1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup 1 tsp vanilla extract 4 large eggs 1/2 cup coconut flour 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2
tsp baking soda Baked for 35 mins
Not exact matches
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp cinnamon 1/2
tsp freshly grated nutmeg 1/2
tsp ground ginger 1/2
tsp vanilla extract or ground vanilla 1 pinch sea salt
3 cups of gluten free rolled oats 3/4 cup of walnut halves 2 tbl of maple syrup or 1/4 cup of coconut sugar 1 tbl of hemp hearts 1
tsp of vanilla extract 1.5
tsp of
baking soda 1
tsp of ground cinnamon 1/4
tsp of sea salt 2 cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3 cup of vegan chocolate chips
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5
tsp salt 3 cups all purpose flour 1 tbsp
baking soda 1.5
tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2
tsp vanilla 3 eggs 1.5 cups hot water
1 c all - purpose flour 1
tsp baking soda 1/2
tsp salt 1/2
tsp sugar 1 c low - fat buttermilk 1
tsp vanilla extract 3/4 cup strawberries, chopped
* To make paleo - friendly (corn free)
baking powder, mix 1
tsp baking soda with 2
tsp cream of tartar.
1/2 cup Guinness extra stout beer 1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4
tsp baking soda 1/8
tsp salt 1 egg 5 tbsp sour cream
1 lb fresh strawberries, sliced 1/4 c + 3 tbsp sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1 c + 2 tbsp all - purpose flour 1/4 c + 2 tbsp whole wheat flour 2 1/4
tsp baking powder 1/4
tsp baking soda 1/4
tsp salt 3 tbsp chilled unsalted butter, cut in 1/4» pieces 3/4
tsp vanilla extract
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1
tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4
Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1
tsp baking soda 1/2
tsp baking powder 1/2
tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2
tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1
tsp vanilla extract 2 C all - purpose flour 1
tsp baking soda 1/2
tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1
tsp baking powder 1
tsp baking soda 1/2
tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2
tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1
tsp vanilla extract 8 oreos (1/2 packet)
1 cup whole wheat flour 1 cup all - purpose flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
2 c flour 1 1/2
tsp baking soda 1/4
tsp sea salt 3/4 c raw sugar 1 cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1
tsp vanilla extract 1 cup raspberries
192g all purpose flour 301.5 g granulated sugar 128g unsweetened cocoa powder 1.5
tsp baking soda 1.5
tsp baking powder 1
tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate
Print Vegan Pumpkin Holiday Cookies Course Dessert Cuisine vegan Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Author kacyhulme Ingredients 2 1/2 cups whole wheat pastry flour 1
tsp baking powder 1
tsp baking soda 2
tsp cinnamon 2
tsp -LSB-...]
I really enjoyed the spices and bourbon in yours, but I think a
tsp of
baking powder (in addition to the
baking soda) would really help lighten it up.
But I did not get the «rising» you alluded to, even with adding another 1/8
tsp baking soda.
I think next time I will double the
baking powder and even add 1/2
tsp of
baking soda, which should make the cake a little lighter.
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2
tsp baking soda 1/4 ground ginger 1/2
tsp ground cinnamon
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4
tsp baking soda 1 1/2
tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4
tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds
MAKE CRUST: Combine flours,
baking powder,
baking soda, and 1/4
tsp salt in food processor and pulse a few times to combine.
1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1 tbsp milled chia seeds 1/2
tsp Himalayan pink salt 1.5 tbsp
baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1
tsp bicarbonate of
soda 1
tsp apple cider vinegar (with the mother)
Check out mine here) 1/4
tsp salt 1/4
tsp baking soda 1/2 cup vegan chocolate chips (I use Camino) Splash of dairy free -LSB-...]
1/2 cup sugar 1 (1/2 cup) stick butter room temperature 1 egg 2 1/2 cups flour 1
tsp baking soda 1
tsp nutmeg 1
tsp cinnamon 1/2
tsp salt 1
tsp peppermint extract 1
tsp vanilla 1 cup canned pumpkin 1 cup mint chocolate chips
Pumpkin Cut - out Cookies 1/2 cup butter (1 stick), softened 3/4 cup brown sugar 1/4 cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1
tsp vanilla extract 2 1/4 cup all - purpose flour 1 tbsp cinnamon 1
tsp baking soda
baking soda 3/4 cup unsalted butter cold, cut into chunks 1 large egg 2
tsp.
This is a great recipe, but 1
tsp of
baking soda is probably too much.
I would either cut the
baking soda to 3/4
tsp or bump up the brown sugar to 1 cup — that probably would be sufficient to neutralize all the
soda and keep the lift.
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1
tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
2 cups flour 1/2
tsp salt 1/2
tsp baking powder [1/4
tsp at 8500 feet] 1/2
tsp baking soda [1/4
tsp at 8500 feet] 2 eggs 1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberries
Cupcakes 1 cup all - purpose flour 1
tsp baking powder 1/2
tsp baking soda 1/2
tsp kosher salt 1
tsp ground cinnamon 1/2
tsp ground ginger 1/2
tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil
3 cups all - purpose flour 1
tsp salt 1
tsp baking soda 1
tsp baking powder 2 TBSP cinnamon 1
tsp ground ginger 1/2
tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1
tsp vanilla extract
baking powder I use about 2/3
tsp cream of tartar and 1/3
tsp baking soda.
2 cups plus 2 Tbls flour 1/2
tsp baking soda 1/2
tsp salt 12 Tbls Melt, melted and cooled until warm 1 cup brown sugar 1/2 cup sugar 1 egg plus 1 egg yolk 2
tsp vanilla extract 1 1/2 cups semi-sweet chocolate chips
for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8 tbsp) unsalted butter, melted 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2
tsp salt 1/2
tsp baking soda
For the Cookie Base 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2
tsp baking soda Pinch of salt 1
tsp cream of tartar 1/4
tsp fresh ground nutmeg (optional)
all - purpose flour 1 1/2
tsp baking soda 1/2
tsp cinnamon (optional) 1/2 cup uncooked millet (optional)
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1
tsp baking powder 1/2
tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2
tsp ground cinnamon 1/2
tsp nutmeg 1 1/2
tsp baking soda 1/2
tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1
tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divided
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2
tsp baking soda
So this recipe calling for 1.5
tsp of
baking soda is like putting two TABLESPOONS of
baking powder into this little tiny loaf, which is a crazy amount.
I substituted 1
tsp baking powder and 1/2
tsp baking soda for the
baking soda and
baked it in the preheated oven at 325 ° for about 55 min.
1/4
tsp baking powder (
baking soda and cream of tartar combined in a 2:1 ratio of cream of tartar to
baking soda)
4 ripe bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1
tsp baking soda 1
tsp baking powder 1/2 cup almond butter 1
tsp vanilla extract 1 stick butter melted (not paleo) or 1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisins
That's interesting that the
baking soda is a strong flavor for you... I've been
baking with the 1 1/2
tsp.
for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2 cup (100g) white granulated sugar 3 tbsp (55g) golden syrup, I used Lyle's 1/2
tsp baking soda 1/4
tsp kosher salt 1/4
tsp coconut extract (optional but enhances that oreo flavor!)
Using 1.5
tsp of
baking POWDER is much more reasonable, and that's 3/8
tsp of
baking soda.
I used the 4 eggs, 1
tsp baking soda and 35 min comment as a guide.
this recipe is amazing < i have tried it before and it was always gooy in the middle, and kinda flat so today i added 1
tsp of
baking soda and used maple syrup because my child is allergic to honey.