3 scant tablespoons Earth Balance Spread (Original) 3
scant tablespoons flour 1 1/2 cups boullion broth or homemade vegetable stock.
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds
scant 1 cup amaranth, quinoa or almond
flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1
tablespoon honey or maple syrup 2
tablespoons freshly squeezed orange juice
ingredients: for the crust: 2 sleeves (18 whole) graham crackers 1/2 cup
flour 10
tablespoons butter 1
tablespoon sugar 1
tablespoon brown sugar 1 egg yolk
scant teaspoon kosher salt pinch cinnamon
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry
flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1
tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
Baklava muffins from here Filling:
scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3
tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7
tablespoons (210g) all purpose
flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3
tablespoons (42g) unsalted butter, melted 1 cup + 2
tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.
1 cup of rice
flour scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1
tablespoon extra virgin olive oil 1
tablespoon unsalted butter
I reduced the coconut
flour to 3
tablespoons and added a
scant quarter cup of cocoa powder.
2
tablespoons honey 1/4 cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat white
flour 2/3 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (
scant) mini chocolate chips
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4
tablespoons unsalted butter 1/3 cup whole wheat white
flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (
scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
1/2 pound cherries, washed 1 1/2 cups white whole wheat
flour (regular apf
flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided)
scant 1/2 teaspoon fine grain sea salt 10
tablespoons unsalted butter, melted 4 large egg whites
2/3 + 1/2 cup whole wheat pastry
flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (
scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2
tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
3/4 cup plus 2
tablespoons self - rising
flour (or 3/4 cup plus 2
tablespoons white whole wheat or all purpose
flour combined with 1 1/4 teaspoons baking powder and a
scant 1/4 teaspoon of sea salt)
4 eggs 1/3 cup palm shortening, melted 75 grams almond
flour (
scant 3/4 cup) 100 grams arrowroot (heaping 3/4 cup) 100 grams potato starch (
scant 3/4 cup) 2
tablespoon psyllium husk 3/4 teaspoon salt
Rose Macarons: 120 grams or about 3/4 cup packed powdered Whole Earth Sugar * 60 grams or
scant 3/4 cups Super Fine Almond
Flour 70 gram Egg Whites, at room temperature (about 2 Large Egg Whites or 3 smallish Egg Whites) 35 grams or about 3
Tablespoons granulated Whole Earth Sugar 1 teaspoon Cornstarch 1 teaspoon Freeze Dried Raspberries (about 5 - 6 raspberries) 1/8 teaspoon Rose Water 1/4 teaspoon Beet Juice
2 cups whole wheat pastry
flour 1/2 cup sugar 1
tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper
Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2
tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
3 cups plus a
scant 1/4 cup unbleached all - purpose
flour 2 teaspoons salt 2 teaspoons instant yeast 2
tablespoons olive oil 1 1/4 cups water, at room temperature
Ingredients 1 recipe pie dough (follows) 1 1/2 pounds sweet cherries (such as Rainier or Bing), pitted and halved 1 cup blueberries *
scant 1/2 cup granulated sugar 2 Tbsp cornstarch 2 Tbsp fresh lemon juice All - purpose
flour, for rolling 1 large egg yolk, beaten with 1
tablespoon water, for egg wash 1 Tbsp granulated sugar, for sprinkling
1 cup whole wheat white
flour 1/2 cup wheat germ 1/2
tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (
scant) cane sugar 1/2
tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2
tablespoon vanilla bean paste turbinado sugar for sprinkling on top, if desired
2 cups roasted unsalted cashews 1/2 cup tapioca or arrowroot
flour Scant 1/4 teaspoon sea salt 1/3 cup raisins 4
tablespoons honey (liquid honey is easier to work with) 1/4 cup oil (I like to use a 50:50 mix butter and coconut oil) 1 teaspoon vanilla extract 1 egg
1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1
tablespoon ground cumin 1
scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1
tablespoon lemon juice
Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
DOUGH 2 cups Whole Milk 1/2 cup Vegetable Oil 1/2 cup Sugar 1 package Active Dry Yeast, 0.25 Ounce Packets 4 cups (Plus 1/2 Cup Extra, Separated) All - purpose
Flour 1/2 teaspoon (heaping) Baking Powder 1/2 teaspoon (
scant) Baking Soda 1/2
Tablespoon (heaping) Salt
1 cup / 4.5 oz / 130 g unbleached all - purpose
flour Scant 1 cup / 4.5 oz / 130g whole wheat pastry
flour 1/3 cup / 1 oz / 30 g lightly toasted, sliced, pecans 1
tablespoon dried rose petals, plus more for sprinkling 1
tablespoon black sesame seeds, plus more for sprinkling
1.5 cups
flour 1/2 cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup oil 2 teaspoons vanilla extract 1
tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a
scant 3 tbsp apple juice, non-dairy milk, or water)
2 1/4 cups whole wheat white
flour 1/2 cup toasted wheat germ 1/2 cup (
scant) cane sugar 1/2 cup brown sugar 1
tablespoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup Greek yogurt 1/3 cup 1 % milk 1/4 cup canola oil 1 teaspoon vanilla extract 1 large egg 1 large egg white turbinado sugar, for sprinkling