I've been known to combine a couple
tablespoons of coconut flour with vanilla almond milk and vanilla extract and go to town, spoon to face.
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)
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4 cup water mixed
with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin
coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
Double chocolate banana bread made
with only 4
tablespoons of coconut flour!
I used agave instead
of honey and replaced some
of the
coconut flour with a few
tablespoons of hazelnut
flour.
With 5 grams
of fiber per
tablespoon,
coconut flour has far more
of this indigestible carbohydrate than whole - grain
flour, which has 0.8 gram per
tablespoon, or white
flour, which has just 0.2 gram per
tablespoon.
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
I made them
with a few modifications: I subbed ghee for
coconut oil, and daughter hates bananas so I added an egg, and an extra
tablespoon - ish
of coconut flour.
1/2 a large 500g pot
of Total 2 % yogurt 1/2 cup egg whites 1/4 cup
coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable
with quinoa flakes) 4 brazil nuts 1
tablespoon stevia 1
tablespoon vanilla essence 2 small grated carrots (added after blending the above)
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.
Cream everything together until well blended and thicken
with a few
tablespoons of coconut flour.
You can add one
tablespoon of coconut flour to soups, stews, or smoothies for a thicker texture
with nutrient benefits.
1 3/4 cup
of white spelt flavour (this is my favourite
flour to make waffles
with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider vinegar 2
tablespoons of melted
coconut oil 3
tablespoons of maple syrup 1
tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan salt or sea salt
I replaced the maple syrup
with pureed ripe bananas and only a splash
of maple syrup to taste and added a couple
of tablespoons of coconut flour to absorb the extra moisture and the muffins turned out amazing!
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
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.
Lemon
Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment
Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1
tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened
coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment
coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup
of Almond
Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets
with parchment paper.
Yield: 12 muffins Ingredients: 1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat
flour 1/2 cup water mixed
with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra-virgin
coconut oil 1/3 cup honey 2 teaspoons baking powder 1
tablespoon fresh grated ginger 1 teaspoon ground ginger
-- 60 g millet
flour — 30 g oat
flour — 50 g rolled oats, plus more for topping — 50 g
coconut flower sugar (you can substitute
with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g
coconut oil (you can substitute
with butter)-- 2
tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute
with 1 teaspoon pure vanilla extract)-- pinch
of sea salt
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.
First one sank a little, so for the second layer I added a couple extra
tablespoons of coconut flour (it seems to vary quite a bit across brands) and ended up
with a perfect flat - topped cake.
Hi, I just tried this recepie
with cashewnut butter, 1 1/2
tablespoon of coconut flour and 1
tablespoon of cocosa.
I'm thinking
of making the crust
with a combination
of coconut flour, flaxseed meal, and maybe just a
tablespoon of graham cracker crumbs for that «regular» flavor.
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1
tablespoon of honey 1/2 teaspoon
of maldon sea salt or kosher salt for the crust: 1 cup
of all - purpose white
flour (plus a couple
of tablespoons to roll out the dough) 1/2 cup
of buckwheat
flour 1/2 teaspoon
of sea salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water
with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2
tablespoons of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2 teaspoon
of cinnamon 1
tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
Replaced banana
with 1/2 cup greek yogurt and added 1/2 cup Trim Healthy Mama gentle sweet instead
of honey and maybe an extra
tablespoon or two
of coconut flour.
2 cups wholewheat spelt
flour 3 teaspoons baking powder 1/4 cup dessicated
coconut 1/2 cup
coconut sugar (or replace
with sugar
of choice) 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup
coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4
tablespoons coconut oil 1/2 cup dairy free yoghurt 2 teaspoons vanilla extract 1 cup raspberries + extra
coconut + raspberries for sprinkling
When I had only enough batter left for one pancake, I experimented
with adding a pinch
of baking powder and a
tablespoon of coconut flour.
It wouldn't no — it's too dry but if you want to remove grains I'd use almond
flour, I'd replace it
with 1.5 cups almond
flour, and 1
tablespoon of coconut!
* 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.
With regard to overall protein content, 2
tablespoons of coconut flour contains 3.4 grams
of protein, 2
tablespoons of coconut butter contains 2 grams
of protein, and 1/2 cup
of fresh meat contains 8 grams.
Double chocolate banana bread made
with only 4
tablespoons of coconut flour!
If I were going to experiment I'd likely start
with only 1
Tablespoon of coconut flour, taste test them, and go from there.
Instead
of using ground flax, I replaced the it
with an extra
tablespoon of coconut flour.
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.
Two
Tablespoons of Coconut Flour contains 45 calories, only 3grams
of «net» carbohydrates and 8grams
of fibre carbs
with 4grams
of protein.
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.
I'm thinking
of making the crust
with a combination
of coconut flour, flaxseed meal, and maybe just a
tablespoon of graham cracker crumbs for that «regular» flavor.