Sentences with phrase «of coconut flour before»

As you can see from the photo the raisins kind of sank to the bottom of the loaf in places, next time I will toss them in a bit of coconut flour before mixing them in so they don't sink.

Very interesting, I have never heard of coconut flour before... I must try it some day... great blog!

I had never heard of coconut flour before reading this post.

I'm embarrassed to say that I've never heard of coconut flour before this post!!

if the batter seems too liquid, why not add a spoonful of coconut flour before baking?

Not exact matches

Never tried to use coconut flour before, is there a hint of coconut taste?

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

Try one of these recipes first to see how coconut flour really behaves in a tried and true recipe before trying to covert or experiment on your own.

Here were my variations: - mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; - mixed all liquids together in the dry - ingredient well prior to mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring into greased pan and setting into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven before taking out of the oven.

Just whisk together some melted coconut oil, light brown sugar, granulated sugar and vanilla, before folding in a mixture of flour, pumpkin pie spice, baking soda, and salt.

There are only so many coconut flour muffins I can eat before I am sick of them.

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.

I modified the coconut flour cookies to be chocolate and to have more of a brownie texture... I want to make them one more time before I share — I'm very excited about them!

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins

Could the problem be that I added more than the 3/4 cup of honey or that I used liquidy coconut oil or that I sifted my coconut flour before I measured it?

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

If you've never worked with coconut flour before, don't be alarmed by the ratio of flour to eggs.

I recently gave it a revamp, toasting the walnuts, sesame seeds, and coconut shreds before tossing them into the batter with a pinch of sea salt, and swapping in olive oil for canola and spelt flour for soy.

After squash has cooled (or before, because you're starving and don't want to wait and end up burning your fingertips like me), scoop out flesh into a large bowl and add egg, coconut flour, cinnamon and a dash of salt.

Sift flour before use - Because of it's dense nature and tendency to clump, it is helpful to sift coconut flour before adding it in with other recipe ingredients.

If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.

I usually make it first thing before making the rest of the batter for the coconut flour pancakes.

Could the problem be that I added more than the 3/4 cup of honey or that I used liquidy coconut oil or that I sifted my coconut flour before I measured it?

I would stop adding when you have stirred in enough coconut flour to the point where the mixture is still rather moist, and then wait a few minutes (the flour will absorb some of the liquid) before adding any more.

I fancied baking at the weekend so I spent a good part of Saturday morning Googling almond flour recipes, before realising I was out of almond flour and coconut flour — D'oh!

I was just diagnosed as celiac and my husband has diabetes, I was already baking with almond flour and coconut flour before but am looking for an all purpose flour to make at home now, do you know if this is low glycemic for blood sugar, we cant have blood sugar spiking but I also am really struggling with this new way of cooking!!

If you haven't tried baking with coconut flour, you can always buy a 1 lb bag of coconut flour to try it out first before buying coconut flour in larger quantities.

If you haven't tried baking with coconut flour yet and are unsure, you can always buy a 1 lb bag of coconut flour to try it out first before buying larger quantities.

I've never used coconut flour before but on low carb diet and just sick of eggs for breakfast.

You shouldn't need to beat the egg whites - If anything, you should let the batter sit slightly to allow the coconut flour to absorb some of the mixture before cooking.

I have subbed oats flour for coconut flour before because it is really absorbent but I usually do a bit more, so in this case where is calls for 1/4 cup of coconut flour, I would try using 1/3 to a 1/2 cup oat flour!

But before picking up any cooking utensils, you enjoy a satisfying breakfast of Balinese cakes, the freshest fruits, black rice pudding and a bowl of tender sweet rice flour dumplings in palm sugar coconut sauce.