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gayaneshka [121]
2 years ago
5

The modern use of constant, restrictive dieting:

Health
1 answer:
Masteriza [31]2 years ago
8 0
B. I think ????!!! I’m not really good with health
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I believe that its A

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According to Langer (2005), _____ is being alert, mentally present, and cognitively flexible while going through life's everyday
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Please answer right or no cookie (Brainliest)
stich3 [128]

Answer:

1. Coconut Flour.

2. It is non - wheat.

3. Name Amount Unit

Total lipid (fat) 13.33 g

Carbohydrate, by difference 60 g

Fiber, total dietary 33.3 g

Sugars, total including NLEA 20 g

4. A gluten free diet is the only treatment for the condition. Gluten is found in the grains wheat, barley and rye. On the gluten free diet you can eat many foods including meat, fish, fruit, vegetables, rice and potatoes. You can also eat gluten free substitute foods and processed foods that don't contain gluten.

5. Recipe for Dark Chocolate Cupcake

Makes 12 cupcakes.

1/2 cup vegetable oil

3 ounces bittersweet chocolate, chopped

1 ounce (1/3 cup) unsweetened cocoa powder

3 1/2 ounces (3/4 cup) ATK <em>Gluten-Free Flour Blend</em>

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

5 1/4 ounces (3/4 cup) sugar

1/2 cup whole milk

2 cups frosting

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.

2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.

3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.

4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)

5. Spread or pipe frosting over top of cupcakes and serve.

Explanation:

6 0
2 years ago
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