Sentences with phrase «more like coconut flour»

Not exact matches

1 whole fresh coconut meat chopped to small pieces 400 ml water 1 tablespoon arrowroot (or potato flour) 300g long green beans 1 large carrot 50g of frozen peas (or more if you like peas!)

PLEASE NOTE - I've had feedback regarding different brands of coconut flour and some having their cake bars too crumbly - If this is the case, please add more pumpkin until a «dough» is formed - It should be soft like the pictures show.

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 veryCoconut 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 verycoconut 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.

With hazelnut and coconut and all those great ingredients in it — I feel like it would be way more flavorful than a flour pancake.

Seems more like frying eggs in coconut oil and adding a shimmer of cocunut flour to the eggs.

The cream cheese and coconut flour also help lighten it up in color so it looks and tastes more like the real thing.

* If you use the optional protein powder and coconut flour to make it more «cake - like» and filling, you'll likely want to add 2 - 3 tablespoons more liquid so it mixes well.

Mine turned out more cake - like, very tasty but next time I will try a little more of both flours and maybe a little more coconut.

I just restocked my coconut flour and am looking forward to making these, as well as the pumpkin version and probably a bunch more no - bake recipes... sounds like I'll have to invite some people over for sharing!

There are tasty cakes made with almond flour, coconut flour or other grain - free flours topped with frosting made from dairy - free delights like coconut cream, coconut oil and more!

I used coconut flour, so do I need to add more coconut flour to make it thick and fluff like the picture?

I cut mine in a long diamond shape — they are wonderful for the holidays and everyone seemed to like the ones I used the coconut flour in more than the traditional recipe.

Since this is my first time cooking with coconut flour, I would like to cook these pancakes a few more times as written before I try different liquids like mashed blueberries, overripe bananas or soaked zucchinis or carrots.

PS: was worried because of the comments, but I had no issues with the batter falling apart like I have with almond flour recipes... and coconut flour is way more tasty.

I also don't like coconut so I added 2 more tbs of almond flour.

If you like your brownies a little more cakey then add an extra 2 tablespoons of coconut flour to the batter and bake for an extra 5 — 10 minutes.

For the gravy: 1/2 cups coconut oil 1/2 onion, minced 5 cloves garlic, minced 1/2 cup all purpose flour (This gravy can be made gluten free if you desire by using gluten free all purpose flour from Bob's Red Mill) 1/8 cup nutritional yeast 1/8 cup tamari 2 cups vegetable stock, or more as needed (depending on how you like the consistency) Oregano and white pepper to taste

If you're looking for more baked goods with coconut flour like these coconut flour chocolate chip cookies you HAVE to try these paleo pumpkin bars.

Next time, chill the batter for 30 - 60 minutes before you press it into the pan, and then if it still looks very wet, you can add more coconut flour (perhaps a couple tablespoons, at least to start) until you like the consistency.

Did not work, the frosting was more like a sauce than a topping, but I added some coconut flour to it and it worked out but I will try it with avocados next time!

I enjoy making things with coconut flour and would really like some more recipes using coconut flour.

This is Wildly Organic by Wilderness Family Naturals, a very responsible company dedicated to providing clean, sustainable, wholesome, organic products like coconut butter, coconut oil, cacao, nuts and seeds, grain - free flour, fruits, herbs, body care and so much more.

I don't like adding more liquid to a coconut flour baked goods because coconut flour is very sensitive to any extra liquid.

I just like the flavor and texture the finely shredded coconut gives these, but more coconut flour (or flax) would also work just fine!

The blog I Breathe I'm Hungry packs poblanos, a mild chili pepper, with a blend of cauliflower, ground almonds, coconut flour, eggs, Parmesan and more, for a savory stuffing with a mashed potatoes - like texture.

These blondies are grain - free and mostly made of sweet potato, but a little bit of coconut flour balances the moisture and makes the texture more cake - like.

Is the texture cakey (like your coconut flour cake) or more like a flourless chocolate cake?

I'd also love to see less agave and more Stevia and / or honey recipes (like this one)... I love all the coconut flour and almond flour recipes... bars are awesome because they are so versatile.

More than I've liked other coconut flour stuff so far.

I use it without adding other flours to it, but do have to modify recipes a bit (like more applesauce or coconut oil).

They were originally based off our raw macaroon recipe, but since we added coconut flour, it made them more dense and cookie like.

I would to start making more things using coconut flour but of the few things I've made, the family won't eat it because it tastes like coconut, which they do not like.

When I make them now I bulk them up with 2 Tbsp coconut flour and 1/2 tsp baking powder which makes them more pancake like.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

If you're using almond pulp leftover from almond milk, the flour will definitely be less oily and more fibrous, kinda like coconut flour.

If the dough is still wet and batter - like, then add more coconut flour, a tablespoon at a time.

To get them more like real pancakes I also sometimes add 1 tsp of baking powder and 2 Tbsp of coconut flour!

Well, I've had baked goods made with coconut flour before and found them very heavy, more puck - like - than - cake - like.

The pumpkin and coconut flour gives this cookie a more cake like texture with a hint of caramelization from the coconut sugar.

Better Body Foods makes so many amazing products I use in my kitchen everyday like coconut flour, coconut oil, PBfit and more.

=) I added lemon juice like Christiane did + a tiny bit more coconut flour.

So, to combat these problems, we're throwing out the banana, adding flour to form a crusty coating, switching to coconut milk for a more solid mouthfeel, and throwing in a few clever ingredients to develop a more egg - like taste.

I thought it should have been more like 2 TBS of coconut flour.

As a coeliac who avoids grains my flour of choice is buckwheat, instead of butter I use a vegan margarine and sugars like coconut sugar instead of refined sugar as they agree with me more.

Unlike coconut and date sugars, lucuma acts more like flour, and it doesn't easily dissolve.

I added lemon juice to the batter as I like it a little more lemony and as well used coconut oil and coconut and spelt flour.

For example, whole oats offer a more fiber - rich base than plain old white flour and pecans and coconut oil serves as healthier source of fat than classics like butter (sorry).

Having the best how - to guide to creating main courses from beef, poultry and seafood, like beef carnitas with coconut flour tortillas, spaghetti & meatballs paleo style, quick zucchini noodles, beef & veggie soup and much more...

Just like coconut flour, sesame flour is more absorbent and you wouldn't have to change the amount of liquid ingredients.

I just like the flavor and texture the finely shredded coconut gives these, but more coconut flour (or flax) would also work just fine!