Not exact matches
cake 10 large egg whites,
at room temperature 1
cup cake
flour 1 1/4
cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon cream
of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat
coconut milk
At a time, add 1/4
cup of flour and shredded
coconut and beat well on low speed.
* 1 1/2 sticks butter
at room temperature * 4 ounces cream cheese,
at room temperature * 1 1/2
cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2
cup rice
flour * 1/2
cup sorghum
flour * 1/2
cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3
cup dried, unsweetened
coconut, plus extra for sprinkling
Start with 1/3
cup and if batter is too liquid, add a bit a teaspoons more
of coconut flour at a time.
Maybe mix everything together (but just one
cup of almond
flour) and then add
coconut flour a tablespoon
at a time until you get a good batter.
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 3/4
cups whole wheat pastry
flour 1/4
cup unsweetened shredded
coconut 1 stick
of butter,
at room temperature 1 organic egg 1/4
cup olive oil 3/4
cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes Juice
of two limes
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
For convenience sake, here is the ingredient list: 1 1/2
cups almond
flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later
at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
For the cake: 8 oz (2 sticks) butter,
at room temperature (plus additional for greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated milk 1 tsp vanilla extract 1 tsp
coconut extract 1/2
cup cream
of coconut
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
Peanut Butter Cookies: 1/2
cup unsalted Butter,
at room temperature 1/2
cup Natural Creamy or Crunchy Peanut Butter 1
cup Coconut Sugar 1/2 teaspoon Molasses 2 Large Eggs 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder 1/2 teaspoon Pink Salt Dash
of Cinnamon 1/2
cup Oats 3/4
cup Whole Wheat
Flour
* 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
So, we're looking
at a whole
cup of coconut flour (which is a very thirsty
flour by the way) and only 2 tablespoons
of milk as the «thinning» liquid.
2
cups (5 dl) fine spelt
flour 1/2
cup + 2 tbsp (1,5 dl) wholemeal rye
flour 4 tbsp cacao powder 6 tbsp (1 dl) whole hazelnuts 6 tbsp (1 dl) sunflower seeds 3 tbsp (1/2 dl) chia seeds 1,5 tsp bicarbonate
of soda (baking soda) 1 tsp sea salt 1/2 tsp powdered vanilla 75 g good quality dark chocolate (
at least 70 %), roughly chopped... 2
cups (5 dl) unsweetened yogurt 1 large organic banana, mashed 3 tbsp (1/2 dl) maple syrup... unscented
coconut oil + chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
1/2 stick butter (4 tablespoons),
at room temperature 4 tablespoons
coconut oil 4 eggs 12 oz can evaporated milk 14 oz can
coconut milk 1 1/2 teaspoons vanilla extract 3
cups glutinous rice
flour, like Mochiko (available
at Japanese markets) 1/2 to 1
cup sugar 2 teaspoons baking powder 2 tablespoon matcha powder 1 big handful
of shredded
coconut
Well I read in the comments under the My New Roots recipe that someone replaced it with 1
cup coconut flour + something (which seems odd; that's A LOT
of coconut flour), but I'm guessing it wouldn't compare to the oats - version
at all, texture-wise.
Scone ingredients • 1/2
cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2
cup plus 2 tablespoons gluten free rolled oats • 1 1/2
cups 1 to 1 Gluten - Free
Flour Blend • 1/4
cup plus 1 tablespoon
coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4
cup neutral
coconut oil — scoopable,
at room temperature • 1/2
cup pistachios — chopped, plus more for garnish • 1 1/2
cup fresh or frozen (not thawed) blueberries • 1/4
cup aquafaba (water from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4
cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice
of 1 lemon
1/2
cup local raw honey 1/2
cup freshly made / gently melted
coconut butter or
coconut oil 4 eggs
at room temperature Juice and rind
of one large lemon 1/2 tsp vanilla 3
cups cashew meal 2 tbsp
coconut flour 2 tbsp arrowroot starch 2 tbsp poppy seeds 3tsp baking powder Pinch salt
For the cake: 8 oz (2 sticks) butter,
at room temperature (plus additional for greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated milk 1 tsp vanilla extract 1 tsp
coconut extract 1/2
cup cream
of coconut
So, we're looking
at a whole
cup of coconut flour (which is a very thirsty
flour by the way) and only 2 tablespoons
of milk as the «thinning» liquid.
For convenience sake, here is the ingredient list: 1 1/2
cups almond
flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later
at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
This is a really economical and easy method - and from a pound
of coconut, I end
of with several
cups of fresh
coconut milk and
at least 2
cups of coconut flour FOR LESS THAN $ 3!!!