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)
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
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.
My second test batch was 1
cup almond milk, 1 1/2 scoops cocoa blueberry powder
+ 2 frozen bananas and 1 tbsp
of peanut butter.
1/2
cup of cooked quinoa 1/2
cup of oats 1
cup of almond milk
+ water if needed 1 scoop
of Fit Delis Vanilla protein powder 1 tablespoon
of milled flaxseed 1 tablespoon
of sunflower seeds 1 tablespoon
of raisin or goji berries
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4
cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4
cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2
cup (100g) granulated sugar 1/3
cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4
cup (180 ml) buttermilk, room temperature * Glaze: 1/2
cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch
of salt 1/2
cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
1 tablespoon
of almond butter
+ extra for drizzling on top
almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
1/2
cup of raw cashews soaked in water for at least 3 hours 1/4
cup of soy or unsweetened
almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast
+ extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
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
1/2
cup butter or Earth Balance Buttery Sticks 2
cups sugar 3 large eggs
+ 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3
cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4
cup powdered milk
of choice or
almond meal 1/4 teaspoon salt 3/4
cup milk
of choice (not skim or lite) 1 tablespoon grated lemon zest
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)
Bill's cherry tart from Holiday Pastry: 1/2
cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3
cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4
cups (175g) all purpose flour pinch
of salt 2 tablespoons
almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
Instead
of almond flour, added 1/2
cup allmond meal and used 1/4 butter
+ 1/4
cup coconut oil.
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
Place 3/4
Cup + 2 Tbsp
of the
almond butter, reserving the rest for later, along with the honey in a large microwave - safe bowl and microwave until the
almond butter is smooth and melted, about 1 - 2 mins.
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
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
-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-...]
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2
cups + 1 tablespoon (220g) all purpose flour 1/3
cup (47g) icing sugar pinch
of salt 1
cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3
cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4
cup (150g) superfine sugar 1 1/2
cups (150g)
almond meal 2/3
cup (80g) flaked
almonds 1 heaping
cup jam Preheat the oven to 180 °C / 350 °F.
20 g / 1/4
cup desiccated coconut 20 g / 1/4
cup blanched
almond flakes
+ more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
1
cup of oat flour (just blend some oats in a blender and then measure 1
cup) 1
cup of ground
almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4
cup of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds
+ 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 1/4
cup of oats 1/2
cup of ground
almonds 1/2
cup of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny
almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds
+ 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
1
cup of steamed and frozen sweet potatoes 1/2
cup of almond milk 1/2 avocado 1 tablespoon
of carob powder 1 teaspoon
of maca powder 1/2 tablespoon
of vanilla protein powder (you can leave this out or just add a dash
of vanilla powder) 1 tablespoon
of hazelnut butter (
almond butter will work as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood
+
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3
cups - worth
of diced eggplant) salt
+ pepper 1/2
cup cooked chickpeas 1/4
cup almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled
+ chopped 1/4
cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze
of lemon juice 1/4
cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices
of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
for the bites: 1
cup of almonds 1 banana 1 date, pitted and diced 1 tablespoon
of cacao powder 1/2
cup + 1 tablespoon
of almond butter a pinch
of salt
3 tbsp rum 30 g (1/2 dl; 1/4
cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3
cup) whole milk 55 g (1 dl; 1/2
cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g
+ 15 g (1
+ 1 tbsp) butter, to caramelize about 1/2 dl (1/4
cup) sliced
almonds 1 1/2 tbsp powdered sugar, to caramelize
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla
almond milk
+ a dash
of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
For scones 3
cups old - fashioned oats 1/2
cup coconut flour 1/4
cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4
cup + 2 tablespoons chilled coconut oil 1
cup cold unsweetened
almond milk 1/2
cup halved cranberries Zest
of 1 orange
As vanilla beans seem to run $ 2.50
+ each, do you really use one vanilla bean per 5 - 6
cups of almond milk?
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping tbsp
almond butter 1 tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (optional) 3/4
cup of coconut water
+ 1/4
cup of coconut cream (or 1
cup thick coconut milk) a small handful
of ice cubes
Pink Passion Base 3 Frozen Bananas 1 Beet 2 Handfuls
of Strawberries 1/4
+ Cup Almond Mylk Sweetener
of Choice (I use coconut sugar or stevia) Blend until smooth!
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)
1) 2
cups of almond meal 2) 1/3
cup + 1 tablespoon
of ground flaxseeds 3) 1 teaspoon
of whole flaxseeds
+ more for garnish 4) 1/2 teaspoon
of salt 5) 2 teaspoons
of baking powder 6) 1/2
cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons
of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon
of apple cider vinegar 10) 1/2
cup of unsweetened plain Greek yogurt (or coconut cream)
1/4
cup of almond butter (
+ 1 teaspoon
of coconut oil — omit the coconut oil if you decide to substitute with peanut butter).
For the crust: 1) 1
cup of almond meal 2) 1/2
cup of tapioca flour / arrowroot flour 3) 2 tablespoons
of coconut flour 4) 3 tablespoons
of coconut oil, liquified 5) 2 tablespoons
of milk 6) 1 egg, whisked 7) 1 teaspoon
of brown sugar
+ more for sprinkling over prepared dough
To make this Vitamin C Strawberry Blast: Blend up 6 strawberries
+ 1 orange (peeled)
+ 1 banana
+ 1 small piece
of frozen pitaya (optional)
+ 1 tablespoon ground flax
+ 1 heaping teaspoon maca powder
+ 1
cup almond milk and a handful
of ice.
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal
+ 4 Tbsp water) 1/4
cup olive oil 1/4
cup maple syrup 3/4
cup pumpkin puree (not pie filling) 1/2
of a medium ripe banana, mashed 1/2
cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2
cup water 1
cup + 1 Tbsp gluten free rolled oats 1/2
cup + 1 Tbsp
almond meal (ground from raw
almonds) 1 1/4
cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
Hi Alex loved the recipe idea used 1
cup of almonds and 1
cup ofwalnuts instead
of pecans added linseed, sunflower seeds pumpkin seeds and unsweetened coconut flakes to make up the bulk
of the nuts and 1
cup of dates
+ half a
cup of dried figs all other ingredients & measurements were the same just out
of the oven haven't tasted them yet hope they are as nice as yours seem 2b Alex
I like it best with butter, milk and eggs but I have at times substituted: 2
cups almond milk with a tbsp
of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil
+ 1/2 C Vegetable Shortening for the butter.
2
+ cups of nut milk (homemake
almond milk is best) 1 banana (frozen, preferably) a pinch
of cinnamon a pinch or two
of nutmeg
Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut into chunks → 1/2 medium cucumber, sliced → a big handful
of kale, stems removed (or spinach) → 1/3
cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2
cups plant - based milk → pumpkin seeds, desiccated coconut
+ your favourite granola for topping
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2
cups of my usual gf flour (1:1:1
of chickpea flour: arrowroot flour:
almond meal
+ about 2 Tbsp ground flax meal
+ scant 1 / 2tsp xantham gum for every 1
cup of mix) and they turned out fantastic!
for the streusel 70 g (1 dl
+ 1 heaping tbsp; 1/2
cup) brown rice flour 40 g (3 tbsp) light muscovado sugar pinch
of salt 50 g (3 1/2 tbsp) unsalted butter 2 tbsp
almond meal Preheat the oven to 175 °C (350 °F).
1
cup of oats 8 dates, pitted 1/3
cup of buckwheat crispies * (or crisped grain
of choice) 1/4
cup of almond butter 2 tbsp
of maple syrup 1 tbsp
of protein powder
+ 1 tbsp
of water (optional) handful
of vegan, dark chocolate chips
1
cup Cornmeal (finely ground) 1 Tbs Chia seeds 3/4
cup + 2 Tbs Milk
of choice (
Almond, Coconut, or regular if not vegan) 1/4 tsp Baking soda 1/4 tsp Baking Powder 1/2 Tbs Coconut Sugar
Cream filling 2
cups raw cashews, soaked 4
+ hours 1/4
cup Grade B maple syrup 2 tablespoons fresh squeezed lemon juice 2 tablespoons raw
almond milk 1 1/2 teaspoons nutritional yeast Pinch
of fine sea salt
5
cups of puffed rice (I used plain, sometimes it's hard to track down) 1/3
cup + 1 tbsp
of brown rice syrup 1/3
cup + 1 tbsp
of almond butter Line an 8 × 8 baking dish with parchment paper.
To make: mix 3/4
cup of gluten free rolled oats with 1
cup water
+ 1/2
cup unsweetened vanillla
almond milk.
Chickee Dough Bites (makes 18 - 24 bites) 1 can
of chickpeas, drained & rinsed (reserve 1 tbsp
of the chickpea brine) 1 tsbp
of chickpea brine 1/2
cup of almond butter (I used chunky — you can use any nut butter) 1/3
cup of maple syrup 1 tsp
of vanilla a pinch
of salt 24 chocolate chips 1
cup of chocolate chips (I used Enjoy Life)
+ 1 tsp
of coconut oil