Also, I'm confused what you mean about replacing with 1/2
tsp baking powder if not in the recipe?
Not exact matches
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free
if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2
tsp ground vanilla 1
tsp baking powder 1/2
tsp cinnamon zest of 1 lemon
Just a question,
if i double the recipe, do i use 2
tsp baking powder or still use 1
tsp?
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract
if available or strawberry jam 1 3/4 cup + 2 tbsp (300g)
powdered sugar 3/4
tsp salt a pinch of
baking powder a pinch of citric acid
Do you have any
baking powder???
If so, one egg = 2 tbsp water and 2
tsp baking powder — frothed in a small cup.
Ingredients: 2 1/2 cups all - purpose flour 2
tsp cornstarch 1 1/2
tsp baking powder 3/4
tsp ground cinnamon 1/4
tsp ground nutmeg 1/2
tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1
tsp vanilla extract 1/4 - 1/2
tsp almond extract (use a 1/2
if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4
tsp cinnamon
1 1/2 cups spelt flour 1 1/2
tsp baking powder 1 1/2
tsp ground cinnamon 1/2
tsp ground nutmeg (nix
if making peach lavender scones) 1/2
tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)
1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free
if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk
gluten free
if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1
tsp baking powder 1/2
tsp ground vanilla 1/2
tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats, choose gluten free
if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp / 75 g butter, room temperature 1/3 cup / 80 ml maple syrup 1 egg, separated
Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free
if you are celiac 1
tsp baking powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2
tsp ground cinnamon 1/4
tsp ground cardamom 1/4
tsp ground vanilla or 1/2
tsp vanilla extract 1 pinch coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
container ricotta or cottage cheese (drain,
if needed) 1 1/2 cups white whole wheat flour 1
tsp baking powder 1/2
tsp salt 1/3 cup sugar 1
tsp vanilla 1/4
tsp cinnamon canola oil, butter, for frying
5 TBS psyllium husk
powder (no substitutes)(45 grams) 2
tsp baking powder 1
tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (8 egg whites
if using coconut flour) 1 cup BOILING water (7 oz)
1/2 cup coconut flour (OR 2 cups blanched almond flour) 1/2
tsp baking powder 1/4 cup Swerve confectioners (or erythritol and 1/4
tsp stevia glycerite) 1/2
tsp Celtic sea salt 1 cup unsweetened almond milk 2 TBS melted butter or coconut oil 7 eggs (4
if using almond flour) 1
tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)
FODMAP FRIENDLY WAFFLES: — 2 cups rice milk — 2 cups gluten free flour — 1
tsp baking powder — 1 egg — dash of stevia Mix all ingredients together by hand or in blender, adding water
if mixture is too think.
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt —
if using Greek yogurt, use a bit less and thin with milk 1
tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon
baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
for the cupcakes: 1 cup organic cane sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural unsweetened cocoa
powder, sifted
if needed 3/4
tsp baking powder 3/4
tsp baking soda 1/2
tsp espresso
powder (optional) ¹ 1/2
tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1
tsp pure vanilla extract 1/2 cup boiling water
CAKE: 6 TBS coconut oil or butter, softened 1 1/2 cups blanched almond flour 1
tsp baking powder 1/2
tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1
tsp stevia glycerite 4 eggs 1
tsp vanilla extract FILLING: 2 (8 oz) pkg cream cheese, softened (or coconut cream
if dairy allergy) 1/4 cup SWERVE (or erythritol) 1
tsp stevia glycerite 2
tsp vanilla, divided CHOCOLATE ICING: 2 TBS butter or coconut oil 1 oz unsweetened
baking chocolate 10 TBS heavy cream (or coconut milk
if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1
tsp stevia glycerite
175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1
tsp xanthan gum (omit
if included in your flour blend) 1 teaspoon gluten free
baking powder 1/2
tsp vanilla extract 1/2
tsp almond extract 1 lb bag of hard clear candies (like Jolly Ranchers)
1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk
powder (no substitutes)(45 grams)(must be a fine
powder, not whole husks) 2
tsp baking powder 1
tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (6 egg whites
if using coconut flour)(about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING water (or MARINARA — for more Tomato Basil Bread!)
Ingredients 2 chicken breasts, cut in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4
tsp onion
powder heaping 1/4
tsp garlic
powder heaping 1/4
tsp paprika salt and freshly ground pepper 3 Tbsp vegetable or canola oil, divided, plus more
if needed (alternatively you can reduce the oild to 1 Tbsp and oven
bake the chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly sliced red onion
Also, I wonder
if 2
tsp baking powder is enough for all that batter (~ 800 ml flour).
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
1 cup Cornmeal (finely ground) 1 Tbs Chia seeds 3/4 cup + 2 Tbs Milk of choice (Almond, Coconut, or regular
if not vegan) 1/4
tsp Baking soda 1/4
tsp Baking Powder 1/2 Tbs Coconut Sugar
180 ml egg whites 100 ml almond milk 1 tbsp coconut flour 2 sachets of chocolate missfits 1
tsp baking powder Sweetener (to taste
if required) Optional fillings: cacao nibs, berries, superfood
powder or nut butter
1 cup flour 1 tbsp sugar 1
tsp baking powder 1/2
tsp baking soda 1/2
tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso
powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk
if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4
tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top
If you use buttermilk, then I reduce the
baking powder to 1 1/2
tsp and add 1/2
tsp of
baking soda.
1 cup shredded coconut 1 cup chocolate chips or nuts or raisins (or a mix) 1 cup spelt or any self - raising flour (
if using plain add 1 1/2
tsp baking powder) 1 cup sugar (coconut is good) 1 cup banana or apple puree 1 cup nut milk
1 cup brown rice flour 1/2 cup millet flour 3/4 cup tapioca starch 3
tsp baking powder 6 eggs 1 cup coconut milk 1/8 cup honey About 1/2 to 3/4 cup frozen raspberries Handful of semisweet chocolate chips (about 1/6 cup,
if you're measuring)
3/4 cup oat flour (I just blend my oats for a cheaper option) 1 scoop VivoLife cacao protein
powder 1
tsp baking soda 1/2
tsp salt 1
tsp cinnamon 1/2
tsp ginger 1/2
tsp nutmeg 1/3 cup pumpkin seeds 1 cup pumpkin puree 1/4 cup SweetFreedom fruit syrup 1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (
if you wish) to top
COOKIES: 1 1/2 cup blanched almond flour 1/2 cup coconut flour 1
tsp aluminum free
baking powder 1 cup coconut oil or butter 1 cup Just Like Sugar 1/2 cup erythritol (or Swerve) 2
tsp stevia glycerite (omit
if using Swerve) 1 egg 1
tsp Celtic sea salt CHOCOLATE DRIZZLE: 2 TBS grass fed butter or coconut oil 1 oz unsweetened
baking chocolate 10 TBS unsweetened almond milk OR heavy cream 1/4 cup erythritol (or confectioners Swerve) 1
tsp stevia glycerite (omit
if using Swerve)
1/2 cup (1 stick) unsalted butter 1/2 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 2
tsp vanilla extract 3 cups flour * 1/2
tsp salt 1 1/4
tsp baking powder 1/2
tsp baking soda 16 oz semisweet chocolate, chopped 3/4 cup chopped peanuts, optional ** Up to a tablespoon of milk,
if needed
(30g) apple sauce or mashed banana 0.6 dl honey or maple syrup 3tbsp melted coconut oil or butter 1.2 dl (125g) Greek yogurt or soy yogurt 1
tsp vanilla extract pinch of salt 1.8 dl (90g) coconut flour 0.8 dl (40g) oat flour (use gluten free
if needed) 1
tsp baking powder 2 dl red currants (2
tsp coconut sugar)
1 tbsp carob or cocoa
powder 1 tbsp mesquite (
if no mesquite use: 1.5 tbsp carob
powder and 1.5 tbsp hemp protein
powder) 1 tbsp hemp protein
powder (I used Hemp Pro 70) 1 tbsp psyllium husk (check out the original version for options with flax and chia as substitutes) 1/4
tsp baking soda sweetener to taste (none for me) 1/4
tsp peppermint extract 3 tbsp water
White Chocolate Speculoo Cookies ~ 20 cookies (more
if you divide the dough smaller) Ingredients 1/2 cup cookie butter 1/2 cup butter 1.25 cup flour 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2
tsp baking powder 1/2
tsp baking soda 1/2
tsp vanilla 1/2 cup white chocolate chips Optional: extra cookie butter to drizzle on top
Always use certified organic, local and fairly traded ingredients wherever possible 1 1/2 c whole meal flour (I used 1/2 c brown rice flour, 1/2 c buckwheat flour, 1/2 c tapioca flour) 3
tsp baking powder 2
tsp coconut sugar 1
tsp guar gum (optional,
if using the gluten free flour blend above) 1
tsp cinnamon 1/4
tsp mixed spice 1/4
tsp nutmeg 1/8
tsp sea salt
*
If you are making the gluten free version and are using Bob's Red Mill Gluten Free All Purpose
Baking Flour you use the same amount of flour but add 1/2
tsp Xantham Gum
powder.
6 cooked broccoli florets, chopped 6 grape / cherry tomatoes, chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3 level
tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula
if you prefer 3 tbsp olive oil 1 egg, beaten
2 eggs (
if your baby is not yet eating whole eggs, you may prefer to use these egg substitutes) 6 fl oz (3/4 cup) milk — use whole milk, formula or breast milk 5 fl oz oz (2/3 cup) olive oil 4 oz (1 cup) all purpose flour 4 oz (1 cup) whole wheat flour 2
tsp baking powder 1 medium zucchini (courgette), grated 1 to 2
tsp dried oregano (adjust according to your baby's taste)
In a large bowl, whisk together spelt, cinnamon (
if desired),
baking powder,
baking soda and 1/4
tsp.
Blend: 3 egg whites 3/4 cup oats 1/2 banana 5 frozen strawberries 1 scoop vanilla protein
powder 1 T flaxseed meal 1
tsp vanilla 1
tsp baking powder Add a little water
if needed.
Blend: 3 egg whites 3/4 cup oats 1 cup spinach 1 banana 1 scoop vanilla protein
powder 1 T flaxseed meal 1
tsp vanilla 1
tsp baking powder Add a little water
if needed to get the perfect consistency.
Hello, I'm sorry I can't find cream of tartar and I'm still confused -
if I omit the
baking SODA + cream of tartar, and replace them with 4
tsp baking POWDER, does that work?
2 eggs 1/2 cup egg whites 1/2 cup lemon juice 1/4 cup maple syrup 1/2 cup coconut flour 1/4 cup (about 1 scoop or 1 packet
if you have individual packets) vanilla protein
powder 1/2
tsp baking powder smidge (pinch) salt 1/2
tsp nutmeg 1 peach
Let me know what kind you use
if you make this 2 T cacao
powder — yes, regular cocoa
powder will work, but check this stuff out, it's way more pure and nutrient dense 1/4
tsp baking powder 1/8
tsp salt (omit
if using egg white p.p. — it's salty) 1 1/2 T coconut sugar (yes you can use a different kind of sugar here, coconut sugar is my preferred sugar these days — it's still sugar but the way it's made leaves many of the natural minerals intact.
It can be helpful to thin yogurt with a bit of water
if extra thick, and also add 1/2
tsp baking powder to lighten in some situations.
Donut Holes: 3/4 cup sweetener 1/4 cup milled / ground chia seeds (
if grinding whole seeds, use about 2 heaping tbsp) 1/2 cup unsweetened cocoa
powder 1
tsp baking powder 1/4
tsp sea salt 3 egg whites, or about 1/3 cup egg white 1
tsp vanilla extract
1 1/4 c gluten - free flour blend * 1 1/2
tsp baking powder 1/4
tsp salt 1/4
tsp xanthan gum (leave it out
if your flour blend has xanthan gum) 1 cup sugar 5 egg whites 1/2 c oil (not olive) 1/3 cup champagne 3 Tbsp milk or milk substitute 1 1/2
tsp vanilla extract
1 cup brown rice flour 1/2 cup millet flour 3/4 cup tapioca starch 3
tsp baking powder 6 eggs 1 cup coconut milk 1/8 cup honey About 1/2 to 3/4 cup frozen raspberries Handful of semisweet chocolate chips (about 1/6 cup,
if you're measuring)
If you question it, you can make your own
baking powder by following this recipe: 1.5
tsp baking soda, 3
tsp cream of tartar, 1.5
tsp of arrowroot or tapioca starch flour.