Sentences with phrase «almond meal would»

Almond meal would probably work, but I think that adding ground pecans might be better, as far as texture goes.

Now you got me wondering if that almond meal would freeze well.

To thicken these oats up a bit, I used ground chia seeds instead of whole (which adds a better texture, in my opinion), a touch of coconut flour to thicken it up and add a cake - like texture (almond meal would also work), a little bit of vanilla, a dash of cinnamon, some NuNaturals pure stevia (without any fillers — just stevia), and finally, creamy non-dairy unsweetened almond milk.

Hmm I'm not sure in this case what would be best — you might want to try millet or sorghum flour, but you may have to play with some of the other ratios as those flours will absorb liquids differently than almond meal would, and wouldn't have the fat content of almond meal.

I am in England and over here almond meal would be called just ground almonds.

So the almond meal I would grind dried (shredded and unsweetened) coconut and then measure.

Hi Angie, the almond meal would probably work.

I usually process the almonds myself until they form a find flour but almond meal would work perfectly too!

You would also need to add around 2 heaped teaspoons of baking powder as almond meal has no raising agent.

Also, I'm guessing that the browner almond meals have left their skins on — a requirement in Norwegian baking when making goodies like Kransekake, a cookie - stack «cake» that depends on the skins not being ground too much.

After the almond meal has cooled, I put it into the blender to make a finer powder.

Ones the almond meal has turned golden and the potato slices has turned slightly crsip the potatoes are done.

You can see the difference because almond meal has dark brown flakes and almond flour is a solid light beige color.

Almond meal has a different texture and provides a different finished result.

Before you toss that beautiful almond meal you have left in the cheesecloth... wait!

One - quarter of a cup of Almond Meal has 14grams of fat, 6grams of protein, 3grams of fiber and only 3grams net carbs.

After the almond meal has cooled, I put it into the blender to make a finer powder.

Not exact matches

My meals would be filled with ingredients like lentils, salmon, raspberries, and almonds — all recommendations based on what my gut can process effectively.

If this is the case, am I able to use almond meal, and what is the equivalent of almond meal that would be required to equal one cup of almonds in this recipe?

Ella, if I don't have a food processor, can I use almond meal or another nut meal?

As I didn't have almonds / almond meal at home, but I couldn't resist to try to make this bread, I made some substitutions and it came out just perfect!

I initially used 75g oats and 25g almond meal, but had to add another 75g oats to try to firm it up as well as letting the mixture sit for a while so the oats could soak up the liquid.

I made a few variations — I only had 400g sweet potato so added some apple puree to make up the difference, increased almond meal to 1 cup, added some vanilla, decaf coffee powder and extra salt — extra tasty!

Hi ella, Random question but I sometimes see recipes asking for «almond meal» do you think ground almonds would be acceptable to use instead?

I didn't have any brown rice flour when making this so subbed it with another mug of almond meal.

Would almond meal work?

Do you have any recipes that involve almond pulp or almond meal?

Hi Ella — I just made these for the third time and used Cashew Meal instead of the Almond meal (just because I had it and wanted to test if it would be good) and also went back to the Brown Rice flour instead of the Buckwheat (personal preference — just a milder flavor) and they came out AMAZING agMeal instead of the Almond meal (just because I had it and wanted to test if it would be good) and also went back to the Brown Rice flour instead of the Buckwheat (personal preference — just a milder flavor) and they came out AMAZING agmeal (just because I had it and wanted to test if it would be good) and also went back to the Brown Rice flour instead of the Buckwheat (personal preference — just a milder flavor) and they came out AMAZING again.

Would purchased almond meal or flour provide the desired result?

An adult would need to consume enriched foods in model 3 plus 2 Friands (a type of muffin traditionally made with almond meal and popular in Australia) made with DHA almond meal and 5.5 cups of milk per week to meet their SDT.

I had the same spreading / flat problems that some others had... maybe I'll add some almond meal next time.

I used Bob's Red Mill almond meal for the almond crust and the filling which worked great, although I had to estimate how much to use.

However, if you have diabetes / pre-diabetes and you are including bananas as part of a whole meal then I would just balance them with some healthy fat (avocados, nuts, etc.) You could have a banana on top of a piece of sprouted whole grain toast with some almond butter and that would be a good option.

I use almond meal as a substitute for bread crumbs in meatballs so I would imagine it would work here as well.

I hadn't used it in a while and had forgotten about the lovely, moist results you get with almond flour (a.k.a. almond meal — it's ground up blanched almonds).

If I already have almond meal, what measurements should I use?

• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)

Same story with coconut and arrowroot flour... neither of which are available here... I was thinking os using oat flour or almond meal, or a mix of the 2... would it work?

I've also tried it with whole flaxseeds, rather than the meal, almond butter instead of peanut butter, walnuts instead of almonds — the possibilities are endless!

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!

I wouldn't be confident that a full swap of flour for almond meal will give you the desired results; they just don't work the same way in something like this.

For the filling: In a bowl with a hand mixer, beat together almond meal, 1/4 cup confectioners» sugar, egg white, and almond extract until it has formed a paste.

I thought it would be faster to use almond meal than flour cause I have to make it rather than buying.

Most of the things in our fridge are pretty straightforward (eggs, butter, milk, etc.) but I had the majority of a bag of almond meal in there from these bad boys and just couldn't bear to let it go to waste (that shit is expensive, yo).

Hi, your recipe is really delicious.I have tried the same recipe with oat meal crumbs instead of almond for my husband to make it little more healthy.

I can't say i've tried them with anything but almond meal but you can definitely give a heavier weight flour a try.

You could probably use almond meal / flour here instead of regular flour but I haven't tried it so I'm not positive.

Would it be possible to substitute something for part of the almond meal without ruining the recipe?