Not exact matches
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).
2 cups shredded coconut flakes 3 tbsp coconut
flour (or
almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (
about 3oz)
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (
about 1 lemon) 3 cups Jules» Homemade All - Purpose
Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or
almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry
flour 1/2 cup
almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup
almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (
about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
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Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1 cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read
Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs
About 1 cup
almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read
almond flour /
meal (I used left over ground
almond and almond waste from my homemade almond milk) Splash of... Read
almond and
almond waste from my homemade almond milk) Splash of... Read
almond waste from my homemade
almond milk) Splash of... Read
almond milk) Splash of... Read more →
Husband and I have gone off added sugar (I used raw honey instead of sugar in this) and most carbs, and these will sustain us very nicely!!!!! Seriously, I have tried protein powder pancakes (awful consistency) and
almond meal pancakes (way too many carbs / calories) but there is something
about the egg to coconut
flour that makes magic happen!
- Used
almond meal from Trader Joe's instead of blanched
almond flour (added some
flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with
about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil
I love to buy most things at trader joe's, but have heard mixed things
about their
almond meal /
flour.
Because a cup of fine
meal versus a cup of ground
almonds (my way) would mean more actual
almonds in the
meal, I'd remove
about 1 - 2 Tbsp (15 - 30 ml) of
meal per cup if you're using the pre-packaged
almond flour and see how that goes.
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (
about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup
almond meal /
flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
What
about regular white or whole wheat
flour as opposed to the
almond flour, or would you say to use the ground flax
meal?
Dark Chocolate Nut Cookies (adapted from The Food Lovers Primal Palate) Servings: Make
about 6 - 8 cookies Ingredients: 3/4 cup
almond meal 1/4 cup coconut
flour 1/4 tsp salt 1/4 tsp vanilla powder 1/4 tsp baking soda (optional)-- I forgot to add this when making the cookies.
1) Combine the dry ingredients (
almond flour /
meal, tapioca
flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop
about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
I haven't tried making this crust without the cake
meal, but you could try increasing the amount of
almond flour to
about 3.5 oz and the potato starch to 2 ounces.
1) In a medium - sized bowl, mix
almond meal, tapioca
flour and coconut
flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca -
floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca -
floured parchment paper, and flatten it into a circle by using a tapioca -
floured rolling pin until dough is
about 1/4 inch thick.
About one - quarter cup of
almond flour /
meal contains 160 calories, 3 grams of dietary fiber, 6 grams of protein, and 6 percent of the RDA of both calcium and iron.
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!
You can use coconut
flour instead of
almond meal but only
about 1/2 cup instead of 1 cup
Carolyn from All Day I Dream
About Food wrote a FANTASTIC article on
almond flour /
meal.
1 Tablespoon ground flaxseed
meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat
flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like
almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water,
about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
Ran short of
almond meal and used
about 1/3 cup coconut
flour in place of it.
Double Chocolate Chunk Cookies (gluten free, dairy free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups
almond meal flour (other nut
flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add
about half of this to start to check the texture - see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces 1.
1 1/4 cups
almond meal flour (other nut
flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add
about half of this to start to check the texture — see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces
I also use
almond meal, usually
about a 1 / 3rd of the price of
almond flour and gives excellent results.
1/2 cup sweet potato puree (If you don't have baked sweet potatoes on hand, you may want to make some the day before so you can enjoy how quickly this recipe comes together) 6 egg whites (or 2 - 3 eggs plus some egg whites —
about 1 cup total liquid) 3 Tablespoons flaxseed
meal 1/4 cup plus 1 Tablespoon
almond meal flour 1/4 tsp ginger 1/4 tsp cloves 1/2 tsp cinnamon
Compared to regular
almond flour /
meal, there is less fat (14 g of fat in 100 grams of de-oiled compared to
about 50 grams of fat in regular
almond flour).
You can substitute it with
almond flour (
about 3/4 cup
almond flour for the 1/4 cup of coconut
flour), or use a mixture of
almond flour and flax
meal instead.
Make your own
almond meal or
flour by putting
about 1 cup of
almonds into a food processor.
If you have too hard of a time mixing in your
almond meal /
flour or the dough begins to get too hard while you work, you can put it back in the microwave for
about 30 seconds to make it easier to work with again.
About your
almond flour comment... I have a friend who puts her (
almond flour or
almond meal) in her really good blender (Vitamix or Blend Tec) and it is then interchangeable with white
flour and very smooth in recipes.
I have been working with
almond meal /
flour and coconut
flour for
about 6 years now and I have not found a gluten free, low carb pancake recipe that I liked as much as this one.
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).
- Instead of coconut oil: ghee (in cakes) or cocoa butter (for chocolate coating)- Instead of coconut milk / cream: cream, cream cheese, mascarpone or
almond / nut milk (very low in fat so may not work in all recipes)- Instead of shredded coconut:
almond meal or other nut / seed
meal, flaked
almonds, etc. - Instead of coconut
flour:
about double the amount of
almond or other nut / seed
flour
Husband and I have gone off added sugar (I used raw honey instead of sugar in this) and most carbs, and these will sustain us very nicely!!!!! Seriously, I have tried protein powder pancakes (awful consistency) and
almond meal pancakes (way too many carbs / calories) but there is something
about the egg to coconut
flour that makes magic happen!