Sentences with phrase «sub flax meal»

(stomach and intestinal cramping) Would it be 1:1 to sub flax meal for coconut flour?

So you think I could sub flax meal or another flour for the almond flour?

Can I sub flax meal or something else for the xanthum gum?

Subbed flax meal for tapioca and light coconut milk for almond milk.

Not exact matches

I meant to use egg with it to make everything stick to the tilapia better, but found out rather belatedly that I was all out of em», so I tried to sub with flax seed meal and water.

I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a «rye bread taste».

I have flax meal (although we are trying to stay away from seeds for right now, that seems like a good sub from what I hear).

Since I already had so much flax meal (sub for the eggs) in my version, I decided to add almond flour...

Add the orange zest, coffee flavored liqueur (sub with 2 tablespoons of brewed coffee if you prefer not to use alcohol), flax meal, corn starch, water, and vinegar.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!

I tweaked a few things in the recipe like subbing whole wheat flour and adding some healthy flax meal and crunchy almonds.

Sometimes I'll sub with almond meal or ground flax seed though.

I didn't have flax so I subbed almond meal.

I never thought I was going to get to eat cookie dough again after finding out I had a wheat allergy and am so happy I was wrong!!!! I came up a half cup short on the almond flour and subbed flax seed meal and they still came out super tasty.

I subbed 2 cups gluten free flour and 1/2 cup flax seed meal for the flour (the kiddos and I are gluten intolerant) and used 1/2 banana for the sugar in these and they were awesome!

I'm so pleased the recipe worked well for you, and great to know I can sub in some flax meal for the chia seeds if I need to!

(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips