One
cup of almond flour for all brands equals 112 grams on the food scale.
1
cup of almond flour for 1 cup of coconut flour?
Not exact matches
Simply place the
almonds and one
cup of the pumpkin seeds in a food processor and blend
for a couple
of minutes until a smooth
flour forms.
Since I have this already, my question is: when you say a
cup of almonds, what is the equivalent
for almond flour?
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
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.
Add all
of the ingredients
for the cookie
cups (
almond flour through salt) to a food processor.
I did not have oat or
almond flour, so I just swapped those out
for a total
of 2
cups of organic, GF long grain brown rice
flour.
2 eggs 1
cup oat
flour (use gluten free oat
flour for gluten free crepes) 1
cup milk
of choice (regular,
almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
ingredients:
for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4
cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1
cup (120 grams)
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3
cup (32 grams)
almond flour or finely ground
almonds 1/2
cup (120 grams) milk
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».
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)
For instance I just finished baking up a ton
of your «thin mints», and was low on
Almond Flour, so I just threw in what I had, about a
cup, and then added a half a
cup of raw Pecans to the food processor and continued as directed on the recipe.
Today I subbed 1/2
cup of sunflower seed
flour for 1/2
cup of the
almond flour.
Almond flour is much more
of a
cup to
cup substitute
for regular
flour.
For the Macarons: 1
cup Confectioners» Sugar 3/4
cup Almond Flour 2 large Egg Whites, at room temperature Pinch
of Cream
of Tartar 1/4
cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched
almond flour 1
cup macadamia nut
flour (or use all
almond flour) 1/2
cup arrowroot or tapioca
flour, or equal amounts
of both (omit
for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
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
;) 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.
1/3
cup almond flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes + extra
for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra
for topping pinch himalayan pink salt (optional)
Ingredients: 2
cups oats 3 ripe bananas 1 tablespoon cinnamon 1/4
cup of cacao nibs 1/4
cup goji berries 1/4
cup quinoa
flour (you could substitute
for brown rice flower,
almond meal..)
I found your recipe in your cook book - Squeezed out the juice
of 1/2
cup of pineapple, substituted 3/4 Cup Coconut Flakes for 1/2 Cup of Almond Flo
cup of pineapple, substituted 3/4
Cup Coconut Flakes for 1/2 Cup of Almond Flo
Cup Coconut Flakes
for 1/2
Cup of Almond Flo
Cup of Almond Flour.
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
In case someone wants to use weight measurements
for the
almond flour, mine weighed 100 grams per
cup or a total
of 300 grams.
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
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.
1
cup plus 2 tablespoons
of all - purpose
flour (She used King Arthur's) 1 teaspoon
of sugar 1 / 8th tsp
of salt 2 eggs 1 1/4
cup of unsweetened
almond milk 2 tablespoons
of butter, extra
for frying pan (melted) Filling — whatever you choose
My problem is I only have a half a
cup of flaxseed meal could I substitute some other
flour or meal
for the other
cup of flaxseed Maybe
almond meal or more coconut
flour
1
cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR
for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
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.
For the Cake: 3/4
cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4
cups superfine sugar 1 teaspoon vanilla extract 1
cup almond flour (meal) 1 teaspoon ground cinnamon (I used Vietnamese cinnamon) pinch
of ground cloves zest
of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder
1) 3/4
cup (about 110g)
of blanched whole
almonds (which can be either bought or made by soaking whole
almonds in hot water
for 15 minutes until the skins can be easily slipped off) 2) 2/3
cup of sugar 3) 2 large eggs 4) 1 teaspoon
of pure vanilla extract 5) 1 teaspoon
of baking powder 6) 1/4 teaspoon
of salt 7) 1 3/4
cup of all - purpose
flour 8) 2/3
cup (about 110g)
of chocolate, chopped into small pieces (you can also use chocolate chips)
Another substation is one
cup of almond meal
for 1
cup of almond flour.
1 3/4
cup of spelt
flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk
for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch
of sea salt
1 lb
of fish fillets (I used Alaskan wild cod) 1
cup of ground
almonds or
almond flour 2 eggs 1 tbsp
of arrowroot powder 1 tsp
of garlic powder 1/2 tsp
of coriander Salt and pepper to taste Coconut oil or olive oil
for frying
1) 1 1/2
cups of almond flour or
almond meal (I ground whole
almonds in the food processor) 2) 3/4
cup tapioca
flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1
cup milk 6) 1 ripe banana, mashed (around 1/2
cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter,
for frying the pancakes 11) 1 banana, sliced into small pieces (
for topping) 12) Honey (
for topping)
I substituted a half
cup of oatmeal
flour for an equal amount
of the GK multi-purpose
flour and used
almond milk and Melt margarine.
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.
3 tbsp rum 30 g (1/2 dl; 1/4
cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3
cup) whole milk 55 g (1 dl; 1/2
cup minus 1 tbsp) all - purpose
flour 15 g (1 tbsp) butter,
for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4
cup) sliced
almonds 1 1/2 tbsp powdered sugar, to caramelize
I followed the advice
of another reviewer and substituted 1
cup almond flour for 1
cup all - purpose.
Grated zest and juice
of 1 orange 3/4
cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3
cup apple sauce 2
cups all - purpose
flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1
cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3
cup sliced
almonds,
for topping (optional)
It calls
for half a
cup of almond flour and it seems like rather a little.
For the topping, I used
almond flour, decreased the brown sugar to 1/2
cup and added 1/2
cup of chopped
almonds.
For scones 3
cups old - fashioned oats 1/2
cup coconut
flour 1/4
cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4
cup + 2 tablespoons chilled coconut oil 1
cup cold unsweetened
almond milk 1/2
cup halved cranberries Zest
of 1 orange
Dairy - and Gluten - Free Citrus
Almond Cake makes 1 8 - inch cake ingredients: for the citrus almond cake: 4 eggs zest of 2 limes zest of 2 lemons 100 grams (1/2 cup) granulated sugar, divided in two 150 grams (1 1/2 cups) almond flour 1 teaspoon baking powder juice of 1/2 lemon 1/2 teaspoon koshe
Almond Cake makes 1 8 - inch cake ingredients:
for the citrus
almond cake: 4 eggs zest of 2 limes zest of 2 lemons 100 grams (1/2 cup) granulated sugar, divided in two 150 grams (1 1/2 cups) almond flour 1 teaspoon baking powder juice of 1/2 lemon 1/2 teaspoon koshe
almond cake: 4 eggs zest
of 2 limes zest
of 2 lemons 100 grams (1/2
cup) granulated sugar, divided in two 150 grams (1 1/2
cups)
almond flour 1 teaspoon baking powder juice of 1/2 lemon 1/2 teaspoon koshe
almond flour 1 teaspoon baking powder juice
of 1/2 lemon 1/2 teaspoon kosher salt
For the crust: 3/4
cup pecans 1/4
cup almond flour 1 teaspoon cinnamon 1 tablespoon coconut oil 1/2 heaping
cup soft pitted dates Dash
of sea salt