You can substitute the Vital Proteins Collagen Peptides for another brand of collagen, or for two
tablespoons additional flour, whey protein, whey - casein blend, or plant - based protein.
Instructions: Prepare Basic Cookie Dough, adding 3
tablespoons additional flour at step 2.
Prepare Basic Cookie Dough, adding 3
tablespoons additional flour at step Roll dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
Not exact matches
If the mixture is too wet, add the
additional 2
tablespoons of
flour.
If it is still too wet to roll, sprinkle
additional coconut
flour, one
tablespoon at a time and continue rolling
UPDATE: After several reviews that these cookies spread too much, I have added an
additional 3
tablespoons flour to the recipe and added a 30 minute chill time.
Hi Veronica, yes the
additional tablespoon of
flour does go into the cake 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.
1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1
tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2
tablespoons unsalted butter, melted plus
additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose
flour
* 4
tablespoons unsalted butter, softened * 2
tablespoons organic sugar * 1 cup organic whole wheat pastry
flour, or unbleached all - purpose
flour * 2 egg yolks * 1 1/2
tablespoons finely minced crystallized ginger (or 1
tablespoon additional sugar) * 1/2 teaspoon coarse sea salt
Here's a simple solution: if the dough is too dry, add an
additional tablespoon of water, and if the dough is too wet, add an
additional tablespoon of chickpea
flour.)
Add an
additional tablespoon of
flour at a time until the dough comes together.
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
If the dough is sticky, add
additional flour, 1
tablespoon at a time, until the dough comes together in a solid ball.
Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose
flour 1 teaspoon baking powder finely grated zest of 1 lemon 9
tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus
additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2
tablespoons freshly - squeezed lemon juice 1
tablespoon water Brush the indentations of a madeleine mold with melted butter.
Ingredients: Dough 3/4 cup lukewarm water (about 110 °F) 2
tablespoons olive oil 1
tablespoon Pizza Dough Flavor, optional 1 teaspoon instant yeast 1/2 teaspoon salt 1 3/4 cups unbleached all - purpose
Flour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00 flour or 1/3 cup additional all - purpose flour olive oil or garlic oil for bru
Flour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00
flour or 1/3 cup additional all - purpose flour olive oil or garlic oil for bru
flour or 1/3 cup
additional all - purpose
flour olive oil or garlic oil for bru
flour olive oil or garlic oil for brushing
(Add
additional 1 to 2
tablespoons water if using brown rice
flour.)
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)
4 cups whole milk 1 cup sugar 1 cup butter 4 1/2 teaspoons (1.5 Tb) active dry yeast 8 1/2 cups all - purpose
flour 1 cup (
additional) all - purpose
flour 1
tablespoon salt 1 teaspoon baking soda 1 teaspoon baking powder
Ingredients 2 1/4 cups all - purpose
flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an
additional 1/2 cup for rolling 2 ounces cream cheese, softened 6
tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1
tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1
tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup of organic raisins, an
additional 2
tablespoons of honey, and a bit of extra
flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).
Once all of the
flour has been incorporated, stir in the remaining two
tablespoons as needed (I used one
additional tablespoon, totaling 183g of
flour).
If your dough feels too sticky, add in a few
tablespoons of
additional flour.
Add the
additional tablespoon of
flour if mixture is still very wet.
1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup of millet
flour (optional) 4 teaspoons baking powder 2
tablespoons ground flax seeds in 6
tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup
additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix of peanuts, pumpkin seeds and sunflower seeds)
2-1/2 teaspoons active dry yeast (1 packet) 1 cup warm water (105 to 115 F; 40 to 46 C) 1 teaspoon agave nectar 1
tablespoon extra-virgin olive oil, plus
additional for brushing the pizza crusts 3 cups all - purpose
flour 1 teaspoon salt
You may need to add 1 - 2
tablespoons of
additional liquid if the dough feels dry, as whole wheat
flour absorbs more water than all - purpose
flour.
* 1/2 cup organic sugar for coating the cookies before baking, plus
additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose
flour (I used Central Milling Company organic, all purpose
flour); I haven't tried it yet, but I bet you could substitute almond
flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12
tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
ingredients FOR THE CAKE: 1
tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus
additional for dusting) 1 3/4 cup all - purpose
flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea salt
Add the
additional tablespoon of almond
flour if the dough seems too wet.
ingredients GERMAN CHOCOLATE CAKE: 1 and 1/2 (4 - ounce) bars baking chocolate 2 cups cake
flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus
additional for greasing) 1 and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1 cup buttermilk COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5
tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heavy cream
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
ingredients PIE CRUST: 1
tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose
flour (plus
additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1
tablespoon confectioner's sugar 1 teaspoon vanilla extract
Ingredients: 1 cup all - purpose
flour 1/3 cup unsalted butter, melted and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon grated lemon peel 1 (8 - ounce) package regular or light cream cheese, at room temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed lime or lemon juice 1 to 2
tablespoons grated lime or lemon zest Powdered sugar
Additional lime or lemon peel for garnish
If you do decide to use coconut
flour, add an
additional tablespoon of coconut oil to prevent them from being too dry.
1 1/4 pounds Chicken Breasts, boneless and skinless Salt and Pepper 3
tablespoons Olive Oil 1/3 cup
Flour 2 Eggs 1 Lemon, juiced 4 Sage Leaves 1/2 cup Dry White Wine (such as sauvignon blanc) 3/4 cup Chicken Broth 2
tablespoons Butter
Additional Lemon Wedges, for garnish
1 cup gluten - free
flour (prefer Bob's Redmill gluten free
flour) * if the dough is too wet, feel free to add
additional flour 2 medium russet potatoes, peeled and chopped 2 cloves of garlic 6
tablespoons of corn starch 1 teaspoon sea salt 1 teaspoon baking powder 1
tablespoon Italian seasoning 1/2 teaspoon red pepper flakes
Crust: 2 cups
flour 2 teaspoons baking powder 1/2 teaspoon salt 2
tablespoons cold lard 1 egg 1/2 cup milk, plus
additional for brushing the pastry
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2
tablespoons flour 2 cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes) 3/4 cup instant brown rice 1/3 cup coconut milk (5 ounce can, if you can find it) 1
tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
If the dough is too wet, add
additional flour 1
tablespoon at a time.
ingredients CRANBERRY CRUMBLE 1/2 cup butter (melted, plus
additional for greasing) 1 cup brown sugar (firmly packed) 3/4 cup oats 1 cup
flour 1 teaspoon cinnamon 4 cups fresh cranberries 1 cup granulated sugar 2
tablespoons cornstarch 1 cup water 1/2 cup walnuts (chopped) whipped topping or ice cream (optional)
2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all - purpose
flour 1/4 cup sugar plus 1 1/2
tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2
tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus
additional for egg wash 6
tablespoons (3 ounces or 85 grams) unsalted butter, chilled and cut into 1 / 2 - inch cubes plus
additional for baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces) heavy cream 2 large eggs
Coconut and almond
flours can vary by brand, so if the mixture is too thin, add 1
additional tablespoon of coconut
flour.
If the mixture seems too wet, add 1
additional tablespoon of
flour at a time to the mixture.
You may need an
additional 1 - 2
tablespoons of milk to insure all the
flour is moistened.
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)
If you don't have any protein powder, you can substitute three - quarters cup
additional gluten - free baking blend, all - purpose
flour, cassava
flour, oat
flour (blend rolled oats into
flour), sorghum, spelt, or wheat
flour; or substitute six
tablespoons of coconut
flour.
Add
additional flour or milk, 1
tablespoon at a time, as needed.
If using unflavored protein or
flour in place of the vanilla protein powder, use an
additional two
tablespoons of sweetener plus more to taste.
If the dough appears too wet, add
additional flour, 1
tablespoon at a time.