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)
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.
1/2
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 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
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.
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)
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.
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
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
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)
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
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
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 large onion (about 2
cups), diced 1 1/4
cups pumpkin seeds 3/4
cups of buckwheat
flour 1/2
cup of brown rice
flour 1/2
cup of almond flour 1/3
cup of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2
cups of full - fat canned coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing
+ for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving
+ smearing) 2 tablespoons
of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
3/4
cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4
cup + 2 tablespoons
of maple syrup 3/4
cup of unsweetened apple sauce 2 teaspoons
of vanilla extract 1/2
cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons
of coconut
flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3 tablespoons
of nuts or seeds (I used a mixture
of almonds, and added some coconut flakes) METHOD
I subbed with what I had: 3/4
cup regular Evoo
+ 1/4
cup lemon olive oil; regular white
flour; some
almonds I ground out
of the freezer (so there were some big chunks left in the grinder), 1 / 4
cup flax seeds, chopped truffles,
almond milk, and dried rosemary.
INGREDIENTS 1
cup (2 sticks)
of unsalted butter, softened 1/2
cup of maple syrup 2 tablespoons
of sweet white miso 2 1/2
cups of almond meal (
flour) 1
cup of tapioca starch 1
+ tablespoon
of sesame seeds METHOD
for the béchamel 2 tbsp (30 ml) extra virgin olive oil 1/4
+ 1/8
cup (54 g) whole wheat pastry
flour 3
cups (750 ml) unsweetened
almond milk — at room temp 1 fat pinch
of nutmeg 1 pinch
of white pepper 1/2 tsp himalayan salt
1 medium (188g) cooked sweet potato 1 banana 1/2
cup liquid egg whites 1/2
cup whey (unflavored) 1 tbsp coconut
flour (or a combo
of ground oats
+ ground
almonds)
1 ⅛
cups Gluten - Free Multi-Blend
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk
of choice (soy,
almond, hemp) 1 tablespoon sugar
This means you can use 1 3/4
cup of almond flour + 1/4 coconut
flour instead
of the original recipe.
If you want to do a dairy - free version
of these coconut
flour pancakes, you can replace the milk with 1
cup of almond milk OR coconut milk
+ 1.5 Tbsp
of lemon juice OR 1 Tbsp
of vinegar to make buttermilk.
Nut - free alternatives: Instead
of 2/3
cup almond flour, use 4 heaped tablespoons (48 g / 1.7 oz)
of coconut
flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal
+ 2 oz (57 g) cream cheese.
3/4
cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4
cup + 2 tablespoons
of maple syrup 3/4
cup of unsweetened apple sauce 2 teaspoons
of vanilla extract 1/2
cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons
of coconut
flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3 tablespoons
of nuts or seeds (I used a mixture
of almonds, and added some coconut flakes) METHOD
ingredients 1
cup + 3 tbsp
of almond flour 1 green apple, peeled and cut into small pieces 1/4
cup of coconut oil 3 organic eggs 3 tbsp
of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp ginger Pinch each
of cardamom, nutmeg, and clove 1/4 tsp
of sea salt Coconut ribbons for topping
If you don't have access to quality protein powder, which is used in this recipe, you can substitute it with 3 tablespoons
of almond flour + 1 tablespoon
of psyllium husk powder OR just use 1/4
cup almond flour instead
of the protein powder.
... Take two: I used brown rice
flour and made my own soured
almond milk (vinegar
+ milk in place
of buttermilk) I only used 1
cup (rather than 1 1/2).