Could one leave out the collagen powder and just add an additional 1/4 cup
of coconut or almond flour?
Heat the half
of the coconut or almond milk up in a pan, the other half goes in a blender.
There isn't an overpowering taste
of coconut or almond flour — at least not to me!
I just pour unsweetened almond milk, blueberries, and a bit
of coconut or almond slivers into the blender and let it puree (the boys drink almond milk, but I use cashew milk instead).
They are all dairy free and prepared with your choice
of coconut or almond milk.
Add a bit
of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency (see above photo).
I think melting chocolate chips with a tiny bit
of coconut or almond milk for icing would be good too.
What can I use in the place
of coconut or almond oil?
I add up to 1 cup
of coconut or almond milk at the end before straining it.
Mix in a bowl one egg, a teacupful
of coconut or almond milk, 3 oz of grated cheese, 1 tbsp.
It could work though you may have to increase the egg or add a couple of tablespoons
of coconut or almond flour.
It will thicken in the fridge, so you may want to add a splash
of coconut or almond milk to leftovers before serving.
Just throw a bunch of raw (with skin) almonds into your food processor with a bit
of coconut or almond oil and puree until it's to the consistency you want.
Not exact matches
Can you sub
coconut flour for
almond, buckwheat, rice,
or any
of the other ones you used.
We carry snacks in our bags — a Paradise bar (dark choc covered
coconut bar), extra green smoothie from breakfast
or an apple and
almond butter — and drink plenty
of water throughout the day.
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)
Serve 1 cup full - fat greek yogurt (
or coconut yogurt) Ginger Honey (simply stir lots
of freshly grated ginger into honey over low heat) 10 - 15
almonds, chopped ground cinnamon
I normally soak my oats in
coconut or almond milk but when I was at my parents house in Italy recently there was a jug
of fresh - squeezed blood orange juice so I used that.
10 soft dates 1 tsp fresh ginger 3 tbsp tahini (preferably unhulled),
almond butter
or nut butter
of choice 20 fresh
or frozen raspberries a handful desiccated
coconut dark chocolate (optional)
Hi, I don't have
almond flour, I have ground
almonds or coconut flour, would either
of these work instead?
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil
or coconut oil 2 sprigs fresh rosemary
or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale
or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (
or balsamico) sea salt & black pepper 1 cup milk
of choice (we use oat milk
or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1/4 cup raw pumpkin seeds
or any nuts like
almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well,
or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
3/4 cup unsweetened
almond milk 1/4 cup ground chia seeds
or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts
or pecans — chopped
About 1/2 a glass
of milk, 100 ml (I use
almond or coconut milk — the amount
of milk does depend on how thick
or runny you like it though, so please adjust accordingly)
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated
coconut 1 cup / 250 ml unsweetened
almond milk 1 egg
or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
First place one cup each
of the
almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute
or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each
of pumpkin seeds and sunflower seeds along with the salt,
coconut oil and water.
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (
or milk
of choice
or water) 1 1/2 cup water 2 tbsp
almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (
or coconut oil) 10 - 15
almonds, chopped a large pinch salt
I was also thinking
of being adventurous and using chocolate
coconut water (
or chocolate
almond milk)...
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.
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 plan on making these for dinner party only don't have hazelnuts, can I substitute any
of the following: cashew butter,
almond butter,
coconut butter
or cacao bliss chocolate butter?
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted
almonds, coarsely chopped 25 grams (1/4 cup) shredded
coconut 50 grams dark chocolate, finely chopped (optional) Pinch
of salt 80 grams smooth peanut butter 100 grams
of honey
or date syrup 1/2 tsp.
of coconut oil, melted 70 ml
of almond milk (
or other plant based milk) 200g
of mushrooms 1 fresh red chilli 2 tbsp.
Meanwhile... Make the crust: — Mix together
almond and cashew meal (
or whatever you have) with a mix
of honey and
coconut oil (
or you can just do one
or the other
or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!
I would recommend substituting a liquid oil (like
almond or jojoba) for about half
of the
coconut or cocoa butter.
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups
almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave
or maple syrup 1 teaspoon vanilla A pinch
or two
of salt 3 tablespoons lecithin 3/4 cup
coconut oil
or coconut butter
The recipe calls for milk
of your choice, such as
almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey
or maple syrup if you're not a fan
of agave), and toppings, such as berries, banana, granola and
coconut flakes.
Bake the cake (
or cupcakes) as directed on box (I used
coconut oil in place
of the butter, and
almond milk in place
of regular milk, and 2 eggs) yield is around 34 mini cupcakes
Green Smoothie Bowl — This mean, green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds,
coconut flakes, flaked
almonds, cinnamon, maple syrup
or honey, bananas, avocado, mango, spinach, milk,
almond butter, mint leaves, and toppings
of your choice.
Does this use the canned full fat kind
of coconut milk
or the refrigerated drinking kind
of coconut milk (like with the
almond milk)?
I just sprinkle on some more cinnamon, add a splash
of coconut milk
or almond milk, and a drizzle
of maple syrup.
The recipe calls for unsweetened non-dairy milk, like
almond, hazelnut
or coconut, a chai tea bag, frozen banana, dates, nut
or seed butter, protein powder, pure vanilla extract and a pinch
of salt.
2 eggs 1 cup oat flour (use gluten free oat flour for gluten free crepes) 1 cup milk
of choice (regular,
almond,
or coconut) dash salt 1 tablespoon cane sugar
or coconut sugar (
or stevia to taste) Cooking spray
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
2 tbsp peanut butter 1 tbsp
coconut sugar (
or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp
almond milk
or water 1/8 cup
of ground
almonds 2 mini bars
of sugar - free milk chocolate + a square
of 90 % dark chocolate
Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor
of coconuts over peanut
or almond butter, then maybe they will get some much needed fat into their systems if they eat the
coconut oil while they are refusing the nut butters.
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon
of baking powder 1 cup
of vanilla Chobani yogurt (
or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1 teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted
coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts
or almonds)
or just leave it plain.
:) I could easily make this GF by stirring in say,
coconut shreds
or ground
almonds instead
of chopped bunnies.
1/4 cup ground
almonds 1/8 cup
of brown rice flour 1 tsbp
coconut flour 1/4 cup
of unflavored
or vanilla whey (if you're going unflavored, use ours!!!!) 1/8 cup
of coconut sugar 1/2 cup
almond milk 1 - 2 tsps vanilla essence
Billy, this typically happens when
coconut flour is used in place
of the
almond flour,
or when a measurement mistake is made.