I replaced the egg with 1/4
cup liquid egg substitute and the heavy cream with some homemade soy yogurt.
Ingredients: PIE: — 4 cups of sweet potatoes, peeled and cut into roughly equal sized pieces — 1 banana — 2 tbsp of light butter — 3 packets of Splenda No Calorie Sweetener — 1 tsp salt — 1 tsp nutmeg — tsp fresh lemon juice TOPPING: — 1/2 cup Jet - Puffed Marshmallow Creme — 1
cup liquid egg whites — 1 tbsp sugar — 1 tsp vanilla extract
1 medium (188g) cooked sweet potato 1 banana 1/2
cup liquid egg whites 1/2 cup whey (unflavored) 1 tbsp coconut flour (or a combo of ground oats + ground almonds)
Ingredients 1 cup Brown Rice Flour 1 cup Quinoa Flour 1 cup Arrowroot Flour 1 cup Tapioca Flour / starch 2/3 cup or unflavored protein powder (I use Genuine Health Proteins +) 3.5 tsp xanthan gum 1 tsp sea salt 3 Tbs coconut oil 2 Tbs instant yeast granules 4 egg whites (or 1 / 2
cup liquid egg whites) room temp 1.5 cups hot water
1
cup liquid egg whites 1/2 cup chocolate hemp protein powder 1/2 cup buckwheat flakes 1/2 cup cocoa powder 2 cooked beetroots 1 teaspoon toffee flavdrops
Not exact matches
One tip that I have, to cut down on dishes is to measure out the
liquids in the measuring
cup, one at a time, and then use the same measuring
cup to beat the
egg in.
baking soda 1/4
cup goji berries 8 drops
liquid stevia 1/2
cup mixed seeds, pumpkin, sunflower, sesame 1/4
cup pistachios roughly chopped 1/4
cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1 large
egg
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large
eggs, room temperature 1/2
cup water or cranberry
liquid, warm to touch 1/2
cup mayonnaise, yogurt or dairy - free yogurt 1/2
cup canned whole berry cranberry sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Red Velvet Base: 1 3/4
cups all - purpose flour 1/4
cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1
cup unsalted butter, melted 2
cups granulated sugar 3 large
eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon
liquid red food coloring
Use a ladle or measuring
cup to very slowly drizzle about a quarter of the hot
liquid into the
egg mixture, then pour all of the
egg / half - and - half mixture back into the saucepan.
Into a
liquid measuring
cup break the
egg, add enough of the buttermilk to measure a total of 1/2
cup, and beat the mixture with a fork.
If no
liquid is called for, as in Bob's Red Mill GF Brownie Mix, use 3
eggs and 1/2
cup butter or coconut oil.
You will get about 2
cups of dyeing
liquid which should be enough for 3 - 4
eggs.
2oz cream cheese 2oz grated parmesan cheese 1
cup raw broccoli 1
egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up
liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)
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
eggs, lightly beaten 1
cup water 2 tablespoons vegetable oil 2 tablespoons
liquid honey 1 teaspoon cider vinegar 2 3/4 White Bread Flour Mix
In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3
cup orange
liquid, and
eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
In a small bowl or
liquid measuring
cup, whisk together
egg,
egg yolk, and 2
cups milk.
* 4
eggs * 1 teaspoon gluten - free soy sauce or Bragg's
liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon salt * 1/3
cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2
cup shredded Napa cabbage * 1/3
cup finely sliced green onion
I rarely meet other people named Corinne / Corrine) First, if you're using
liquid egg whites, the conversion should be 2 Tbs per
egg white so you only need 8 Tbs (or 1/2
cup).
1
cup (2 sticks) salted butter, room temperature 1 1/4
cups powdered sugar 1
egg 2 teaspoons vanilla extract
liquid 2 3/4
cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt
1 1/3
cups coconut oil 1
cup coconut sugar 2 1/2
cups tapioca starch (flour) 2
cups almond flour 1/2
cup coconut flour 2 teaspoons baking powder 1 teaspoon sea salt 4 hormone - free omega 3
eggs 2 teaspoons
liquid stevia (or stevia leaf) 1 teaspoon pure vanilla extract
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1
cup vegetable oil 1
cup granulated sugar 2
eggs, must be room temperature 1 tsp vinegar 1/4
cup cocoa powder 1/4
cup liquid red food color 1 tsp pure vanilla extract 1/2
cup buttermilk, must be room temperature 1
cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2
cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions: 1.
Whisk the
egg, milk in a
liquid measuring
cup
I was worried if the 3/4
cup egg whites was correct but it seems to be, although I had to use Eggbeaters since I didn't have that many
eggs or
liquid egg white.
1/2
Cup Unsweet Applesauce 1 Cup Unsweet Almond / Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed bana
Cup Unsweet Applesauce 1
Cup Unsweet Almond / Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed bana
Cup Unsweet Almond / Coconut Milk blend (any milk of choice) 3
Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops of
Liquid Stevia (you can add 1/2
cup dry sweetener or 3 TB of sweetener of choice or a mashed bana
cup dry sweetener or 3 TB of sweetener of choice or a mashed banana)
You will need to reduce / delete my additional 1/4
cup water /
liquid recommendation and if you use # 4, I would use the pectin or gelatin needed for the
egg conversion but delete the 1 teaspoon fruit pectin in the recipe.
Carbonated Water An easy hack for substituting
eggs is to simply replace 1/4
cup of the recipe's
liquid with carbonated water.
Add the following: one
egg, five drops of
liquid stevia, about half a teaspoon of vanilla, and about 1/4
cup of melted ghee
• 1
cup cornmeal (we used Bob's Red Mill, medium grind) • 3
cups all — purpose flour • 1 1/3
cups sugar • 2 tablespoons baking powder • 1 teaspoon salt • 1 fresno pepper, chopped • 1/3
cup liquid coconut oil • 2/3
cup unsalted butter, melted • 2 1/2
cups whole milk (we used goats milk) • 2 tablespoons Yellowbird Habanero Hot Sauce • 2 tablespoons honey • 4
eggs, beaten
This eggless recipe included an extra
cup of flour and an extra
cup of
liquid than that found in a standard vanilla cake recipe (which usually contains 1
cup butter, 2
cups sugar, 3
cups flour and 4
eggs).
On the coconut conversion chart above how much
eggs and
liquid are to be used to replace one
cup of flour?
1.5
cups of Almond Milk and 2
eggs seems like a lot of
liquid when I compare it to your Almond Flour Waffles which have only 4
eggs and no
liquid.
In a
liquid measuring
cup, use a fork to mix together the
egg and extracts.
3/4 -1 # fresh tomatoes, peeled and chopped, retaining
liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2
cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2
cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large
egg white (I misread this and used a whole
egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
Slowly add a
cup of the warm
liquid to the
eggs and whisk, then add this mixture back to the bowl with the rest of the
liquid and mix well.
In general, for every one
cup of coconut flour, you will need to use six
eggs in addition to approximately one -
cup liquid such as coconut or almond milk.
1
cup coconut flour — 3 - 5
eggs 1
cup wheat flour — 1/2
cup coconut flour 1
cup milk / water / other base
liquid — use approximately 2
cups with coconut flour
2
cups gluten free all purpose flour — I use Pamelas brand all OR 2
cups whole - wheat pastry flour 1 1/1
cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3
cup coconut oil —
liquid 1/2
cup honey 2
eggs 1
cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
1) 1 1/2
cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too
liquid 2) 1/2 teaspoon of salt 3) 1/3
cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3
cup whole milk 5) 1/3
cup water 6) heaping 1/3
cup fresh Parmesan cheese, finely grated 7) 2 small
eggs (or 1 large
egg)
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1
cup grated zucchini,
liquid squeezed out * 2 slices whole wheat bread 1/4
cup seasoned breadcrumbs 1 large
egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp dry oregano 1/4
cup fresh parsley, chopped 2 tsp olive oil kosher salt and fresh pepper Nonstick cooking spray or olive oil for cooking 1 batch Tzatziki sauce (recipe below)
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3
cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked
egg and continue mixing until well combined (mixture will be quite
liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
In a
liquid measuring
cup combine the buttermilk,
eggs, and vanilla.
In a
liquid measuring
cup, beat the
eggs, milk, and vanilla until combine.
hmm if i mixed 6
eggs with half a
cup of coconut flour (around 64g im in the uk) that would be like a runny
liquid..
My niece has stomach problems and is allergic to wheat, dairy and
eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and
egg replacer, (recipe called for 2 1/4
cup flour, 1 1/3
cup butter, 5
eggs) but when I mixed it up it was like paste and
liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??
Remove the pan from the heat and pour 1/4
cup of the hot
liquid mixture into the bowl with the
egg mixture.
Coffee Liqueur Cookies 2/3
cup + 2 1/2 tablespoons sugar (5/6
cup) 1/3
cup butter 1/6
cup cooled coffee (40 ml if you have a
liquid measuring
cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1
egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1
cup + 6 tablespoons AP flour (1 3/8
cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon
First - way too many
eggs... my recipe is: 1
cup flaxmeal, 1/2
cup buckwheat flour, 1/2
cup coconut flour, 1/2 teaspoon sea salt, 1.5 teaspoon baking powder, «whey» from a can of coconut milk (
liquid from bottom of an unshaken can - cream should be separate), 4 large
eggs, 1/4
cup olive oil.
In a
liquid measuring
cup, stir together the buttermilk, vegetable oil,
egg, and
egg white.