Mix in the granulated sugar and 1
tablespoon of flour until blended.
Not exact matches
Sprinkle a couple
tablespoons of the reserved
flour over the dough and work it in
until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to keep 1/4 cup
of the reserve
flour for later.
Sprinkle a couple
tablespoons of the reserved
flour over the dough and work it in
until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to reserve 1/4 cup
of the
flour for later.
Add the remaining 1/2
of flour by
Tablespoons until it can come together without being too sticky.
To replace one egg, simply mix 4
tablespoons of chickpea
flour with 4
tablespoons of water
until you have a thick and creamy mixture.
Streusel Topping: Melt the remaining 2
tablespoons (28 grams) butter and stir into the reserved one cup (150 grams)
of flour mixture
until it is crumbly and looks like coarse meal.
Add 1/2 cup
of spelt
flour and 1/2 cup
of all - purpose
flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm water and mix everything together
until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
Whisk together chick - pea
flour and water
until smooth, then whisk in salt and 2
tablespoons of oil.
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.
Add the remaining 1
tablespoon of flour and pulse
until incorporated.
Add the next 2 cups
of flour and the 6
tablespoons of melted butter, mix
until the dough comes together for about 5 minutes.
Add the chips with the
tablespoon of flour mixture to the dough, and mix
until the chips are evenly distributed throughout the dough.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2
tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1
tablespoon (337g) all purpose
flour 2 1/4 teaspoons baking powder generous pinch
of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2
tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1
tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook
until just comes to a boil.
Using an immersion blender, pulse the
flour, nuts, salt, and 1
tablespoon of brown sugar together
until the nuts are fairly fine, about the texture
of sand.
Whisk 2
tablespoons of the heated pumpkin mixture into the 4 egg yolks, then whisk in the almond
flour until smooth.
Hand Method: Reserve a few
tablespoons of white
flour, then combine all the rest
of the ingredients in a bowl
until you have a shaggy dough.
Beat in
flour and salt, turn onto a lightly
floured surface and knead lightly
until just smooth (at this point I needed to add 1 1/2
tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.
Grind the almonds with 1
tablespoon of gluten - free
flour (to prevent the oil from the almonds from creating the beginnings
of almond butter)
until fine using a food processor.
If you are still having problems then you may want to add a
tablespoon of tapioca
flour at a tim
until you get the right consistency.
If dough starts to make a wet, whipping sound, add a few more
tablespoons of flour a little at a time
until you have a soft dough.
With mixer on low speed, add
flour mixture in three batches, alternating with milk alternative (1
tablespoon at a time), beginning and ending with
flour mix,
until all cookie ingredients are fully combined and begin to form a ball in center
of bowl.
Place the egg yolks and 1
tablespoon of sugar into a medium mixing bowl and sprinkle the
flour and cornstarch over it, whisk to combine
until smooth.
Add an additional
tablespoon of flour at a time
until the dough comes together.
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.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose
flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1
tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6
tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat
until sugar dissolves.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose
flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat
until melted and browned.
Start with 2
tablespoons of flour and increase as needed
until the dough holds together.
Cream everything together
until well blended and thicken with a few
tablespoons of coconut
flour.
Alternately, add one
tablespoon of flour and a decent splash
of milk, whilst still mixing together on a slow speed,
until all the ingredients have been added.
Pour one cup
of chicken stock into the pot, and add the coconut
flour one
tablespoon every 30 seconds
until it's thick enough for you:
Maybe mix everything together (but just one cup
of almond
flour) and then add coconut
flour a
tablespoon at a time
until you get a good batter.
If the
flour is super dry — add a
tablespoon of milk
until it loosens up.
After about 5 minutes add 1 cup
of spelt
flour to the bowl, 3/4 cup all - purpose
flour, 1/4 teaspoon
of white sugar, 1 teaspoon
of sea salt, 1 teaspoon
of dried rosemary, 1/2 teaspoon
of dried parsley, and 1
tablespoon of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or
until well mixed
To make the dough add 1 cup
of all - purpose
flour into a bowl, also add 1 teaspoon
of baking powder, 1/4 teaspoon
of white sugar, 1/2 teaspoon
of sea salt, 1/2 teaspoon
of garlic powder and 1/2 teaspoon
of dried oregano, mix all the dried ingredients
until well mixed, then add 1
tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together
until you form a dough, then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
Continue to beat
until you have a light, fluffy mixture (if it looks as if it's curdling, add another
tablespoon of flour).
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
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.
Once the nuts have cooled completely place them, along with 2
tablespoons (25 grams)
of the
flour from the recipe, into your food processor, fitted with a metal blade, and process
until they are finely ground (but not a paste).
Create a well in the center
of the
flour mixture, pour in the almost all
of the milk (leaving behind about 1 to 2
tablespoons) and the vinegar, and mix
until the dough begins to come together.
If your dough is too dry, add more water 1
tablespoon at a time
until all
of the
flour is incorporated into the dough.
Butter the parchment paper then add about a
tablespoon of flour to each pan, shake and tap
until it's evenly distributed)
If your dough is not coming together, add 1/4 cup
of flour and then add
tablespoons until it does.
Heat a non-stick frying pan with a medium heat and add 2
tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the diced onions and minced garlic to the pan and cook for about 3 minutes, then add 1
tablespoon of all - purpose
flour and mix
until well mixed, then add 1/2 cup
of low - fat organic milk and continue to mix
In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and reserved
tablespoon of flour; whisk
until smooth.
Add
tablespoon of flour and beat
until just blended.
For cookies that are a bit on the dense side (how I like them) add the 2 remaining
tablespoons of oat
flour and mix
until combined.
For convenience sake, here is the ingredient list: 1 1/2 cups almond
flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2
Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
Tablespoons coconut
flour 4
Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1
tablespoon cinnamon 2
tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes
until they get fragrant and just barely begin to darken.
Add the remaining
tablespoon of olive oil and the
flour and whisk to combine; cook for 2 minutes,
until lightly golden.
If after 5 minutes dough is very sticky and it seems more
flour is needed, add more
flour, 1
tablespoon at a time,
until the dough clears the side
of the bowl, but sticking to the bottom is okay.
Now add the rest
of the
flour mixture and another
tablespoon of boiling water and stir just
until smooth.