Use the same weight
amount as the almond flour.
You could try ground walnuts or pecans (same
amount as 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.