Rather than tossing it right into the garbage can, remove this product residue by soaking your brushes and combs in a basin of warm water with 1
teaspoon of baking soda for about 20 minutes.
Her recipe uses mature 100 % - hydration sourdough starter for the sponge, but she also uses 3/4
teaspoon of baking soda for the final dough.
The process there calls for soaking the beans overnight (approx 1 C dried peas), then rinsing, then essentially sauteing them over high heat with 1
teaspoon of baking soda for 3 minutes, then boiling them until quite done.
For canned chickpeas, simply drain and pat the chickpeas dry then stir in 1 1/2
teaspoons of baking soda for every 2 cups of water.
Not exact matches
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2
teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1
teaspoon baking powder 1/4
teaspoon baking soda pinch
of salt
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams)
baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package cand
Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2
teaspoons vanilla 2 tablespoons milk 1
teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package cand
baking soda 1/2
teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
5 medium beets (or enough
for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch
of salt Confectioner's sugar,
for dusting
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4
teaspoon of baking soda • 1/2
teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt
for vegan) • 1/2 cup
of almond milk (applesauce or apple juice will work) • 1/2
teaspoon stevia • 2 tablespoons agave nectar
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1
teaspoon of each:
baking powder,
baking soda and sea salt 2
teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
1/2
teaspoon ground cinnamon 1/4
teaspoon ground cardamom 1/4
teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1
teaspoon baking soda 4 tablespoons butter 1 1/4
teaspoons sea salt, plus more
for sprinkling
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2
teaspoons vanilla extract 400g all purpose flour 1
teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
baking powder 1
teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
baking soda pinch
of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking powder 1
teaspoon baking soda pinch
of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar,
for dusting Preheat the oven to 180 °C / 350 °F.
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1
teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit
for SCD diets) 1 1/2
teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest
of one orange 1/2 vanilla bean, seeds scraped out 2
teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk
When the water comes to a boil, add 1
teaspoon of baking soda and 1/2 a
teaspoon of salt to the water, and boil the bagels
for 1 minute per side.
So, since this recipe calls
for 1/2
teaspoon of baking powder, use 1/8
teaspoon of baking soda plus 3/4
teaspoon of lemon juice or vinegar.
Just made these using the exact recipe but subbing Bob's Red Mill Gluten - Free
Baking mix for the flour and adding a 1/2 teaspoon of baking
Baking mix
for the flour and adding a 1/2
teaspoon of bakingbaking soda.
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)
If you sub regular
for Dutch cocoa you can mellow out the flavor with about an 1/8 to 1/4
of a
teaspoon baking soda.
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1
teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2
teaspoons baking powder 1/2
teaspoon baking soda 1/2
teaspoon sea salt 1/2
teaspoon cinnamon cinnamon - sugar or turbinado
for sprinkling on top (optional)
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1
teaspoon ground cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon
of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or honey (
for vegetarian option) 1/4 cup
of hemp hearts (optional
for extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
Ingredients: 1 cup almond meal 1/2 cup pumpkin puree 1/4 cup coconut milk (I used canned, light) 3 eggs 1
teaspoon vanilla 1/2
teaspoon baking soda 1/2
teaspoon pumpkin pie spice 1/4
teaspoon cinnamon 1/4
teaspoon kosher salt Pinch
of nutmeg — really, just a small pinch Maple syrup
for topping
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)
For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2
teaspoon baking soda 1/4
teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest
of 1 orange (about 1 tablespoon) 1
teaspoon vanilla extract
for the strawberry salsa: about 1 cup
of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4
teaspoon of salt dry ingredients
for the pancakes: 1 cup
of buckwheat flour 1 cup
of oat flour 1/4
teaspoon of salt 2
teaspoons of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1
teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil
for the pan
In this recipe, substitute 2
teaspoons baking powder
for the cream
of tartar and
baking soda.
Ingredients 2 1/4 cups all - purpose flour 1/2
teaspoon baking soda 1
teaspoon baking powder 1/2
teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup
for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1
teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon
of finely grated lemon zest) 1
teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
2 sticks
of unsalted butter, room temperature (or you can microwave then
for 25 seconds to soften up) 2 eggs plus 1 egg yolk 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4
teaspoon salt 3/4
teaspoon baking soda 1 cup milk chocolate chips 1 cup dark chocolate chips (or you can just use two cups
of milk chocolate chips) 1 1/2 cup chopped Kit Kat bars 3 cups
of all purpose flour
Ingredients
for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1
teaspoon baking soda 1
teaspoon salt 1
teaspoon baking powder 1
teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter
for basting the top
of the bread
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) 200g
of dark chocolate, roughly chopped 2) 175g
of butter 3) 170g
of brown sugar 4) 4 eggs 5) 1
teaspoon of pure vanilla extract 6) 1/2 cup
of almond meal 7) 2/3 cup
of unsweetened cocoa powder 8) 1 1/2
teaspoons of baking powder (or 1
teaspoon of baking soda) 9) 1/2
teaspoon of salt 10) 1/2 cup chopped walnuts,
for garnish
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 so
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 so
for in the recipe with two
teaspoons of cream
of tartar and one
teaspoon of baking soda.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer
for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for a narrow piece, shorter
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream
of tartar 1/4
teaspoon salt extra sucanant * To dry roast sunflower seeds
bake in a single later at 350
for 5 - 7 minutes until they get fragrant and just barely begin to dark
for 5 - 7 minutes until they get fragrant and just barely begin to darken.
1/3 cup and 1 tbsp flour 1/8
teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8
teaspoon salt 1/2
teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix
of chopped chocolate and peanut butter chips) pinch
of flaky sea salt,
for garnishing
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
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more
for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1
teaspoon alkaline free
baking powder — 1/2
teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1
teaspoon pure vanilla extract)-- pinch
of sea salt
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.
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice
for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1
teaspoon baking soda Cal 0 1/2
teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1
teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp
of stevia) 1154 cal 144 per slice»
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.
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2
teaspoons baking soda 1
teaspoon salt (optional) 2
teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1
teaspoon vanilla 2 cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits
for chunkier pieces)
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.
While it doesn't help your
baked goods rise, an extra
teaspoon of baking powder or
baking soda (whatever your recipe calls
for) will help.
Combine 1
teaspoon of baking soda and 1 tablespoon
of vinegar (watch, as it will bubble up), allow to dissolve, and you have a substitute
for 1 egg.
3/4 cup light spelt flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4
teaspoon baking soda 1/4
teaspoon baking powder 1/4
teaspoon fine sea salt pinch
of ground cinnamon 1/4 cup coconut oil, melted 1
teaspoon vanilla extract 3 tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate,
for topping coconut ribbons,
for topping
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
1 3/4 cups dried chickpeas (or use 5 1/4 cups
of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1
teaspoon ground coriander 1 tablespoon ground cumin 1 scant
teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1
teaspoon salt 1/2
teaspoon black pepper 1/2
teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn,
for frying Tahini sauce
ingredients
FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» su
FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1/4
teaspoon fine sea salt 2/3 cup vegetable oil (plus more
for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» su
for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons
of juice) 1
teaspoon vanilla extract
FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» su
FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2
teaspoons) 1 and 1/2
teaspoons cornstarch
FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» su
FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1
teaspoon vanilla extract 2 and 1/2
teaspoons confectioners» sugar
For all those on GAPS, you can use 1/2
teaspoon of baking soda and 1 Tablespoon
of Apple Cider Vinegar to help any
baking product rise.