Sentences with phrase «tbsp of almond flour»

Although, I add an extra tbsp of vanilla extract and 2 tbsp of almond flour, and I use only 4 eggs, not 6.

Matcha (Green Tea) Energy Bites by Erin Yeschin makes 10 — 15 bites 1/2 c of raw unsalted almonds 1/2 c of sunflower seeds 1/4 tsp of sea salt 6 large soft medjool dates (pitted) 3 tbsp of matcha powder 1 tbsp of almond flour / meal 3 - 4 tbsp of pure maple syrup 1/2 c of finely shredded coconut (in a separate bowl) DIRECTIONS: Combine the almonds, sunflower seeds and sea salt in a food processor or high speed blender and mix until nuts are choppedRead more

ingredients 1 cup + 3 tbsp of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup of coconut oil 3 organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons for topping

I did add a tbsp of almond flour just because I like the taste.

Not exact matches

1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother)

1/8 cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml almond milk 1/8 cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best in my opinion)

-- 1 cup of GF oat flour * (100g)-- 3/4 cup ground almonds (90g)-- 2 tbsp coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4 cup honey — 1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optional

I would add maybe 2 tbsp more almond, but coconut flour is too dense and tough to estimate so I wouldn't add any more of it.

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

Made the following tweaks: Used 1 1/2 c. Honeyville Almond Flour 3/4 c. Coconut flour Used 1/4 c. Sunflower seeds (pulsed) in place of flaxmeal Upped the ACV to 3 tbsp Upped the soda to 1Flour 3/4 c. Coconut flour Used 1/4 c. Sunflower seeds (pulsed) in place of flaxmeal Upped the ACV to 3 tbsp Upped the soda to 1flour Used 1/4 c. Sunflower seeds (pulsed) in place of flaxmeal Upped the ACV to 3 tbsp Upped the soda to 1 tsp.

1/4 tsp of almond extract 1/2 cup of tapioca flour 3 tbsp ground flax seeds 1/2 cup of almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking soda

If you want to add a tbsp or two of peanut butter or almond butter you can, just add a tiny bit of coconut flour to the mix so you're bars don't end up too sticky.

2 large sweet potatoes 1/2 cup dates soaked in hot water 1/2 banana 2 tbsp maple syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4 tbsp raw cacao powder Almond milk 1/2 -1 cup 2 tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almonAlmond milk 1/2 -1 cup 2 tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almondalmond milk

Churro Inspired Donuts: 1 cup flour 1/2 cup sugar 1 1/2 tsp baking powder 1/2 cup almond milk 1 flax egg (1 tbsp flax mixed with 3 tbsp of water) 1/4 cup coconut oil

1 cup shredded carrot 1 cup shredded sweet potato 1 cup shredded apple 2 eggs 8 dates 1 tbsp of coconut oil or butter 1/4 cup of orange or apple juice 2 cups blanched almond flour 1 tsp baking soda 1/3 tsp salt

110g butter * 100g of blueberries 5 tbsp runny honey 50g almonds chopped ** 190g whole oats 35g wholemeal or white flour (I used spelt wholegrain flour which has a nutty flavour)

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 AlFlour (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 Alflour 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

1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny pinch of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water

3 cups oat milk 1 cup raw buckwheat groats 1 cup rolled oats 1/2 almond flour 4 - 5 dates 1 tbsp coconut sugar 1 tbsp chia seeds 1 tbsp golden flax 1 tbsp psyllium husk pinch of Himalayan salt bourbon vanilla powder, cinnamon, ginger 1 apple

5 tbsp of a mix of chia seeds & ground flax seed (or just one or the other) mixed into 3/4 cup warm water, Mix well, let sit for 10 minutes or so to gel, then mix with almond flour and spices.

Here are the exact ingredients I used: 1/2 package mori - nu tofu, 2 tbsp whole wheat pastry flour, 1 lemon slice (squeezed), 1/2 tsp almond extract, 3 tsp powdered sugar, a splash of water and a dash of cinnamon.

Because a cup of fine meal versus a cup of ground almonds (my way) would mean more actual almonds in the meal, I'd remove about 1 - 2 Tbsp (15 - 30 ml) of meal per cup if you're using the pre-packaged almond flour and see how that goes.

2 large eggs 3 tbsp sugar pinch of salt 450 g whole milk ricotta 3 tbsp sour cream 100 g white chocolate zest of a lemon juice of 1/2 lemon 2 tbsp almond flour

1 lb of fish fillets (I used Alaskan wild cod) 1 cup of ground almonds or almond flour 2 eggs 1 tbsp of arrowroot powder 1 tsp of garlic powder 1/2 tsp of coriander Salt and pepper to taste Coconut oil or olive oil for frying

3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize

1 tbsp of coconut oil 1 medium size, very ripe banana, mashed 1 egg 2 tbsp of almond meal or 1/2 tbsp of coconut flour * 1/2 tsp of cinnamon 1/2 tsp of vanilla 1 1/2 tbsp of raisins

Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)

Ingredients: 3/4 cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek almond or coconut milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries for garnish Powdered sugar for dusting (optional)

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar Pinch of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries, optional

Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!

for the streusel 70 g (1 dl + 1 heaping tbsp; 1/2 cup) brown rice flour 40 g (3 tbsp) light muscovado sugar pinch of salt 50 g (3 1/2 tbsp) unsalted butter 2 tbsp almond meal Preheat the oven to 175 °C (350 °F).

3 overripe organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup of coconut sugar 1/2 cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen

1/3 cup honey 1/2 cup melted coconut oil 3 eggs 1/2 teaspoon almond extract 1 cup almond flour 1/2 cup dark cocoa powder 1/4 teaspoon baking soda pinch of salt 1 ounce unsweetened chocolate, chopped 2 tbsp cocoa nibs 1/3 cup chopped hazelnuts

It would need some messing around with but perhaps just 1 tbsp of coconut flour and 2 tbsp of almond milk?

Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided

I prefer the taste of almond flour in my pie crust, but for a nut - free version, use my Grain - Free AP Flour Blend with cassava flour, decrease flour to 3/4 c and increase water to 4 flour in my pie crust, but for a nut - free version, use my Grain - Free AP Flour Blend with cassava flour, decrease flour to 3/4 c and increase water to 4 Flour Blend with cassava flour, decrease flour to 3/4 c and increase water to 4 flour, decrease flour to 3/4 c and increase water to 4 flour to 3/4 c and increase water to 4 tbsp.

180 ml egg whites 100 ml almond milk 1 tbsp coconut flour 2 sachets of chocolate missfits 1 tsp baking powder Sweetener (to taste if required) Optional fillings: cacao nibs, berries, superfood powder or nut butter

say 1 tbsp per cup of almond flour.

Flavor variations are far and wide beyond the 1 banana + 2 egg + 3 tbsp flour staple recipe, and today I'm sharing one of my favorites: Almond Strawberry 3 Ingredient Pancakes (using almond flour, almond extract, and strawberries toAlmond Strawberry 3 Ingredient Pancakes (using almond flour, almond extract, and strawberries toalmond flour, almond extract, and strawberries toalmond extract, and strawberries to top).

Combined 100g of sieved wholemeal spelt, 25g buckwheat flour, 1 tbsp cocoa powder, 100g ground almonds, 1 tsp baking powder and 200g caster sugar.

For the Pesto Biscuits: 2 c all - purpose flour 5 tsp baking powder 1 tsp salt 5 tbsp Earth Balance 1/4 c pesto of choice (I used leftover Brazil Nut Basil Pesto) 1/3 -1 / 2 c soy / almond milk

Ingredients: 2 Tbsp olive oil 1 1/3 cups, all - purpose or any gluten - free flour will work (I used almond flour for this recipe) 2/3 c granulated sugar 2 large eggs, room temperature 1/2 c non fat milk, almond milk or low fat milk (whatever you have on hand) 2 tsp baking powder 1 tsp baking soda Zest of 2 lemons 6 medium apples, cored and peeled

1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)

10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)

for the pancake: 150 g chickpea flour (a.k.a. gram flour) 230 ml milk of your choice (I use unsweetened almond) 2 tbsp extra virgin olive oil 2 medium carrots ghee or coconut oil salt and freshly ground black pepper, to taste

for the béchamel 2 tbsp (30 ml) extra virgin olive oil 1/4 + 1/8 cup (54 g) whole wheat pastry flour 3 cups (750 ml) unsweetened almond milk — at room temp 1 fat pinch of nutmeg 1 pinch of white pepper 1/2 tsp himalayan salt