In this recipe, I added
a few tablespoons of coconut flour because it gives the pancakes a much better consistency and makes them easier to flip!
Tip: If you find that you only use
a few tablespoons of coconut flour per month, you might want to keep a week's worth of coconut flour in an airtight container and the rest in the refrigerator or freezer.
Cream everything together until well blended and thicken with
a few tablespoons of coconut flour.
I decided I wanted to try and reduce the amount of the oat - quinoa flake mixture in this breakfast bowl the lower the carb amount, but I didn't want to skimp on the volume — hello hangry by 10 am — so I added in
a few tablespoons of coconut flour.
Not exact matches
I mean... I know how much we looooove our
coconut oil, but
FLOUR?!! I think I might have tried a
few tablespoons of it on its own.
I used agave instead
of honey and replaced some
of the
coconut flour with a
few tablespoons of hazelnut
flour.
I made them with a
few modifications: I subbed ghee for
coconut oil, and daughter hates bananas so I added an egg, and an extra
tablespoon - ish
of coconut flour.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea
flour (or gram
flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml
coconut milk 2 teaspoons
coconut oil
Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
I did make a
few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for
coconut oil, and ended up having to add another
tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.
Hi, I made this bread today and had to sub half
coconut flour, so I added a
few tablespoons of avocado oil and it was exceptional!
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
~ 20 - 30 prune plums (about 2 pounds) 1/4 cup + 2
tablespoons coconut sugar zest
of 2 clementines (or one large orange) 1
tablespoons clementine or orange juice 1 teaspoon vanilla extract 1/2 teaspoon orange flower water or 1 teaspoon Grand Marnier 1 - inch piece fresh ginger, grated a
few tablespoons flour pinch
of salt
We have a
few that don't love sorghum
flour, so I substituted
coconut and added an egg and an extra
tablespoon of shortening.
The frosting wasn't mixing well, so I added a
few things in the spur
of the moment — about 1/4 cup
of each
coconut flour, cream cheese, and coffee cream, and several
tablespoons of water to get it the right consistency.
1 cup white whole wheat
flour 1/3 cup
coconut flour 1
Tablespoon baking powder 1
Tablespoon sugar 2
Tablespoons oil 2 eggs 1 1/2 cups low fat buttermilk
Few splash
of regular milk (~ 1/4 cup)
I'm not much for measuring... mostly I just eyeball the amount
of flour it would take and put it in the pie pan, add some salt and a
few tablespoons coconut oil till it sticks together enough.
I did make a
few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for
coconut oil, and ended up having to add another
tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.