1 cup oat flour 1/2 cup whole spelt flour 1/2 cup light spelt flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1
tablespoon flax meal + 3 tablespoons hot water 1 teaspoon vanilla 1/3 cup refined coconut oil 2/3 cup coconut sugar 2 tablespoons blackstrap molasses 3.2 ounce high quality, good tasting dark chocolate bar (about 3/4 cup chopped)
3 teaspoons active dry yeast 1 cup warm water 1/4 cup refined coconut oil 2 teaspoons maple syrup 1 teaspoon sea salt 1
tablespoon flax meal + 3 tablespoons water 3 1/4 cups whole spelt flour
I recalled that, back in the days when I owned the Gluten - Free Pantry, I had made many recipes where I replaced eggs with silken tofu, flax gel (1
tablespoon flax meal with 3 tablespoons of hot water) or even with applesauce.
wet 1
tablespoon flax meal 3 tablespoons plant milk 3 tablespoons unsweetened applesauce 1/2 teaspoon pure vanilla extract
* TIP To make flax gel, combine 1
tablespoon flax meal with 3 tablespoons hot water.
Combine 1
tablespoon flax meal with 3 tablespoons hot water.
Mix 1
tablespoon flax meal with 3 tablespoons hot water.
Stir 1
tablespoon flax meal into 1/4 cup hot water.
Combine 1
tablespoon flax meal with 3 tablespoons hot water and let cool.
Combine 2
tablespoons flax meal with 6 tablespoons hot water.
meatballs 1 cup French green lentils, dry 3 cups vegetable broth 3
tablespoons flax meal 1/2 cup hot water 1 cup onion, finely diced 4 cloves of garlic, minced 1/2 cup oat flour 3/4 cup rolled oats 1 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon dried thyme 1 teaspoon dried basi 1 teaspoon dried oregano a dash of cayenne pepper
Extras: Spark it up with 2 tablespoons rolled oats, pinch ground cinnamon, 2
tablespoons flax meal, or protein powder.
Not exact matches
2 cups of pumpkin, chopped 1 red onion, chopped 1 cup freshly ground
flax meal 1 cup almond
meal 2 cups water 2
tablespoons nutritional yeast 2 teaspoons garlic powder 1/2 teaspoon cumin powder
Combine 3
tablespoons golden
flax meal with 7
tablespoons hot water to make a gel.
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3
tablespoons + 1 teaspoon (30 g) sorghum flour 3
tablespoons (30 g) sweet rice flour 2
tablespoons (18 g) golden
flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3
tablespoons (150 g) unsalted butter 2
tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
Substitute 1
Tablespoon Whole
Flax Meal with 3
Tablespoons Water for one egg.
The mixture will be sticky, so it is easier to get about a
tablespoon in a rough ball and then move it to the breadcrumb and
flax meal mixture.
Make the
flax egg by mixing 1
tablespoon of flaxseed
meal + 3
tablespoons of water in a small glass or bowl.
1 Prepare the
flax «egg»: Combine the
flax meal with 2 1/2
tablespoons of water in a small bowl.
1 cup regular cut oats 2 ripe bananas 2
flax eggs (2 tbl of
flax seed
meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2
tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond
meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one
tablespoon of Ghee, one
tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for
Flax meal and Volia!
I added two
tablespoons of ground
flax seed
meal to the batter, as well.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup
flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
2 cups of all - purpose flour 1/2 cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of
flax seed
meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2
tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional)
3/4 cup rolled oats 1 cup almond
meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1
flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2
tablespoons (20 g) ground white chia seeds or ground golden
flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
* For one
flax egg: whisk 1
tablespoon of
flax meal with 2 1/2
tablespoons of water; refrigerate for 15 minutes to thicken.
* If vegan, substitute 6
tablespoons almost melted coconut oil for the butter and 1
flax egg (1
tablespoon ground
flax meal: 2.5
tablespoons water) for the egg.
So for this recipe, you'd want to use 1/2 cup of soy, rice or coconut yogurt and additional 2
tablespoons of
flax meal.
If you are vegan or egg allergic, try creating an egg substitute by using 1/4 cup soy, rice or coconut yogurt mixed with 1
tablespoon of
flax meal or chia seeds per egg.
1/4 cup plus 2
tablespoon (60 g) quinoa flour 2
tablespoon plus 2 teaspoon (36 g) yellow corn
meal 1/4 cup plus 2
tablespoon (60 g) corn starch 1/4 cup plus 2
tablespoon (60g) potato starch (not potato flour) 2
tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1 cup buttermilk 2
tablespoons lemon juice 2 large eggs 4
tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2
tablespoons honey 1/4 cup (30 g) golden
flax meal
1) 1 1/4 cup almond
meal 2) 3/4 cup
flax meal 3) 2
tablespoons of olive oil 4) 1
tablespoon of water 5) 1 teaspoon of salt 6) 1 teaspoon of garlic powder 7) 1/2 teaspoon of dried oregano 8) 1/2 teaspoon of dried parsley 9) 1 egg, whisked until frothy
Combine 3
tablespoons of
flax meal with the sesame seeds and set aside for coating the falafel.
For each
flax egg (which replaces a normal egg), you'll need one
tablespoon of flaxseed
meal and three
tablespoons of water.
9
tablespoons of ground
flax seed
meal 1/4 cup of brown sugar 1/4 cup of agave nectar or maple syrup 1 egg 1
tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used organic) 2
tablespoons of organic cocoa nibs
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.
Just add 1 table spoon
flax meal with 2 1/2
tablespoon of water for each egg.
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup
flax seed
meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2
tablespoons honey (depending on how sweet you want it) 1
tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.
1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3
tablespoons of
flax seed
meal 1
tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2
tablespoons ground golden
flax seed 2
tablespoon blanched almond flour or sunflower
meal 1/2 teaspoon stevia extract (low carb option) or 2
tablespoons coconut sugar 2
tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2
tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
At home, grind the seeds in a coffee grinder to get
flax meal and then measure 2
tablespoons of
meal.
1 cup
flax seed
meal 1 cup vanilla whey protein powder 3/4 teaspoon baking soda 1
tablespoon Splenda granular (or 1 1/2 packets if you buy Splenda that way) 1/2 teaspoon salt 1/4 cup oat flour 1 teaspoon cinnamon 1 cup plain yogurt 2 eggs
3/4 cup
flax meal 2
tablespoons of olive oil 1
tablespoon of water 1 teaspoon of salt 1 teaspoon of garlic powder 1 egg, whisked until frothy
2
flax eggs (2
tablespoons flaxseed
meal and 6
tablespoons of water in a small bowl, set in the fridge for at least a half hour before adding to other wet ingredients)
In your description you say 2
tablespoons of
flax seed
meal and 6
tablespoons warm water.
1.5
flax eggs (1.5
tablespoon of
flax or
flax and chia (ground)
meal mixed with 4
tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2
tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond
meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
Furthermore, cups and
tablespoons for dried products (psyllium,
flax meal, etc.) may vary depending on the brand.
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia /
flax or
flax meal egg (1
tablespoon of
flax and or
flax / chia mixed with 3
tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond
meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
3
tablespoons of
flax seed
meal mixed with 6
tablespoons of water — mixed & let sit 4 minutes.
If you're shunning grains altogether, I've had good results with a combination of
flax seed
meal and coconut flour for binding meat loaves; for this I'd probably use 2 - 3
tablespoons of
flax meal and 1
tablespoon of coconut flour — coconut flour absorbs a LOT of moisture.