First, put 1/3 cup rolled oats, 4 egg whites, 1 teaspoon vanilla extract and 1/2
teaspoon baking powder in a blender and blend until smooth.
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)
In a bowl, combine 2 2/3 cup flour, 2
teaspoons each of
baking soda and
baking powder, 1 1/2
teaspoon cinnamon, 1/8
teaspoon ground cloves, 1
teaspoon salt and 1/2
teaspoon nutmeg.
I reduce the
baking powder to 2
teaspoons because I think the mix has too much «air»
in it with 3.
If self - raising flour is not available, place 1-1/2
teaspoons baking powder and 1/2
teaspoon salt
in a measuring cup.
If self - rising flour is not available, place 1-1/2
teaspoons baking powder and 1/2
teaspoon salt
in a measuring cup.
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple
in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish
In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2
teaspoon baking powder, and 1/2
teaspoon each of salt and cinnamon.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to add
in herbs into the crust like fresh rosemary and thyme!
Added
in a
teaspoon of
baking powder as some of the comments suggested, as well as nutmeg, cinnamon and a large spoon of Old Monk Rum — a big favorite here
in India.
In a larger bowl, combine the applesauce, 1/2
teaspoon baking powder, oil, sugar, nondairy milk, and vanilla.
3 cups (380 grams) bread flour (all - purpose will work
in a pinch) 1 tablespoon
baking powder 2 tablespoons freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams) cooked bacon, crumbled (about 15 thin slices) 3/4
teaspoon salt 12 ounces (355 ml) beer (choose your favorite!)
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
In a bowl, sift together 2 1/2 cups of cake flour, 2
teaspoons of
baking powder and 1/2
teaspoon each of cinnamon, nutmeg, fine salt and
baking soda.
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1
teaspoon baking powder 1
teaspoon vanilla sugar 1/4
teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut
in half 2 - 3 rhubarbs, cut into...
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4
teaspoon pure almond extract 1
teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced
in 1/4 inch rounds.
Add
in coconut flour,
baking powder, xantham or guar gum, stevia packets, and 1/4
teaspoon of cinnamon.
My research tells me that self - rising flour includes 1 1/2
teaspoons baking powder and 1/2
teaspoon salt for each cup of flour so using self - rising flour will almost double the leavening
in this recipe.
In a large bowl, combine the 1/2 cup flour, 1/2 cup cornmeal, 2 tablespoons sugar, 1
teaspoon baking powder, 1/2
teaspoon baking soda, and 1/4
teaspoon salt.
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)
In a bowl, combine 1 1/3 cup flour, 2
teaspoon baking powder and 1/2
teaspoon salt.
1 cup all - purpose flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1 1/2 tablespoons sugar 1 large egg, lightly beaten 1 1/2 cups buttermilk (I prefer Clover — it really makes a difference
in taste and rise!)
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean)
in a saucepan over low heat and cook until just comes to a boil.
Combine the flour, 1
teaspoon garlic
powder and
baking soda
in a large bowl.
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...
2 organic, ripe peaches, sliced
in 1/4 inch pieces 1 cup rice flour 1
teaspoon sugar / evaporated cane juice 1
teaspoon baking powder 1
teaspoon Xanthan gum 1/2...
Crust & Topping: 1 cup white granulated sugar 3 cups unbleached all - purpose flour 1
teaspoon baking powder 1/2
teaspoon coarse kosher salt 1 cup (2 sticks) unsalted butter, very cold (like 15 - 20 minutes
in the freezer very cold, not frozen) 1/4 cup buttermilk
There is only one
teaspoon of
baking powder in this version since the crust shouldn't be pillowy like cookies.
Make the topping: Whisk the flour,
baking powder, granulated sugar, 3/4
teaspoon salt, and black pepper to taste
in a medium bowl.
In a medium bowl, whisk together 2 cups minus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 1/2
teaspoons baking powder, 1 1/4
teaspoons baking soda, and 1 1/2
teaspoons kosher salt.
Off the top of my head, I would start by adjusting the
baking soda and
powder quantities
in the recipe by 1/2
teaspoon.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan
baking mix (I use Bisquick) 1
teaspoon baking powder 1
teaspoon ground cumin 1
teaspoon garlic
powder 1
teaspoon dried oregano 1/2
teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1
teaspoon Adobo sauce from can of chilies
in Adobo 1/3 cup non-dairy milk 1
teaspoon apple cider vinegar 1/2
teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Place a
teaspoon of
baking powder in some warm water.
For the fried chicken:
In a re-sealable plastic bag, mix together the cornstarch, celery salt, garlic
powder,
baking powder, 1 1/4
teaspoons pepper and 1 1/4
teaspoons salt.
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)
And did you use the two
teaspoons of
baking powder as stated
in the recipe?
In a large bowl, sift together the flour, sugar,
baking powder, and 1/4
teaspoon salt.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking /
baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4
teaspoon salt 1/8
teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8
teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and
baking powder in the bowl of a food processor and pulse a few times.
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
Silver poppy seed cake trifle from
Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1
teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
baking powder 1/2
teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
baking soda 1/4
teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack
in the oven and preheat to 180 °C / 350 °F.
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 Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3
Teaspoons of
baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1
Teaspoon of cinnamon
In a small sauce pot heat stick of butter on medium heat until melted and browned.
Whisk together flour,
baking powder, and 3/4
teaspoon salt
in a bowl, then blend
in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal.
Add
in 2
teaspoons of pumpkin spice, 1/2
teaspoon of
baking soda, 1/2
teaspoon of
baking powder, and 1
teaspoon of salt.
-- Make Pancakes:
In a large bowl, whisk together flour, 3 tablespoons sugar,
baking powder,
baking soda and remaining 1/4
teaspoon salt.
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)
In a large bowl, combine the flour, 1/2
teaspoon cinnamon,
baking powder, salt and 3/4 cups plus 2 tablespoons sugar.
* If you don't have Dutch - processed cocoa
powder, try adding the very smallest pinch (less than 1/8
teaspoon) of
baking soda to natural cocoa
powder to neutralize the acid
in the natural variety of cocoa
powder.
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds
in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1
teaspoon of pure vanilla extract 5) 1
teaspoon of
baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small pieces (you can also use chocolate chips)