My go - to choice as a cleansing agent is 1
teaspoon of baking soda + 2 tablespoons of apple cider vinegar per wash of my hair.
Not exact matches
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.
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)
I only had 200g
of almond flour on hand, so I cut everything down a bit (3/4
teaspoon baking soda, 1 whole egg
+ 1 egg white, etc).
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
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 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
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
for the chicken: 3 boneless, skinless chicken breasts (about 1
+ 3/4 pound) 1
teaspoon baking soda 1
teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece
of fresh ginger, grated a bunch
of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4
teaspoon sesame oil
1 cup
+ 2 tablespoons
of King Arthur's all - purpose flour 1/2
teaspoon baking soda 1
teaspoon salt 1/2 cup
of Smart Balance butter (or you can use regular butter) 6 tablespoons
of packed brown sugar 6 tablespoons
of granulated sugar 1 egg 1
teaspoon of peppermint extract 10 ounces
of chocolate chips 1 bag
of individually wrapped Peppermint Patties (unwrapped)
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.
2 1/8 cups all - purpose flour 1/2
teaspoon salt 1/2
teaspoon baking soda 12 tablespoons butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 large egg
+ 1 large egg yolk 2
teaspoons vanilla extract 2 cups
of any combination
of the following: chocolate chips, chocolate chunks, M&M s, nuts
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
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
3/4 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
1/2 cup packed brown sugar (I used coconut palm sugar) 1/3 cup cane sugar 1 (generous) cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2
teaspoons vanilla bean paste 2/3
+ 1/4 cup whole wheat white flour 1/3
+ 1/4 cup wheat germ 2
teaspoons cinnamon 1
teaspoon baking soda 1/2
teaspoon sea salt 3 cups old fashioned rolled oats 1/2 cup mini cinnamon chips (or chips
of your choice) cinnamon sugar, for sprinkling
Ingredients 2 cups sugar 1 cup
+ 2 tablespoons brown sugar 1 1/2 cup shortening 4 eggs 2 tablespoons molasses 1
teaspoon salt 2
teaspoons baking soda (dissolved in small amount
of water) 6 cups flour 1 tablespoon ginger 1 tablespoon cinnamon Buttercream frosting: 1 cup shortening 2 lbs.
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.
3/4 C. Coconut flour 1/4 C. Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4
Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
Teaspoon salt One
teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
teaspoon baking soda Flax eggs (6 tablespoons ground flax
+ 12 Tablespoons
of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1
Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2
Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this flower.