Sentences with phrase «about trying coconut flour»

I've been thinking a lot lately about trying coconut flour.

Not exact matches

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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!

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.

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!

Soon I tried other brands such as Bob's Red Mill and Nutiva, which both no longer required that tedious sifting job and recently my friend Heather (from Cook it Up Paleo) reached out to me about trying Anthony's Goods coconut flour.

Or if you wanted to adapt this recipe (https://www.feastingonfruit.com/homemade-vegan-golden-oreos/) to be chocolate you could try replacing the maple syrup with more coconut butter, adding brown / cane sugar (about 1/3 cup) and replacing 1/2 cup of the flour with cacao powder.

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

(I tried to make some cheese crackers with coconut flour the other day and wasn't crazy about the coconut undertones.)

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.

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.

I am always slightly hesitant and anxious about introducing my recipes to people who haven't had weirdo ingredients like coconut flour... But he's willing to try (and I had a backup idea if he didn't like it).

If you do try, you're going to want to use only about 1/4 — 1/3 as much coconut flour!

In all honesty, no... When creating this recipe, I probably tried about 10 - 12 different permutations (some with flax meal, coconut flour, whey protein) and this is the one that tasted properly good and had the best bread texture (particularly after fully cooled).

I made a few changes: I used all plain flour (that's all I had), sheep's milk yogurt (I bought it to try and it's weird / gross so I made these to use it up), a little bit of coconut oil in replace of about a quarter of the butter because I didn't want to open a new packet of butter (I'm just lazy:P), and I used 4 small apples instead of 2 big (gasp!).

For the eggs, omit and try subbing 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.

Hi Natalie, I haven't tried it with coconut flour but if I were to substitute it, I would use less coconut flour and more liquids (add an egg) as coconut flour is a lot more absorbent (I generally use about 1/3 cup coconut flour per cup of almond flour).

Hi Bec, you can try using the same amount of flaxmeal or pork rinds or about half the amount of coconut flour.

I'm especially excited about the coconut flour Why haven't I tried it yet?

You can try sesame seed flour which is similar to coconut flour in terms of absorbency (use about 1/3 cup).

I love lemons and all things sour and can't wait to try this recipe but I'm not crazy about coconut I can do flour and oil but not the pieces What can I use as a substitute?

Since coconut flour is very liquid absorbing, I had to put about 2 - 3 tbs more liquid (milk) to get it somehow together like a batter — Maybe I should have tried it without adding more?

You could try it and add just a small amount (less than a Tbsp) of coconut flour, waiting about a minute after each addition, until you get a pancake batter consistency.

Also — I have found that I have to reduce the cooking times on your recipes that I've tried (coconut flour and almond - based) by about 10 minutes, sometimes 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!

I am trying to bake a little healthier and thought about using coconut flour and Splenda for this recipe.