Sentences with phrase «rather than coconut flour»

In this case, I'd try 2 eggs instead of 6 and 2 cups of soy flour rather than the coconut flour.

I would have expected coconut oil rather than coconut flour.

Not exact matches

I used coconut flour and whole wheat flour, rather than oats.

The big problem with coconut flour, in my opinion, is when you add too much rather than too little, since it becomes so chalky it's unpleasant to eat.

split the oat / rice flour ratio 50:50 so used about 2 cups of each, used coconut oil rather than olive oil and used 2 tbsp yeast rather than 2 tsp.

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

Recipe changed slightly (6 grams coconut flour replaced with 32 tapioca starch / flour; batter now made in bowl rather than in blender), photos and video all new.

When I first developed this recipe for Paleo pancakes, I used a tiny bit of coconut flour rather than tapioca starch / flour for structure.

She can eat things made with the coconut flour and oil and it helps rather than hurts her!

I subbed coconut flour for turbinado, used white whole wheat rather than pastry flour, and used some raisins because I didn't have enough dates.

I used coconut oil rather than olive oil, substituted caster sugar with coconut sugar and used a mix of coconut flour and gluten free flour rather than wheat flour.

that I couldn't wait for «proper» ingredients... so I tried it with all purpose flour, and used coconut oil for the dough (rather than apple sauce or butter).

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

Rather than get into a history lesson right now, let's move on to these gluten - free berry muffins made with coconut flour.

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.

Combine coconut flour with natural nut butter (I used peanut butter so as to resemble Reese's as close as possible) and stevia — the coconut flour will allow the filling to hold together rather than being a runny, soupy mess.

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.

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.

So I wonder if I can use coconut flour instead... I just have a bunch on hand and would rather use that than white 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.

Coeliacs and paleo people will love the fact that the recipe uses coconut flour, rather than grain - based flours.

So generally it is much better to just find a new coconut flour recipe for an old favorite rather than trying to convert a recipe, unless you have a lot of extra time and money.