2 cups flour — feel free to use a whole wheat, Einkhorn, Spelt, etc. 1 tsp baking powder 1 tbsp honey 1/2 tsp salt, plus some for sprinkling on top 6
tbsp cold butter, plus 2 tbsp melted for topping 2 tbsp coconut oil, melted 2/3 cup milk
Low Country Sweet Potato Biscuits 1 cup all - purpose flour 1 tsp salt 2
tbsp cold butter 3/4 cup mashed sweet potatoes 1/8 — 1/4 cup skim milk 3 tsp baking powder
6
tbsp cold butter, cut into pieces (I reduced this and increased Shortening with water for healthier reasons)
CRUMBLE — 1/2 cup GF oats (50g)-- 1/2 cup ground almonds (60g)-- 1/2 cup pecans (50g)-- 1 tsp baking powder — 2 tsp cinnamon — 1 tbsp coconut sugar — 3
tbsp cold butter, cut into cubes — 1/2 lemon zest
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2
tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled
butter or solid coconut oil, cut into dices 3 - 4
tbsp ice -
cold water
Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2
tbsp granulated sugar 1 tsp salt 1 cup unsalted
butter (
cold and cut into cubes) 1 large egg 1/2 cup
cold buttermilk
for the cinnamon cream cheese frosting: 12 oz cream cheese,
cold 6
tbsp unsalted
butter, at room temperature 1
tbsp vanilla extract 4 cups powdered sugar 1 tsp cinnamon
2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3
tbsp of unsalted
butter,
cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)
In a food processor first add flour, followed by frozen
butter cubes, salt, sugar, and about 4
tbsp of ice
cold water.
For the pie dough:
Butter — 1/2 cup or 1 stick All purpose flour — 2 cups Salt — 3/4 tsp Sugar — 2
tbsp Ice
cold water — 8 to 10
tbsp
- * lukewarm water shouldn't feel hot or
cold, just roughly body temperature - to make vegan: use 1/3 cup + 1
tbsp olive oil or melted vegan margarine in place of the
butter in the filling.
For the dough: 280 grams (2 cups) flour 50 grams (1/2 cup) almond meal 200 grams
cold butter, cut into cubes 20 grams (2
tbsp.)
4 cups plus 1 tablespoon all - purpose flour 2
tbsp sugar plus 2
tbsp for sprinkling 2
tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks of
butter)
cold unsalted
butter, diced 4 large eggs, lightly beaten 1 cup
cold heavy cream 2 cups blueberries 1 egg beaten for egg wash
Pie Crust 1 1/4 C all - purpose flour 1/2
TBSP sugar 1/2 tsp salt 8
TBSP or 1 stick of unsalted
butter,
cold 1/2 C ice water
What You'll Need: 2
Tbsp Star
Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning 1/2 cup orange juice 1
Tbsp mustard 1
Tbsp corn starch 1
Tbsp cold water Salad 2
Tbsp orange juice 2
Tbsp Dijon mustard 1
Tbsp Star
Butter flavored Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced
cold unsalted
butter, but into tiny cubes 1/2 cup all - purpose flour 3 1/2
Tbsp.
dried oregano 1/2 cup very
cold butter, cut into pats 1 cup buttermilk (or a little more) 2 cups cooked sliced or crumbled breakfast sausage links 1 cup diced cheddar cheese 3
Tbsp.
1 cup white sugar 1 tsp baking powder 2 3/4 cups plus 2
tbsp cups all - purpose flour (or you can measure 3 cups and remove 2
tbsp flour) 1/4 tsp cinnamon 1/8 tsp freshly grated nutmeg 1/4 tsp salt 1 cup (2 sticks)
cold unsalted
butter 1 large egg 2 peaches, pitted and thinly sliced (between 1/8 and 1 / 4 - inch thick)
For the short crust pastry: 140 grams (1 cup) flour 25 grams (1/4 cup) almond meal 100 grams
cold butter, cut into cubes 20 grams (2
tbsp.)
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2
Tbsp raw cane sugar 1/2 cup
cold coconut
butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
For cocoa short crust pastry: 100 grams
cold butter cut into cubes 50 grams sugar powder 10 grams cocoa powder 150 grams all - purpose flour 1 egg yolk 1 - 2
tbsp.
Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1 tablespoon lemon rind 1/2 cup
cold butter, cubed 1/2 cup
cold vegetable shortening, cubed 1/4 cup ice water 3
tbsp sour cream 1 egg white
20
tbsp) sticks
cold unsalted
butter.
1
tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2
tbsp fresh ginger, finely chopped or 1 tsp ground 2
tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked
butter beans
Pin It Servings: 6 - 8 Ingredients: for the pastry 170g organic plain flour 80 g broad bean (fava bean) flour 125g unsalted organic
butter, chopped into cubes 2
tbsp cold water 1/2 tsp sea salt 1 organic free range egg for... Continue Reading →
Mississippi Mud Pie Crust: 1 2/3 C all - purpose flour 2
TBSP unsweetened cocoa 1 1/2 sticks unsalted
butter, cubed and
cold 2
TBSP sugar 3 - 4 TBS
cold water Filling: 1 1/2 sticks unsalted
butter 1 3/4 C packed light brown sugar 4 eggs 4
TBSP unsweetened cocoa 6 oz semisweet chocolate chips 1/2 C half and half Topping: 1 C heavy whipping cream 1 bar semisweet chocolate For the dough: Mix flour and cocoa in large mixing bowl.
baking soda 1/4 cup unsweetened cocoa powder 1/3 cup sugar 1/3 cup
cold butter, cut into cubes 1/2 cup mini chocolate chips 3/4 cup buttermilk 2
Tbsp.
5
Tbsp very
cold vegan
butter, grated or chopped into very small cubes (about 2/3 of one stick of vegan
butter)
Ingredients Crust 2 cups flour 1
tbsp sugar 1 tsp salt 16
tbsp unsalted
butter,
cold and cut into cubes 2
tbsp milk 1 egg
1 large ripe avocado 5
Tbsp raw cacao powder 5
Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2
Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt 3
Tbsp raw cacao
butter (or
cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
Crust 1/2 cup unbleached flour 1/2 tsp cane sugar Pinch of fine sea salt 3
tbsp vegan
butter,
cold 2 - 3
tbsp water, ice
cold
for the citrus cream cheese frosting: 12 oz cream cheese,
cold 6
tbsp butter, at room temperature 1
tbsp freshly squeezed orange / lime juice 1 tsp orange / lime zest 4 cups powdered sugar
Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8
Tbsp (1 stick)
cold, Dairy Free Earth balance
butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided
For the pie dough 1 1/4 cups all purpose flour 1/2 tsp salt 1 1/2 tsp granulated sugar 1 stick (8
tbsp)
cold unsalted
butter, cubed 1/2 cup
cold water with a few ice cubes 1 - 2
tbsp apple cider vinegar
1 tsp olive oil 1
TBSP butter 4 green onions - chopped white & green parts 1 garlic clove - smashed and finely minced 1 c. Light, malty, crisp beer 1/2 c.
cold butter - cut into small cubes
1 large ripe avocado 5
Tbsp raw cacao powder 5 - 7
Tbsp pure maple syrup 1
Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt (or sea salt) 2
Tbsp raw cacao
butter (or
cold pressed extra virgin coconut oil)
2
tbsp cold - pressed olive oil, raw
butter, coconut oil or ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3 tb of frozen basil) sea salt and freshly ground pepper
For the crust 1/2 cup (65 g) gluten - free oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3 cup (45 g) ground almond flour 2
tbsp corn starch 1/2 tsp sea salt 3
tbsp cold - pressed coconut oil or organic
butter 3
tbsp ice -
cold water
Beans & Herbs 1 cup / 250 ml cooked beans or lentils 5 leaves of fresh herbs (parsley, cilantro, basil...) 3
tbsp cold - pressed olive oil or organic
butter
Sweet Crust 1/2 cup almond powder 3/4 cup + 2
tbsp all - purpose flour 3
tbsp sugar 1/4 tsp salt 90 g
butter, chilled and cubed 2
tbsp cold water
for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour + more to dust 1 large pinch of fine sea salt 2
tbsp granulated sugar 150 g
cold, unsalted
butter, cut into cubes 4
tbsp ice
cold water
for the crust 165 g (5.8 oz; 3 dl; 1 1/3 cups minus 1
tbsp) all - purpose flour 60 g (2.1 oz; 1 dl; 1/3 cup + 1 1/2
tbsp) buckwheat flour 1 large pinch of fine sea salt 2
tbsp granulated sugar 150 g (5.3 oz)
cold, unsalted
butter, cut into cubes 3 — 4
tbsp ice
cold water
Crumble 60 g (2 oz; 2 dl) desiccated coconut 50 g (1 3/4 oz; 1 dl + 1
tbsp) rolled oats 40 g (1 1/2 oz; 1 dl + 2/3
tbsp) all - purpose flour 45 g (1 1/2 oz; 1/2 dl) demerara sugar 1 tsp cinnamon pinch of salt 60 g (2 oz) unsalted
butter,
cold & diced
for the frosting: 1/4 cup
cold water 5
tbsp coconut
butter (this is not the same as oil) 1/4 cup dark brown sugar 1 1/2 tsp instant espresso 1 1/2
tbsp unsweetened cocoa powder 6 oz bittersweet chocolate (preferably min.
1 large ripe avocado 4
Tbsp smooth peanut
butter (or F&F's chocolate peanut
butter) 6
Tbsp raw cacao powder 4 - 5
Tbsp rice syrup or pure maple syrup (to taste) 2
Tbsp nut or coconut milk (optional — for consistency) 2 pinches of Himalayan pink salt 2
Tbsp raw cacao
butter or
cold pressed extra virgin coconut oil
2/3 cup buckwheat flour 1/2 cup rice flour 1/2 tsp xantan gum 1/3 tsp salt 1,5
tbsp coconut sugar 1/2 cup vegan
butter 4 - 5
tbsp ice
cold water
Grain free turkish flatbreads 2 eggs 1/2 cup
cold water 2
tbsp olive oil 2
tbsp almond meal (very finely ground almonds) 2
tbsp defatted sesame flour (you can replace with defatted coconut or defatted almond flour) 1
tbsp ground flaxseeds 1/2 tsp baking powder A pinch of salt 1
tbsp nigella seeds
Butter to fry
salt 3/4 cup (1-1/2 sticks)
cold unsalted
butter, cut into pieces 3/4 cup plus 2
Tbsp.
2 cups white all - purpose flour and extra for dusting 1 tsp salt 1
tbsp brown sugar 2
tbsp baking powder 5
tbsp cold vegan
butter 1 cup almond milk Nonstick spray
1 cup sliced almonds 1/2 cup shredded coconut 2 cups + 1
tbsp all - purpose flour 1 cup packed light brown sugar 1 tsp baking powder 1/2 tsp salt 1/4 cup unsalted
butter,
cold and cubed 1/2 cup mini chocolate chips 3 large eggs 1
tbsp canola or vegetable oil (or melted coconut oil) 1 tsp vanilla extract egg wash: 1 large egg beaten with 1
tbsp milk 8 ounces semi-sweet chocolate, coarsely chopped