I redid the recipe and adjusted the recipe
for less coconut flour and more water.
Not exact matches
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3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (
less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat
flour (or
flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
So I added 2/3 c. shredded unsweetened
coconut and 1/3 c. hemp seeds (going
for texture and a little extra fat) and used just a little
less flour.
3 / 4C Light spelt
flour (or other
flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar in my baking as it's
less processed than other sweeteners, it's also
less sweet than refined sugar so these are more chocolatey than super sweet, perfect
for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.
The good news is these Healthy Apple, Maple & Pecan Muffins are made with whole wheat
flour,
coconut oil and no refined sugars (< — that's a HUGE step
for me, guys) so there's
less guilt, and alllll of the right kind of muffin top goodness.
If anyone is looking to do the same, I used buckwheat
for the rye, and brown rice and
coconut flours for the all - purpose / ww (not respectively — but still significantly
less coconut than rice), and cut back a little bit on the
flour and added about 2 T cornstarch.
It's about 3 times as absorbent as other
flours, so we'll use a lot
less and let the cookie dough rest
for 10 minutes to allow the
coconut flour enough time to do its thing.
Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero chile pepper, minced (without the seeds)-- you can substitute a jalapeño
for a
less spicy version 2 tablespoons
flour 1 15 - ounce can
coconut milk 8 ounces chicken stock Juice of one lime 3 to 4 tablespoons curry powder 1 to 2 tablespoons Garam Masala Salt, to taste Pepper, to taste
Check out the recipe
for coconut flour pancakes on Real Food Freaks or the recipe from Caroline at Gutsy who adds stiff egg whites
for a
less dense pancake.
Food items such as
coconut oil, avocado oil and nut
flours are being used more widely
for their nutritional benefits with
less emphasis placed on their concentrated caloric value.
I substituted the wheat
flour with spelt
flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the
coconut sugar
for about 1/2 cup of maple syrup (could have gone
for less, too!)
I like the fact that
coconut flour has
less carbohydrates
for the quantity you need, and costs much
less.
1 1/2 cup blanched almond
flour (5 oz)(or 1/2 cup
coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (6 egg whites if using
coconut flour)(about 3.5 oz
for almond
flour option, 7 oz
for coconut flour) 7/8 cup (a little
less than a cup) BOILING water (or MARINARA —
for more Tomato Basil Bread!)
Without running, I needed
less carbs in the morning so I ditched the oatmeal
for these mug - cakes, which I made with a new favorite ingredient:
coconut flour.
For example,
coconut flour is very absorbent, so
coconut flour recipes typically use
less flour and more eggs, liquid, and fat.
1 c all - purpose
flour 1 c whole wheat
flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2
coconut sugar and a little
less sugar than the recipe calls
for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)
I am substituting
less vanilla extract
for the coffee, and using dark 54 % and 60 % cacao chocolate to attempt to mask the
coconut a bit =) It will be my first time using
coconut flour; I will try to remember to let you know how the substitutions worked!
You need to use
less coconut flour when subbing
for another
flour.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit
for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit
less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted
coconut oil (I used Nutiva) 1 cup of gluten free
flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips
Funny story - I'm waiting
for coconut flour to make a
flour less pancake recipe this week and was just starting to wonder... What if I just mixed bananas with two eggs.
Coconut flour, in my humble opinion, is the best grain - free
flour because it provides a light, cake - like flavor and you can use
less of it to get the results that you're looking
for.
I really love cassava
flour for babies because it's not a nut (like almond) and it's
less likely to make baby constipated (like
coconut flour).
You can try my «basic» keto pancakes instead - just add cocoa powder (2 - 4 tbsp) and use
less almond
flour or
coconut flour if the dough too thick: Basic Keto Pancakes Or try this recipe (chocolate waffles but should work
for pancakes too): Double Chocolate Keto Waffles I hope this helps
I used 1c GF
flour, 1 / 2c
coconut flour, a little
less than 1 / 4c sugar,
coconut oil, and put an apple in my food processor
for applesauce since I didn't have any.
Food items such as
coconut oil, avocado oil and nut
flours are being used more widely
for their nutritional benefits with
less emphasis placed on their concentrated caloric value.
Perhaps there was too much
coconut flour for the amount of liquid used, this can happen with eggs weighing slightly different amounts which can throw the liquid off a little or if there was a little
less liquid added / extra
flour added.
Coconut flour, in my humble opinion, is the best grain - free
flour because it provides a light, cake - like flavor and you can use
less of it to get the results that you're looking
for.
This is a really economical and easy method - and from a pound of
coconut, I end of with several cups of fresh
coconut milk and at least 2 cups of
coconut flour FOR LESS THAN $ 3!!!
I would like to use more
coconut flour &
less almond, I did not care
for the almond
flour flavor & texture
It's slightly cheaper than almond
flour and the recipes that substitute
coconut flour generally call
for less of it.
You need far
less coconut flour than wheat, cassava or even almond
flour, and it works best when you use it with eggs
for good structure and texture.
I forgot to add that you use much
less coconut flour than called
for with all purpose
flour or whole wheat
flour.
Coconut flour, use
less than recipe calls
for.