Add the sauce and water and
stir till combined; slowly add either more sauce or water if the dough is too dry.
Throw in your flour mixture and just
mix till combined, then chocolate chips and nuts if you so wish.
Whisk vanilla, butter, pumpkin puree and maple syrup
together till combined, add eggs and whisk again till completely mixed and eggs are all incorporated.
Add the vanilla extract, salt and coconut milk and whip for few more minutes on medium
speed till combined.
In another large bowl, mix the oatmeal, flour, vital wheat
gluten till combine and pour into the yeast mixture.
Once it is well combined, add half the water and half the amount of peppermint essence and
blitz till combined.
In the other mixing bowl combine the almond meal, gluten - free flour, baking powder, baking soda, salt and sugar and mix
it till combined.
Season with pepper and add the crispy bacon back in and stir
till combined.
In a large mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed about 30 seconds or
till combined.
Preheat over to 350 F. Place all of the ingredients for the filling in a bowl and stir
till combines.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) 2) In a large bowl, cream together the eggs with sugar 3) Sift in the almond meal, ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix
till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clean.
Gently add walnuts and stir just
till combined.
What I will do is combine the butter, egg, sourdough starter (about 1/2 to 1 c.) to the milk, then add that to the flour / sugar / salt (may need less flour), mix
till combined and allow it to ferment 8 to 24 hours till it's nice and bubbly.
Stir
till combined (10 stirs).
Add carrots and nuts and stir
till combined.
Alternately add in flour mixture and milk, mix just
till combined.
Add egg yolk, vanilla and almond extract and mix
till combined.
Add the sauce and water and stir
till combined; slowly add either more sauce or water if the dough is too dry.
I then added a full can of pumpkin puree (425g) and whisked
till combined.
Add the pumpkin and spices to the remaining cheesecake mixture and whisk
till combined.
In a pie pan or shallow dish mix flour and dry seasonings (or Tony Charchere's seasoning) together
till combined.