Sentences with phrase «how about coconut flour»

Or how about coconut flour?

Not exact matches

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I kept seeing tweets, instagrams, and fb posts about National Donut Day today, and it quickly solved my indecision about what to do in the kitchen (I was debating between coconut flour mini pizzas, cocoa cashew cookies, and macaroons...) I made a very small batch because (1) I didn't know how they'd turn out, and -LSB-...]

I am wondering about all these wonderful coconut / almond flour recipes, when you are trying to lose weight, how much can you eat?

A while ago, I posted something on facebook about coconut flour and how it doesn't make amazing waffles... because they don't get really crispy (and if you're not careful they can turn out downright rubbery!).

How many times can I post about the coconut flour flatbread before you get bored?

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

I accidentally used coconut flour and then panicked when I read comments about how badly it will turn out if you use that type of flour.

How about we whip up some of my famous low carb Coconut Flour Pancake batter, but this time, we do it in the blender?

I can see how this can add up so you may need 80 g more almond flour (about 2/3 cups)- that would be just about 30 g (1/4 cup) of coconut flour (about 3 times more absorbent than almond flour).

About almond flour: I tend to use recipes that call for coconut flour rather than almond flour — or a blend of the two — because a) almond flour is expensive, b) it's just too DENSE, and c) I feel some concern about some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almAbout almond flour: I tend to use recipes that call for coconut flour rather than almond flour — or a blend of the two — because a) almond flour is expensive, b) it's just too DENSE, and c) I feel some concern about some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almabout some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almonds.

And you can read more about how I use coconut flour in my recipes.

You can read more about how I create my coconut flour recipes in «How To Use Coconut Flour in Recipes.&raqhow I create my coconut flour recipes in «How To Use Coconut Flour in Recipes.coconut flour recipes in «How To Use Coconut Flour in Recipes.&rflour recipes in «How To Use Coconut Flour in Recipes.&raqHow To Use Coconut Flour in Recipes.Coconut Flour in Recipes.&rFlour in Recipes.»

You guys know how I feel about coconut flour — I love using it but only in conjunction with other baking flours.