It would be possible to swap out a couple
of tablespoons of the coconut flour for almond flour, but anymore than that and the finished cake would be quite different.
I replaced the maple syrup with pureed ripe bananas and only a splash of maple syrup to taste and added a couple
of tablespoons of coconut flour to absorb the extra moisture and the muffins turned out amazing!
You know, I haven't made these in awhile myself so I'll have to try your version with a couple
of tablespoons of coconut flour and see how they turn out.
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)
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free
flour of choice — quinoa, millet, amaranth 1/2 cup
coconut flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup
coconut oil pinch
of sea salt 4
tablespoons poppy seeds, plus more for sprinkling
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup
Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat
Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
I mean... I know how much we looooove our
coconut oil, but
FLOUR?!! I think I might have tried a few
tablespoons of it on its own.
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3
tablespoons full fat
coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic
coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch
of saltghee or
coconut oil (for frying)
1⁄2 cup [75g] buckwheat
flour 1⁄4 cup [35g] brown rice
flour (or chickpea
flour) 1⁄4 cup [35g] chickpea
flour (or more rice
flour) 1
tablespoon melted
coconut oil (optional, can use other oil
of choice) 1⁄2 cup [120 ml] canned
coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
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.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4 cup water mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin
coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
1 whole fresh
coconut meat chopped to small pieces 400 ml water 1
tablespoon arrowroot (or potato
flour) 300g long green beans 1 large carrot 50g
of frozen peas (or more if you like peas!)
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite
coconut milk 6
tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
So I added a couple
tablespoons flour to the sweated spices, used only two cups
of stock, reduced the broth a bit and then added the entire can
of coconut milk.
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
2 cups blanched almond
flour 2
tablespoons coconut flour 1/4 cup golden flaxseed meal 1/4 teaspoon kosher salt 1 1/2 teaspoons baking soda 5 (1/4 cups)
of chia gel 1/4 cup
coconut oil (melted) 1 tbsp
of xylitol 1 tbsp apple cider vinegar
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.
Am I reading this wrong - only 2
tablespoons of coconut oil and 3
tablespoons of coconut flour.
Double chocolate banana bread made with only 4
tablespoons of coconut flour!
I added 1 more
tablespoon of honey (2 tbsp total), I left out the flaxseed (I didn't have any) and I used only 1 1/2 cups
of coconut flour and added a 1/2 cup
of tapioca
flour.
I used
coconut flour and threw in a couple
tablespoons of flax seed.
I used agave instead
of honey and replaced some
of the
coconut flour with a few
tablespoons of hazelnut
flour.
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.
(I used 1.5 cups
of whole almonds, 2
tablespoons coconut flour, 1/4 cup
of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4 cup
coconut oil, 2 packets
of stevia, and 1
tablespoon of apple cider vinegar in the Magic Loaf Pan.)
2 cups spelt
flour (or a mix
of 1.5 cups all - purpose
flour and 1/2 cup whole wheat
flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup
coconut 3/4 cup walnuts
In a food processor, blend together the almond
flour,
coconut flour, bananas, vanilla extract and 2
tablespoons of coconut oil until you have a firm and mixed dough.
I just made these heavenly brownies and did the following substitutions: For every ounce
of chocolate I used 3
tablespoons of cacao powder I added 4
tablespoons water and 2 extra teaspoons
coconut oil since I used cacao powder Instead
of arrowroot starch or
flour, I used one egg (sorry vegans!)
I reduced the
coconut flour to 3
tablespoons and added a scant quarter cup
of cocoa powder.
A bit
of a puddle formed around the bottom
of several and I may try adding a
tablespoon or two
of coconut flour next time.
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 very
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 very
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 very thick.
2 cups blanched almond
flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves 1/3 cup milk
of choice 2
tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup
coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined
coconut palm sugar 3
tablespoons butter or dairy - free alternative 2
tablespoons all - purpose
flour blend
of choice Egg wash (1 egg + 1
tablespoon water) or milk
of choice
In a food processor (a miniature one will do), place the almond
flour,
coconut flour, xanthan gum, baking powder, salt, egg and 2
tablespoons of water, and pulse to combine.
1 can
coconut milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon vanilla bean powder or 1
tablespoon vanilla bean extract 2 cups blanched almond
flour 1 cup macadamia nut
flour (or use all almond
flour) 1/2 cup arrowroot or tapioca
flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
With 5 grams
of fiber per
tablespoon,
coconut flour has far more
of this indigestible carbohydrate than whole - grain
flour, which has 0.8 gram per
tablespoon, or white
flour, which has just 0.2 gram per
tablespoon.
I used almost half a cup maple syrup, no sugar, half butter half ghee, added an extra
tablespoon of coconut flour, didn't even use parchment paper and these turned out perfect!
1/3 cup almond
flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract
coconut oil — use for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
170gr
of silken tofu 1/4 cup
of chickpea
flour also called gram
flour 1/4 cup
of water 1
tablespoon of nutritional yeast 1 teaspoon
of corn
flour 1/2 teaspoon
of garlic powder 1/2 teaspoon
of turmeric powder salt and pepper to season 1
tablespoon of coconut oil for cooking
I made them with a few modifications: I subbed ghee for
coconut oil, and daughter hates bananas so I added an egg, and an extra
tablespoon - ish
of coconut flour.
I omitted the cocoa powder and just used 1.5 more
tablespoons of coconut flour and they turned out great.
Added 2
tablespoons extra
of each so batter is on dry side (I read what you want for
coconut flour batters).
1/4 cup poppy seeds 1/2 cup non-dairy milk 2
tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose
flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted
coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon
1/3 cup almond
flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened
coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
Coconut flour is fairly absorbent and you could probably do this without the almond flour at all but just to be safe I'd just add 1 more tablespoon of coconut flour and that should be jus
Coconut flour is fairly absorbent and you could probably do this without the almond
flour at all but just to be safe I'd just add 1 more
tablespoon of coconut flour and that should be jus
coconut flour and that should be just fine.
2 cups gluten - free High - Protein
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Flour Blend or gluten - free
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
flour blend
of choice 2 teaspoons xanthan gum - Pinch salt 2
tablespoons maple crystals or date sugar or granulated sugar 8
tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vinegar
1/2 a large 500g pot
of Total 2 % yogurt 1/2 cup egg whites 1/4 cup
coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1
tablespoon stevia 1
tablespoon vanilla essence 2 small grated carrots (added after blending the above)
I added one more egg and one extra
tablespoon of coconut flour.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea
flour (or gram
flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml
coconut milk 2 teaspoons
coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
I did make a few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for
coconut oil, and ended up having to add another
tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.