Sentences with phrase «out of coconut flour»

You remind me of buying another bag soon... I'm out of coconut flour!!!

So why isn't everything made out of coconut flour and should we start eating it by the spoonful immediately?

I think desiccated coconut or even oat flour would work really well as a substitute (I often use more desiccated coconut when I run out of coconut flour).

When I made this for the first time I had to use almond flour as I had run out of coconut flour.

Best of all, it is made out of coconut flour!

I have had many failed attempts at making pancakes out of coconut flour and this is by far the best.

You saved my life, coffee without cookies first thing in the morning is a war zone and I was out of coconut flour for regular cookies.

Not exact matches

First reason could be if you only used spelt flour (instead of buckwheat) and left out coconut and almond flour.

Coconut flour absorbs a lot of liquid, so that is likely why your brownies came out drier than Ella's.

I made these with oat flour instead of buckwheat, coconut nectar instead of maple syrup and white sweet potatoes instead of orange ones (only ones available where I was in South Africa) and they turned out DELICIOUS.

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Forgot to buy coconut milk so used greek yogurt instead and grated apple instead of apple sauce and corn starch for arrowroot flour (ok, I didn't have a few ingredients but it still came out great Frosting is so good (yes, I licked my spatula clean) I came here via Pinterst now I need to check out the rest of your recipe.

I used extra coconut flour instead of arrowroot, left out the chile and used almond butter in the icing because that's what I had.

The coconut is actually used in the form of coconut flour, which makes sure this breakfast bake comes out light and crispy.

In case you are new to Coconut Flour, let me just tell you that it is one of the healthier flours — it is very high in fiber, is gluten free (perfect for a lot of people that are just figuring out they are allergic to gluten), and is a naturally a bit sweet (yay!

I figured out that certain types of coconut flour require sifting.

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

Spread out the coconut flour dough and fill with dried fruit of your choice.

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

There are recipes out there that use a combination of coconut flour and almond flour and I've found those work well too.

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.

You can either cut another piece of parchment out to place over the ball after you flatten it, or dust it with some arrowroot / tapioca starch or coconut flour.

Okay, just figured out what I did wrong, I mixed up my flours and used ALL coconut flour instead of almond 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 saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?

I have varied it to use 1C of almond flour, and the rest is coconut flour, and I accidentally left out the sea salt the first time, and it was great regardless!

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 used four eggs, subbed tapioca flour for the coconut flour since I was out of coconut, and subbed Trader Joe's ground almond meal (I pretty much exclusively use the TJ's almond meal when almond flour is called for, and have never had problems).

I just put this in the oven... but i ran out of almond meal so i ended up mixing it with coconut flour... hope it will turn out ok...!

My dough was too sticky so I just sprinkled a tiny bit of coconut flour on the parchment paper first and then again on top of the dough in order to flatten it out without it sticking to my hands.

I just couldn't bring myself to BAKE the nutrients and life out of the coconut oil, raw cacao, chia seeds, raw protein powder and the coconut flour.

I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia.

I know coconut flour requires a lot of egg and that this is a custard like food, but I think I may try it again with 6 eggs and see how it turns out.

I am plum out of almond flour, do you think I can make these with coconut flour?

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 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!

I adapted this recipe slightly by switching out vegetable oil for coconut oil and using a mix of flours (whole wheat and AP).

So if the corn flour stood up, maybe see how much weight that took, and then for however much you take out substitute in that weight of coconut flour?

Coconut flour also has incredible absorbing powers so depending on where you bought it and where you live (humidity), you might have to add some water or your choice of milk to smooth it out.

I omitted the cocoa powder and just used 1.5 more tablespoons of coconut flour and they turned out great.

I had been terrified of coconut flour for a long time because I tried several recipes that never seemed to work out.

I think the coconut flour works fine but I make a roux out of it.

I didn't figure out I forgot to buy cocoa until I already started and ended up substituting another 1/2 cup of coconut flour.

And if you're not a coconut lover; don't worry: the almond flour, ginger, and cinnamon balance out the taste of the shredded coconut.

What and how do I figure out amount of coconut and almond flour?

But once that is totally out of the equation, you can incorporate flavors to your baked goods just by the choice of flour you use — suddenly you can choose from hazelnuts, almonds, coconut, quinoa, buckwheat, gosh the list of choices goes on and on and on.

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.

And, on the subject of the 2 loaves comment, I'd just like to let out a second hallelujah for coconut and tapioca flours being two of the most affordable grain free flours to bake with.

I found your recipe in your cook book - Squeezed out the juice of 1/2 cup of pineapple, substituted 3/4 Cup Coconut Flakes for 1/2 Cup of Almond Flour.

Is it critical because of the coconut flour somehow or can I leave it out?