Not exact matches
I used almond flour instead of buckwheat flour (2
cups almond
+ 1
cup coconut flour).
4 tablespoons
Coconut Oil 4 tablespoons Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water
+ 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/2
cup soft, pitted dates - Warm water, to cover dates 1/2
cup sifted
coconut flour 1/4
cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2
cup extra-virgin
coconut oil or palm shortening or olive oil 2 eggs 1/4
cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1
cup semisweet chocolate chips
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked
coconut 1/3
cup sifted
coconut flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination of two of these
170 ml 2/3
cup coconut oil (liquid) 75g 1/2
cup sorghum flour 75g 1/2
cup brown rice flour (
+ more to flour workspace) 30g 1/4
cup almond meal 45g 1/4
cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3
cup iced cold water
PB & J
+ Greens 1 Smoothie Starter 1 tbsp Peanut Butter 1/4
cup Raspberries 1
cup Non-Dairy Milk Berry Green 1 Smoothie Starter 1/4
cup Blueberries 1/4
cup Strawberries 1
cup Apple Juice Caffeinated Cacao 1 Smoothie Starter 1 tbsp Cacao Powder 1
cup Coconut Milk
2/3
+ 1/4
cup whole wheat white flour 1/3
cup wheat germ 1/2
cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2
cups pumpkin 2 tablespoons melted
coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3
cup mini cinnamon chips
Using 1/2
cup Almond flour and 1/2
cup cashew flour
+ 1 Tbl
coconut flour, I found the loaf to be even lighter in texture.
2 tbsp peanut butter 1 tbsp
coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8
cup of ground almonds 2 mini bars of sugar - free milk chocolate
+ a square of 90 % dark chocolate
My standard recipe for a batch of plain popcorn is: 1 1/2 tablespoons
coconut oil
+ 1/2
cup popcorn kernels
+ 1/2 - 1 teaspoon kosher salt.
-LSB-...] Pineapple Pistachio Baked Oatmeal with Dates and
Coconut (vegan
+ gluten free) via Healthy Helper — Can be eaten room temperature or warmed with a
cup of coffee... yummy!
vanilla extract 1/2
cup coconut oil, room temperature (not melted) 1 large egg 1
cup pure cacao or cocoa powder 1/4
cup + 2 Tbs.
pure vanilla extract 1
cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2
cup unsweetened shredded
coconut + extra for topping (If you use sweetened
coconut you could reduce the sugar further)
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4
cup Chinese cooking wine, sake, or water 1/2
cup Vietnamese stir - fry sauce (see below) 1/2
cup + 2 tbsps water 1/4
cup unsweetened
coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
To figure calories add calories in 1 banana (about 105)
+ 3/4
cup coconut (listed on the bag) and divide by the number of cookies.
1
+ 1/4
cup dates, pitted and roughly chopped 1/4
cup almond butter 2 tablespoon maple syrup 1 teaspoon vanilla 1 tablespoon
coconut oil 1/4 teaspoon sea salt 2 - 3 tablespoon unsweetened almond milk
3/4
cup rolled oats 1
cup almond meal 1/4
cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4
cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3
cup pure maple syrup
+ 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Maybe 3/4
cup banana / applesauce
+ 1/4
cup coconut oil would liven these things up to a healthy status?
Combine ingredients into a blender or high speed food processor, * reserve 1/4
cup + 2Tbsp
coconut butter for middle layer.
-LSB-...](pickings from a whole bird work perfectly) 1/3
cup mayonnaise (whole foods bonus points if it is homemade) 3 tablespoons
coconut cream 1/3
cup + 2 tablespoons Franks's Red Hot Original (NOT the wing -LSB-...]
INGREDIENTS 1/2
cup creamy peanut butter (I used Pumpkin Spice Wild Friends) 1/4
cup local honey 1/3
cup vanilla protein (I used Tone It Up protein)
+ more for rolling 1/3
cup coconut flour 1/4 tsp.
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined
coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg
+ 1 tablespoon water) or milk of choice
+ 1/2
cup pancake base *
+ 1 tsp xanthan gum or baking powder
+ 1 T cinnamon
+ 1 1/2 tsp unsweetened shredded
coconut + 1 T carob powder or cocoa powder
+ 1 flax egg ** or regular egg
+ 1/2
cup dairy - free milk
+ 2 tsp apple cider vinegar
+ 1 tsp vanilla extract
+ coconut oil for fying
1/2
cup of pecans 1/3
cup of almond 10 pitted medjool dates 2 tablespoons of dried cranberries 1/4
cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp
+ protein powder 1 tablespoon of melted
coconut oil 1 tablespoon of orange zest 1 teaspoon of cinnamon powder 1/2 teaspoon of ground ginger 1/4 teaspoon of ground clove 1/4 teaspoon of ground nutmeg
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp
coconut milk (sub almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1
cup almonds 1/2
cup macadamia nuts
+ extra for topping 1
cup medjool dates, pitted 1/2
cup coconut flakes
+ 2 tablespoons warm water, if needed
+ coconut oil for greasing
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4
cup organic gluten - free rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1
cup oat milk (or other plant - based milk)
+ coconut oil for frying
4
cups old fashioned oats 1/2
cup slivered almonds 1/4
cup ground flaxseed 1/2
cup sunflower seeds 1/2
cup sweetened raw
coconut flakes 1/2 teaspoon
+ 1/4 teaspoon salt 1/4
cup coconut oil 3 tablespoons butter 1/4
cup honey 1/4
cup light brown sugar 1/2 teaspoon vanilla extract 2/3
cup dried cherries, chopped 1/2
cup white chocolate chunks or chips
1/2
cup butter melted
+ extra butter unmelted for greasing (preferably grass - fed or you could sub with
coconut oil but it's way better with butter)
1/3
cup almond flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened
coconut flakes
+ extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon
+ extra for topping pinch himalayan pink salt (optional)
4 Tbsp thai sweet chili sauce 3 Tbsp peanut butter 1 tsp fresh grated ginger 1 Tbsp honey 1 Tbsp red curry paste 1 Tbsp sriracha 1/4
cup + 2 Tbsp
coconut milk
Instead of almond flour, added 1/2
cup allmond meal and used 1/4 butter
+ 1/4
cup coconut oil.
2
cups One Degree Organics Sprouted Spelt Flour 1/3
cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold
coconut butter or
coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries Coarse sugar for sprinkling
Wet ingredients; 1.5 tsp Honey, 1 egg, 3/4
cup + 2TBSP whole Buttermilk, 1 TBSP Virgin
Coconut Oil, 1 large Banana.
1 flax egg (1 tablespoon ground flax
+ 3 tablespoons warm water) 1
cup unsweetened almond milk 1/2
cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons
coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2
cups oat flour
1 very ripe banana 1/2
cup of fresh blueberries
+ extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds
+ 4 tablespoons of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
1 head of kale 1/2
cup sesame seeds or tahini 1 whole apple
+ 1 apple grated or spiralled on your spiral slicer 1/4
cup coconut nectar 1/2 water or more in order to blend smooth 1 tsp cinnamon pinch of sea salt
1
+ 1/4
cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons
coconut oil 1
+ 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5
cups peeled and chopped 1
+ 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can
coconut milk (1
+ 1/2
cups) 3 — 5
cups water (or vegetable stock) 1/3
cup shredded unsweetened
coconut 1/4 sesame seeds Fresh cilantro
+ lime for serving
Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp
coconut oil, room temperature
+ extra for greasing the pan 1
cup / 180 g walnuts or nuts or your choice 3/4
cup / 100 g sunflower seeds or seeds of your choice
1 chia egg (1 tbsp chia seeds
+ 3 tbsp water) 1
cup / 240 ml / 120 g finely chopped sunflower seeds 1
cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g)
coconut oil, room tempered 5 tbsp maple syrup 1/2
cup plant milk
Crumble topping 1
cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1
cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea salt 6 tbsp cold - pressed
coconut oil (room temperature)
+ more for greasing the dish 15 fresh soft dates, stoned
I also made it glutenfree: 1
cup almond meal 1/2
cup rice flour 1/2
cup coconut flout
+ 1/3
cup schredded
coconut
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
Ingredients: 1/2
cup coconut milk like Aroy - D 1/2
cup water
+ few ice cubes 1 tbsp MCT oil or extra virgin
coconut oil 1/2 tsp cinnamon 1 tbsp ground chia... Read More
2 tablespoons (24g) unrefined
coconut oil 1/4
cup (55g) Califia Farms unsweetened almondmilk 3/4
cup (170g) brown sugar 1
cup (220g) homemade smooth
+ creamy peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4
cups (175g) unbleached flour (see notes for a GF option)
1
cup almond flour 2 tablespoons
coconut oil pinch of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia
+ 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium onion, diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs reserved 2 large potatoes, diced 2 cans of
coconut milk 2
cups of stock (i usually make a quick stock of veg scrapes
+ the cobs) handful of copped kale, or greens salt and pepper to taste
Pineapple
coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4
cup + 1/2 tablespoon (110g) self - rising flour 1/3
cup (30g) unsweetened desiccated
coconut 1/4
cup (25g) sweetened shredded
coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2
cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon
+ 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 1/2
cups Diced Cauliflower 4 large Eggs 1/4
cup Almond Milk 1/4
cup melted
Coconut Oil or Butter 1/3
cup chopped, Roasted Pecans 2/3
cup Xylitol OR 1/3
cup Xylitol
+ 1/4
cup Honey or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2
cup Oats 2.5 Tablespoons
Coconut Flour