My happy medium is to use only 1 cup of sugar and 1 tsp of
almond extract in the batter, and 1 tsp in the icing, rather than the full amount.
I used all almond flour, no coconut flour, and doubled the vanilla and added 1/2
tsp almond extract based on other reviews.
In place of the vanilla extract, add 1 teaspoon ground cardamom and 1 teaspoon
pure almond extract.
In a large bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, coconut oil and
almond extract until well combined.
I was wondering why the recipe would call for lemon extract, wouldn't
almond extract make the cake taste more like rainbow cookies?
The almond flavor comes
from almond extract as well as almond flour, and the coconut flavor comes from coconut butter and shredded unsweetened coconut.
Heat the coconut oil and honey until melted, adding in a tsp of
almond extract at the end.
I used frozen blueberries rather than cranberries, and the thing that made the most difference: I put 1 tsp
almond extract into the batter!
That along with
less almond extract, more salt, vanilla extract and a swap out of lemon zest for orange zest made this apple almond cake my own.
You can add a splash of
almond extract if you have it on hand — I rarely do so I didn't include it in this recipe!
The baby kale leaves do have a slight taste to them but I have added
almond extract which compliments and masks that flavor.
I just made this last night (
sans almond extract because I am allergic and don't want to die) and it was delicious.
With all whole wheat flour, 1/2 t. extra salt, and 1 1/2
t. almond extract instead of the vanilla.
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