Sentences with phrase «than almond meal»

Almond flour is a bit finer than almond meal.

Jacinda — I think it is slightly less problematic than almond meal in larger doses, but it is extremely high in fiber so should be used cautiously.

This looks delicious; do you think I can make it using blanched almond flour rather than almond meal?

Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

They're paleo by default because I primarily cook gluten - free and there's no need to add a binder other than the almond meal.

Hmm I'm not sure in this case what would be best — you might want to try millet or sorghum flour, but you may have to play with some of the other ratios as those flours will absorb liquids differently than almond meal would, and wouldn't have the fat content of almond meal.

Coconut flour is much more absorbent than almond meal, so a 1 to 1 ratio wouldn't work here.

I recommend you use 1/4 as much — coconut flour is much more absorbent than almond meal.

it's weird that your dough came out like pancake batter... maybe the almond flour you used is much finer than the almond meal I used (made by grinding almonds in a food processor).

Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

old daughter thought it was too sweet and in fact, when I looked it up after the fact, hazelnut meal is sweeter than almond meal.

I find this type of almond flour gives the muffins a better texture and works better than almond meal in this recipe.

Coconut flour is a lot more absorbent than almond meal so the liquid to dry ratio will be much different.

Almond flour is different than almond meal.

Buy shelled almonds — which aren't dirt cheap, by any means, but usually run cheaper than almond meal — dump»em in with the S - blade in place, and run till you've got something the texture of corn meal.

Almond flour is lighter and finer than almond meal and generally better for light and airy baked goods.

Not exact matches

I've also tried it with whole flaxseeds, rather than the meal, almond butter instead of peanut butter, walnuts instead of almonds — the possibilities are endless!

I was wondering if it's possible to use almond meal cause almond flour might give a fluffier texture than meal.

I thought it would be faster to use almond meal than flour cause I have to make it rather than buying.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

I used whole raw almonds and whole flax seed that I ground up in the Vitamix in batches rather than almond flour and flaxseed meal.

p.s I made them one more time and used half almond flour and half almond meal in the crust and the bottom turned out even better than the first round.

If it's easier for you buy whole blanched almonds and grind them yourself than that's fine but I wouldn't sub almond meal from raw almonds.

Yes, Bob's Redmill — however the hazelnut does seem to be lighter and «fluffier» than the grainy almond meal... probably not ideal, but still turned out scrumptious.

I DO, however, usually end up using more almond meal than the recipe calls for, until the batter or dough resembles the consistency one would normally expect it to.

It is perfect in so many ways: gluten free, so easy to make, stores well in the freezer, and it's a little bit healthier than the average dessert thanks to almond meal and the fruit.

I think you could use almond meal as well but you might get a slightly less light cake than with almond flour.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

I haven't tried the blanched flour so perhaps I'd like her recipes even more, but so far I am more than satisfied with the results using the almond meal in every recipe I have tried.

Other than that, I'd probably try almond meal, but you'll get a somewhat lower protein result.

Almond meal — Also called just «ground almonds,» the meal ground from whole almonds is versatile and yields a great texture, though heavier than wheat - based flour.

Almond meal is slightly coarser than almond Almond meal is slightly coarser than almond almond flour.

Ground pecans — A coarser flour than that from almonds, ground pecans can be used in place of almond meal or flour.

I use almond meal for most recipes as it is cheaper to buy than almond flour.

What are your thoughts behind why the sun dried tomato one has less fat and calorie listed than other two even with the sun dried tomatoes packed in oil along with same amount of almond meal and olive oil as other two?

I recommend using a very finely ground blanched almond flour rather than a coarse grind or almond meal which is made with skins - on almonds.

Almond flour is much finer and I would assume it would bind much better than meal.

It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten - intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all - purpose flour.

The texture is denser than I think it would be with the almond meal, but it is very yummy.

I love working with hazelnut and almond flour (more almond than hazelnut)... and on of my latest favorite flours is cashew meal!

Dad actually liked this lime and ground almond version even better than the straightforward clementine / almond meal one you made.

I used only 2 eggs (which was more than enough for me... you can taste the prevalence of eggs still but not bad at all), almond meal for coconut flour, a heaping dash (es) of pumpkin spice instead of nutmeg / cinnamon / etc, and the already suggested 6 tablespoons of milk.

If I were to try it, rather than 1 cup of almond meal, I would use only 1/4 cup of coconut flour.

lol I have a little less than one cup of flax seed meal (AND, it's not golden either) do you think it would come out ok if I fill the remainder of that measuring cup with a little more almond meal?

That said, I've been buying almond meal for the past couple of years and while it results in a denser product than using Honeyville almond flour, all of the recipes still turned out delicious.

To Donna: I don't know if anyone responded to your post but almond flour and almond meal are basically interchangeable but almond meal is a bit coarser and oilier than almond flour.

I also reduced the almond meal because I was using almond meal that included the almond skin, which can be more absorbent than that made from blanched almonds.

For the almond flour, I used blanched almond flour which is finer than ground almonds (or almond meal), but if you can grind it fine enough, that should work.

Last n7ght I made chicken breasts coated in almond meal / flour and it was better than any oven fried chicken I've ever had.

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips