Sentences with phrase «in place of the coconut flour»

I didn't have coconut flour so added 1 cup of GF AP flour in place of coconut flour and reduced the eggs to two.

Is there any other grain free flour that can be used in place of coconut flour?

Uh oh, if you used almond flour in place of the coconut flour I'm not sure what the results will be since the coconut flour is so much more absorbent.

In place of coconut flour, would unbleached all purpose flour work or combination with wheat?

Hi Carolyn, I see in some recipies one can substitute almond or another nut flour in place of the coconut flour.

Would love to make this for a dinner party this week — is it OK to substitute almond flour in place of coconut flour?

It does add a subtle vanilla essence that's not present in the original recipe — so it you want it to taste more «authentic» you can use an unflavored protein powder like The Protein Chef Baking Protein by Labrada Nutrition, or just use three - quarter cup all - purpose flour, oat flour, spelt flour, or gluten - free baking blend in place of the protein (you can also use half a cup of the aforementioned flours in place of the coconut flour).

Can I use something else in place of the coconut flour and oil?

You can try increasing the almond flour by 1/2 cup in place of the coconut flour - I can't guarantee it will come out perfectly because I haven't tried it and coconut flour can't be replaced in a 1 to 1 ratio.

Is there something else I can use in place of coconut flour?

Not exact matches

Would the coconut sugar and tapioca flour work in place of the rice flour and agave sector?

We made them today with my girls; everything that comes from this site is called by my daughters «van Elsa», so these «Elsa cookies» were really good (with some little changes: we didn't bake them so I added some extra coconut flour, and we used mango in place of passion fruit, but they were really delicious and we enjoyed making them).

I also used coconut flour in place of the ones listed, which is just coconut dust and is quite sweet!

I used 1/4 cup of coconut flour in place of buckwheat flour.

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Yes, you can substitute coconut flour in place of the oats, if you prefer.

Just to play with the flavor, I used coconut oil in place of the butter and I used coconut flour in place of the all purpose flour, but of course, you could do these either way and they'd still be great.

I used almond flour and coconut flour in place of the oats.

Billy, this typically happens when coconut flour is used in place of the almond flour, or when a measurement mistake is made.

Made the following tweaks: Used 1 1/2 c. Honeyville Almond Flour 3/4 c. Coconut flour Used 1/4 c. Sunflower seeds (pulsed) in place of flaxmeal Upped the ACV to 3 tbsp Upped the soda to 1Flour 3/4 c. Coconut flour Used 1/4 c. Sunflower seeds (pulsed) in place of flaxmeal Upped the ACV to 3 tbsp Upped the soda to 1flour Used 1/4 c. Sunflower seeds (pulsed) in place of flaxmeal Upped the ACV to 3 tbsp Upped the soda to 1 tsp.

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(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconutFlour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconutflour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

In a food processor (a miniature one will do), place the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and pulse to combine.

I love the raspberries on top and I love that you used coconut in place of flour.

If it's as absorbent as coconut flour, then you'll need about 1/2 cup of pumpkin purée in place of the almond milk.

Elena, For those following the SCD, would coconut flour work in place of the arrowroot?

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

and since my doctor is encouraging me to really go for it in terms of using things like coconut flour, and really paying attention to carbs, fats, and eating food as close to the way it come from nature, I am hoping this will be a fun and encouraging place to do those things.

The dough is crumbly when coconut flour is used in place of almond flour, or when the brands of almond flour I recommend are not used: --RRB-

Several of you wrote to me after I published my recipe for vegan, paleo almond flour cookies last week, asking if coconut flour might work in place of the almond flour.

These paleo chicken recipes use ingredients like almond flour, coconut milk, coconut flour, and even paleo tortillas in place of the traditional versions.

Alexis, this typically happens for a number of reasons, but most often when coconut flour is used in place of almond flour: --RRB-

I tried to make a vanilla version with honey (in place of sugar) and coconut flour in place of the cocoa powder and it was a total fail.

Recently I have found that almond flour causes a lot of inflammation in my body and wondered if you have tried coconut cream in place of the almond flour?

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Place the hazelnut flour, coconut flour, salt, and baking soda in the bowl of a food processor.

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

This typically happens when coconut flour is used in place of almond flour.

Is there a substitute that matches coconut flour's properties that I can use in place of it?

- I make a version of these cookies using almond flour (or another nut flour) and some coconut oil in place of the almond butter.

With this vegan and gluten - free gingersnaps cookie recipe, you embrace coconut oil, maple syrup, and almond meal in place of butter, sugar, and white flour.

Can I use coconut flour in places of the spelt flour?

Have you tried using some coconut flour in your recipes in place of almond flour?

I did substitute a few things, though — I used Bob's Red Mill All Purpose Gluten - Free Flour in the dough, and in place of the erythritol I used coconut palm sugar (I love this stuff sooo much!).

Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.

I decided to combine the two, trading the olive oil in Heidi's recipe for coconut oil, using milder almond butter in place of the peanut, and keeping the flours gluten - free.

I did some substitutions: — mix of fresh orange, banana, pear, mandarin in place of the drained pineapple — raisins and dried apricots instead of sugar, cup for cup — food - processed them with the fresh fruit — flax egg instead of egg — my flour was a mix of coconut flour, potato flour and tapioca starch Thanks so much for this recipe!

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

I found using a pastry blender worked well to work the shortening / butter into the coconut flour and coconut palm sugar I substituted in place of the honey.

You can use coconut flour in place of arrowroot powder if needed (I believe twice as much coconut flour works).