Not exact matches
1/2 cup
soft, pitted dates -
Warm water, to cover dates 1/2 cup sifted coconut
flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate
flour 1/4 cup gluten - free All - Purpose
Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate
Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips
1) Put
flour, salt, sugar and melted butter in a mixing bowl 2) Pour in
warm water bit by bit, and knead dough until it achieves a homogenous, smooth and
soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
for the dough 3/4 cup water —
warm 1 tablespoon apple cider vinegar 2 tablespoons
soft neutral coconut oil or other vegetable oil 1/2 teaspoon baking soda sea salt — to taste 2 cups sprouted or whole spelt
flour
Add the crystallized ginger, the remaining milk and
warm honey mixture to the
flour and gently mix just until a
soft dough is formed.
Brioche Crust: (Adapted from Cooking Light) < Nutrition Info > 2 1/4 teaspoons active dry yeast 1/3 cup nonfat milk (any milk would do here),
warmed to 100 - 100 degrees 10 ounces ap
flour 5 ounces buckwheat
flour (or just do all ap if you don't have buckwheat) 1/3 cup granulated sugar 1/2 teaspoon salt 4 eggs, beaten 4 tablespoons butter,
soft
Try this insanely delicious combination of Jalapenos and cheese inside the
warm and
soft flour tortillas; you might never know, your kids might ask for second servings.
Stir and knead the mixture until a
soft dough ball forms - add more
flour or
warm water as needed.
Whisk yeast mixture into
warm buttermilk, then stir into
flour mixture — dough will be
soft and light.
Super
soft and chewy, these chai paleo Christmas cookies are made with coconut and almond
flours along with lots of yummy and
warming spices.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca
flour, salt, 1/3 cup coconut
flour in a medium - sized bowl 5) Pour in oil and
warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut
flour (one tablespoon each time) until the mixture is a
soft but somewhat sticky dough 8) Coat your hands with tapioca
flour, then using your hands, turn the dough out onto a tapioca -
flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
1) Mix
flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat,
floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are
soft 12) Serve
warm, with a side of whipped cream or ice cream (optional)
Whole wheat
flour - 1.5 cups Maida (all purpose
flour)-1 / 2 cup Sooji or semolina - 1/2 cup Salt - 1/2 tsp
warm water - to knead a
soft dough Oil - 2 tbsp.
I forgot that today and wondered why everything was so
soft and added some more
flour Now I have to see if the dough balls will be fine to roll out and bake after
warming up a bit»
Place
flour mixture in the bowl of an electric mixer fitted with a dough hook; add the sultanas, peel,
warm water and egg; beat, about 10 mins on low speed, until it forms a
soft and slightly sticky dough.
Short Dough Crust: 1/2 cup (1 stick) unsalted butter, at cool room temperature, cut into 8 pieces 1/4 cup granulated sugar 1 egg yolk 1 1/4 cups all - purpose
flour 1/4 teaspoon salt Chocolate Silk Filling: 12 ounces Collection Etienne's Sur del Lago chocolate, finely chopped (about 2 cups chopped) 1 cup heavy cream 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter at
warm room temperature (it should be quite
soft) 2 egg yolks from eggs graded large 1/2 cup sour cream Garnish: 1 pint (2 cups) ripe blackberries, gently rinsed and laid out on a towel to dry
Made with coconut
flour, they are still
warm with
soft insides and crispy outsides an make a perfect pairing to any topping.
Ingredients 1.5 cups almond
flour 1/4 cup ground flax (use coconut
flour or buckwheat
flour if you want them denser / harder, rather than
soft and chewy) 1/2 cup xylitol or monkfruit 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup coconut oil,
warmed 2 eggs 1 Tablespoon vanilla 1/2 cup unsweetened coconut flakes 1/2 cup chocolate chips, 70 % cocoa or higher Combine dry ingredients in food processor.
These Paleo Chewy Chocolate Chip Cookies are made with almond
flour and golden flaxseed, raw honey and sea salt and are
soft and
warm with...
You will need 4 small, whole pumpkins or winter squash 50g salted butter, very
soft a handful sage leaves 375 ml dry white wine 150 ml milk 400g Gruyere cheese, grated 2 tbsp plain
flour or cornflour (to make this gluten - free) Crusty bread,
warmed through to serve