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.
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)
For the dressing, mix: juice from 1/2 of a lemon + 2 tablespoons dijon mustard + 1 tablespoon raw apple cider vinegar + 2 - 3
tablespoons water + 1 teaspoon maple syrup + 1/2 teaspoon turmeric.
Not exact matches
Ingredients Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold
water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup
+ 1
tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanilla bean
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
For Egg - Free Fruit Cocktail Cake, replace 2 eggs with 3
tablespoons applesauce (added to wet ingredients)
+ 1 teaspoon additional baking powder (added to dry ingredients)
+ 1 1/2 teaspoons egg replacer mixed with 2
tablespoons water (added when you combine the wet and dry ingredients).
1
Tablespoon + 1 teaspoon chia / flax mix (I used Carrington Farms) of you can just use flax
+ 2
Tablespoons + 2 teaspoons hot
water
when I make cakes and I need a egg, I substitute it for 1
tablespoon of chia seeds
+ 3
tablespoons of
water OR 1/2
tablespoon of chia seeds
+ 1
tablespoon of grounded flaxseeds
+ 3
tablespoons of
water: wink:
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
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:
Egg - free: Since this cake recipe only calls for one egg, I feel pretty good about recommending a «chia egg» (1
tablespoon ground chia seeds
+ 1
tablespoon lukewarm
water mixed and allowed to gel) as a substitution.
Make the flax egg by mixing 1
tablespoon of flaxseed meal
+ 3
tablespoons of
water in a small glass or bowl.
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.
2 teaspoons active dry yeast 1 cup barely warm
water 1/4 cup honey
+ 1
tablespoon, divided 1 teaspoons salt 1 egg 3 cups all - purpose flour, plus extra if necessary 1
tablespoon butter, melted
* 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
< 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.
2 cups raw almonds 1 cup raw or roasted sunflower seeds 1/2 cup red onion, chopped 2 cups celery, chopped 1/2 cup
water 1/3 cup (packed) fresh parsley 1/4 cup
+ 1
tablespoon fresh lemon juice 1/2 teaspoon salt, or to taste
1 cup buckwheat flour
+ a little extra 1/2 teaspoon sea salt 1
tablespoon olive oïl
+ a little extra for brushing 1/4 cup flax seeds 1/4 cup sesame seeds 1/2 cup
water
so you added 4
tablespoons water and 2 extra teaspoons coconut oil
+ the coconut oil from the recipe total?
Dough 3/4 cup
+ 2 to 4
tablespoons (198 - 227 mL) lukewarm
water, enough to make a soft, smooth dough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4
tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2
tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato flakes
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2
tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3
tablespoons butter or dairy - free alternative 2
tablespoons all - purpose flour blend of choice Egg wash (1 egg
+ 1
tablespoon water) or milk of choice
for the cilantro tahini: 1 cup of loosly packed cilantro 2
tablespoons of tahini 1 clove of garlic 1/4 teaspoon of salt pepper
+ a pinch of red pepper flakes about 1/4 cup of
water
1
tablespoon of ground flax seed
+ 3
tablespoons of
water mixed together until thick and creamy (flax egg)
1/2 cup of cooked quinoa 1/2 cup of oats 1 cup of almond milk
+ water if needed 1 scoop of Fit Delis Vanilla protein powder 1
tablespoon of milled flaxseed 1
tablespoon of sunflower seeds 1
tablespoon of raisin or goji berries
1/4 cup cold
water (60 ml) 1/2 cup
+ 2
Tablespoons sugar (130 gr) 1/2 cup all - purpose flour (70 gr) 1/4 teaspoon salt 5 egg yolks 2 cups whole milk (500 ml) 1 Tb.
Use approximately one
tablespoon of chia seeds (ground)
+ 3
tablespoon water to replace one large egg in your baked goods (read more here for other vegan egg substitutes).
1/2 cup of raw cashews soaked in
water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1
tablespoon of lemon juice 2
tablespoon of nutritional yeast
+ extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper
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
Fluffy ginger and date cake from Donna Hay magazine 2 cups
+ 2
tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling
water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup
+ 1
tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup
+ 1 1/2
tablespoons (218g) caster sugar 3 eggs 1 1/2 cups
+ 1 1/2
tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2
tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
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.
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
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup
+ 1 1/2
tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2
tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold
water (more, as needed)
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
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds
+ 6
tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
That would be 2
tablespoons ground flax seed
+ 6
tablespoons water.
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)
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
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
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!
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup
+ 2
tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
1/4 cup
+ 1 tbsp red lentils 1/4 cup
+ 1 tbsp chana dal 1/4 cup
+ 1 tbsp moong dal (hulled, split mung beans) 1/4 cup
+ 1 tbsp toor dal (split pigeon peas) 5 cups of
water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1
tablespoon vegetable oil 1 large onion, chopped 1
tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup
+ 1/2
tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml)
water in a saucepan and stir over medium - high heat until sugar dissolves.