Not exact matches
Orange - Kissed Seed Crackers
1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup sunflower seeds
1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup sesame seeds
1/3
cup flax seeds — ground
1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup hemp seeds scant
1 cup amaranth, quinoa or almond flour
1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 teaspoon sea salt
1/4
cup olive oil
1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes
1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup coconut oil
1 cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup)
1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup almond flour
1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cups ground
flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Tile Flatbreads 2
cups gluten free rolled oats
1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oi
1/2 cup walnuts or pecans — ground in a food processor into tiny pieces
1/3
cup chia or
flax seeds pinch of salt
1 cup boiling purified water 2 tablespoons olive oil
for the crust (gluten free and vegan)(makes one large pizza crust)
1/3
cup plus 4 tablespoon almond milk — divided
1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 teaspoon coconut sugar
1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 tablespoon active dry yeast
1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 tablespoon ground chia or
flax seeds 3/4
cup (
105 g) buckwheat flour (I used sprouted homemade flour)
1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms
1 small zucchini — finely shredded (optional)
Raw Onion Bread
1/2 lb yellow onions — sliced 1 cup raw sunflower seeds — soaked for 1 hour 1/4 cup nama shoyu 1/4 cup olive oil 1 cup flax seeds — ground in a coffee grinde
1/2 lb yellow onions — sliced
1 cup raw sunflower seeds — soaked for
1 hour
1/4
cup nama shoyu
1/4
cup olive oil
1 cup flax seeds — ground in a coffee grinder
3/4
cup unsweetened almond milk
1/4
cup ground chia seeds or
flax seeds 3/4
cup (
105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon salt 2 teaspoons ground cinnamon
1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon nutmeg 3/4
cup coconut sugar
1 cup olive oil 2 teaspoons vanilla extract zest of
1 orange
1/4
cup freshly squeezed orange juice about 3
cups grated parsnips
1 1/2 cups walnuts or pecans — choppe
1/2 cups walnuts or pecans — chopped
2
cups of pumpkin, chopped
1 red onion, chopped
1 cup freshly ground
flax meal
1 cup almond meal 2
cups water 2 tablespoons nutritional yeast 2 teaspoons garlic powder
1/2 teaspoon cumin powde
1/2 teaspoon cumin powder
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free)
1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (65 g) hazelnuts
1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (
120 g) quick oats (make sure to use certified gluten free if that is a concern)
1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons +
1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (
18 g) golden
flax meal Zest of 2 medium blood oranges
1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 teaspoon cardamom
1/4 teaspoon sea salt
1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup + 3 tablespoons (
150 g) unsalted butter 2 tablespoons heavy cream
1/4
cup molasses (not blackstrap)
1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
1 —
1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water
1 egg or
flax gel
1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/2 teaspoon dried sage
1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/2 teaspoon dried thyme
1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/2 teaspoon ground marjoram, oregano or basil
1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/2 teaspoon ground cumin or dry mustard
1/4 teaspoon ground black pepper
1 clove garlic, minced or pressed
1/4
cup minced fresh parsley or
1 tablespoon dried parsley flakes
1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/2 —
1 teaspoon salt
1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divide
1/2 cup minced onion or
1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1 tbsp ground
flax (or chia) seed
1/4
cup hot water
1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cups oat bran
1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp baking powder
1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp sea salt
1 tbsp whole
flax seed
1/4
cup unsweetened applesauce
1/4
cup almond milk
1/4
cup soy yogurt * 3 tbsp coconut or safflower oil
1/4
cup maple syrup
1/4
cup brown sugar
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
4 Tbsp
flax meal / ground
flax seeds, divided 3 Tbsp sesame seeds
1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 cup pecans
1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar
1 garlic clove, minced
1/4 tsp red pepper flakes
1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 tsp sea salt, or more to taste
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves
1 small or
1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium sweet potato, peeled and finely shredded
1 small or
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional)
1/2 tsp mustard seeds (optional
1/2 tsp mustard seeds (optional)
I used
1/2 cup whole wheat flour, 1 cup regular flour, and I added a little less than 1/4 cup flax seed
1/2 cup whole wheat flour,
1 cup regular flour, and I added a little less than
1/4
cup flax seed.
1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sal
1/2 cup coconut oil, melted and cooled 3/4
cup coconut sugar 2 eggs, or
flax eggs
1 tbsp pure vanilla extract
1 1/4
cups white whole wheat flour
1 cup white flour
1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sal
1/2 tsp baking powder
1/2 tsp cinnamon 1/2 tsp sal
1/2 tsp cinnamon
1/2 tsp sal
1/2 tsp salt
2
1/4
cup One Degree Organics Sprouted Spelt or Sprouted Whole Wheat Flour
1 tsp salt
1/4
cup sesame seeds
1/4
cup One Degree Organics
Flax Seeds (optional)
1/4
cup olive oil
1/2 cup wate
1/2 cup water
1 cup regular cut oats 2 ripe bananas 2
flax eggs (2 tbl of
flax seed meal mixed with 6 tbl of water)
1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar
1 tsp baking powder
1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as wel
1/2 tsp baking soda Pinch of sea salt
1 tablespoon of ground cinnamon
1 tablespoon of hemp hearts
1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use
1/2 cup of chocolate chips as wel
1/2 cup of chocolate chips as well
1 cup oat flour (You can make your own by finely grinding oats in a food processor)
1/4
cup ground
flax seed
1 -
1.5 tsp sea salt * see notes above
1 tbsp finely chopped, fresh rosemary
1/4
cup olive oil
1/2 cup wate
1/2 cup water
1 cup oat flour (You can make your own by finely grinding oats in a food processor)
1/4
cup ground
flax seed
1 -
1.5 tsp sea salt * see notes above
1/4
cup olive oil
1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice
1/2 cup water
1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
3/4
cup of Greek yogurt (I used plain Chobani)
1/3
cup of maple syrup or honey
1/4
cup of sugar 3 room temperature eggs
1 teaspoon of vanilla extract
1.5
cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder
1 teaspoon ground cinnamon
1 tablespoon ground
flax seed
1/4 teaspoon salt
1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds
1/2 cup of unsweetened applesauce (I used a peach / apple)
1 3/4
cup of pitted, chopped (roughly) fresh cherries
1/4
cup of toasted slivered or sliced almonds.
4
cups raw oats (not quick or instant) 3/4
cup unsweetened coconut flakes
1/2 — 3/4 cup chopped nuts / seeds (I used 1/2 cup sliced almonds, will add flax seeds next time) 1 cup dried fruit (I used sweetened dried cranberries) 1/4 tsp
1/2 — 3/4
cup chopped nuts / seeds (I used
1/2 cup sliced almonds, will add flax seeds next time) 1 cup dried fruit (I used sweetened dried cranberries) 1/4 tsp
1/2 cup sliced almonds, will add
flax seeds next time)
1 cup dried fruit (I used sweetened dried cranberries)
1/4 tsp.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup canola or other vegetable oil
1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan butter, softened 2
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses
1/4
cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 teaspoon salt
1 cup nondairy milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple of minutes 4
cups white whole wheat flour
1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan sour cream (or another
1/2 cup nondairy milk, but I prefer sour cream
1/2 cup nondairy milk, but I prefer sour cream)
Ingredients 2
cups flour
1 1/3
cups rolled oats
1 teaspoon baking soda 3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg 1 2/3 cups sugar 2/3 cup canola oil 2 tablespoons molasses 1 cup canned pumpkin or cooked pureed pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1 cup walnuts, finely chopped 1/2 cup raisin
1/2 teaspoon nutmeg
1 2/3
cups sugar 2/3
cup canola oil 2 tablespoons molasses
1 cup canned pumpkin or cooked pureed pumpkin
1 teaspoon vanilla
1 tablespoon ground
flax seeds
1 cup walnuts, finely chopped
1/2 cup raisin
1/2 cup raisins
2
cups of all - purpose flour
1/2 cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
1/2 cup of sugar 2.5 teaspoons of baking powder
1 teaspoon of
flax seed meal
1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
1/2 teaspoon of salt
1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
1/2 cup of crunchy peanut butter
1/4
cup of creamy peanut butter
1 cup of almond milk 2 tablespoons of butter 2 eggs
1/2 cup dark chocolate chips (optional
1/2 cup dark chocolate chips (optional)
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
1/2 tablespoon, divided
1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in
1/4 inch rounds.
1 cup buckwheat flour + a little extra
1/2 teaspoon sea salt 1 tablespoon olive oïl + a little extra for brushing 1/4 cup flax seeds 1/4 cup sesame seeds 1/2 cup wate
1/2 teaspoon sea salt
1 tablespoon olive oïl + a little extra for brushing
1/4
cup flax seeds
1/4
cup sesame seeds
1/2 cup wate
1/2 cup water
Butterscotch Cake Batter
1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermil
1/2 cup (90 g) teff flour
1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermil
1/2 cup (90 g) potato starch
1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermil
1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour
1/4
cup (30 g) white rice flour
1/4
cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden
flax meal
1 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermil
1/2 teaspoon baking powder
1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermil
1/2 cup (
115 g or
1 stick) unsalted butter
1 1/4
cup (275 g) dark brown sugar
1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermil
1/2 cup (
100 g) white granulated sugar
1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermil
1/2 cup (
100 g) shortening 4 large eggs
1 teaspoon vanilla extract 3/4
cup buttermilk
1/4 tsp of almond extract
1/2 cup of tapioca flour 3 tbsp ground flax seeds 1/2 cup of almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 cup of tapioca flour 3 tbsp ground
flax seeds
1/2 cup of almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 cup of almond flour
1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 cup of rice flour
1/4
cup quinoa flour
1/4
cup of buckwheat flour
1/3
cup fava - chickpea flour
1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking sod
1/2 cup of cocoa powder
1/2 tbsp of baking powder 1 tsp of baking sod
1/2 tbsp of baking powder
1 tsp of baking soda
+
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 fyin
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 fyin
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 fyin
1/2 cup dairy - free milk + 2 tsp apple cider vinegar +
1 tsp vanilla extract + coconut oil for fying
1 1/2 cups raw almonds 1/2 cup raw walnut halves 1/2 cup raisins 1/2 teaspoon Kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon vanilla paste 1/2 cup dessicated (unsweetened) coconut 1/4 cup flax meal Zest of 1 tangerine 1/3 cup dried cherrie
1/2 cups raw almonds
1/2 cup raw walnut halves 1/2 cup raisins 1/2 teaspoon Kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon vanilla paste 1/2 cup dessicated (unsweetened) coconut 1/4 cup flax meal Zest of 1 tangerine 1/3 cup dried cherrie
1/2 cup raw walnut halves
1/2 cup raisins 1/2 teaspoon Kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon vanilla paste 1/2 cup dessicated (unsweetened) coconut 1/4 cup flax meal Zest of 1 tangerine 1/3 cup dried cherrie
1/2 cup raisins
1/2 teaspoon Kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon vanilla paste 1/2 cup dessicated (unsweetened) coconut 1/4 cup flax meal Zest of 1 tangerine 1/3 cup dried cherrie
1/2 teaspoon Kosher salt
1/2 teaspoon cinnamon 1/4 teaspoon vanilla paste 1/2 cup dessicated (unsweetened) coconut 1/4 cup flax meal Zest of 1 tangerine 1/3 cup dried cherrie
1/2 teaspoon cinnamon
1/4 teaspoon vanilla paste
1/2 cup dessicated (unsweetened) coconut 1/4 cup flax meal Zest of 1 tangerine 1/3 cup dried cherrie
1/2 cup dessicated (unsweetened) coconut
1/4
cup flax meal Zest of
1 tangerine
1/3
cup dried cherries
Caramel Nog Button Cookies Print Prep time
10 mins Cook time
15 mins Total time 25 mins Author: A. N. Flitter Recipe type: Dessert Cuisine: Vegan Serves: 6 Ingredients
1/3
cup Non-Dairy Egg Nog
1 tbsp Ground
Flax 2/3 cup Brown Sugar 1/3 cup Applesauce 1 tsp Vanilla 2 cups Flour 1/2 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1/4 tsp Salt 1/4 cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy egg nog and ground flax toget
Flax 2/3
cup Brown Sugar
1/3
cup Applesauce
1 tsp Vanilla 2
cups Flour
1/2 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1/4 tsp Salt 1/4 cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy egg nog and ground flax together
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg 1/4 tsp Salt 1/4 cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy egg nog and ground flax together
1/2 tsp Ground Nutmeg
1/4 tsp Salt
1/4
cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy egg nog and ground
flax toget
flax together.
1 1/4
cups whole wheat white flour
1/2 cup wheat germ 1/4 cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 cup wheat germ
1/4
cup cocoa powder
1 tablespoon ground
flax seed
1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 teaspoons baking powder
1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4
cup 1 % milk
1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 cup brown sugar
1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 cup low fat vanilla yogurt
1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanill
1/2 cup unsweetened applesauce
1/4
cup canola oil 2 teaspoons orange zest
1 teaspoon vanilla
Ingredients:
1 small banana,
1/2 cup President's Choice four berry frozen berry blend, 1/2 cup President's Choice plain yogurt, 1 TBP Bob's Red Mill gluten free ground flax seeds, water to thin smoothie to desired texture
1/2 cup President's Choice four berry frozen berry blend,
1/2 cup President's Choice plain yogurt, 1 TBP Bob's Red Mill gluten free ground flax seeds, water to thin smoothie to desired texture
1/2 cup President's Choice plain yogurt,
1 TBP Bob's Red Mill gluten free ground
flax seeds, water to thin smoothie to desired texture.
2 Tablespoons ground
flax seeds 4 Tablespoons water 3/4
cup sugar (we use evaporated cane juice)
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 15 - ounce can pumpkin purée 1 1/2 cups..
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 15 - ounce can pumpkin purée
1 1/2 cups..
1/2 cups...
Churro Inspired Donuts:
1 cup flour
1/2 cup sugar 1 1/2 tsp baking powder 1/2 cup almond milk 1 flax egg (1 tbsp flax mixed with 3 tbsp of water) 1/4 cup coconut oi
1/2 cup sugar
1 1/2 tsp baking powder 1/2 cup almond milk 1 flax egg (1 tbsp flax mixed with 3 tbsp of water) 1/4 cup coconut oi
1/2 tsp baking powder
1/2 cup almond milk 1 flax egg (1 tbsp flax mixed with 3 tbsp of water) 1/4 cup coconut oi
1/2 cup almond milk
1 flax egg (
1 tbsp
flax mixed with 3 tbsp of water)
1/4
cup coconut oil
Combine
1/2 a banana, 1 tablespoon almond butter, 1 tablespoon of vegan protein powder, 1/2 cup of chopped kale, 1/4 cup coconut yogurt, 1/2 tablespoon flax seeds, 1/2 tablespoon hemp seeds, and 3/4 cup of nut or coconut milk
1/2 a banana,
1 tablespoon almond butter,
1 tablespoon of vegan protein powder,
1/2 cup of chopped kale, 1/4 cup coconut yogurt, 1/2 tablespoon flax seeds, 1/2 tablespoon hemp seeds, and 3/4 cup of nut or coconut milk
1/2 cup of chopped kale,
1/4
cup coconut yogurt,
1/2 tablespoon flax seeds, 1/2 tablespoon hemp seeds, and 3/4 cup of nut or coconut milk
1/2 tablespoon
flax seeds,
1/2 tablespoon hemp seeds, and 3/4 cup of nut or coconut milk
1/2 tablespoon hemp seeds, and 3/4
cup of nut or coconut milk.
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 fryin
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 fryin
1/2 tsp ground cardamom
1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for fryin
1/2 tsp vanilla powder
1 cup oat milk (or other plant - based milk) + coconut oil for frying
Ingredients
1/4
cup butter
1/4
cup prune puree (homemade or store bought) 2/3
cup sugar 2 large eggs
1 tablespoon grated orange zest
1 teaspoon vanilla
1/2 cup 1 % milk 1 1/2 cup whole wheat flour 1/4 cup ground flax 1/4 cup cocoa (I used Dutch processed) 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup mini chocolate chip
1/2 cup 1 % milk
1 1/2 cup whole wheat flour 1/4 cup ground flax 1/4 cup cocoa (I used Dutch processed) 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup mini chocolate chip
1/2 cup whole wheat flour
1/4
cup ground
flax 1/4
cup cocoa (I used Dutch processed) 2 teaspoon baking powder
1/2 teaspoon salt 1/2 cup mini chocolate chip
1/2 teaspoon salt
1/2 cup mini chocolate chip
1/2 cup mini chocolate chips
2
1/4
cups white rice flour
1 1/2 teaspoons xanthan gum or carrageenan 1/4 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons flax meal in 1/4 cup water 2 teaspoons vanilla 3/4 cup sugar (evaporated cane juice) 1 package vegan nondairy cream cheese (8 ounces) 1/2..
1/2 teaspoons xanthan gum or carrageenan
1/4 teaspoon baking soda
1 teaspoon baking powder 2 teaspoons
flax meal in
1/4
cup water 2 teaspoons vanilla 3/4
cup sugar (evaporated cane juice)
1 package vegan nondairy cream cheese (8 ounces)
1/2..
1/2...
1 tablespoon ground
flax seeds 2 tablespoons water
1 1/2 teaspoons vanilla extract 1/2 cup peanut butter 1/2 cup maple syrup 6 Tablespoons pumpkin seeds 3/4 cups rolled oats plus 1 1/2 cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat..
1/2 teaspoons vanilla extract
1/2 cup peanut butter 1/2 cup maple syrup 6 Tablespoons pumpkin seeds 3/4 cups rolled oats plus 1 1/2 cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat..
1/2 cup peanut butter
1/2 cup maple syrup 6 Tablespoons pumpkin seeds 3/4 cups rolled oats plus 1 1/2 cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat..
1/2 cup maple syrup 6 Tablespoons pumpkin seeds 3/4
cups rolled oats plus
1 1/2 cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat..
1/2 cups rolled oats
1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat..
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon Preheat..
1/2 teaspoons cinnamon Preheat...
2
1/2 tablespoons ground flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to tast
1/2 tablespoons ground
flax seed 7
1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to tast
1/2 tablespoons water
1 pound spaghetti (see headnotes) 8 ounces /
1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to tast
1/2 pound kale, spinach, or other greens (frozen or fresh)
1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to tast
1/2 cups /
12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper
1/2 teaspoon salt, plus more to tast
1/2 teaspoon salt, plus more to taste
1/4
cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2 teaspoon (36 g) yellow corn meal
1/4
cup plus 2 tablespoon (60 g) corn starch
1/4
cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda
1 teaspoon salt zest from two lemons
1 cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (
1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4 cup (30 g) golden flax mea
1/2 stick) unsalted butter, melted
1 teaspoon vanilla 2 tablespoons honey
1/4
cup (30 g) golden
flax meal
1 - 2
cups of brown rice (you'll have extra)
1/2 head broccoli 1 cup chickpeas 1/2 purple onion, diced 1 grated carrot 1 clove garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenn
1/2 head broccoli
1 cup chickpeas
1/2 purple onion, diced 1 grated carrot 1 clove garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenn
1/2 purple onion, diced
1 grated carrot
1 clove garlic
1/4
cup ground flaxseeds
1/4
cup hemp seeds
1 avocado
1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenn
1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy)
1 tablespoon olive oil or
flax oil (optional) Dash of cayenne
1 small apple (
110 g), peeled and cored
1/4
cup water
1/2 cup ground flax seed 1/2 cup almond meal 1 T. cinnamon Seeds from 1/4 vanilla bean (split and scrape seeds out) 1/4 cup raisins (optional
1/2 cup ground
flax seed
1/2 cup almond meal 1 T. cinnamon Seeds from 1/4 vanilla bean (split and scrape seeds out) 1/4 cup raisins (optional
1/2 cup almond meal
1 T. cinnamon Seeds from
1/4 vanilla bean (split and scrape seeds out)
1/4
cup raisins (optional)
1)
1 1/4
cup almond meal 2) 3/4
cup flax meal 3) 2 tablespoons of olive oil 4)
1 tablespoon of water 5)
1 teaspoon of salt 6)
1 teaspoon of garlic powder 7)
1/2 teaspoon of dried oregano 8) 1/2 teaspoon of dried parsley 9) 1 egg, whisked until froth
1/2 teaspoon of dried oregano 8)
1/2 teaspoon of dried parsley 9) 1 egg, whisked until froth
1/2 teaspoon of dried parsley 9)
1 egg, whisked until frothy
Ingredients: 4
cups active sourdough starter 4 tbsp sunflower seeds
1/2 cup flax seeds (see note 2) 2 tbsp poppy seeds 9 - 10 cups white, unbleached flour 1 cup flax meal (see note 1) 2 1/2 cups cold water 1 tbsp salt 1/3 cup olive oil 1/3 cup hone
1/2 cup flax seeds (see note 2) 2 tbsp poppy seeds 9 -
10
cups white, unbleached flour
1 cup flax meal (see note
1) 2
1/2 cups cold water 1 tbsp salt 1/3 cup olive oil 1/3 cup hone
1/2 cups cold water
1 tbsp salt
1/3
cup olive oil
1/3
cup honey
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 flou
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 flou
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 flou
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 flou
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 flou
1/2 teaspoon sea salt
1 1/2 cups oat flou
1/2 cups oat flour
For the loaf —
190 g (
1 cup) green lentils —
100 g (
1 cup) walnuts — 60 g (
1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, peppe
1/2 cup) hazelnuts and cashew nuts — 3 ground
flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped —
120 g (
1 cup) carrot, chopped —
1 medium apple, peeled and grated — 40 g (
1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, peppe
1/2 cup) oat flour — 60 g (3/4
cup) whole wheat breadcrumbs —
1 teaspoon fresh rosemary, chopped —
1 teaspoon fresh thyme, chopped —
1 teaspoon chili flakes (optional)--
1/2 bunch parsley, chopped — salt, peppe
1/2 bunch parsley, chopped — salt, pepper
Salt
1 1/2 Cups White Flour 1 Cup Whole Wheat Flour 1/2 Cup Rye Flour 1/4 Cup * Rolled Oats 1/2 Cup nonfat Dry Milk Powder 1/4 Cup Wheat Germ (optional) 1/4 Cup Cornmeal 1/4 Cup Millet (optional) 1/8 Cup Ground Flax Seed (optional) 2 1/4 tsp Active Dry Yeas
1/2 Cups White Flour
1 Cup Whole Wheat Flour
1/2 Cup Rye Flour 1/4 Cup * Rolled Oats 1/2 Cup nonfat Dry Milk Powder 1/4 Cup Wheat Germ (optional) 1/4 Cup Cornmeal 1/4 Cup Millet (optional) 1/8 Cup Ground Flax Seed (optional) 2 1/4 tsp Active Dry Yeas
1/2 Cup Rye Flour
1/4
Cup * Rolled Oats
1/2 Cup nonfat Dry Milk Powder 1/4 Cup Wheat Germ (optional) 1/4 Cup Cornmeal 1/4 Cup Millet (optional) 1/8 Cup Ground Flax Seed (optional) 2 1/4 tsp Active Dry Yeas
1/2 Cup nonfat Dry Milk Powder
1/4
Cup Wheat Germ (optional)
1/4
Cup Cornmeal
1/4
Cup Millet (optional)
1/8
Cup Ground
Flax Seed (optional) 2
1/4 tsp Active Dry Yeast
1 1/3
cups whole wheat pastry flour 2/3
cup toasted wheat germ
1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean past
1/2 cup quick oats
1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean past
1/2 cup unsweetened shredded coconut
1 teaspoon baking soda
1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean past
1/2 teaspoon baking powder
1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean past
1/2 teaspoon salt 2 teaspoons ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean past
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves 3 large bananas, mashed
1/3
cup coconut palm (or brown) sugar
1/3
cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground
flax seed
1 tablespoon molasses
1 teaspoon vanilla bean paste
Asparagus Fries 2 tablespoons ground chia or
flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water
1 asparagus bunch — about 25 - 30 pieces
1/4
cup ground pistachio or other nuts, or pumpkin seeds
1/4
cup sesame seeds
1/4
cup nutritional yeast 2 teaspoons garlic powder
1 teaspoon salt, plus more for sprinkling (optional)
1 teaspoon coconut sugar
1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flake
1/2 tablespoon cumin seeds — ground
1/4 teaspoon red pepper flakes
Coriander Bread Thins 2
cups raw cashews — soaked overnight
1 cup meat of fresh young Thai coconut
1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantr
1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least
10 minutes
1 cup water from fresh young Thai coconut or purified water
1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and
1 finely chopped
1 small chili —
1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantr
1/2 of it finely chopped 2 teaspoons coriander seeds — ground
1 teaspoon cumin seeds — ground
1 1/4 teaspoon salt freshly ground black pepper 3/4
cup brown
flax seeds — ground
1/8
cup ground almonds
1 cup chopped cilantro