Sentences with phrase «less than the almond flour»

1 cup of wheat flour contains a whopping 73g net carbs compared to 10g net carbs in 1 cup of almond flour, and 6g net carbs in the equivalent 1/4 cup of coconut flour (40 % less than almond flour).

Not exact matches

They're actually even sweeter than I need... I think I'll use a little less sweeter next time — or maybe just use an overripe banana with a little extra almond flour.

but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flour

I made this today using hazelnut flour instead of almond and all honey, but less than it called for, for the sweetness.

It soaks up a lot of moisture, so typically I'll use more almond milk or less flour than I would when using something like oat or almond flour.

And if you want to make this with almond flour instead, I'd start with removing the milk, as almond flour needs less liquid than coconut flour.

I think you could use almond meal as well but you might get a slightly less light cake than with almond flour.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

BUT I've always thought that almond flour was a by - product of almond oil, that is to say it contains a lot less fat than regular almonds.

The coconut flour version uses less flour overall than the almond flour version.

Carolyn from All Day I Dream About Food has managed to make these cheesy muffins low carb (less than 5 net carbs) yet still tasty with almond flour and sour cream.

Have tried 3 less expensive brands of blanched almond flour, with significantly less quality results than when I use Honeyville.

When baking with healthier flours such as oat flour, almond flour, etc., these flours contain less gluten making them much more dense than typical muffins I'm sure you're used to, so I've had to play around with various recipes in order to achieve that perfect combination.

Michelle, I haven't played around with this recipe using other flours, but if you can tolerate coconut flour, that may work (if you want to play with the recipe, start with much less coconut flour because it absorbs more liquid than almond flour).

Coconut flour is less expensive than almond flour, but both are really good to have in the kitchen.

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!)

Hi Cheryl, almond flour is less absorbent than other flours so the extra pineapple may have added too much moisture to the batter.

It's cheaper, less fat and calories and I feel much less guilty eating it than when I bake with almond flour.

This recipe called for 1 / 2cup less of almond flour than that original recipe, but I added the extra half cup (2.5 cups total) as my batter was very thin.

It was heartier and less cakey than when I used all almond flour (and oats are also much cheaper than almond flour).

If you use a measuring cup, just keep in mind you might end up with a little more or less almond flour than the recipe calls for, and adjust if needed.

I use a little less flour than the original recipe calls for; for the benefit of the vegans in my family I use a chia - seed - water combo to replace the egg, and almond or cashew milk in place of the egg wash.

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)

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

Polenta and ground almonds make up the «flour» part of this cake and indeed make it very light and moist, not to mention that it takes less than 10 minutes to throw together (before putting it in oven) and it is totally gluten - free and refined sugar - free (of course!).

I have used white and black flour, low - calories almond milk instead of soy yoghurt and a little bit of cardamom instead of ginger and less agave nectar than in the recipe.

Perhaps, because of it's tendency to soak up moisture much more than almond flour, less would be necessary.

If hazelnuts are less absorbent than almonds and coconut flour much more so, you could experiment with mixing the two — my suggestion.

Hi Heather, yes you can but you will need to use less water (almond flour is less absorbent than coconut flour).

The flour I use contains 13g carbs per 100g, so it has less carbs than coconut flour and almond flour.

For those interested in trying out almond flour recipes such as those from Elena Amsterdam, please note recipes would have to be adapted and you will need less of our fine flour than the equivalent amount of normal ground almonds.

And knowing that almond flour has a higher fat content but is less dense than wheat flour, I basically switched this ratio around.

Standard Gluten Free Recipes such a Those by Elena Amsterdam will Need to be Adapated, You will Need Less of our Fine Flour than the Equivalent Amount of our standard Blanched Ground Almond Flour

If you don't have any coconut allergies, you could try using that, but you would need to use much less coconut flour than the 1 cup of almond flour in the recipe.

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.

The bean flour didn't add any noticeable taste to the cookies, and probably made them less crumbly than all almond flour might be.

You would need to use less coconut flour than almond flour.