2
tablespoons organic flour of your choice, (which can include non-grain flours such as almond flour)
2
tablespoons organic flour of your choice, (which can include non-grain flours such as almond flour)
Not exact matches
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3
tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill
organic coconut
flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)
1 cup unsweetened shredded coconut 1 cup almond
flour 1/3 cup arrowroot
flour 1
tablespoon cinnamon 1/2 teaspoons sea salt 1/3 cup coconut oil 1/3 cup water 1/3 cup maple syrup 1/2 cup
organic Thompson raisins 1/2 cup chopped pecans
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry
flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1
tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain
organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer
flour and unbleached white
flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1
Tablespoon lemon juice to whole milk and let sit for... Continued
I bought some 100 %
organic coconut
flour, because I am doing a keto diet, and the label says, per 2
tablespoons, total carbohydrates are 9 GM's.
1/2 cup olive oil, or coconut oil 2
organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry
flour (minus 2
tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
1/2 cup Unbleached all purpose
flour 1/8 cup packed light brown sugar 2
tablespoons turbinado sugar 1/4 teaspoon kosher salt 2 teaspoons
organic Matcha powder 1/4 cup roughly chopped pecans 6
tablespoons butter room temperature.
2 cups blanched almond
flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup
organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
WET INGREDIENTS 6 ripe bananas 1 cup coconut oil (cold pressed, non-refined) 2/3 cup
organic coconut milk 3 eggs, hormone free, omega 3 enriched 2
tablespoons lemon juice DRY INGREDIENTS 1 cup coconut sugar 2 teaspoons raw
organic stevia (green powder) 1 3/4 cups
organic almond
flour (this is cheaper when purchased in bulk) 1 3/4 cups
organic tapioca starch 1 1/2 teaspoons
organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
2
tablespoons butter, ghee, or coconut oil 3 eggs 3/4 cup whole milk or coconut milk 1/2 cup almond
flour 1/4 cup arrowroot powder 2
tablespoons coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2 cup fresh or frozen
organic blueberries
500 g (about 4 cups) whole wheat
flour (I used organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm
flour (I used
organic King Arthur
Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm
Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2
tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1
tablespoon) lukewarm water
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm
organic tofu, crumpled 1/4 cup quinoa
flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2
tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1
tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2
tablespoons oil (optional)
* 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
1/3 cup olive oil 2
organic eggs 1/2 cup Irish cream liquor, I used my home made Irish cream version 1/3 cup unrefined sugar 1 tsp vanilla extract 1 cup whole wheat pastry
flour, minus two
tablespoons 1/2 tsp aluminum free baking powder 12 oz dark chocolate chips
1/4 cup poppy seeds 1/2 cup non-dairy milk 2
tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose
flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1
organic lemon
1 cup + 2
tablespoons all - purpose
flour (I used half
organic all purpose and half whole wheat pastry
flour)
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)
* 1/4 cup olive oil (I used
organic, extra virgin) * 3
tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup
organic, unbleached white
flour * 1/2 cup white whole wheat
flour (or whole wheat pastry
flour)
1/3 cup of sugar 1/2 cup of butter (I used Smart Balance) 2 eggs 1 cup of whole wheat
flour (King Arthur) 1 cup of all - purpose
flour (King Arthur) 1 tsp of baking soda 3
tablespoons of powdered Peanut Butter 1
tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3
tablespoons of
organic cocoa nibs (you can use chocolate chips)
9
tablespoons of ground flax seed meal 1/4 cup of brown sugar 1/4 cup of agave nectar or maple syrup 1 egg 1
tablespoon of water 1/2 cup whole wheat
flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used
organic) 2
tablespoons of
organic cocoa nibs
Ingredients 150 g semi-wholemeal wheat
flour 100 g cornmeal (OGM - free) 50 g almond
flour a pinch of whole sea salt 3
tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1
tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (
organic) 200 g -LSB-...]
For the muffins — 100 g whole wheat spelt
flour — 70 g white spelt
flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2
organic eggs — 7
tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
Cake 3 cups
organic unbleached white
flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4 teaspoons instant espresso powder dissolved in 2 cups water 4 teaspoons vanilla extract 4
tablespoons cider vinegar
* 1 cup
organic cornmeal * 3/4 cup
organic all - purpose
flour * 1 teaspoon baking soda * 1 teaspoon minced fresh rosemary leaves * 3/4 teaspoon sea salt * 1/4 teaspoon cayenne powder * 1 cup buttermilk * 2 eggs, preferably
organic and free - range * 1/2 cup pitted and chopped
organic dates * 4
tablespoons pure maple syrup (or honey) * 2
tablespoons organic unsalted butter
For thickening sauces and stews, use 1
tablespoon of
organic tapioca
flour per cup of liquid.
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)
For thickening berry pie fillings, use 1 1/2
tablespoons of
organic tapioca
flour per cup of fruit.
In your recipes, 1
tablespoon of cornstarch or potato starch can be substituted with 2
tablespoons of
organic tapioca
flour.
FOR THE CAKE 1 1/4 cups sorghum
flour Bob's Red Mill 1 cup brown rice
flour Bob's Red Mill 1/2 cup tapioca
flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's
organic) 2/3 cup coconut oil (Trader Joe's
organic) 1
tablespoon ground golden flaxseeds (Nuts.com,
organic) 1
tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply
Organic 1 cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2
tablespoons apple cider vinegar (Trader Joe's
Organic)
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)
1 cup Sweet Sorghum
Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread) 1 cup unsweetened soy milk 1 tablespoon apple cider vi
Flour 1/2 cup all - purpose gluten - free
flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread) 1 cup unsweetened soy milk 1 tablespoon apple cider vi
flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1
tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use
organic Earth Balance buttery spread) 1 cup unsweetened soy milk 1
tablespoon apple cider vinegar
I used
organic flour and used about 1 and 3/4 cups as
organic flour needs more moisture (so I use less of it), added 3
tablespoons of cacao and used whittakers dark Ghana chocolate which is 72 % dark and accidentally vegan.
Non-stick cooking spray 1-1/2 cups whole wheat
flour 1/4 cup cocoa powder 1/2 cup wheat germ 2
tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup
organic coconut oil at room temperature 1/4 cup packed light brown sugar 4 medium rip bananas, mashed 2
tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4 cup water 2 large eggs 1/3 cup semisweet chocolate chips, finely chopped
1 1/2 cups lukewarm water 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4 cup coconut oil 1/4 cup honey 4 1/2 cups
organic sprouted whole wheat
flour, or any other
flour 1
tablespoon active dry yeast Optional topping: sesame seeds, poppy seeds, anise seeds, dried rosemary or dill
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2
tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup
organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry
flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
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)
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).
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
For the almond crumble: 2/3 cup rolled oats (not quick) ground in a food processor 1/2 cup whole wheat pastry
flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup raw whole almonds, coarsely ground in a food processor 2
tablespoons cold Earth Balance margarine, cut into pieces 2 1/2
tablespoons organic high - oleic safflower oil
biscuits 1 cup spelt
flour (light or whole) 1/4 cup
organic yellow corn
flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2
tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2
tablespoons all - purpose
flour 4 cups
organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1
tablespoon ground cumin 1 lb.
1/2 cup soy milk 1
Tablespoon apple cider vinegar 1 3/4 cup whole - wheat
flour 4 teaspoons baking powder 3
Tablespoons evaporated cane juice 1
organic orange, zested and sliced Pinch of salt 5
Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
Almond
Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure va
Flour Pumpkin Muffin Recipe 1 1/4 cups almond
flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure va
flour (almond meal) 3
tablespoons tapioca
flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure va
flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3
tablespoons sucanat or
organic evaporated cane sugar 1
tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure vanilla
Add 1/2 cup of all - purpose
flour to a bowl, crack 1
organic egg with 1
tablespoon of
organic milk into another bowl and beat together, and add a generous 1/2 cup of plain breadcrumbs with 1 teaspoon of dried rosemary into another bowl and mix together
Basic Wheat Crust (or use your own favorite recipe) 3/4 cup white
flour and 3/4 cup whole wheat or 1 / 1/2 cups white
flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8
tablespoons Filling One cup
organic diced tomatoes (one half...
RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not
organic) 1 large onion 1/2 cup potato
flour (all purpose
flour, wheat or gluten - free may be substituted) 2
Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not
organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream
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