** If you can not find cream of tartar you can substitute 2
teaspoon of baking powder in place of cream of tartar and baking soda.
Place
a teaspoon of baking powder in some warm water.
There is only one
teaspoon of baking powder in this version since the crust shouldn't be pillowy like cookies.
Not exact matches
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.
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 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.
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.
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.
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)
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?
: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.
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.
Add
in 2
teaspoons of pumpkin spice, 1/2
teaspoon of baking soda, 1/2
teaspoon of baking powder, and 1
teaspoon of salt.
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)
* 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)
In a large bowl, combine cornmeal, sorghum flour, brown sugar, potato starch,
baking powder, 1
teaspoon salt, xanthan gum,
baking soda and a generous amount
of pepper.
Over the mixer bowl I sifted
in 1 3/4 cups
of cake flour, 1 1/4 cups
of unbleached flour, 2 cups
of sugar, 1 tablespoon
of baking powder, and 3/4
of a
teaspoon of salt.
Combine flour,
baking powder, cinnamon,
baking soda, nutmeg and 1
teaspoon of the salt
in a medium bowl whisk until well blended; set aside.
1) 1 1/2 cups
of almond flour or almond meal (I ground whole almonds
in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2
teaspoon baking powder 4) 1/4
teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2
teaspoons of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)
Ingredients 7 Tbsp butter 1 cup brown sugar 1 egg 1
teaspoon vanilla extract 1 cup plus 1 Tbsp flour 1/4 tsp
baking powder 1/4 tsp salt 1/2 — 1 cup mix -
in of your choice (I used chocolate chips, white chocolate chips, and butterscotch chips)
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
2 medium - large white,
baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2
teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2
teaspoon dried thyme 1
teaspoon kelp granules (you could try
powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed
in the microwave or
in a saucepan 2 cups unsweetened soy milk, also warmed
in the microwave or
in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed
in a skillet with 1 - 2
teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (
in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a
teaspoon of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Dairy - and Gluten - Free Citrus Almond Cake makes 1 8 - inch cake ingredients: for the citrus almond cake: 4 eggs zest
of 2 limes zest
of 2 lemons 100 grams (1/2 cup) granulated sugar, divided
in two 150 grams (1 1/2 cups) almond flour 1
teaspoon baking powder juice
of 1/2 lemon 1/2
teaspoon kosher salt
In this recipe, substitute 2
teaspoons baking powder for the cream
of tartar and
baking soda.
6 eggs 1 cup cottage cheese 2 tablespoons Stevia
in the Raw (or other sweetener to equal 2 tablespoons
of sugar) 1 1/2
teaspoons baking powder 1/3 cup coconut flour 1
teaspoon vanilla 1/4 cup vanilla whey protein
powder 1 tablespoon butter — or as needed
Combine ground pumpkin seeds with flour,
baking powder, cream
of tartar, salt, and 1
teaspoon of cinnamon
in a medium bowl and whisk to break up any big lumps.
175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1 tsp xanthan gum (omit if included
in your flour blend) 1
teaspoon gluten free
baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag
of hard clear candies (like Jolly Ranchers)
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1
teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending
in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao
powder 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1/3 cup
of vegan, dark chocolate chips
1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup
of millet flour (optional) 4
teaspoons baking powder 2 tablespoons ground flax seeds
in 6 tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix
of peanuts, pumpkin seeds and sunflower seeds)
Next, sprinkle
in 1 3/4 cups rolled oats, 1/4 cup cocoa
powder, 2
teaspoons baking powder, 1
teaspoon baking soda, a couple pinches
of kosher salt, and a good splash
of either almond or vanilla extract.
For the
baking powder, all you have to do is replace the three
teaspoons called for
in the recipe with two
teaspoons of cream
of tartar and one
teaspoon of baking soda.
Take three medium mixing bowls and
in each bowl place: 1/2 cup flour, 1
teaspoon baking powder, pinch
of salt, 1/2 tablespoon sweetener
of choice, 1/2 tablespoon oil.
If you wanted to be safe, you could throw
in an extra 1
teaspoon of Baking Powder to ensure the cakes rise.
I added a half
teaspoon of paprika (like I used
in my old non-vegan version) and a little garlic
powder, gluten - free pasta and bread crumbs and
baked it.
So this time I added a half
teaspoon of baking powder and it just doubled
in size!
I use lemon juice instead
of apple cider vinegar or just skip it, 1 extra
teaspoon baking powder instead
of baking soda and 1 extra tablespoon coconut oil instead
of vegetable oil, and
bake for 30 minutes
in the middle
of the oven.
In a large bowl, whisk together the flour,
baking powder,
baking soda, salt, 1
teaspoon of cinnamon, allspice, and nutmeg.
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste
of salted butter
in all my
baked goods) 1 cup sugar 3 large eggs at room temperature 3/4
teaspoon pure vanilla extract 1/2
teaspoons pure almond extract 1 1/2 cups flour 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/8 (1/4 if using unsalted butter)
teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut
2 1/2 cups rice flour (white, brown, or a mixture
of both) 1 2/3 cup potato starch 3
teaspoons baking powder 2 1/2
teaspoons salt 2 tablespoons sugar 1/2 cup dry buttermilk
powder 3 tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient
in addition to the one on the next line, often with divided uses 3 tablespoons shortening
In a pinch, even plain flour with a 1/2
teaspoon of baking powder will do.
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1
teaspoon baking soda 1/4
teaspoon baking powder 1/4
teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2
teaspoons vanilla extract Set two racks
in the middle
of the oven.
2 cups flour
of choice (NOTE: I use half spelt and half organic AP flour) 1/8
teaspoon baking soda 1
teaspoon salt 2
teaspoon baking powder 3/4 cup peanut butter
powder 1 egg 1 cup milk 1/3 cup warm water 1/4 cup honey 1/4 cup brown sugar 1/4 cup chopped nuts
of choice 1/2 cup dried fruits
of choice, chopped fine or pulsed
in food processor