Sentences with phrase «coconut flour in this recipe because»

I used coconut flour in this recipe because coconut is botanically considered a fruit and not a tree nut.

Not exact matches

I'm thrilled you made these with coconut flour because it means I can indulge in your recipe without having to figure out how to make it nut free And I love holiday baking for the same reason, it gets you in the spirit!

Because many of you have asked whether you can substitute it for regular flour in my other recipes, I've started to create more treats with coconut flour.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

Of course, because coconut flour isn't flour at all, using it in recipes is quite different than cooking with traditional flours.

I am not sure how coconut flour would sub in this recipe, because it is completely unlike arrowroot.

Because of the unique properties of coconut flour, you can't substitute another type of flour in this recipe.

Because I want everyone to enjoy this wonderful treat, I'm making this short list of alternative ingredients that you can use instead to make your own coconut flour pancakes, coconut flour recipes, or most baking alternatives in general.

Because of its high fiber content, coconut flour can be quite dense and you'll need enough liquid in the form of eggs or milk, cream, etc., when making coconut flour pancakes or any other recipe with coconut flour.

Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.

The only flours I wouldn't use are almond and coconut, only because they soak up a lot of liquid and I wouldn't know how much to use (you usually use less of these flours in recipes because of this).

And I hope to be posting more paleo coconut flour recipes in the future because — stay tuned.

I bought some coconut flour because it's high in fiber but not many recipes call for it.

Coconut flour tends to be one of my favourite go - to flours because it has such a gritty, wholesome taste and holds up quite well in most recipes.

I've started using coconut flour because it's low in carbs and have been trying different recipes.

It is a substitute for regular flour, but be careful because coconut flour CAN NOT be used 1:1 in recipes with white flour.

Sift flour before use - Because of it's dense nature and tendency to clump, it is helpful to sift coconut flour before adding it in with other recipe ingredients.

Personally, I prefer using almond flour for two reasons: One the macronutrient breakdown (it's lower in carbs) and two because of the texture — I find coconut flour leaves most low carb recipes tasting too dry.

Because I want everyone to enjoy this wonderful treat, I'm making this short list of alternative ingredients that you can use instead to make your own coconut flour pancakes, coconut flour recipes, or most baking alternatives in general.

Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.

Because of its high fiber content, coconut flour can be quite dense and you'll need enough liquid in the form of eggs or milk, cream, etc., when making coconut flour pancakes or any other recipe with coconut flour.

I tried the recipe with coconut flour, because almond flour is like $ 20 a bag in my area.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

Also, I only use Tropical Traditions» coconut flour, and can't guarantee that the recipes developed using our coconut flour would work with a different coconut flour, because they can vary in protein and fiber content.

About almond flour: I tend to use recipes that call for coconut flour rather than almond flour — or a blend of the two — because a) almond flour is expensive, b) it's just too DENSE, and c) I feel some concern about some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almonds.

the pancake wouldn't flip nicely and lets just say it didn't even end up looking like a pancake i think working with coconut flour is a bit tricky because its so dense and absorbs liquids more than regular wheat flour i hope there are some great recipes in your cook book using coconut flour - too bad its fairly expensive

The recipes in Wheat Belly replace wheat flour with ingredients like coconut flour, ground flaxseed, and nut meals because these are nutritious foods that don't produce abnormal responses similar to those of wheat.

In this recipe, I added a few tablespoons of coconut flour because it gives the pancakes a much better consistency and makes them easier to flip!

I did it and it worked — my brother in law give me a whole bag of coconut flour because he was not having success with his recipes so I decided to follow this recipe for chocolate chip cookies using coconut flour.