Not exact matches
1/2 cup popcorn kernals 2 - 3 tablespoons oil (coconut or vegetable oil work well) sea salt to taste 1 6 - oz bar of dark chocolate 1 6 - oz bar of white chocolate 3 full
sized candy canes, crushed (I put mine into a large plastic bag and
used my
rolling pin to let out some aggression)
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.
Pour the 1/2 cup crunchy chickpeas into a quart -
sized food storage bag, seal, and
using a
rolling pin or hammer break the chickpeas into pieces.
Using well - floured hands and a
rolling pin, as necessary, pat and
roll out the dough on a lightly floured surface into an oval about the
size of the bottom of the liner of your slow cooker, rotating the dough and flouring it frequently to prevent sticking (as shown in the gluten free pizza shaping video).
However, a tortilla press can be
used to start the process of creating a nice small round tortilla that can then be
rolled into a larger
size with a
rolling pin.
Unfold it and then,
using a
rolling pin,
roll it out so that it will be close to the
size of your skillet.
Use a
rolling pin to
roll the dough balls into the
size required by your pizza pans.
Use a
rolling pin to
roll / smash the candy canes until they are the
size you desire.
1/2 cup popcorn kernals 2 - 3 tablespoons oil (coconut or vegetable oil work well) sea salt to taste 1 6 - oz bar of dark chocolate 1 6 - oz bar of white chocolate 3 full
sized candy canes, crushed (I put mine into a large plastic bag and
used my
rolling pin to let out some aggression)
Using a floured
rolling pin,
roll the dough into a rectangle that matches the
size of your roasting pan.