In general for every 1
cup of coconut flour used, you will need about 6 eggs in addition to 1 cup of liquid.
In general for every 1
cup of coconut flour used, you will need about 6 eggs in addition to 1 cup of liquid.
Not exact matches
I
used almond
flour instead
of buckwheat
flour (2
cups almond + 1
cup coconut flour).
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)
4 tablespoons
Coconut Oil 4 tablespoons Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat
Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your choice (we
used Raspberry)
I
used 1/4
cup of coconut flour in place
of buckwheat
flour.
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.
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.
It's hard to say without having actually tested it, but I think I would try upping the arrowroot powder to 1/4
cup and
use 2/3
cup almond
flour instead
of the
coconut flour.
Just made this recipe only
used coconut butter instead
of regular butter and 1
cup whole wheat
flour / 1/2 white
flour.
So I added a couple tablespoons
flour to the sweated spices,
used only two
cups of stock, reduced the broth a bit and then added the entire can
of coconut milk.
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)
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose
flour 1 teaspoon baking soda Pinch
of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's
coconut (if
using unsweetened, increase the sugar by 1/4
cup)
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.
I don't usually make changes to your recipes, but I
used a
cup of oat
flour, and
coconut sugar.
I made these today and
used 1
cup of whole wheat
flour instead
of 1/2
cup of coconut flour... they are amazing!
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
-- 1
cup of GF oat
flour * (100g)-- 3/4
cup ground almonds (90g)-- 2 tbsp
coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4
cup honey — 1/2 dark chocolate, I
used 70 % (90g)-- handful
of chopped almonds, optional
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 h
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 h
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 h
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 h
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 hydrate.
1 1/4
cups of All - Purpose
Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour (King Arthur
Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour is preferred) 1
cup of whole wheat
flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon
of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I
used organic) 1/2
cup of toasted
coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts or almonds) or just leave it plain.
1/4
cup ground almonds 1/8
cup of brown rice
flour 1 tsbp
coconut flour 1/4
cup of unflavored or vanilla whey (if you're going unflavored,
use ours!!!!) 1/8
cup of coconut sugar 1/2
cup almond milk 1 - 2 tsps vanilla essence
I added 1 more tablespoon
of honey (2 tbsp total), I left out the flaxseed (I didn't have any) and I
used only 1 1/2
cups of coconut flour and added a 1/2
cup of tapioca
flour.
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».
Definitely do NOT
use quick oats) 1/2 lemon (
use rind and juice) 1/4
cup of blueberries 1 tsp
coconut flour (topping) Coconut oil (I use the spray, just to lightly grease the r
coconut flour (topping)
Coconut oil (I use the spray, just to lightly grease the r
Coconut oil (I
use the spray, just to lightly grease the ramekin)
I make one with a
cup of mashed sweet potato,
coconut flour, eggs, baking soda, salt, milk (I
use oat milk) I also added done herbs and olive oil
(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.)
Just made the cookies
using unsalted butter, 3/4
cup of whole spelt
flour (because I had only 3/4
cup of oats), and brown sugar (because I didn't have
coconut sugar).
2
cups blanched almond
flour — I
use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
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!!
I
used almost half a
cup maple syrup, no sugar, half butter half ghee, added an extra tablespoon
of coconut flour, didn't even
use parchment paper and these 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
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).
I am allergic to nuts and dairy, however, Can I
use a full
cup of coconut flour instead?
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
used 1
cup of coconut flour, I didn't have almond
flour.
Instead
of almond
flour, added 1/2
cup allmond meal and
used 1/4 butter + 1/4
cup coconut oil.
I
use this one (or 2 eggs) 1/4
cup of honey 1/3
cup of coconut flour 3 tbsp
of coconut oil or butter 1 tsp baking soda 1/3 tsp salt 1 or 2 tsp
of ground cinnamon (optional)
Vanilla Version: 3/4
Cup Coconut Flour 1/4 cup of Protein Powder (I used vanilla Sunwarrior) 1 tsp Baking S
Cup Coconut Flour 1/4
cup of Protein Powder (I used vanilla Sunwarrior) 1 tsp Baking S
cup of Protein Powder (I
used vanilla Sunwarrior) 1 tsp Baking Soda
I need to have alot
of protein, so I thought I would
use 1/3
cup coconut flour and 1/3
cup egg white protein powder.
1/2 a large 500g pot
of Total 2 % yogurt 1/2
cup egg whites 1/4
cup coconut flour 1/4
cup unflavored whey (again, I
used Tera's organic whey — nomm) 1/4
cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)
healthy splash
of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4
cup spelt
flour 2
cups veggie stock 1 can
of full fat
coconut milk 2 TBL green curry paste, i've been
using this brand and it's spicy AF, i like this brand too.
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.
I
used one
cup of that and 2
of coconut 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
* 1/4
cup olive oil (I
used organic, extra virgin) * 3 tablespoons unrefined sugar (I
used Madhava blonde
coconut sugar) * 1 teaspoon pure vanilla extract (I
use homemade) * pinch
of fine sea salt * 1/2
cup organic, unbleached white
flour * 1/2
cup white whole wheat
flour (or whole wheat pastry
flour)
split the oat / rice
flour ratio 50:50 so
used about 2
cups of each,
used coconut oil rather than olive oil and
used 2 tbsp yeast rather than 2 tsp.
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