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How To make Golden Amaranth Short Cake
BATTER:
3/4 c AM Amaranth Flour
3/4 c AM Whole Wheat Pastry Flour
1 1/2 ts Non-alum baking powder
4 tb Honey or maple syrup
1 c Milk, soymilk, or water
1 ts Vanilla
1/2 c AM Sesame Tahini
1/2 c Chopped almonds
TOPPING:
16 oz Crushed pineapple
(unsweetened) 1 c Tofu
1 ts Vanilla
1 tb Honey or maple syrup
Milk, soymilk or water :
(if needed) Brush a 9" x 9" cake pan with oil and lightly sprinkle with flour. Mix first three ingredients together. In separate bowl, beat milk or water, honey, and vanilla together. Cut tahini into flour until crumbly. Add the almonds and liquids to the mixture, and stir until moistened. Pour into baking pan. Bake at 425 F. for 15 minutes or until lightly browned. Cool. Cut into wedges and split in half. TOPPING: Whip tofu, honey and vanilla in a blender, adding milk or water if needed. Spoon pineapple onto cake wedges and pour tofu mixture over all. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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The Most Authentic Way to Make Glutinous Rice Cakes
The stone used to make glutinous rice was brought back from the mountain by my grandfather. Today we used the same method to make glutinous rice cakes.
#Longmeimei #glutinousrice #stickyricecake
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Angel Food Cake Recipe
My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud!
Recipe:
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Super Moist Gluten Free Vegan Vanilla Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Super Moist Gluten Free Vegan Vanilla Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Eggless Vanilla Cupcakes. Gluten free Vanilla Cupcakes.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These SIMPLE GLUTEN FREE VEGAN VANILLA CUPCAKES are super moist and easy to make.
Makes 6 cupcakes.
✅Please turn on subtitles/captions for more details.
✅ Ingredients:
1/2 cup-1 tbsp (85 g) Superfine Granulated Sugar
1/2 cup (120 ml) Water, room temperature
2 tbsp (30 ml) Vegetable Oil
1 cup (130 g) Gluten Free Flour (I used Robin Hood Gluten free all purpose flour blend with xanthan gum included, not sponsored)
1 tsp (4 g) Baking Powder
1/4 tsp (1.25 g) Baking Soda
1 tsp (5 ml) Vanilla Extract
1 tsp (5 ml) Lemon Juice
* I highly recommend using a scale to measure the gluten free flour and sugar for this recipe.
* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
Bake at 330oF (165oC), rack middle position, 20-22 minutes, or until toothpick inserted in the middle of cake comes out clean.
✅ Printable recipe on my website:
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