1 c whole wheat pastry flour 1
tsp baking powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginger
Not exact matches
For the Dough 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 2 1/4
tsp active dry yeast 4 cup flour 1/2 cup flour 1/2 heaping
tsp baking powder 1/2
scant tsp baking soda 1/2 tbsp salt
1 1/2 cups spelt flour
scant 1 cup sugar 1
tsp baking powder 1/4
tsp baking soda 1/4
tsp salt 2 large eggs 2/3 cup fresh squeezed orange juice (about 2 oranges) zest of 2 oranges 2/3 cup light olive oil 1/4 cup chopped candied orange peel
powdered sugar, optional, for dusting
Dry ingredients 1
scant cup / 240 ml / 150 g whole grain rye flour 1 cup / 240 ml / 125 g fine spelt flour 6 tbsp cacao
powder 2
tsp baking powder 1
tsp baking soda 1
tsp coarse sea salt
Cake: 1/4 cup butter, softened 1/4 cup brown sugar 1/2 cup granulated sugar 1
tsp vanilla 1 egg 1/2 cup milk 240 grams ap flour (
scant 2 cups) 2
tsp baking powder 1/2
tsp salt 1
tsp cinnamon 1
tsp apple pie spice 2
tsp ground cardamom 1 granny smith apple, peeled / cored / sliced into small chunks
Sifted in 125g flour (half wholemeal, half white), a
scant tsp baking powder, 1/8
tsp bicarb of soda and 2
tsp matcha
powder.
can (~ 1 3/4 cups) unsalted black beans, thoroughly rinsed and drained 2 flax eggs 3 Tbsp coconut oil, melted 3/4 cup cocoa
powder 1.5
tsp baking powder 1/2
tsp salt 1
tsp pure vanilla extract heaping 1/2 cup raw sugar, finely ground in a food processor (or sub granulated)
scant 1/4
tsp peppermint extract * 1/4 cup semisweet chocolate chips (non-dairy, gluten free) 2 Tbsp finely crushed candy cane