Place 1
tablespoon batter in each cup; top with 1 teaspoon preserves.
Not exact matches
If the
batter appears too thick, add another
tablespoon of milk, and if it's not thick enough, add powdered sugar
in 1/4
cup increments until you get your desired consistency.
Each little
cup is about 2 inches (5 cm)
in diameter and 1/2 inch (1.25 cm) deep and holds about 2
tablespoons of
batter.
But if I don't have either of those
in my fridge I substitute with an additional 1/2
cup of cream and add a
tablespoon of flour to bind the
batter together better.
For the Crepe
Batter 2 large eggs 1 1/4
cups whole milk 1
cup flour 1
tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1
tablespoon minced fresh herbs, such as parsley and / or basil
In a blender add the wet ingredients...
And for those of you who are tempted to substitute 2 additional
tablespoons of applesauce for the canola (so you have 1/4
cup of applesauce
in the muffin
batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.
Put a
tablespoon or so of
batter in each muffin
cup (just enough to fill the bottom of the
cup).
- Finally, add the grated apples into the
batter along with about 6
tablespoons (1/4
cup plus 2
tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those
in with a spatula until well blended.
In an effort to salvage the cookies, I added more oats (probably 2
cups) and a couple
tablespoons of PB2 until the
batter became a good consistency.
Spoon 1
tablespoon of cream cheese mixture on top of the
batter in each muffin
cup.
Oil each muffin
cup, place the pan
in a preheated 400 °F oven for 3 minutes to get hot, add a heaping
tablespoon of
batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3
tablespoons ground flax seed
in 6
tablespoons water (lightly beaten) 1
cups agave nectar for the
batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
To make the
batter add 1/2
cup of all - purpose flour into a bowl, make a well
in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2
tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the
batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
Divide the
batter evenly among the muffin
cups, about 1
tablespoon in each
cup.
Cinnamon Soft Pretzel / Breadsticks you can also add chopped of fresh apple
in these so good about 1
cup chopped apple so good Dough Wet Ingredients: 2
cups club soda 1
tablespoon Apple Cider Vinegar -LSB-...] The post Patrick's Cinnamon Soft Pretzel / Breadsticks appeared first on Better
Batter Gluten Free Flour.
While whisking, pour
in 1
cup + 2
tablespoons water, and continue whisking until
batter is free of lumps.
Add 1/2
tablespoon of butter
in the skillet and as soon as it begins to brown add 1/2
cup of the
batter.
* To make the tea, I brew one bag of tea
in 5
tablespoons of boiling hot water for 10 - 15 minutes, then squeeze all the water out of the tea bag and measure 1/4
cup of that liquid to use
in the
batter.
Drop 1
tablespoon of the
batter into each mini muffin
cup, place 1 piece of hot dog
in the center, and drop 1 teaspoon of
batter over the hot dog.
The flavors of liqueurs are quite pronounced and the rule of thumb is to use 1 to 2
tablespoons per
cup of
batter or sauce as you do not want the liqueur to overpower the rest of the flavors
in the dessert.
* You can not let Coconut flour sit long, as soon as you mix this
batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2
cup of cocoa powder to your taste liking * You can store these
in an airtight container for 3 days * You can substitute the butter with Coconut Oil but I haven't tested it and 8
tablespoons would probably be too oily.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3
tablespoons ground flax seed
in 6
tablespoons water (lightly beaten) 1
cups agave nectar for the
batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)