What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (
sugar water + buttermilk) and still the batter turned thick for you?
Not exact matches
Ingredients Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold
water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup
+ 1 tablespoon granulated white
sugar 1/2 teaspoon vanilla extract 1/2 vanilla bean
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups white
sugar 3/4 cup vegetable oil 1.5 cups milk
+ 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot
water
In a pan mix 1 cup of
water + 1/3 cup of
sugar and boil for 10 - 15 minutes.
2 tbsp peanut butter 1 tbsp coconut
sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or
water 1/8 cup of ground almonds 2 mini bars of
sugar - free milk chocolate
+ a square of 90 % dark chocolate
I replaced the fish cake with our local fish cake, corn syrup with
sugar + water.
I'd recommend that you either should have cucumber or zucchini
+ lemon as these ingredients add to the content of juice because it has high
water content plus it only contains very minimal amount of
sugar so it is safe to add this without worrying about the
For the filling: Butter — 1 tbsp
+ 1/2 cup Apples thinly sliced — 4
Sugar — 3 tsp
+ 1/2 cup All purpose flour — 6 tbsp Brown
sugar — 1/2 cup
Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
Dough 3/4 cup
+ 2 to 4 tablespoons (198 - 227 mL) lukewarm
water, enough to make a soft, smooth dough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated
sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato flakes
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown
sugar or unrefined coconut palm
sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg
+ 1 tablespoon
water) or milk of choice
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds
+ 3 TBSP warm
water), some salt or maybe a little
sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
1/4 cup cold
water (60 ml) 1/2 cup
+ 2 Tablespoons
sugar (130 gr) 1/2 cup all - purpose flour (70 gr) 1/4 teaspoon salt 5 egg yolks 2 cups whole milk (500 ml) 1 Tb.
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated
sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed
+ 3T warm
water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips
Fluffy ginger and date cake from Donna Hay magazine 2 cups
+ 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling
water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown
sugar, packed 4 eggs Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup
+ 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup
+ 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2 cups
+ 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing
sugar, sifted 1 - 2 tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Classic Chocolate CakeIngredients — 1 1/4 cups all purpose flour — 1/2 cup unsweetened cocoa powder — 1 1/4 teaspoons baking soda — 1/4 teaspoon baking powder — 2 teaspoons instant espresso powder — 1/2 teaspoon salt — 1/4 cup
+ 1 tablespoon canola oil — 1 cup
sugar — 1 egg
+ 1 egg yolk — 3/4 teaspoon vanilla extract — 3/4 cup milk — 1/2 cup warm
water 1.
1 1/4 cup confectioners
sugar 1 cup
+ 2 Tbsp vegan butter (I used Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed with 2 Tbsp
water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4 cup all purpose flour
Active Dry Yeast 1/2 cup warm
water 2 large beaten eggs 1/4 cup white granulated
sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3 cup all purpose flour
+ extra for dusting surface Canola Oil (3» of oil in your pan)
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup
+ 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons
sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold
water (more, as needed)
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 tablespoons chickpea flour, sifted 150 ml (1/2 cup
+ 1/8 cup) hot
water 150 g (3/4 cup)
sugar 2 tablespoons canola oil 100 g (3/4 cup
+ 1 tablespoon) all - purpose flour 2 teaspoons baking powder 50 g (1/4 plus 1/8 cup) cornstarch
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of
water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut
sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Ingredients For the dough 3 cups bread flour 1 tablespoon
sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive oil 1 cup
+ 2 tablespoons lukewarm
water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup
+ 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine
sugar 3/4 teaspoon salt 1 cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
I've never used
sugar syrup so I'm really not sure but I'm not too optimistic about that or
sugar + water.
So, here's what I did: 2 1/2 C (10 oz) blanched almond flour, 1 tsp b. soda, 1/2 tsp salt, 1 TBSP
+ 1tsp cinnamon, 1 TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm
sugar, 2 TBSP
water and 3 TBSP (2.4 oz) molasses.
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster
sugar 1 egg 90 ml buttermilk 3/4 cup
+ 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster
sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple,
sugar, lime juice and 1/2 cup (120 ml)
water in a saucepan and stir over medium - high heat until
sugar dissolves.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup
+ 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster
sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced
water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster
sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon
water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated
sugar, for sprinkling Start by making the pastry: process the flour,
sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
Corn relish: 1 1/2 c corn kernels
+ 1 1/2 c white wine vinegar
+ 3/4 c
sugar + 1/2 c
water + 2 tbsp honey
+ 1 tsp coriander seeds, toasted and coarsely ground
+ 1 tsp black peppercorns, toasted and coarsely ground
+ 1/4 tsp crushed red pepper flakes
For the chocolate buttermilk cake 2 cups plain flour 2 cups white
sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup
+ 1 tbsp vegetable oil 1/4 cup cocoa 1 cup
water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek
+ extra for topping (see below) Fish sauce to taste Brown
sugar to taste Boiling
water 100g rice stick noodles (vermicelli) 100g mung bean sprouts
+ extra for garnish 1/2 cup shredded roast chicken
6 small
sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg
+ 1 tbsp
water, for eggwash
Brush the whole thing with an egg wash (1 egg
+ 1 tbsp
water + pinch salt) then sprinkle with granulated
sugar.
Strawberry marshmallows 2 tablespoons (or 8 sheets) unflavored gelatin 1/3 cup strawberry purée — blend / process 5 - 6 strawberries and pass through a fine sieve to remove the seeds 1 tablespoon vanilla extract 1 1/2 cups (300g)
sugar 1/4 cup
+ 2 tablespoons
water 1/2 cup
+ 2 tablespoons light corn syrup 1/4 teaspoon salt 1 cup (140g) confectioners»
sugar 3 tablespoons corn starch Line a 20 cm (8in) square pan with parchment paper.
1 recipe pie crust (recipe follows) 1 recipe raspberry pie filling (recipe follows) 1 egg
+ 1 tbsp
water, for eggwash demerara
sugar, for sprinkling glaze, recipe follows
for the cupcakes: 1 cup organic cane
sugar 3/4 cups
+ 2 Tbsp all - purpose flour 1/4 cups
+ 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling
water
juice of 2 large oranges juice of 1/2 lemon 75 g caster
sugar 50 g unsalted butter 1 egg
+ 4 egg yolks 2 1/2 tbsp cornflour (Note 1) 2 1/2 tbsp warm
water
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal
+ 4 Tbsp
water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut
sugar — you can sub brown
sugar but the coconut
sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup
water 1 cup
+ 1 Tbsp gluten free rolled oats 1/2 cup
+ 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
1 1/2 cups warm
water 2 1/4 tsp instant yeast 1 tsp salt 1 TBsp light brown
sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour
+ additional for dusting 1/2 cup baking soda 1 large egg, beaten coarse sea salt for sprinkling
Then, boil the orange juice
+ sugar (the original recipe says to use
water, but I think the orange juice adds a little bit more of a sweetness to it without being overbearing and straight
sugar).
1/4 tsp ground flaxseed
+ 1/2 tsp
water 1/4 cup whole wheat pastry flour 1 1/2 Tbsp brown
sugar heaping 1/4 tsp baking powder pinch cinnamon pinch salt 1/8 tsp apple cider vinegar 1/8 tsp vanilla 2 1/2 Tbsp unsweetened almond milk
For the filling: 1 1/3 cups
water 3T agar agar flakes 1 cup
+ 2T
sugar Pinch of salt 1/8 tsp turmeric 1/2 -2 / 3 cup lemon juice 3T cornstarch 1T lemon zest (from 1 lemon) 1/4 cup soymilk
2 ounces bittersweet chocolate (I used a Ghirardelli 70 % baking bar) 2 tablespoons
water 1/2 cup unsweetened applesauce 1 egg
+ 2 egg whites 2 teaspoons vanilla 1/2 cup
sugar 1/2 cup brown
sugar 2 tablespoons canola oil 1/2 cup whole wheat pastry flour 1/2 cup cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts
Breakfast: 1/2 cup dry old fashioned Quaker oats (150) cooked with 1 cup
water, topped with 1 tablespoon brown
sugar (60)
+ 2 tablespoons sliced almonds (14 grams = 80) = 290
1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread
+ 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold
+ extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2 cup organic raw cane
sugar 1 tsp sea salt 3/4 cup ice
water
3 cups frozen cherries 3/4 cup
water 1/2 cup of xylitol or coconut palm
sugar + 1/8 tsp.
So 1 cup of the previous batch's liquid
+ 1 cup of
water + 2 tablespoons of
sugar + pinch of baking soda
+ all your grains in the same jar (don't wash the jar).
1 cup oat flour 1/2 cup whole spelt flour 1/2 cup light spelt flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon flax meal
+ 3 tablespoons hot
water 1 teaspoon vanilla 1/3 cup refined coconut oil 2/3 cup coconut
sugar 2 tablespoons blackstrap molasses 3.2 ounce high quality, good tasting dark chocolate bar (about 3/4 cup chopped)
1 Tablespoon ground flaxseed meal
+ 3 Tablespoons
water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon
sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional
water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
salted caramel black bean brownies makes 12 ingredients
+ 1 can black beans, rinsed and drained well
+ 3/4 c coconut
sugar + 3/4 c cocoa powder
+ 3 T coconut oil
+ 2 T ground flax mixed with 6 T
water (aka 2 flax eggs)
+ 2 t vanilla extract
+ 1/4 t salt
+ 1.5 t baking powder
+ 1 batch salted date caramel (below)