Sentences with phrase «about coconut flour in»

(What about coconut flour in its place?)

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Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)

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My personal preference is the Aroy - D brand — just coconut and water — I always have a box of that in my fridge My good friend, Danielle has a great blog post about making homemade coconut milk from shredded coconut (you can also make homemade coconut flour from the pulp when you're done!)

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

In the end, I added a little bit more coconut flour and poured the batter into a greased 9 x 13 pan, baked in the oven at about 350 degrees for approximately 30 minutes or until it was seIn the end, I added a little bit more coconut flour and poured the batter into a greased 9 x 13 pan, baked in the oven at about 350 degrees for approximately 30 minutes or until it was sein the oven at about 350 degrees for approximately 30 minutes or until it was set.

Hi your recipe very delicious Iwant ask you about Coconut Flour Biscuits you do nt add any suger if lwant add some suger its possiple in this recipe

In fact I actually prefer to stick to about 1/4 cup of honey if you go to 1/3 cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it's too runny)

After the bread was in the oven for about 30 min I realized I didn't add the 3T of coconut flour.

If it's as absorbent as coconut flour, then you'll need about 1/2 cup of pumpkin purée in place of the almond milk.

I used about 2/3 of the raisins and nuts and 2/3 of almond flour with 1/3 of a gluten free whole flour mix I made, with a few shakes of coconut sugar mixed in with the agave and my family is enjoying this cake immensely.

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!

Stir in the coconut flour and let it toast for about a minute, then add the coconut cream or milk and mix until all of the flour is absorbed.

For the eggs, omit and try substituting 1/4 cup mashed bananas, plantains, or applesauce and increase coconut flour to about 1/4 cup in order for the patties to hold together.

I used whole wheat flour in mine, which tasted fine, but I'm curious about the coconut flour.

I'm sure I've told you in the past my least favorite thing about being grain free is the use of mass quantities of nut flours, coconut flour, and eggs.

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-...]

They missed my muffins of old, white, spelt, whole - wheat pastry, etc... then I made them blueberry - lemon - zest - coconut - flour - deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door... I can't wait to try your German Chocolate cake and not tell my dad its gluten free until he's done eating it!

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)

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

I haven't made coconut flour pancakes in about a year??? I don't crave them anymore until 2 weekends ago when I went pancake cRaZy!

Yes, coconut oil, coconut flour, coconut cream, etc. are packed full of saturated fat (about 90 percent of its total content in fact).

This means that coconut flour is suitable for those with a gluten allergy or sensitivity, those following a paleo lifestyle, diabetics, individuals with tree nut allergies, and just about anyone else who wants to experiment with a delicious, low - carbohydrate flour in their baking and cooking.

Here were my variations: - mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; - mixed all liquids together in the dry - ingredient well prior to mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring into greased pan and setting into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven before taking out of the oven.

I used coconut oil at room temp, I used soy milk instead of almond because that's what I had, and I replaced about 2 / 3c of the white flour with oats because I love oats in my cookies!

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.

I didn't know this about coconut flour so I will definitely add some in next time!

;P Normally I'm ALL about substitutions, and go out of my way to offer subs for anything and everything possible, but coconut flour is simply in a category all its own; no getting around it.

-LSB-...] more thing: a note about coconut flour (as stated in both my Enlightened Carrot Cake post and my Devil's Food Cupcakes post)... no, you can not substitute any other flour in its -LSB-...]

Hi Abbie - No, the coconut flour can not be subbed out — please see my long note about coconut flour right underneath the first photo of the cake in this post, above the recipe.

-LSB-...] more thing: a note about coconut flour (as stated in my Enlightened Carrot Cake post... no, you can not substitute any other flour in its place.

:) If you're wondering about the nutrition in coconut flour, I was too so I looked it up and it's very encouraging!

Something about the combination of almond flour and coconut flour in these muffin bites gives a cake - like texture which completely convinces you that you are biting into a muffin.

I was nervous about using cashews as I have tried coconut flour and almond flour and don't like the texture in pancakes, but these were wonderful.

Add about a half cup of coconut flour, this reduced the extreme gooeyness, roll them in sesame seed and just a wee bit of sugar - I prefer my cookies not - so - sweet and then, freeze them!

I think you are right about the differences in coconut flour brands.

I'm weird about using too much almond flour because it means eating the equivalent of soooo many almonds... might have to try it and sub in some coconut flour.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

It's important when making coconut flour pancakes to let it sit for about 4 - 5 minutes in order to let the coconut flour absorb all the moisture.

In general for every 1 cup of coconut flour used, you will need about 6 eggs in addition to 1 cup of liquiIn general for every 1 cup of coconut flour used, you will need about 6 eggs in addition to 1 cup of liquiin addition to 1 cup of liquid.

The comments also prompted me to add about 2 extra tbsp of coconut flour just in case and let it rest so that it would absorb liquid.

Last, I made a batch of coconut flour flatbread about 30 minutes after that for fancy grilled cheese (to replace the carbs I used in my workout).

It's an excellent alternative to traditional wheat flour because it's high in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based floursin fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based floursIn a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours.2

Hi there, I was thinking of subbing in some coconut flour or quinoa flour in place of about 1/3 of the almond flour.

Hi Charlotte, I use baking soda in just about all of my coconut flour recipes and have not encountered this issue; sorry I can't be of more help.

Combine flour, sugar, salt, butter and coconut oil in a food processor for about 5 seconds.

Ran short of almond meal and used about 1/3 cup coconut flour in place of it.

Coconut flour has always dried out the moisture in just about anything I'd use it with, but this, this is a great recipe!

-LSB-...] more thing: a note about coconut flour (as stated in both my Enlightened Carrot Cake post and my Devil's Food Cupcakes post)... no, you can not substitute any other flour in its place.