Sentences with phrase «of coconut flour as»

if you want to make these wheat free, you can use rice flour of coconut flour as a replacement.

I have used a few different brands of coconut flour as well.

Do not add the same amount of coconut flour as oat flour — it is extremely absorbent, so begin by mixing all of the other ingredients in the recipe, and then add just a few teaspoons of coconut flour at a time.

I added 4 tbsp of coconut flour as opposed to 1, as well as half a tsp of xanthum gum and a tbsp of da vinci vanilla syrup.

So please do use the small amount of coconut flour as it helps these maintain their structure.

I was thinking of coconut flour as I find that flour thickens many of my recipes up.

Not exact matches

Hi Ella, I want to make these brownies this weekend, but one of my friends has a nut allergy... Is it possible to substitute almond flour with a different flour, such as buckwheat / spelt / coconut / any other?

Instead of being made with ingredients such as flour, butter and sugar, I use ingredients such as oats, nuts, coconut oil and maple syrup.

I think coconut flour might not work as it needs a lot of extra liqued as coconut flour is very absorbent.

I count this as part of the additional liquid needed when using coconut flour.

As you begin working with coconut flour and modifying your favorite recipes, make a note of what you add, subtract or change so that you know how to improve on results or repeat your success the next time around.

As to the other suggestion of coconut flour, be careful, that extra fiber can wake you up in the middle of the night if you know what I mean.

Hi Ruth, if it has too much fruit in it for you, you could try reducing it a bit as for the coconut flour I don't see why you couldn't use it but I haven't tried it so I am not sure of the result you would get.

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

i have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of flour... also i had to add some flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not good for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.

This Grain - free Chocolate Chip Banana Bread uses coconut flour as the flour and a very small amount of agave as the sweeter.

For those of us who don't like or can't eat coconut flour, I've started using white bean flour in recipes as a substitute.

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.

I guess it was still too watery as I had to add 2 tablespoons of coconut flour and a little arrowroot starch.

Also, you can try adding a couple tablespoons of coconut flour if yours is sticky as well.

We liked the cookies small, as coconut flour can tend to be like eating a spoon of peanut butter — rather thick and clingy in your mouth.

Made with a crisp, buttery gluten - free crust, and a filling of juicy cherries and a mixed nut frangipane — a blend of almond, coconut, walnut, and pecan flour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSBflour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSBFlour Blend, these darling little tarts are as delicious -LSB-...]

The potato and coconut milk act as thickeners, in the absence of which you can thicken with cornflour or wheat flour.

Her tempting chocolaty treats are made with coconut oil, coconut sugar and a combination of coconut and gluten - free flour, as well as ground ginger and of course the best dark chocolate you can lay your hands on.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is veryCoconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is verycoconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

I just made this using your suggestion of corn flour + plain and it worked a treat, as did the coconut choc shot (I also swapped the sugar for a teaspoon of lucuma).

I used coconut flour instead of shredded coconut as I didn't think my kids would like the texture.

Coconut flour tends to require the addition of many, many eggs as it absorbs so much moisture.

This rich, moist chocolate cake uses a mixture of coconut flour and almond meal as its base.

Most any Paleo bread will work in this, you just have to make sure that it's using almond flour or coconut flour instead of all - purpose flour, as this will take care of any grain concerns and will allow you to have this the traditional way.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

I'm thinking of making these for a party next weekend — I might up the coconut flour and remove the almond meal though as there's a nut allergy I have to cater for.

It's great for adding coconut flavor and can serve other purposes, but not very useful as a thickening agent (after all it's just tiny shavings of coconut that are hardly more absorbant than a nut flour).

At least two varieties of the brand Jane Bakes cookies are labeled gluten - free yet list whole wheat flour as the first ingredient — Hazelnut & Chocolate and Coconut & Caramel.

I think that the whole wheat flour wouldn't work as well only because coconut flour is super absorbant so it soaks up a lot of the liquid where wheat flour may not do that.

If using coconut flour as a substitute for the entire amount of traditional flour, be aware that you'll need to adjust your recipe accordingly.

If it's as absorbent as coconut flour, then you'll need about 1/2 cup of pumpkin purée in place of the almond milk.

* For the coconut flour + shredded coconut, I'm really not a fan of wasting ingredients, so I would just start with a small amount and roll the chicken in em» until they were evenly coated, adding more as necessary.

If the egg white protein powder is closer to the absorbency of regular flour (remember, coconut flour is about 3x as absorbent as any other flour!)

Some recipes call for almond flour or a combination of coconut flour and some arrowroot powder, but the cookie we always have in the freezer uses almond butter as a base and was created by Danielle Walker of Against all Grain blog and several cookbooks.

Coconut flour can be used as a substitute for up to 1/3 the normal amount of a recipe's flour.

- The recipe calls for coconut oil, but is otherwise free of other coconut products such as coconut flour or coconut milk.

I've tried and failed a couple of times to incorporate coconut oil as the main fat... potentially because I used spelt flour and / or because the oil wasn't cold enough (it was thick but melty).

and since my doctor is encouraging me to really go for it in terms of using things like coconut flour, and really paying attention to carbs, fats, and eating food as close to the way it come from nature, I am hoping this will be a fun and encouraging place to do those things.

I doubled the recipe and it made just enough for my family of 4 (2 sons and my husband as well as my 7 month pregnant self) Don't let the amount of ingredients scare you, coconut flour is very unique and requires stepping out of your comfort zone when baking!

Though you can always use white sugar, white flour, and vegetable oil, I believe in the power of whole wheat flour, coconut sugar, and a combination of coconut oil and unsweetened apple sauce as well!

Coconut flour is very soft, so I wouldn't use too much of it in this recipe, as the pancakes will probably crumble.

So, for the whole food forms of coconut such as the butter, cream, flour (just ground coconut meat), or the fresh meat instead, and add a little coconut to your diet!

1 cup almond flour 2 tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract

The second time I used coconut flour as well, but I added about 1/3 cup of milk (you could use coconut milk) and 2tbs of melted butter (could use coconut oil or perhaps even avocado) and I also added some semisweet chocolate chips.