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 thick.
You'll need to use 1/4
cup of coconut flour for 1 cup of regular flour, and maybe add an extra egg or two.
Only if you substitute with coconut flour, you should use just 1/3
cup of coconut flour for 1 cup of almond / flaxmeal.
I haven't tried this recipe using coconut flour, but you could try substituting a 1/3
cup of coconut flour for each cup of almond flour.
To apply Starlene's rules I needed to switch 1/4
cup of coconut flour for every 1 cup of wheat flour in the recipe.
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!!!
Not exact matches
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free
flour of choice — quinoa, millet, amaranth 1/2
cup coconut flour 1 1/2
cups pecans or walnuts seeds
of 1 vanilla bean 1/4
cup honey 1/2
cup coconut oil pinch
of sea salt 4 tablespoons poppy seeds, plus more
for sprinkling
1⁄2
cup [75g] buckwheat
flour 1⁄4
cup [35g] brown rice
flour (or chickpea
flour) 1⁄4
cup [35g] chickpea
flour (or more rice
flour) 1 tablespoon melted
coconut oil (optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned
coconut milk * (or other non-dairy milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
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.
I made a substitution
for the maple syrup with
coconut sugar (3/4
of a
cup) and gluten / dairy free
flour instead
of coconut flour.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less
for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat
flour (or
flour mixture
of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
That's why other recipes may call
for more than a
cup of regular
flour, but you need so little
coconut flour!
Substituted a couple things
for what I did / did not have — vegetable oil
for the
coconut, an equal mix
of AP, 10 grain & rye
flours, knocked the maple syrup to 1/4
cup, and added a 1/4
cup of dark chocolate chips.
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
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».
2
cups spelt
flour (or a mix
of 1.5
cups all - purpose
flour and 1/2
cup whole wheat
flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1
cup unsalted butter (or margarine
for vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
I really think 1
cup of coconut flour was way too much
for this recipe.
Made this again and didn't have sweet potato
flour so I used 1/4
cup hazelnut
flour and 2 heaping spoonfuls
of coconut flour and egg and 8 oz bacon
for the crust.
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
170gr
of silken tofu 1/4
cup of chickpea
flour also called gram
flour 1/4
cup of water 1 tablespoon
of nutritional yeast 1 teaspoon
of corn
flour 1/2 teaspoon
of garlic powder 1/2 teaspoon
of turmeric powder salt and pepper to season 1 tablespoon
of coconut oil
for cooking
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)
To read more about the show and some
of the challenges click on this link: Food Network Blog Let's start baking... Toasted
Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs
For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
For the Choux Ingredients: 1
cup water 1/2
cup unsalted butter 1 tsp sugar 1/2 tsp salt 1
cup all purpose
flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
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 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
Coconut flour is also really delicious but is a bit trickier to substitute — usually 1/3
of a
cup for every
cup of normal
flour, plus some extra moisture (egg / milk).
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
1
cup 2 % Greek yogurt, plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted
coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry
flour 2/3
cup whole wheat white
flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado
for sprinkling on top (optional)
* 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
If I had to guess, I would say that I added about 1/4
cup to 1/3
cup of oats, cashews, and
coconut flour to about 1 1/2
cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat
for a couple
of minutes in a skillet liberally coated with non-stick spray.
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
I place my measuring
cup underneath,
for example if I want 1/2
cup of coconut flour, I place a 1/2
cup measuring
cup underneath and I start gently shaking my strainer.
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
swapped out one
cup of white
flour for whole wheat pastry
flour, reduced sugar by half a
cup, and reduced the smart balance to 1/3
cup and also added 1/3
cup coconut oil.
Pour one
cup of chicken stock into the pot, and add the
coconut flour one tablespoon every 30 seconds until it's thick enough
for you:
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.
Ingredients
for the batter: 1/2
cup soaked cashews (soak in water
for a couple
of hours) Juice
of 1 lemon 1/8
cup melted
coconut oil 1/4
cup coconut milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut
flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
for the strawberry salsa: about 1
cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients
for the pancakes: 1
cup of buckwheat
flour 1
cup of oat
flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1
cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or
coconut oil
for the pan
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
I too, have a severe soy allergy, but I have found
coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some
coconut oil, I also add a half
of cup of brown rice
flour and a can
of pickled beets mashed in
for «corned beef», and BBQ ribz and a can
of sweet potato
for» smoked turkey» and both with some tomato paste
for hot linkz.
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
Ingredients: 3/4
cup (100 g) almond meal 2 Tbsp
coconut sugar or other natural sugar 3 Tbsp extra virgin
coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each)
of So Delicious Greek almond or
coconut milk yogurt 1/3
cup (50 g)
coconut sugar or other natural sugar 1/3
cup (55 g) gluten - free
flour or rice
flour 1 carton
of raspberries
for garnish Powdered sugar
for dusting (optional)
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) 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 the pizza dough: 1) 1 1/2 cup tapioca flour (or more if dough is too sticky + more for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whis
For the pizza dough: 1) 1 1/2
cup tapioca
flour (or more if dough is too sticky + more
for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whis
for rolling dough) 2) 1/3
cup + 2 - 3 tablespoons
of coconut flour, separated 3) 1 teaspoon salt 4) 1/2
cup olive oil 5) 1/2
cup warm water 6) 1 large egg, whisked
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!)