Sentences with phrase «almond and coconut flour just»

Almond and coconut flour just seem to work best with eggs them.

I'm normally low carb as well as grain / gluten free, but on occassion, I need something better that Almond and Coconut flours just can not provide on their own.

Not exact matches

coconut flour (this just makes it thick and cakey, it won't taste like coconut)- you could also use almond meal instead

They've kept it healthy and Paleo friendly with coconut flour and almond flour and there's also some potato starch used in order to get the texture just right.

I took your advice and used some cocoa powder (just kinda dumped some in), along with some almond flour (1/3 cup) and just kinda winged it for the coconut flour (few tablespoons)..

Made with coconut flour and almond butter for the perfect dense, chewy texture, spiced just right and sweetened with coconut sugar and molasses.

Okay, just figured out what I did wrong, I mixed up my flours and used ALL coconut flour instead of almond flour!

Made with an almond flour crust, heart healthy coconut oil, and sweetened with pure maple syrup, this healthier dessert looks and tastes just as good as the original!

To prepare these no - bake, paleo bites, just combine unsweetened shredded coconut, almond flour, maple syrup, coconut oil and matcha in a food processor.

Whether you're going gluten - free or just feel like experimenting beyond plain old flour, use your Vitamix to make almond, coconut, and a host of other types of funky flours.

I love paleo muffins, and while I often combine almond flour and coconut flour, sometimes I prefer to leave the almond out and just use coconut flour like you did in this recipe.

Most any Paleo bread will work in this, you just have to make sure that it's using almond flour or coconut flour instead of all - purpose flour, as this will take care of any grain concerns and will allow you to have this the traditional way.

You just can't go wrong with almond butter, dates and coconut flour, three of my favorite things.

You just combine chopped pecans, oats, oat flour, almond meal, pure maple syrup and coconut oil in a large bowl and stir it all together.

I used almond flour (1 1/3 c) as I didn't have cashews on hand, made 3 and omitted the coconut oil for 1 (oops... forgot it) and pleased to say that although it was just a bit drier it was still terrific.

Add flour, baking powder, walnuts, almonds, dates, cranberries, ginger and coconut and blend on low speed just until the dough is smooth and slightly sticky.

Thanks for posting the recipe... so far my paleo bread efforts have been pretty average as I usually bake with just almond meal and the bread comes out mushy and crumbly this time it's turned out perfect with the coconut flour!

Coconut flour is fairly absorbent and you could probably do this without the almond flour at all but just to be safe I'd just add 1 more tablespoon of coconut flour and that should be jusCoconut flour is fairly absorbent and you could probably do this without the almond flour at all but just to be safe I'd just add 1 more tablespoon of coconut flour and that should be juscoconut flour and that should be just fine.

But once that is totally out of the equation, you can incorporate flavors to your baked goods just by the choice of flour you use — suddenly you can choose from hazelnuts, almonds, coconut, quinoa, buckwheat, gosh the list of choices goes on and on and on.

Just realized my mistake... I used coconut flour instead of almond flour... I honestly couldn't smell the difference and it looks alike.

These homemade peanut butter protein bars literally take 10 minutes to whip up and need just four ingredients - Peanut butter (or almond butter), coconut flour, protein powder and a sticky sweetener.

I just need to get my hands on some coconut milk and almond flour and I'm set to make these!

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

I've also made it using coconut flour (exactly the same proportions) and it works just as well — which is good because almonds are about three times more expensive at the moment!

There's no coconut flour, just blanched almond flour, this time, and I've gone ahead and toasted the coconut chips separately.

While coconut flour is the fiber from coconut meat after nearly all the oil has been extracted, almond «flour» is really just almonds ground up into a fine meal, and is also marketed under the name «almond meal».

Maybe mix everything together (but just one cup of almond flour) and then add coconut flour a tablespoon at a time until you get a good batter.

I am totally boring in my cupcake eating method, I just bite right in (and usually end up with frosting on my nose lol) But I've never made cupcakes with almond + coconut flour, I have to try these!

I just started cooking with coconut and almond flour from red Mill Paleo flour and I make muffins and I find that I have been gaining weight.

Yes, both coconut and almond flours are permitted... just no starches (baking powder, arrowroot starch, etc.).

I am just starting to experiment with «other» flours (coconut, almond, rice, etc...) and get out of my whole wheat flour only comfort zone.

It is a little difficult to just replace all - purpose flour with coconut flour and almond flour so I appreciate that you use both in your recipes.

A few alterations I did that worked: I swapped 1 for 1 honey instead of maple syrup in the condensed coconut milk and I didn't have almond flour so I just put the same amount of whole raw almonds in the food processor and it ground it up just fine.

Just make sure you have the basics: coconut or other minimally processed sugar, hazelnut or almond flour (it's expensive but a little goes a long way), and real maple syrup.

Almond flour and coconut flour require different moisture levels than many other gluten free flours, so just subbing them in will throw off a recipe not originally written for them.

I feel the same way about almond flour, and I was very happy to see that this was made with coconut flour, though I also just heard (today!)

For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.

And just curious, Elana... which do you like better — the almond flour or the the coconut flour cupcakes?

It would need some messing around with but perhaps just 1 tbsp of coconut flour and 2 tbsp of almond milk?

I just discovered it and it seems great - almond flour is difficult to find and too expensive here (Canada) so I'd rather use coconut flour where possible.

I made a vegan, no - bake cookie dough using a blend of almond flour, quinoa flakes, almond butter, coconut oil and just hint of maple syrup for a low - glycemic, healthy cookie - like treat.

I Had major issues with the recipe I didn't have almond flour so I first tried coconut flour and it just wasn't happening.

I forgot the grapeseed oil so I just grabbed vegetable oil and I used 3/4 cup of almond flour and 1/2 cup of coconut flour.

Will I get the same result with just mixing coconut and almond flours?

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins

Then I tried a paleo mix of coconut, almond, and tapioca flours — just a big floppy, gooey, unbaked - inside fail.

3/4 cup oat flour (I just blend my oats for a cheaper option) 1 scoop VivoLife cacao protein powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/3 cup pumpkin seeds 1 cup pumpkin puree 1/4 cup SweetFreedom fruit syrup 1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to top

Almond or coconut flour with the help of starches can work, but the texture is never amazing in my experience and once you need 3 + dry ingredients it's just too complicated for me to want to whip up on a morning whim.

Having looked at a few recipes online, I just opened my dried fruit and nut drawer and grabbed a few desirable ingredients, namely, coconut flakes, chia seeds, coconut flour, sliced almonds, cacao nibs, dried peaches, peanut butter and agave.

Just did 3 tbs almond flour and 1 coconut flour.