Sentences with phrase «using coconut and almond»

This uses an awesome recipe from her manual that uses coconut flour and almond flour (instead of health - harming wheat flour), but still makes a nice fluffy roll, instead of the normal dense roll that most bread recipes make when using coconut and almond flour.

I have been looking for GF recipes that use coconut and almond flour!

The recipes use coconut and almond flours and some contain honey and maple syrup as sweeteners, though these can be left out for those who can't have them.

I would really appreciate any help that anyone can give me on recipes and ways to use the coconut and almond flour.

Not exact matches

I made them vegan with chia seeds and coconut yoghurt and used almond pulp.

So, in the end I used cow milk, organic quick oats, banana, coconut butter and almond butter.

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.

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

I made these today but had to substitute a few ingredients as I didn't have everything — I used dried prunes instead of dates, chopped almonds and hazelnuts instead of the sunflower seeds and vegetable oil instead of coconut oil.

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 used coconut milk and peanut and almond butter and put some berries on top.

This soup is a really easy way to use them, with just six ingredients it's a perfect speedy supper, all you need is: parsnips, garlic, onion, cumin, almond milk and yoghurt (I use a vegan - friendly coconut one.)

I couldn't find date syrup, so I used coconut syrup, which I bought for one of your other recipes and seeing as it only required a little almond butter, I made my own.

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.

I tried a tasty variation of this today as I didn't have any almond milk so I used oat milk and the remnants of a can of coconut milk which had a lot of lumpy, creamy bits.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

i used almonds and coconut flakes instead of pecans and goji berries and it tastes amazing definitely prefer this chocolate over store - bought ones!

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

I did substiute the Almond milk for coconut milk and used organic raw honey instead of date syrup as i did nt have the other ingredients in.

I used raw manuka honey and extra almond butter instead of the coconut oil, the coconut taste can be too distracting for me sometimes.

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 what I had on hand: adriatic figs instead of strawberries and coconut milk and raw almond butter instead of the soaked nuts and water and it still turned out amazing!

We used almonds in the absence of walnuts (soaked with salt, in true Nourishing Traditions style), and topped with coconut milk, shredded coconut, pomegranate, pineapple & banana.

I was also thinking of being adventurous and using chocolate coconut water (or chocolate almond milk)...

Sometimes I eat it right out of the jar as a replacement for granola, other times I stir it up with some unsweetened almond milk and eat it like oatmeal, and other times I add it to the top of some coconut yogurt and use it just like I would granola.

To be honest, I made some variation, coconut nectar in the place of agave and... no maca in the filling, I was afraid It would have been too much maca por me, so just a simple super-vanilla almond butter - coconut nectar ready - to - use caramel!

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.

I used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

I also made some other substitutions: 5 T coconut oil + 2 T lemon juice for the margarine, 1 T kuzu for the cornstarch, and I used a combination of almonds, cashews, and pinenuts in the filling.

When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.

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.

To make this recipe dairy - free, use a good quality mayonnaise as your base, and then try either coconut milk or almond milk to thin it out.

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.

I used coconut milk and didn't put the almond extract.

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.

You'll need your greens powder, chia seed, orange, banana, pineapple Greek yogurt, and milk — if you need to, you can use coconut or almond yogurt and milk.

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.

Instead of almond milk, I had some canned coconut milk opened and used that.

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

If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond butter, maple syrup, raw honey, coconut oil, vanilla, and sea salt — and that's it!

(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.

Note: You can use almond milk instead of coconut milk but the result won't be as creamy and will contain less fat.