Yes, I prefer coconut flour even to other gluten free flours, because I don't like the processed stuff In response to your reply, you can make an egg - free vegan version by replacing the eggs with an egg substitute or 1 1/2 tablespoon water + 1 1/2
tablespoon oil + 1 teaspoon baking powder per egg.
Another option if you don't have an egg replacer is to do it with ingredients easily found at home: 1 egg = 1 1/2 tablespoon water, + 1 1/2
tablespoon oil + 1 teaspoon baking powder.
Not exact matches
4
tablespoons Coconut
Oil 4
tablespoons Almond Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water
+ 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut
oil or palm shortening or olive
oil 2 eggs 1/4 cup
+ 2
tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup
+ 2
tablespoons cool water 1/4 cup
+ 2
tablespoons unsweetened lite coconut milk 6
tablespoons extra virgin coconut
oil, ghee, palm shortening or olive
oil or a combination of two of these
4 cups chicken broth or two 14.5 - ounce cans
+ 1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into 1/4 - inch rounds 1/2 cup extra virgin olive
oil 1 large white onion, minced (I used my mini chopper) 2
tablespoons extra virgin olive
oil
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt • juice from one small lemon • 2
tablespoons olive
oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon
+ of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower
oil (or another neutral high - heat
oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2/3
+ 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2
tablespoons melted coconut
oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1
tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive
Oil Pinch sea salt 1
tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
My standard recipe for a batch of plain popcorn is: 1 1/2
tablespoons coconut
oil + 1/2 cup popcorn kernels
+ 1/2 - 1 teaspoon kosher salt.
Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth
+ 3 1/2 cups water), and remaining 4
tablespoons of olive
oil.
If you add both the egg yolks and 1
tablespoon of coconut
oil, it can have 30
+ grams of fat, which may be just right for some and high for others.
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1
Tablespoon olive or vegetable
oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2
+ cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
1
+ 1/4 cup dates, pitted and roughly chopped 1/4 cup almond butter 2
tablespoon maple syrup 1 teaspoon vanilla 1
tablespoon coconut
oil 1/4 teaspoon sea salt 2 - 3
tablespoon unsweetened almond milk
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.
Place chickpeas on a rimmed baking sheet and toss with 1
tablespoon lemon juice, the olive
oil, salt
+ pepper until well coated.
4
tablespoons olive
oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked
+ cooled brown rice 2 1/2
tablespoons low sodium soy sauce 1
tablespoon toasted sesame
oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive
oil 70g bacon in small cubes 500g round steak in bite sized pieces 1
tablespoon all purpose flour salt and freshly ground black pepper 1
tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2
tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano,
+ a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
For the mint
+ pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3
tablespoons of grapeseed
oil (or any neutral
oil)
1 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2 teaspoon lemon juice 1/8 teaspoon salt, plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup
+ 2
tablespoons extra virgin olive
oil 1/4 cup salted pistachio nutmeats
so you added 4
tablespoons water and 2 extra teaspoons coconut
oil + the coconut
oil from the recipe total?
6
tablespoons unsalted butter, melted and cooled
+ 1
tablespoon for brushing the dough and greasing the pan (* you can also use a neutral vegetable
oil spray to coat the pan, but don't use olive
oil)
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2
tablespoons of dried cranberries 1/4 cup of sultanas 1 heaped
tablespoon of Linwoods chia seeds 1
tablespoon of Linwood Hemp
+ protein powder 1
tablespoon of melted coconut
oil 1
tablespoon of orange zest 1 teaspoon of cinnamon powder 1/2 teaspoon of ground ginger 1/4 teaspoon of ground clove 1/4 teaspoon of ground nutmeg
1 cup almonds 1/2 cup macadamia nuts
+ extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes
+ 2
tablespoons warm water, if needed
+ coconut
oil for greasing
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup
+ 1
tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3
tablespoons vegetable
oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
Sofrito 4
+ tablespoons Spanish extra virgin olive
oil 1 cup onions, diced small 1 large red bell pepper, cored, seeded & cut into thin strips 1 large green bell pepper, cored, seeded & cut into thin strips 2
tablespoons garlic, minced 1 15 oz.
Classic Chocolate CakeIngredients — 1 1/4 cups all purpose flour — 1/2 cup unsweetened cocoa powder — 1 1/4 teaspoons baking soda — 1/4 teaspoon baking powder — 2 teaspoons instant espresso powder — 1/2 teaspoon salt — 1/4 cup
+ 1
tablespoon canola
oil — 1 cup sugar — 1 egg
+ 1 egg yolk — 3/4 teaspoon vanilla extract — 3/4 cup milk — 1/2 cup warm water 1.
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon
+ 1/4 teaspoon salt 1/4 cup coconut
oil 3
tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips
Ingredients 1 cup brown lentils 1 large yellow onion, diced small 2 carrots, peeled and diced 4 cloves garlic, miced 2
tablespoons fresh ginger, grated 1/4 cup peanut
oil (vegetable
oil will do) 10 plum tomatoes, chopped 1/2 cup tomato paste 1 cup vegetable stock or 1 cup water
+ 2 veg boullion cubes 1 cup frozen green peas
In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced chipotle chiles
+ 1
tablespoon of the adobo sauce, cumin, olive
oil and a pinch of salt and pepper.
Ingredients: 2
tablespoons olive
oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3
tablespoons tomato paste 2 teaspoons fresh thyme leaves
+ extra for sprinkling 1 / 4teaspoon salt, or to taste 1
tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive
oil 1/3 cup / 2 oz goat cheese, plus more for topping 2
tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
Add remaining 1/2 cup
+ 2
tablespoons milk alternative, warm water,
oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
1 flax egg (1
tablespoon ground flax
+ 3
tablespoons warm water) 1 cup unsweetened almond milk 1/2 cup pumpkin puree 1/2
tablespoon apple cider vinegar 1 teaspoon vanilla extract 2
tablespoons coconut
oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2
tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flour
1 very ripe banana 1/2 cup of fresh blueberries
+ extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds
+ 4
tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut
oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond milk pinch of sea salt
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive
oil for drizzling - kosher salt
+ pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2
tablespoons of honey - 1
tablespoon of apple cider vinegar - salt to taste
2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1
+ tablespoon olive
oil
1
+ 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2
tablespoons coconut
oil 1
+ 1/2
tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1
+ 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1
+ 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro
+ lime for serving
2/3
+ 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2
tablespoons canola
oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg
+ 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2
tablespoons neutral - flavored
oil (I used canola) 2
tablespoons unsalted butter, melted 2
tablespoon coarse sugar (like turbinado), for sprinkling
3
tablespoons chickpea flour, sifted 150 ml (1/2 cup
+ 1/8 cup) hot water 150 g (3/4 cup) sugar 2
tablespoons canola
oil 100 g (3/4 cup
+ 1
tablespoon) all - purpose flour 2 teaspoons baking powder 50 g (1/4 plus 1/8 cup) cornstarch
2
tablespoons (24g) unrefined coconut
oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown sugar 1 cup (220g) homemade smooth
+ creamy peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes for a GF option)
1
Tablespoon olive
oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3
Tablespoons ground flaxseed 1/4 cup
+ 1
Tablespoon water 2 teaspoons ground cumin 1
Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1
Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive
oil or canola
oil for frying
3 cups of whole wheat flour (I used King Arthur Whole Wheat) 1.5 teaspoon of yeast 1 teaspoon sea salt 2
tablespoons of honey (I used raw) 1
tablespoon + 1 teaspoon of olive
oil 1 cup
+ 4 teaspoons of warm water (separated)
Ingredients For the dough 3 cups bread flour 1
tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2
tablespoons olive
oil 1 cup
+ 2
tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2
tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
You will need... - 1/2 cup
+ 2
tablespoons Epsom salt or coarse salt crystals -2
tablespoons of olive
oil - Juice of one lemon or lime - herb of choice (optional)
If you use 1
tablespoon ground flax seeds
+ 3
tablespoons water for each egg you may not need to use as much palm
oil and the recipe will come out really creamy flax is a great fat!
1/4 cup
+ 1
Tablespoon toasted sesame
oil, divided 2
Tablespoons soy sauce 2
Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds, for garnish
1 cup almond flour 2
tablespoons coconut
oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia
+ 3 - 4
tablespoon non-dairy milk 1/2
tablespoon natural peppermint extract