If you're working with anyone that has a nut allergy then omit the ground almonds and use a little under 1/4
cup additional coconut flour.
Not exact matches
I used 1
cup of almond meal and 1/2
coconut flour, honey, I mixed
coconut oil and olive oil in a 1/4
cup and I added
additional egg and half of a banana (plus the rest of your ingredients of course).
SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter -
Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or
coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
coconut nectar -
Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
Coconut flour:
additional almond
flour, reducing the almond milk to 1/4
cup - Almond
flour: any other nut
flour, all - purpose
flour, whole wheat pastry
flour, or a gluten - free
flour blend - Cacao powder: unsweetened cocoa powder or carob powder
1
Cup White Farro
Flour 1
Cup Whole Grain Farro
Flour 1
Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1
Cup Granola of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3
Cup Olive Oil (Or Organic Virgin
Coconut Oil) 1 1/2 Cups Light Buttermilk Topping:
Additional Granola
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated milk 1 tsp vanilla extract 1 tsp
coconut extract 1/2
cup cream of
coconut
ingredients GERMAN CHOCOLATE CAKE: 1 and 1/2 (4 - ounce) bars baking chocolate 2
cups cake
flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus
additional for greasing) 1 and 1/2
cups granulated sugar 1/2
cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1
cup buttermilk
COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heav
COCONUT PECAN FILLING: 1 and 3/4
cups pecans (toasted) 1 and 1/2
cups sweetened shredded
coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heav
coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4
cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1
cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1
cup heavy cream
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons
flour 2
cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes) 3/4
cup instant brown rice 1/3
cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated milk 1 tsp vanilla extract 1 tsp
coconut extract 1/2
cup cream of
coconut
If you don't have any protein powder, you can substitute three - quarters
cup additional gluten - free baking blend, all - purpose
flour, cassava
flour, oat
flour (blend rolled oats into
flour), sorghum, spelt, or wheat
flour; or substitute six tablespoons of
coconut flour.
Could one leave out the collagen powder and just add an
additional 1/4
cup of
coconut or almond
flour?