Sentences with phrase «tsp baking powder 100g»

300g almond flour 1 tsp baking powder 100g butter, cubed Grated zest of 1 lemon 7 tbsp honey or maple syrup 2 large eggs, at room temperature 200g spring / summer fruit (rhubarb, raspberries, strawberries), chopped into small pieces 1 tbsp icing sugar, for dusting (optional) 1/2 tsp salt

100 ml coconut oil, melted to liquid (or sunflower oil) 3/4 teaspoon ground cardamom 150g light brown sugar 2 medium eggs 3 medium bananas, mashed 75g plain yoghurt 200g wholemeal flour 1 tsp bicarbonate of soda 1 tsp baking powder 100g dark chocolate, chopped Method:

100g coconut oil 40g almond butter 60g almond milk 100g ground almonds 50g rice flour or buckwheat flour or cornflour 50g coconut sugar 1/2 tsp baking soda 1/2 tsp baking powder 100g dark chocolate, chopped (60 - 70 % cocoa solids, dairy free) sprinkle of himalayan pink salt for tops

Not exact matches

100g / 4oz Self Raising Flour, alternately use the same quantity of Plain White Flour and add 1 tsp baking powder

-- 1 cup GF oats (100g)-- 1 cup milk (240 ml)-- 1 tbsp cocoa powder — 2 tsp honey (or any other liquid sweetener)-- 2 tsp cinnamon — 1 tsp nutmeg — 1 tsp baking powder — 1 pear, cored and sliced — small handful hazelnuts, chopped

Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.

Sifted in 125g flour (100g wholemeal, 25g white), 1 tsp baking powder, a pinch of bicarb of soda, 1/2 tsp ground mace and 1 tbsp cocoa.

PANCAKE MIX — 1 cup GF oats (100g)-- 2 ripe bananas — 2 tsp cinnamon — 1 tsp nutmeg — 1 tsp maca powder — 1 tsp baking powder — 2 eggs — 2 tbsp coconut oil, plus extra for frying

100g Blueberries (plus enough to put a few on the top of each muffin) 210g Plain flour 2 tsp baking powder 1 medium egg 70g butter 150g semi-skimmed milk Half an apple (eat the other half!)

WAFFLES — 1 cup GF oats (100g)-- 1 tbsp + 1 tsp instant coffee powder — 2 tbsp cocoa powder — 2 tsp cinnamon — 1 tsp baking powder — 1 small ripe banana — 1 egg — 1/2 cup milk (120 ml)-- 1 tbsp honey

250g dates, pitted 1 tsp baking soda 275 ml boiling water 60g coconut oil, softened but still solid 100g blackstrap molasses 1/4 tsp himalayan pink salt 1/2 tsp vanilla powder or 1 tsp vanilla essence 2 eggs 180g ground almonds 1/2 tsp baking powder 1 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp ground cloves

Dry Ingredients 100g rice or buckwheat flour 50g coconut flour 50g ground almonds 50g coconut sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly grated 1 tsp cinnamon 1/2 tsp vanilla powder 1/4 tsp pink Himalayan salt

2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks

100g almonds whole 100g ground almonds (store bought) 100g coconut sugar 1 1/2 tsp ground cardamon 1 tsp baking powder 1/4 tsp himalayan pink salt 1/4 tsp ground black pepper 80g coconut oil, melted 1 egg

125g margerine (dairy free if required) 140g sugar 1 egg or egg replacer (1 tablespoon of ground flaxseed soaked in 3 tablespoons of water till thick) 100g ground sunflower seeds (I used a mixture of sunflower and pumpkin seeds) 50g ground linseeds 50g rice flour 1/2 tsp baking powder 1 tsp ground cinammon (I used mesquite flour) 175g chocolate chips (Plamil do dairy free chocolate chips) Parchment paper

Ingredients 100g oats 75g sukrin almond flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1 tbsp and a pinch chilli flakes 2 tbsp extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1 tsp vanilla extract 1 large grated carrot 1 tsp Pip & Nut almond butter

Combined 100g of sieved wholemeal spelt, 25g buckwheat flour, 1 tbsp cocoa powder, 100g ground almonds, 1 tsp baking powder and 200g caster sugar.

1 scoop dairy free vanilla protein powder (I used MissFitsNutrition) 130g oat flour 1 tsp chia seeds 1/2 tsp baking soda Pinch salt 3/4 tsp pepper 1 1/2 cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 2 eggs (room temperature) 20g egg whites (I used TwoChicks) 30g coconut oil 1 tbsp water 100g SweetFreedom dark fruit syrup 1 grated baking apple

150g stewed apples (see note below) 2 large eggs 1/2 tsp cinnamon pinch of Himalayan pink salt 1 tsp grated fresh ginger 3 Tbsp / 45g brown rice flour 1 tsp baking powder 1 cup / 100g of fresh or frozen raspberries, broken up a little

My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster sugar 2 organic free - range eggs 1tsp vanilla extract 200g plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 100g sour cream 1 tblspn apricot jam for glazing

200g stewed apple (see note below) 80g coconut oil, melted 80g coconut sugar 1 egg 1/2 tsp vanilla powder / essence 1/2 tsp cinnamon powder 100g buckwheat flour 100g brown rice flour 1 tsp baking powder 1 tsp baking soda 1 Tbsp hot water 1 Tbsp apple cider vinegar 1 cup blueberries, fresh or frozen

100g rice flour 50g tapioca flour 35g cornflour 150g organic raw sugar or coconut sugar 50g dutch process cocoa powder 1/4 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1 Tbsp water icing sugar or cornflour for dusting (optional)

130g rice flour 50g tapioca flour 35g cornflour 150g rice syrup 50g dutch process cocoa powder 1/4 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1 Tbsp water icing sugar or cornflour for dusting (optional)

100 g ground almonds 100g rice flour 150g coconut sugar 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1/2 tsp baking powder pinch Himalayan pink salt 100g coconut oil, gently melted 1 egg, lightly whisked with a fork

FOR CHURROS 100g unsalted butter, diced 175g plain flour (sieved) 1/4 tsp baking powder 3 large eggs, beaten pinch of sea salt 200 ml full fat milk

Sifted 4oz flour (2oz wholemeal, 2oz white spelt) into a bowl with a pinch of salt (I used pink Himalayan), a heaped tsp of baking powder an 3 1/2 oz (100g) of ground almonds.

Oatmeal biscuits 125g tender oatmeal 100g ground oatmeal 1/4 tsp salt 1/4 tsp cinnamon powder 1/4 teaspoon nutmeg 1 tsp baking powder 1 tsp vanilla extract 1 crushed overripe banana 3 tbsp cooking oil

Cinnamon cookies 300g flour 100g baby milk powder 50g wheat germ 1 1/2 tsp baking powder 1 tsp cinnamon powder 80g sugar 150 ml oil 1 egg 150 ml orange juice

For the cake 2 large free range eggs 1 tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4 tsp baking powder 1/2 tsp baking soda Small pinch sea salt 1 cardamom pod, seeds removed & ground 1/4 tsp nutmeg, freshly grated Handful flaked almonds