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.
Update... added 1 1/4
extra cups of coconut flour and 3 more eggs.
Not exact matches
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4
cup water mixed with 1 tablespoon
of yogurt 1
cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin
coconut oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon vanilla
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked
coconut 1/3
cup sifted
coconut flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons
extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond
flour with: 1/2 tapioca
flour (a bit more than half) 1/2
coconut flour (a bit less than half) 2
extra eggs per 1
cup of flour
Below are my substitutions:
Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
Coconut oil —
extra virgin olive oil
Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
Coconut sugar — Splenda Almond
flour —
coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
coconut flour (although it is pure
coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
coconut made
flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3
cups of almond milk to hydrate.
I used almost half a
cup maple syrup, no sugar, half butter half ghee, added an
extra tablespoon
of coconut flour, didn't even use parchment paper and these turned out perfect!
1/3
cup almond
flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened
coconut flakes +
extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon +
extra for topping pinch himalayan pink salt (optional)
* 1/4
cup olive oil (I used organic,
extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde
coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch
of fine sea salt * 1/2
cup organic, unbleached white
flour * 1/2
cup white whole wheat
flour (or whole wheat pastry
flour)
Coconut flour is also really delicious but is a bit trickier to substitute — usually 1/3
of a
cup for every
cup of normal
flour, plus some
extra moisture (egg / milk).
Try adding 1/6
cup of buckwheat
flour (it's completely gluten and dairy free) and add in an
extra 1/4
cup of coconut flour and mix well.
* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2
cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3
extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2
cup rice
flour * 1/2
cup sorghum
flour * 1/2
cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3
cup dried, unsweetened
coconut, plus
extra for sprinkling
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
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)
1 pound rhubarb, sliced (3 - 4
cups) 2 pints strawberries, hulled and quartered 3/4
cup coconut sugar, divided 1
cup oats 1/2
cup almond meal 1/2
cup white whole wheat
flour or whole wheat pastry
flour 1/2
cup chopped pecans 1/2 teaspoon cinnamon Good pinch
of salt 1/3
cup extra virgin olive oil 1 tablespoon cold water
1) 3
cups almond
flour 2) 3 large eggs 3) 1/2
cup honey 4) 1/2
cup butter or ghee or
coconut oil at room temperature —
extra for greasing if not using paper muffin molds 5) 1 tablespoon
of orange zest 6) 2 teaspoons
of baking powder 7) A pinch
of salt 8) 1/2
cup of slivered almonds
For convenience sake, here is the ingredient list: 1 1/2
cups almond
flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt
extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
After reading the replies I added a tad more honey (5 TBSP), an
extra tsp
of vanilla, and decreased the
coconut flour to 2/3 a
cup.
Added an
extra egg and about 1/4
cup more
flour (almond cause I ran out
of coconut) for high altitude.
Replaced banana with 1/2
cup greek yogurt and added 1/2
cup Trim Healthy Mama gentle sweet instead
of honey and maybe an
extra tablespoon or two
of coconut flour.
2
cups wholewheat spelt
flour 3 teaspoons baking powder 1/4
cup dessicated
coconut 1/2
cup coconut sugar (or replace with sugar
of choice) 1/2 teaspoon salt 1 teaspoon cinnamon 1
cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons
coconut oil 1/2
cup dairy free yoghurt 2 teaspoons vanilla extract 1
cup raspberries +
extra coconut + raspberries for sprinkling
chocolate hempseed 1 1/2
cups tigernut
flour 1/2
cup hemp hearts (plus
extra for rolling) 1/4
cup raw cacao powder few dashes
of cinnamon 1/4 teaspoon ground vanilla bean seeds 1/2
cup organic raisins 2 tablespoons pure maple syrup 1 tablespoon virgin
coconut oil 1 tablespoon purified water
approx., a little over 1.5
cups), so I added an
extra half portion
of the
flours, plus a tablespoon
of coconut flour because it was still a little runny.
10
cups (2.5 L) water, divided 1/2
cup (125 mL) pearl barley, rinsed and drained 1/2
cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2
cup (125 mL) roughly chopped red onion 1
cup (250 mL) chopped
extra firm tofu 1/4
cup (60 mL) grated carrot 1/4
cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each
of 3
of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4
cup (60 mL) spelt
flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured
coconut)
for the topping: 1
cup of gluten - free
flour 1/2
cup of quick cooking polenta 1/3
cup of sugar (
coconut palm sugar or white sugar) 1/2 teaspoon
of baking powder a pinch
of sea salt 1 egg 1/2
cup of extra virgin olive oil for the filling: 2 pints
of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3
cup of sugar (
coconut palm or white sugar) 2 tablespoons
of gluten - free
flour the juice
of 1/2 a lime a pinch
of sea salt
cookies 1
cup (120 g) chickpea
flour 3⁄4
cup (85 g) oat
flour 3⁄4
cup (108 g)
coconut sugar 1⁄2
cup (40 g) cacao powder, plus
extra for dusting 1 teaspoon psyllium husk powder 1⁄4 teaspoon baking soda Pinch
of fine salt 1⁄4
cup (60 ml)
coconut oil, melted 1 teaspoon pure vanilla extract 1⁄4
cup plus 1 tablespoon almond milk
* 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).
• 4 eggs, whisked • 2 × 400 ml cans
coconut milk • ¹ / ³
cup coconut oil, just melted, plus
extra for frying • 1/2
cup coconut flour • 1 1/2
cups buckwheat
flour • 2 tsp baking powder • 1 vanilla bean, scraped • Zest
of one orange, finely grated • Pinch
of sea salt • 1/2
cup desiccated
coconut • Cocoa nibs, to garnish
1/2
cup of Coconut Flour 3 tsp
of Gluten Free Baking Powder 1 tsp
of Sea Salt 1
cup of Coconut Cream 2 tbsp
of Coconut Oil 1 tbsp
of Apple Cider Vinegar (or any vinegar) 4 eggs (or egg replacer) 1 whole mango or mango puree (about 3/4
cup)
Extra Coconut Oil for frying
Extra mango slices for garnish and toppings
for the topping: 1
cup of gluten - free
flour 1/2
cup of quick cooking polenta 1/3
cup of sugar (
coconut palm sugar or white sugar) 1/2 teaspoon
of baking powder a pinch
of sea salt 1 egg 1/2
cup of extra virgin olive oil for the filling: 2 pints
of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3
cup of sugar (
coconut palm or white sugar) 2 tablespoons
of gluten - free
flour the juice
of 1/2 a lime a pinch
of sea salt
For convenience sake, here is the ingredient list: 1 1/2
cups almond
flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt
extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
I used almost half a
cup maple syrup, no sugar, half butter half ghee, added an
extra tablespoon
of coconut flour, didn't even use parchment paper and these turned out perfect!
You'll need to use 1/4
cup of coconut flour for 1
cup of regular
flour, and maybe add an
extra egg or two.
If you use
coconut flour instead, then you'll need to adjust the amounts: 1/3
cup of coconut flour for every
cup of almond
flour, plus more eggs (1
extra egg per every 1/3
cup), plus more almond milk if the dough is too thick.
150 g (5 1/4 oz / 1
cup) buckwheat
flour 150 g (5 1/4 oz / 1 1/4
cups) ground almonds (almond meal) 60 g (2 oz / 1/2
cup)
coconut sugar 20 g (3/4 oz / 2 1/2 tbsp) arrowroot 1/2 tsp Himalayan pink salt Finely grated zest
of 1 lemon 100 g (3 1/2 oz / 1/2
cup)
coconut oil, plus
extra for greasing 70 ml (2 1/2 fl oz / 1/4
cup plus 2 tsp) cool water
I'd use about 1/2
cup of coconut flour and add an
extra egg.