Perhaps it may do with
a full cup of coconut flour, but there won't be a third time lucky for me with this recipe.
I am allergic to nuts and dairy, however, Can I use
a full cup of coconut flour instead?
Not exact matches
Line muffin pan with paper liners - In the bowl
of an electric mixer, whisk together the
coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the
flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3
full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
1 shallot, minced 3 stalks
of celery, thinly sliced 1 small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can
of full fat
coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice
flour
cake 10 large egg whites, at room temperature 1
cup cake
flour 1 1/4
cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon cream
of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight)
full - fat
coconut milk
healthy splash
of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4
cup spelt
flour 2
cups veggie stock 1 can
of full fat
coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.
1
cup and 2 tablespoons brown rice
flour 1/4
cup each almond and
coconut flour 1/2
cup plus 1 tablespoon quinoa
flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons
coconut oil — melted 1
cup full fat
coconut milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
My client loved it too... and she had no idea it was
full of cauliflower Cauli -
Coconut Flour Pizza Crust 1/2 cup cauli rice 2 T coconut flour 2 eggs 3/4 cup sharp cheddar 1 - 2 tsp pizza seasoning -L
Coconut Flour Pizza Crust 1/2 cup cauli rice 2 T coconut flour 2 eggs 3/4 cup sharp cheddar 1 - 2 tsp pizza seasoning -LSB
Flour Pizza Crust 1/2
cup cauli rice 2 T
coconut flour 2 eggs 3/4 cup sharp cheddar 1 - 2 tsp pizza seasoning -L
coconut flour 2 eggs 3/4 cup sharp cheddar 1 - 2 tsp pizza seasoning -LSB
flour 2 eggs 3/4
cup sharp cheddar 1 - 2 tsp pizza seasoning -LSB-...]
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose
flour blend
of choice 1/2
cup canned
full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose
flour blend
of choice 1/2
cup canned
full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned
full - fat
coconut milk (well mixed) 2 tablespoons gluten - free all - purpose
flour blend
of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Peanut Butter Fudge Frosting 2/3
cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3
cups Coconut sugar, powdered 1/4
cup Flour of choice 3 - 6 Tablespoons
Full Fat
Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)
* 6 ounces almond
flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces
coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic
coconut milk (I used organic, unsweetened
full - fat
coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4
cup organic raisins
There's 3
cups of almond
flour, 1
cup of tapioca
flour and 2
full cups of coconut sugar.
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin seeds 3/4
cups of buckwheat
flour 1/2
cup of brown rice
flour 1/2
cup of almond
flour 1/3
cup of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2
cups of full - fat canned
coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
3
cups Full - Fat
Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3
cup Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2 Tablespoons Arrowroot Powder 2 Tablespoons Gluten - Free
Flour, or
Flour of choice 2 teaspoons Pure Vanilla Extract 1 teaspoon Liquid Stevia Extract
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
♥ 1
cup warm water ♥ 2 tablespoons ground flax seeds ♥ 2
cups self - raising
flour ♥ 1 teaspoon salt ♥ 1 teaspoon baking soda ♥ 1/2 teaspoon cinnamon ♥ 1/2
cup full fat
coconut milk ♥ juice
of half a lemon ♥ 1/2
cup melted
coconut oil ♥ 2/3
cup granulated sugar ♥ 3 large ripe bananas, mashed ♥ 1
cup fresh blueberries
1
cup (250 ml)
full - fat
coconut milk (canned) 1 tablespoon lemon juice 1
cup (140 g) superfine brown rice
flour 3/4
cup (90 g) millet
flour 3/4
cup (90 g) quinoa
flour 1/4
cup (25 g) almond
flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2
cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
Ingredients: 1/2
cup (2 3/4 oz) or raw cacao powder 1/2
cup (2 3/4 oz)
coconut flour 2 1/2 teaspoons gluten free baking powder 1/2 teaspoon ground cinnamon Pinch
of sea salt 6 organic eggs 1/4
cup of raw honey 1/2
cup (4 1/2 fl oz) olive oil 1/2
cup full fat
coconut milk 1 teaspoon vanilla paste / essence
For the white sauce, mix 1 (13 - ounce) can
full - fat
coconut milk, 1/4
cup arrowroot
flour, 1 teaspoon baking soda, 1 teaspoon apple cider vinegar, and a pinch
of salt and pepper in a bowl.
Almond
Flour Pancakes Serves 1 1/2 cup almond flour 2 eggs 2 - 3 table spoons canned full fat coconut milk 1/2 tsp cinnamon (or more) ** I didn't use any sweetener, but you could add 1 tsp of h
Flour Pancakes Serves 1 1/2
cup almond
flour 2 eggs 2 - 3 table spoons canned full fat coconut milk 1/2 tsp cinnamon (or more) ** I didn't use any sweetener, but you could add 1 tsp of h
flour 2 eggs 2 - 3 table spoons canned
full fat
coconut milk 1/2 tsp cinnamon (or more) ** I didn't use any sweetener, but you could add 1 tsp
of honey.
1/2
cup coconut flour 1/2 tsp baking soda 1 1/2 tsp cinnamon dash
of cardamom 1/4 tsp salt 2/3
cup unsweetened applesauce 1/3
cup palm shortening 1/4
cup full fat
coconut milk 3 TBS chia seeds with 9 TBS water, sit for 15 minutes