/4 cup vegetable
oil 1 cup cocoa 4
eggs 2 teaspoons vanilla extract 2-1/3 cups all - purpose flour 2 teaspoons
baking powder 1/2 teaspoon salt Powdered sugar