Sentences with phrase «just like almond flour»

Just like almond flour, maple sugar is not all the same.

Not exact matches

I'm sure your family would love these pancakes so much — as for subbing the ground almond I would just use a gluten free flour, like buckwheat or brown rice.

A few tablespoons LSA or just plain almond flour also sounds like an excellent suggestion.

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

It seems like so little that you could just use almond flour but I'm also not familiar with baking with these types of flours.

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.

Yes, I've cooked them at 350 for 12 to 15 minutes (I think... have a batch in the oven right now since it's been a while) and then let them cool on the baking sheet for 30 minutes just like the crackers in Elana's Almond Flour cookbook.

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.

3 cups fine ground blanched almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp baking soda 1/4 cup coconut oil / palm shortening, softened or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note: For best results use a high quality very fine ground almond flour like THESE brands.

I did feel like I was cheating just a little bit with this month's daring baker since I didn't do the recipe with the almond flour, but any chance I have to use up those egg whites, I jump at.

I did add a tbsp of almond flour just because I like the taste.

Rather than using blanched almond flour, like I would use for baking something like cookies or a cake, I just ground some whole raw almonds in my food processor.

And there's room for innovation like dried plums from the backyard, dried cranberries or apples, almonds or hazelnuts... the character, the beauty of this fruitcake is in its dried fruit and nuts with just a little binder, eggs, flour and sugar, no fat and nothing whatsoever candied.

Like just about every other almond flour recipe I've tried, they have a very slight taste of cornbread to me.

However, if you like you can omit the 1/2 cup (55 grams) of ground almonds and just use 1 1/2 cups (195 grams) all purpose (plain) flour.

I just tried an almond flour recipe from a new and very popular cook book and it was an almond hockey puck like oily mess that I threw out.

If you like you can buy ground almonds (called almond meal or flour), but I normally just put 1/2 cup (55 grams) of either whole, shaved, or slivered blanched almonds into my food processor and process them until finely ground (texture similar to corn meal).

Just seeing this now, I know it's like, a long time ago that you wrote this... but almond meal can always be substituted for another type of nut flour, or even whole wheat flour if you're not gluten free, and arrowroot can be sub'd for cornstarch if you don't have that or tapioca!

I just can't seem to like almond flour... Thanks!

Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!

I like using almond flour as a replacement and it's just an added bonus that there is so much nutritional value that comes with it.

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

I think you could try replacing the almond flour with flaxseed meal or just another high protein flour like quinoa.

I haven't worked much with almond flour, but I would recommend adding it just like you would with the coconut flour.

I haven't made them with almond flour personally but it sounds like it works just as successfully!

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.

This seems like a great recipe — i feed my dog grain free diet, would it be just as good if I replaced the flour with almond, cassava, or garbanzo flour?

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

I especially love this crust, the original recipe called for a package of crushed gingersnap cookies (made like a graham cracker crust) so I've just used all the gingersnap cookie spices in the almond flour crust... you could do that with any gluten or grain free crust recipe!

except almonds are not a grain so it really isnt a flour in the grand scheme of things more like a corn meal you can just grind it up to the consistency of real flour.

Just saw this and miraculously had most of the ingredients - subbed coconut flour like the earliest commentor suggested and used almond milk b / c I didn't have yogurt.

I used hazelnut flour instead of almond and it tastes just like a nutella cake, I can't get enough of it.

COOKIES: 1 1/2 cup blanched almond flour 1/2 cup coconut flour 1 tsp aluminum free baking powder 1 cup coconut oil or butter 1 cup Just Like Sugar 1/2 cup erythritol (or Swerve) 2 tsp stevia glycerite (omit if using Swerve) 1 egg 1 tsp Celtic sea salt CHOCOLATE DRIZZLE: 2 TBS grass fed butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS unsweetened almond milk OR heavy cream 1/4 cup erythritol (or confectioners Swerve) 1 tsp stevia glycerite (omit if using Swerve)

While I like almond flour in, say cookies, I just can't get with purely nutty almond flour muffins.

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

I feel like a broken record, just because I say this all the time, but I used a combination of almond flour and coconut flour to achieve the perfect texture.

just made them without vanilla; and like them; I want to try peanut butter / almond butter instead of the sunflower seeds; good way to use up mulberries and tiger nut flour that was a purchase mistake.

Sure — you can use any flour for this — like I stated in the post you could just use almond flour as well.

I really didn't think I would like almond flour but upon using it in several dishes I really do I just started a keto diet so this is a good Aid in creating unique dishes that will help me from becoming bored with this lifestyle this flour light and very subtle and versatile

But one day I baked an almond flour cake with honey and that whole thing, and I ate it, and my stomach just blew up like a balloon and I was in pain.

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.

Not dense and doorstoppery like the almond flour... my gorgeous daughter has just polished off 2!!

This Paleo Bread Pudding tastes just like the real thing — moist and fluffy, without being smushy or gritty, made with raisins, vanilla extract, honey and almond flour.

Just beware that if you're going to use coconut flour for baking, it absolutely NEEDS to be mixed with other flours as it sucks up moisture like crazy... I've made delicious baked goods by mixing coconut flour with almond flour and quinoa flour in equal parts, and adding slightly more liquid ingredients than the recipe calls for.

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

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.

I'd like to input the recipie for a delicious almond flour cake I just ate, as well as what else I have eaten today, and have it calculate my final total for the day.

Low carb, gluten free and delicious thanks to a base of almonds and coconut flour and sweetened with just a few low gi raspberries (option to add a touch of stevia if you like things a little sweeter).

I just went gluten free and found your blog:) I purchased blanched almond flour from Honeyville (like you recommended) and made these pancakes this morning!