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Today's DW ship of the day is...
Tisha x Ginger !
Ship names; CleanBaking, CleanCookies, CleanTreats, SweetMaid, EdibleTissues
Today's DW ship of the day is...
Tisha x Cosmo !
Ship names; CleanBaking, CleanIngredients, SweetTissues, TissueRolls, SpongeCake
Healthier Snickerdoodles Without Losing the Chew
A warm, natural-light hero image featuring a stack of chewy snickerdoodle cookies on a neutral plate, with cinnamon sugar nearby for a classic, cozy baking feel. See Recipe & Get the full instructions here!
Best Pancake Recipe - Fluffy, Golden, and Perfect Every Time!
The Secret to the Best Pancake Mornings Ever There’s something magical about the smell of pancakes sizzling on a warm skillet. When my kids were See Recipe & Get the full instructions here!
There’s something magical about the smell of pancakes sizzling on a warm skillet. When my kids were little, Saturday mornings meant one thin
Make the best Peach Cobbler Cheesecake Bars with layers of creamy cheesecake, sweet peaches, and buttery crumble topping.
This gluten-free vegan bread is perfect for those with dietary restrictions and makes a delicious sandwich option.
Ingredients: 2 cups gluten-free all-purpose flour blend. 1/2 cup almond flour. 1/2 cup tapioca starch. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 1/4 cups almond milk. 2 tbsp apple cider vinegar. 1/4 cup olive oil. 2 tbsp maple syrup. 1 tbsp ground flaxseed. 2 tbsp water.
Instructions: Preheat oven to 350F 175C. Grease a loaf pan and set aside. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg. In a large mixing bowl, whisk together gluten-free flour blend, almond flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, combine almond milk, apple cider vinegar, olive oil, maple syrup, and prepared flax egg. Pour wet ingredients into the dry ingredients and stir until well combined. Pour batter into the greased loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and enjoy as is or use for sandwiches!
Prep Time: 15 minutes
Cook Time: 45 minutes
Randy Odenwald
This gluten-free vegan bread is perfect for those with dietary restrictions and makes a delicious sandwich option.
Ingredients: 2 cups gluten-free all-purpose flour blend. 1/2 cup almond flour. 1/2 cup tapioca starch. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 1/4 cups almond milk. 2 tbsp apple cider vinegar. 1/4 cup olive oil. 2 tbsp maple syrup. 1 tbsp ground flaxseed. 2 tbsp water.
Instructions: Preheat oven to 350F 175C. Grease a loaf pan and set aside. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg. In a large mixing bowl, whisk together gluten-free flour blend, almond flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, combine almond milk, apple cider vinegar, olive oil, maple syrup, and prepared flax egg. Pour wet ingredients into the dry ingredients and stir until well combined. Pour batter into the greased loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and enjoy as is or use for sandwiches!
Prep Time: 15 minutes
Cook Time: 45 minutes
Randy Odenwald
This gluten-free vegan bread is perfect for those with dietary restrictions and makes a delicious sandwich option.
Ingredients: 2 cups gluten-free all-purpose flour blend. 1/2 cup almond flour. 1/2 cup tapioca starch. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 1/4 cups almond milk. 2 tbsp apple cider vinegar. 1/4 cup olive oil. 2 tbsp maple syrup. 1 tbsp ground flaxseed. 2 tbsp water.
Instructions: Preheat oven to 350F 175C. Grease a loaf pan and set aside. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg. In a large mixing bowl, whisk together gluten-free flour blend, almond flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, combine almond milk, apple cider vinegar, olive oil, maple syrup, and prepared flax egg. Pour wet ingredients into the dry ingredients and stir until well combined. Pour batter into the greased loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and enjoy as is or use for sandwiches!
Prep Time: 15 minutes
Cook Time: 45 minutes
Randy Odenwald
