Not exact matches
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.
P.S. — I have edited the recipe to say «1/2 -1
cup almond milk, or other dairy - free
milk» (
of course, you can use regular cows
milk, too, but
since the recipe is vegan it isn't listed).
Choosing
almond milk over regular
milk is over the right choice
since one
cup of almond milk contains only 60 calories, while regular
milk contains 146 calories.
I used the ratio from GF Gobsmacked, but by measuring
cup, not by weight... Used what I had in the house, so I used 1
cup of Celemix Rice Bread Mix (I buy it in Canada when I go up -
since there was no starch in it, I added 1/4 c
of Tapioca Starch to the dry) 1 1/4
cup of Vanilla
Almond Milk, 2 eggs and 1/4
cup canola oil.
I baked these yesterday using Authentic Foods Classical Flour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4
cup of brown rice flour, potato flour, and tapioca flour the recipe called for
since I had it on hand and used an
almond / coconut
milk blend instead
of regular
milk and they came out wonderfully.