Not exact matches
Here's what I gathered to make 12 pancakes (3»
in diameter): 2 large eggs3
tablespoons full fat
coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic
coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch
of saltghee or
coconut oil (for frying)
I used
coconut flour and threw
in a couple
tablespoons of flax seed.
(I used 1.5 cups
of whole almonds, 2
tablespoons coconut flour, 1/4 cup
of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4 cup
coconut oil, 2 packets
of stevia, and 1
tablespoon of apple cider vinegar
in the Magic Loaf Pan.)
In a food processor, blend together the almond
flour,
coconut flour, bananas, vanilla extract and 2
tablespoons of coconut oil until you have a firm and mixed dough.
3 / 4C Light spelt
flour (or other
flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar
in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra
tablespoons of milk if your tahini is very thick.
In a food processor (a miniature one will do), place the almond
flour,
coconut flour, xanthan gum, baking powder, salt, egg and 2
tablespoons of water, and pulse to combine.
1/3 cup almond
flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract
coconut oil — use for frying
in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length
in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea
flour (or gram
flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml
coconut milk 2 teaspoons
coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Use a
tablespoon or small cookie scoop to scoop out the dough, roll it
in a ball between your palms, shake the ball
in some extra
coconut flour to coat (I toss the ball
in a small bowl
of coconut flour then shake the ball like dice
in my hands to get off the excess).
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose
flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1
tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6
tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar
in small saucepan over medium heat until sugar dissolves.
1 cup
of oat
flour (just blend some oats
in a blender and then measure 1 cup) 1 cup
of ground almond 3
tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted
coconut oil 5
tablespoons of maple syrup or honey 1
tablespoon of flaxseeds + 2
tablespoons of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine
in sainsbury's and they were accidentally vegan)
I decided I wanted to try and reduce the amount
of the oat - quinoa flake mixture
in this breakfast bowl the lower the carb amount, but I didn't want to skimp on the volume — hello hangry by 10 am — so I added
in a few
tablespoons of coconut flour.
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.
6 eggs 1 cup cottage cheese 2
tablespoons Stevia
in the Raw (or other sweetener to equal 2
tablespoons of sugar) 1 1/2 teaspoons baking powder 1/3 cup
coconut flour 1 teaspoon vanilla 1/4 cup vanilla whey protein powder 1
tablespoon butter — or as needed
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca
flour, salt, 1/3 cup
coconut flour in a medium - sized bowl 5) Pour
in oil and warm water and stir well (mixture will be slightly dry) 6) Add
in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add
in 2 — 3
tablespoons of coconut flour (one
tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca
flour, then using your hands, turn the dough out onto a tapioca -
flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
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)
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
CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose
flour 1/2 cup oat
flour (I take 1/2 cup
of oatmeal and grind it
in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups
coconut milk (1 can) 2
tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded
coconut
For convenience sake, here is the ingredient list: 1 1/2 cups almond
flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2
Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
Tablespoons coconut flour 4
Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1
tablespoon cinnamon 2
tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake
in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
You could also try subbing a
Tablespoon of bean
flour - it would give a good sturdy body to the bread
in a similar way to
coconut flour.
You know, I haven't made these
in awhile myself so I'll have to try your version with a couple
of tablespoons of coconut flour and see how they turn out.
In a blender or food processor, combine 1/4 cup
of coconut flour, one
tablespoon of ground flaxseed, one egg, three egg whites, 1/4 cup
of unsweetened almond milk and 1/2 teaspoon baking soda.
3/4 cup all - purpose
flour 3/4 cup white whole wheat
flour 1 cup brown sugar 1/2 cup sweetened flaked
coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2
tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed
in juice, drained (I used tidbits for chunkier pieces)
I used 2 cups
of your
flour, 1 teaspoon
of baking poweder, 1 1/2
tablespoon of Coconut oil
in solid form.
After they flattened (kind
of like the powdered erythritol just sucked the air out
of the egg whites), I threw
in 3 extra whipped egg whites (I am not throwing away that many ingredients) and 3
tablespoons coconut flour (they were really wet s so thought it would help).
Coconut flour contains almost double the amount
of fiber found
in wheat bran (a whopping 5 grams
of fiber
in 2
tablespoons!).
It's an excellent alternative to traditional wheat
flour because it's high
in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours
in fiber (about 5 grams per
tablespoon) and lowers the glycemic index (the measure
of a food's impact on blood sugar).1
In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours
In a nutshell, that means
coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based
flours.2
(I love using a
tablespoon or two
of coconut flour in oatmeal too, by the way.)
* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest
of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose
Flour (recipe
in the book and here) * 1
tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted
coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract
In the bowl
of a food processor, combine the oat
flour, almond
flour, shredded
coconut, sea salt, soft
coconut butter, 1
tablespoon of the
coconut oil, the maple syrup, and vanilla.
* if you're not using
coconut flour, sub
in AP
flour and add an extra
tablespoon of AP
flour (
coconut flour tends to remove a lot
of moisture)
Tip: If you find that you only use a few
tablespoons of coconut flour per month, you might want to keep a week's worth
of coconut flour in an airtight container and the rest
in the refrigerator or freezer.
Which has a couple
of benefits: a) naturally sweet so just a touch
of maple syrup is plenty b) naturally starchy so the only
flour we need is a couple
tablespoons of coconut flour c) tastes like a fudge brownie trapped
in a cookie's body.
In just two
tablespoons of coconut flour, there are 5 grams
of fiber and only 8 grams
of carbohydrates (source).
* You can not let
Coconut flour sit long, as soon as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup
of cocoa powder to your taste liking * You can store these
in an airtight container for 3 days * You can substitute the butter with
Coconut Oil but I haven't tested it and 8
tablespoons would probably be too oily.
[Note: You can completely skip the
flour and egg steps if you don't want to bread the chicken and can just stir fry the bite - sized pieces
of chicken
in 2
tablespoons coconut oil until cooked.]
The frosting wasn't mixing well, so I added a few things
in the spur
of the moment — about 1/4 cup
of each
coconut flour, cream cheese, and coffee cream, and several
tablespoons of water to get it the right consistency.
Now
in the bowl for your dry ingredients add
in 1 cup or 80 grams
of rolled oats, 2 scoops or 60 grams
of my Baking Protein (or vanilla protein powder), 6
tablespoons or 45 grams
of coconut flour, 2 teaspoons
of ground cinnamon, and 1/8 teaspoon
of salt.
Coconut flour contains almost double the amount
of fiber found
in wheat bran (a whopping 5 grams
of fiber
in 2
tablespoons!).
I'm not much for measuring... mostly I just eyeball the amount
of flour it would take and put it
in the pie pan, add some salt and a few
tablespoons coconut oil till it sticks together enough.
Ingredients for a round cake
of 10» (26 cm)
in diameter — Dough: 1 1/2 cups
of carob powder 2 cups
of coconut flour 1/2 cup
of cocoa powder pinch
of salt 1/2 cup
of honey 1/2 — 2/3 cup
of water Cream: 2 ripe bananas 2
tablespoons of extra-virgin
coconut oil 3
tablespoons of coconut flour 1/2 teaspoon
of vanilla 2 teaspoons
of cocoa powder Methods / steps — Dough: 1...
You could also try subbing a
Tablespoon of bean
flour - it would give a good sturdy body to the bread
in a similar way to
coconut flour.
Hi Louisa,
in this recipe, you can use almond
flour instead (I'd use double the amount
of coconut flour) or you can use ground chia seeds (just 1
tablespoon).
For convenience sake, here is the ingredient list: 1 1/2 cups almond
flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2
Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
Tablespoons coconut flour 4
Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1
tablespoon cinnamon 2
tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake
in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
3/4 C.
Coconut flour 1/4 C.
Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4 Teaspoon salt One teaspoon baking soda Flax eggs (6
tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with t
tablespoons ground flax + 12
Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with t
Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2
Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with t
Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse
in a food processor to release oils) remember to go conservative if it is your first time cooking with this flower.
3/4 cup all - purpose
flour 3/4 cup white whole wheat
flour 1 cup brown sugar 1/2 cup sweetened flaked
coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2
tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed
in juice, drained (I used tidbits for chunkier pieces)
It's lower
in saturated fat than
coconut flour and just 2
tablespoons of the stuff can provide up to 15 %
of your daily value
of vitamin E. Almond
flour is perfect for those with celiac disease or gluten sensitivity, since it can replace traditional wheat
flour in griddle cakes or baked goods.
It's an excellent alternative to traditional wheat
flour because it's high
in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours
in fiber (about 5 grams per
tablespoon) and lowers the glycemic index (the measure
of a food's impact on blood sugar).1
In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours
In a nutshell, that means
coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based
flours.2
In this recipe, I added a few
tablespoons of coconut flour because it gives the pancakes a much better consistency and makes them easier to flip!