iv heard about using american beech or red oak, but iv yet to try it myself. i also read DONT use black oak cause it has arsenic i think in it and this can be poisonous to the fish. hope that helps, im personally going to try beech leaves (easy way to find theise trees in the winter, is its one that actually keeps its leaves all winter)
those chemical you buy at the store that comes in a little bottle for aqurium
A good substitute for almond milk when baking is soy milk, oat milk, or coconut milk. These alternatives can provide a similar texture and flavor in your baked goods.
A good substitute for crme de noyaux in a cocktail recipe is amaretto liqueur, which has a similar almond flavor profile.
you cand use half a styrophonme cup, a almond leaf enything that floatd and seams good. as lo g as its not the color blue! bettas hate the color blue!
I guess other fruits and dairy products that do not cause an allergic reaction. Almond milk is a good substitute for whole milk. Be sure you do not have a nut allergy before using almond milk.
A good substitute for milk in a recipe is almond milk, soy milk, or coconut milk. Yes, you can use evaporated milk as a substitute for regular milk in most recipes, but it may result in a slightly different taste and texture.
Some good options for a peanut butter substitute when baking include almond butter, sunflower seed butter, and cashew butter. These alternatives can provide a similar creamy texture and nutty flavor in your baked goods.
Daphnia, mosquito larvae, and brine shrimp are good choices for bettas.
Some good alternatives for vanilla sugar substitute in baking recipes include vanilla extract, vanilla bean paste, and almond extract. These options can provide a similar flavor profile to vanilla sugar in your baked goods.
no
almond extract Depending on what you a cooking, you can use coconut or butter flavoring, or any of the fruit flavorings (lemon, orange, cherry, etc.).
No. Primarily, self-raising flour rises and almond meal does not. Secondly, flour contains gluten, which is what holds the structure of a baked good together - almond meal does not contain gluten, meaning the texture would be particularly odd (heavy, not crumbly). Thirdly, flour absorbs much more fluid than almond meal. Fourthly, almond meal is denser than flour, meaning you would have to use much more of it to get the same volume of flour. These reasons mean that almond meals is not a close substitute for self-raising flour as their properties are very different. If you're attempting to make a gluten-free cake (hence the substitution), use a recipe which already happens to be gluten free.