I added an extra
cup of coconut flour which thickened the batter a bit and then poured it into a muffin - top pan to bake the cookies.
Not exact matches
Start with 1
cup of oat
flour (
which is just ground oats — I just use my Blendtec to) then add a pinch
of salt, 2 Tbsp
of molasses and 1 Tbsp
of coconut oil.
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.
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1
cup whole raw milk 2
cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4
cup all purpose
flour (makes a lighter pancake, but I've made it before with spelt
flour,
which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted
coconut oil,
which you can use instead
of the butter or just use both (I totally use both).
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.
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.
1
cup (250 ml) full - fat
coconut milk (canned) 1 tablespoon lemon juice 1
cup (140 g) superfine brown rice
flour 3/4
cup (90 g) millet
flour 3/4
cup (90 g) quinoa
flour 1/4
cup (25 g) almond
flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2
cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks
which make the cake rich and yellow) 1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
You can try sesame seed
flour which is similar to
coconut flour in terms
of absorbency (use about 1/3
cup).
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.
Two
of these cakes provide 11 grams
of protein and nine grams
of fiber,
which comes primarily from the half -
cup of coconut flour and six eggs in the recipe.
3/4
cup canned
coconut milk (TJ's brand
which is bpa free) 1/2
cup orange juice 4 eggs (for vegan, 4 tbsp
of ground chia mixed with 3/4
cup of water) 1/4
cup maple syrup 2
cups almond meal 1
cup oat
flour (ground oatmeal in a coffee grinder) 3 tbsp
coconut flour 1/4 tsp sea salt 3/4 tsp baking soda 3/4
cup of frozen blue berries
1/2
cup of coconut flour is 2oz, and the recipe calls for 3 eggs, two
of which are being sucked up by the
coconut flour.