Sentences with phrase «working on these coconut flour»

I have been working on a coconut flour flatbread and will hopefully be able to share it soon!

Not exact matches

As you begin working with coconut flour and modifying your favorite recipes, make a note of what you add, subtract or change so that you know how to improve on results or repeat your success the next time around.

If we aren't bent on it being grain free and don't have coconut flour on hand, would regular flour work?

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 sweet.

I'm working on a version of this recipe without coconut flour, but meanwhile you can buy it at places like Whole Foods or online at iHerb.com or Amazon.

I am still working on a multi-purpose vanilla cookie made with coconut flour (tricky), but in the meantime, who wants chocolate?!

This will work in your favor then because I already planned on buying several gallons of coconut oil, flour, cream, shreds and butter from them on weds.

I added oats, as oats are super versatile, work great as a regular flour replacer and taste delicious, along with some coconut oil and chocolate chips (don't skimp out on the chocolate chips, they are a must).

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)

I bet coconut flour would also work too, but I haven't tried it so don't quote me on that.

I've been working on and off for a long time on a coconut flour banana bread recipe.

I substituted a few things... pecans and peanut butter to replace almonds, some coconut flour works great when short on flaxmeal, no vanila due to allergy and Earth Balance for half of coconut oil and they are so good they disappear in half a day.

Yes, coconut flour can differ (and can absorb quite a bit of moisture from the air depending on how it's stored and how humid it is where you live), glad you worked it out.

I'm focusing mostly on working with coconut flour pancakes and gluten - free flours here, but most of these alternatives can also work with regular grain flours, as they are some of the general measurements in baking.

The issue with the consistency of the batter actually depends on the flours used (this recipe calls for coconut flour, almond flour will not work as a substitute) as well as the brands used when baking.

Coconut flour is an interesting thing to work with, for sure, based on its fiber content.

Almond or coconut flour with the help of starches can work, but the texture is never amazing in my experience and once you need 3 + dry ingredients it's just too complicated for me to want to whip up on a morning whim.

I did not have any coconut flour on hand and had just finished «ricing» some cauliflower so I decided to use that as a binding agent and it worked great!!

Because of this new affinity for coconut flour, I have been working on a master recipe that I have used as a biscuit for everything from breakfast sandwiches, burgers, and sloppy joes to cobbler and shortcake with jut a few small tweaks.

I'm not sure how exactly it would work though because the ratio of egg to flour is set based on the super high fiber content of coconut flour (it soaks up a ton of liquid).

Because of this new affinity for coconut flour, I have been working on a master recipe that I have used as a biscuit for everything from breakfast sandwiches, burgers, and sloppy joes to cobbler and shortcake with jut a few small tweaks.

Thank you Susan I will work on that I think I'll try to play with coconut flour + parmesan cheese, add some eggs (coconut flour is very absorbent and will need more moisture).

I have found on you tube how to make own coconut flour and almond flour, which could work out cheaper, again have not made but have purchased fresh coconuts, and (almonds that are imported from U.S.A) still trying to figure out why I can not find fresh almonds here we have plenty of almond trees.

I made a few adjustments to work with what I had on hand, sour cream instead of crème fraîche, cream instead of milk, a little coconut flour and coconut oil just because, some mashed banana, some cinnamon, extra raisins.

Nonetheless nice job on the recipe as coconut flour is HARD to work with!

They are almost 100 % guaranteed to eat something with a cinnamon crumb topping, and so I've worked on 2 types — the first is with almond flour and the second with coconut flour.