Would I still use 3 cups if using almond flour instead of
grinding whole nuts?
In Europe, defatted nut and seed flours are very popular and much cheaper than
ground whole nuts, since they're a by - product of oil pressing.
Not exact matches
I know that 2 cups of ready
ground almonds would use more
nuts than 2 cups of
whole almonds....
You can also buy the
whole Tiger
Nuts before they are
ground into flour.
I used my favourite gluten - free flours, almond and oat,
ground from
whole nuts and grains in my Froothie blender, and coconut oil and coconut sugar for the least - processed options.
You can use
whole nuts, chopped
nuts or
ground nuts, but I decided to use some
whole and slightly chopped almonds, cashew, hazelnuts and pecans.
Share a healthy
nut - filled recipe: Think
whole nuts, chopped
nuts,
ground nuts,
nut butter and / or
nut flour.
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t
Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
Ground cumin 1t
Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (
whole almonds finely
ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
ground in a food processor) 1 / 2C Finely chopped
nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
Look this: 354 15/17 ml rolled oats 157 37/51 ml
whole almonds 157 37/51 ml dried fruit medley 177 15/34 ml
whole cashews 118 5/17 ml pepitas 78 44/51 ml
ground flax 59 5/34 ml sunflower seeds 236.59 ml high - protein peanut butter or
nut butter of choice 78 44/51 ml Honey or liquid sweetener of choice pinch Sea Salt
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of
whole wheat flour (again KAF) 1.5 teaspoon of
ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut,
Nuts (walnuts or almonds) or just leave it plain.
3 cups freshly
ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups
whole cane sugar (buy
whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia
nuts, preferably soaked & dehydrated (buy soaked & dehydrated
nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
They had
whole pecan
nuts in, but I also used
ground pecan straight from freezer.
Using easy - to - find,
whole food ingredients that amp up flavors and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice creams and butters made from a variety of
nuts and seeds, home -
ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.
I eat
whole grains, fruits, vegs,
nuts, seeds everyday along with turmeric, cinnamon, brazil
nuts (1 per day) and add
ground flax to anything I can.
Then start from the
ground up and learn how to cook using nutrient dense organic
whole foods including: all manner of vegetables, greens, beans, onions, mushrooms, fruits, berries, seeds,
nuts, herbs and spices.
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew
nuts — 3
ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup)
whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
Winter Couscous Bowl serves 4 1/4 c. pine
nuts 1 c.
whole wheat couscous 2 c. water, divided 2 T. grape seed oil, divided 1 T. Habanero honey (or regular honey and a pinch of
ground red pepper) 1 t. salt, divided 1/4 t. cinnamon 2 c. sweet potatoes, peeled and cut into small cubes 12 oz.
1 (2 - pound)
whole flounder 1 teaspoon coarse kosher salt 1 teaspoon
ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia
nuts 1 teaspoon
ground ginger 1 teaspoon
ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water
Vegan Banana Bread 1 1/2 cups
whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons
ground cinnamon 1/4 cup unsweetened soymilk 1 teaspoon apple cider vinegar 1/2 cup sucanat or packed dark brown sugar 1 1/2 cups mashed very ripe bananas 1/4 cup canola or safflower oil 1 teaspoon pure vanilla 1/2 cup chopped toasted
nuts (almonds, walnuts or pecans)
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g)
nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g)
whole or
ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon
ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup
Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon
Ground Cinnamon 1/2 Teaspoon
Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats,
Nuts or Sunflower Seeds For Garnish
These chips are made with USDA Certified Organic, Non-GMO Project Verified
whole ground corn and are also gluten - free,
nut - free and Kosher.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of
whole wheat flour (again KAF) 1.5 teaspoon of
ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut,
Nuts (walnuts or almonds) or just leave it plain.
-- If you are allergic to
nuts, you can use a combination of sunflower seeds and
whole oats instead —
ground up using a food processor, the same as seen here with almonds.
Reserve a few
whole nuts for garnishing the brownies, and place the reset of the
nuts in a food processor;
grind into a meal.
1/4 cup oat flour 1/4 cup + 2 tablespoons
whole spelt flour 1/4 teaspoon baking powder 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground allspice 1 tablespoon organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup
nut milk 1 teaspoon coconut sugar (optional) maple syrup for serving
Made with french pressed, fair - trade coffee, plant - based milk, stone
ground whole coconut butter (the crème de la crème of
nut butters), real pumpkin puree, vanilla, maple syrup, and all the right pumpkin pie spices.
gluten - free,
nut - free vegan everything seed bagels adapted from Green Kitchen Stories makes 12 ingredients + 1/2 C golden flax seeds + 1/2 C sunflower seeds + 1 C pumpkin seeds + 1 C
whole buckwheat groats + 1/4 C everything bagel seasoning plus more for sprinkling + 2 T
ground psyllium husk + 1 1/2 C water
Whole Wheat Banana Nut Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 egg, beaten 1/2 cup packed dark brown sugar or sucanat 1/2 cup low - fat plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2 cup chopped toasted pecans or walnuts 1/4 cup old fashioned rolled
Whole Wheat Banana
Nut Muffins 1 1/2 cups
whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 egg, beaten 1/2 cup packed dark brown sugar or sucanat 1/2 cup low - fat plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2 cup chopped toasted pecans or walnuts 1/4 cup old fashioned rolled
whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons
ground cinnamon 1 egg, beaten 1/2 cup packed dark brown sugar or sucanat 1/2 cup low - fat plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2 cup chopped toasted pecans or walnuts 1/4 cup old fashioned rolled oats
-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute
whole oats for some of the flour — Add freshly
ground flaxseed and chopped
nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the
whole thing!
Nuts and seeds Flax seeds are one of the greatest plant sources of Omega - 3 fatty acids.They help you improve digestion, give you clear skin, lower cholesterol, reduce sugar cravings, balance hormones, fight cancer and promote weight loss... We recommend
ground over
whole flaxseed because the -LSB-...]
1/4 cup raw almonds, hazelnuts or walnuts 1/4 cup raw cashews 1/4 cup brazil
nuts 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds 1 Tbsp
whole flaxseeds (linseeds) 1 cup filtered water or milk of choice 2 tsp
ground cinnamon 1 tsp
ground cardamon
Hors d'Oeuvre Chicken Liver Mousse with Fermented
Ground Cherries and Puffed Black Rice Smoked Clam Dip with Buttermilk on
Whole - Wheat Crackers Buttermilk Cheese with Smashed Fava Beans on Grilled Sourdough Hyssop - Cured Scottish Salmon with Pickled Beets and Beer
Nuts CHÂTEAU DE LA GRAVELLE MONNIÈRES - SAINT FIACRE MUSCADET SÈVRE ET MAINE 2009
«Instead of
ground meat, I use
whole, hearty ingredients, such as mushrooms, lentils,
nuts and tempeh,» Coscarelli says.
200 g
whole wheat flour 100 g dark rye flour 40 g corn grits 45 g steel cut oats 1/4 cup mixed
nuts and seeds + more for the topping (1/4 cup coconut sugar — 35 g) * 1 tsp salt 1 tsp baking soda 1 tbsp coriander seeds seeds from 5 cardamom pods, freshly
grounded 1/2 tsp
ground cinnamon 1 1/3 cup kefir or yogurt **
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp
nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup
whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g
nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp
ground vanilla A generous pinch of salt
Coconut butter:
whole coconut
ground into a paste with the texture of
nut butter when it's warm and solid when it's cold
I plain, dry roast raw pumpkin seeds and find that they often make a great sub for
nuts either
whole or
ground.
It's vegan and wheat - free, and the mix of oats,
ground nuts and
whole - grain spelt flour makes it a perfect guilt - free breakfast treat.
You can use
whole nuts,
ground nuts, or even
nut milks (almond milk is my favorite!)
The first time I
ground the
nut / seed mixture into way too small of pieces, so there wasn't a
whole lot of «crunch» to the granola.
Base Ingredients: 1/2 cup
whole oats (or quick cook) 1 tbsp chia seeds 1 tsp cinnamon 1 tsp
ground vanilla bean or (2 tsp of vanilla extract) 3/4 cup almond or coconut milk 1 tbsp natural peanut butter (or any other
nut butter) 1 tsp of maple syrup 1 tbsp of pecans, crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle of
nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
The Tribest blender is a real work horse for
grinding whole grains, flax seeds, and
nuts.
Fiber is found in
whole grains, as in brown rice and Super Porridge, legumes (beans, peas, lentils),
nuts, and seeds like pumpkin seeds and flax seeds — freshly
ground.
The best way to feed your baby
nuts and seeds is to buy them organic,
whole, and raw and
grind them in the blender immediately before feeding them to your baby before the oils have any chance of turning rancid.
* 1 cup butter or margarine (2 sticks), softened * 1 cup packed brown sugar * 1 egg * 1/3 cup mild - flavored molasses * 1 tablespoon finely shredded orange peel * 2 tablespoons orange juice * 3 cups all - purpose flour * 1 cup
whole wheat flour * 1 teaspoon
ground ginger * 2 teaspoons
ground cinnamon * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 1/2 teaspoon
ground cloves * 1 8 - ounce package cream cheese, softened * 2 to 3 tablespoons honey * Raisins, snipped dried apricots, and sunflower
nuts
Instead of opting for
whole nuts try
ground nuts, soft
nuts (like pine
nuts) or
nut butters baked into foods.
I prefer to start with
whole almonds and make my almond butter because freshly
ground nut butter has no equal for flavour.
Whole food protein sources — such as nonfat yogurt, nonfat milk, cottage cheese or tofu — along with flavorings — including fresh or frozen fruit,
nut butters and
ground seeds — contain protective substances, such as antioxidants and phytonutrients, that dietary supplements simply can't replicate.
3 large onions, peeled and diced 3 celery stalks, diced 4 tsp butter, melted 2/3 cup
whole macadamia
nuts 2/3 cup
whole cashews 1 cup unsalted walnut pieces 2 cups
whole, raw cranberries 1 tsp
ground cloves 1/4 tsp cayenne pepper 1 tsp
ground ginger 1 tsp fresh parsley, minced 2 tbsp oil 2 eggs Salt and Pepper to taste