Sentences with phrase «using almond and coconut flour»

Yes I know it's incredibly creative of me to be a Paleo food blogger using almond and coconut flour.

But since I had become pretty comfortable with my basic recipes using almond and coconut flour separately, I was confident.

Since I have cut out not only grains but all flours except using almond and coconut flour that Maria uses in her recipes and have gone completely ketogenic not only do I not have any migraines but I've not had any seizures.

Since I have cut out not only grains but all flours except using almond and coconut flour that Maria uses in her recipes and have gone completely ketogenic not only do I not have any migraines but I've not had any seizures.

I am planning on using almond and coconut flour.

Then try this delicious version that's made gluten - free my using almond and coconut flour for the chocolate cookie crust.

If you do prefer a lighter and cakier base, try this gluten - free recipe using almond and coconut flours.

Using Golden Barrel Coconut Oil keeps it dairy free and I use almond and coconut flour to keep it gluten free.

I normally use almond and coconut flour when baking.

I made this recipe gluten - free by using almond and coconut flours as well as a bit all - purpose GF flour.

Love using almond and coconut flours and these turned out perfectly!

This low carb version uses almond and coconut flours and tops the muffin with a streusel and a cream cheese icing.

However, I used almond and coconut flour to help the mixture thicken and hold its shape.

Whereas the original recipe has a base of oats and coconut flour, this one uses almond and coconut flour to create a soft and doughy batch of bites that are grain - free, paleo, vegan, and refined sugar - free.

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)

First reason could be if you only used spelt flour (instead of buckwheat) and left out coconut and almond flour.

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

I didn't have quite enough ground almonds so I used 100g fine oatmeal so I think gluten free flour would work weak too, you might need a bit more coconut oil and / or water though.

Is there any other flour I can use instead of coconut and almond?

My staples are tamari, tahini, almond butter, almonds, buckwheat flour, medjool dates, apple cider vinegar, coconut oil and cacao — I use these most days!

I used my favourite gluten - free flours, almond and oat, ground from whole nuts and grains in my Froothie blender, and coconut oil and coconut sugar for the least - processed options.

Y ’ all told me on Facebook you wanted me to start posting coconut flour and almond flour recipes... and I'm happy to oblige because that's mostly what I find myself using these days.

I used coconut oil instead of avocado and almond meal + coconut flour instead of coconut flour + arrowroot flour..

coconut flour (this just makes it thick and cakey, it won't taste like coconut)- you could also use almond meal instead

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.

They're using the classic mixture of almond flour and coconut flour together to get the muffin part right, and they have plenty of carrots, nutmeg, cinnamon, and more to get the carrot cake part right.

They've kept it healthy and Paleo friendly with coconut flour and almond flour and there's also some potato starch used in order to get the texture just right.

Same story with coconut and arrowroot flour... neither of which are available here... I was thinking os using oat flour or almond meal, or a mix of the 2... would it work?

I used extra coconut flour instead of arrowroot, left out the chile and used almond butter in the icing because that's what I had.

They're using both almond flour and coconut flour in the same recipe, which is a popular way to get the exact texture you're looking for without using any wheat products.

It's hard to say without having actually tested it, but I think I would try upping the arrowroot powder to 1/4 cup and use 2/3 cup almond flour instead of the coconut flour.

I a wondering if I can use the THM Baking Blend instead of almond and coconut flour?

(I usually don't like the consistency of coconut flour but adding the almond flour and cocoa powder I can't even taste the coconut flour) of course used the eggs and coconut oil also..

I used a combination of whole grain oat flour, almond flour, and coconut sugar to make them gluten - free and refined sugar - free.

If you're working with anyone that has a nut allergy then omit the ground almonds and use a little under 1/4 cup additional coconut flour.

I took your advice and used some cocoa powder (just kinda dumped some in), along with some almond flour (1/3 cup) and just kinda winged it for the coconut flour (few tablespoons)..

I used their Almond Flour and Coconut Flour in this recipe.

I used half almond flour and half coconut flour to make a delicious Pizza Fried Egg Sandwich for my lunch.

Using 1/2 cup Almond flour and 1/2 cup cashew flour + 1 Tbl coconut flour, I found the loaf to be even lighter in texture.

There are recipes out there that use a combination of coconut flour and almond flour and I've found those work well too.

Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hyAlmond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydraand such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydraAnd since I saw it was crumbly, I used 1/3 cups of almond milk to hyalmond milk to hydrate.

Okay, just figured out what I did wrong, I mixed up my flours and used ALL coconut flour instead of almond flour!

I made this recipe last night and went with organic WW flour since that's what I had on hand, I also used unsweetened vanilla almond milk, added shredded coconut, and chia seeds.

I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?

I used almond flour and coconut flour in place of the oats.

I have varied it to use 1C of almond flour, and the rest is coconut flour, and I accidentally left out the sea salt the first time, and it was great regardless!

I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a «rye bread taste».

Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour swUsed parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour swused Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour sweet.

The waffles are a combination of the three flours I use most for all my gluten - free, paleo baking — almond flour, tapioca flour and coconut flour.

(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.)