Use 1 tablespoons flax (ground or whole) with 3
tablespoons room temperature water to replace one egg.
Not exact matches
1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2
tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1
tablespoon xanthan gum or guar gum 1
tablespoon yeast 3 large eggs,
room temperature 1/2 cup
water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
2 acorn squash, pumpkins, or other smallish winter squash 3
tablespoons unsalted butter,
room temperature 1 14 - ounce can coconut milk 1 teaspoon (or more) red Thai curry paste
water 2 teaspoons fine grain sea salt (or to taste)
2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon salt 1
tablespoon active dry yeast 5
tablespoons butter, softened 2/3 cup warm
water 1 egg, at
room temperature Cornmeal 1/4 cup of butter, melted
For ease of digestion, I recommend soaking split peas at
room temperature for 6 - 8 hours in a generous amount of
water and a
tablespoon of vinegar or lemon juice.
Dough 3/4 cup + 2 to 4
tablespoons (198 - 227 mL) lukewarm
water, enough to make a soft, smooth dough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4
tablespoons or 57 grams) unsalted butter, at
room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2
tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato flakes
Fluffy ginger and date cake from Donna Hay magazine 2 cups + 2
tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling
water 2 teaspoons baking soda 200g unsalted butter,
room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1
tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2
tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2
tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk,
room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2
tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
1 1/2 cups
water,
room temperature or warmed to 110 °F 3 large eggs, lightly beaten 3
tablespoons safflower oil or other vegetable oil 3
tablespoons molasses 1
tablespoon cider vinegar 1 cup rice flour 1 cup potato starch (not flour) 1/2 cup sorghum flour 1/2 cup teff flour 1/2 cup tapioca starch / flour 1/2 cup low - fat powdered milk, whey or dairy - free milk powder 1/4 cup gluten - free cornmeal 2
tablespoons unsweetened cocoa 1
tablespoon xanthan gum 2 teaspoons instant coffee powder 1 1/2 teaspoons salt 1
tablespoon active dry yeast
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3
tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter,
room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml)
water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese,
room temperature 1 cup (226g / 2 sticks) unsalted butter,
room temperature 1
tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
1/2 cup unsweetened cocoa powder 2/3 cup hot
water 8
tablespoons butter,
room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1
tablespoon lavender, crushed (use a mortar and pestle or spice grinder) 1 1/2 cups all - purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt
2 cups (284 g) all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks; 227 g) unsalted butter,
room temperature 1 1/2 cups (297 g) granulated sugar 1/4 cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2
tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped into bite - size pieces averaging 1/2 inch
ingredients BANANA - RUM BEIGNET 2 cups all - purpose flour (plus 2
tablespoons, sifted) 2 eggs (separated) 1/2 cup
water (
room temperature) pinch salt 1/2 cup granulated sugar 1/2
tablespoon ground cinnamon pinch nutmeg (freshly grated) 1 lime (zested) 2
tablespoons unsalted butter (melted) 1
tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3 cup dark rum vegetable or canola oil (for frying) confectioners» sugar (for dusting)
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6
tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4
tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1
tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (
room temperature) 2 large egg yolks (
room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot
water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
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.
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 and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1
tablespoon (150g) all purpose flour 1 1/2
tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2
tablespoons iced
water Filling: 1
tablespoon unsalted butter,
room temperature 1 large apple, peeled, cored and finely diced 2 1/2
tablespoons caster sugar 1/4 teaspoon ground cinnamon 2
tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon
water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
Rose Macarons: 120 grams or about 3/4 cup packed powdered Whole Earth Sugar * 60 grams or scant 3/4 cups Super Fine Almond Flour 70 gram Egg Whites, at
room temperature (about 2 Large Egg Whites or 3 smallish Egg Whites) 35 grams or about 3
Tablespoons granulated Whole Earth Sugar 1 teaspoon Cornstarch 1 teaspoon Freeze Dried Raspberries (about 5 - 6 raspberries) 1/8 teaspoon Rose
Water 1/4 teaspoon Beet Juice
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
Dough: 1 1/4 -1 3/4 cups all purpose flour 1 cup bread flour * 3
tablespoons granulated sugar 1 teaspoon Kosher or sea salt 1 packet instant yeast * (2 1/4 teaspoons) 1/2 cup
water 1/4 cup milk (I use whole milk) 2 1/2
tablespoons unsalted butter 1 large egg,
room temperature
2 sticks (8 ounces) salted butter, at
room temperature 4 ounces cream cheese, at
room temperature 1/2 cup sour cream 5
tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked in
water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2
tablespoons apricot preserves, strained
Ingredients: Filling 3/4 cup fresh blueberries 1 1/2 cups granulated sugar 1/2 cup
water 1
tablespoon fresh lemon juice Pinch of salt Crust 1 stick unsalted butter, at
room temperature 1 1/4 cups granulated sugar 1/2 teaspoon lemon extract Zest of 1 lemon
1/2 cup crisco at
room temperature 1/2 cup dark brown sugar 1/4 cup light molasses 1
tablespoon cinnamon1
tablespoon ground ginger 1 1/2 teaspoons ground cloves 1 teaspoon baking soda 2 cups all - purpose flour2
tablespoons water
3 cups plus a scant 1/4 cup unbleached all - purpose flour 2 teaspoons salt 2 teaspoons instant yeast 2
tablespoons olive oil 1 1/4 cups
water, at
room temperature
I used to soak my oats in
water with a heaping
tablespoon of fresh ground whole wheat flour at
room temperature (about 69 F) and never had a problem.
for the filling: 455 grams (16 ounces) cream cheese, at
room temperature 150 grams (3/4 cup) sugar 20 grams (5 teaspoons) lemon juice, from 1 very juicy lemon 1/4 teaspoon salt 300 grams (1 1/4 cups) heavy cream 7 grams (1 packet, 2 1/4 teaspoons) gelatin 15 grams (1
tablespoon)
water 120 grams (1/2 cup) pumpkin puree 1/8 teaspoon ground cloves 3/4 teaspoon ground ginger 1 teaspoon cinnamon
2 Large Eggs at
room temperature 3/4 cup Coconut or Almond Milk, at
room temperature 1/3 cup Coconut Oil 3/4 cup
Water 3
Tablespoons Applesauce 2
Tablespoons Coconut Sugar 1/4 teaspoon Salt 4 teaspoons Baking Powder 1 1/2 teaspoon Pure Vanilla Extract 1
Tablespoon Cinnamon 1 3/4 cups White Wheat Flour Optional: 1
Tablespoon Flaxseed
Azuki Red Bean Buttercream: 8 oz sugar 2 oz
water 1/2 cup egg whites 12 oz unsalted butter,
room temperature, cut into
tablespoons Sweetened red bean paste, to taste
3 large eggs,
room temperature, or 3 tablespooons arrowroot mixed with 6
tablespoons warm
water 3
tablespoons olive oil 1 teaspoon apple cider vinegar 2
tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1
tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling
water, club soda or ginger ale,
room temperature
Pour 2 cups of
room temperature water in the jar and add 2
tablespoons of organic cane sugar (get organic cane sugar here).
6 cloves of garlic 7
tablespoons butter, at
room temperature 1/4 teaspoon rice or champagne vinegar Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 medium onion 4 1/4 cups
water or chicken stock 5 ears of corn 1 — 2 chives
ingredients DOUGH: 1 1/3 cups all purpose flour (plus more for dusting) 2 teaspoons Kosher salt 3/4 teaspoon active dry yeast 1/2 teaspoon granulated sugar 1
tablespoon canola oil (plus more for greasing bowl) 1/3 cup milk (warmed) 1/3 cup
water (warmed) CHEESE FILLING: 3 cups low - moisture mozzarella cheese (shredded) 1 1/4 cups feta cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (
room temperature, divided) 2
tablespoons unsalted butter (
room temperature, divided) Kosher salt and freshly ground black pepper (for tasting)
Now, assuming your starter is nice and active, you're going to create a leaven (or levain) by mixing together 1
Tablespoon of active starter, 1/3 cup
room temperature water and 1/2 cup flour.
Sponge 3/4 cup bread flour 3/4 cup rye flour 1/2 teaspoon instant yeast 1 1/2
tablespoons sugar 1/2
tablespoon honey 1 1/2 cups
water, at
room temperature
Ingredients: creamy sweet pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2
tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2
tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk,
room temperature zest of 2 lemons salt and pepper to taste ravioli dough: 2 cups all purpose flour, plus more for dusting 1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs,
room temperature 1/4 -1 / 3 cup
water
Chocolate Shortbread 1 cup unsifted all - purpose flour 1/3 cup granulated sugar 1⁄4 teaspoon salt 6
tablespoons (3 ounces) unsalted butter, at
room temperature; cut into 6 pieces 2 ounces (1/3 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, melted 1 teaspoon pure vanilla extract Mousse Filling 2/3 cup unsifted all - purpose flour 1/4 teaspoon salt 3 ounces (1/2 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, chopped 5
tablespoons (2 1/2 ounces) unsalted butter 1
tablespoon water 1 cup packed light brown sugar 2 large eggs, lightly beaten 2 teaspoons pure vanilla extract Chocolate Glaze 2
tablespoons (1 ounce) unsalted butter 4 ounces Collection Etienne 61 %, chopped 1
tablespoon heavy cream
for the crust 1
tablespoon ground chia seeds 3 - 4
tablespoons ice cold
water, divided 1/2 cup coconut oil — cold and solid, plus more for oiling the springform — at
room temperature 3/4 cup oat flour (I use ground rolled oats) 1/2 cup almond flour 1/4 cup tapioca flour 2
tablespoons coconut sugar pinch sea salt
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2
tablespoon apple cider vinegar • 1/2 cup plus 2
tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1
tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at
room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (
water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2
tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
about 6 elderflower heads 1 lemon — juice and zest 1 lemon — thinly sliced 1/2 cup honey or more to taste 1
tablespoon apple cider vinegar 6 cups
room temperature water
Non-stick cooking spray 1/3 cup unsweetened cocoa powder 3
tablespoons hot
water 1
tablespoon vegetable oil 1/2 cup (1 stick) unsalted butter, melted 1 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 8 ounces mascarpone cheese at
room temperature 1 cup all - purpose flour 1/4 cup almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt
2 1/2 cups whole wheat pastry flour 1 teaspoon salt 4
tablespoons cold Earth Balance (or other non-dairy butter) 1/2 cup shortening,
room temperature 1/2 cup ice
water
6
tablespoons water 3/4 cup dried cranberries 3/4 cup light brown sugar 1
tablespoon orange zest 1/2 cup unsalted butter, softened to
room temperature 1 large egg,
room temperature 1 teaspoon pure vanilla extract 1/2 cup white whole wheat flour * 1/4 teaspoon ground nutmeg 1/4 teaspoon baking powder 1/2 teaspoon Kosher or sea salt 1 cup old fashioned oats
1 1/4 cup
water 2
tablespoons honey 2
tablespoons butter @
room temperature 1 tsp salt 3 cups of flour (we do 2 cups unbleached white, 1 cup whole wheat pastry) 1/2 cup rolled oats 1
tablespoons brown sugar 1 tsp cinnamon 2 1/4 tsp active dry yeast (or, one package)
Ingredients 2/3 cup walnuts chopped 1/4 cup sugar 1 cup all purpose flour 1 teaspoon salt 1/2 cup unsalted butter, softened 16 ounces Kraft Philadelphia cream cheese,
room temperature 3/4 cup sugar 1
tablespoon vanilla extract 3 eggs 1 cup pumpkin puree 1
tablespoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ginger 1
tablespoon instant espresso powder 1/2 cup sugar 1/4 cup
water 1 pinch sea salt 2 ounces hulled pumpkin seeds, untoasted 1 cup heavy cream 2
tablespoons sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla
Grains and Nuts should be soaked in
water overnight at
room temperature with either a couple
tablespoons of yogurt or lemon juice.
As a digestive drink: Dilute one
tablespoon in one cup of warm or
room temperature water daily, or take one
tablespoon 10 - 20 minutes before meals.
3 large egg whites at
room temperature (for vegan option, use 1
tablespoon and 1 teaspoon Ener - G egg replacer mixed with cup
water OR 3
tablespoons flax mixed with 9
tablespoons water)
Pour 2 cups of
room temperature water in the jar and add 2
tablespoons of organic cane sugar (get organic cane sugar here).
Mix content of one charcoal peel - off - mask pouch with three
tablespoons (45 ml) of
room temperature water.
Steep a
tablespoon of the flower in a suspended strainer overnight in
room temperature water and drink it first thing in the morning.