Hi Melissa, you will get a different end result when substituting ingredients, however, you could try to replace the other 1/4
cup almond flour with 2 tbsp brown rice flour or tapioca flour.
The recipe calls for 2 3/4 cup almond flour and I used 2 1/4
cups almond flour with 1/2 cup coconut flour, keeping all the other ingredients the same.
Not exact matches
Chocolate Layer Cakes
with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or
almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Add the
almond flour to the oat
flour along
with 1/2
cup raisins, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.
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
Just made
with rice
flour added 1/2
cup oil to substitute the dryness of rice
flour and 1/2
cup of
almond milk no sour cream!!
I subbed 1
cup of the regular
flour with almond meal and reduced regular sugar by 1/2, it worked out great.
3 tablespoons buttermilk (this is important; it helps
with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub
with vanilla whey) 6 egg whites 1/3
cup almond milk (could sub
with any milk) 6 tablespoons amaranth
flour (again, feel free to sub this
with oat
flour, ground oats, quinoa flakes, or
almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
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.
1
cup tapioca
flour 1
cup almond flour 1/2
cup coconut
flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (
with the mother)
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.
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)..
Line muffin pan
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the
flour,
almond meal, cocoa powder, baking soda, baking powder, and salt -
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g)
flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (
with skins)
almonds or pecan halves Sift the
flour, baking powder and salt into a medium bowl and set aside.
but hopefully someone else will benefit... I have had good luck in almost all cases replacing
almond flour with: 1/2 tapioca
flour (a bit more than half) 1/2 coconut
flour (a bit less than half) 2 extra eggs per 1
cup of
flour
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 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 hy
almond milk to hydrate.
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)
Coffee Cake
with Caramel Frosting Cake: 3 eggs 1/3
cup Anthony's Coconut Oil, melted 1/3
cup Anthony's Coconut Sugar 1/4
cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
almond milk 1
cup Anthony's
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Almond Flour 1/3
cup Anthony's Cassava
Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4
cup unsalted butter 1/3
cup full - fat coconut milk 1/3
cup Anthony's Coconut Sugar 1
cup...
I attempted to make this
with almond flour 1.75
cups and coconut
flour.25
cups.
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1
cup) of margarine made
with 80 % vegetable oil, softened 3/4
cup granulated sugar 3/4
cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3
cup all purpose
flour 2 dark chocolate caramelized
almond Perugina chocolate bars Directions: 1.
I also substituted 1/2
cup all - purpose
flour with almond flour (or
almond meal).
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
;) 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.
Churro Inspired Donuts: 1
cup flour 1/2
cup sugar 1 1/2 tsp baking powder 1/2
cup almond milk 1 flax egg (1 tbsp flax mixed
with 3 tbsp of water) 1/4
cup coconut oil
1 1/4
cup confectioners sugar 1
cup + 2 Tbsp vegan butter (I used Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed
with 2 Tbsp water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp
almond extract 2 3/4
cup all purpose
flour
Cookie Dough Truffles 1/2
cup Anthony's Blanched
Almond Flour 3 tablespoons softened Anthony's Coconut Oil 2 tablespoons maple syrup 3 tablespoons chopped dark chocolate 1/4
cup chocolate chips melted
with 1 tablespoon Anthony's Coconut Oil In a small bowl, combine all ingredients except the chocolate chips melted...
A delicious, but a little more calorie dense, option is to replace 1
cup of
flour with almond flour / meal.
In a larger bowl combine 3
cups of squash
with the soaked flax meal,
almond flour, garbanzo
flour, salt, pepper, dried oregano, and extra ground flax.
So what I love most about this rendition is that it is basically 1/4
cup of the following ingredients — palm shortening, coconut sugar, dairy - free chocolate chips and dark chocolate, along
with almond flour and a sprinkle of coconut
flour.
First, it appears that the only ingredient
with carbs is the
almond flour itself,
with 6 g total per 1/4
cup, and 3 of those g are fiber.
However
with 4
cups of
almond flour in it that comes to around $ 10.00 (Canadian) for a loaf of bread.
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.
Just made these gluten free replacing the 2
cups of spelt
with 1
cup almond meal, 1/2
cup tapioca starch and 1/2
cup chickpea / besan
flour.
To the
flour mix, I added 1/2
cup shredded coconut (reduced fat —
with regular shredded coconut I would reduce the
almond milk to 1
cup).
3/4
cup unsalted butter 1/2
cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1
cup All - Purpose
Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment p
Flour 3/4
cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment p
flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined
with Silpat mats or parchment paper.
5 tbsp of a mix of chia seeds & ground flax seed (or just one or the other) mixed into 3/4
cup warm water, Mix well, let sit for 10 minutes or so to gel, then mix
with almond flour and spices.
Matcha Coconut Cookies
with Dark Chocolate 1
cup Anthony's Unsweetened Coconut 1/2
cup Anthony's Blanched
Almond Flour 1/3
cup Anthony's Organic Sugar 1/4
cup butter, slightly softened 1 tablespoon vanilla...
Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
Almond cakes
with sugared apple icing from Donna Hay magazine 1/2
cup + 1 tablespoon (127g) unsalted butter, softened 3/4
cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1
cup + 1 tablespoon (150g) all purpose
flour 1/3
cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
almond meal (ground
almonds) 1 1/4 teaspoons baking powder 1/2
cup (120 ml) whole milk Sugared apple icing: 3/4
cup + 1 tablespoon (162g) caster sugar 1/4
cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2
cup (120 ml) capacity muffin pans.
I haven't substituted sesame
flour with almond flour in this recipe but I would use just 1/4
cup of water (or maybe even less).
1/2
cup coconut
flour (OR 2
cups blanched
almond flour) 1/2 tsp baking powder 1/4
cup Swerve confectioners (or erythritol and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1
cup unsweetened
almond milk 2 TBS melted butter or coconut oil 7 eggs (4 if using
almond flour) 1 tsp apple extract (or vanilla, but apple tastes great
with the Brie Cheese!)
What I sometimes do is use the ABi5 basic idea,
with either their mix or Pamela's, often substituting 1/2 to 3/4 of a
cup of something else (eg millet, buckwheat,
almond flours) per 3.5
cups to change it up.
Almond Flour is quite dense so I would suggest starting
with 3/4
cup oat fiber and then adding more slowly until the consistency is doughy and not too wet.
1/4
cup whole wheat
flour or
almond flour (you could probably omit this but experiment
with and without to see which you prefer... without the
flour would give the bars a slightly moister texture)
Put the cottage cheese into a bowl
with all but 1/4
cup of the Parmesan cheese, the
flour, ground
almonds, baking powder, sun - dried tomatoes, basil, water, and eggs, and season
with salt, then mix all together.
2
cups Whole Wheat
Flour 1
cup Rice
Flour or Oat
Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4
cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons Ice Cold Water 3/4
cup Organic Sour Cream 1/4
cup Fresh Chopped Chives 3/4
cup Gorgonzola Crumbles 1 Large Egg, beaten
with 2 Tablespoons
Almond Milk for Egg Wash
Made these cookies tonight, made»em
with 1
cup almond flour and 1
cup regular
flour.
Yes, you can replace the coconut
flour with 1/4
cup almond flour — that's right, 1/4
cup replaces 1 tablespoon, due to coconut
flour's super absorbability.
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) Combine the dry ingredients (
almond flour / meal, tapioca
flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm
with cut bananas drizzled in honey
In case this helps anyone else who can't eat
almonds - I made this
with only Bob's Red Mill hazelnut
flour (2.5
cups) and they turned out great.