Bread does not have to contain flour made from wheat, have you ever tried a bread made from
a nut flour like almond flour?
The mixture of coconut and chocolate gives them a wonderful Bounty - like flavor, but if you can't consume coconut, you can use any type of oil of your choice, and you can use
any nut flour you like instead of the shredded coconut.
Caysee, I have not tried anything so I am not sure but you may have luck with
another nut flour like walnuts or pecans.
You could try a different
nut flour like cashew or hazelnut.
Gluten free flours include everything from ubiquitous rice flours to
nut flours like almond, peanut and even acorn, to seed flours like millet and quinoa to insect flours like cricket (yes, I said cricket).
Not exact matches
I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the
nuts (I used hazelnut) into
flour (this one was hard, so finally its more
like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!
I have a general question (although it does relate to these too), what alternative would you suggest instead of
nuts,
nut butter and
nut flour (where they are obviously not a key ingredient to a recipe
like macarons)?
Do you have any recommendations for substitutes for
nut meal,
nut flour or ground
nuts, as they are used in recipes
like this?
The ground almonds should be
like flour rather than
nut butter.
You could use another
nut or replace with something
like buckwheat
flour but that will affect the texture a bit
Much
like the California Roll first introduced Westerners to sushi in the 1960s by combining the raw fish with avocado, rice and seaweed, we intend our bars to serve as an introductory vehicle for insects by combining cricket
flour with more familiar ingredients
like nut butters and fruits.
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.
Dry ingredients
like nuts, beans, tea, spices,
flour and even almond butter can all be purchased in bulk — and by bulk we mean you can purchase as much or as little as you need — no boxes, plastic packaging or paper necessary.
It's a good way to keep baking powder fresh, however I think it's because a lot of people don't bake at home — in France, bags of sugar and
flour are much smaller than they are in the states (in the US, there are huge bags of
nuts,
flours, sugars, and other baking ingredients in supermarkets)- which I think is because there are so many bakeries (and in cities
like Paris, kitchens are tiny) and lots of people buy their baked goods rather than make them.
These delicious - looking energy bars are filled with
nuts like pecans, almonds, and a
nut flour of your choice (I recommend hazelnut, and so does this blogger).
1/3 cup vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1 cup all - purpose
flour 1/2 cup whole wheat
flour 1/4 to 2/3 cup
nuts (raw unsalted is best, I
like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds /
nuts to top loaf
Packed with
nuts, seeds, coconut
flour, and dates, these protein - rich cookies / bars will leave you feeling
like you're ready to take on the world.
I love the idea of another structural base,
like cornmeal or sesame or
nuts as the structural component, with
flour only used enough to hold it together and sugar enough to enhance the flavor and not some much fat.
They used a series of
nut - based products,
like almond
flour, almond butter, and walnuts, mixing them with sweet things
like maple syrup, honey, and raisins.
Nut - Free Option: If you'd like to make these nut - free for school lunches or other allergy concerns, substitute 1/2 cup oat flour for the almond flo
Nut - Free Option: If you'd
like to make these
nut - free for school lunches or other allergy concerns, substitute 1/2 cup oat flour for the almond flo
nut - free for school lunches or other allergy concerns, substitute 1/2 cup oat
flour for the almond
flour.
How do I make what is essentially an Indian pancake without using any grains??? All I could think of was a
nut flour, but I knew that would not come out to a pancake -
like texture.
For No Bake Granola Bars, combine 2 cups old fashioned rolled oats, 1/2 cup oat
flour, 2 cups puffed rice cereal, 1/2 cup coconut chips or other mix - ins (including
nuts, if you
like) into a bowl and mix.
i have yet to experiment with
nut flours, but they look great, i just wish my kids
liked pancakes!
[Because I'm aware the above is slightly wordy and possibly confusing, here's the basic gist = Make a sticky protein mix by mixing
nut - butter + protein - powder + oats / quinoa - flakes + whatever else you
like in your bars - > coat them in coconut
flour and give them rectangular shapes - > coat them in melted chocolate - > fridge them - > boom!]
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.
I used Tiger
Nuts tigernut
flour, which I
like because it's finely ground.
It is milled from our finest Raw Premium Organic Tiger
Nuts by our Spanish growers and bakes 1 - 1 just
like ordinary
Flour.
So... I don't mean to sound
like a jerk but there's raisins in this recipe — which the last time I checked are fruit — plus yogurt, milk,
nuts,
flour, and so on, which are clearly not fruit.
And there's room for innovation
like dried plums from the backyard, dried cranberries or apples, almonds or hazelnuts... the character, the beauty of this fruitcake is in its dried fruit and
nuts with just a little binder, eggs,
flour and sugar, no fat and nothing whatsoever candied.
almond meal: also known as ground almonds; the
nut is powdered to a
flour -
like texture, for us in baking or as a thickening agent.
These are made with simple ingredients
like nut butter, almond
flour and creaminess and flavor from REBBL.
I
like the slightly coarser texture of using a
nut meal instead of almond
flour in this.
I think I ground the
nuts into too fine of a
flour because ours ended up looking nothing
like yours in the picture!
I use coconut
flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake -
like flavor; it's also lower in fat than
nut - based
flours because you can use less to get the same effects.
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.
Just
like all the great loves
nut butters that have come before it, our creamy, dreamy vanilla cashew butter is all natural, made with no refined
flours or sugars and is vegan, gluten free, refined sugar free and paleo friendly!
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
Almond
flour crusts,
like anything made with
nuts, can burn easily.
3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the
flours gently into yolks and lastly the whipped whites 6) before you see the last bit of
flour disappear, gently fold in any additional
nuts and seeds
like I added sunflower seeds and flax and pumpkin seeds.
So traditionally a
nut roast contains either breadcrumbs or rice (sometimes even both) and I could well have cooked up a good loaf of Paleo Granary Bread just for this dish but I opted for some coconut
flour instead as it helps to retain moisture, and has that sweet, bread -
like taste.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you
like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free
Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't
like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
So get shopping, and stock your shelves with everything you need to thrive,
like superfoods, oils, sprouted
flours,
nuts a
Something about the
nuts, hearty hippie ingredients
like nut or whole wheat
flour, and a plethora of trail mix-esque mix ins just does it for me.
So I made a deal with myself: I am not to buy any new dried fruits,
nuts, or seeds, but I can buy as many
flours as I
like so I can bake away until my odd lots are used up.
1/4 teaspoon salt 1/2 cup
flour 2/3 cup chopped
nuts like toasted walnuts or pecans or dried tart cherries 2 eggs
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!
What I have found so far that works best are recipes
like this one what use a
nut flour and then arrowroot or tapioca as a binder.
With just this
flour, and filtered or spring water, I get 100 % dense no air trapped inside (
like in store - bought bread) muffins, with fruit and
nuts added, SUPER, SUPER DENSE NUTRITIOUS FOOD THAT STICKS TO THE RIBS.
Like coconut
flour, I find garbanzo bean
flour useful as a «lightening»
flour to make
nut flours a bit lighter and less dense.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew
nuts in a food processor or a blender until it becomes
like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew
nuts, tapioca
flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.