Sentences with phrase «amount as almond flour»

You could try ground walnuts or pecans (same amount as almond flour).

Use the same weight amount as the almond flour.

Not exact matches

Not that it matters if everyone's macarons turn out fine, but I use Pierre Herme's recipe for mine and the only major difference I see between his and your's is that he uses the same amount of sugar for the sugar syrup as his «tant pour tant» ratio for almond flour and icing sugar.

Next, my first attempt at almond flour baking with carried with in a very strong aftertaste that I have (thankfully) not experienced since then, and a paleo chocolate cake I made last winter than contained an obscene amount of eggs and had the consistency of a quiche... What I am trying to say is that cake is not quite as universally beloved in the grain free world... at least not by bakers.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

They matched the flour with Bob's Redmill Almond flour, with 54 g of fat for 100 g, which is the same amount as for regular grounded almonds.

Swapping almond flour for the coconut flour may be on the tricky side as coconut flour absorbs almost three times the amount of liquid than almond flour does, and since the main liquid in this recipe is eggs, changing the amount of eggs would greatly effect the finished result of the cake.

Or if you don't need it to be Paleo maybe use gf oat flour (probably half as much as the amount of almond flour).

I can't say for certain as I haven't tested this recipe with wheat flour but I would leave the ground almonds and polenta in and just replace the brown rice flour and tapioca starch with the equivalent amount of regular flour - should be 3/4 C total.

Agave will be just fine instead of maple syrup, and almond flour will work but the amount will be quite different as it is much more naturally moist so it's not a 1 - for - 1 sub unfortunately.

The real problem with nuts comes when they are consumed in large amounts, such as almond flour as a replacement for grains in the GAPS diet.

you simpler can double the pumpkin and replace flour with the same amount of almond or flax grounded: in this way you could omit 1 egg, almond milk and baking powder... just incorporate as much air you can with blender and let it thicken up a bit..

As for the flours, I wouldn't substitute 100 % almond flour, but only a third of the flour amount.

A healthy alternative would be baked donuts, especially the ones that are made with a flour from a healthier source such as almond or coconut flour which contain greater amounts of fiber and will help boost your metabolism instead of slowing it down.

If you're new to using almond meal, keep in mind that almond meal (same as almond flour) differs a bit from one batch to the other, so you may have to adjust the amount of liquid you use to get the thickness you want.

If you use any flour besides almond flour, increase the amount of nut butter to half a cup (to replace moisturizing fats from almond flour) and however much unsweetened almond milk (or milk of choice) as it takes to achieve a thick yet spreadable batter.

For those interested in trying out almond flour recipes such as those from Elena Amsterdam, please note recipes would have to be adapted and you will need less of our fine flour than the equivalent amount of normal ground almonds.

The real problem with nuts comes when they are consumed in large amounts, such as almond flour as a replacement for grains in the GAPS diet.

The flours which blend in best in smaller amounts are almond, buckwheat, coconut or quinoa as they are heavier and denser in general.