Sentences with phrase «of banana flour do»

What brand of banana flour do you recommend?

What brand of banana flour do you use and what are some of the recipes you use it in?

Not exact matches

If you're still wondering what to do with almond flour, I wouldn't be opposed to making chocolate hazelnut shortbread with almond flour in place of the hazelnut flour or substitute some almond flour for whole wheat flour in banana bread, not opposed at all.

I got this for a banana bread recipe, and even though it is non-stick, I did use some spray and flour on the inside of it.

I noticed that you don't have banana flour on this list (I did notice it on the list of staples).

You do need a lot of liquid for the coconut flour, but between the eggs, banana and coconut oil they end up nice and moist.

* You can do 3 Tablespoons of banana flour and 2 TB of peanut flour if you want extra goodness!

I modified the recipe, tho — did banana instead of pumpkin, whole wheat flour, and added a tablespoons of ground flax seed.

I did some substitutions: — mix of fresh orange, banana, pear, mandarin in place of the drained pineapple — raisins and dried apricots instead of sugar, cup for cup — food - processed them with the fresh fruit — flax egg instead of egg — my flour was a mix of coconut flour, potato flour and tapioca starch Thanks so much for this recipe!

I've only made them once but I did use the oat flour - just ground it up in my magic bullet - I also mashed the banana instead of slicing it.

Aside from those options, the rest of the ingredients are simple and straight - forward: green banana flour (the Let's Do Organic brand is my personal preference), lemon juice + baking soda for leavening, and vanilla extract.

I use and recommend the Let's Do Organics brand of banana flour, I find that to yield the best texture.

I did substitute pearsauce for the applesauce, but other than that I think I did everything the same - although I guess did use the NuNaturals brand of green banana flour it that would make a difference.

Yes definitely skip that part So many of the recipes with banana flour require egg, it really does feel like uncharted territory keeping things vegan with it.

I don't tolerate too many baked good ingredients, and so don't bake too often, sadly; but I've had a couple of bags of banana flour over the past few years and have been eager to figure out how to use it!

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

1 cup oats 3/4 cup almond flour 1/4 cup chickpea flour 2/3 cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2 black pepper 1/2 teaspoon sea salt 6 dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3 cup buttermilk or plain yogurt zest of 1 orange 1/3 cup olive or melted coconut oil 3 eggs

I didn't have enough apples for a double recipe (I never make a single recipe of any baked goods, to much work for just 12 jumbo muffins) so I added 2 chopped banana's... and 6 grain flour was on sale, so that's what I used in place of whole wheat.

They don't require any flour which I love, and start with a base of creamy cashew butter, which has been sweetened with local honey and an overly ripe banana, then mixed with a combination of chewy oats, light quinoa flakes, toasted coconut and omega - 3 packed chia seeds.

Just don't let banana — or plantain — flour become a gateway to daily Primal approximations of baked goods and you'll be fine.

so I ended up using 1 cup oatmeal (fine) and 1 cup green banana flour, however if I were to do it again I would maybe do half a cup of the oatmeap instead.

I'd do an exchange of one banana for some almond flour.

In the case of this banana bread recipe, I haven't tried replacing the all purpose flour with self - rising, so don't know what to tell you about how well the substitution would work.