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Old 02-01-2011, 01:18 PM   #1
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coconut flour in place of almond flour

i am almost out of almond flour (getting my order on friday from HG). but i do have some coconut flour. i know they're not interchangeable 1:1.

if i use 1/4c almond flour in a recipe, how much coconut flour would you replace that with?
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Old 02-01-2011, 03:59 PM   #2
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I am just guessing, but I would use 2 tablespoons or less. Also you might want to increase the eggs.
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Old 02-01-2011, 04:53 PM   #3
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i'm thinking a OMM. i will try it with 2T.

my regular recipe is:

1/4c alm flour -- will use 2T coconut flour
2T oat fiber, but will decrease that as well
1/4 tsp b. powder
1 egg
2T butter
2T davinci's
vanilla
pinch salt
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Old 02-01-2011, 05:42 PM   #4
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yum!

i just made a OMM.

i used:
2T coc flour
1T oat fiber
1/4 tsp b.powder
1/4 tsp x. gum
pinch salt
1 egg
2T vanilla splenda syrup
2T peanut butter (instead of butter)
vanilla extract
topped it with sf choc chips
covered with saran wrap and cooked 1 min 10 sec. the batter was quite thick.

heavy and dense, just the way i like it! loved the texture! having half now and will save the other half for breakfast!
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Old 02-02-2011, 08:09 AM   #5
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oh, my!! i do believer this is the BEST OMM i have ever made! the consistency is just heavenly! i love it!
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Old 02-02-2011, 08:13 AM   #6
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Oh...Carrie..This might have to be lunch for me today..
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Old 02-02-2011, 08:16 AM   #7
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ooo, let me know what you think carolyn! i had the half from last night and then had to go make another one! i just love how heavy and dense it is.
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Old 02-02-2011, 08:18 AM   #8
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I will..

I sometimes make the OMM recipe, then divide it up into 2 Pammed custard cups and put it in the microwave for a little less time. That way, I have portion control..
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Old 02-02-2011, 08:23 AM   #9
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yea, that is what i SHOULD have done! lol! but now, i won't need much lunch.

i have those clear glass ramekin/custard type cups with the blue lids. the smaller ones are the perfect size.
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Old 02-02-2011, 02:46 PM   #10
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I made this..I didn't have any Davinci's, so I used vanilla and water and added Splenda.
It was very good and filling.. I'm saving the other one for breakfast.

I wonder what it would taste like with plain butter instead of the peanut butter???
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Old 02-02-2011, 05:03 PM   #11
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yeah...i was in a PB mood, so that is why i used that. i normally use butter. but haven't tried butter with this version yet.

glad you liked it!
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Old 02-03-2011, 07:04 AM   #12
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Carrie, it was really good..I don't think I added much water in place of the Davinci's liquid, so the cake was pretty solid..Extremely filling with all that fiber..
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Old 02-03-2011, 07:59 AM   #13
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i made one for breakfast using butter. but i also used chia gel in place of the davinci and ezsweets for sweetener. i didn't care for chewing on the chia seeds. so will try again as it was written with subbing butter for the PB.
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Old 02-03-2011, 12:04 PM   #14
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Yay! I can actually have these! Thanks 3bees and Carolyn!

So for 1/4c Flax Meal in a recipe, maybe we can use this replacer? 2Tbsp Coconut Flour and 2T Oat Fiber?
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Old 02-03-2011, 12:55 PM   #15
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i would only use 1T oat fiber, poot. i just like the texture this gives over flax. and i love almond, but it's even different than almond too. denser and heavier.
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Old 02-03-2011, 02:18 PM   #16
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Thanks hon. I may make a couple of these for dinner to have with our Mexican pork and chicken soup. Your OMM that is. Debating about what somethings to add to them. Maybe a little onion, jalapeno and cheddar cheese.
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Old 02-03-2011, 06:53 PM   #17
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oooo, sounds yummy! did you try them?
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