Edited to add: I added 1/4
cup almond flour as one of the commenters suggested, because my almond butter was very wet.
Not exact matches
How much is a
cup,
as the proportion of
flour and
almonds versus the other ingredients, will change the overall result?
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4
cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such
as molasses or maple syrup 1 1/2
flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
Or you can just buy ground
almonds (also known
as almond meal /
flour) in some grocery stores or health food stores (use 1
cup (100 grams) ground
almonds).
For instance I just finished baking up a ton of your «thin mints», and was low on
Almond Flour, so I just threw in what I had, about a
cup, and then added a half a
cup of raw Pecans to the food processor and continued
as directed on the recipe.
A couple of things though, I used
almond flour / meal (1 1/3
cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount
as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!
And what I would suggest is to add about 1/4
cup almond flour, but still keep the other
flours as they create the best balanced results.
If it's
as absorbent
as coconut
flour, then you'll need about 1/2
cup of pumpkin purée in place of the
almond milk.
As ingredients you'll need: o
Almond flour (1 — ⅛
cup) o Baking soda (⅛ teaspoon) o Apple cider vinegar (3/4 teaspoon) o Ground cinnamon (1/2 teaspoon) o Egg (1/2 large) o Coconut oil (1 tablespoon) o Honey (1/2 tablespoon) o Unrefined sea salt (1/4 teaspoon)
Crisp 1
cup pecans or walnuts — it's always better to soak and dehydrate nuts,
as it makes them easier to digest 1/2
cup sprouted oat
flour (see recipe below) 1/2
cup rolled oats 1
cup almond flour 1/2
cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
all - purpose
flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans,
almonds, cashews, hazelnuts or any other nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used
as an alternative)
1
cup almond flour 2 tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such
as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
In other words, measure out your 1/2
cup almond flour from this recipe (120 ml), then remove a tablespoon (15 ml) and use
as the recipe suggests.
3/4 to 1 pound fish fillets (thinner fillets such
as dover sole, flounder or tilapia) 1 egg 1/2 to 3/4
cup flour of your choice (white rice
flour,
almond flour etc) Sea salt and pepper 1 - 2 tablespoons oil (butter or coconut oil)
1 3/4
cup of spelt
flour 1 1/2
cup of
almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe
as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch of sea salt
1
cup oat
flour gluten - free 3/4
cup almond meal 1/2
cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice
as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2
cup mashed sweet potato 1/2
cup almond milk unsweetened 1 egg 1/4
cup pure maple syrup 1 teaspoon vanilla extract
In general, for every one
cup of coconut
flour, you will need to use six eggs in addition to approximately one -
cup liquid such
as coconut or
almond milk.
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
1/2 c
almond meal 3/4 c gluten - free
flour blend 1/4 c sweet rice
flour (white rice will work
as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4
cup) unsalted butter, softened 1
cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work
as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons
almond or cashew milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free
flour (I used Bob's Redmill) Walnuts for topping (optional)
I only had 3/4
cup of
almond flour, so I used 3/4
cup oats
as well.
This recipe called for 1 / 2
cup less of
almond flour than that original recipe, but I added the extra half
cup (2.5
cups total)
as my batter was very thin.
1/2
cup (2.75 ounces / 80 grams) sweet rice
flour (mochiko) 1/2
cup (2.5 ounces / 70 grams) buckwheat
flour 1/2
cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2
cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your
almond butter is salted) 1
cup (8 ounces / 225 grams) smooth, unsalted
almond butter 3/4
cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2
cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such
as Maldon, for the tops (optional)
Ingredients 1/4
cup almond flour 1 tsp baking powder 1 tbsp cocoa powder 2 tbsp peanut
flour (such
as PB2) 3 tbsp milk (dairy or any nut milk) 1 tbsp Carrington Farms coconut oil 1 egg 1 tbsp Nutella
-LSB-...] Coconut
flour bread or
almond flour bread (1 loaf)-- where to buy coconut
flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2
cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such
as apples, cranberries or raisins, and / or soaked nuts, such
as pecans or walnuts (4
cups)-- where to buy organic dried fruit -LSB-...]
It is a little more on the expensive side
as it uses three
cups of
almond meal, but if you are on a budget and not gluten intolerant you can swap the
almond meal for plain
flour on a 1:1 ratio.
But I would add a 1/2
cup of yogurt or another egg
as almond flour usually needs more of a binding agent
Any help on were I can buy
cups like yours to measure out things, such
as almond flour, would be great.
I did notice on your chip cookie video that I use the same measuring
cups as I do (I'm no fussy cook either) But it could very well have to do with that I buy Dutch
almond flour.
1 1/4
cups light spelt
flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons coconut sugar 1 tablespoon coffee grounds (see note) 1/2
cup shredded, fresh carrot 1/3
cup chopped dark chocolate 1/4
cup coconut oil,
as a solid (see note) 2 tablespoons
almond milk 1 teaspoon apple cider vinegar
I changed up the recipe a little, adding another 1/2
cup of the
almond flour and decreasing the honey to 1/4
cup as they seemed too gooey and sweet, and once in a while I will add cinnamon about 1 tsp.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt
as needed 1
cup unsweetened
almond milk 3/4
cup brown rice
flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4
cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
1 ⅛
cups Gluten - Free Multi-Blend
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
Flour Mix, more
as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more,
as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy,
almond, hemp) 1 tablespoon sugar
1
cup oat
flour gluten - free 3/4
cup almond meal 1/2
cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice
as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2
cup mashed sweet potato 1/2
cup almond milk unsweetened 1 egg 1/4
cup pure maple syrup 1 teaspoon vanilla extract
2 1/2
cups almond flour 1/2 tsp sea salt 1 tsp baking soda 1/3
cup avocado oil (or olive oil, grapeseed oil or melted coconut oil) 1 Tablespoon vanilla extract 1/3
cup honey (+ 2 tsp grade B maple syrup optional)-- and add a little at a time
as this recipe will be affected by altitude, humidity etc..
Hi Natalie, I haven't tried it with coconut
flour but if I were to substitute it, I would use less coconut
flour and more liquids (add an egg)
as coconut
flour is a lot more absorbent (I generally use about 1/3
cup coconut
flour per
cup of
almond flour).
The
almond flour can also be substituted for half
as much (one quarter
cup) of any of the aforementioned
flours, with the addition of two more tablespoons of butter.
If you use any
flour besides
almond flour, increase the amount of nut butter to half a
cup (to replace moisturizing fats from
almond flour) and however much unsweetened
almond milk (or milk of choice)
as it takes to achieve a thick yet spreadable batter.
* You can sub 3 tbsp of oat fiber (or whey protein isolate) for the coconut
flour or use 1/3 -1 / 2
cup more
almond flour as a sub.
Makes around 40 cookies Prep time: 5 minutes Cooking time: 20 minutes Ingredients 1 1/2
cups buckwheat
flour * 1
cup brown rice
flour 1
cup almond or hazelnut meal 3/4
cup coconut sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/4
cup chia seeds 1/3
cup coconut oil 2/3
cup plant based milk (such
as soy, oat,
almond) 1/3
cup peanut butter or
almond butter 2 tsp vanilla paste 1/2
cup dark choc pieces Method Preheat oven to 180ºC / 350ºF.
Ingredients: 1 1/2
cups slivered blanched
almonds 1
cup chickpea / garbanzo
flour 1/4
cup arrowroot
flour, more for rolling 1/3
cup coconut sugar 1/4 tsp xanthan gum 1/2 tsp sea salt 1/2
cup coconut oil, solid but at room temperature 1/2 tsp
almond extract 1/2 tsp vanilla extract 1, (6oz) jar chocolate hazelnut spread such
as Rawtella or Nutella
I used coconut
flour to reduce to carb content, but you can sub it out for twice
as much (two - thirds
cup) gluten free all - purpose
flour,
almond flour, brown rice
flour, cassava
flour, sorghum
flour, spelt
flour, wheat
flour, or other
flours.
2
cups Daiya shredded cheddar cheese 2
cups Daiya Pepper Jack cheese 1/2
cup Daiya cheddar cheese (for top of mac dish) 1
cup of Vegan Parmesan Cheese 3
cups of plant milk (I used
Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2
cup of Vegan bouillon broth 4 Tbsp
Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just
as well) salt and pepper to taste
Out of curiosity, I just went and measure the two (literally right now,
as I am writing this) and a
cup of wheat
flour came to 5 oz, while a
cup of Honeyville blanced
almond flour came to 3.98 oz.
Almond flour may be best in smaller portion
as it contains the whole nut — additionally it is quite high in fat with 14 grams per 1/4
cup.
You can either use six tablespoons of gluten free 1 - to - 1
flour blend (
as I did here), or three - quarters
cup of
almond flour in these brownies for a Paleo version (this will increase the calories from fat, see nutrition info below).
If substituting
almond flour, I would start with 2 1/2
cups and add more
as needed to get a thick cookie dough.
I also tried reducing the
almond flour by a half
cup to reduce the dry ingredients and used dry xylitol, this was not so great
as the cookies came out too crumbly, but it did work.