Sentences with phrase «adding less coconut flour»

I changed his recipe a bit, adding less coconut flour, and adjusting a few other proportions.

Not exact matches

So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour.

If anyone is looking to do the same, I used buckwheat for the rye, and brown rice and coconut flours for the all - purpose / ww (not respectively — but still significantly less coconut than rice), and cut back a little bit on the flour and added about 2 T cornstarch.

With coconut flour you would use a lot less and add more eggs.

Check out the recipe for coconut flour pancakes on Real Food Freaks or the recipe from Caroline at Gutsy who adds stiff egg whites for a less dense pancake.

You're exactly right about coconut flour — and because coconut flour can vary from brand to brand — the most important part of making any recipe is to use a bit less first, and add accordingly until the correct texture is achieved!

Perhaps next time I make it I'll cut back the cocoa and add a bit more coconut flour to make it a bit less rich — would that work?

The slight dryness could have been affected by less juice in the lemon or the added coconut flour, I don't plan to add the coconut flour next time.

I believe it affected the cake as there was less juice inside the lemon after it deflated, and I had added 1 TB coconut flour due to some of the comments.

I would think using a lesser amount of flour (coconut) and add in an egg or two to stabilize will work?

Since organic coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added.

You can try my «basic» keto pancakes instead - just add cocoa powder (2 - 4 tbsp) and use less almond flour or coconut flour if the dough too thick: Basic Keto Pancakes Or try this recipe (chocolate waffles but should work for pancakes too): Double Chocolate Keto Waffles I hope this helps

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).

The more coconut flour you add, the less moist it gets.

Perhaps there was too much coconut flour for the amount of liquid used, this can happen with eggs weighing slightly different amounts which can throw the liquid off a little or if there was a little less liquid added / extra flour added.

Perhaps with less cocoa, or added applesauce and banana, and 1/2 cassava flour 1/2 coconut flour, they might turn out better.

This is my less strict version of coconut flour pancakes where I added other grains and flours to find a balance between health and taste.

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.

I forgot to add that you use much less coconut flour than called for with all purpose flour or whole wheat flour.

You can also just try adding an extra 1 and 1/2 tbsp coconut flour, they will be less fluffy but still good

You may want to add a little less coconut flour.