Sentences with phrase «rather than almond flour»

About almond flour: I tend to use recipes that call for coconut flour rather than almond flour — or a blend of the two — because a) almond flour is expensive, b) it's just too DENSE, and c) I feel some concern about some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almonds.

We made something similar using almonds rather than almond flour!

I used whole raw almonds and whole flax seed that I ground up in the Vitamix in batches rather than almond flour and flaxseed meal.

Not exact matches

They are ground almonds rather than whole almonds — I buy them like that but you can also blend them in a food processor until they form a flour.

The ground almonds should be like flour rather than nut butter.

I thought it would be faster to use almond meal than flour cause I have to make it rather than buying.

I like that this healthy biscotti recipe is made with high - protein almond flour, rather than rice flour, which is the flour typically used in gluten - free desserts.

I love that you use almond flour rather than regular one.

Rather than using blanched almond flour, like I would use for baking something like cookies or a cake, I just ground some whole raw almonds in my food processor.

My friend shared the link to it & I made it mostly because it was prepared with almond flour (rather than baking flour.)

Rather than adapting the recipes and experimenting, I would recommend using the ones from the earlier years on this site (my use of grapeseed oil was more frequent then), or check out my first two books, The Gluten - Free Almond Flour Cookbook and Gluten - Free Cupcakes which also use it frequently.

If I used blanched almond flour, according to the conversation chart, I should use 5 eggs for the German Chocolate cake, rather than 10?

What do you think about using coconut flour rather than arrowroot flour and / or almond flour?

I'd recommend starting with a recipe that calls for wheat flour rather than modifying an almond flour recipe.

I recommend using a very finely ground blanched almond flour rather than a coarse grind or almond meal which is made with skins - on almonds.

It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten - intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all - purpose flour.

I'd recommend starting with a recipe that calls for whole wheat flour rather than modifying an almond flour recipe.

These cookies are not gluten free, however another website has adapted my recipe to be gluten - free by using almond flour rather than wheat flour (http://reciperebuild.com/recipes/kid-friendly/gluten-free-almond-butter-chocolate-chip-cookies/).

If I were to try it, rather than 1 cup of almond meal, I would use only 1/4 cup of coconut flour.

I've found that frozen almond help aid in «flour» making rather than «butter» making.

As almond flour is so pricey I have always preferred to use her tried and true recipes rather than trying to sub stuff around flour wise.

Kelly - I think I'll just stick to your original almond flour version (or the coconut perhaps), rather than my half Oat flour & half almond flour substitution that I tried, which was just too «glueey» and chalky tasting.

I know nothing of this book but one can usually sub any nut or seed flour if another one works for you, rather than almond.

Using almond flour rather than any grains and lots of eggs gives these a custardy texture, but with enough firmness to hold together.

For the coating I like to use my favorite almond flour high in nutrients rather than a low nutrient flour.

I don't do much baking — and the «cake» type things I've made use almond butter, rather than flour.

I followed the direction exactly, using more almond flour rather than flaxmeal.

I am having difficulty finding the defatted almond flour (even on the internet) and I am wondering how much it tastes different from normal almond flour - if it is a texture rather than a taste difference (although I understand texture does alter taste.)

Ingredients 1.5 cups almond flour 1/4 cup ground flax (use coconut flour or buckwheat flour if you want them denser / harder, rather than soft and chewy) 1/2 cup xylitol or monkfruit 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup coconut oil, warmed 2 eggs 1 Tablespoon vanilla 1/2 cup unsweetened coconut flakes 1/2 cup chocolate chips, 70 % cocoa or higher Combine dry ingredients in food processor.

* I always recommend using blanched almond flour rather than ground almonds in my baking recipes.

... Take two: I used brown rice flour and made my own soured almond milk (vinegar + milk in place of buttermilk) I only used 1 cup (rather than 1 1/2).

Sounds to me like you were maybe using the almond meal rather than the flour.

Flavor is punched up as well in these recipes since Amsterdam uses alternatives (such as almond flour and coconut flour) rather than typical gluten free ingredients.

This looks delicious; do you think I can make it using blanched almond flour rather than almond meal?

I just placed an almond flour order through Honeyville and was wondering why you store your almond flour in mason jars rather than just in the original package in the freezer?