Not exact matches
How much is a
cup,
as the proportion
of flour and
almonds versus the other ingredients, will change the overall result?
Edited to add: I added 1/4
cup almond flour as one
of the commenters suggested, because my
almond butter was very wet.
For instance I just finished baking up a ton
of your «thin mints», and was low on
Almond Flour, so I just threw in what I had, about a
cup, and then added a half a
cup of raw Pecans to the food processor and continued
as directed on the recipe.
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!!
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.
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
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)
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
3/4 to 1 pound fish fillets (thinner fillets such
as dover sole, flounder or tilapia) 1 egg 1/2 to 3/4
cup flour of your choice (white rice
flour,
almond flour etc) Sea salt and pepper 1 - 2 tablespoons oil (butter or coconut oil)
1 3/4
cup of spelt
flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe
as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch
of sea salt
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 milk.
1 3/4
cup of white spelt flavour (this is my favourite
flour to make waffles with
as they turn out really fluffy) 1 1/4
cup of creamy
almond milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan salt or sea salt
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)
I only had 3/4
cup of almond flour, so I used 3/4
cup oats
as well.
This recipe called for 1 / 2
cup less
of almond flour than that original recipe, but I added the extra half
cup (2.5
cups total)
as my batter was very thin.
It is a little more on the expensive side
as it uses three
cups of almond meal, but if you are on a budget and not gluten intolerant you can swap the
almond meal for plain
flour on a 1:1 ratio.
But I would add a 1/2
cup of yogurt or another egg
as almond flour usually needs more
of a binding agent
I changed up the recipe a little, adding another 1/2
cup of the
almond flour and decreasing the honey to 1/4
cup as they seemed too gooey and sweet, and once in a while I will add cinnamon about 1 tsp.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt
as needed 1
cup unsweetened
almond milk 3/4
cup brown rice
flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce
of your choice, warmed 4
cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions
1 ⅛
cups Gluten - Free Multi-Blend
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
Flour Mix, more
as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more,
as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk
of choice (soy,
almond, hemp) 1 tablespoon sugar
Hi Natalie, I haven't tried it with coconut
flour but if I were to substitute it, I would use less coconut
flour and more liquids (add an egg)
as coconut
flour is a lot more absorbent (I generally use about 1/3
cup coconut
flour per
cup of almond flour).
The
almond flour can also be substituted for half
as much (one quarter
cup)
of any
of the aforementioned
flours, with the addition
of two more tablespoons
of butter.
If you use any
flour besides
almond flour, increase the amount
of nut butter to half a
cup (to replace moisturizing fats from
almond flour) and however much unsweetened
almond milk (or milk
of choice)
as it takes to achieve a thick yet spreadable batter.
* You can sub 3 tbsp
of oat fiber (or whey protein isolate) for the coconut
flour or use 1/3 -1 / 2
cup more
almond flour as a sub.
2
cups Daiya shredded cheddar cheese 2
cups Daiya Pepper Jack cheese 1/2
cup Daiya cheddar cheese (for top
of mac dish) 1
cup of Vegan Parmesan Cheese 3
cups of plant milk (I used
Almond) 4 Tbsp
of Vegan butter (I used Earth Balance) 1/2
cup of Vegan bouillon broth 4 Tbsp
Flour all purpose 1/4 Tbsp hot sauce 1 pound
of Muellers Campanella noodles (Elbow works just
as well) salt and pepper to taste
Out
of curiosity, I just went and measure the two (literally right now,
as I am writing this) and a
cup of wheat
flour came to 5 oz, while a
cup of Honeyville blanced
almond flour came to 3.98 oz.
You can either use six tablespoons
of gluten free 1 - to - 1
flour blend (
as I did here), or three - quarters
cup of almond flour in these brownies for a Paleo version (this will increase the calories from fat, see nutrition info below).