I substituted ground chia seeds for the xanthum gum (1:1, but also added 3
tsp water for the 1.5 tsp chia seeds) with great results!
I substituted ground chia seeds for the xanthum gum (1:1, but also added 3
tsp water for the 1.5 tsp chia seeds) with great results!
Not exact matches
Batter Ingredients: 1 cup chickpea flour 1/2
tsp salt 1/2
tsp fresh ground black pepper 1/2
tsp turmeric, dry ground 1
tsp chili flakes 1
tsp cumin seeds, crushed 1/2 cup
water Mix all the batter ingredients very well, taste
for salt.
2 cups dried mung beans, soaked in
water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1
tsp ground cumin 400 g frozen spinach, thawed 6 cups
water 1
tsp sea salt 1 x 400 ml can full fat coconut milk
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
In a deep saucepan over medium heat, stir dry grains with 1
tsp oil (optional)
for five minutes, until quinoa starts to pop and brown, Carefully add
water or broth.
2 cups cooked chickpeas 5 tbsp tahini 1
tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4 cup
water or cooking liquid chopped parsley and paprika
for garnish
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1
tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup
water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F
for 10 minutes and then turn oven off.
I bet it would work to use EnerG egg replacer, you would use 2 1/4
tsp EnerG egg replacer whisked into 3 T
water as a substitute
for the 3 eggs and be sure to use as soon as you prepare it.
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2
for a more intense flavor) 1
tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified
water
Here's the link
for my first batch: http://cannedtime.blogspot.com/2010/12/spiced-pears.html Spiced Up Canned Pears 5 — 6 Pears Cored and Sliced (any type or a mix) 1 Cup of filtered warm
water 1
tsp.
For a sore throat gargle a heaping tbs of good quality salt (like himalayan or celtic) and a heaping
tsp of ground tumeric (or fresh grated if you have it) dissolved in very warm
water, maybe a half cup or so.
To prepare green dye: Add 2 Tbs of dry lavender leaves + 1
tsp turmeric powder in 1 cup of
water, and boil
for 15 minutes.
Recipe Developed
for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2
tsp apple cider vinegar 1 1/2
tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm
water Vegetable oil
for cooking... Continued
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
Ingredients:
For poaching: 4 cortland apples, peeled, cored an halved 2 c.
water 1 c. apricot preserves 3/4 c. sugar 1
tsp.
Put the asparagus into a pot of
water with 1
tsp salt and let boil
for 2 minutes.
1/2 cup whole wheat flour 3/4 cup warm
water (about 100 °F) 1
tsp honey 2 1/4
tsps (1 pkt) active dry yeast 1 1/2 cups all - purpose flour 3 tbsps olive oil 1 1/2
tsps salt vegetable oil
for greasing the bowl
for the dough 1
tsp active dry yeast 3/4 cup warm
water (104 - 110 °F) 2 cups all purpose flour 1 cup cornstarch 5 tbsp white granulated sugar 1/4 cup canola or vegetable oil 2 1/2
tsp baking powder
Lentils 1 cup green lentils, rinsed (make sure to pick through
for little rocks) 3 cups
water 1 tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2
tsp paprika 1
tsp garlic powder salt and pepper 3/4 cup of the bbq sauce
For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3
tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup
Water — 1/4 cup Lemon juice — 1
tsp Cinnamon powder — 1
tsp Ground nutmeg — 1/4
tsp Vanilla extract — 2
tsp Salt — pinch Blackberries — 6 oz
I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4
tsp cayenne pepper, two bay leaves, two
tsp balsamic vinegar, one scant
tsp sugar, 1/2 c chicken stock, 1/2 c
water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice,
for two days.
Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in
water for 4 hours then drained 1 small to medium clove of garlic or 1/4
tsp garlic powder 2 tbsp lemon juice 1/2
tsp salt 1 tbsp
water as needed to blend
3 packages unflavored gelatin 1 cup ice cold
water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4
tsp salt 1/2 — 1
tsp peppermint extract, to taste * 1/4 cup powdered sugar 1/4 cup cornstarch butter,
for coating baking dish
For the pie dough: Butter — 1/2 cup or 1 stick All purpose flour — 2 cups Salt — 3/4
tsp Sugar — 2 tbsp Ice cold
water — 8 to 10 tbsp
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping
tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra
for garnish 1/4 cup (more or less)
water or stock 1/2
tsp pepper 1/2
tsp salt, or to taste
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp dry mustard 1/4
tsp crushed red pepper flakes 1
tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup
water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Korean Style Tacos
For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2
tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil black pepper 3 - 5 C
water
For the pie: 1/2 cup firm silken tofu, at room temperature 3/4 cup sugar 1.5 oz bittersweet chocolate, melted and cooled 1
tsp vanilla 2T cocoa powder 1T Ener - G 1/4 cup warm
water
sea salt, plus more
for pasta
water 1
tsp.
Boil the potatoes in a large pot of
water along with 1
tsp sea salt
for 10 - 12 minutes.
So here is what I did This is the master recipe... (
for two 1 l lb loaves) 1.5 C lukewarm
water (I used the
water I had boiled the potato in) 2 1/4
tsp salt 2 1/4
tsp instant yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each in a ziploc bag and froze it and ended up making more dough later that week)
This also follows my general formula
for fridge pickles (1/4 cup vin, 1/4 cup
water, 1 tablespoon Diamond kosher, 1.5
tsp sugar) which I use
for everything from pickled red onions to... everything.
I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used
for each: 1 6/8
tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm
water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)
Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360 grams)
water, body temperature 2 cups (280 grams) unbleached all - purpose flour, plus extra
for baking 2 cups (300 grams) bread flour 12 oz (340 grams) bread sponge pinch of active dry yeast 2
tsp kosher salt 1
tsp sugar a handful of medium - coarse yellow cornmeal
for the baking sheet
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.
Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1
tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer)
water for sealing wonton edges Vegetable oil
for frying Garnishes: Powdered sugar and chocolate ganache Directions: 1.
2
tsp instant yeast 1 1/2 cups warm
water 2 Tbsp brown sugar (they called
for non-diastatic malt powder, but I couldn't find it) 1 cup pumpernickel flour (whole rye flour) 2 1/4 cups unbleached all purpose flour 1/4 cup potato flour 1 1/2
tsp salt 2 - 3
tsp of caraway seeds.
Let's start baking... Brown Sugar Oatmeal Cake With Toasted Marshmallow Frosting Yields: one 9 × 13 pan
For the cake Ingredients: 1 1/2 cups hot
water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 eggs 1 box french vanilla instant pudding 1
tsp pure vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1
tsp baking soda 1/2
tsp salt Directions: 1.
To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs
For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
For the Choux Ingredients: 1 cup
water 1/2 cup unsalted butter 1
tsp sugar 1/2
tsp salt 1 cup all purpose flour, measured then sifted 1/2
tsp vanilla extract 4 eggs Equipment
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
4 cups Great Northern Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1
tsp pepper 1 Tbsp Worchestershire 2
tsp dry mustard (could sub
for yellow mustard or brown mustard) 6 cups
water
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup
water 1
tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional —
for a creamier party version add some cashew butter
Active Dry Yeast 1/2 cup warm
water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2
tsp salt 1
tsp nutmeg 4 2/3 cup all purpose flour + extra
for dusting surface Canola Oil (3» of oil in your pan)
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1
tsp organic toasted almond meal 2
tsp organic ground flaxseed
for sweet, sprinkle a dash of ground cinnamon and cardamom
for savory, pinch of salt and pepper Add boiling
water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags
for travel
for a great bkfst or snack... hot
water is easy to source anywhere!ReplyCancel
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1 cup softened cream cheese 1/3 cup granulated sugar 2 1/2 cups of graham cracker crumbs 1
tsp pure vanilla extract 1/2
tsp cinnamon semi sweet chocolate chips 1 bag of regular size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted chocolate
for drizzling
water to seal the eggroll vegetable oil
for frying Directions: 1.
Ingredients 1 cup lukewarm
water 1 tbsp sugar 1 pkg yeast (or 2 1/4
tsp if using the yeast in a jar) 1
tsp fine sea salt 1 tbsp olive oil 2 cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more
for kneading 1/4 cup PC Organics Milled Flaxseed
for the filling 8 Golden Delicious apples 1/2 cup demerara sugar 1/2
tsp cinnamon 1/4
tsp nutmeg 1 tbsp fresh lemon juice 3 tbsp cornstarch 3 tbsp cold
water
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients:
For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1
tsp pure vanilla extract 2 cups all purpose flour 2
tsp baking soda 1
tsp baking powder 1
tsp salt 1 cup of hot
water 1/2
tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
1 cup granulated sugar 1/4 cup
water 1 tbsp corn syrup 1/4 cup unsalted butter, cut into 4 pieces 1/2 cup heavy cream 3/4
tsp salt 1-1/2 cups whole hazelnuts, skinned 2 oz semisweet chocolate, melted
for drizzling
One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1
tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of
water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.