Didn't have blanched almond flour (and don't know if I'm able to find that where I'm at, halfway around the globe and at a reasonable price) but we used Almond meal (unblanched) and it has a great raw texture to it that my kids prefer to the batch we did with
plain almond flour.
A few tablespoons LSA or just
plain almond flour also sounds like an excellent suggestion.
Not exact matches
Ingredients (for 4): For the pastry: (or used shop bought shortcrust) 250g
plain flour 50g ground
almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pastry
It's a super easy variation on my
plain 2 - ingredient waffles — just some oat
flour, cocoa powder,
almond milk, and protein.
First, mix the
plain doughnut batter — just oat
flour, ground flax, date paste, and
almond milk.
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (
plain)
flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick of marzipan (optional, or you can add 125g slivered
almonds instead)
The brownie is made with frozen bananas,
almond milk, chocolate protein powder (again, if you have a
plain protein powder, you can add cacao powder and maple syrup or stevia), and the peanut butter cookie crumble is made with coconut
flour, vanilla protein powder, sweetener, cinnamon,
almond or cashew butter, maple syrup and dairy - free milk.
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 p
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 p
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 p
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
plain.
2 ripe bananas 1/3 cup of vanilla, lemon or
plain Chobani 1 cup of vanilla
almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose
flour (I used King Arthur) 1 cup of whole wheat
flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some
flour to coat)
3/4 cup of Greek yogurt (I used
plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose
flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced
almonds.
Whether you're going gluten - free or just feel like experimenting beyond
plain old
flour, use your Vitamix to make
almond, coconut, and a host of other types of funky
flours.
for the cake: 2 cups all purpose
flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup
plain almond milk
Didn't have macadamia
flour, so used all
almond, and used
plain Greek yogurt instead of coconut milk.
gluten free if intolerant) 1 cup / 250 ml / 100 g
almond flour / meal 1/2 cup / 125 ml / 80 g rice
flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat
plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened
plain almond milk 1.25
almond flour 1.25 cup gluten - free
flour blend (I used Bob's Redmill 1:1
flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose
flour (plus 2 tablespoons) 1/4 cup whole wheat
flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla
almond milk
Ingredients 250g
plain flour 75g ground
almonds 2 tsp ground ginger 1 1/2 tsp ground cinnamon pinch of ground cloves pinch of ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate of soda 200g honey 75g butter 150g
plain chocolate Method 1.
Ingredients: 1/2 cup of
plain gluten free
flour — I have used Dove's farm 1/4 cup of ground
almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of
almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
If you just want to try
almond flour out, this recipe does work with
plain ol' Bob's Red Mill blanched
almond meal, which is easiest for me to find in stores.
1 cup
plain cottage cheese (low - fat is fine) 3/4 cup parmesan cheese, freshly grated 1/4 cup
flour (see headnotes) 1 cup
almonds, very finely ground 1 teaspoon baking powder 1/4 cup sun - dried tomatoes (in oil), finely chopped 1/4 cup basil, finely chopped 1/4 cup water 4 eggs, lightly beaten 1/2 teaspoon salt
For the Chocolate
Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
Almond base 1 cup
almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup)
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
almond meal 150g (3/4 cup + 2tbsp)
plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces
17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3 cup of
plain, unsweetened
almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3 cups spelt
flour, divided 2 tb vital wheat gluten 1 - 2 cups brown rice
flour
However, if you like you can omit the 1/2 cup (55 grams) of ground
almonds and just use 1 1/2 cups (195 grams) all purpose (
plain)
flour.
Next, a mixture of all purpose (
plain)
flour and ground
almonds (or
almond meal /
flour) are folded in.
150 g whole oatmeal
flour 50 g semi-whole wheat
flour 50 g whole kamut
flour a pinch of whole sea salt half a teaspoon baking soda 80 ml
almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado
Ingredients 150 g whole oatmeal
flour 50 g semi-whole wheat
flour 50 g whole kamut
flour a pinch of whole sea salt half a teaspoon baking soda 80 ml
almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
Pin It Ingredients: Sponge 130g fresh raspberries 30g golden caster sugar 1 teaspoon cormflour 350g
plain gluten free
flour blend (I used blend A from this post) 80g ground
almonds 1 tablespoon GF baking powder 1 teaspoon bicarbonate of soda... Continue Reading →
1) 2 cups of
almond meal 2) 1/3 cup + 1 tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds + more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca
flour (or arrowroot powder) 7) 6 tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened
plain Greek yogurt (or coconut cream)
Not having the array of
flours that Heidi does, I made this using 1 / 2Cup each
plain white
flour, wholemeal
flour,
almond flour and oat
flour (using oats that I ground down in my coffee grinder).
1/2 cup of
plain gluten free
flour — I have used Dove's farm 1/4 cup of ground
almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of
almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
1-1/4 c. stone ground wheat
flour 1-1/4 c. stone ground rye
flour 1/2 c. coarse ground cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla
almond milk + 1/4 c. kefir or
plain whole milk yogurt + 2 T. white or cider vinegar -LCB- use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c.
plain whole milk yogurt -RCB- 1/2 c. molasses
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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it
plain.
Put the
plain flour into a small dish, the remaining water into a second dish and the corn starch,
almond mixture, salt and pepper into a third.
1 1/4 cup light spelt
flour (or all purpose) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/4 cup
plain almond milk 1 teaspoon apple cider vinegar 2 tablespoons pure maple syrup 1/4 cup Oil Ladi olive oil 1/3 cup quality dark chocolate, chopped
1/2 cup rolled oats 1/2 cup
almond flour 1/2 teaspoon baking powder a good pinch of sea salt 1 medium banana, ripe (about 2/3 cups mashed) 2/3 cup
plain almond milk
280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2 cup water (1/4 cup for marinade, 1/4 for crust) 1/2 cup
almonds Handful of fresh basil 1/4 cup cornstarch 1/4 cup
plain flour (gluten - free if necessary) 6 CHOC Chick Raw Cacao Butter beans Salt and pepper, to taste
I substituted
almond milk,
plain white sugar, and AP
flour.
2 1/2 cups all - purpose
flour 1/2 cup
almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups
plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
Ingredients 1 cup mashed overripe banana 1/4 cup coconut oil melted 1/2 cup maple syrup 1/2 cup
plain almond milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup whole spelt
flour 1/3 cup oat
flour 1/3 cup rolled oats 1/4 cup shredded unsweetened coconut 1/2 cup blueberries fresh or frozen
For the waffles: 2 cups
almond milk (vanilla or
plain), or your fave non-dairy milk 1 tablespoon organic cornstarch 1 tablespoon apple cider vinegar 2 cups all - purpose
flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup water 2 tablespoons canola oil 1 teaspoon pure vanilla extract
185g butter, chopped 1 tsp vanilla extract 3/4 cup (165g) caster sugar 2 egg yolks 1/2 cup (60g)
almond meal 1 1/2 cups (225g)
plain flour 1/2 tsp baking power Jam
Oil for spraying the pan 3/4 cup
almond flour 3/4 cup coconut
flour 3/4 cup sugar (I used organic coconut sugar and only used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I used
almond milk) 1/2 cup
plain yogurt or non-dairy
plain yogurt 1.5 tsp vanilla or
almond extract 1 cup blueberries 3 nectarines, pitted and sliced
It is a little more on the expensive side as it uses three cups of
almond meal, but if you are on a budget and not gluten intolerant you can swap the
almond meal for
plain flour on a 1:1 ratio.
muffins 1/4 cup coconut oil 1/2 cup pure maple syrup 1/2 cup
plain, unsweetened
almond milk 1 cup mashed, overripe banana (about 2 medium) 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup whole spelt
flour 2/3 cup oat
flour 1/4 cup shredded, unsweetened coconut 1/2 cup chopped dark chocolate
1 1/4 sticks (5 oz / 150 g) unsalted butter, softened 3/4 cup (5 oz / 150 g) superfine (caster) or granulated sugar 2 eggs 1 1/2 cups (5 oz / 150 g) ground
almonds 2 tablespoons all - purpose (
plain)
flour 12 figs, cut into quarters 2 tablespoon slivered (flaked)
almonds 1 tablespoon demerara or other raw sugar confectioners» (icing) sugar, for dusting
75g unsalted butter, softened 20g organic virgin coconut oil, softened zest of 1 lemon 1tsp vanilla extract 85g golden caster sugar 2 large organic eggs, lightly beaten 200g
plain flour 2 tsp baking powder 70g shredded / dessicated coconut 50g ground
almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)
1/2 cup
almond meal 1 cup all - purpose
flour 2 teaspoons baking powder 1/2 teaspoon salt Zest of one lemon 1 1/4 cups sugar 1 cup
plain whole or low - fat yogurt (not Greek) 3 eggs 1/2 teaspoon vanilla 1/2 cup vegetable oil
Plain GF
flour is very dry, whereas
almond and other nut
flours are composed of 50 % fat.
Ingredients 3/4 C chickpea
flour 1/4 C all - purpose
flour 1 large carrot shredded 1/2 small red onion 1/2 red bell pepper 1 C chopped spinach 1/2 C corn 1 egg 1/2 C
plain almond milk 2 tablespoons chopped cilantro 1 tbs nutritional yeast (what the heck is this?)
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free
flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used
almond milk) 100 ml
plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)