Not exact matches
Sift the
coconut flour, cocoa, baking
powder and baking soda in a small bowl.
1 cup gluten - free All - Purpose Flour Blend 1/3 cup
coconut flour, fluffed with a fork and
sifted before measuring 1/3 cup unsweetened flaked
coconut, finely flaked 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked
coconut 1/3 cup
sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic
powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination of two of these
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the
coconut milk, sugar, oil, and vanilla extract - In a separate bowl,
sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
In a large bowl,
sift together garbanzo bean flour, brown rice flour, tapioca starch, potato starch,
coconut sugar, xanthan gum, salt, baking
powder, baking soda and gelatin.
Sift cacao
powder and
coconut on top of the cake, slice and serve, or store in the freezer for up to one month.
Combine
coconut oil & almond butter in a medium sized bowl and
sift in the cacao
powder and combine.
Sift together the
coconut flour, tapioca flour, baking
powder, baking soda, and salt to form the dry mixture.
In a bowl
sift salt, xanthan gum, baking
powder, baking soda, and
coconut flour and set aside.
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons
coconut oil — 2 cups whole wheat spelt flour,
sifted — 1 cup white spelt flour,
sifted — 1 teaspoon baking
powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
1/2 cup raw almonds 2 TBSP
coconut flour,
sifted 2 TBSP cocoa
powder,
sifted 1/4 cup xylitol or
coconut sugar 1 tsp.
Sift together cassava flour, baking
powder and salt... in a separate bowl beat the
coconut sugar and butter until fluffy... add syrup,
coconut milk, vanilla and egg to the butter mixture & beat until well combined... combine dry ingredients with wet and beat again until well combined... you now have a very tasty, yet basic vanilla donut batter.
Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter
powder, 1/4 cup (30 grams) of
sifted cocoa
powder or shredded
coconut.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking
powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar,
sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups
powdered sugar,
sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups
powdered sugar,
sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon
powdered sugar
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups
powdered sugar,
sifted 1/2 cup canned full - fat
coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso
powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Sift flour, baking
powder and cinnamon into a bowl, add sugar and
coconut, and stir to combine.
Ingredients: 3/4 cup
sifted coconut flour 1/2 cup flaxseed meal 1/2 cup almonds - ground 1/2 cup arrowroot
powder 1 tsp.
1 packet of protein
powder (vanilla) or 1 scoop if you have a larger container 3 tbl of
coconut flour,
sifted 1/4 tsp of salt 2 tbl nut butter (I used almond, creamy) 1 tbl maple syrup 1 tsp vanilla extract 2 - 3 tbl of nut based milk, as needed
Beat
coconut cream with a hand mixer, on high speed, for 20 - 30 seconds then
sift in the cocoa
powder and continue mixing until combined.
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons
Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour,
Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking
Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds For Garnish
I just made yourr carrot banana bread recipe, the recipe called for ginger but didn't say fresh or
powdered so I grated fresh, also the recipe saod to mix the flour, baking
powder and things togethwr but said to
sift them all together and I wasn't sure if you meany
sift the
coconut and nuts too so I jist miced everything together without
sifting, if it doesn't rise as high I will know for next time
Sifted in 135g flour (I used 1/3
coconut flour and 2/3 gluten free flour), 1 1/2 tsp baking
powder and 1 tsp ground ginger.
Sift together rice flour,
coconut flour, cocoa, baking
powder, baking soda, xanthan gum, and salt in large bowl.
Using a spoon or spatula fold in the dry ingredients to the wet — baking
powder, salt, and
sifted coconut flour.
Also re the cold flour — as I am adding warm
coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c
coconut sugar (
sift out most lumps) 1/4 + 1/8 tsp stevia
powder 1/4 c + 2 tbsp
coconut oil, melted TIP: add remaining liquid ingredients to warmed
coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.
Ingredients: Cake 2 cups
sifted cake flour 2 teaspoons baking
powder 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs, separated 1 cup
coconut milk 1/2 teaspoon
coconut extract
Cacao
coconut yogurt —
Sift 2 - 4 tablespoons of cacao
powder into the yogurt and mix until smooth.
Ingredients: 1/2 cup cocoa
powder 1/3 cup Carrington Farms Ultra Premium Liquid
Coconut Oil 6 eggs 1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup Carrington Farms
Coconut Flour,
sifted 1 tablespoon semisweet chocolate chips, or more to taste
- Beat eggs in medium bowl - Add milk and starter, stir well -
Sift together flour, baking soda and
powder, salt and sugar and add to egg mixture, mixing well (I just dump it all in actually and then stir like a crazy lady for a few seconds, haha)- Stir in melted butter /
coconut oil.
For a very simple finish to the cookies, prepare a smaller amount of coating mix (
sift 1/4 cup
powdered sugar with 2 1/2 tablespoons
coconut milk
powder), and
sift lightly over the cookies.
Sift together the flour, baking
powder, baking soda, and salt; set aside.Combine bananas, honey, and
coconut oil in a large bowl.
4) To prepare the filling,
sift together the
coconut milk
powder, Instant ClearJel, Pastry Cream Filling mix and sugar.
To make the glaze:
Sift together the sugar and
coconut milk
powder.
For a tropical version, add 1/4 cup of
coconut milk
powder to the confectioners» sugar and
sift them both together before adding to the whipped cream; beat in 1/4 teaspoon of
coconut flavoring in addition to the vanilla extract.
In a medium mixing bowl,
sift coconut flour, cocoa
powder and cinnamon and salt together, add baking
powder.
Walnut Raisin Muffins Ingredients: 1/4 cup
sifted Tiana Organic
coconut flour, 2 tbsps Tiana Organic virgin
coconut oil or butter, melted, 2 tbsps Tiana
coconut milk or cream, 3 medium eggs, 1/4 tsp vanilla essence, 1/4 tsp baking
powder, 3 tbsps honey, 1/3 cup raisins, 1/3 cup walnuts and 1/4 tsp salt.
Chocolate Cookies Ingredients: 1/4 cup Tiana Organic
coconut flour
sifted, 1/4 cup Tiana Organic virgin
coconut oil or butter, 1/3 cup cocoa
powder, 3 medium eggs, 1/3 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon vanilla essence.
Combine the
sifted (white) spelt, whole spelt, and rye flour with the potato starch, baking soda, baking
powder, cinnamon, salt,
coconut sugar, and lemon zest in a large bowl and whisk to remove any lumps (I
sifted mine, and added the sugar and zest afterwards).
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup
coconut sugar, plus 1 teaspoon for the pan 1 cup of
sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking
powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
Sift the flour, baking soda, baking
powder, cinnamon, salt, and
coconut sugar into a large bowl, combine.
In a separate bowl,
sift together the cinnamon, baking
powder, psyllium husk, arrowroot
powder, cassava flour,
coconut flour and almond flour.
Sift the
coconut flour, granulated sweetener of choice, sea salt and baking
powder in a large bowl.
In small mixing bowl
sift together
coconut flour, cocoa
powder, baking
powder, sea salt and granulated sweetener.
Measure dry ingredients (
coconut flour, baking
powder, cinnamon, cloves, nutmeg) into a sifter and slowly
sift into the wet ingredients, whisking as you do so that you don't have lumps in the batter.
Sift together rice flour,
coconut flour, cocoa, baking
powder, baking soda, xanthan gum, and salt in large bowl.
In a separate bowl,
sift together protein
powder, cocoa,
coconut flour, and baking
powder.
In another bowl, whisk the melted
coconut oil, brown sugar, coffee, egg, vanilla and a very small pinch of salt together until blended then pour into the bowl with
sifted flour and cocoa
powder.
In a medium mixing bowl,
sift coconut flour, cocoa
powder and cinnamon and salt together, add baking
powder.