I made mine egg - free and used
a blend of coconut flour, hemp protein powder, and tapioca starch to make these.
We have now sourced the finest grade of Macadamia Nuts available in Australia and a new finer
blend of Coconut Flour to help reduce the preparation times dramatically.
Actually we have already started using the new finer
blend of Coconut Flour in PrimalKind for the last month, this has helped reduce the grittiness from our original versions.
They're using
a blend of coconut flour and tapioca flour for gluten - free waffles that will have the right texture and taste, and they provide options for Paleo followers that include dairy as well as those that don't.
Not exact matches
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to
blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup
of coconut flour and 1/2 cornflour, I also added chopped walnuts.
I a wondering if I can use the THM Baking
Blend instead
of almond and
coconut flour?
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.
Made with a crisp, buttery gluten - free crust, and a filling
of juicy cherries and a mixed nut frangipane — a
blend of almond, coconut, walnut, and pecan flour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSB
blend of almond,
coconut, walnut, and pecan
flour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSB
flour from Pamela's Products Nut
Flour Blend, these darling little tarts are as delicious -LSB
Flour Blend, these darling little tarts are as delicious -LSB
Blend, these darling little tarts are as delicious -LSB-...]
In a food processor,
blend together the almond
flour,
coconut flour, bananas, vanilla extract and 2 tablespoons
of coconut oil until you have a firm and mixed dough.
For my allergies I make the following changes: rice pasta,
coconut milk instead
of cream, GF
flour blend, earth balance instead
of butter and GF breadcrumbs.
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves 1/3 cup milk
of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup
coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined
coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose
flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk
of choice
cake 10 large egg whites, at room temperature 1 cup cake
flour 1 1/4 cups caster sugar (I
blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon cream
of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat
coconut milk
I use this to make my pancakes (mixed with
coconut flour and water or oat milk, sometimes I use half a scoop
of the vegan
blend for extra vitamins) that I make every single day.
Some
of my favorite almond
flour recipes
blend almond
flour with
coconut flour.
I use a
blend of Kamut and
coconut flour, then finish it off in the oven to make a pizza crust.
2 cups gluten - free High - Protein
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Blend or gluten - free
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons
coconut oil 1/2 cup cold water 4 teaspoons cider vinegar
1/2 a large 500g pot
of Total 2 % yogurt 1/2 cup egg whites 1/4 cup
coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after
blending the above)
You might consider a 50/50 or 40/60
blend of coconut to oat
flour and see if that works.
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
My Nut Butter Balls have a
blend of cashew butter and sun butter to get the taste
of peanut butter,
coconut flour to get the right texture and honey to sweeten.
I had to use a GF
flour blend and
coconut oil instead
of butter (sensitive to wheat and dairy), but if the batter is any indication, it's going to be delicious.
1 cup
of oat
flour (just
blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted
coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Crispy cookies are one
of the easiest to achieve with
coconut flour or a
coconut flour blend.
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose
flour blend of choice 1/2 cup canned full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
Cream everything together until well
blended and thicken with a few tablespoons
of coconut flour.
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose
flour blend of choice 1/2 cup canned full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned full - fat
coconut milk (well mixed) 2 tablespoons gluten - free all - purpose
flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
I've also made them with a
blend of almond and
coconut flour but found them a bit grainy in texture.
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
2 - 3 medium ripe bananas 1/4 cup melted
coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup
coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat
flour (you can make your own by
blending in a food processor down to
flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup
of vegan, dark chocolate chips
2 tbsp oat
flour (or
blend rolled oats into
flour in a food processor or spice grinder) 2 tbsp
coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice
of sweetener 1/4 cup chocolate chips 3/4 cup hot water
I used a
blend of coconut and buckwheat
flours, added in chopped dates, extra carrots, extra extra pecans and a little extra maple syrup, milk and vanilla extract (as the batter became a bit too sticky to work with).
Made with a wholesome
blend of coconut, cassava
flour, cashews,
coconut sugar and sea salt, the cookies can check off a list
of important special diets, including paleo friendly, grain free, nut free, Certified Gluten Free and plant based.
The crust for this apple tart is made from a simple
blend of pecans, dates, quinoa
flour and oats, with just a touch
of coconut oil mixed in.
The blog I Breathe I'm Hungry packs poblanos, a mild chili pepper, with a
blend of cauliflower, ground almonds,
coconut flour, eggs, Parmesan and more, for a savory stuffing with a mashed potatoes - like texture.
But this proprietary
blend of cricket
flour, cassava
flour, and
coconut flour will.
I made a vegan, no - bake cookie dough using a
blend of almond
flour, quinoa flakes, almond butter,
coconut oil and just hint
of maple syrup for a low - glycemic, healthy cookie - like treat.
These vegan pumpkin muffins are made with a gluten - free
flour blend of almond and gluten - free oats and sweetened with low - glycemic
coconut palm sugar.
I use a lot
of coconut flour, but I don't know if it will be good for this combination, and also, I will
blend all my ingredients, so with the tapioca, should I just
blend raw?
In the bowl
of a high powered blender, combine the almond
flour, 5 dates,
coconut oil, and sea salt,
blending until you have a pliable dough.
The perfect, buttery grain - free pie crust comes together with a
blend of almond
flour,
coconut flour, and arrowroot starch, then...
I used a gluten free
flour blend (gluten free mama
coconut blend) and a tsp
of xanthan gum.
This recipe for blueberry scones, made with
coconut oil and a
blend of flaxseed meal, all - purpose and spelt
flours, is just unusual enough to make Monday mornings a little bit more exciting.
How likely is this to work with some variant
of coconut meal and / or a
blend of coconut meal and alternative
flour (s)?
The perfect, buttery grain - free pie crust comes together with a
blend of almond
flour,
coconut flour, and arrowroot starch, then is filled with apples and finished with a simple crumble topping and
coconut whipped cream for the perfect holiday dessert.
The
blend of almond and
coconut flour is an gluten - free and grain - free base for the eggs,
coconut... Read More
2 flax / chia eggs (2 tbl flax or flax / chia
blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons
of baking soda Scant 1/4 cup
of brown sugar 1/4 cup
of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon
of salt 1 teaspoon
of vanilla extract 1/4 cup
of melted
coconut oil (I used Nutiva) 1 cup
of gluten free
flour (I used Bob's Redmill 1 to 1) 1/2 cup
of almond meal (see notes) 1/2 cup
of rolled oats Walnuts, chopped 1/4 cup
of dark vegan chocolate chips
A
blend of almond meal and
coconut flour boosts the cookies with healthy fats, protein and fiber, while infusing it with a sweet, nutty flavor.
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free
Flour Blend • 1/4 cup plus 1 tablespoon
coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral
coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice
of 1 lemon
Pillow - soft banana cake gets a fine crumb from a
blend of alternative
flours (
coconut, millet, and sweet rice) crowned with glossy
coconut milk ganache kissed with a splash
of dark rum.