Add coconut milk, salt, 5
tbsp sugar + 5 tsp tapioca flour into a pot and let cook on the stove, stirring continuously.
Not exact matches
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1
tbsp baking soda 1.5 tsp baking powder 3 cups white
sugar 3/4 cup vegetable oil 1.5 cups milk
+ 1
tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water
1 lb fresh strawberries, sliced 1/4 c
+ 3
tbsp sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1 c
+ 2
tbsp all - purpose flour 1/4 c
+ 2
tbsp whole wheat flour 2 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3
tbsp chilled unsalted butter, cut in 1/4» pieces 3/4 tsp vanilla extract
1 1/2 c 2 % plain Greek - style yogurt, strained 1 tsp vanilla extract 2 lg egg whites 1/4 c
+ 1
Tbsp sugar 6 oz raspberries (about 1 c) 6 oz blackberries (about 1 1/4 c)
2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw
sugar 1 cup
+ 2
tbsp soy milk 1
tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1 cup raspberries
Ingredients: Cinnamon
Sugar Cookies 2 1/4 cups
+ 2
Tbsp all - purpose flour 2
Tbsp cornstarch 1
Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2
Tbsp powdered milk 10
Tbsp unsalted butter, softened 2/3 cup packed light - brown
sugar 1/3 cup granulated
sugar 2 large eggs 3
Tbsp sour cream 1/2 tsp vanilla extract
for the cake 4
tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated
sugar 3
tbsp light brown
sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup
+ 2
tbsp white sprinkles, separated
2
tbsp peanut butter 1
tbsp coconut
sugar (or granulated stevia if you want to go lower - carb) 1
tbsp agave syrup 1
tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of
sugar - free milk chocolate
+ a square of 90 % dark chocolate
cream cheese, cold 1 1/2
tbsp glucose 1 1/2
tbsp corn syrup 1 1/2
tbsp strawberry extract if available or strawberry jam 1 3/4 cup
+ 2
tbsp (300g) powdered
sugar 3/4 tsp salt a pinch of baking powder a pinch of citric acid
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup
+ 1
tbsp (roughly 1/3 cup)
sugar, 1 tsp vanilla extract, 1 1/4 cup plain flour, pinch of salt.
For the filling: Butter — 1
tbsp + 1/2 cup Apples thinly sliced — 4
Sugar — 3 tsp
+ 1/2 cup All purpose flour — 6
tbsp Brown
sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
2
Tbsp + 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown
sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1
Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
Tbsp ground flax seeds
+ 3
TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
TBSP warm water), some salt or maybe a little
sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
1 cup Beet Puree 1/3 cup coconut
sugar (sub any
sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup
+ 2
tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2
tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1 1/4 cup confectioners
sugar 1 cup
+ 2
Tbsp vegan butter (I used Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed with 2
Tbsp water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4 cup all purpose flour
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
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut
sugar 2 1/2 (38 ml)
Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Cake 1/2 cup vegan butter 1/2 cup
+ 2
tbsp almond milk 3/4 cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1 cup cane
sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
So, here's what I did: 2 1/2 C (10 oz) blanched almond flour, 1 tsp b. soda, 1/2 tsp salt, 1
TBSP + 1tsp cinnamon, 1
TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm
sugar, 2
TBSP water and 3
TBSP (2.4 oz) molasses.
1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c
sugar 1/4 tsp salt 1.5 tsps baking soda 1/4 tsp each ground cinnamon, nutmeg and cloves 2.5 tsps ground ginger 1/3 cup oil 1/2 cup
+ one
tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle 1/2 c chocolate chips.
For the German buttercream 1 1/4 cups milk (300 ml) 1/2 cup
sugar (100g) 1/4 cup cake flour (30g) OR 3
tbsp plain flour
+ 2 tsp cornstarch 1/4 tsp salt 4 egg yolks 1 tsp vanilla extract 500g unsalted butter (2 cups
+ 2 oz), at room temperature
Sandwich: 3 slices uncooked bacon
+ 1
tbsp brown
sugar + 1 beefsteak tomato, sliced
+ salt and pepper
+ 1
tbsp mayo
+ 1 tsp lemon zest
+ 2 slices sourdough, toasted
+ 4 butter lettuce leaves
+ 1/4 c corn relish
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes
+ more for serving 1
tbsp poppy seeds 2
tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or
sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Corn relish: 1 1/2 c corn kernels
+ 1 1/2 c white wine vinegar
+ 3/4 c
sugar + 1/2 c water
+ 2
tbsp honey
+ 1 tsp coriander seeds, toasted and coarsely ground
+ 1 tsp black peppercorns, toasted and coarsely ground
+ 1/4 tsp crushed red pepper flakes
For the chocolate buttermilk cake 2 cups plain flour 2 cups white
sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup
+ 1
tbsp vegetable oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk
1 1/4 cups milk (300 ml) 1/2 cup
sugar (100g) 1/4 cup cake flour (30g) OR 3
tbsp plain flour
+ 2 tsp cornstarch 1/4 tsp salt 4 egg yolks 1 tsp vanilla extract 500g unsalted butter (2 cups
+ 2 oz), at room temperature
salt 1/4 cup
sugar 1/4 cup butter, melted 1 egg, whisked 1 cup
+ 2
Tbsp.
6 small
sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2
tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2
tbsp fresh thyme 1
tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg
+ 1
tbsp water, for eggwash
3
tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2
tbsp granulated
sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1
tbsp) all - purpose flour 15 g (1
tbsp) butter, for frying 15 g
+ 15 g (1
+ 1
tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2
tbsp powdered
sugar, to caramelize
For the Cheesecake Batter 8 oz cream cheese, softened 1 egg 1/2 cup
sugar 2
Tbsp + 2 tsp flour 2/3 cup pumpkin puree 1/3 tsp pure vanilla 2/3 tsp cinnamon 1/3 tsp ground ginger 1/3 tsp ground cloves
14
tbsp of butter 7 oz bittersweet chocolate (70 %) 4 eggs 3/4 cups
+ 1
tbsp sugar 1 cup all purpose flour 1 tsp baking powder
Brush the whole thing with an egg wash (1 egg
+ 1
tbsp water
+ pinch salt) then sprinkle with granulated
sugar.
3
tbsp mayonnaise
+ 3
tbsp white vinegar
+ 1/2 tsp
sugar + 1/2 tsp dry mustard
+ pinch celery seeds
+ pinch cayenne
+ 4 c shredded green cabbage (1/2 head)
+ 3/4 c shredded carrot (1 large carrot)
+ 2 tsp salt
+ 3
tbsp chopped parsley
1 recipe pie crust (recipe follows) 1 recipe raspberry pie filling (recipe follows) 1 egg
+ 1
tbsp water, for eggwash demerara
sugar, for sprinkling glaze, recipe follows
for the cupcakes: 1 cup organic cane
sugar 3/4 cups
+ 2
Tbsp all - purpose flour 1/4 cups
+ 2
Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water
juice of 2 large oranges juice of 1/2 lemon 75 g caster
sugar 50 g unsalted butter 1 egg
+ 4 egg yolks 2 1/2
tbsp cornflour (Note 1) 2 1/2
tbsp warm water
Ingredients: 1.5 flax eggs (1.5
Tbsp flaxseed meal
+ 4
Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut
sugar — you can sub brown
sugar but the coconut
sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup
+ 1
Tbsp gluten free rolled oats 1/2 cup
+ 1
Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
1 1/2 cups warm water 2 1/4 tsp instant yeast 1 tsp salt 1
TBsp light brown sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour + additional for dusting 1/2 cup baking soda 1 large egg, beaten coarse sea salt for sprink
TBsp light brown
sugar, packed 1
Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour + additional for dusting 1/2 cup baking soda 1 large egg, beaten coarse sea salt for sprink
Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour
+ additional for dusting 1/2 cup baking soda 1 large egg, beaten coarse sea salt for sprinkling
140 g (10
tbsp) unsalted butter 140 g (2 1/2 dl minus 1
tbsp; 1 cup) brown rice flour 50 g (1 dl
+ 1 heaping
tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado
sugar 2
tbsp tapioca starch 1 1/2 tsp baking powder 1/2 tsp fine sea salt 1/2 tsp cinnamon 1/4 tsp ground ginger ⅛ tsp ground nutmeg ⅛ tsp ground cardamom (preferably freshly ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple syrup 1 tsp vanilla extract 200 g zucchini, coarsely grated
for the streusel 70 g (1 dl
+ 1 heaping
tbsp; 1/2 cup) brown rice flour 40 g (3
tbsp) light muscovado
sugar pinch of salt 50 g (3 1/2
tbsp) unsalted butter 2
tbsp almond meal Preheat the oven to 175 °C (350 °F).
1/4 tsp ground flaxseed
+ 1/2 tsp water 1/4 cup whole wheat pastry flour 1 1/2
Tbsp brown
sugar heaping 1/4 tsp baking powder pinch cinnamon pinch salt 1/8 tsp apple cider vinegar 1/8 tsp vanilla 2 1/2
Tbsp unsweetened almond milk
for the chicken: 3 boneless, skinless chicken breasts (about 1
+ 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1
tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp
sugar 1/4 teaspoon sesame oil
Coffee or Tea — Black or Bulletproof (1
Tbsp MCT oil or coconut oil
+ 1
Tbsp unsalted butter)(
sugar free sweetener if desired) 2 — 3 eggs fried or scrambled with 2
Tbsp butter
Matcha Cupcakes: 3/4 cup
+ 2
Tbsp cake flour, sifted 3/4 cup all - purpose flour 1 cup granulated
sugar 1
Tbsp matcha powder 1/2
Tbsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, cut into cubes, room temperature 2 large eggs 1/2 cup whole milk
-LSB-...] For the crust (From the Allergen - Free Baker's Handbook)-- 1.5 cups Gluten - free flour mix — 1/4 cup
+ 2
tbsps powdered
sugar — 3/4 tsp xanthan gum — 1/8 tsp salt — 10
tbsp vegetable -LSB-...]
Ingredients: 8
Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4 cup
sugar 3/4 teaspoon vanilla extract 3/4
+ 2/3 cups flour, sifted 1 tsp baking powder Pinch of salt 1.5 tsp sifted unsweetened cocoa, diluted with 2
Tbsp whole milk 1.5 tsp Matcha powder
Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c
+ 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut
sugar (sift out most lumps) 1/4
+ 1/8 tsp stevia powder 1/4 c
+ 2
tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2
tbsp lemon juice (optional plus rind) to form * thick * dough consistency.
Raspberry Cornmeal Pancakes vegetarian, vegan, grain - free, dairy - free, peanut - free,
sugar - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 1
Tbsp flax seed 1 cup + 2 Tbsp soy milk 3/4 cup + 2 tbsp oat flour 1/
Tbsp flax seed 1 cup
+ 2
Tbsp soy milk 3/4 cup + 2 tbsp oat flour 1/
Tbsp soy milk 3/4 cup
+ 2
tbsp oat flour 1/
tbsp oat flour 1/2...
1/4 cup fresh parsley, chopped and packed, or use 2
tbsp dry parsley 1
tbsp sugar 2
tbsp toasted sesame oil 1/4 cup
+ 2
tbsp (6
tbsp total) sunflower, canola, grapeseed, or other light oil
2 cups powdered
sugar 2-1/2
tbsp meringue powder (available at craft stores) 1/3 cup water
+ more for thinning consistency 1/4 tsp vanilla extract Aqua, turquoise, and green food coloring 2 drops brown food coloring
+ 1
tbsp water