I used coconut oil instead of avocado and
almond meal + coconut flour instead of coconut flour + arrowroot flour..
Typically, I use 8 - 12 parts almond meal to 1 part coconut flour, e.g., 2 1/2 cups
almond meal + 1/4 cup coconut flour.
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour:
almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!
Typically, I use 8 - 12 parts almond meal to 1 part coconut flour, e.g., 2 1/2 cups
almond meal + 1/4 cup coconut flour.
I used coconut oil instead of avocado and
almond meal + coconut flour instead of coconut flour + arrowroot flour..
Not exact matches
170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (
+ more to flour workspace) 30g 1/4 cup
almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold water
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt
+ pepper 425g / 14oz Can Borlotti beans, rinsed
+ drained 1C
Almond meal (whole
almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts
+ walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
3/4 cup rolled oats 1 cup
almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure
almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup
+ 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs
+ 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or
almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest
Bill's cherry tart from Holiday Pastry: 1/2 cup
+ 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup
+ 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons
almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
Instead of
almond flour, added 1/2 cup allmond
meal and used 1/4 butter
+ 1/4 cup coconut oil.
> 1C (110g) dates, pitted 3 / 4C rolled oats 1 / 4C
+ 3T
almond meal 1T cinnamon 1t ginger 1 / 2t nutmeg 1 / 8t clove or allspice (this is optional as I didn't have either one and they turned out great) 1 / 4t pure vanilla extract 1T syrup (optional to help things bind together)(I use Walden Farms pancake syrup)
I also made it glutenfree: 1 cup
almond meal 1/2 cup rice flour 1/2 cup coconut flout
+ 1/3 cup schredded coconut
1 flax egg (1 tbl of flaxseed
meal or a flax / chia combo
+ 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain
almond milk 1.25
almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Slowly add prepared flaxseed
meal and 1/2 cup
+ 1/2 tbsp
almond milk and stir with fork until a soft dough is formed.
Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup
+ 1 tablespoon (127g) unsalted butter, softened 3/4 cup
+ 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup
+ 1 tablespoon (150g) all purpose flour 1/3 cup
almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
almond meal (ground
almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup
+ 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups
+ 1 tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g)
almond meal 2/3 cup (80g) flaked
almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.
When you want a
meal and a coffee in one: Pacino «Mylk» (filtered water, dates,
almonds, cold brew, sea salt) blended with an espresso shot, banana, dates,
almond butter, vanilla
+ cinnamon.
For the Chocolate
Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
Almond base 1 cup
almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup)
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
almond meal 150g (3/4 cup
+ 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt
+ pepper 1/2 cup cooked chickpeas 1/4 cup
almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled
+ chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
House - made Paleo Bread — a
meal in itself, loaded with eggs,
almond meal, zucchini, red capsicum, olives
+ sun - dried tomatoes.
Overall, I would give the recipe an A... not quite an A
+, because I didn't quite care for the texture of the
almond meal in the pie.
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground)
meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c
+ 2 tablespoons
almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup
almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
1) 2 cups of
almond meal 2) 1/3 cup
+ 1 tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds
+ more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (or coconut cream)
For the crust: 1) 1 cup of
almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar
+ more for sprinkling over prepared dough
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed
meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup
+ 1 Tbsp gluten free rolled oats 1/2 cup
+ 1 Tbsp
almond meal (ground from raw
almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
I like it best with butter, milk and eggs but I have at times substituted: 2 cups
almond milk with a tbsp of vinegar for the buttermilk Flax
Meal with water for the eggs 1/2 C Coconut Oil
+ 1/2 C Vegetable Shortening for the butter.
for the streusel 70 g (1 dl
+ 1 heaping tbsp; 1/2 cup) brown rice flour 40 g (3 tbsp) light muscovado sugar pinch of salt 50 g (3 1/2 tbsp) unsalted butter 2 tbsp
almond meal Preheat the oven to 175 °C (350 °F).
Hi Joni, I make almost all my cakes with
almond meal, as it is naturally gluten free and is quiet moist due to its mono sat fat oils... To replace about 1/2 of Honey for example, I suggest using a little stevia
+ some milk and an egg or even just 1 egg.
2 c.
almond meal / flour 1/4 c. unsweetened shredded coconut
+ more for topping 1/4 c. pure maple syrup 3 Tbsp.
1 Tablespoon ground flaxseed
meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like
almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
INGREDIENTS 1 cup (2 sticks) of unsalted butter, softened 1/2 cup of maple syrup 2 tablespoons of sweet white miso 2 1/2 cups of
almond meal (flour) 1 cup of tapioca starch 1
+ tablespoon of sesame seeds METHOD
1 egg
+ 1 egg white 1/2 cup oat bran
+ 2 T sprouted spelt flour (or substitute
almond meal to keep this recipe gluten - free) 1/2 -3 / 4 cup
almond milk 1 1/2 tsp cinnamon Coconut oil cooking spray
Square
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1 c raw, organic peanut butter (or
almond butter) 1/4 c coconut oil, melted 2 Tbsp honey 1/2 tsp pure vanilla extract 1/4
almonds, roughly chopped 1/2 c
almond flour 1/2 c flaxseed
meal (1/4 c pure whey protein isolate * optional) 1/4 c
+ 1 Tbsp organic raisins
I would try the following: Instead of 4 tbsp flax
meal, add 2 tbsp
almond flour, 2 tbsp ground chia seeds
+ 1 tsp psyllium husk powder.
Also, it's worth noting what I'm currently eating: —
Meals: Mostly just consist of 8oz of a protein
+ some vegetables and olive oil (usually spinach, broccoli, asparagus, brussel sprouts, etc)
+ an avocado — Snacks: TONS of nuts (
almonds, cashews, macadamias)
Meal 1: 1/2 cup oats cooked with water and cinnamon; 1 whole egg
+ 3 egg whites scrambled with spinach, peppers, onions, and coconut oil; one cup coffee with
almond milk.