Sentences with phrase «much on almond flour»

That is, until I accidentally OD'd on so much on almond flour that my body revolted by giving me a previously nonexistent food sensitivity to anything almonds.

Not exact matches

Sometimes the almond flour is just so packed with calories that I think it is just too much for me to enjoy on a regular basis.

You're right, it's basically crushed sliced almonds, or you can use almond flour, depending on how much crunchy texture you want.

I do bake from time to time with almond flour, and there are a couple recipes on the site, but I haven't found that there is too much interest in them.

I pretty much gave up on the idea of ever eating pizza again and never thought about doing a pizza crust with almond flour — even though I have Elana's cookbook!

A simple one - bowl recipe, the cake's main ingredient involves coconut or almond flour, which absorbs moisture so well that you can get away with using much less (also saves on ingredient amounts, which is always great!).

I don't bake or cook with almond flour much (although I have added a Tbsp here or there to some recipes, like the coconut flour cupcakes... but I'm thinking it's not really necessary there either, and I'll update you on that soon!).

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

My girls have missed things like pancakes since I put them on a low - grain diet due to some intolerance, and these are so much better than the almond flour pancake I had been making on occasion... so thank you thank you thank you for sharing this.

Unfortunately it is just too expensive, so for everyone who doesn't want to spend that much money on muffins, you could just substitute the almond flour for spelt or all - purpose flour.

I think an almond flour based crust would be crunchy on the edges, still easy to chew and so much healthier than most crusts.

I would say there are better recipes to use when you are spending that much money on almonds for almond flour.

Since I don't have any almond pulp on hand, how much almond flour would I need to subsitute for the almond pulp?

We just put them in the Nutribullet or you could use a blender and add 4 times as much water and blend then use a nut milk bag or cheese cloth to strain the almond milk out and then you can drink the milk and use the almond meal for flour if you put it in the oven on a baking sheet at a lower temperature.

I am having difficulty finding the defatted almond flour (even on the internet) and I am wondering how much it tastes different from normal almond flour - if it is a texture rather than a taste difference (although I understand texture does alter taste.)

Was wanting to try to use almond flour instead of whole wheat flour — any suggestion on how much to use?