Not exact matches
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)
Gingersnap Cookies 2
cups ground raw
almonds — preferably soaked and dehydrated
1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optiona
1/2 cup sprouted pecan butter or
almond butter
1/4
cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste
1 teaspoon vanilla extract pinch
of sea salt — optional
Butternut Spaghetti (serves 4 - 6)
1/4 medium butternut squash
1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice
1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup fresh cranberries
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Almond Butter Sauce
1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
almond butter 3/4
cup purified water juice and zest
of 1 lemon
1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 tablespoon chopped fresh ginger
1 tablespoon honey
1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod
1/4 teaspoon hot pepper flakes
Butternut & Kale Filling
1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or
1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 tsp dried rosemary sea salt & black pepper
1 onion 2 cloves garlic 2 large handfuls (
100 g / 3
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper
1 cup milk
of choice (we use oat milk or
almond milk) 2 eggs
150 g /
1 block feta cheese, crumbled
4 tablespoons Coconut Oil 4 tablespoons
Almond Butter
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Oat Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
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
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 cup / 85 g uncooked quinoa, soaked for
12 to 24 hours in
1 cup filtered water
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut
1 cup / 250 ml unsweetened
almond milk
1 egg or
1 tsp chia seeds soaked in
1/4
cup filtered water for
15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking)
1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 tsp ground vanilla
1 tsp baking powder
1/2 tsp cinnamon zest of 1 lemo
1/2 tsp cinnamon zest
of 1 lemon
Crust
1 cup almonds — soaked overnight
1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea sal
1/2 cup cashews — soaked for 4 hours
1/4
cup coconut flakes
1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea sal
1/2 cup soft dates — pitted, more if needed
1 teaspoon vanilla extract pinch
of sea salt
Apple Oatmeal
1 cup rolled oats
1 cup unfiltered and unsweetened apple juice / cider (or milk
of choice or water)
1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 cup water 2 tbsp
almonds, finely chopped
1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 tsp ground cinnamon
1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 tsp freshly ground cardamom
1/4 tsp ground vanilla 3 tbsp butter (or coconut oil)
10 -
15
almonds, chopped a large pinch salt
1 cup all - purpose flour
1 cup old fashioned oats 3/4
cup brown sugar
1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice
1/2 cup (
1 stick) butter, softened
1 14 - ounce can sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 cup sliced almonds (or other nut of choice
1/2 cup sliced
almonds (or other nut
of choice)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin
1 (3 - inch) cinnamon stick Salt and freshly ground black pepper
1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained
1 (
14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered
almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
1 cup spinach
1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 pear, seeded
1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 avocado
1 tsp matcha green tea powder
1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 cups of unsweetened
almond milk 6 - 8 mint leaves
1 Tbsp chia seeds
1 tsp raw honey (optional for added sweetness)
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
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole)
1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup sugar
1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cups chopped nuts (pistachios,
almonds, hazelnuts)
1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup shredded coconut, unsweetened
1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup golden raisins
1 teaspoon cinnamon, for dusting
I subbed
1 cup of the regular flour with
almond meal and reduced regular sugar by
1/2, it worked out great
1/2, it worked out great.
Ingredients:
100 grams (
1 cup) whole oats 25 grams (
1/4
cup) toasted pumpkin seeds 25 grams (
1/4
cup) toasted
almonds, coarsely chopped 25 grams (
1/4
cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch
of salt 80 grams smooth peanut butter
100 grams
of honey or date syrup
1/2 tsp
1/2 tsp.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea salt
1 medium orange, zest and juice
1 shallot, chopped
1/3
cup Parmesan, freshly shredded
1 tablespoon white wine vinegar
1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
1/2 cup good quality olive oil a couple big pinches
of salt
1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
1/2 cup Spanish
almonds, or toasted regular
almonds 1/2 cup goat cheese, crumble
1/2 cup goat cheese, crumbled
1 cup tapioca flour
1 cup almond flour
1/2 cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother
1/2 cup coconut flour
1 tbsp milled chia seeds
1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother
1/2 tsp Himalayan pink salt
1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs
1 tsp bicarbonate
of soda
1 tsp apple cider vinegar (with the mother)
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of walnuts
1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of cashews
1 tbl maple syrup or
1 pitted Medjool dat
1 tbl
of raw cacao powder (you can add up to 2 for a more intense flavor)
1 tsp
of ground cinnamon
1 pinch
of salt (I used pink Himalayan) 3
cups of purified water
--
1 cup of GF oat flour * (
100g)-- 3/4
cup ground
almonds (90g)-- 2 tbsp coconut oil, melted —
1tsp
almond extract —
1tsp cinnamon —
1/4
cup honey —
1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optiona
1/2 dark chocolate, I used 70 % (90g)-- handful
of chopped
almonds, optional
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4
cup (
150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoon ginger
1/4 teaspoon nutmeg zest
of 1 orange 2 eggs
1 cup (
120 grams) flour
1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoons baking powder
1/4 teaspoon salt
1/3
cup (32 grams)
almond flour or finely ground
almonds 1/2 cup (120 grams) mil
1/2 cup (
120 grams) milk
but hopefully someone else will benefit... I have had good luck in almost all cases replacing
almond flour with:
1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flou
1/2 tapioca flour (a bit more than half)
1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flou
1/2 coconut flour (a bit less than half) 2 extra eggs per
1 cup of flour
Cashew Bread Ingredients (makes
1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda •
1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 teaspoon
of sea salt • 3 eggs, separated •
1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 tablespoon
of apple cider vinegar (or lemon juice) •
1 cup of greek yogurt (or non dairy yogurt for vegan) •
1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 cup of almond milk (applesauce or apple juice will work) •
1/2 teaspoon stevia • 2 tablespoons agave necta
1/2 teaspoon stevia • 2 tablespoons agave nectar
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred)
1 cup of whole wheat flour (again KAF)
1.5 teaspoon
of ground cinnamon
1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain
1/2 teaspoon
of baking powder
1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs
1/3
cup of unsweetened applesauce
1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain
1/2 cup of light brown sugar
1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic)
1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain
1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it plain.
1/4
cup ground
almonds 1/8
cup of brown rice flour
1 tsbp coconut flour
1/4
cup of unflavored or vanilla whey (if you're going unflavored, use ours!!!!)
1/8
cup of coconut sugar
1/2 cup almond milk 1 - 2 tsps vanilla essenc
1/2 cup almond milk
1 - 2 tsps vanilla essence
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.
DRY — 2
cups ground
almonds (240g)--
1/2 cup GF oat flour (oats ground in a food processor)(50g)-- 1/2 cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lim
1/2 cup GF oat flour (oats ground in a food processor)(50g)--
1/2 cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lim
1/2 cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest
of 1 lemon & lime
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)
As usual, this was
1 frozen banana,
1 cup of unsweetened
almond milk,
1 tbsp peanut butter,
1/2 scoop of vanilla protein powder, a handful of spinach and a handful of ice
1/2 scoop
of vanilla protein powder, a handful
of spinach and a handful
of ice.
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.
Filling
1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2 cups raw cashews 1 cup dates 1/2 cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pi
1/2 pkg silk tofu (7oz)
1 tsp vanilla
1 1/2 cups raw cashews 1 cup dates 1/2 cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pi
1/2 cups raw cashews
1 cup dates
1/2 cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pi
1/2 cup unsweetened
almond milk (or plant milk
of your choice)
1 banana 2 bananas cut into
1/4 inch slices for inside
of pie
4
cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (
1 cup or so)
1 jalapeno, diced
1 pepper, diced
1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing
1/2 cup of toasted slivered
almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or
1 cup of fresh or jarred salsa would also be a great dressing!
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
2
cups blanched
almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant
1 cup fresh pumpkin puree (canned will also work)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 teaspoon salt
1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work)
1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 cup organic local honey (maple syrup would be great here, too)
1 large farm fresh brown egg (or egg replacement
of your choice)
1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional
1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious)
1 1/2 tablespoons flaxseed (optional
1/2 tablespoons flaxseed (optional)
1/3
cup of raw
almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded coconut flakes 3 tablespoons of maple syrup Pinch of pink Himalayan sal
1/2 cup of gluten free rolled oats — I used Bob's Redmill
1/3
cups of buckwheat groats
1 cup of shredded coconut flakes 3 tablespoons
of maple syrup Pinch
of pink Himalayan salt
1 egg, lightly beaten
1/2 cup of maple syrup 1 ripe bananna, smashed 2 teaspoons of vanilla 1 teaspoon of almond extract 1 cup of almond or coconut milk (unsweetened
1/2 cup of maple syrup
1 ripe bananna, smashed 2 teaspoons
of vanilla
1 teaspoon
of almond extract
1 cup of almond or coconut milk (unsweetened)
In a food processor, combine the lemon juice, garlic,
1 and 3/4
cups of the cilantro, cumin, smoked paprika, cayenne pepper,
1/2 teaspoon salt, and half of the almonds
1/2 teaspoon salt, and half
of the
almonds.
Ingredients:
1.5
cup raw
almonds 1 cup dates
1/2 cup peanut butter (or nut butter of choice) Heaping 1/4 cup cocoa powde
1/2 cup peanut butter (or nut butter
of choice) Heaping
1/4
cup cocoa powder
1 can coconut milk (not light), or
1 3/4
cup cream 6 eggs 3 tablespoons honey
1 teaspoon vanilla bean powder or
1 tablespoon vanilla bean extract 2
cups blanched
almond flour
1 cup macadamia nut flour (or use all
almond flour)
1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optiona
1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets)
1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optiona
1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
INGREDIENTS
1 cup spinach
1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp... Read Mor
1/2 pear, seeded
1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp... Read Mor
1/2 avocado
1 tsp matcha green tea powder
1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp... Read Mor
1/2 cups of unsweetened
almond milk 6 - 8 mint leaves
1 Tbsp chia seeds
1 tsp... Read More
Ingredients:
1/2 cup butter 2 Tbsp corn syrup 9 ounces of dark chocolate 1 box of Kinnikinnick gluten free graham crackers 2 cups mini marshmallows 1/2 cup sliced almonds 1/4 cup coconu
1/2 cup butter 2 Tbsp corn syrup 9 ounces
of dark chocolate
1 box
of Kinnikinnick gluten free graham crackers 2
cups mini marshmallows
1/2 cup sliced almonds 1/4 cup coconu
1/2 cup sliced
almonds 1/4
cup coconut
1 1/2 cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch of salt 2 large bananas 1 tsp vanilla extract 1/2 cup almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chip
1/2 cups whole - wheat all - purpose flour
1 teaspoon baking powder
1 pinch
of salt 2 large bananas
1 tsp vanilla extract
1/2 cup almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chip
1/2 cup almond butter
1/4
cup brown sugar
1/2 cup sugar 3/4 cup vegan chocolate chip
1/2 cup sugar 3/4
cup vegan chocolate chips
1 cup of fresh cilantro
1/2 cup of baby spinach leaves 3/4 cup of raw almonds (pistachios would work well too) 1/4 cup of grated parmesan cheese 4 garlic cloves 1/4 cup of fresh lime juice Olive oil Salt Peppe
1/2 cup of baby spinach leaves 3/4
cup of raw
almonds (pistachios would work well too)
1/4
cup of grated parmesan cheese 4 garlic cloves
1/4
cup of fresh lime juice Olive oil Salt Pepper
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
1/2 cup of cooked quinoa 1/2 cup of oats 1 cup of almond milk + water if needed 1 scoop of Fit Delis Vanilla protein powder 1 tablespoon of milled flaxseed 1 tablespoon of sunflower seeds 1 tablespoon of raisin or goji berrie
1/2 cup of cooked quinoa
1/2 cup of oats 1 cup of almond milk + water if needed 1 scoop of Fit Delis Vanilla protein powder 1 tablespoon of milled flaxseed 1 tablespoon of sunflower seeds 1 tablespoon of raisin or goji berrie
1/2 cup of oats
1 cup of almond milk + water if needed
1 scoop
of Fit Delis Vanilla protein powder
1 tablespoon
of milled flaxseed
1 tablespoon
of sunflower seeds
1 tablespoon
of raisin or goji berries
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2
1/4
cups (3
15g) all purpose flour 2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F
1/2 teaspoon table salt 3/4
cup + 2 tablespoons (200g) unsalted butter, room temperature
1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F
1/2 cup (
100g) granulated sugar
1/3
cup (
100g) honey 2 teaspoons vanilla extract 2 large eggs
1 large egg yolk 3/4
cup (
180 ml) buttermilk, room temperature * Glaze:
1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F
1/2 cup (
150g) honey 3 tablespoons (4
1g) unsalted butter, room temperature
1/4 teaspoon vanilla extract pinch
of salt
1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F
1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to
180 °C / 350 °F.
I used
1 cup of almond meal and
1/2 coconut flour, honey, I mixed coconut oil and olive oil in a 1/4 cup and I added additional egg and half of a banana (plus the rest of your ingredients of course)
1/2 coconut flour, honey, I mixed coconut oil and olive oil in a
1/4
cup and I added additional egg and half
of a banana (plus the rest
of your ingredients
of course).
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and peppe
1/2 cup of raw cashews soaked in water for at least 3 hours
1/4
cup of soy or unsweetened
almond milk
1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling
1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and peppe
1/2 teaspoon
of garlic powder
1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein powder 1 tablespoon of melted coconut oil 1 tablespoon of orange zest 1 teaspoon of cinnamon powder 1/2 teaspoon of ground ginger 1/4 teaspoon of ground clove 1/4 teaspoon of ground nutme
1/2 cup of pecans
1/3
cup of almond 10 pitted medjool dates 2 tablespoons
of dried cranberries
1/4
cup of sultanas
1 heaped tablespoon
of Linwoods chia seeds
1 tablespoon
of Linwood Hemp + protein powder
1 tablespoon
of melted coconut oil
1 tablespoon
of orange zest
1 teaspoon
of cinnamon powder
1/2 teaspoon of ground ginger 1/4 teaspoon of ground clove 1/4 teaspoon of ground nutme
1/2 teaspoon
of ground ginger
1/4 teaspoon
of ground clove
1/4 teaspoon
of ground nutmeg