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
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.
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
seeds 1/4
cup One Degree Organics
Flax Seeds (optional) 1/4 cup olive oil 1/2 cup
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.
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)
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 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...
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.
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 - 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 (opti
Seeds from
1/4 vanilla bean (split and scrape
seeds out) 1/4 cup raisins (opti
seeds out)
1/4
cup raisins (optional)
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
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
Doughnuts 2
cups cashews — soaked for four hours, or more
1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — groun
1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least
10 minutes
1 cup water
1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — groun
1/2 cup raw honey 2 tablespoons maca powder — optional
1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4
cup flax seeds — ground
Flatbread Pizza Crust
1 1/2 cup sprouted quinoa 1/4 cup sprouted amaranth 1 cup raw sprouted oats (or the same amount of quinoa and amaranth combined) 1/4 cup golden flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice of 1 lemon 1/4 cup olive oi
1/2 cup sprouted quinoa
1/4
cup sprouted amaranth
1 cup raw sprouted oats (or the same amount of quinoa and amaranth combined)
1/4
cup golden
flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice of 1 lemon 1/4 cup olive oi
1/2 cup sprouted sunflower
seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice of 1 lemon 1/4 cup olive oi
1/2 cup hemp
seeds 1 cup purified water
1/4
cup Irish moss gel
1 teaspoon salt
1 tablespoon honey juice of
1 lemon
1/4
cup olive oil
My recipie: baby spinach or kale (or a mix of the 2)
1/2 to 1 cup Low fat kefir milk Assorted fruit Blend kefir and greens Add ground flax seed if you want
1/2 to
1 cup Low fat kefir milk Assorted fruit Blend kefir and greens Add ground
flax seed if you want.
Cookies
1-
1/3
cups flour 3/4
cup sugar 2 teaspoons baking powder
1/4 teaspoons salt
1 tablespoons ground
flax seeds 3 tablespoons water
1/2 cup vegan margarin
1/2 cup vegan margarine
for the burgers 2
cups shelled edamame or fresh shelled fava beans or green peas
1 cup untoasted pistachio nuts or pumpkin
seeds 1 teaspoon cumin
seeds 1 teaspoon coriander
seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to tast
1/2 teaspoon mustard
seeds 2
cups coconut black rice (from above)
1/4
cup ground chia or
flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini
1 shallot — minced 3 garlic cloves — minced zest and juice of
1 lime
1 small red chili —
seeded and minced
1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
INGREDIENTS:
1 1/4
cup old fashioned oats
1 cup chopped nuts (you can use pecans)
1/4
cup flax seeds 4 tablespoons coconut oil
1/2 cup honey 1/4 cup brown sugar,... Read Mor
1/2 cup honey
1/4
cup brown sugar,... Read More
1 or 2 ripe bananas
1/2 to 3/4 cup or more frozen blueberries 1/4 cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.) 1 tablespoon ground flax seeds A few tablespoons fresh orange juice 1/2 cup non-dairy milk 1 to 2 tablespoons almond butter (optional
1/2 to 3/4
cup or more frozen blueberries
1/4
cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.)
1 tablespoon ground
flax seeds A few tablespoons fresh orange juice
1/2 cup non-dairy milk 1 to 2 tablespoons almond butter (optional
1/2 cup non-dairy milk
1 to 2 tablespoons almond butter (optional)
9 tablespoons of ground
flax seed meal
1/4
cup of brown sugar
1/4
cup of agave nectar or maple syrup
1 egg
1 tablespoon of water
1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used organic) 2 tablespoons of organic cocoa nib
1/2 cup whole wheat flour (King Arthur)
1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used organic) 2 tablespoons of organic cocoa nib
1/2 teaspoon salt
1/4 teaspoon of baking soda
1.5
cups of rolled oats (I used organic) 2 tablespoons of organic cocoa nibs
3
cups oat milk
1 cup raw buckwheat groats
1 cup rolled oats
1/2 almond flour 4 - 5 dates 1 tbsp coconut sugar 1 tbsp chia seeds 1 tbsp golden flax 1 tbsp psyllium husk pinch of Himalayan salt bourbon vanilla powder, cinnamon, ginger 1 appl
1/2 almond flour 4 - 5 dates
1 tbsp coconut sugar
1 tbsp chia
seeds 1 tbsp golden
flax 1 tbsp psyllium husk pinch of Himalayan salt bourbon vanilla powder, cinnamon, ginger
1 apple
2 sticks (
1 cup) vegan butter
1 cup sugar (vegan, evaporated cane juice)
1 cup brown sugar (vegan) 2 tablespoons ground
flax seeds 4 tablespoons water
1 tablespoon vanilla extract
1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisin
1/2 cups oat flour *
1 teaspoon baking soda
1 teaspoon xanthan gum (optional)
1 tablespoon cinnamon 3
cups rolled oats 3/4
cup ground sunflower
seeds (pumpkin
seeds or almonds may be used)
1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisin
1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about
1/4 inch) Optional:
1/4
cup shredded, unsweetened coconut Optional:
1/2 cup raisin
1/2 cup raisins
2
cups Rice Flour
1 cup Tapioca Flour
1/2 cup Garbanzo Flour (plus about 4 Tablespoons for dusting) 1/4 cup ground golden flax seeds 2 teaspoons baking soda 2 Tablespoons vinegar 1 3/4 cups warm water 2 Tablespoons poppy seeds or sesame seeds 2 Tablespoons unsweetened nondairy milk or water
1/2 cup Garbanzo Flour (plus about 4 Tablespoons for dusting)
1/4
cup ground golden
flax seeds 2 teaspoons baking soda 2 Tablespoons vinegar
1 3/4
cups warm water 2 Tablespoons poppy
seeds or sesame
seeds 2 Tablespoons unsweetened nondairy milk or water.
2
1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrot
1/2 cups hot water 3 tablespoons ground
flax seed in 6 tablespoons water (lightly beaten)
1 cups agave nectar 3/4
cup vegan butter like Earth Balance
1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrot
1/2 cups sugar (evaporated cane juice)-- use
1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrot
1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract
1 tablespoon vinegar 2
cups rice flour
1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrot
1/2 cup sorghum flour
1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrot
1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum
1 teaspoon cinnamon
1 teaspoon mace
1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrot
1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin
seeds)
1 cup finely grated carrots
2
cups brown rice flour
1/3
cup tapioca Flour
1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juic
1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar
1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juic
1/2 cups water
1/4
cup ground
flax seeds 1/4
cup pumpkin
seeds (pepitas) plus 2 Tablespoons for garnish
1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juic
1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juic
1/2 teaspoon nutmeg
1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons —
1/4
cup evaporated cane juice
Ingredients:
18 Small Portobello Mushrooms
1 cup Garbanzo Bean Flour
1 1/4
cups Filtered Water 2 tbsp Nutritional Yeast
1 tbsp Golden
Flax Seeds, ground
1/2 tbsp Chia Seeds, ground 1 tsp Turmeric Powder 1 tsp Garlic Powder 1 tsp Onion Powder Himalayan Pink Salt, to tast
1/2 tbsp Chia
Seeds, ground
1 tsp Turmeric Powder
1 tsp Garlic Powder
1 tsp Onion Powder Himalayan Pink Salt, to taste
Happy birthday mom!!!! Granola: 3
cups old fashioned oats
1/4
cup flax seed meal
1/4
cup wheat germ
1/4
cup slivered almonds
1/4
cup chopped pecans or walnuts
1/4
cup sunflower
seeds 1 - 2 teaspoons of cinnamon (depending on your preference)
1/2 cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1
1/2 cup apple juice
1 - 2 tablespoons honey (depending on how sweet you want it)
1 tablespoon brown sugar 2 teaspoons canola oil
1 teaspoon vanilla extract
1 cup dried fruit Directions: Preheat oven to 300
1.
1 cup of cooked quinoa 3 ripe bananas
1/4
cup of melted coconut oil
1/4 maple syrup 2 teaspoons of vanilla extract
1 cup of gluten free flour (I love Bob's Redmill
1 to
1 GF flour)
1 cup of gluten free rolled oats (again Bob's Redmill)
1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer
1/2 cup of toasted coconut flakes 3 tablespoons of
flax seed meal
1 tablespoon of ground cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1/4
cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)