Chicken Broth Annie's Mac and Cheese for the quick kids» meals pasta sauce honey brown sugar cocoa granulated sugar whole
wheat pastry flour powdered sugar vanilla baking soda / powder oatmeal semisweet chocolate chips / dark chocolate chips maple syrup jelly, preserves & marmalade slivered almonds walnuts popcorn
Not exact matches
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-...]
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole
wheat pastry flour 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
3 tablespoons butter 1 teaspoon red pepper flakes 1 cup whole
wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking
powder 1 1/2 teaspoons fine grain sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or at room temperature if previously frozen)
baking
powder, bread, brown sugar, buttermilk, chocolate, cocoa
powder, courgette, egg, granulated sugar, nuts, oil, olive oil,
pastry, salt, self - raising
flour, vegetable oil, vegetables, walnuts, whole
wheat flour
1 c boiling water 1 c dried pumpkin
powder 1/2 c butter 1 c cane juice crystals 1 egg 1 t Spicery Shoppe vanilla flavoring 2 c whole
wheat pastry flour 1/2 t sea salt 1 t baking
powder 1 t baking soda 1 t ground cinnamon 2 c chopped dried peaches or apricots
3 cups whole
wheat pastry flour (or unbleached all - purpose
flour) 1 cup non-alkalized cocoa
powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking
powder 3/4 teaspoon fine - grain sea salt 1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs 1 tablespoon vanilla extract 2 cups peppermint bark, roughly chopped 1/2 cup miniature chocolate chips (optional)
It has five things going for it: pumpkin espresso
powder whole
wheat pastry flour 3 Weight Watchers P + per muffin it came from a site... [Continue reading]
1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup
powdered cane sugar 1/2 cup whole
wheat pastry flour 6 tbsp coconut
flour 1/3 cup almond meal Small pinch fine sea salt
1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole
wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking
powder 12 oz dark chocolate chips
2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces whole
wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice
flour 2 teaspoons baking
powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil for cooking
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole
wheat pastry flour (or your favorite gluten free
pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking
powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole
wheat pastry flour 1/3 cup cocoa
powder 1 tsp baking
powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole -
wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
1/3 cup olive oil 2 organic eggs 1/2 cup Irish cream liquor, I used my home made Irish cream version 1/3 cup unrefined sugar 1 tsp vanilla extract 1 cup whole
wheat pastry flour, minus two tablespoons 1/2 tsp aluminum free baking
powder 12 oz dark chocolate chips
2 1/2 cups whole -
wheat pastry flour 2 tablespoons freshly ground espresso
powder 3/4 teaspoon aluminum - free baking soda 3/4 teaspoon aluminum - free baking
powder 3/4 teaspoon finely ground sea salt 1/2 cup natural cocoa or cacao
powder (Scharffen Berger or Dagoba), not dutched
Assemble dry ingredients: In a medium bowl whisk together the whole
wheat pastry flour, baking soda, baking
powder, salt, and cacao
powder.
Filed Under: Bread Tagged With: Breakfast, Clean, Comfort Food, Healthy Recipes, Kid - Friendly, Under 5 Ingredients, VideoIngredients: baking
powder, greek yogurt, sea salt, 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)
1 1/3 cups whole
wheat pastry flour 2/3 cup toasted
wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
1 cup whole
wheat pastry flour 1 cup barley
flour 2 tablespoons baking
powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries
4 tablespoons olive oil 2 1/2 teaspoons instant yeast 1 tablespoon unrefined sugar 1 3/4 cups lukewarm water 1/2 teaspoon gluten, you can omit it if you don't have it 4 1/4 cups whole
wheat pastry flour 3/4 teaspoon celtic salt 2 teaspoons garlic
powder Dry spices such as oregano, basil and rosemary
1 cup + 2T whole
wheat pastry flour 1 tsp baking
powder 1/8 tsp salt 3/4 cup sugar 1/4 cup (1/2 stick) Earth Balance 1 tsp vanilla 1 Ener - G egg 1/4 cup + 2T soymilk 8 Oreos / Hydrox / Newman O ’s
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole
wheat pastry flour 2/3 cup whole
wheat white
flour 1/3 cup
wheat germ 2 teaspoons baking
powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
butter to grease pan, about 1 tablespoon 1 cup / 4 oz / 115g whole
wheat pastry flour 3/4 cup / 4 oz / 115 g yellow cornmeal (coarse) 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon dried mixed herbs (optional)
Here are the exact ingredients I used: 1/2 package mori - nu tofu, 2 tbsp whole
wheat pastry flour, 1 lemon slice (squeezed), 1/2 tsp almond extract, 3 tsp
powdered sugar, a splash of water and a dash of 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.
2 Large Eggs 1 Cup Roasted Applesauce (Or Applesauce of Choice) 1 Cup Brown Sugar 1/2 Cup Olive Oil 1/4 Cup Plain Yogurt 2 Teaspoons Vanilla Extract 1 3/4 Cups Whole
Wheat Pastry Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking
Powder 1/2 Teaspoon Salt 2 Teaspoons Ground Cinnamon 3/4 Cup Chopped Walnuts
2 cups gluten free all purpose
flour — I use Pamelas brand all OR 2 cups whole -
wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking
powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
1 c whole
wheat pastry flour 1 tsp baking
powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginger
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
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
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 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)
In a bowl, whisk together the whole
wheat flour, almond
flour,
pastry flour, poppy seeds, orange zest, baking
powder, and salt.
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
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 p
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 p
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
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
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
1/2 cup unsweetened cocoa
powder 1 teaspoon dark roast instant coffee
powder (or instant espresso
powder) 1/2 cup oat bran 1/2 cup brown rice
flour (white rice
flour works, too) 3/4 cup all - purpose
flour 3/4 cup whole
wheat pastry flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling
SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter - Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut
flour: additional almond
flour, reducing the almond milk to 1/4 cup - Almond
flour: any other nut
flour, all - purpose
flour, whole
wheat pastry flour, or a gluten - free
flour blend - Cacao
powder: unsweetened cocoa
powder or carob
powder
Muffin Batter: 1 Cup All - Purpose
Flour 1 Cup Whole
Wheat Pastry Flour 1/3 Cup Dark Brown Sugar 2 Teaspoons Baking
Powder 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Large Egg, Beaten 1 Cup Skim Milk 1/2 Cup Light Olive OIl 2 Cups Finely Chopped Peeled Apples Filling: 1 (8 Ounce) Package Light Cream Cheese (Not Fat Free) 3 Tablespoons Maple Syrup 1 Tablespoon Orange Zest 1/2 Teaspoon Ground Cinnamon Topping: 1/4 Cup Whole
Wheat Pastry Flour 1/4 Cup Old Fashioned Rolled Oats 1/4 Cup Dark Brown Sugar 1/2 Teaspoon Grund Cinnamon 3 Tablespoons Butter 1/3 Cup Chopped Walnuts
Add the whole
wheat pastry flour, white
flour, cocoa, sugar, baking
powder, baking soda, salt, and cinnamon to the strainer, and sift the ingredients into the bowl.
1/4 Cup
Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole
Wheat Pastry Flour, Sifted 1/2 Cup
Wheat Germ 1/2 Teaspoon Baking
Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds For Garnish
1 cup all - purpose
flour 1 cup whole
wheat pastry flour 1/3 cup sugar 2 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup canola oil 3/4 cup soymilk, plain or vanilla 6 oz.
ground flax seed 6 tablespoons water 1 cup whole
wheat pastry flour (all - purpose
flour works, too) 1 cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking
powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup high - oleic safflower oil or extra-virgin olive oil 1/2 cup fresh or frozen corn kernels (optional)
For the cupcakes: 1 cup soymilk 1 tsp apple cider vinegar 3/4 cup sugar 1/3 cup canola oil 1 1/2 tsp vanilla extract 1/2 cup all - purpose
flour 1/2 cup whole
wheat pastry flour 1/3 cup cocoa
powder 3/4 tsp baking soda 1/2 tsp baking
powder 1/4 tsp salt
For the cupcakes: 1 cup whole
wheat pastry flour 1/2 tsp baking
powder 1/2 tsp baking soda 1/4 cup canola oil 1 cup unsweetened coconut milk 2/3 cup sugar 1 tsp vanilla extract 1 cup unsweetened shredded coconut
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole
wheat pastry flour 1/2 cup unsweetened cocoa
powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking
powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
1 cup unsalted butter, at room temperature 1 cup
powdered sugar 1 teaspoon pure vanilla extract 1 cup nonalkalized cocoa
powder 1 egg white 3/4 teaspoon fine - grain sea salt 1 1/2 cups whole -
wheat pastry flour