Reserve 2
tablespoons of the flour mix.
Not exact matches
Take 1
tablespoon of the starter, place in a large glass
mixing bowl, add 100g
of flour (you can use a 50/50 mixture
of whole sprouted
flour and white
flour, all sprouted
flour, or any ratio you prefer) and 100g
of purified water (78F (25C)-RRB-.
To make the shrimp, combine the shrimp, 3
tablespoons of the oil, the sugar, 1/3 cup
of the rice
flour, the baking soda, scallions, and pepper and
mix well.
In the bowl
of a stand
mixer, fitted with a hook attachment, place 1 1/2 cups
flour, 1
tablespoon olive oil and salt.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4 cup water
mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
Mix the warm water, 1/2 cup
of bread
flour and 2
tablespoons of sugar in a bowl.
To replace one egg, simply
mix 4
tablespoons of chickpea
flour with 4
tablespoons of water until you have a thick and creamy mixture.
Mix together some
flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four
tablespoons of cold butter.
Mix together the
flour, water, salt, cumin, and 1 1/2
tablespoons of the olive oil.
You could always
mix in a
tablespoon or two
of almond
flour to get a more substantial pancake, or top the classic version with Nutella and strawberries too.
Sprinkle the
flour a
tablespoon at a time into vegetables while also adding small amounts
of reserved lobster stock to keep the mixture from becoming too dry to
mix.
Combine the remaining 4
tablespoons of sugar,
flour, and salt in the bowl
of a stand
mixer fitted with the dough hook *.
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
Or / and for the ones who say it's too thin, I would add a
tablespoon of flour to the pan after saute the onions, let it cook for a minute, stirring to
mix it well with the onions.
Start by dusting your hands with
flour and scooping about 1 1/2
tablespoons worth
of base
mix with a large soup spoon.
I used AP
flour with a
Tablespoon of vital wheat gluten added for good measure, and beat the dough with the KA
mixer paddle attachment for three minutes.
In a
mixing bowl, combine 2 cups plus 2
tablespoons of flour, a
tablespoon of baking powder, three
tablespoons of sugar and 1/8 tsp
of salt.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk
mixed with 1
tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat
flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
I added 4 extra
tablespoons full
of flour while the dough was in the stand
mixing bowl - it was nice and soft but not too sticky to knead.
2 cups spelt
flour (or a
mix of 1.5 cups all - purpose
flour and 1/2 cup whole wheat
flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
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.
-2 cups Bubble Girl's gluten free
flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar
of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6
tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1
tablespoon vanilla
MIX flour, sugar, and salt in a large bowl; add 2
tablespoons of the butter.
11
tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch
of salt 2 large eggs 1/3 cup unbleached all purpose
flour heaping cup
of garbage
mix - ins (I used 4 nutty bars that I sliced.
Add reserved mixture with the extra 2
tablespoons of walnut
flour mixed in.
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1
tablespoon dark rum 1 cup (140 g) superfine brown rice
flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1
tablespoon (70 g) amaranth
flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand
mixer, combine the butter, powdered sugar, and vanilla seeds.
Oh yeah — forgot to recommend to Jo to try
mixing a couple
tablespoons of flour in with the apples before laying them out on the dough if the apples seem extra juicy.
Place the cream cheese, mascarpone cheese, and 3
tablespoons of flour in the bowl
of a standing
mixer, fitted with a paddle attachment.
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.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5
tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1
tablespoon (337g) all purpose
flour 3
tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2
tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the milk in a large bowl and
mix to combine.
In a
mixing bowl, add in 2
tablespoons of quick or rolled oats, 2
tablespoons of all - purpose
flour, 1
tablespoon of dark brown sugar, 1
tablespoon of melted unsalted butter, and ⅛ teaspoon
of ground cinnamon.
Add a
tablespoon of flour mixture if the cake
mix looks like it will curdle.
200g Spelt
flour 200g Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 200g Whole wheat
flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 50g Oat
flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 50g Chestnut
Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded
tablespoons of Honey A
tablespoon Anise liquor (see above) A
tablespoon of Rum, or your favorite booze About 100g
mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice
mix (optional, but it's a good addition) A splash
of Vanilla
The apples are peeled, cored and cut into small cubes, then
mixed with some brown sugar, ground cinnamon, lemon juice and a
tablespoon of flour.
For those who can tolerate white
flour: I added 1 level
tablespoon of self rising
flour to the dry ingredients before
mixing and this small amount
of SR
flour gave the pancakes a little more body and rise without changing the wonderful flavor.
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.
Combine 4
tablespoons of the paprika and the black pepper with the
flour and
mix well.
If you don't have psyllium husk, you can use another thickening agent, such as xanthan gum, or just skip it altogether — if you decide to not use it at all, you might need to add another
tablespoon of coconut
flour to the
mix.
In a medium bowl,
mix together the remaining one
tablespoon of oil, chickpea
flour, water and seasonings.
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)
While yeast is proofing,
mix flour, salt, and remaining 2
tablespoons of sugar in a large bowl.
* You could make this a gluten free
mix by using your favorite combination
of gluten free
flours and 1
tablespoon of a binder, but I chose to not do this as many pre-made gluten free
mixes are already healthy and taste great!
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.
Over the
mixer bowl I sifted in 1 3/4 cups
of cake
flour, 1 1/4 cups
of unbleached
flour, 2 cups
of sugar, 1
tablespoon of baking powder, and 3/4
of a teaspoon
of salt.
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)
Return about 4
tablespoons of the rendered pork fat to the skillet, add the xanthan gum - free
flour blend, and
mix to combine.
Combined the remaining 4
tablespoons sugar,
flour and salt in the bowl
of a stand
mixer fitted with a dough hook.