Sentences with phrase «almond and coconut flour so»

With regards to the giveaway, I would love the raw chocolate, although I use a lot of almond and coconut flour so these would be great.

Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour sweet.

Not exact matches

I didn't have quite enough ground almonds so I used 100g fine oatmeal so I think gluten free flour would work weak too, you might need a bit more coconut oil and / or water though.

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

I combined ground almond flour, Meyer lemon juice, a little maple syrup, a little organic coconut oil, some unsweetened shredded organic coconut, and what I had left of my lavender sugared Meyer lemon peel (ok, so they're not completely free of sugar, but almost).

I would add maybe 2 tbsp more almond, but coconut flour is too dense and tough to estimate so I wouldn't add any more of it.

I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?

From almond flour to ground turmeric and coconut sugar to So Delicious dairy - free ice cream, you will learn how easy it is to make the transition from an unhealthy or not - so - healthy pantry to a pantry filled with foods that will make cooking a breeze and eating a pleasurSo Delicious dairy - free ice cream, you will learn how easy it is to make the transition from an unhealthy or not - so - healthy pantry to a pantry filled with foods that will make cooking a breeze and eating a pleasurso - healthy pantry to a pantry filled with foods that will make cooking a breeze and eating a pleasure.

I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia.

I couldn't find almond flour, so I tried someone else's suggestion and used coconut flour.

my wife is allergic to almonds and cashews, so we substituted coconut flour instead and now i think we're both allergic to these scones.

Coconut flour and almond flour absorb liquids differently so it most likely will not substitute similarly.

Didn't have macadamia flour, so used all almond, and used plain Greek yogurt instead of coconut milk.

Thanks for posting the recipe... so far my paleo bread efforts have been pretty average as I usually bake with just almond meal and the bread comes out mushy and crumbly this time it's turned out perfect with the coconut flour!

So this recipe instead mimics oatmeal by using almond flour and coconut flour and a grated apple.

Well, the only other flour substitutes that I can think of that would be similar for this and not be coconut flour or almond flour would be sunflower seed flour and flaxseed flour but you said they were nut and seed free so I suppose that won't work.

I used 1 cup coconut flour and 1/2 cup almond and kept the liquid the same but then found I had waaay too much liquid to add so I didn't use it all.

I've found it hard to locate coconut and almond flour from local sources in England, so I went with gluten free flour.

So what I love most about this rendition is that it is basically 1/4 cup of the following ingredients — palm shortening, coconut sugar, dairy - free chocolate chips and dark chocolate, along with almond flour and a sprinkle of coconut flour.

I've never had cookies made from coconut flour... these look so good and totally dunkable in my almond milk!

Elana would it come out the same if you use part coconut flour and part almond flour, if so what ratio would be best???? Thank you!

Almond flour and possibly a coconut yogurt to replace a dairy yogurt... Some ideas to play with so thanks.

Loved it, the texture reminded me of old fashioned butter pound cake so this time I added 3 teaspoons almond extract, 1/3 C coconut flour, and 3/4 C chopped pecans.

Coconut flour, almond flour and other grain - free / nut flours do not act the same as traditional wheat flour - they do not contain gluten, so they need binders like eggs or flax seed to make successful batters.

These bars are so delicious, and also satiating, thanks to the almond and coconut flours.

Elana, You're so right about the big difference between almond and coconut flour and some of the other GF mainstays, especially the starches.

Didn't have almond four, so I used 2 tbs coconut flour... but next time will do only 1 tbs and maybe a tsp of coconut oil - coconut flour expands A LOT!

So, here's what I did: 2 1/2 C (10 oz) blanched almond flour, 1 tsp b. soda, 1/2 tsp salt, 1 TBSP + 1tsp cinnamon, 1 TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses.

One day when I made poriyal I took out coconut from the freezer, but I was in a hurry to pack hubby's lunch, so used little almond flour and we all liked it.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel)-- Note that the oven temperature has to be this low so that the almond meal and coconut flour does not turn brown so easily.

I am in love with coconut flour, and the mix of almond and coconut flour make these desserts so good!

Grain free and GF flours, such as almond and coconut, vary - so baked goods can vary based on the brand you use.

I added coconut flakes, used coconut flour, added maple syrup (thinking maybe it would thicken the batter) and a little more almond milk, and since after I had gone to the store to get the ingredients I realized that I did not have coconut oil, so I used olive oil instead (probably the major problem here).

An easy batter is made with either all purpose or white whole wheat flour (I used whole wheat pastry flour and nobody even knew it was whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil, pumpkin pie spices and leavening.

It is a little difficult to just replace all - purpose flour with coconut flour and almond flour so I appreciate that you use both in your recipes.

I doubled the recipe... so I used 1 cup almond flour and 1 cup coconut flour.

A few alterations I did that worked: I swapped 1 for 1 honey instead of maple syrup in the condensed coconut milk and I didn't have almond flour so I just put the same amount of whole raw almonds in the food processor and it ground it up just fine.

I was using what I had to make some Christmassy muffins: I ran out of ghee so had half - and - half ghee and coconut oil; ditto almond flour so used hazelnut; I replaced the orange zest and juice with segments from two seedless clementines, halved; then I added some cinnamon and nutmeg.

Coconut flour and almond flour have very different properties, so they can't be substituted for each other.

I ended up making a few changes to the crust: I didn't quite have two cups of almond flour in the house, so I modified it a bit with coconut flour, walnuts, and cashews.

Normally, I wouldn't use almond flour and coconut flour interchangeably, but since you would be using so little it should be fine.

I was able to adapt this recipe so that it was low in refined carbohydrates by replacing the flour with gluten - free almond flour and coconut flour.

Almond flour and coconut flour require different moisture levels than many other gluten free flours, so just subbing them in will throw off a recipe not originally written for them.

I made these this morning and i used almond flour instead of the coconut flour and they turned out awesome and so delicious!!

I added 3 tablespoons almond milk and it was way too watery so i had to increase my protein powder to 1 scoop, coconut flour to 1.5 tablespoons and added 2.5 tablespoons peanut flour to bring it back to the right consistency.

I used unblanched almond flour from Trader Joe's, coconut oil instead of grapeseed oil, added 1/2 tsp xantham gum so they'd stick together, and a bit of amaranth flour to thicken it up.

I just discovered it and it seems great - almond flour is difficult to find and too expensive here (Canada) so I'd rather use coconut flour where possible.

My doctor wants me to up my daily protein intake, so I'm increasing the use of coconut and almond flours in my diet.

Along the same vein, some of my recipes on the blog include hemp seeds, coconut flour, almond flour, and other not so easy to find ingredients — IGNORE THOSE RECIPES (for now).

I Had major issues with the recipe I didn't have almond flour so I first tried coconut flour and it just wasn't happening.