Try substituting 1/4
cup of almond flour with 1/4 cup of coconut flour.
In a plate, mix 1/4
cup of almond flour with paprika, garlic salt, and pepper.
Not exact matches
Chocolate Layer Cakes
with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or
almond butter 3/4
cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Just made
with rice
flour added 1/2
cup oil to substitute the dryness
of rice
flour and 1/2
cup of almond milk no sour cream!!
I subbed 1
cup of the regular
flour with almond meal and reduced regular sugar by 1/2, it worked out great.
1
cup tapioca
flour 1
cup almond flour 1/2
cup coconut
flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate
of soda 1 tsp apple cider vinegar (
with the mother)
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.
Line muffin pan
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
with paper liners - In the bowl
of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the
flour,
almond meal, cocoa powder, baking soda, baking powder, and salt -
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
but hopefully someone else will benefit... I have had good luck in almost all cases replacing
almond flour with: 1/2 tapioca
flour (a bit more than half) 1/2 coconut
flour (a bit less than half) 2 extra eggs per 1
cup of flour
Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda
Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hy
Almond flour — coconut
flour (although it is pure coconut made
flour, not commercial one
with lecitine and such) And since I saw it was crumbly, I used 1/3
cups of almond milk to hy
almond milk to hydrate.
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)
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1
cup)
of margarine made
with 80 % vegetable oil, softened 3/4
cup granulated sugar 3/4
cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3
cup all purpose
flour 2 dark chocolate caramelized
almond Perugina chocolate bars Directions: 1.
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.
Churro Inspired Donuts: 1
cup flour 1/2
cup sugar 1 1/2 tsp baking powder 1/2
cup almond milk 1 flax egg (1 tbsp flax mixed
with 3 tbsp
of water) 1/4
cup coconut oil
A delicious, but a little more calorie dense, option is to replace 1
cup of flour with almond flour / meal.
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.
So what I love most about this rendition is that it is basically 1/4
cup of the following ingredients — palm shortening, coconut sugar, dairy - free chocolate chips and dark chocolate, along
with almond flour and a sprinkle
of coconut
flour.
First, it appears that the only ingredient
with carbs is the
almond flour itself,
with 6 g total per 1/4
cup, and 3
of those g are fiber.
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.
Just made these gluten free replacing the 2
cups of spelt
with 1
cup almond meal, 1/2
cup tapioca starch and 1/2
cup chickpea / besan
flour.
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.
I haven't substituted sesame
flour with almond flour in this recipe but I would use just 1/4
cup of water (or maybe even less).
What I sometimes do is use the ABi5 basic idea,
with either their mix or Pamela's, often substituting 1/2 to 3/4
of a
cup of something else (eg millet, buckwheat,
almond flours) per 3.5
cups to change it up.
Put the cottage cheese into a bowl
with all but 1/4
cup of the Parmesan cheese, the
flour, ground
almonds, baking powder, sun - dried tomatoes, basil, water, and eggs, and season
with salt, then mix all together.
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
1) Combine the dry ingredients (
almond flour / meal, tapioca
flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter in the middle
of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm
with cut bananas drizzled in honey
I have been completely wheat free for going on 60 days and can not wait to dig in tonight —
Of course, now that I have started baking with almond flour (I actually used 1 cup almond, 1 cup flax in this recipe today because I was almost out of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatio
Of course, now that I have started baking
with almond flour (I actually used 1
cup almond, 1
cup flax in this recipe today because I was almost out
of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatio
of the
almond) I am coming across articles and blog posts that describe the «horrors»
of baking with nut flours becuase of oxidizatio
of baking
with nut
flours becuase
of oxidizatio
of oxidization.
I recall that Elana doesn't care for Bob's
almond flour, but I had it on hand to finish up, so I used 2
cups; then I added almost 1/2
cup of Honeyville's
almond flour; the kind that has the
almond flecks in it; then rounded up the 1/2
cup with 2T coconut
flour.
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed
with 4 tablespoons
of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work as well) 1 medium pear (grated
with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons
almond or cashew milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free
flour (I used Bob's Redmill) Walnuts for topping (optional)
I substituted the wheat
flour with spelt
flour (and used about 1 1/2
cup instead
of 1/2
cup — the
almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2
cup of maple syrup (could have gone for less, too!)
For a traditional graham cracker crust, replace the
almond flour and pecans
with 1-1/2
cups of finely - crushed graham crackers (about 10 - 11 sheets).
To make the
flour, simple take a
cup of dry nuts (
almonds, cashews, sunflower seeds) and grind them
with a coffee grinder or magic bullet type blender until a fine
flour like substance appears.
2 - 3 medium ripe bananas 1/4
cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4
cup coconut sugar 1/4
cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed
with 3 tablespoons
of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25
cups oat
flour (you can make your own by blending in a food processor down to
flour) 3/4
cup almond meal 1/2
cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3
cup of vegan, dark chocolate chips
I ended up making a few changes to the crust: I didn't quite have two
cups of almond flour in the house, so I modified it a bit
with coconut
flour, walnuts, and cashews.
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp
almond extract 1 tsp pur vanilla extract 3 1/4
cups all - purpose unbleached
flour 1 Tbsp baking powder Zest
of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips
with a little
of the dry mixture before folding into the dough to prevent clumping and sticking.
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4
cup olive oil 1/4
cup maple syrup 3/4
cup pumpkin puree (not pie filling) 1/2
of a medium ripe banana, mashed 1/2
cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2
cup water 1
cup + 1 Tbsp gluten free rolled oats 1/2
cup + 1 Tbsp
almond meal (ground from raw
almonds) 1 1/4
cup gluten free
flour (I used Bob's Redmill) Optional: Topped
with pepitas and walnut 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.
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the
flour and wheat bran
with just over 1 and 1/2
cups of my usual gf
flour (1:1:1
of chickpea
flour: arrowroot
flour:
almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1
cup of mix) and they turned out fantastic!
Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4
cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th
cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets
with parchment paper.
(I like the texture
of Trader Joe's
almond meal the best) 1/2 C Quinoa flakes I filled 2/3
of a 1/2
cup measure
with Tapioca
flour and then the rest
with Sorghum (total 1/2 C) 1/2 Tblsp
of Flax Seeds.
Ingredients for the Topping: 1
cup Namaste Gluten Free
Flour 1/4
cup granulated sugar 1/3
cup brown sugar, packed 1/8 tsp (generous pinch)
of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced
with two knives 1/2
cup quick - cooking oats 1
cup sliced
almonds (or walnuts), divided
I am making
cup cakes
with Almond Flour and it calls for 1
cup of Splenda.
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
I've been making various muffin in a
cup recipes for a few years now but typically
with ground flax instead
of almond flour and baking powder instead
of soda.
There is a step missing in the meringue section
of this recipe - I'm assuming you grind the freeze dried strawberries in a food processor, reserve 1/4
cup, and combine the rest
with the
almond flour, which becomes the
almond mixture you add at the end
of the first step.
I just made this recipe, but substituted the
almond flour with 3 parts coconut
flour and 1 part tapioca
flour (I doubled the recipe so the final mix was 3/4
cup each coconut and tapioca
flour and 2
cups of coconut milk).
Try 1/2
cup almond flour for this recipe
with 1/4
cup of your tapioca
flour.