2 cups gram (chickpea) flour 1 teaspoon red chile powder 1 teaspoon salt 1 teaspoon turmeric 1
teaspoon baking powder Water Peanut oil for frying Thinly sliced green chiles, onions, eggplant, and potatoes
Not exact matches
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup
water 1
teaspoon salt 1/4
teaspoon ground cumin 1/4
teaspoon dried thyme 1
teaspoon commercial West Indian masala 1
teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
Pastry and Assembly: 2 cups flour Pinch of salt 1/2
teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly
Water Vegetable oil for deep - frying
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
For Egg - Free Fruit Cocktail Cake, replace 2 eggs with 3 tablespoons applesauce (added to wet ingredients) + 1
teaspoon additional
baking powder (added to dry ingredients) + 1 1/2
teaspoons egg replacer mixed with 2 tablespoons
water (added when you combine the wet and dry ingredients).
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4
Teaspoons Baking Powder 1
Teaspoon Salt 2/3 Cup
Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2
Teaspoons Vanilla Extract -LSB-...]
1/2 cup hot
water 2 tsp vanilla extract, divided 2 2/3 cups flour 2
teaspoons baking powder 1/2
teaspoon salt 1 cup unsalted butter, at room temperature 4 large eggs 1 cup milk
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of
water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp
baking powder 1/2 tsp
baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1
teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
4 cups bread flour 1 tablespoon double - acting
baking powder 1
teaspoon salt 3/4
teaspoon baking soda 1 cup raisins or dried currants, rinsed in hot
water and patted dry * 1 tablespoon caraway seeds * 2 cups buttermilk
1 1/2 cups flour 3/4 cup sugar 3 tablespoons cocoa
powder 2
teaspoons espresso
powder 1
teaspoon baking soda 1/2
teaspoon salt 1
teaspoon vanilla extract 1
teaspoon vinegar 1/4 cup applesauce (or vegetable oil) 1 cup
water
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons
water 1 2/3 cup all - purpose flour 2
teaspoons ground cinnamon 1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2
teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk
1 tablespoon ground chia seeds 3 tablespoons
water 1 cup creamy almond butter 5 tablespoons cocoa
powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1
teaspoon vanilla extract 1/2
teaspoon baking soda 1/4
teaspoon salt 3/4 cup dark chocolate chips
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1
teaspoon baking powder 1/2
teaspoon salt 1 egg 1/2 cup
water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons
water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1
teaspoon baking powder 1/4
teaspoon salt
ingredients: for the chocolate cake: 1/2 cup vegetable oil 1 1/2 cups sugar 1/2
teaspoon kosher salt 1 egg 1 1/4 cup hot
water 1 tablespoon vanilla extract 1/2 cup cocoa
powder 2 1/4 cups flour 1 1/2
teaspoons baking soda
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1
teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE
Water & Splenda 0 trace • 2
teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
To find out, drop a
teaspoon of the
baking powder into a cup of hot
water.
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.
2 1/4 cups white rice flour 1 1/2
teaspoons xanthan gum or carrageenan 1/4
teaspoon baking soda 1
teaspoon baking powder 2
teaspoons flax meal in 1/4 cup
water 2
teaspoons vanilla 3/4 cup sugar (evaporated cane juice) 1 package vegan nondairy cream cheese (8 ounces) 1/2...
Classic Chocolate CakeIngredients — 1 1/4 cups all purpose flour — 1/2 cup unsweetened cocoa
powder — 1 1/4
teaspoons baking soda — 1/4
teaspoon baking powder — 2
teaspoons instant espresso
powder — 1/2
teaspoon salt — 1/4 cup + 1 tablespoon canola oil — 1 cup sugar — 1 egg + 1 egg yolk — 3/4
teaspoon vanilla extract — 3/4 cup milk — 1/2 cup warm
water 1.
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.
3 1/2 sticks (400 grams) butter, softened to room temperature 2 1/2 cups (500 grams) brown sugar 3/4 cup (200 grams) demerera suga 1 egg 1/4 cup (50 ml)
water 8 cups (1 kg) flour 2 1/2
teaspoons (10 grams)
baking powder 2 1/2
teaspoons (10 grams) speculoos spices (recipe below)
1 1/2 cups all - purpose gluten - free flour 1 tablespoon
baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup
powdered stevia (or same as above) 1/4
teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot
water 1/2 cup coconut oil, melted 1 tablespoon pure vanilla extract dark chocolate chips for the eyes (optional)
3 2/3 cups self - rising flour 1 / 2 -
teaspoon salt 1 / 4 -
teaspoon baking soda 1 / 4 -
teaspoon cream of tartar 1/4 cup Earth Balance vegan butter 1/3 cup sugar 1 Tbsp EnerG Egg Replacer
Powder 4 Tbsp
water 1 cup of soy milk
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
FOR THE CAKE BATTER 1/2 cup boiling
water 1/3 cup plus 2
teaspoons unsweetened cocoa
powder (not Dutch process) 1/4 cup whole milk 1/2
teaspoon vanilla 1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4
teaspoon baking soda 1/4
teaspoon salt
1 flax egg (1 tablespoon ground flax + 3 tablespoons warm
water) 1 cup unsweetened almond milk 1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1
teaspoon vanilla extract 2 tablespoons coconut oil 1
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon nutmeg 1/4
teaspoon cloves 2 tablespoons
baking powder 1/4
teaspoon baking soda 1/2
teaspoon sea salt 1 1/2 cups oat flour
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of
water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1
teaspoon of
baking powder 3 tablespoon of almond milk pinch of sea salt
Place a
teaspoon of
baking powder in some warm
water.
For the Chocolate Cake: 1 1/2 cups all - purpose flour 1 1/2 cups granulated sugar 3/4 cup cocoa
powder (regular or Dutch - processed) 1 1/2
teaspoons baking soda 1
teaspoon baking powder 1
teaspoon salt 2 large eggs 1/4 cup vegetable oil 3/4 cup buttermilk 2
teaspoons vanilla extract 3/4 cup very hot
water
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons espresso
powder 2 tablespoons hot
water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
3 tablespoons chickpea flour, sifted 150 ml (1/2 cup + 1/8 cup) hot
water 150 g (3/4 cup) sugar 2 tablespoons canola oil 100 g (3/4 cup + 1 tablespoon) all - purpose flour 2
teaspoons baking powder 50 g (1/4 plus 1/8 cup) cornstarch
2 cups masa harina 2 tablespoons flour 1/2
teaspoon baking powder 3/4 cup
water, or more if necessary Oil for frying
Cookies 1-1/3 cups flour 3/4 cup sugar 2
teaspoons baking powder 1/4
teaspoons salt 1 tablespoons ground flax seeds 3 tablespoons
water 1/2 cup vegan margarine
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)
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa
powder (plus more for dusting) 2 tablespoons
baking soda 1
teaspoon baking powder 3/4
teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup
water 2
teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1
teaspoon vanilla extract 1/8
teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1
teaspoon vanilla extract 3 cups
powdered sugar (sifted) 1/8
teaspoon Kosher salt
10 2/3 tablespoons margarine 2/3 cup molasses 2/3 cup sugar 1 tablespoon ground ginger 1 tablespoon cinnamon 3/4 tablespoon
baking soda 1 1/2
teaspoons egg replacer
powder (such as Ener - G ®) 2 tablespoons
water 4 3/4 cups sifted all - purpose flour
2/3 cup raisins, optional 1 cup
water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg 1
teaspoon baking powder 1/4
teaspoon fine sea salt 2 large eggs, room temperature 2
teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml)
water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa
powder 3/4
teaspoon baking soda 1/4
teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1
teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
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.
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
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.
Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa
Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
Powder (or regular unsweetened cocoa
powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
powder) 1 3/4 cups boiling
water 2 3/4 cups all purpose flour 1 1/4
teaspoons baking soda 1/4
teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2
teaspoon vanilla extract
1 3/4 cups all - purpose flour 2
teaspoons baking powder 1
teaspoon salt 2 tablespoons shortening 2/3 cup
water oil for frying cinnamon & sugar honey
Instead of flax eggs as the recipe suggested I used my typical cornstarch eggs (2 tbsp cornstarch to 3 tbsp
water) and I didn't have any
baking powder so I used.5
teaspoon baking soda instead.
2 1/2 cups hot
water 3 tablespoons ground flax seed in 6 tablespoons
water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2
teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2
teaspoons baking powder 2
teaspoons baking soda 2
teaspoons xanthan gum 1
teaspoon cinnamon 1
teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao
powder or cocoa
powder 1/2
teaspoon of
baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of
water 1/2
teaspoon of vanilla extract or
powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
2 cups brown rice flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2
teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups
water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1
teaspoon cinnamon 1/2
teaspoon nutmeg 1/4
teaspoon ginger
powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juice
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of
water 1/2
teaspoon of
baking soda 1/2
teaspoon of bicarbonate of soda 1/2
teaspoon of cinnamon
powder 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped