Below are my substitutions:
Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
Coconut oil — extra virgin olive oil
Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
Coconut sugar — Splenda
Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hy
Almond flour —
coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
coconut flour (although it is pure
coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
coconut made flour, not
commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of
almond milk to hy
almond milk to hydrate.
What it does do is act as a fat replacer or stabilizer in certain types of dairy products,
commercial dairy substitutes like soy milk,
coconut milk, hemp seed milk,
almond milk, and other processed foods.