IS ALMOND FLOUR GOOD FOR DOGS RECIPES
BANANA BREAD {ALMOND & COCONUT FLOUR} | COMFY BELLY
Update on 1/19/2019: I added 10 minutes on to the baking time. I usually bake my loaf in a toaster oven, which bakes faster.For one loaf I use a 5x8" pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves.You can use any kind of baking pan or muffin pan for this recipe. As written it fits well in a smaller bread pan (7.5 inches by 3.5 inches) however you can increase the ingredients to fill a larger baking pan (use the handy slider in the recipe layout to see how to increase the batter by 1/2 and so on). I usually use small aluminum loaf pans (7.5 inches x 3.5 inches, or 8 inches x 5 inches) for this recipe. It bakes evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, line the bottom with parchment paper and once baked, slide a knife along the edges of the bread to release it. You can also grease the sides of the pan if you want to, but I don't, and never have a problem removing the bread from the pan.As for replacing the maple syrup or honey, a few readers have told me they use applesauce with great results (about 3 tablespoons of apple sauce, or up to 1/4 cup of applesauce).Note: no chocolate or maple syrup for SCD.
Provided by Erica
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F (175° C, or gas mark 4).
- Using a whisk or fork, blend all the dry ingredients together.
- Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
- Grease the baking pan with olive oil, ghee, coconut oil, or other oil. Add the batter to the baking dish.
- Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
- Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
Nutrition Facts : Calories 179 kcal, SugarContent 12 g, SodiumContent 280 mg, CarbohydrateContent 17 g, FiberContent 3 g, ProteinContent 5 g, FatContent 11 g, SaturatedFatContent 2 g, CholesterolContent 61 mg, ServingSize 1 serving
3-INGREDIENT ALMOND BUTTER COOKIES - SKINNYTASTE
These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)! They are so easy to make you don't even need a mixer, so these are perfect for any beginner baker.
Provided by Gina
Categories Dessert
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 22
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.
- In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet.
Nutrition Facts : ServingSize 1 cookie, Calories 63 kcal, CarbohydrateContent 7 g, ProteinContent 3 g, FatContent 6 g, CholesterolContent 9 mg, SodiumContent 27 mg, FiberContent 1 g, SugarContent 4 g
More about "is almond flour good for dogs recipes"
BANANA BREAD {ALMOND & COCONUT FLOUR} | COMFY BELLY
Update on 1/19/2019: I added 10 minutes on to the baking time. I usually bake my loaf in a toaster oven, which bakes faster.For one loaf I use a 5x8" pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves.You can use any kind of baking pan or muffin pan for this recipe. As written it fits well in a smaller bread pan (7.5 inches by 3.5 inches) however you can increase the ingredients to fill a larger baking pan (use the handy slider in the recipe layout to see how to increase the batter by 1/2 and so on). I usually use small aluminum loaf pans (7.5 inches x 3.5 inches, or 8 inches x 5 inches) for this recipe. It bakes evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, line the bottom with parchment paper and once baked, slide a knife along the edges of the bread to release it. You can also grease the sides of the pan if you want to, but I don't, and never have a problem removing the bread from the pan.As for replacing the maple syrup or honey, a few readers have told me they use applesauce with great results (about 3 tablespoons of apple sauce, or up to 1/4 cup of applesauce).Note: no chocolate or maple syrup for SCD.
From comfybelly.com
Reviews 5
Calories 179 kcal per serving
From comfybelly.com
Reviews 5
Calories 179 kcal per serving
- Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
See details
3-INGREDIENT ALMOND BUTTER COOKIES - SKINNYTASTE
These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)! They are so easy to make you don't even need a mixer, so these are perfect for any beginner baker.
From skinnytaste.com
Reviews 4.1
Total Time 20 minutes
Category Dessert
Cuisine American
Calories 63 kcal per serving
From skinnytaste.com
Reviews 4.1
Total Time 20 minutes
Category Dessert
Cuisine American
Calories 63 kcal per serving
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet.
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3-INGREDIENT ALMOND BUTTER COOKIES - SKINNYTASTE
These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)! They are so easy to make you don't even need a mixer, so these are perfect for any beginner baker.
From skinnytaste.com
Reviews 4.1
Total Time 20 minutes
Category Dessert
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Calories 63 kcal per serving
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Reviews 4.1
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Calories 63 kcal per serving
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet.
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