Sentences with phrase «cup almond meal»

Next time i'll only use 1/2 cup almond meal instead of 3/4 cup.

So today I tried again - cut the coconut oil to a 1/3 cup and made the 1 cup almond meal into 1/2 cup that and 1/2 cup coconut flour instead.

3 cups baked sweet potato 1/3 cup almond meal flour 1/2 cup almond butter (click here to see how to make your own almond flour and almond butter) 2 eggs 1 T maple syrup 1 T honey 1 tsp vanilla Spice Blend: 2 tsp cinnamon 1/2 tsp cardomom 1/2 tsp cacao powder 1/4 tsp cloves 1/4 tsp allspice 1 T grated fresh ginger 1 tsp baking soda 1 tsp bakind powder 1 tsp salt 3/4 cup dark chocolate pieces

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!

1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small pinch fine sea salt

1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture — see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces

It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten - intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all - purpose flour.

But try this as a approximation 1 cup brown sugar = 200g 1/2 cup almond meal = 50grams 2/3 cup plain flour = 100grams Hope that helps, good luck with it.

For 2-1/2 cups wheat flour in a recipe, substitute 1/2 cup almond meal for 1 of the cups and 1-1/2 cups GF - AP.

I used half cup almond meal and 1 cup seseme seed flour, and had to add an extra egg white and a splash of water as the mixture was very dry.

Transfer to the prepared pan, scatter the remaining 1/4 cup almond meal over the top and bake until firmly set (about 1 hour).

8 oz boneless, skinless chicken breast 1 egg 1/2 cup almond meal flour 1/2 cup unsweetened coconut flakes 1/2 tsp garlic powder 1/2 tsp onion powder salt and pepper to taste

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.

2 cups of pumpkin, chopped 1 red onion, chopped 1 cup freshly ground flax meal 1 cup almond meal 2 cups water 2 tablespoons nutritional yeast 2 teaspoons garlic powder 1/2 teaspoon cumin powder

3 large eggs, room temperature 3 tablespoons olive oil 2 tablespoons honey or agave nectar 1 teaspoon apple cider vinegar 2 3/4 cups Jules» Homemade All - Purpose Flour Blend, more for rolling dough 1/2 cup almond meal 1/4 cup plain dry gluten - free potato flakes 1 tablespoon sugar 1 teaspoon sea salt 1 cup (8 ounces) gluten - free beer, sparkling water, club soda or ginger ale, room temperature 2 1/4 teaspoons (1 packet) rapid rise yeast or bread machine yeast

• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)

the bottom 1 cup almond meal 1 cup desiccated coconut 2 tablespoons honey * 3 tablespoons cacao or cocoa -LSB-...]

For the crisp topping, I made one crisp using 1 cup coarsely ground almonds and 1 cup almond meal, and for the second crisp topping, I used 1 cup tigernut flakes and 1 cup almond meal.

170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold water

Used 1 1/4 cup all purpose flour, 1/4 cup almond meal, 3/4 cup grated zuchinni, 1/4 cup grated carrot, used honey instead of maple syrup, left out almond extract, used full fat sour cream instead of milk and follow the rest of the ingredients.

3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.

1 1/2 cup oats (gluten - free) 1 cup unsweetened coconut flakes 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1/4 cup almond meal 1/4 cup ground flax seed 1/4 cup sesame seeds 1 cup mixed nuts (finely chopped by hand or in a food processor) 1 cup mixed dried fruit (finely chopped by hand or in a food processor)

Tart shells - 2 cups almond meal 1/2 tsp baking soda (if you prefer the crust thin, omit this) pinch salt 30g butter diced 2 tbs agave or honey

1 cup almond meal * 1 cup unsweetened coconut, finely ground 7 large eggs, separated 1 cup sugar 2 teaspoons pure vanilla extract or 2 tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon juice

4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt

1/2 cup ALMOND MEAL or FLOUR 1/2 cup COCOA POWDER (I used extra dark for this batch) 1/3 cup COCONUT FLOUR 1 teaspoon INSTANT COFFEE (optional — I used one pack of STARBUCKS VIA decaf)

Stir together then add 1 cup chopped pecans, 1 cup rolled oats, 1 cup almond meal (or flour) and 1/4 cup oat flour.

Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries

1/2 cup almond meal (to make your own, process almonds through food processor and stop right before it turns into butter).

1/2 cup almond meal 5 TBS almond nut butter 1/2 cup tahini 8 drops liquid stevia 1 cup chopped nuts, almonds, cashews, brazil nuts, hazelnuts 1/2 cup coconut flakes 1/4 cup sesame seeds plus extra for coating

1 small apple (110 g), peeled and cored 1/4 cup water 1/2 cup ground flax seed 1/2 cup almond meal 1 T. cinnamon Seeds from 1/4 vanilla bean (split and scrape seeds out) 1/4 cup raisins (optional)

1) 1 1/4 cup almond meal 2) 3/4 cup flax meal 3) 2 tablespoons of olive oil 4) 1 tablespoon of water 5) 1 teaspoon of salt 6) 1 teaspoon of garlic powder 7) 1/2 teaspoon of dried oregano 8) 1/2 teaspoon of dried parsley 9) 1 egg, whisked until frothy

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

1/3 cup unsalted butter, softened 1/3 cup brown sugar 2 eggs 1-1/3 cups almond meal 1/4 cup all - purpose flour 1/4 tsp baking powder Zest of 2 lemons 3 pears, peeled, cored and sliced Raw sugar and cinnamon for dusting Plain yogurt for serving

1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla

I also made it glutenfree: 1 cup almond meal 1/2 cup rice flour 1/2 cup coconut flout + 1/3 cup schredded coconut

Crust 1/3 cup granulated sugar 1 cup almond meal 1/4 cup brown rice flour 1/4 cup margarine 2 tablespoons brown rice syrup

1 cup almond meal or almond flour * 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper 1/2 teaspoon herbes de Provence 1/2 teaspoon garlic powder

Paleo Donut Holes INGREDIENTS: 2 1/8 cups almond meal 1/4 cup shredded coconut 2 Tbsp cocoa powder 1/4 cup maple syrup 2 egg whites 1/4 tsp salt 1/4 tsp vanilla extract DIRECTIONS:

Crust: 1/2 cup gluten - free oats, ground in food processor 1/2 cup almond meal (or almond slices ground in food processor) 4 Tbsp coconut oil or butter, melted 2 Tbsp erythritol, xylitol or other low - GI sweetener

In a medium bowl, whisk together 1 cup plus 1 tablespoon light spelt flour, 1/2 cup almond meal, 1/4 teaspoon kosher salt and 1/2 teaspoon baking soda until well combined.

Apple and Date Cupcakes with Coconut Icing Recipe inspired from this book 1/2 cup almond meal 3/4 cup fine brown rice flour 1/2 cup potato flour 2 tsp gluten free baking powder 1 heaped tsp cinnamon pinch of salt