Sentences with phrase «coconut flour consistency»

I actually like the softer, coconut flour consistency.

Not exact matches

Hi Rachel, I haven't tried the cookies with coconut flour before so I'm not too sure what the consistency will be like.

extra coconut flour until I felt the consistency was right for scooping.

I guess you could probably just add more coconut flour and it should do the trick, although it might change the consistency a little bit.

(I usually don't like the consistency of coconut flour but adding the almond flour and cocoa powder I can't even taste the coconut flour) of course used the eggs and coconut oil also..

Unfortunately coconut flour can not be subbed for almond flour as it has a different consistency and is very absorbent.

The chickpea flour gives the cookie it's gooey texture, and the coconut flour holds it together so it still has a great consistency like a normal, pick - up - able cookie would.

If you're dough is sticking all over your rolling pin (or glass), add a pinch of coconut flour to the top and you'll get a better consistency.

Adapt the amount of coconut flour you use depending on the consistency of your dough so that, for example, if it's too wet you add more flour.

Husband and I have gone off added sugar (I used raw honey instead of sugar in this) and most carbs, and these will sustain us very nicely!!!!! Seriously, I have tried protein powder pancakes (awful consistency) and almond meal pancakes (way too many carbs / calories) but there is something about the egg to coconut flour that makes magic happen!

When I made this recipe I used desiccated coconut, so since coconut flour is a lot denser and absorbs much more water than desiccated coconut, I suggest you use 1/3 to 1/2 cup of coconut flour, depending on the consistency of the batter.

2 Cups Bread Flour 1 1/2 Cups Whole Wheat Flour 1 Cup Sourdough Starter (I keep mine the consistency of think pancake batter) 2 Teaspoons Salt 3 Tablespoons Coconut Sugar 3/4 — 1 Cup Filtered Water 2 Tablespoons Cinnamon 1 1/4 Cup Raisins 1/2 Cup Maple Syrup 1 Tablespoon Butter

I love this coconut flour it has a good consistency and a great flavor.

It's honestly the first muffin I've made with coconut flour that doesn't have an «eggy» consistency.

For the gravy: 1/2 cups coconut oil 1/2 onion, minced 5 cloves garlic, minced 1/2 cup all purpose flour (This gravy can be made gluten free if you desire by using gluten free all purpose flour from Bob's Red Mill) 1/8 cup nutritional yeast 1/8 cup tamari 2 cups vegetable stock, or more as needed (depending on how you like the consistency) Oregano and white pepper to taste

Also reduced the oil by 1 TBS (still for two batches, so I used 5 TBS alltogether), added some lemon extract as well and 4 TBS of coconut flour instead of arrowroot to make it SCD legal.I also increased the honey by 2 TBS (for 2 batches still) and added a tad more almod flour to get the right consistency.

Next time, chill the batter for 30 - 60 minutes before you press it into the pan, and then if it still looks very wet, you can add more coconut flour (perhaps a couple tablespoons, at least to start) until you like the consistency.

I ended up after several tries adding coconut or almond flour till they were the consistency of reg.

Mix peanut butters, honey or brown rice syrup, oat flour and coconut flour until it forms a dough - like consistency.

Typically I love the coconut flour but between the lack of pumpkin taste (coconut over powered it) and rubbery consistency, my husband and I both said we would not make these again.

3 Cups Bread Flour 2 Teaspoons Salt 3 Tablespoons Coconut Sugar 1/2 Cup Active Sourdough Starter (I keep mine the consistency of thick pancake batter) 1 Cup Water

The consistency will not be the same with coconut flour.

Since selling the meal for human consumption offers a potentially higher profit, eventually researchers tried grinding coconut meal into a fine powder to produce a product with the consistency of flour.

I added 3 tablespoons almond milk and it was way too watery so i had to increase my protein powder to 1 scoop, coconut flour to 1.5 tablespoons and added 2.5 tablespoons peanut flour to bring it back to the right consistency.

The recipe uses three different flours to get that perfect, light, fluffy consistency, most similar to regular pancakes — almond flour, tapioca flour and coconut flour.

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.

Hey Kim, you could try coconut flour or potentially flax meal but the recipe will need to be altered to to get the right consistency.

The issue with the consistency of the batter actually depends on the flours used (this recipe calls for coconut flour, almond flour will not work as a substitute) as well as the brands used when baking.

Depending on which coconut flour / flours you use, be sure to adjust the liquid accordingly to get the right pancake consistency.

You'll need to wait for the coconut flour to soak up all the liquid so it's at the right consistency.

i tried to make coconut flour from pulp in vitamix but i got shredded coconut not flour like consistency... super fine like the rice or millet flour i made... what went wrong??? i let it cool from oven and i used 4cups in 64oz container each time.....

If your kitchen or hands are very warm, place frosting in the fridge to chill or add a bit more coconut flour for best piping consistency.

I also added an egg, as well as a little extra honey, and some pure almond oil / extract, then a bit of coconut flour to keep the consistency right.

Coconut flour baked goods usually are denser, and they usually require the use of eggs to make a better consistency.

Hi Jennifer, I havent tried this, however coconut flour is dried, whereas the flakes have quite a bit of moisture and therefore the consistency would not be the same.

That mixed with a few eggs (4) helped these muffins get the perfect consistency, even though you use a mix of almond flour and coconut flour.

Coconut flour sucks up a lot of liquid but that's okay because it makes for great spongy and cake - like consistency.

It is crucial to avoid the urge to add more flour or water to adjust the consistency of the batter while mixing, as coconut flour often behaves conversely to what we might expect.

You may need to add an extra 1/2 cup almond flour or 1 Tablespoon coconut flour to get the correct consistency.

The frosting wasn't mixing well, so I added a few things in the spur of the moment — about 1/4 cup of each coconut flour, cream cheese, and coffee cream, and several tablespoons of water to get it the right consistency.

3 Cups Bread Flour 2 Teaspoons Salt 3 Tablespoons Coconut Sugar 1/2 Cup Active Sourdough Starter (I keep mine the consistency of thick pancake batter) 1 Cup Water

Combine almond butter, cornstarch, coconut flour and maple syrup in a medium bowl; blend well with a spatula or large spoon until mixture forms into a dough consistency.

Almond butters differ slightly in texture, feel free to add a little more coconut flour if needed to achieve the desired consistency in order to form the bites.

You'll need to wait for the coconut flour to soak up all the liquid so it's at the right consistency.

I guess you could probably just add more coconut flour and it should do the trick, although it might change the consistency a little bit.

Crust 1/2 cup coconut oil (at the same consistency as softened butter) 1/2 cup sugar 1 large egg 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1 3/4 cup unbleached all - purpose flour

You still might need extra coconut flour to get a dough consistency (add by the teaspoon).

1 cup unbleached all - purpose flour 1/2 cup virgin coconut oil, consistency of softened butter 1/4 cup confectioners» sugar 1/4 teaspoon almond extract

I folded the beaten egg whites into the rest and they gave the pancakes a great fluffy consistency, and the coconut flour make them more pancake - y.

Depending on the consistency of the sunflower seed butter you are using, add additional coconut flour until the filling becomes a wet dough.