Sentences with phrase «teaspoon vanilla red»

Not exact matches

Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)

Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food colorRed Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food colorred food coloring

ingredients: for the cake: 113 grams (8 tablespoons) butter, softened 30 grams cocoa powder 333 grams (1 1/2 cup plus 1/3 cup) sugar 3/4 teaspoon kosher salt 2 eggs 2 teaspoons red gel food coloring 2 teaspoons vanilla extract 240 grams (1 3/4 cups) flour 240 mL (1 cup) buttermilk 1 teaspoon vinegar 1 teaspoon baking soda

Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

1 1/4 cup All Purpose Gluten Free Flour (we use Bob's Red Mill) 1/2 teaspoon Xanthan Gum 1/4 cup confectioner's sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3 Tablespoons vegan butter 1/2 teaspoon vanilla 3 Tablespoons Red Wine...

Nonstick vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such as Lindt or Perugina)

For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote

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.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's organic) 2/3 cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply Organic 1 cup non dairy milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)

Ingredients 400 g stale wholemeal bread 600 ml oat milk, plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]

3/4 cup of Bob's Red Mill rolled oats that are gluten free (regular thickness) 3/4 of a cup of coconut water, purified water, any non-dairy milk — almond, cashew, hemp etc. 1 teaspoon ground cinnamon 1/8 nutmeg 1 teaspoon vanilla extract

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)

Cream Cheese Frosting 4 oz cream cheese, room temp 1/3 cup butter, room temp 1 teaspoon vanilla extract a few drops of red food coloring 4 cups + / - Powdered Sugar

* 2 pounds red plums * 1/4 cup organic sugar, plus another 2 cups * 2 teaspoons pure vanilla extract * peel from 1 small lemon, coarsely chopped * juice from 1 small lemon

2 large red flesh plums (black plums work too) 6 red cherries 1/2 teaspoon ground vanilla (or 1 teaspoon extract) 2 teaspoons coconut butter 1 1/2 cups plain soy milk (see note) 2 tablespoons chia seeds

Frosting: 1/4 cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red Food Coloring to desired pink

dark chocolate, coarsely chopped (I used 72 %) 1/2 cup (112g) coconut oil 2/3 cup coconut sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup (64g) Bob's Red Mill almond... Continue Reading →

1 cup of vegan margarine 1 cup soy milk, preferably vanilla flavor 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting

dark chocolate, coarsely chopped (I used 72 %) 1/2 cup (112g) coconut oil 2/3 cup coconut sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup (64g) Bob's Red Mill almond flour 1/2 teaspoon salt 1 tablespoon cocoa powder

ingredients HOLIDAY CAKE: 1 tablespoon unsalted butter (room temperature, for greasing) 1 cup red wine 1/2 cup raisins 1/2 cup dried apricots (finely chopped) 1/2 cup dried figs (finely chopped) 2 cups all - purpose flour 1/2 cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking soda 2 1/2 teaspoons Kosher salt 1 cup granulated sugar 3/4 cup light brown sugar 1 1/2 cups canola oil 3 eggs 1 teaspoon vanilla extract 3/4 cup unsweetened apple sauce 2 cups carrots (peeled, finely grated) 1/2 cup walnuts (roughly chopped, plus 2 tablespoons for garnish) 1/2 cup pistatchios (roughly chopped, plus 2 tablespoons for garnish) GLAZE: 8 ounces cream cheese (softened) 1 cup confectioners» sugar 3 tablespoons heavy cream 1/2 teaspoon vanilla extract 1 orange (zested) 1/4 teaspoon Kosher salt

1 tablespoon canola oil 1 tablespoon skim milk 1 large egg white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons unbleached all purpose flour 1/2 teaspoon baking powder food coloring (red, orange, yellow, green, blue, purple) For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla extract 1/2 cup powdered sugar

For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Above: To make pink frosting, blend in 1 to 2 teaspoons of the water that remains after boiling red beets to this Vanilla or Lemon Frosting recipe.

Pin It Yield: About 30 brownie bites Ingredients: For the brownies: 8 tablespoons (1 stick) unsalted butter, melted 1 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract 1 Tablespoon red food coloring 1/8 teaspoon salt 1/2 teaspoon... Continue Reading →

2 tablespoons coconut flour (I used Bob's Red Mill) 1 teaspoon cinnamon Pinch of fine grain sea salt Pinch of nutmeg 1/2 teaspoon baking powder 1 egg (o 2 flax eggs) 2 tablespoons milk of your choice (I used almond milk) 1 1/2 tablespoons maple syrup 1 tablespoon coconut oil (or butter), melted 1/2 teaspoon vanilla extract

Cookie dough option 2: 4 1/2 — 5 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 4 3/4 teaspoon baking powder 1 cup vegan butter (we use Earth Balance) 1 cup sugar (evaporated cane juice) 1 cup water 2 teaspoons vanilla extract 2 1/2 teaspoons xanthan gum

12 ounces prepared hot chocolate (not too sweet) 2 tablespoons honey 1/2 teaspoon vanilla extract 2 jiggers pepper vodka 2 tablespoons heavy cream Cayenne powder and cinnamon sticks for garnish Grated chocolate and dried red chiles for garnish (optional)

2 tablespoons (24g) unrefined coconut oil 3 - 4 tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g) creamy cashew butter 1/4 cup (70g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (185g) Bob's Red Mill super-fine almond flour 1/2 cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2 tablespoons (20g) Bob's Red Mill potato starch 1/2 cup (50g) Bob's Red Mill date sugar 2 teaspoons (8g) Bob's Red Mill baking powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 % cacao, roughly chopped Sea salt flakes, optional

For the Meringue Kisses: (store - bought meringue cookies can be substituted for a shortcut) 3 large egg whites, at room temperature 3/4 cup (150 grams) granulated sugar ⅛ tsp salt ⅛ tsp cream of tartar, optional 1/4 teaspoon pure vanilla extract or 1/2 imitation vanilla flavoring Red gel food coloring, optional

I'll tell you with great confidence that I think this cheesecake is A.M.A.Z.I.N.G. CRUST: 17 oreo cookies, crushed finely1 / 4 cup butter, melted1 Tablespoon granulated white sugar CHEESECAKE: 3 (8 ounce) packages cream cheese, at room temperature1 1/2 cups granulated white sugar4 large eggs, lightly beaten3 Tablespoon unsweetened cocoa1 cup sour cream1 / 2 cup buttermilk2 teaspoons vanilla extract1 teaspoon distilled white vinegar2 ounces red food coloring (two 1 - ounce bottles) FROSTING: 3 ounces cream cheese1 / 4 cup butter, at room temperature2 cups powdered sugar, sifted1 teaspoon vanilla extract fresh mint sprigs, for garnish heavy duty foil 1.

Ingredients: 1 1/2 cups chocolate graham cracker crumbs 1/4 cup butter, melted 1 tablespoon granulated sugar 3 (8 - ounce) packages cream cheese, softened 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 3 tablespoons unsweetened cocoa 1 cup sour cream 1/2 cup whole buttermilk 2 teaspoons vanilla extract 1 teaspoon distilled white vinegar 2 (1 - ounce) bottles red food coloring 1 (3 - ounce) package cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract

INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)

1 cup medjool dates, pitted 1/2 cup organic raw hemp seeds 1/3 cup mix of ground flax and / or whole flax seeds (you can use both, or 1 alone) 3 tablespoons raw cacao powder 1 teaspoon vanilla bean powder 1 teaspoon lucuma powder 1 teaspoon LEVITY (red asparagus root extract powder; this is what gives the butterscotch flavor!)

Almond - Quinoa Streusel: 1/2 cup red quinoa, rinsed 1/2 cup sliced almonds 1/4 cup shaved coconut 3 tablespoons maple syrup 1 tablespoon canola oil 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt

6 egg whites 350 grs caster sugar 250 ml whipping cream 1/4 teaspoon vanilla essence Big handfuls of your favourite berries — in this cake there are raspberries, blueberries, and red berries Pretty flowers & leaves of your choice — mine came from my garden, they are used for decoration and not to be ingested.

Take 3 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup + 2 tablespoons (170g) pure maple syrup 1/2 teaspoon (3g) maple flavor 2 teaspoons (6g) pure vanilla extract 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2 teaspoons (6g) baking powder 1/2 teaspoon (2g) fine sea salt 1 cup mix - ins, divided (below)

1 heaped cup mixed red berries (I did fresh strawberries + frozen cherries) 1 small beet, peeled + chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons coconut butter (note: this is a product that contains both the oil and flesh) 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 1 cup plant - based milk (almond, coconut, hemp etc)

1 juicy clementine or tangerine, peeled and broken into segments 1 small beet, peeled and chopped 1⁄2 cup (125 mL) red berries of choice (such as raspberries or strawberries) 1⁄2 ripe banana, preferably frozen 2 tablespoons (30 mL) raw or roasted almond butter (I prefer roasted) 1 tablespoon (15 mL) chia seeds 1 cup (250 mL) unsweetened almond milk 1⁄4 teaspoon (1 mL) pure vanilla extract pinch fine sea salt (omit if using salted almond butter)

• 1/3 cup unsweetened cocoa • 1 tablespoon flour • 1/3 cup granulated sugar • 3/4 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 1 teaspoon finely ground New Mexican red chile • 1 cup water • 2 cups half - half • 1 cup milk • 1 cup whipping cream • 1 1/2 teaspoons vanilla • Freshly grated nutmeg • 6 whole cinnamon sticks

Maca Vanilla Ice Cream 1 can (14 ounces) full - fat coconut milk 1 tablespoon vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2 teaspoon Anthony's Xanthan Gum ⅛ teaspoon salt Stevia extract to taste Combine all ingredients in a blender and blend until very smooth and a bit Vanilla Ice Cream 1 can (14 ounces) full - fat coconut milk 1 tablespoon vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2 teaspoon Anthony's Xanthan Gum ⅛ teaspoon salt Stevia extract to taste Combine all ingredients in a blender and blend until very smooth and a bit vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2 teaspoon Anthony's Xanthan Gum ⅛ teaspoon salt Stevia extract to taste Combine all ingredients in a blender and blend until very smooth and a bit fluffy.

1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder 1/4 cup buttermilk powder 1/4 cup cornstarch 3/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon red gel food coloring (I use Wilton) 1 cup white chocolate chips

Ingredients: 1/2 cup coconut oil (in solid form) 2/3 cup brown sugar, packed 1/2 teaspoon pure vanilla extract 1 large egg 3/4 cup whole wheat flour (I like Bob's Red Mill Organic) 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 1/4 teaspoons sea salt, divided 1 1/2 cups rolled oats 3.5 ounces dark chocolate (1 bar), chopped (you can also use dark chocolate chips if you prefer) 1/2 cup dried tart cherries 1/2 cup pecans, chopped (optional)

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)

1 1/4 cup All Purpose Gluten Free Flour (we use Bob's Red Mill) 1/2 teaspoon Xanthan Gum 1/4 cup confectioner's sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3 Tablespoons vegan butter 1/2 teaspoon vanilla 3 Tablespoons Red Wine 2 Tablespoons Water 1 tablespoon ground Flax seeds in 3 Tablespoons water 1 teaspoon Ener G Egg Replacer

1 1/4 cup All Purpose Gluten Free Flour (we use Bob's Red Mill) 1/2 teaspoon Xanthan Gum 1/4 cup confectioner's sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3 Tablespoons vegan butter 1/2 teaspoon vanilla 3 Tablespoons Red Wine...

Coconut Sugar 1 teaspoon Pure Vanilla Extract Bob's Red Mill Unsweetened Flaked Coconut, 12 oz, for garnish Raw Pecans, for garnish Preheat oven to 350 degrees F. Place muffins or bread slices in a 9X13 - inch baking pan.

Take 2 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup (140g) pure maple syrup 2 tablespoons (28g) unsweetened almondmilk 1/2 teaspoon (3g) maple flavor 2 teaspoons (6g) pure vanilla extract 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2 teaspoons (6g) baking powder 1/2 teaspoon (2g) fine sea salt 1 cup mix - ins, divided (below)