Nut Flour Pancakes and Waffles If you prefer thinner pancakes, omit 1/2
cup of the nut flour.
Then I couldn't stop myself from replacing 1/2
cup of nut flour with 1/2 cup of cocoa (because it's HAZELNUT flour after all).
Maybe 1/2 cup Chia seeds and 1/2
cup of nut flour?
Not exact matches
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)
1
cup all - purpose
flour 1
cup old fashioned oats 3/4
cup brown sugar 1/2
cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1
cup semi-sweet chocolate chips 1/2
cup sliced almonds (or other
nut of choice)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add
flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and
flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the
nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
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 plain.
1/2
cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2
cup of sugar 2 eggs 1 teaspoon
of vanilla extract 1 1/3
cup of flour 1 teaspoon
of baking soda 1/2 teaspoon
of salt 1/2
cup of peanut or any other
nut butter you prefer 1/2
cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon
of ground cinnamon 1/2 Chocolate chips
I used a combination
of 1
cup tiger
nut flour and 1
cup of almond
flour.
Mix in
flour and desired amount
of nuts (try adding them 1/4
cup at a time.)
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
I am allergic to
nuts and dairy, however, Can I use a full
cup of coconut
flour instead?
1
cup all - purpose
flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
8 tablespoons butter or dairy - free shortening,
of choice 4 ounces unsweetened baking chocolate 1 1/2
cups sugar 2 eggs 1/4
cup milk
of choice (cow, rice, soy,
nut, hemp) 1 teaspoon pure vanilla extract 1
cup gluten - free
flour blend
of choice 1/2 teaspoon salt
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)
Would I still use 3
cups if using almond
flour instead
of grinding whole
nuts?
Carrot cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml) vegetable oil 3 eggs 1 1/2
cups (225g) plain (all - purpose)
flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate
of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped pecan
nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
Crisp 1
cup pecans or walnuts — it's always better to soak and dehydrate
nuts, as it makes them easier to digest 1/2
cup sprouted oat
flour (see recipe below) 1/2
cup rolled oats 1
cup almond
flour 1/2
cup vanilla date paste (see recipe below) zest
of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
I had to change the
flour because my husband has to be careful about
nuts so used a
cup of all purpose gf
flour & a
cup of sunflower seed
flour.
all - purpose
flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other
nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
Next, put one
cup of oats into the processor and turn it into
flour, then add the dates, flax egg, salt, vanilla, and Sunbutter Sunflower Spread (or
nut butter if you prefer) and process until it forms a ball.
Recipe Courtesy
of David Dredge Jr / Slightly Adapted by Winner Dinners Makes about 48 cookies 1-1/2
cups white sugar 2
cups brown sugar, packed 1 pound butter, softened 3 eggs 2 tablespoons vanilla 5
cups flour 1-1/2 teaspoons baking soda 1/2 teaspoon salt 3
cups chocolate chips 2
cups nuts (optional)
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free
Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
For the cake 2 1/2
cups Pamela's
Nut Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1 teaspoon vanilla ex
Flour Blend 3/4
cup tapioca
flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1 teaspoon vanilla ex
flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2
cup honey 1/2
cup extra virgin olive oil 1/4
cup freshly squeezed orange juice Zest
of 1 orange (about 1 tablespoon) 1 teaspoon vanilla extract
Sponge Cake 1/2
cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping) 1
cup sifted
flour 1/8 teaspoon salt 3 large eggs 1/2
cup granulated sugar Zest
of 1/2 fresh lemon 1 stick (1/2
cup) unsalted butter, melted, cooled 1/4
cup pine
nuts Ground cinnamon powder for dusting
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
My Best Banana
Nut Bread originally based on a recipe from Allrecipes.com 1 3/4
cups all - purpose
flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon A pinch
of nutmeg 2/3
cup sugar 1/3
cup butter, softened 2 eggs 1 1/4
cup mashed banana 1 teaspoon vanilla 1/2
cup chopped walnuts (optional)
Limit to 1/2 a
cup whole
nuts or seeds, or 1/4
of a
cup of nut - butter made from them per day, or 1/2 a
cup of any type
of nut flour.
1/4
cup unflavoured whey protein 1/4
cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein
nuts n more white chocolate peanut butter 1tbsp coconut
flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest
of half an orange 50g white chocolate 6 flaked almonds
1) 225g
of butter 2) 1
cup of sugar 3) 1
cup of self - raising
flour 4) 2
cups of quick cooking oats 5) Optional: 1/4 teaspoon
of chopped pecans (or any other type
of nut or dried fruit you fancy)
1) 1 1/2
cups of self - raising
flour 2) 3/4 teaspoon
of ground cinnamon 3) 3/4
cup of vegetable cooking oil 4) 1
cup of white sugar 5) 1 egg 6) 1
cup of mashed bananas (around 2 bananas) 7) 1 3/4
cup of quick cooking oats 8) 1/2
cup of chopped
nuts (walnuts or pecans as you wish)
1/2
cup all - purpose
flour 1
cup old - fashioned oats 1/4
cup light brown sugar 1/4
cup pine
nuts Zest
of 1 lemon 1/4 teaspoon salt 1/2
cup (1 stick) unsalted butter 1
cup fresh or frozen blueberries
I have been completely wheat free for going on 60 days and can not wait to dig in tonight —
Of course, now that I have started baking with almond flour (I actually used 1 cup almond, 1 cup flax in this recipe today because I was almost out of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatio
Of course, now that I have started baking with almond
flour (I actually used 1
cup almond, 1
cup flax in this recipe today because I was almost out
of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatio
of the almond) I am coming across articles and blog posts that describe the «horrors»
of baking with nut flours becuase of oxidizatio
of baking with
nut flours becuase
of oxidizatio
of oxidization.
Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2
cup (1 stick) butter or margarine, softened 1/2
cup all - purpose
flour 1/2
cup granulated sugar 1/2
cup packed brown sugar 1
cup combination
of milk and white chocolate chips 3/4
cup flaked sweetened coconut 3/4
cup chopped macadamia
nuts
50 g (1/2 a
cup) coconut
flour 60 ml (1/4
of a
cup) maple syrup 3 tbsp cashew
nut butter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao Butter melte 1 tsp vanilla
Ingredients for Banana
Nut Bread: 1-1/2
cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3
cup unsalted butter, room temperature 2
cups all - purpose
flour 1
cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2
cup fine - chopped walnuts (substitute pecans or favorite
nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3
cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top
of the bread
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew
nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew
nuts, tapioca
flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1
cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest
of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
To make the
flour, simple take a
cup of dry
nuts (almonds, cashews, sunflower seeds) and grind them with a coffee grinder or magic bullet type blender until a fine
flour like substance appears.
1/2
cup peanut butter or other
nut butter 1 tbsp honey or maple syrup 1 tsp vanilla 1 - 2 pinches
of sea salt 1 tbsp coconut
flour 1 - 2 tbsp mini chocolate chips
Substituted ground hazelnuts for almond
flour and for 5
of 7
cups of ground
nuts.
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet
flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons water 1 ripe banana 1
cup non-dairy milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4
nuts or seeds (we used a mix
of peanuts, pumpkin seeds and sunflower seeds)
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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) 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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) 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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) 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 (I used peach apple) 1/2
cup of light brown sugar 1 teaspoon vanilla extract 1
cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut,
Nuts (walnuts or almonds) or just leave it plain.
Homemade Pitas vegetarian, soy - free, dairy - free, peanut - free, tree
nut - free, seed - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 3
cups of flour 1
cup water 1 Tbsp honey Half
of a 1/4 oz packet active dry yeast 1 tsp salt Olive oil Extra
flour for...
3 overripe organic bananas 1/2
cup of gram
flour (chickpea
flour) 1/2
cup of gluten - free muesli 1/2
cup of almond
flour (or wholegrain spelt
flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of coconut sugar 1/2
cup of plant milk 1 tsp
of vanilla essence or paste 1 tsp
of cinnamon 1 tbsp
of coconut oil 2 tbsp
nut butter (I prefer almond or cashew) 1 tsp
of gluten free bicarbonate
of soda Optional: berries, fresh or frozen
Pulse
nuts and 1/4
cup sugar in a food processor until
nuts are finely ground, then add
flour and a pinch
of salt, pulsing until combined.
A simple, healthy, sugar & gluten free bars Ingredients: 370 g coconut
flour 2 big
cups of coconut 6 dark chocolate bars (i used 80 % choco) 100 g
nuts (use different types
of nuts for better taste) 50 g -LSB-...]
I made it today with all whole wheat
flour, 1/4
cup apple sauce and 1/4
cup apple butter instead
of the oil, used raisins instead
of nuts and reduced the sugar to 2/3
cup.
Ingredients 1
cup of cashew
flour (cashew
nuts powdered in a blender) 1/4
of a
cup maple syrup 1/4
of a
cup raw cacao butter, melted 1/2
cup fresh or thaw frozen raspberries (or banana pieces, or raisins, or dried mango, or cacao nibs etc...) Method In a bowl mix the cashew
flour with the maple syrup and the melted cacao butter.
2 1/8
cups all - purpose
flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons butter, melted and cooled 1
cup brown sugar 1/2
cup sugar 1 large egg + 1 large egg yolk 2 teaspoons vanilla extract 2
cups of any combination
of the following: chocolate chips, chocolate chunks, M&M s,
nuts
2 1/2
cups ground
nut flour 1/4
cup diatomaceous earth (optional) * 2 tbls cinnamon 1 tsp baking soda (might be optional) 1/4 teas salt 1
cup raisins or blueberries or whichever small pieces
of fruit desired 1/4
cup softened butter (grass fed or pasture)(or coconut oil, yogurt, creme fraiche) 1/4 to 1/2
cup honey ** 4 eggs 1 teas vanilla extract 1 ripe banana ***