Sentences with phrase «cups of almond flour so»

I just had 2 cups of almond flour so I used 1/2 cup of coconut flour, added a couple tablespoons of bacon grease, jalapeno pepper, didn't have sundried tomatoes.

I did not have 2 full cups of almond flour so I used some teff and millet.

Not exact matches

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

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.

I did not have oat or almond flour, so I just swapped those out for a total of 2 cups of organic, GF long grain brown rice flour.

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.

Because agave is so sweet, I increased the amount of syrup to 1/3 cup, and I threw in a couple of extra tablespoons of almond flour to soak up the extra liquid.

So what I love most about this rendition is that it is basically 1/4 cup of the following ingredients — palm shortening, coconut sugar, dairy - free chocolate chips and dark chocolate, along with almond flour and a sprinkle of coconut flour.

5 tbsp of a mix of chia seeds & ground flax seed (or just one or the other) mixed into 3/4 cup warm water, Mix well, let sit for 10 minutes or so to gel, then mix with almond flour and spices.

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

I used only 2 cups of almond flour and they were super thick, so I help off on adding more, and also only cooked them 20 minutes and they were almost over-done.

Ingredients: 3/4 cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek almond or coconut milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries for garnish Powdered sugar for dusting (optional)

So, going off that measurement, it should be a 3/4 c. coconut flour that equals 3 cups of almond flour.

I recall that Elana doesn't care for Bob's almond flour, but I had it on hand to finish up, so I used 2 cups; then I added almost 1/2 cup of Honeyville's almond flour; the kind that has the almond flecks in it; then rounded up the 1/2 cup with 2T coconut flour.

I ended up making a few changes to the crust: I didn't quite have two cups of almond flour in the house, so I modified it a bit with coconut flour, walnuts, and cashews.

It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten - intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all - purpose flour.

Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!

I only had 3/4 cup of almond flour, so I used 3/4 cup oats as well.

I had just over a cup of almond flour, so I halved the recipe, but then tweaked the amounts of butter and baking soda up a bit.

These looks SO yummy... If I wanted to use almond flour instead of butter, would you recommend using more, less or leaving it at 1/2 cup?

I didn't have enough flax for the recipe so I used 1 1/2 cups of flax and 1/2 cup of blanced almond flour.

So does the recipe really call for a little more than a cup of almond flour, or almost 3 cups of almond flour?

I forgot the grapeseed oil so I just grabbed vegetable oil and I used 3/4 cup of almond flour and 1/2 cup of coconut flour.

So I had to add 1/4 cup of almond flour but it was still too runny so I added 3 tsSo I had to add 1/4 cup of almond flour but it was still too runny so I added 3 tsso I added 3 tsp.

I just made this recipe, but substituted the almond flour with 3 parts coconut flour and 1 part tapioca flour (I doubled the recipe so the final mix was 3/4 cup each coconut and tapioca flour and 2 cups of coconut milk).

Sorry only 2/3 cup of almond flour, so one less carb.

I subbed with what I had: 3/4 cup regular Evoo + 1/4 cup lemon olive oil; regular white flour; some almonds I ground out of the freezer (so there were some big chunks left in the grinder), 1 / 4 cup flax seeds, chopped truffles, almond milk, and dried rosemary.

I ground my own almonds and didn't quite have 2.5 cups, so added.5 cups of millet flour.

* I ran short of almond flour so I subbed 1/2 cup almond flour for 1/2 cup of coconut flour (adding an extra egg to combat the dryness).

So I made these with a cup each of almond flour and flax meal because I only had a cup of almond flour left, and did the method of whipping the egg whites.

So far, the basics I've figured out using almond flour include using one large egg per cup of almond flour.

I can see how this can add up so you may need 80 g more almond flour (about 2/3 cups)- that would be just about 30 g (1/4 cup) of coconut flour (about 3 times more absorbent than almond flour).

Almond flour has a high fat content, so while it measures close to cup - for - cup with wheat flour, you will need to reduce the amount of fat in a recipe when you are subbing almond Almond flour has a high fat content, so while it measures close to cup - for - cup with wheat flour, you will need to reduce the amount of fat in a recipe when you are subbing almond almond flour.

This grain free eleison almond cake used to have several cups of white all purpose flour so it has been upgraded and now includes a lot of dense real food with healing benefits.