6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2
tablespoons Flour Blend (equal parts all - purpose flour, whole wheat flour, and wheat germ) 1/4 cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cooking spray
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
1/3 cup sifted coconut
flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla ex
flour 2/3 cup gluten - free All - Purpose
Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla ex
Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4
tablespoons honey or agave nectar, to taste 2
tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extract
- Once the garlic becomes aromatic, sprinkle in the remaining 2
tablespoons of
flour (the
tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and
blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little
flour «lumps» from forming.
10
tablespoons (88 g) Basic Gum Free Gluten Free
Flour Blend (58 g superfine white rice flour + 19 g potato starch + 11 g tapioca starch / f
Flour Blend (58 g superfine white rice
flour + 19 g potato starch + 11 g tapioca starch / f
flour + 19 g potato starch + 11 g tapioca starch /
flourflour)
In a food processor,
blend together the almond
flour, coconut
flour, bananas, vanilla extract and 2
tablespoons of coconut oil until you have a firm and mixed dough.
The recipes are expressed in percentages, and you can not make these
blends accurately with volume (cups,
tablespoons, teaspoons) measurements, as measuring by volume is incredibly imprecise and each
flour has a different weight / volume.
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
4 large eggs 2 cups granulated sugar 1 cup milk or milk of choice 1 cup canola oil 1/2 cup mango juice 1
tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose
Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon
Blend or all - purpose
blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon
blend of choice 1
tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt
2
tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose
Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
Blend or gluten - free all - purpose
flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
blend of choice 2
tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1
tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3
tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose
Flour Blend 1
tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1
tablespoon grated lemon zest
8
tablespoons butter or dairy - free shortening, of choice 4 ounces unsweetened baking chocolate 1 1/2 cups sugar 2 eggs 1/4 cup milk of choice (cow, rice, soy, nut, hemp) 1 teaspoon pure vanilla extract 1 cup gluten - free
flour blend of choice 1/2 teaspoon salt
1 1/2 cups sugar 1/4 cup gluten - free
flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2
tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
Pudding 5 1/2
tablespoons (48 g) xanthan gum - free gluten free
flour blend (32 grams superfine white rice
flour + 10 grams potato starch + 6 grams tapioca starch /
flour)
3/4 cup sugar 1/4 cup gluten - free
flour blend 6 cups fresh peaches, peeled, pitted and sliced 1/4 - inch thick 1 teaspoon almond extract 2
tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
2 cups gluten - free High - Protein
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Blend or gluten - free
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
blend of choice 2 teaspoons xanthan gum - Pinch salt 2
tablespoons maple crystals or date sugar or granulated sugar 8
tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vinegar
1/2 Pie Crust recipe (replace millet
flour with an equal amount of teff
flour) 3/4 cup sugar 1 1/2
tablespoons gluten - free
flour blend of choice 2 pounds red or Italian plums, skin on, pitted and sliced 1/4 - inch thick 1/2
tablespoon fresh - squeezed lemon juice
6 Granny Smith apples, peeled, cored and sliced into 1/4 - inch pieces 2 - 3
tablespoons gluten - free
flour blend of choice 1 teaspoon cinnamon 2/3 cup sugar 2
tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
1/2 a large 500g pot of Total 2 % yogurt 1/2 cup egg whites 1/4 cup coconut
flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1
tablespoon stevia 1
tablespoon vanilla essence 2 small grated carrots (added after
blending the above)
1 1/2 cups AP
flour or Gluten Free
flour blend (we used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and bluebe
blend (we used Pamela's GF Artisan
Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and bluebe
Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6
tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1
tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and blueberries
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)
Add sugar, 1
tablespoon flour and allspice; beat until
blended.
Add 1
tablespoon flour; beat mixture just until
blended.
3 Large Organic Eggs 2 Large Bananas 2/3 cup Canned Coconut Milk 1/2 teaspoon Pink Sea Salt 1/2 teaspoons Baking Soda 1 teaspoon Stevia Extract 1 teaspoon Vanilla Extract 1 teaspoon Lime Zest 1 1/3 cup Gluten - Free
Flour Blend 1/2 cup Unsweetened Coconut Shreds, plus more for sprinkling 2
Tablespoons Xylitol
1 cup of oat
flour (just
blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3
tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5
tablespoons of maple syrup or honey 1
tablespoon of flaxseeds + 2
tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
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)
Cream everything together until well
blended and thicken with a few
tablespoons of coconut
flour.
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)
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup almond meal /
flour 1
tablespoon za'atar spice
blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
Return about 4
tablespoons of the rendered pork fat to the skillet, add the xanthan gum - free
flour blend, and mix to combine.
Ingredients For The Donuts: 1 cup Crisp Apple Sparkling ICE 6
tablespoons unsalted butter (room temperature) 1/2 cup Splenda Sugar
Blend 2 eggs 1/4 cup whole milk 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 3/4 cup all purpose
flour For The Cinnamon Sugar: 1 1/2 cups Splenda Sugar... [Read More...]
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup
flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a
blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in adobo, chopped 2
tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed
1 1/2 cup Bob's Red Mill 1 to 1 Gluten Free
Flour Blend 1/2 cup Bob's Red Mill Almond
Flour 1/2 teaspoon baking powder ⅛ teaspoon salt 3/4 cup sugar 1 large egg 1 stick butter, melted 2
tablespoons fresh lemon juice Zest from one lemon Unsweetened shredded coconut Jelly beans Peeps
1 3/4 cup of white spelt flavour (this is my favourite
flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2
tablespoons of melted coconut oil 3
tablespoons of maple syrup 1
tablespoon of One Earth Vanilla Villa
blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt
For the cake 2 1/2 cups Pamela's Nut
Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1 teaspoon vanilla ex
Flour Blend 3/4 cup tapioca
flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1 teaspoon vanilla ex
flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1
tablespoon) 1 teaspoon vanilla extract
Enhance the color and flavor of baked goods by adding a few
tablespoons of mesquite
flour to your favorite
flour blend.
5
tablespoons (45 g) basic gum - free gluten free
flour blend (30 g superfine white rice
flour + 10 g potato starch + 5 g tapioca starch /
flour)(or replace with an equal amount of superfine sweet white rice
flour)
Sprinkle in the remaining 2
tablespoons of the
flour and whisk to
blend, followed by the beef stock and millet or quinoa.
1/2 c almond meal 3/4 c gluten - free
flour blend 1/4 c sweet rice
flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2
tablespoons organic white sugar 1 large egg 1 1/2
tablespoons freshly grated lemon zest (use a microplane for this)
Pin It Ingredients: Sponge 130g fresh raspberries 30g golden caster sugar 1 teaspoon cormflour 350g plain gluten free
flour blend (I used
blend A from this post) 80g ground almonds 1
tablespoon GF baking powder 1 teaspoon bicarbonate of soda... Continue Reading →
For the nut - free version, omit the almond
flour and use 1/2 cup gluten free
flour blend OR 1/4 cup tapioca starch with 2
Tablespoons coconut
flour
First bag together and shake until very well
blended: 2 cups Saco dry buttermilk powder 5
tablespoons baking powder 2
tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3
tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal
flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2
tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat
flour or whole wheat pastry
flour, 1/2 pound 1 1/2 cups buckwheat
flour 1 cup corn
flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose
flour, 2 pounds
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1
tablespoon of flax and or flax / chia mixed with 3
tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat
flour (you can make your own by
blending in a food processor down to
flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
3
tablespoons (27 g) basic gum - free gluten free
flour blend (18 g superfine white rice
flour + 6 g potato starch + 3 g tapioca starch)
Add
tablespoon of
flour and beat until just
blended.
What You'll Need: 4 cups of Namaste Perfect
Flour Blend 1
tablespoon of organic cane sugar 1
tablespoon of yeast 1 teaspoon of sea salt 1/4 cup of olive oil 2 - 3 cups of warm water
savory tart dough 1 1/2 cups gluten free
flour blend (I use Bob's) 1/2 teaspoon fine sea salt 1/2 cup unrefined coconut oil, as a solid 4 to 5
tablespoons chilled water
I'd use a generous cup of sunflower seeds (soaked the same way as the cashews so that they become easier to
blend) and add another
tablespoon or so of
flour (since cashews have their own thickening properties).
- Broccoli florets, mushrooms, asparagus spears or other vegetables of choice 1/2 cup + 2
tablespoons gluten - free all purpose
flour blend of choice 1/2 teaspoon xanthan gum (if not in
flour blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer - Oil of choice, for frying