I made these yesterday using gluten - free oats ground to make oat flour, cooked quinoa instead of quinoa flakes, 1 egg instead of the flax egg, greek plain fat free yogurt instead of the coconut yogurt, regular sugar instead of coconut sugar, and added about 1/4
cup flax meal.
1 1/2 cups rolled oats 1 1/2 cups quick oats 3/4
cup flax meal 3/4 cup unsweetened shredded coconut 9 tablespoons hemp protein powder 9 tablespoons raw cacao powder 6 tablespoons hemp seeds 6 tablespoons chia seeds 6 medjool dates, pitted and chopped small 1/4 cup plus 2 tablespoons brown rice syrup 1/4 cup plus 2 tablespoons raw honey 3 tablespoons coconut oil 1/4 cup plus 2 tablespoons cashew butter 3 teaspoons vanilla extract
2 cups almond - 1653 1/2
cup flax meal - 280 1/2 cup shredded coconut (They had this listed by weight so I estimated 4 ounces)- 750 1/2 cup unsalted almond butter - 791 1/2 cup coconut oil - 940 1 tablespoon agave nectar - 60
I used 1/4
cup flax meal, 1/2 cup wheat protein isolate (whey would probably work too), and 1/4 cup oat fiber.
3/4
cup flax meal 2 tablespoons of olive oil 1 tablespoon of water 1 teaspoon of salt 1 teaspoon of garlic powder 1 egg, whisked until frothy
In this variation, I substituted 1/4
cup flax meal for 1/4 cup of the rice flour called for in the original recipe.
So the second batch I added a splash more vanilla extract, about 1/8 teaspoon cinnamon and 1/4
cup flax meal.
1 Cup Almond Flour 2 Tblspn Coconut Flour 1/4
Cup Flax Meal 1/2 tsp sea salt 1/2 tsp baking soda 1/4 (plus 1 Tblspn) grapeseed oil 1/8 cup honey 4 eggs
I used half
cup flax meal and half cup ground pumpkin seeds.
Ingredients: 4 cups active sourdough starter 4 tbsp sunflower seeds 1/2 cup flax seeds (see note 2) 2 tbsp poppy seeds 9 - 10 cups white, unbleached flour 1
cup flax meal (see note 1) 2 1/2 cups cold water 1 tbsp salt 1/3 cup olive oil 1/3 cup honey
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
1 1/2 cups raw almonds 1/2 cup raw walnut halves 1/2 cup raisins 1/2 teaspoon Kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon vanilla paste 1/2 cup dessicated (unsweetened) coconut 1/4
cup flax meal Zest of 1 tangerine 1/3 cup dried cherries
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)
9
cups flax meal 4 1/2 T baking powder 22 eggs, or equivalent 4 1/2 tsp salt 4 1/2 T sweetener (using the lower measurement) 2 1/4 cups water 1 1/2 cups coconut oil
Not exact matches
1/3
cup chia or
flax meal (it's best to freshly grind chia /
flax seeds into a
meal, so if you have whole seeds and a grinder, that will work)
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
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden
flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
dried oregano (or other herb of choice - basil or italian season blend are also yummy) oil for cooking for coating: 1/2
cup seasoned breadcrumbs 1/2
cup ground
flax meal
Hi DK, I have a Biscotti recipe in hand... I have all ingredients in hand except for silken tofu... it calls for 3/4
cup of silken tofu... I have
flax meal at hand... will i be able to substitute
flax meal for silken tofu and still get the same texture?
4 Tbsp
flax meal / ground
flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1
cup regular cut oats 2 ripe bananas 2
flax eggs (2 tbl of
flax seed
meal mixed with 6 tbl of water) 1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate chips as well
I tried increasing the
flax seed
meal to 1/2
cup and reducing the cashew flour to 1 3/4
cups but the
flax seed
meal still didn't shine through.
I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond
meal, fortunately the texture is excellent, 1/2
cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4
cup, substituted Hemp Seed for
Flax meal and Volia!
Do you happen to have a weight for the 1/4
cup of
flax meal?
When you measure the
flax meal, do you pack it into the measuring
cup the way you pack almond flour?
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».
Then add 1/2
cup of the milk, extracts,
flax meal, extracts, spices, baking powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.
2
cups of all - purpose flour 1/2
cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of
flax seed
meal 1/2 teaspoon of salt 1/2
cup of crunchy peanut butter 1/4
cup of creamy peanut butter 1
cup of almond milk 2 tablespoons of butter 2 eggs 1/2
cup dark chocolate chips (optional)
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.
Butterscotch Cake Batter 1/2
cup (90 g) teff flour 1/2
cup (90 g) potato starch 1/2
cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4
cup (30 g) white rice flour 1/4
cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden
flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2
cup (115 g or 1 stick) unsalted butter 1 1/4
cup (275 g) dark brown sugar 1/2
cup (100 g) white granulated sugar 1/2
cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4
cup buttermilk
Stir 1 tablespoon
flax meal into 1/4
cup hot water.
2 1/4
cups white rice flour 1 1/2 teaspoons xanthan gum or carrageenan 1/4 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons
flax meal in 1/4
cup water 2 teaspoons vanilla 3/4
cup sugar (evaporated cane juice) 1 package vegan nondairy cream cheese (8 ounces) 1/2...
So for this recipe, you'd want to use 1/2
cup of soy, rice or coconut yogurt and additional 2 tablespoons of
flax meal.
If you are vegan or egg allergic, try creating an egg substitute by using 1/4
cup soy, rice or coconut yogurt mixed with 1 tablespoon of
flax meal or chia seeds per egg.
1/4
cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2 teaspoon (36 g) yellow corn
meal 1/4
cup plus 2 tablespoon (60 g) corn starch 1/4
cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1
cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4
cup (30 g) golden
flax meal
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)
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.
1
flax egg (1 tbl of flaxseed
meal or a
flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
9 tablespoons of ground
flax seed
meal 1/4
cup of brown sugar 1/4
cup of agave nectar or maple syrup 1 egg 1 tablespoon of water 1/2
cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5
cups of rolled oats (I used organic) 2 tablespoons of organic cocoa nibs
plus 2tbs and increased the
flax meal to 3/4
cup.
I added a shallot and a 1/4
cup of golden
flax meal to the meatball mixture and next time I would omit the 1/2 tsp.
· 1.5 tbsp golden
flax meal + 3 tbsp water · 3/4
cup spelt flour · 1/4
cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4
cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
1/3
cup maple syrup 1/3
cup honey 1 Tbs vanilla 1/2
cup coconut oil 5 c. rolled oats (not quick) 1 c. chopped almonds 1/2 c.
flax meal 2 tsp.
You can also add in: 1/8
cup flax seed
meal, 1/8
cup chia seeds, 1/8
cup sunflower seeds.
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.
Happy birthday mom!!!! Granola: 3
cups old fashioned oats 1/4
cup flax seed
meal 1/4
cup wheat germ 1/4
cup slivered almonds 1/4
cup chopped pecans or walnuts 1/4
cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2
cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1
cup dried fruit Directions: Preheat oven to 300 1.
1
cup of cooked quinoa 3 ripe bananas 1/4
cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1
cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1
cup of gluten free rolled oats (again Bob's Redmill) 1/2
cup of toasted coconut flakes 3 tablespoons of
flax seed
meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4
cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)
1
cup of
flax seed
meal doesn't equal 1
cup of
flax seeds.
Cookies: 1/3
cup Earth Balance natural shortening 3/4
cup sugar 2 1/4
cups white rice flour 1 1/2 teaspoon xanthan gum 1/4 teaspoon baking soda 1 teaspoon baking powder 1/4
cup applesauce 2 teaspoons
flax meal in 1/4
cup water 1 teaspoon vanilla extract
Hi Tobbe — the next time you make the wraps, use 1
cup of
flax seed
meal (not 1
cup of
flax seeds).