Sentences with phrase «about coffee flour»

I was curious to learn more about coffee flour, so I looked into it.

Not exact matches

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1 cup hot coffee 1 cup brown sugar 1 cup molasses 4 eggs 1/4 cup chopped candied ginger sift dry ingredients together melt chocolate, butter, & coffee together add brown sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.

Chocolate Chip Cookie Dough 3/4 cup chopped, very ripe banana (about two small bananas) 1/3 cup coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened cocoa powder 2 teaspoons coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water, milk, coffee, etc.) Handful of chocolate chips (optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons coconut oil

-- coffee - unsweetened cocoa - cinnamon for a mokaccino flavor (replacing part of the flour, of course)- replacing about 1/2 cup of the flour with grated coconut and adding 2 teaspoons or so of lemon zest as well.

The frosting wasn't mixing well, so I added a few things in the spur of the moment — about 1/4 cup of each coconut flour, cream cheese, and coffee cream, and several tablespoons of water to get it the right consistency.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

This time, the coffee grinder did manage to grind about 2 cups of fine, almond flour before getting completely clogged up.

I always grind about 1/2 of my oatmeal in the coffee grinder to get the flour that makes the clumps we all love in Granola..