Sentences with phrase «powder works in this recipe»

I am glad to know that curry powder works in this recipe as another commenter was wondering if that would work.

Would 1/4 cocoa powder work in this recipe for a chocolate variation (like in your coconut flour graham cracker recipe)?

Do not substitute Dutch - process cocoa in any of the baking recipes as it has a different level of acidity which can affect how the baking soda or baking powder works in the recipe.

Not exact matches

Yes vanilla powder works well in this recipe too!

You could also add in a scoop of protein powder (chocolate, vanilla or unflavoured would work really well in this recipe for an extra, extra boost of protein if you're into that kinda thing — do what you feel baby

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

5 ounces semisweet or bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa works well in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup unbleached all - purpose flour

My question for you is in all the years I have been making jam I have only ever used powder pectin, so would this recipe work with that instead of the liquid?

Natural cocoa powder and Dutch - processed cocoa powder both work well in ths recipe.

I bought my probiotic powder from the refrigerated section at Whole Foods, but I imagine that any high - quality probiotic powder will work well in this recipe.

Can't thank you enough for this recipe — I've been using it for a little over a year now, and it definitely works better than the commercial egg replacer powders... bakes like a dream, and works great in vegan bean - burgers, falafel, etc...

I had a bit of a false start with this recipe after I tried a recipe for baked donuts and they came out looking like mini footballs, but I think the donut recipe was at fault, because since then I've used this egg replacer powder in all sorts of cakes, cookies and brownies and it's worked well every time.

You can get it at most health food stores, and both powdered and whole psyllium work in this recipe.

Is there any non-dairy substitute for the nonfat dry milk powder that would work in this recipe?

For the orange colour in this recipe, I used carrot juice, concentrated down with some arrowroot powder for a vibrant but not too runny colouring, it worked wonderfully!

Can definitely confirm that peanut butter powder like PB2 does work in the recipe.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

This powdered egg replacer works as a binder and as a leavening agent so it works quite well in almost all baking recipes.

For anyone using agar powder instead of flakes... I used the conversion of 1 Tbsp agar flakes = 1/2 tsp agar powder, which works out to 1/3 tsp powder in this recipe, and it turned out perfectly!

Navitas actually makes a whole line of superfood / superberry powders that would work beautifully in this recipe.

I haven't tried using powdered stevia in this recipe so not sure if that would work.

We mill our premium TigerNuts into a fine powder that works great in all baking recipes and as a smoothie booster!

Also, while the chocolate tart dough in this recipe is almost exactly the same as the one in BFMHTY, that one (BFMHTY) uses powdered sugar instead of granulated, and I think it may be a bit easier to work with.

For extra protein I have used Fit Delis Chocolate vegan protein powder works perfectly well in any baking recipes as it doesn't add too much sweetness.

Since they are not already flavored in any specific way, unflavored protein powders can work as a sort of culinary blank slate, offering nutrition and texture to any recipe without influencing the flavor.

However, I think using a vanilla protein powder should also work in a lot of recipes.

I like to use the powdered form because it dissolves easier in water, but either works for this recipe.

I used a store bought lotion in this recipe because I had it on hand and already knew I loved the texture and how it worked on my face, but you could also use the homemade face lotion in this recipe and just change the powders that are added to make this a tinted lotion instead of foundation.

You can vary the fruit in this recipe easily, or your protein source - plant or dairy based protein powder works well.

Powdered work as well, but I'm not exactly sure what to recommend in terms of recipe / method changes.

You should be able to find cacao powder at most health food stores, but unsweetened cocoa powder would work in this recipe too.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

Stevia whole leaf powder works well in these types of recipes (note: it will leave a green color).

If you have dark hair, you need to add organic cocoa powder to mix, and to be honest I don't know if cocoa works well, but that's what I saw in original recipe for dry shampoo.

Cacao powder is also one of my favorite foods to bake with (or make raw desserts with like I've done in this recipe) because it works great as a replacement to refined white flour.

As I've mentioned many times before on this blog, different types of protein powder have different textures and therefore work very differently in recipes.

So it's definetally a new powder I'll be working with in future recipes.

With a recipe like this in my arsenal, I might work my way through the curry powder after all.

You could also add in a scoop of protein powder (vanilla or unflavoured would work best in this recipe — I like to use The Healthy Chef — WPI) and some great lakes gelatin or vital proteins collagen peptides (use the code to get NHN329 to get 10 % off) for an extra boost of protein if you're into that kinda thing — do what you feel baby

You could also add in a scoop of protein powder (vanilla, chocolate or unflavoured would work well in this recipe) and some great lakes gelatin for an extra boost of protein if you're into that kinda thing — do what you feel baby

NOTE — You could also add in a scoop of protein powder (vanilla or unflavoured would work best in this recipe) for an extra boost of protein if you're into that kinda thing — do what you feel baby

NOTE — You could also add in a scoop of protein powder (vanilla, chocolate or unflavoured, would work well in this recipe) and some some vital proteins collagen peptides (use the code NHN329 to get 10 % off) for an extra boost of protein if you're into that kinda thing — do what you feel baby

Plus I just received some new VegaOne protein powder that I wanted to give a whirl in a not - so - traditional smoothie recipe and it worked perfectly!!!

The collagen I linked there in the post is just the collagen and it is in powder form which works better in this kind of recipe.

I found that you could dial back the sugar in most recipes quite a bit and not miss much (though, if you find that you do, a dusting of powdered sugar or a powdered - sugar — lemon - juice glaze works well here); that a little whole - wheat flour went a long way to keep muffins squarely in the breakfast department; that you can almost always replace sour cream with buttermilk or yogurt, but I like sour cream best.