Sentences with phrase «wheat pastry flour in»

We use vegan natural cane sugar (and other natural sweeteners), trans - fat and cholesterol free ingredients, real fruit, unbleached flour, and whole wheat pastry flour in our vegan desserts.

I used whole wheat pastry flour in place of oat flour.

We don't have whole wheat pastry flour in Germany so I'll try it with all whole wheat and see if it works.

I put 1 / 2cspelt flour and 1 / 2c whole wheat pastry flour in place of the barely flour.

Soon I started using whole wheat pastry flour in most of my baking recipes (I just used it this weekend for cupcakes and nobody even questioned it being whole wheat!)

I usually use whole wheat pastry flour in place of white or do half and half to make things more nutritious.

You can use whole wheat pastry flour in place of the all purpose flour if you like.

You can find whole wheat pastry flour in the bulk section of most health food stores.

Look for whole - wheat pastry flour in the baking aisle at major supermarkets.

You could also use oat flour or whole wheat pastry flour in place of the farro flour is you prefer.

I just love the sound of this pie, and I really love that you used whole wheat pastry flour in the crust!

I have no idea where to get whole wheat pastry flour in Australia so whenever I use regular whole meal flour in baked goods, even in a smaller quantity than white the texture never comes out right or dry.

Not exact matches

If you don't have whole wheat pastry flour on hand, you can sub 1/2 whole wheat and 1/2 all - purpose in the recipe to produce somewhat similar results.

In the bowl of a stand mixer, mix the yeast, sugar, water, and 1/2 cup of whole wheat pastry flour.

The type of flour is actually pretty important in breads like this one, so if you try baking this again I would use whole wheat pastry flour or white whole wheat flour (all - purpose flour will make the bread too moist, as you found!)

I used Bob's Red Mill polenta and a mixture of whole wheat pastry flour and white whole wheat flour, brown sugar instead of white, and threw in the rind of one lemon that was hanging around.

A mix of all - purpose flour (usually around 11 - 13 % protein) and whole wheat flour (usually around 13.5 - 14 %) gets that protein level down to about the same level as that found in the Bob's Red Mill whole wheat pastry flour we used for this recipe (12 % max protein).

Whole wheat pastry flour is lighter in texture than ordinary whole wheat, so it is softer and performs in much the same way as all - purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished product.

Our go - to replacement is to use half all - purpose flour and half whole wheat flour (because the gluten content is essentially the same in this mix as in whole wheat pastry flour)-- such as in our muffin recipes.

i have some whole wheat pastry flour lying around in my cupboard... i first bought it to make graham crackers and haven't had a chance to use the flour for anything else.

Fiber is found in most of the ingredients in these banana brownies, all the way down to the whole wheat pastry flour.

what is the equivalent of whole wheat pastry flour here in europe?May I try with «semi-integrale» (demi - whole wheat)?

Beautiful to behold, this creative recipe is also full of protein and good - for - you ingredients like whole - wheat pastry flour, sweet potatoes, olive oil, garlic, kale, and just a bit of white wine (which is rich in antioxidants).

Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder.

In the past I've substituted one of the three cups of flour with 1 cup of whole wheat pastry flour and made a very simple glaze from Splenda mixed with a 3 TBS of cornstarch.

I have never used rye flour in pie crust — I have used whole wheat pastry flour.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

In another bowl I combined the dry ingredients: whole wheat pastry flour, whole wheat white flour, wheat germ, baking powder, baking soda, salt, and cinnamon.

They missed my muffins of old, white, spelt, whole - wheat pastry, etc... then I made them blueberry - lemon - zest - coconut - flour - deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door... I can't wait to try your German Chocolate cake and not tell my dad its gluten free until he's done eating it!

I have also made these cookies with whole wheat pastry flour which worked out well, although the cookies were much darker in appearance.

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour

I subbed whole wheat pastry flour which worked perfectly, and I also plan to try sucanat in place of the brown sugar.

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

In a bowl, whisk together the whole wheat flour, almond flour, pastry flour, poppy seeds, orange zest, baking powder, and salt.

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

** In order to ensure the bread comes out tender and moist, whole wheat pastry flour should be used for this recipe and NOT regular whole wheat flour.

The version you see in the photos is the whole wheat pastry flour.

In a medium bowl, combine the whole wheat pastry flour, almond flour, flaxseed powder, hemp seeds, cacao nibs, chia seeds, salt, baking powder, baking soda, and cinnamon.

The puff pastry has been replaced with almond flour, so no concerns about wheat or grains, and the filling is made with no dairy, using only ingredients commonly found in Paleo cooking and baking recipes.

In the bowl of a stand mixer, combine 3 cups flour (I used 1 cup spelt flour and 2 cups whole wheat pastry flour) with the salt, olives, sautéed onion and garlic, and rosemary.

Meanwhile, in a large bowl, sift together whole wheat flour and whole wheat pastry flour and baking soda, orange zest, cinnamon and nutmeg.

1 cup chopped dates 1 cup boiling water 1 egg 3 tablespoons organic canola oil 1/2 cup turbinado sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground in a food processor) 2 tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts

For today's version, I used all whole wheat pastry flour rather than a mix of flours as Crescent suggests, and threw in some chopped pecans for crunch.

The second Breakfast - in - Bed Basket contains: 365 Everyday Value ™ Whole Wheat Pastry Flour, 365 Everyday Value ™ Pancake Mix, 365Everyday Value ™ Organic Fruit & Nut Granola, a French Press, Allegro ® Breakfast Blend Coffee, Friordifrutta ™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro ® Organic Breakfast Blend Tea, Allegro ® Organic Northwest Minty Green Tea, Allegro ® Coffee Cup, a Mixing Bowl and a Whisk.

1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)

In a medium bowl, whisk together the whole wheat pastry flour, almond flour, cinnamon, salt and baking powder.

Combine the cobbler dough ingredients in a medium mixing bowl: whole wheat pastry flour, oat flour, egg, coconut oil, baking powder, and coconut sugar.

I also use whole wheat pastry flour and coconut oil, which in my view are better alternatives than the plain old white flour, which is refined and with no nutrition at all and butter.

I also used whole wheat pastry flour instead of all purpose flour and I lower the amount of sugar in the recipe.

Eastern European bakers have a long tradition of using nut flours in place of wheat flour for rich, decadent pastries that happen to be gluten - free.