For example, if your recipe calls for 1 cup of wheat flour you would only use 1/4
cup of coconut flour in that recipe.
I used 1/4
cup of coconut flour in place of buckwheat flour.
Not exact matches
The second time I soaked the dates
in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2
cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.
I used pumpkin liquor instead
of bourbon, 1
cup regular
flour and 1/2
cup coconut flour, added 1/4
cup of chocolate chips and sprinkled about 1 tsp
of brown sugar on top before putting it
in the oven.
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 complete
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 complete
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 complete
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
I had to add a bit over half a
cup of coconut flour to get the mixture to a state that it can be scooped out
of the bowl
in and still hold some sort
of shape on a cookie tray.
DRY — 2
cups ground almonds (240g)-- 1/2
cup GF oat
flour (oats ground
in a food processor)(50g)-- 1/2
cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest
of 1 lemon & lime
(I used 1.5
cups of whole almonds, 2 tablespoons
coconut flour, 1/4
cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4
cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar
in the Magic Loaf Pan.)
2 large sweet potatoes 1/2
cup dates soaked
in hot water 1/2 banana 2 tbsp maple syrup 1/2
cup pea protein Pow powder 1/2
cup oat
flour 4 tbsp raw cacao powder Almond milk 1/2 -1
cup 2 tbsp
coconut oil Icing: 1/2
cup dates, 1banana, dash
of almond milk
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
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
I used 1
cup of almond meal and 1/2
coconut flour, honey, I mixed
coconut oil and olive oil
in a 1/4
cup and I added additional egg and half
of a banana (plus the rest
of your ingredients
of course).
In fact I actually prefer to stick to about 1/4
cup of honey if you go to 1/3
cup you want to make sure you use the
coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons
of coconut flour if it's too runny)
I didn't have
coconut flour so added 1
cup of GF AP
flour in place
of coconut flour and reduced the eggs to two.
I combined a
cup of toasted pecans, a
cup of coconut flour, salt, pepper, and a pinch
of cayenne
in the food processor and processed until a homogenous grainy mixture formed.
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.
In a large bowl combine the
flour, 3/4
cup of the
coconut, 3/4
cup of the sugar, and salt.
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.
Note: To make this GAPS - legal you can use the grain - free
coconut flour pie crust here, and sub 2/3
cup of honey
in the pie filling.
125g unsalted butter — softened 75g
coconut sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain
flour 75g plain
flour 1/2 tsp bicarbonate
of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4
cup cooked and cooled Quinoa (easier to measure
in cups) 50g sugar - free dark chocolate, roughly chopped
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose
flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar
in small saucepan over medium heat until sugar dissolves.
In a mixing bowl, combine
coconut flour, almond
flour, 1/4
cup arrowroot starch, baking powder, cream
of tartar, salt, sugar and cinnamon.
1
cup of oat
flour (just blend some oats
in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4
cup of melted
coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine
in sainsbury's and they were accidentally vegan)
Try adding 1/6
cup of buckwheat
flour (it's completely gluten and dairy free) and add
in an extra 1/4
cup of coconut flour and mix well.
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.
In a small cup, mix 1 tsp of coconut flour with a bit of water (just like how you usually do with corn starch) then pour in the mixture to the veggi
In a small
cup, mix 1 tsp
of coconut flour with a bit
of water (just like how you usually do with corn starch) then pour
in the mixture to the veggi
in the mixture to the veggies
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 mil
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 mil
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)
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.
6 eggs 1
cup cottage cheese 2 tablespoons Stevia
in the Raw (or other sweetener to equal 2 tablespoons
of sugar) 1 1/2 teaspoons baking powder 1/3
cup coconut flour 1 teaspoon vanilla 1/4
cup vanilla whey protein powder 1 tablespoon butter — or as needed
In a large bowl, whisk together
flour, baking powder, sugar, lime zest, salt, 1/2
cup of toasted
coconut, and mango.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca
flour, salt, 1/3
cup coconut flour in a medium - sized bowl 5) Pour
in oil and warm water and stir well (mixture will be slightly dry) 6) Add
in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add
in 2 — 3 tablespoons
of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca
flour, then using your hands, turn the dough out onto a tapioca -
flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
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
cup of wheat
flour contains a whopping 73g net carbs compared to 10g net carbs
in 1
cup of almond
flour, and 6g net carbs
in the equivalent 1/4
cup of coconut flour (40 % less than almond
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)
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
2 tbsp oat
flour (or blend rolled oats into
flour in a food processor or spice grinder) 2 tbsp
coconut flour 1/2
cup protein powder (I used Hemp Pro 70) 1/4
cup cocoa powder 1/4
cup grated zucchini 1/4
cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4
cup agave or your choice
of sweetener 1/4
cup chocolate chips 3/4
cup hot water
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.
hmm if i mixed 6 eggs with half a
cup of coconut flour (around 64g im
in the uk) that would be like a runny liquid..
CAKE: 1 and 2/3
cups sugar / evaporated cane juice 2 1/2
cups all - purpose
flour 1/2
cup oat
flour (I take 1/2
cup of oatmeal and grind it
in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2
cup water 1 1/2
cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4
cup vegan butter (I use Earth Balance) 1
cup unsweetened shredded
coconut
I made this and it was delicious however there is a mistake
in the recipe — it says 3/4
cups of coconut flour and even this is too little for
coconut flour!
In this case, I'd try 2 eggs instead
of 6 and 2
cups of soy
flour rather than the
coconut flour.
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.
Add about a half
cup of coconut flour, this reduced the extreme gooeyness, roll them
in sesame seed and just a wee bit
of sugar - I prefer my cookies not - so - sweet and then, freeze them!
Add 1/4
cup of the oats, then 1/2
of the banana slices, the
coconut flour if using, then the rest
of the oats, then add the rest
of the bananas (
in layers like a parfait).
I did a double recipe, and to save a little money on the almond
flour, subbed
in a
cup of coconut flour.
In general, for every one
cup of traditional
flour you only need approximately 1/4
cup to 1/3
cup of coconut flour.
1 1/2
cups of raw cashews 1 1/2
cups dates, pitted 1/2
cup almond butter 1/2
cup maple syrup 1/2
cup coconut flour 1 teaspoon vanilla essence 1 1/2
cups 60 % or higher chocolate blitzed
in thermomix.
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