Sentences with phrase «wheat pastry flour?aside»

1 Cup All - purpose Flour 1 Cup Whole Wheat Pastry Flour 1/2 Cup Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/4 Cup Organic Virgin Coconut Oil 1 1/4 Cups Low - fat Buttermilk 1 Large Egg 1/2 Teaspoon Fiori di Sicilia Extract (or 1/2 Teaspoon Lemon Extract) 1 Tablespoon Grated Lemon Zest 1 Cup Fresh or Frozen Blueberries Topping: 1/3 Cup Sugar Rubbed With 1 Teaspoon Grated Lemon Zest

1 cup whole wheat pastry flour 1 1/2 tsp baking powder 1/3 cup sugar 1/2 tsp salt 1/2 cup unsweetened applesauce 1/2 cup soymilk (vanilla or plain) 1/2 cup creamy peanut butter 2 tsp nut oil (optional) 3/4 cup chocolate chips 1/3 cup chopped peanuts

First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds

Next time I'll cut the sugar and try whole wheat pastry flour.

My two favorites to bake with are the whole spelt and whole wheat pastry.

Instead of all spelt flour, I used 1/2 cup whole wheat pastry flour and 1 cup whole spelt flour.

I began to test, and am now ready to share the new whole wheat pastry flour / white flour option which I find is less delicate, but tasty.

Typically I would use the whole wheat pastry flour for a recipe like this one, but I was pleasantly surprised how nice they turned out with the stone ground whole wheat flour.

I got this recipe right off the Bob Red's Mill whole wheat pastry flour bag and it is simple, quick, and tastes great!

I said I was obsessed with whole wheat pastry flour, and I wasn't kidding.

Is whole wheat flour interchangeable with the whole wheat Pastry flour?

whole wheat pastry flour - didn't hurt a thing and made it even healthier.

For the almond crumble: 2/3 cup rolled oats (not quick) ground in a food processor 1/2 cup whole wheat pastry flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup raw whole almonds, coarsely ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons organic high - oleic safflower oil

I cook regularly with whole wheat and whole wheat pastry flour but have not tried spelt.

When I was reaching for my flour I accidentally grabbed the stone ground whole wheat instead of my whole wheat pastry flour.

Not entirely satisfied, I decided to try the cake again using a combination of whole wheat pastry flour and regular cake and pastry flour.

1 3/4 cups whole wheat pastry flour 1/4 cup unsweetened shredded coconut 1 stick of butter, at room temperature 1 organic egg 1/4 cup olive oil 3/4 cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes Juice of two limes

The recipe was adapted to make it healthier by replacing the butter with coconut oil, whole wheat pastry flour for all - purpose flour, and regular oats for quick oats.

If you can tolerate carbs, make a pie shell using whole wheat pastry flour.

1 1/2 cups whole wheat pastry flour 1 cup cake and pastry flour 1 tablespoon baking powder 1/2 cup light brown sugar 1/2 teaspoon salt 2 large eggs 1 cup buttermilk 1/4 cup butter, melted and cooled slightly zest of 2 lemons 1 cup of berries (I used strawberries) 3 tablespoons large grain raw sugar 1 teaspoon large grain salt (I used Kosher salt)

I was able to replaced all of the white flour and use whole wheat pastry flour, much better.

1 1/2 cups whole wheat pastry flour 1/2 cup all purpose flour (or white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinkling

1/2 cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2 cups low - sodium vegetable stock 1 1/2 cups dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if large) 1 cup fresh or frozen peas

For this recipe I also used a whole wheat pastry flour which allows for a whole wheat product that is not dense.

I replaced the butter for organic coconut oil, whole wheat pastry flour for the all - purpose flour, and regular oats for quick oats.

bag of whole wheat pastry flour from them!

I do use whole wheat flour for some of the breads I make but I'm pretty new to whole wheat pastry flour.

I used heart - healthy whole wheat pastry flour and extra virgin olive oil (I very rarely use Earth Balance or vegan shortening — don't want the palm oil, etc..)

Do you think white whole wheat flour would work in place of the whole wheat pastry flour?

2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar

1 pound rhubarb, sliced (3 - 4 cups) 2 pints strawberries, hulled and quartered 3/4 cup coconut sugar, divided 1 cup oats 1/2 cup almond meal 1/2 cup white whole wheat flour or whole wheat pastry flour 1/2 cup chopped pecans 1/2 teaspoon cinnamon Good pinch of salt 1/3 cup extra virgin olive oil 1 tablespoon cold water

I didn't find whole wheat pastry flour so I used 1/2 cup of whole wheat flour and 1/2 cup of cake flour.

For The Oat Crust: 1 1/4 Cups Whole Wheat Pastry Flour 1 1/4 Cup Regular Oats 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Cup Light Brown Sugar 3/4 Cup Organic Coconut oIl 1 Teaspoon Vanilla Extract Filling: 1/2 Cup Light Brown Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 1 Egg 1 Egg Yolk 1/2 Teaspoon Vanilla Extract 1 1/4 Cup Canned Pumpkin (NOT Pumpkin Pie Filling) 1/3 Cup Evaporated Milk

When I first made this cake, I followed the recipe exactly and used whole wheat pastry flour.

I made the cookies with a blend of rye and all - purpose flours, but I suspect you could make them using either all - purpose flour, or whole wheat pastry flour without any trouble.

Whole grain flours for pancakes and waffles: Whole wheat pastry flour, spelt flour, and cornmeal are especially useful.

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

-LSB-...] She makes her Ultimate Healthy Banana Bread with nonfat yogurt, coconut sugar and whole wheat pastry flour.

If you don't have whole wheat pastry flour on hand, you could experiment with using a regular whole wheat flour.

Check the website www.honeyvillegrain.com for whole wheat pastry flour.

1/2 cup / 3.5 oz / 90 g turbinado sugar 6 ounces / 170 g bittersweet chocolate 2 cups / 8.5 oz / 245 g whole wheat pastry flour 1 teaspoon baking soda 4 1/2 teaspoons ground ginger 1/2 teaspoon fine grain sea salt 1/2 cup / 4 oz / 113 g unsalted butter 1/4 cup / 2 oz / 60 ml unsulphured molasses

Of course, I had to «health - ify» a standard recipe, and did so easily by replacing all - purpose flour with whole wheat pastry flour, swapping skim milk for whole milk and cutting the butter significantly.

2 1/2 cups whole wheat pastry flour (original recipe calls for regular whole wheat flour or white whole wheat) 1/2 cup bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey

An easy batter is made with either all purpose or white whole wheat flour (I used whole wheat pastry flour and nobody even knew it was whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil, pumpkin pie spices and leavening.

Flax is used to bind the cake and the recipe also bumps up the «good - for - you» factor by using Whole Wheat pastry flour as well.

«whole wheat flour» — I would assume that means whole wheat pastry flour but want to check it out before I make what I was absolutely craving for this morning but it's too late since I ended out with a piece of really good rye bread and lots of butter with a little sprinkle of sugar --(not even a substitution but...).

This healthier version calls for raw pecans, maple syrup, coconut oil, whole wheat pastry flour and salt for the base, and brown sugar, salt, cornstarch or arrowroot, nutmeg, cinnamon, cloves, ginger, pumpkin puree, vanilla extract, eggs and coconut milk for the filling.

i was excited to use whole wheat pastry flour and get to buy some fine chocolate!

1-1/2 cups all - purpose, whole wheat pastry or spelt flour (for gluten - free use your favorite gluten - free flour plus 1/4 teaspoon xanthan gum)

I switched out the all purpose flour for whole wheat pastry flour and the regular sugar for a pure cane sugar.