Sentences with phrase «cup almond flour instead»

If you don't have access to quality protein powder, which is used in this recipe, you can substitute it with 3 tablespoons of almond flour + 1 tablespoon of psyllium husk powder OR just use 1/4 cup almond flour instead of the protein powder.

I think 1 cup rice flour and 1 cup almond flour instead of spelt flour would work?

It's hard to say without having actually tested it, but I think I would try upping the arrowroot powder to 1/4 cup and use 2/3 cup almond flour instead of the coconut flour.

It's hard to say without having actually tested it, but I think I would try upping the arrowroot powder to 1/4 cup and use 2/3 cup almond flour instead of the coconut flour.

Not exact matches

I used almond flour instead of buckwheat flour (2 cups almond + 1 cup coconut flour).

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

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.

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

Since I didn't have all of the ingredients I made a couple of changes — I used almond butter (Artisana raw organic) instead of almond flour (same quantity), i used a full teaspoon of cinnamon and baking powder, I added 1/4 cup of chopped walnuts.

Instead of almond flour, added 1/2 cup allmond meal and used 1/4 butter + 1/4 cup coconut oil.

Would I still use 3 cups if using almond flour instead of grinding whole nuts?

With this particular recipe, since it's already got ground almonds in it I would just substitute the flour for gluten - free baking mix, or perhaps increase the amount of ground almonds to 1 cup and use 1 cup of baking mix instead of 1 1/2 cups.

I used almond meal instead of flour and added 1tsp of vanilla, 1 / 2tsp of cinnamon and 1 / 4tsp of nutmeg and 1/2 cup chocolate chips.

2 cups white rice flour 1/3 cup raw white sesame seeds 1/3 cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum

I used Jule's GF flour, 1/4 cup oat flour in place of flax meal, sparkling water, honey and used 1/4 cup almond meal instead of milk powder.

I made muffins by the way... Instead of using flour, I made 1 cup of oatmeal flour (1 cup of oats pulverized in the blender) and added also 1/2 cup almond flour.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Omit the cocoa and add an extra 1/4 cup of oats; use almond flour or white flour instead of oats if you're not into texture.

I made a few small changes — almond milk instead of soy, real butter instead of vegan margarine, 1/2 cup raisins instead of 1 cup, and whole wheat pastry flour instead of whole wheat flour (it was all I had).

Adaptations / substitutions to the recipe: 3 cups of almond flour instead of 2.5 Raw coconut nectar instead of agave Chocolate chunks and date crumbles instead of pecan pieces.

These looks SO yummy... If I wanted to use almond flour instead of butter, would you recommend using more, less or leaving it at 1/2 cup?

You can use coconut flour instead of almond meal but only about 1/2 cup instead of 1 cup

I've been making various muffin in a cup recipes for a few years now but typically with ground flax instead of almond flour and baking powder instead of soda.

I used ground turkey instead of pork and used coconut flour (1/4 cup was perfect) instead of almond meal.

I used ground hazelnut flour instead of almond, and I threw in not only pumpkin seeds, sunflower seeds, and coconut, but a quarter cup of sesame seeds, too and they tasted GREAT!

3/4 cup coconut flour in place of almond flour 4 eggs instead of two 1 teaspoon vanilla extract instead of vanilla stevia 4T coconut oil

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract

I too replaced 3/4 cup of AP flour with whole wheat flour, and I used coconut almond milk instead of soy, and coconut oil instead of vegetable oil.

If desired you may cook this recipe with only almond flour by increasing it to 2 cups instead of 1 cup and this way you wont have to use whole wheat flour or amaranth.

Yes you can - I'd use twice the amount of almond flour or flaxmeal instead of coconut flour (1 cup of almond flour / flaxmeal instead of 1/2 cup coconut flour).

I used ground hazelnut flour instead of almond, and I threw in not only pumpkin seeds, sunflower seeds, and coconut, but a quarter cup of sesame seeds, too and they tasted GREAT!

To make this fun soup a THM: S dish, use almond flour instead of breadcrumbs in the meatballs, and at most 1/2 cup of carrots.

This means you can use 1 3/4 cup of almond flour + 1/4 coconut flour instead of the original recipe.

If you want to use just coconut flour for the whole recipe, use 3/4 -1 cup of coconut flour instead of the almond flour.

I would reduce the almond flour by 1/4 cup and use that much unsweetened cocoa powder instead.

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.

Instead of de-oiled almond flour, you can use a cup of regular almond flour or 1/2 cup of coconut flour.

Nut - free alternatives: Instead of 2/3 cup almond flour, use 4 heaped tablespoons (48 g / 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese.

Hi Nat, yes, you can use twice the amount of almond flour or flax meal instead of the coconut flour (1/2 cup almond flour or flax meal instead of 1/4 cup coconut flour).

I'd go for 1/4 -1 / 3 cup almond flour or 2 - 3 tablespoons coconut flour instead of the 1/4 cup cocoa powder.

I baked these yesterday using Authentic Foods Classical Flour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfFlour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfflour, potato starch, tapioca flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfflour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfflour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfflour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfflour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfully.

I'd use 1/3 -1 / 2 cup instead of the coconut flour & almond flour combination.

If you need to make these nut - free, use only coconut flour (1/3 - 1/2 cup) instead of coconut & almond flour combination.

If you use coconut flour instead, then you'll need to adjust the amounts: 1/3 cup of coconut flour for every cup of almond flour, plus more eggs (1 extra egg per every 1/3 cup), plus more almond milk if the dough is too thick.