You can substitute it with almond flour (about 3/4
cup almond flour for the 1/4 cup of coconut flour), or use a mixture of almond flour and flax meal instead.
* I ran short of almond flour so I subbed 1/2
cup almond flour for 1/2 cup of coconut flour (adding an extra egg to combat the dryness).
Try 1/2
cup almond flour for this recipe with 1/4 cup of your tapioca flour.
I followed the advice of another reviewer and substituted 1
cup almond flour for 1 cup all - purpose.
Hi, do you think you could sub another 1/3
cup almond flour for the buckwheat flour?
Not exact matches
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat
flour (I used sprouted homemade
flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
Simply place the
almonds and one
cup of the pumpkin seeds in a food processor and blend
for a couple of minutes until a smooth
flour forms.
1
cup pumpkin seeds — ground into
flour in a food processor 1
cup brown rice
flour 1/2
cup gluten free oat
flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar —
for dusting
Since I have this already, my question is: when you say a
cup of
almonds, what is the equivalent
for almond flour?
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
1 tablespoon coconut oil 1/8
cup cocoa powder 1/4
cup whey protein concentrate (unflavored) 1 tablespoon coconut
flour 1/8
cup goji berries 1/8
cup almond milk (or coconut, hemp, or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
I subed 1
cup almond flour (spooned into the measuring
cup)
for the coconut
flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.
Cream room temperature butter and brown sugar together
for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add
flour and buttermilk until just incorporated — don't overmix at this point
for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and
flour / Sprinkle evenly with chopped
almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped
almonds / Cake is tender until completely cooled so handle with care.
3/4
cup (1 1/2 sticks) unsalted butter, room temperature, plus more
for pan and parchment 2 1/3
cups cake
flour, plus more
for pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons
almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken buttermilk Powdered sugar 1/4
cup sliced
almonds, toasted
I took your advice and used some cocoa powder (just kinda dumped some in), along with some
almond flour (1/3
cup) and just kinda winged it
for the coconut
flour (few tablespoons)..
Add all of the ingredients
for the cookie
cups (
almond flour through salt) to a food processor.
I did not have oat or
almond flour, so I just swapped those out
for a total of 2
cups of organic, GF long grain brown rice
flour.
2 eggs 1
cup oat
flour (use gluten free oat
flour for gluten free crepes) 1
cup milk of choice (regular,
almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
for the cake: ○ 3/4
cup brown rice
flour ○ 1/4
cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2
cup unsweetened
almond milk ○ * 1
cup fresh blackberries *
ingredients:
for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4
cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1
cup (120 grams)
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3
cup (32 grams)
almond flour or finely ground
almonds 1/2
cup (120 grams) milk
I made this tonight and used 1.5
cups almond flour, 1/2
cup tapioca starch, subbed chia meal
for flax meal, subbed avocado oil
for coconut oil, and added 1.5 T caraway seeds to give it a bit of a «rye bread taste».
I used Bob's Red Mill
almond flour which I know you don't usually recommend and subbed 1/8
cup chia seed
for the flax because that's what I had on hand and it worked well.
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure
almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4
cups white whole wheat
flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
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.
Today I subbed 1/2
cup of sunflower seed
flour for 1/2
cup of the
almond flour.
Almond flour is much more of a
cup to
cup substitute
for regular
flour.
1 1/2
cups all - purpose
flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted butter, softened to room temperature 1/2
cup dark brown sugar 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon
almond extract 1
cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3
cup confectioner's sugar,
for topping
for the cake: 2
cups all purpose
flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1
cup pure pumpkin puree 1/2
cup brown sugar 1/2
cup canola oil 1/4
cup pure maple syrup 1/4
cup plain
almond milk
Nut - Free Option: If you'd like to make these nut - free
for school lunches or other allergy concerns, substitute 1/2
cup oat
flour for the
almond flour.
For the Macarons: 1
cup Confectioners» Sugar 3/4
cup Almond Flour 2 large Egg Whites, at room temperature Pinch of Cream of Tartar 1/4
cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)
3
cups fine ground blanched
almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp baking soda 1/4
cup coconut oil / palm shortening, softened or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note:
For best results use a high quality very fine ground
almond flour like THESE brands.
2 1/2 tablespoons ground flax seeds 1/4
cup beet juice 2 1/4
cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2
cups / 6 ounces whole wheat pastry
flour 1/3
cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice
flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1
cup blueberries, frozen is ok oil
for cooking
For the dough: 280 grams (2
cups)
flour 50 grams (1/2
cup)
almond meal 200 grams cold butter, cut into cubes 20 grams (2 tbsp.)
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies
For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons butter 2 eggs, at room temperature 2
cups whole wheat pastry
flour (or your favorite gluten free pastry
flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil
For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
1 pack Vanilla APS vegan protein powder (see Note
for subs) 3 tablespoons coconut
flour 3/8
cup almond milk 1/4
cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark chocolate
for the
almond dacquoise: 4 egg whites 150 grams (3/4
cup) sugar 65 grams (2/3
cup)
almond meal or
flour 40 grams (scant 1/4
cup) sugar big pinch salt
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched
almond flour 1
cup macadamia nut
flour (or use all
almond flour) 1/2
cup arrowroot or tapioca
flour, or equal amounts of both (omit
for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
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!!
1/3
cup almond flour 1 banana 1/8
cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use
for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
2 Tbs Butter or Ghee
for a more authentic taste 1 Large Onion 1 Tbs Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1 Dried Red Chili 1 tsp Dried Corriander 1 tsp tumeric 1 Tbs Fresh Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4
Cup Almond Flour Honey — Optional
for sweetness Pinch Saffron 1/2
Cup Greek Yogurt 1/2
Cup Heavy Cream
2
cups shredded coconut flakes 3 tbsp coconut
flour (or
almond meal) 1/3
cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4
cup coconut oil, liquid 1 mint chocolate bar
for dipping, melted (about 3oz)
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4
cup (75g)
almond meal (finely ground
almonds) 1/3
cup (46g) all purpose
flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra,
for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub
almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat
flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
When a recipe calls
for 2
cups Almond Flour, can I use 1
cup Almond and 1
cup Walnut or Hazelnut
Flour?
1/3
cup almond flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes + extra
for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra
for topping pinch himalayan pink salt (optional)
For the short crust pastry: 140 grams (1
cup)
flour 25 grams (1/4
cup)
almond meal 100 grams cold butter, cut into cubes 20 grams (2 tbsp.)
Ingredients: 2
cups oats 3 ripe bananas 1 tablespoon cinnamon 1/4
cup of cacao nibs 1/4
cup goji berries 1/4
cup quinoa
flour (you could substitute
for brown rice flower,
almond meal..)
2
cups One Degree Organics Sprouted Spelt
Flour 1/3
cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries Coarse sugar
for sprinkling
For the topping 2 tablespoons all - purpose
flour 1/4
cup oats 2 tablespoons slivered
almonds 2 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 tablespoons butter, melted
4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4
cup almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein powder 1 teaspoon baking powder Powdered sugar
for garnish (optional)