Not exact matches
Instead
of putting it in a dutch
oven to bake, I placed a
piece of parchment paper inside my crock pot, placed the dough
on top, and turned my crock pot
on high.
I put a
piece of parchment paper right
on the
oven rack and set the scones
on it.
1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat
oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball
of dough
on a
piece of tapioca - floured
parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
Reduce the
oven to 160oC and bake it upside down
on a
piece of parchment paper for a further 10 minutes.
Now put them
on a
piece of parchment paper in your preheated
oven and roast until they are fork tender.
Preheat
oven to 356 F. Separate dough into 6 equal parts and roll out as thin as possible into rectangles
on a
piece of parchment paper.
Ingredients: 1/2 onion, chopped 4 cloves garlic, chopped 1 1/2 TBSP ground cumin 1 1/2 cup shredded red beets 1 1/2 cup cooked green lentils 1/2 cup walnuts 1/2 cup cooked quinoa 1/4 cup fresh ground flax seed 2 TBSP lemon juice 1/2 tsp ground black pepper Instructions: Preheat the
oven to 350 ° F. Lay a
piece of parchment paper on a baking sheet.
Preheat your
oven and place a large
piece of parchment paper (or tin foil)
on a baking sheet.
If you have a pizza stone, place it in the
oven while
oven is preheating to 425 degrees F. * Place dough
on pizza stone or place the dough
on a
piece of parchment paper, carefully slide the
paper with the dough right onto the baking sheet, and add toppings.