Not exact matches
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.
1/4
cup ground
almonds 1/8
cup of brown rice
flour 1 tsbp coconut
flour 1/4
cup of unflavored or vanilla whey (
if you're going unflavored, use ours!!!!) 1/8
cup of coconut sugar 1/2
cup almond milk 1 - 2 tsps vanilla essence
2
cups blanched
almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
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
If it's as absorbent as coconut
flour, then you'll need about 1/2
cup of pumpkin purée in place
of the
almond milk.
Would I still use 3
cups if using
almond flour instead
of grinding whole nuts?
Because a
cup of fine meal versus a
cup of ground
almonds (my way) would mean more actual
almonds in the meal, I'd remove about 1 - 2 Tbsp (15 - 30 ml)
of meal per
cup if you're using the pre-packaged
almond flour and see how that goes.
However,
if you like you can omit the 1/2
cup (55 grams)
of ground
almonds and just use 1 1/2
cups (195 grams) all purpose (plain)
flour.
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
If you like you can buy ground
almonds (called
almond meal or
flour), but I normally just put 1/2
cup (55 grams)
of either whole, shaved, or slivered blanched
almonds into my food processor and process them until finely ground (texture similar to corn meal).
1/4
cup unflavoured whey protein 1/4
cup ground
almonds (plus a bit extra,
if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut
flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest
of half an orange 50g white chocolate 6 flaked
almonds
1) 3
cups almond flour 2) 3 large eggs 3) 1/2
cup honey 4) 1/2
cup butter or ghee or coconut oil at room temperature — extra for greasing
if not using paper muffin molds 5) 1 tablespoon
of orange zest 6) 2 teaspoons
of baking powder 7) A pinch
of salt 8) 1/2
cup of slivered
almonds
175g or 1.5 sticks dairy free margarine (or butter) 200g / 1
cup sugar 2 large eggs 450g / 3 & 1/4
cups all purpose gluten free
flour blend 1 tsp xanthan gum (omit
if included in your
flour blend) 1 teaspoon gluten free baking powder 1/2 tsp vanilla extract 1/2 tsp
almond extract 1 lb bag
of hard clear candies (like Jolly Ranchers)
1
cup of old fashioned rolled oatmeal 1/2
cup coconut
flour 4 jumbo eggs 1
cup of milk (goat, cow,
almond or coconutmilk,
if you use canned coconut milk use half water half coconut milk) 1/2 tsp baking soda 1/2 tsp apple cider vinegar (the secret to making these pancakes rise.
Omit the cocoa and add an extra 1/4
cup of oats; use
almond flour or white
flour instead
of oats
if you're not into texture.
If substituting
almond flour, yes, use the same measurement
of 1/4
cup.
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.
280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2
cup water (1/4
cup for marinade, 1/4 for crust) 1/2
cup almonds Handful
of fresh basil 1/4
cup cornstarch 1/4
cup plain
flour (gluten - free
if necessary) 6 CHOC Chick Raw Cacao Butter beans Salt and pepper, to taste
3 overripe organic bananas 1/2
cup of gram
flour (chickpea
flour) 1/2
cup of gluten - free muesli 1/2
cup of almond flour (or wholegrain spelt
flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of coconut sugar 1/2
cup of plant milk 1 tsp
of vanilla essence or paste 1 tsp
of cinnamon 1 tbsp
of coconut oil 2 tbsp nut butter (I prefer
almond or cashew) 1 tsp
of gluten free bicarbonate
of soda Optional: berries, fresh or frozen
These looks SO yummy...
If I wanted to use
almond flour instead
of butter, would you recommend using more, less or leaving it at 1/2
cup?
If I were to try it, rather than 1
cup of almond meal, I would use only 1/4
cup of coconut
flour.
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste
of salted butter in all my baked goods) 1
cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure
almond extract 1 1/2
cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4
if using unsalted butter) teaspoon kosher salt 1/2
cup buttermilk 7 ounces sweetened, shredded coconut
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit
if using ginger ale) 2 3/4
cups gluten - free high - fiber
flour blend
of choice 2 1/2 teaspoons xanthan gum (omit
if included in your
flour blend) 1/4
cup dry milk powder, or dairy - free milk powder,
almond meal, buck - wheat
flour, or brown rice
flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
It is a little more on the expensive side as it uses three
cups of almond meal, but
if you are on a budget and not gluten intolerant you can swap the
almond meal for plain
flour on a 1:1 ratio.
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin seeds 3/4
cups of buckwheat
flour 1/2
cup of brown rice
flour 1/2
cup of almond flour 1/3
cup of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2
cups of full - fat canned coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of sunflower seeds (or more pumpkin seeds
if you prefer) for sprinkling on top
-- Soy or Rice / Quinoa milk instead
of Almond milk — Canned 100 % Pure Pumpkin instead
of the bananas — Substitute whole oats for some
of the
flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more
of a snack and less
of a dessert —
If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
* 1 1/4
cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest
of 1 lemon * 2
cups fresh blueberries (I used frozen blueberries) * 2 1/4
cups Silvana's Gluten - Free All - Purpose
Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2
cup canola oil (I used melted coconut oil instead) * 1
cup Homemade Cashew or
Almond Milk, or store bought (I used homemade
Almond Milk; you may use dairy milk
if you like) * 2 teaspoons pure vanilla extract
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4
cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons
flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4
cups chicken - style vegetable broth 4
cups unsweetened
almond milk 1 tablespoon vegan Worcestershire sauce (or regular
if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4
cup flat - leaf parsley, minced 2 teaspoons lemon juice
If you don't have
almond meal, use another 1/2
cup of all - purpose
flour.
It wouldn't no — it's too dry but
if you want to remove grains I'd use
almond flour, I'd replace it with 1.5
cups almond flour, and 1 tablespoon
of coconut!
If desired you may cook this recipe with only
almond flour by increasing it to 2
cups instead
of 1
cup and this way you wont have to use whole wheat
flour or amaranth.
1
cup of almond flour (
if you're patient, all it takes is
almonds and a food processor... or you could buy a package in the gluten - free baking section
of most markets)
I haven't tried it but the general rule is that for every 1
cup of almond flour you can use 1/3
cup coconut
flour (plus 1 - 2 more eggs, plus water
if too thick).
1/2
cup baked sweet potato 2 x-large eggs, or the equivalent
of 1/2
cup (sometimes I use half egg whites) 1/2
cup almond milk (you can add a splash more
if the batter is too thick) 1/4
cup oat bran 1/4
cup almond meal
flour 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp cloves 1/4 tsp ginger A couple shakes
of sea salt
Hi Natalie, I haven't tried it with coconut
flour but
if I were to substitute it, I would use less coconut
flour and more liquids (add an egg) as coconut
flour is a lot more absorbent (I generally use about 1/3
cup coconut
flour per
cup of almond flour).
If you want to use just coconut
flour for the whole recipe, use 3/4 -1
cup of coconut
flour instead
of the
almond flour.
If you want to do a dairy - free version
of these coconut
flour pancakes, you can replace the milk with 1
cup of almond milk OR coconut milk + 1.5 Tbsp
of lemon juice OR 1 Tbsp
of vinegar to make buttermilk.
Try one
of the following alterations (applies to recipes that are difficult to roll out): 1) substitute part for the
almond flour with flax meal (add a splash
of water
if needed for the consistency) 2) add 1 tablespoon
of psyllium powder (again, add a splash
of water for consistency) 3) use 1 egg and reduce the amount
of melted butter by 1/4 -1 / 3
cup I hope this helps!
If you use any
flour besides
almond flour, increase the amount
of nut butter to half a
cup (to replace moisturizing fats from
almond flour) and however much unsweetened
almond milk (or milk
of choice) as it takes to achieve a thick yet spreadable batter.
1 1/2
cups almond flour (or any combination
of nut
flours) * 1/2
cup coconut
flour 1/3
cup coconut or unrefined cane sugar 1/4 teaspoon salt 1 teaspoon baking powder 2 eggs (room temperature) 1 1/2 teaspoon
almond extract (gluten - free) 1/2
cup coconut oil (use raw
if you don't mind a more coconut» y flavor, or refined for a more neutral flavor) 1/4 - 1/2
cup of raspberry jam (or any flavor jam)
Try this simple recipe: 1
cup of buckwheat
flour, 2 tablespoons
of olive (or other oil)
if required, 1/4 teaspoon
of Celtic sea salt, soy milk, rice milk,
almond milk or other milk alternative.
1
cup of old fashioned rolled oatmeal 1/2
cup coconut
flour 4 jumbo eggs 1
cup of milk (goat, cow,
almond or coconutmilk,
if you use canned coconut milk use half water half coconut milk) 1/2 tsp baking soda 1/2 tsp apple cider vinegar (the secret to making these pancakes rise.
If you don't have access to quality protein powder, which is used in this recipe, you can substitute it with 3 tablespoons
of almond flour + 1 tablespoon
of psyllium husk powder OR just use 1/4
cup almond flour instead
of the protein powder.
Only
if you substitute with coconut
flour, you should use just 1/3
cup of coconut
flour for 1
cup of almond / flaxmeal.
Brownie Base: 1 1/3
cup almond flour 3/4 to 1
cup Swerve Sweetener (more
if you like it sweeter — you can also substitute 1/4
cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3
cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2
cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4
cup to 3/4
cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill
almond milk cream cheese, but regular cream cheese will work too) 1/2
cup butter, softened 2/3
cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter
If you need to make these nut - free, use only coconut
flour (1/3 - 1/2
cup) instead
of coconut &
almond flour combination.
If you don't have any coconut allergies, you could try using that, but you would need to use much less coconut
flour than the 1
cup of almond flour in the recipe.
But, give it a try
if almond flour isn't your
cup of tea.
If you use coconut flour instead, then you'll need to adjust the amounts: 1/3 cup of coconut flour for every cup of almond flour, plus more eggs (1 extra egg per every 1/3 cup), plus more almond milk if the dough is too thic
If you use coconut
flour instead, then you'll need to adjust the amounts: 1/3
cup of coconut
flour for every
cup of almond flour, plus more eggs (1 extra egg per every 1/3
cup), plus more
almond milk
if the dough is too thic
if the dough is too thick.
If your recipe calls for 3
cups of all purpose
flour start out with 1
cup almond flour, 1 1/2
cups tapioca
flour, and 1/2
cup coconut
flour and see how your batter feels.