Sentences with phrase «n't like almond flour»

I still have one, my 26 year old daughter who has always been the pickiest, who is turning it all away, but she doesn't like Almond flour or coconut flour.

Not exact matches

Sadly I think the pulp will be too dry and will be too much like a flour and not enough like crushed almonds.

Almond flour acts to keep these grain free, and there's even a buttery cinnamon topping so you won't feel like you're missing out on anything.

coconut flour (this just makes it thick and cakey, it won't taste like coconut)- you could also use almond meal instead

Some special ingredients, like lard or blanched almond flour, may not be in every grocery store, but many do seem to be stocking healthier options these days.

I didn't have arrowroot flour, so I used almond flour, and I couldn't find any dates for some reason, so I used raw honey, and I don't like nuts in brownies, so I didn't use pecans, and I didn't have any hazelnut butter and didn't want to buy any because it's expensive, so I didn't frost them, but these are fantastic even with the substitutions and without the frosting, wow.

It seems like so little that you could just use almond flour but I'm also not familiar with baking with these types of flours.

(I usually don't like the consistency of coconut flour but adding the almond flour and cocoa powder I can't even taste the coconut flour) of course used the eggs and coconut oil also..

I wouldn't be confident that a full swap of flour for almond meal will give you the desired results; they just don't work the same way in something like this.

Blanched almonds are not only great for making macarons but can be useful for other recipes like almond butter, almond flour, or marzipan.

I used the Bob's Red Mill Almond Meal / Flour that other people don't like.

I did them with almond flour and they were soft but didn't spread like that.

2oz cream cheese 2oz grated parmesan cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)

Some examples: Passover desserts happily use almond flour made from ground almonds to replace the grain flour we can't use during Passover week; Carb - conscious diners (like yours truly) greatly welcome the whole gamut of wonderful desserts which flour made from almonds allow them to enjoy.

Don't forget you can use a paleo friendly pasta like THIS homemade one I wrote a few years ago or THIS one that is almond flour based.

I did feel like I was cheating just a little bit with this month's daring baker since I didn't do the recipe with the almond flour, but any chance I have to use up those egg whites, I jump at.

Oh, almond flour, pout, can't use it in my house because of husband's tree nut allergy but the cake looks and reads like it is good.

Now I know everybody is baking with almond flour these days in all sorts of Paleo baking, but I think their list was more like hazelnut, almond and somethin' else that I don't remember.

I like variety, and it can't ALL be about almond flour pancakes and zucchini noodles.

I haven't tried these with almond flour so I don't know how that would work out, but I like the idea!

Have to find out where to find all the ingredients (like almond or garbanzo flour, I've never seen it in shops around, but then again, I haven't tried that much gluten free stuff, yet).

Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature

I figured the sunflower seeds alone would have too powerful a flavor and the hemp seeds alone would be too oily and not light and fluffy like almond flour.

I was prepared not to like almond flour as well as agave nectar (I'd never tried that before either), but I was blown away.

I'm not gluten intolerant, but when almond flour doesn't spike my blood glucose like wheat flour does, I'm so ready to throw out the flour.

I made some of my own blanched almond flour because I read that you don't like Red mill kind and that is all we have.

... And while it won't taste like pecan, almond is yummy too... or you could try going half and half with the flours.

For recipes that do not have a lot of added flavor, like pancakes & bread, I prefer to use Bob's Red Mill Super-Fine Almond Flour.

Coconut flour, almond flour and other grain - free / nut flours do not act the same as traditional wheat flour - they do not contain gluten, so they need binders like eggs or flax seed to make successful batters.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

I'm not crazy about baked goods using either one alone; however, I recently found a biscuit recipe that used both (the ratio was something like 1.5 cups almond flour to 2 tablespoons coconut flour).

What is it that you don't like about Almond Flour?

There are other good brands of finely ground blanched almond flour, like Honeyville, but do not use Bob's Red Mill brand or Trader Joe's brand almond flours.

I haven't tried it with almond flour personally, but a reader recently shared with me that they successfully substituted almond flour in this recipe - so you may absolutely substitute almond flour if you would like -LRB-: as well as the tapioca for arrowroot.

On top of that, I try to avoid any processed flours and to be honest, I haven't found a cookie recipe using coconut, almond, or oat flour that I really like.

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

I haven't tried the blanched flour so perhaps I'd like her recipes even more, but so far I am more than satisfied with the results using the almond meal in every recipe I have tried.

Just seeing this now, I know it's like, a long time ago that you wrote this... but almond meal can always be substituted for another type of nut flour, or even whole wheat flour if you're not gluten free, and arrowroot can be sub'd for cornstarch if you don't have that or tapioca!

My girls don't tend to like muffins with almond flour in them and they were so fluffy they couldn't tell the difference.

I'd like to substitute almond flour but am not sure if there's a 1:1 sub.

I'm afraid you can't simply replace all purpose gluten free flour with almond flour, like you can't replace conventional all purpose gluten free flour with almond flour and have the recipe turn out.

Almond flour is very wet and does not behave like regular (wheat) flour.

i haven't tried the new recipe yet, but we do like the prior recipe (using almond flour).

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

There's really nothing you can't do with eggs or cheese plus a little almond or coconut flour if you're craving a bread - like treat.

I just can't seem to like almond flour... Thanks!

First, the middle layer was a bit liquedy and not like pizza doe so I added more almond flour thinking that would make it more doughey but that did not work, so I poured it in.

I was nervous about using cashews as I have tried coconut flour and almond flour and don't like the texture in pancakes, but these were wonderful.

Like almond flour, though, they are not appropriate for use in baked goods.

Hi Karen, I actually haven't made this recipe without almond flour, so I'm not sure what you'll be able to substitute other than another nut flour (like cashew or hazelnut — both can be found at Trader Joes if you have one near you).