100g oat flour 75g rice flour 25g ground almonds 4 tablespoons cocoa or cacao powder 50g coconut sugar 1 teaspoon baking powder 1/2
teaspoon bicarbonate of soda 200 ml almond milk 2 tablespoons rapeseed or melted coconut oil 2 tablespoons maple syrup 1 teaspoon vanilla extract
125g plain flour 125g whole wheat flour 175g stevia 3 handfuls desiccated coconut 2 teaspoons baking powder 1/2
teaspoon bicarbonate of soda 1 egg 90 ml coconut oil 200 ml Koko (coconut) milk 1/2 jar good quality raspberry jam
Dry Ingredients: 1 cup spelt flour 1/2 teaspoon baking powder 1/2
teaspoon bicarbonate of soda 1 heaped teaspoon cinnamon 1/4 teaspoon salt 1/4 cup walnuts 1/4 cup raisins
2 x 284 ml pots of buttermilk 420g wholemeal flour — I use the strong wholemeal flour designed for bread making 4 tablespoons sunflower seeds 2 tablespoons sesame seeds 2 tablespoons linseed 150g oats — I use rolled oats 1 teaspoon muscovado sugar — I use this kind but imagine most sugars will do the trick 1 teaspoon salt 1
teaspoon bicarbonate of soda
Pin It Ingredients: Sponge 130g fresh raspberries 30g golden caster sugar 1 teaspoon cormflour 350g plain gluten free flour blend (I used blend A from this post) 80g ground almonds 1 tablespoon GF baking powder 1
teaspoon bicarbonate of soda... Continue Reading →
2 small to medium bananas mashed (about 180g) 30 ml of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1 teaspoon of mixed spice 1 teaspoon vanilla extract 1 teaspoon baking powder 1
teaspoon bicarbonate of soda 1 teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch of salt
3 eggs 150g caster sugar 250g plain flour 1/4
teaspoon bicarbonate of soda 1/2 teaspoon baking powder A pinch of salt 75g pistachios, chopped 65g dried cranberries
Cover with plenty of water again, add 1
teaspoon bicarbonate of soda, bring to a boil and cook, covered, until the chickpeas are really really soft, it will take more than one hour, depending on size and age of the chickpeas.
If you have overcome this difficulty just rinse your chickpeas before you start cooking them, pour plenty of water in a large pot and add 1
teaspoon bicarbonate of soda to the chickpeas.
Not exact matches
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2
teaspoons baking powder 1
teaspoon bicarbonate of (baking)
soda 1
teaspoon ground cinnamon 1/2
teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
1 level tsp
bicarbonate of soda, sieved (baking
soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1
teaspoon honey (or treacle or soft brown sugar) 425 ml (3/4 pint) buttermilk (or add 2 tbsp
of lemon juice to 600 ml (1 pint) milk)
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
3/4 cup spelt flour 1
teaspoon each
of baking powder +
bicarbonate of soda 2
teaspoons egg replacer 1/4 cup coconut sugar 1/4 cup cocoa powder 1 cup dark chocolate chips 2 cups loosely packed frozen cauliflower, thawed 1/2 cup coconut milk 4 tablespoons coconut oil
scant 1 cup (7 oz / 2oo g) dried chickpeas, soaked overnight in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1 tablespoon chopped fresh cilantro (coriander) 1 tablespoon chopped fresh parsley 1 tablespoon ground cumin 1/2
teaspoon pepper 1/2
teaspoon salt 1
teaspoon dried mint 1
teaspoon ground coriander 1/2
teaspoon baking
soda (
bicarbonate of soda) corn oil, for frying
I used 3/4
teaspoon of bicarbonate of soda instead
of the half recommended (using non Dutch cocoa — Van Houten) and it came together REALLY nicely.
100 ml coconut oil, melted to liquid (or sunflower oil) 3/4
teaspoon ground cardamom 150g light brown sugar 2 medium eggs 3 medium bananas, mashed 75g plain yoghurt 200g wholemeal flour 1 tsp
bicarbonate of soda 1 tsp baking powder 100g dark chocolate, chopped Method:
I have not tried this particular
soda bread recipe, but I have just tried one from River Cottage website which I made with just 500g
of white bread flour, 2 tsp
of bicarbonate of soda, 1
teaspoon of fine sea salt, and 400 ml
of soured milk by adding 2 1/2 tbs
of pure lemon juice to 400 mil
of milk, whisking in and standing for 20 min.
I used one less
teaspoon of bicarbonate of soda to avoid the rising and overflowing problem.
Made these tonight, using 1/4
of a
teaspoon of bicarbonate of soda and adding 1
teaspoon of protein power.
It is best to add 1/2
teaspoon each
of bicarbonate of soda and sodium ascorbate to each glass
of water or whichever is available.