Sentences with phrase «of almond and coconut flour»

With regards to the giveaway, I would love the raw chocolate, although I use a lot of almond and coconut flour so these would be great.

I always feel like a combination of almond and coconut flour gives nice results.

I use a lot of almond and coconut flour but love trying new things out!

The blend of almond and coconut flour is an gluten - free and grain - free base for the eggs, coconut... Read More

Sift it all together to lighten it up and break down any clumps of almond and coconut flour.

I recently made a loaf of bread out of almond and coconut flour.

I know that several of my recipes use a combination of almond and coconut flour, however I thought it might be nice to add a pancake recipe using only one... Continue reading →

I've also made them with a blend of almond and coconut flour but found them a bit grainy in texture.

I am in love with coconut flour, and the mix of almond and coconut flour make these desserts so good!

And the combination of the almond and coconut flour gave it a delicious nutty flavor.

I a wondering if I can use the THM Baking Blend instead of almond and coconut flour?

Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour sweet.

Because of the density of the almond and coconut flours, it is difficult to get the middle cooked through without over-browning the outside.

In place of the almond and coconut flours I used almond meal and rice flour.

Low carb, gluten free and delicious thanks to a base of almonds and coconut flour and sweetened with just a few low gi raspberries (option to add a touch of stevia if you like things a little sweeter).

This 4th of July recipe for Paleo Red White & Blue Fruit Pizza has a crust made of almond and coconut flours, coconut flakes, eggs, and coconut...

Low carb, gluten free and delicious thanks to a base of almonds and coconut flour and sweetened with just a few low gi raspberries (option to add a touch of stevia if you like things a...

This 4th of July recipe for Paleo Red White & Blue Fruit Pizza has a crust made of almond and coconut flours, coconut flakes, eggs, and coconut oil, sweetened with honey and topped with a coconut cream, honey, and vanilla extract base... Continue reading →

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

First reason could be if you only used spelt flour (instead of buckwheat) and left out coconut and almond flour.

Is there any other flour I can use instead of coconut and almond?

I used coconut oil instead of avocado and almond meal + coconut flour instead of coconut flour + arrowroot flour..

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

Coconut flour and almond meal combine to keep this grain free, and stevia takes the place of sugar.

They're using the classic mixture of almond flour and coconut flour together to get the muffin part right, and they have plenty of carrots, nutmeg, cinnamon, and more to get the carrot cake part right.

Same story with coconut and arrowroot flour... neither of which are available here... I was thinking os using oat flour or almond meal, or a mix of the 2... would it work?

I used extra coconut flour instead of arrowroot, left out the chile and used almond butter in the icing because that's what I had.

It's hard to say without having actually tested it, but I think I would try upping the arrowroot powder to 1/4 cup and use 2/3 cup almond flour instead of the coconut flour.

Follow everything in this recipe until the very end: instead of coconut flour and dark chocolate chips, add the same amount of Raw Cacao Powder (plus a little almond meal to thicken it up a bit) and White Chocolate Chips.

(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 used a combination of whole grain oat flour, almond flour, and coconut sugar to make them gluten - free and refined sugar - free.

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

I combined ground almond flour, Meyer lemon juice, a little maple syrup, a little organic coconut oil, some unsweetened shredded organic coconut, and what I had left of my lavender sugared Meyer lemon peel (ok, so they're not completely free of sugar, but almost).

Along with the coconut flour and oil, these have a delicious layer of sweetened coconut and almonds and it really makes these brownies!

Thank goodness almond flour, coconut oil, and coconut sugar provide the building blocks to reproduce a Paleo - approved version of Toll House's greatest hit.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

There are recipes out there that use a combination of coconut flour and almond flour and I've found those work well too.

Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hyAlmond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydraand such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydraAnd since I saw it was crumbly, I used 1/3 cups of almond milk to hyalmond milk to hydrate.

I would add maybe 2 tbsp more almond, but coconut flour is too dense and tough to estimate so I wouldn't add any more of it.

It is made with oat flour instead of coconut and almond.

No problem, the ingredients for these treats at least are made of real food ingredients — such as ground almonds, coconut flour, and even avocados!

The combo of almond flour, coconut flour, and flax works really well here.

I'm especially happy that this recipe has a mix of coconut flour and almond flour because the texture is great.

Not really sweet enough to be considered a dessert, but bold in flavors of apricot soaked in Grand Marnier, creamy sweet potato, and hints of orange zest, sweet coconut, and a slight nuttiness from almond flour and pecans.

Okay, just figured out what I did wrong, I mixed up my flours and used ALL coconut flour instead of almond flour!

I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?

I used almond flour and coconut flour in place of the oats.

I have varied it to use 1C of almond flour, and the rest is coconut flour, and I accidentally left out the sea salt the first time, and it was great regardless!

I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a «rye bread taste».

The waffles are a combination of the three flours I use most for all my gluten - free, paleo baking — almond flour, tapioca flour and coconut flour.