In general, for every one cup of coconut flour, you will need to use six eggs in addition to approximately one - cup liquid such
as coconut or almond milk.
Easy to make and store, the recipe calls for vegan chocolate protein powder, frozen strawberries, non-dairy milk (such
as coconut or almond), and melted vegan chocolate.
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups
coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such
as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (
or substitute ginger) 1 whole clove 6 cashew nuts 6
almonds 6 candlenuts (
or substitute macadamia nuts
or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here)
or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
As the liquid you can use either water,
almond milk
or coconut water, they're all equally awesome so use whatever is easiest for you —
almond milk is the creamiest though, so it's probably my favourite.
To make this recipe dairy - free, use a good quality mayonnaise
as your base, and then try either
coconut milk
or almond milk to thin it out.
Use your favourite yogurt,
as there are so many choices available now: full - fat, low - fat, 0 - fat, Greek,
or dairy - free cultured milks like
almond or coconut, which is my preference.
COOKIES: 3 tbsp pumpkin puree (
or similar substitute) 3 tbsp softened vegan butter
or coconut oil 1/4 cup
almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such
as molasses
or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
You can crumb nuggets in parmesan,
as suggested in the recipe,
or use
almond flour,
coconut flour
or some Keto followers have even used crumbed pork rinds to much success.
The recipe calls for milk of your choice, such
as almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey
or maple syrup if you're not a fan of agave), and toppings, such
as berries, banana, granola and
coconut flakes.
Bake the cake (
or cupcakes)
as directed on box (I used
coconut oil in place of the butter, and
almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes
Coconut flour will not work
as a substitute for
almond flour (
or other flours, for that matter) because the texture will be way to dry.
I liked it served with
coconut yoghurt (
as pictured), drowned in homemade
almond milk
or as a smoothie topper.
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.
Cindy — I use soy,
coconut or almond milk
as a milk sub in all my recipes.
Add 1 cup dried fruit (raisins, cranberries, blueberries, papaya,
or mango, chopped
as needed); 1/2 cup nuts (such
as peanuts, cashews,
almonds,
or pistachios), salted
or not; 1/4 cup pumpkin seed kernels; and 1/4 cup unsweetened dried
coconut flakes.
We love non-dairy beverages such
as almond, hemp,
coconut,
or rice milk (to name a few) mixed with Vega ® Protein & Greens, but if you only have milk in your fridge, go for it!
Arrange
almonds in lines (
or as desired) over the top of the
coconut and press down to adhere.
Liquids: After trying various combos, I settled on unsweetened
almond milk and
coconut water
as my liquids for the relative nutritional benefits with fewer calories than juice
or milk.
Most any Paleo bread will work in this, you just have to make sure that it's using
almond flour
or coconut flour instead of all - purpose flour,
as this will take care of any grain concerns and will allow you to have this the traditional way.
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!!
Since I don't use grain flour, do you think
almond or coconut flour would work well
as a substitute?
Almond crust 120 g almond flour (ground almonds) 4,5 Tbsp coconut sugar / honey or another volume equivalent sweeten
Almond crust 120 g
almond flour (ground almonds) 4,5 Tbsp coconut sugar / honey or another volume equivalent sweeten
almond flour (ground
almonds) 4,5 Tbsp
coconut sugar / honey
or another volume equivalent sweetener
as.
Rice and flax milks are indeed thinner / less creamy than
almond and soy milks, but they would work just fine in this recipe,
as would hemp, oat, hazelnut,
or coconut (the stuff designed for drinking, not the canned kind, which has way more fat, and thickens
or partially hardens in the fridge) milks.
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light
coconut milk (
almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen
or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use
as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
Both green, and full of vitamins, minerals, and antioxidants, when blended with banana,
almond milk, a natural protein powder of choice, and an unrefined sweetener such
as honey
or coconut nectar, they create a lean, mean, green, SUPERCHARGED smoothie.
Some recipes call for
almond flour
or a combination of
coconut flour and some arrowroot powder, but the cookie we always have in the freezer uses
almond butter
as a base and was created by Danielle Walker of Against all Grain blog and several cookbooks.
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of
almond butter (peanut butter will work
as well) 1 1/2 cup of jumbo oats 1/2 cup of ground
almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup
or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of
almond milk pinch of sea salt
If you don't have half a cup, fill up
as much
as you can with the
coconut liquid and then add water
or almond milk to compensate the rest of the way.
Arrange nuts in a single layer on a heavy baking sheet, and bake at 350 ° for
as little
as two minutes for flaked
coconut to five
or more minutes (for dense nuts like
almonds); shake the pan
or stir frequently so the nuts toast evenly — they tend to brown on the bottom more quickly.
This is what I eat in a normal week: Chicken grilled with olive oil
or coconut oil and seasoning Ground turkey
or beef with olive oil
or coconut oil and seasoning Rice noodles
or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like
almonds, walnuts and cashews 50/50 Spring mix on the side of each meal Different fruits and veggies (try to eat more veggies though,
as fruit has a lot of sugar)
You can make your own ice cream (
coconut based, frozen yogurt,
almond milk based - your choice),
or just go out a buy your favorite,
as I did (no ice cream maker in this house: -LRB-- yet!)
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied
coconut, candied ginger, pickled vegetables (such
as onions), mango chutney, grated fresh
coconut, grated roasted
coconut, chopped peanuts
or almonds, grated
or slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
It's a great idea to post the whole food staples, I am especially interested in the recipe for homemade
coconut or almond yoghurt,
as I can not buy them where I live in Germany.
10 dried red chillis, such
as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated
coconut (fresh preferred) 5 cups water 5
almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
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.
1 cup
almond flour 2 tablespoons
coconut oil pinch of sea salt
or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extra
or himalayan pink salt 1/4 cup agave nectar
or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extra
or other liquid sweetener such
as raw honey (not vegan)
OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extra
OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
Just use a non-dairy milk such
as coconut,
almond,
or rice milk.
Almond Dip: 2 tbsp vegan yogurt 1 tbsp almond butter or peanut butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut
Almond Dip: 2 tbsp vegan yogurt 1 tbsp
almond butter or peanut butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut
almond butter
or peanut butter 2 tsp liquid sweetener such
as maple syrup top with a sprinkle of cinnamon, chocolate,
coconut etc..
16 oz gluten - free rolled oats (extra thick
or regular)(half a bag) 1/4 cup and 2 Tbsp raw
almonds, soaked overnight
or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened
coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such
as raw
coconut nectar, raw honey
or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
If you have more of a sweet - tooth, dark unsweetened chocolate is a great option,
as is
coconut or almond butter
or even peanut butter.
3/4 to 1 pound fish fillets (thinner fillets such
as dover sole, flounder
or tilapia) 1 egg 1/2 to 3/4 cup flour of your choice (white rice flour,
almond flour etc) Sea salt and pepper 1 - 2 tablespoons oil (butter
or coconut oil)
Ingredients 32 oz gluten - free rolled oats (extra thick
or regular) 3/4 cup raw
almonds, soaked overnight
or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened
coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such
as raw
coconut nectar, raw honey
or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
1/2 cup quinoa 1 1/2 cups unsweetened
coconut or almond milk in carton 2 Tbsp unsweetened cocoa powder 2 tsp natural sugar, such
as coconut sugar, erythritol,
or xylitol Toppings of your choice (I used cinnamon, walnuts,
coconut flakes, and raspberries)
1 3/4 cup of spelt flour 1 1/2 cup of
almond or soy milk (I wouldn't recommend using rice / oat
or coconut milk for this recipe
as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted
coconut oil 1/4 cup of maple syrup A pinch of sea salt
Feel free to use any kind of milk you would like - I like to use full - fat
coconut milk from the can however,
almond milk
or coconut milk from a carton will work
as well.
One of the biggest complaints about following a grain - free diet is that the alternative flours, such
as almond flour
or coconut flour tend to be somewhat expensive, so making pancakes
or desserts while on a budget is hard to do.
Instead, I gravitate towards lighter fare such
as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives,
coconut, raw
almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables
or the occasional roasted vegetable, legume and grain dish.
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with
as they turn out really fluffy) 1 1/4 cup of creamy
almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted
coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder
or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt
or sea salt
I usually use
as a shake
as well, with
coconut or almond milk, frozen fruit
or nut butter.
1 Tablespoon
Almond Flour 1 Tablespoon
Coconut Flour 1/2 Tablespoon each ground Chia and Sunflower seed 1/4 tsp Himalayan salt 1 egg Mix up with a spoon Thin with little water if need Use hands and flatten out
as thin
or thick
as you'd like and cut with a knife into squares.