Sentences with phrase «tsp baking soda zest»

Ingredients: 2 Tbsp olive oil 1 1/3 cups, all - purpose or any gluten - free flour will work (I used almond flour for this recipe) 2/3 c granulated sugar 2 large eggs, room temperature 1/2 c non fat milk, almond milk or low fat milk (whatever you have on hand) 2 tsp baking powder 1 tsp baking soda Zest of 2 lemons 6 medium apples, cored and peeled

Not exact matches

1/2 cup (1 stick) unsalted butter plus more for pan 3/4 cup all - purpose flour plus more for pan 1/2 cup golden raisins 3/4 cup whole wheat flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3 cup buttermilk 2 tbsp finely grated orange zest 1/2 sugar cup sugar 2 large eggs

1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar

Sieved in 300g flour (150g wholemeal spelt, 120g white spelt, 30g quinoa flour), 1.5 tsp baking powder, 1/2 tsp bicarb of soda, a pinch of salt and a dsp of dried powdered orange zest (could use grated zest of 1 orange).

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

113 g (1 stick) butter, at room temperature 100 g granulated sugar 65 g sour cream 2 large eggs, at room temperature 1 tsp vanilla extract zest of 1 lime 250 g flour 90 g almond meal (or flour) 1,5 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

Meyer Lemon Scones 2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup sugar 1/2 cup butter, chilled and cut into 10 - 12 small pieces 8 - 10 tbsp fresh meyer lemon juice 1 - 2 tsp meyer lemon zest

Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)

Cookies: 1 1/4 cup whole spelt or whole wheat flour 2 tbsp plus 2 tsp cocoa powder 3/4 tsp anise seeds 1 tbsp chia seeds 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 2/3 cup sucanat 1 tsp vanilla extract 1 egg Glaze: 1 tbsp plain yogurt 1/2 tsp lemon juice 1/4 tsp lemon zest 2 tbsp powdered sucanat

8oz cream cheese 6 eggs 2 TB coconut flour 1/4 c almond flour 2 tsp baking soda 1 tsp vanilla 1.5 tsp lemon juice 2 TB Z sweet (erythritol and stevia) 12 drops stevia (increase if you omit the erythritol)

4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 leTsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 letsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 leTsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 leTsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 leTsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 leTsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 leTsp vanilla Zest and juice from 1 lemon

1 3/4 cups All - Purpose Flour 1 1/2 cup unrefined sugar 1 tsp kosher salt 1 tsp ground cardamom 1 tsp baking powder 1/2 tsp baking soda 1 1/4 cup coconut milk 3 large eggs 1 1/4 cup extra virgin olive oil 2 tablespoons grated orange zest 1 tablespoon lemon zest 1/4 cup plus 2 tablespoons fresh orange juice

1/2 c sifted coconut flour (see notes above about brands of coconut flour) 1 tsp baking soda pinch of sea salt 5 eggs at room temperature 1/2 c maple syrup (or honey if on GAPS) 4 Tbsp organic, grass - fed butter 1/4 c fresh squeezed lemon juice zest of two lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2 Tbsp Raw Apple Cider Vinegar 1 Tbsp poppy seeds

400g plain flour, plus extra for rolling 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 2 tsp ground ginger 1/2 tsp ground mixed spice 1 1/2 tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1 tsp vanilla bean paste 1 tsp finely grated orange zest 200g royal icing 2 tbsp orange juice