For a coconut - free version, use 2
tablespoons of almond flour instead of 1 tablespoon of coconut flour.
Nut - free version: Use 1 heaping tablespoon of coconut flour instead of 2
tablespoons of almond flour.
I measured the almond and coconut flour by gr so it would be more accurate and even added 2 more
tablespoons of almond flour because the dough felt a bit wet.
If you don't have access to quality protein powder, which is used in this recipe, you can substitute it with 3
tablespoons of almond flour + 1 tablespoon of psyllium husk powder OR just use 1/4 cup almond flour instead of the protein powder.
Good idea, storing them in the freezer will help them keep their shape, I also think adding in a few
tablespoons of almond flour should help absorb some of the excess moisture.
I did add a few
tablespoons of almond flour, but still runny but I think that is whole point of being «pumpkin pie» texture in the end.
Perhaps I'll follow the suggestion to add a few
tablespoons of almond flour.
After trying a few gluten free recipes lately, I decided to add about 4
tablespoons of almond flour and chopped walnuts to this batter on the first try and then baked them for 22 minutes... turned out amazing!
Because agave is so sweet, I increased the amount of syrup to 1/3 cup, and I threw in a couple of extra
tablespoons of almond flour to soak up the extra liquid.
We made these this morning, but substituted oatmeal flour and two
tablespoons of almond flour.
If you would like to make them in a regular size madeleine pan, replace 6
tablespoons of the almond flour with all purpose, wheat, sprouted wheat / spelt, or rice flour.
I will try it with
another tablespoon of almond flour to make it a bit drier, perhaps if I'm feeling like I want more of a cookie texture next time.
Add the additional
tablespoon of almond flour if the dough seems too wet.
Sprinkle 1
Tablespoon of almond flour around the edges and drizzle entire pizza with olive oil, about 2 - 3 Tablespoons.
Add all other crust ingredients, reserving the 1
Tablespoon of almond flour and mix until incorporated.
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or
almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup
almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
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)
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups
almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3
tablespoons coconut oil, and 1/4 tsp sea salt.
I would try
almond flour and perhaps add 1 more
tablespoon of sugar and a dash
of cinnamon.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup
almond meal -1 / 2 cup gluten free all purpose
flour -1
tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
You could always mix in a
tablespoon or two
of almond flour to get a more substantial pancake, or top the classic version with Nutella and strawberries too.
2 eggs 1 cup oat
flour (use gluten free oat
flour for gluten free crepes) 1 cup milk
of choice (regular,
almond, or coconut) dash salt 1
tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
ingredients: for the cake: 4
tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams)
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams)
almond flour or finely ground
almonds 1/2 cup (120 grams) milk
2 cups blanched
almond flour 2
tablespoons coconut
flour 1/4 cup golden flaxseed meal 1/4 teaspoon kosher salt 1 1/2 teaspoons baking soda 5 (1/4 cups)
of chia gel 1/4 cup coconut oil (melted) 1 tbsp
of xylitol 1 tbsp apple cider vinegar
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose
flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1
tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced
almonds.
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)
(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.)
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)
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.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose
flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping
tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use
almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
2 cups blanched
almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
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 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon vanilla bean powder or 1
tablespoon vanilla bean extract 2 cups blanched
almond flour 1 cup macadamia nut
flour (or use all
almond flour) 1/2 cup arrowroot or tapioca
flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
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
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose
flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2
tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3
tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
If you are one
of these people then substitute an extra
tablespoon of gluten - free
flour, ground
almonds and add 2 or 3
tablespoons of flaked
almonds for a nice crunch.
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3
tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose
Flour Blend 1
tablespoon baking powder 1/4 cup powdered milk
of choice or
almond meal 1/4 teaspoon salt 3/4 cup milk
of choice (not skim or lite) 1
tablespoon grated lemon zest
1/4 cup poppy seeds 1/2 cup non-dairy milk 2
tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose
flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon
almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon
Whisk 2
tablespoons of the heated pumpkin mixture into the 4 egg yolks, then whisk in the
almond flour until smooth.
1/3 cup
almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
I added a couple
tablespoons of coffee for extra flavor, subbed hazelnut and pecan
flours for the
almond, added walnuts, and cut out the cacao nibs.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1
tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2
tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose
flour pinch
of salt 2
tablespoons almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3
tablespoons caster (superfine) sugar 2
tablespoons all purpose
flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
Coconut
flour is fairly absorbent and you could probably do this without the
almond flour at all but just to be safe I'd just add 1 more
tablespoon of coconut
flour and that should be just fine.
Grind the
almonds with 1
tablespoon of gluten - free
flour (to prevent the oil from the
almonds from creating the beginnings
of almond butter) until fine using a food processor.
Ingredients: 2 cups oats 3 ripe bananas 1
tablespoon cinnamon 1/4 cup
of cacao nibs 1/4 cup goji berries 1/4 cup quinoa
flour (you could substitute for brown rice flower,
almond meal..)
500g» 00»
Flour (AP or Pastry flour will do) 4 eggs, 3 whole and one separated 15g Baking powder 300g Sugar, plus more for sprinkling 1 tbsp Honey A tablespoon or two of Anise liquor (like Anisette, Varnelli or Sambuca) A teaspoon or two vanilla extract About 200 grams Al
Flour (AP or Pastry
flour will do) 4 eggs, 3 whole and one separated 15g Baking powder 300g Sugar, plus more for sprinkling 1 tbsp Honey A tablespoon or two of Anise liquor (like Anisette, Varnelli or Sambuca) A teaspoon or two vanilla extract About 200 grams Al
flour will do) 4 eggs, 3 whole and one separated 15g Baking powder 300g Sugar, plus more for sprinkling 1 tbsp Honey A
tablespoon or two
of Anise liquor (like Anisette, Varnelli or Sambuca) A teaspoon or two vanilla extract About 200 grams
Almonds
Serves 4 — 6 Ingredients: Salmon patties 550g fresh salmon filet 1 bayleaf 1 large mango 1 large red pepper 1 shallot 1/2 bunch cilantro 3 large eggs 1/2 cup Whole30 mayo Juice
of 1 lime 1/2 cup
almond flour or coconut
flour 1
tablespoon curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2 bunch cilantro 1 cucumber Juice
of 1...
1 cup and 2
tablespoons brown rice
flour 1/4 cup each
almond and coconut
flour 1/2 cup plus 1
tablespoon quinoa
flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3
tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat
flour (see recipe below) 1/2 cup rolled oats 1 cup
almond flour 1/2 cup vanilla date paste (see recipe below) zest
of 1 lemon 2 or more
tablespoons fresh rosemary — chopped 1/2 teaspoon salt
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3
tablespoons nutritional yeast 1
tablespoon dried basil 1
tablespoon oregano 1
tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup
of water 1/4 cup roasted red peppers 1/4 cup raw
almonds 1/4 cup lemon juice 3
tablespoons tahini 3
tablespoons whole wheat
flour 2
tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste