Sentences with phrase «teaspoon each of baking powder +»

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

Not exact matches

Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled

Egg Replacer, according to package directions 4 tablespoons pureed silken tofu + 1 teaspoon baking powder Replacing more than two eggs will change the integrity of a recipe.

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.

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.

1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest

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.

:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.

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.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.

1 gluten - free crust of choice, pre - baked 2 (8 - ounce) packages cream cheese, room temperature 3 teaspoons Matcha Green Tea powder 3/4 cup sugar 3 large eggs + 2 yolks, room temperature 1/2 cup mascarpone or crème fraiche - Topping of choice

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

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

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)

:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml) buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.

Orange cake from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2 tablespoons orange juice zest of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.

zest of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream + more for brushing, very cold

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.

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)

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

Pink Grapefruit Cake From Foodbeam.com 1/2 cup 2 % or full - fat yogurt (I use Fage) 1 1/2 cups all - purpose flour 1 1/2 teaspoon baking powder pinch of salt 1 1/8 cup sugar 3/8 cup vegetable oil (1/4 cup + 2 Tablespoons) 3 eggs Zest and juice of 1 ripe Pink Grapefruit

2 1/4 cup all purpose flour 1/3 cup sugar 1 tablespoon baking powder Zest of one small orange (+ zest of one lemon, optional) 1 1/2 stick salted butter, cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch pieces 1/2 cup heavy cream 1 teaspoon kosher salt

Cobbler Portion: 1/4 cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch of salt 1/4 cup whole milk 2 tablespoons neutral oil like grapeseed or vegetable 1 large egg yolk

For scones 3 cups old - fashioned oats 1/2 cup coconut flour 1/4 cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4 cup + 2 tablespoons chilled coconut oil 1 cup cold unsweetened almond milk 1/2 cup halved cranberries Zest of 1 orange

2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)

1) 2 cups of almond meal 2) 1/3 cup + 1 tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds + more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (or coconut cream)

1) 2 cups self - raising flour (or 2 cups all - purpose flour + 1 teaspoon baking powder + 1/4 teaspoon baking soda) 2) 1 teaspoon of salt 3) 1 cup of chopped walnuts 4) 160g of butter, melted 5) 2 cups brown sugar 6) 2 eggs 7) 2 tablespoons of vanilla extract 8) 1 cup of chocolate chips

One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.

3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries

Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon

The easiest formula for making your own baking powder is: 1 teaspoon baking powder = 1/2 teaspoon baking soda + 1/4 teaspoon cream of tartar + 1/4 teaspoon cornstarch.

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

For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil

1/2 cup currants 1 cup spelt flour 1/4 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon each of cinnamon + ginger 1/4 teaspoon each of nutmeg + all - spice 3 tablespoons vegan butter 1 flax or chia egg (1 tablespoon of seeds to 3 of water) 1/2 teaspoon vanilla extract 1/4 cup maple syrup

2 cups wholewheat spelt flour 3 teaspoons baking powder 1/4 cup dessicated coconut 1/2 cup coconut sugar (or replace with sugar of choice) 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons coconut oil 1/2 cup dairy free yoghurt 2 teaspoons vanilla extract 1 cup raspberries + extra coconut + raspberries for sprinkling

dry: 4 medium carrots, peeled + grated 1/4 cup raisins 2 cups oats 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg + ground ginger 2 tablespoons soft brown sugar pinch of salt

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

3 cups + 1 tablespoon all - purpose flour plus more for dusting 1/4 cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted butter, chilled, cut into cubes 1 egg 3/4 cup milk plus more for brushing scones 1/2 teaspoon vanilla extract Zest of 1 lemon 1 cup fresh or frozen blueberries Sanding sugar, optional

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Hi Linda, that is correct (to get a teaspoon of gluten - free baking powder, you'll need 1/2 teaspoon of cream of tartar + 1/4 teaspoon of baking soda).

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

I haven't used the baking powder but the way I substitute it is that I use 1/4 tsp baking soda + 1/2 tsp cream of tartar for every teaspoon of baking powder.

2 cups of all purpose flour 1 1/2 tablespoon of baking powder 1 tablespoon of sugar 1/2 tablespoon + 1 teaspoons of salt 7 tablespoons of unsalted butter 1 cup of buttermilk