Sentences with phrase «cup of grounded»

do you think I would be able to substitute the cup of ground flaxseed for a cup of chia seeds?

If I eliminate the 2 cups of ground nuts, will the consistency suffer?

For example, while this Beef Stroganoff For One is made with slices of beef, consider using 1/2 cup of ground meat instead.

If the spinach and / or beet mixture is too moist for handling, simply add about 1/4 cup of ground rolled oats to absorb the extra moisture.

2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate

I didn't use the chocolate chips and ended up using slightly less than 3 cups of ground oats with an extra half tsp of baking powder and an extra 1/8 tsp baking soda.

I added 1/2 cup of ground almonds to make them a bit «cakier», just for fun and flavour.

Obtain about 1 cup of ground beef and add the prepared vegetable ingredients into the beef.

Hi Ali, I would do it similarly to how I do my gingersnap cookie crust, and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham crackers in the food processor until it's ground up into a fine crumb, then you mix in a few tbsp of melted butter (3tbsp per cup of ground crumbs), and then you can press it out into your pan.

Used 1 1/3 cups of ground cashews from Trader Joe's for each batch.

You could also add something like a cup of ground graham crackers and that would help make the balls made from ground peanut butter a little firmer.

I achieved this by adding a half cup of ground rice to the mix.

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

If the spinach and / or beet mixture turned out too moist for handling, simply add about 1/4 cup of ground rolled oats to absorb the extra moisture.

You can add 1/4 cup of ground Hazelnuts to the dough before pulling through a noodle press.

Otherwise, I would've used 1 1/2 cups of ground almond for this recipe

Because a cup of fine meal versus a cup of ground almonds (my way) would mean more actual almonds in the meal, I'd remove about 1 - 2 Tbsp (15 - 30 ml) of meal per cup if you're using the pre-packaged almond flour and see how that goes.

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)

Ingredients: 1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract

1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped

Instead of using chocolate chips, I added 1/8 cup of ground oatmeal, and 1/8 cup of ground unsweetened shredded coconut.

I just put the flaxseeds in and it calculated that for 1 cup of ground flaxseeds (which is 4 larger or 5 smaller tortillas), you would get: total carbs = 32 g (dietary fiber = 32 g, sugars = 0 g), protein = 21 g, total fat = 48 g. Hope this helps

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

I added about a half a cup of soybean oil to make it crunchy as well as one cup of ground flax seeds and one cup of hulled hemp seeds.

Then 1/4 cup ground flax (used 1 1/4 cups of ground almonds instead) and several tbls of water, to make up another egg substitute.

Measure 1/2 cup of ground flax seed meal.

The second time we made the cake we substituted 1 cup of gluten free flour for one of the cups of ground almond to see what would happen.

1 cup of Namaste Perfect Blend (or other gluten free flour) 1 cup of ground organic steel - cut oats * 2 Eggs 2 TBSP Sugar 2 Tsp Baking Powder Milk, as needed

I have actually made raw brownies with a cup of ground almonds in a similar recipe, so I am sure it would be tasty, just might not be quite as fudge like texture wise, as walnuts get so buttery!

Substituted ground hazelnuts for almond flour and for 5 of 7 cups of ground nuts.

1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract

First I measured out a half cup of whole flax seeds but after I ground them up it was more than half cup, so I only used a half cup of the ground and refrigerated the rest.

In this case, use about 3/4 cup of ground white chia.

If you do not have almond pulp, take enough almonds to make 2 cup of ground almonds and cover with water over night.

2 cups almonds grinds up to 2 cups of ground almonds.

I didn't have flax or hemp seeds on hand, but I really wanted to try this recipe, so I used 1/2 cup of ground mixed raw almonds, sunflower seeds and pepitas and 1/2 cup of chia seeds instead and it turned out so well!

Basically to get the right texture, you'll need 1 and 1/4 cup of GROUND chickpeas.

One cup of ground buckwheat flour contains 15.14 grams of protein.

So what do you think the mixture of chia seeds to nut flour should be since you call for 1 cup of ground flax meal in your recipe?

Excellent recipe — doubled the apples, added a banana and about a quarter cup of ground Chia / flax plus decreased sugar by a quarter cup.

1/4 cup of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor 3/4 cup — 1 cup water

The recipe was almost the same as this one but it also had 1/3 cup of ground ginger in it.

I hope: I measured the chia seeds before grinding, then only used a quarter cup of the ground product (there was about 2 tablespoons left over)...... one more reason why I should stick to weighing ingredients instead of measuring [I blame the scientist in me].

Grind three tbsp of whole chia seeds and that should be pretty close to the 1/4 cup of ground seeds.

I used unsweetened bakers chocolate, 1/8 cup of ground flax because I was a tad shy on the chia seeds.

I haven't tried it in this recipe but I'd substitute 1 cup of ground sunflower seeds for 1 cup of almond flour.

When I decided to drop grains from my diet, I added a daily flax muffin, made with about 1/4 cup of ground flax.

1/3 cup of ground up flax seed (flaxseeds are found in health foods stores and also health aisle of most supermarkets.

Then I would serve myself about a cup of ground beef in a bowl and top it with about 3 tablespoons of butter.

One scoop in my cup of Grind (coffee) and one scoop with my BCAA's.