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)
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 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)
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.
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 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
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 p
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 p
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 p
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)
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)
1/4 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 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
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
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).
Cookies:
1 1/2 cups powdered shugar 1 cup butter 1 egg 1 tsp vanilla 1/2 tsp almond extract 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tarta
1/2 cups powdered shugar
1 cup butter
1 egg
1 tsp vanilla
1/2 tsp almond extract 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tarta
1/2 tsp
almond extract 2
1/2 cups flour 1 tsp baking soda 1 tsp cream of tarta
1/2 cups flour 1 tsp baking soda
1 tsp cream
of tartar
3
cups blanched
almond flour 1/2 cup coconut oil Scant 1/2 cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orang
1/2 cup coconut oil Scant
1/2 cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orang
1/2 cup brown sugar 2 eggs
1 teaspoon baking soda
1 teaspoon Kosher salt
1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orang
1/2 teaspoon vanilla paste 3/4
cup dark chocolate chips 3/4
cup dried cranberries Zest
of 1/2 orang
1/2 orange
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zes
1/2 cup butter or Earth Balance Buttery Sticks 2
cups sugar 3 large eggs +
1 yolk 3 tablespoons fresh lemon juice (about
1 lemon) 3
cups Jules» Homemade All - Purpose
Flour Blend
1 tablespoon baking powder
1/4
cup powdered milk
of choice or
almond meal
1/4 teaspoon salt 3/4
cup milk
of choice (not skim or lite)
1 tablespoon grated lemon zest
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
1/4
cup poppy seeds
1/2 cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1 organic lemo
1/2 cup non-dairy milk 2 tablespoons white chia seed powder
1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1 organic lemo
1/2 cups gluten - free all - purpose
flour 2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1 organic lemo
1/2 cup powdered stevia *
1/4
cup raw cane sugar *
1/3
cup melted coconut oil or grape seed oil
1 teaspoon vanilla extract
1 teaspoon
almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon
1/3
cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional
1/2 cup certified gluten - free oats
1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional
1/2 cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
Bill's cherry tart from Holiday Pastry:
1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *
1/2 cup +
1 tablespoon (
127g) unsalted butter, melted and cooled
1/3
cup + 2 tablespoons (90g) caster (superfine) sugar
1 1/4
cups (
175g) all purpose
flour pinch
of salt 2 tablespoons
almond meal (finely ground
almonds) Filling:
170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose
flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to
180 °C / 350 °F; butter a 24 cm (9
1/2 in) round loose - bottomed tart pan *
1/2 in) round loose - bottomed tart pan *.
Serves 4 — 6 Ingredients: Salmon patties 550g fresh salmon filet
1 bayleaf
1 large mango
1 large red pepper
1 shallot
1/2 bunch cilantro 3 large eggs 1/2 cup Whole30 mayo Juice of 1 lime 1/2 cup almond flour or coconut flour 1 tablespoon curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2 bunch cilantro 1 cucumber Juice of 1..
1/2 bunch cilantro 3 large eggs
1/2 cup Whole30 mayo Juice of 1 lime 1/2 cup almond flour or coconut flour 1 tablespoon curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2 bunch cilantro 1 cucumber Juice of 1..
1/2 cup Whole30 mayo Juice
of 1 lime
1/2 cup almond flour or coconut flour 1 tablespoon curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2 bunch cilantro 1 cucumber Juice of 1..
1/2 cup almond flour or coconut
flour 1 tablespoon curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed
1 shallot
1/2 bunch cilantro 1 cucumber Juice of 1..
1/2 bunch cilantro
1 cucumber Juice
of 1...
1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanill
1/2 cup dried apples, finely chopped and soaked in hot water for
10 minutes
1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanill
1/2 cup almond meal
1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanill
1/2 cup brown rice or spelt
flour 1 Tbsp flaxseed 3 Tbsp water
1 Tsp baking powder Pinch
of salt
1/3
cup applesauce
1/4
cup maple syrup
1 Tsp cinnamon Generous grating
of nutmeg
1 Tsp vanilla
1 cup and 2 tablespoons brown rice
flour 1/4
cup each
almond and coconut
flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberrie
1/2 cup plus
1 tablespoon quinoa
flour 1 teaspoon baking powder
1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberrie
1/2 teaspoon soda
1/4 teaspoon salt 2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberrie
1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted
1 cup full fat coconut milk
1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberrie
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberrie
1/2 cups finely shredded butternut squash about
1 cup fresh cranberries
Basic Mix 2
cups almond flour 2
cups sprouted oat
flour 1/2 cup ground rolled oats 1 cup maple syrup powder pinch of sal
1/2 cup ground rolled oats
1 cup maple syrup powder pinch
of salt
Crisp
1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest
1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon sal
1/2 cup sprouted oat
flour (see recipe below)
1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon sal
1/2 cup rolled oats
1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon sal
1/2 cup vanilla date paste (see recipe below) zest
of 1 lemon 2 or more tablespoons fresh rosemary — chopped
1/2 teaspoon sal
1/2 teaspoon salt
1 flax egg (
1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5 for the recipe and
1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chip
1/2 of banana sliced to top each muffin) medium ripe bananas
1 tbl baking powder
1 tsp baking soda
1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chip
1/2 tsp
almond extract
1/4
cup coconut sugar 2
1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chip
1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain
almond milk
1.25
almond flour 1.25
cup gluten - free
flour blend (I used Bob's Redmill
1:
1 flour)
1.25
cups of gluten - free oats
1 cup chopped walnuts or vegan chocolate chips
Just made these gluten free replacing the 2
cups of spelt with
1 cup almond meal,
1/2 cup tapioca starch and 1/2 cup chickpea / besan flour
1/2 cup tapioca starch and
1/2 cup chickpea / besan flour
1/2 cup chickpea / besan
flour.
all - purpose
flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 teaspoon baking soda
1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 teaspoon salt 8 tablespoons (
1 stick) unsalted butter, melted
1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips
1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 cup finely chopped walnuts (pecans,
almonds, cashews, hazelnuts or any other nuts
of your choice)
1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease)
1/4
cup all - purpose
flour (plus 2 tablespoons)
1/4
cup whole wheat
flour (plus 2 tablespoons)
1/3
cup oat bran
1/4
cup almonds (skin on, finely crushed)
1 teaspoon baking powder
1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil
1/2 teaspoon baking soda pinch
of cinnamon
1/3
cup non-fat Greek yogurt (vanilla or plain)
1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil
1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled)
1 egg separated
1/4
cup unsweetened applesauce 8 pitted dates (pureed)
1/4
cup pepitas 2/3
cup dark chocolate chips
1 tablespoon unsweetened vanilla
almond milk
1 cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt
1/4
cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy milk
1/2 tablespoon natural peppermint extrac
1/2 tablespoon natural peppermint extract
3/4
cup unsalted butter
1/2 cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup All - Purpose Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper
1/2 cup sugar The grated zest
of one lemon Pinch
of cinnamon
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup All - Purpose
Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment p
Flour 3/4
cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment p
flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.
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
1 cup of oat
flour (just blend some oats in a blender and then measure
1 cup)
1 cup of ground
almond 3 tablespoons
of raw cacao powder or cocoa powder
1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan
1/2 teaspoon
of baking powder a pinch
of sea salt
1/4
cup of melted coconut oil 5 tablespoons
of maple syrup or honey
1 tablespoon
of flaxseeds + 2 tablespoons
of water
1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan
1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About
10 -
12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Ingredients:
1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extrac
1/2 cup of plain gluten free
flour — I have used Dove's farm
1/4
cup of ground
almond 2 tablespoons
of coconut sugar
1 tablespoon
of brown rice syrup or honey 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt
1/2 teaspoon of baking powder A dash of vanilla extrac
1/2 teaspoon
of baking powder A dash
of vanilla extract
3/4 to
1 pound fish fillets (thinner fillets such as dover sole, flounder or tilapia)
1 egg
1/2 to 3/4 cup flour of your choice (white rice flour, almond flour etc) Sea salt and pepper 1 - 2 tablespoons oil (butter or coconut oil
1/2 to 3/4
cup flour of your choice (white rice
flour,
almond flour etc) Sea salt and pepper
1 - 2 tablespoons oil (butter or coconut oil)
I used
almond meal instead
of flour and added
1tsp
of vanilla,
1 / 2tsp
of cinnamon and
1 / 4tsp
of nutmeg and
1/2 cup chocolate chips
1/2 cup chocolate chips.
Makes 8 muffins Coconut oil to grease tin
1/2 cup of almond flour 1/4 cup of coconut flour 1 heaped teaspoon of ground cinnamon 1 teaspoon ground nutmeg 1 large ripe banana 4 large eggs 1 cup of grated carrot 1 tablespoon of maple syrup 1 teaspoon of baking powder (gluten free
1/2 cup of almond flour 1/4
cup of coconut
flour 1 heaped teaspoon
of ground cinnamon
1 teaspoon ground nutmeg
1 large ripe banana 4 large eggs
1 cup of grated carrot
1 tablespoon
of maple syrup
1 teaspoon
of baking powder (gluten free)
Meatball ingredients: 2 teaspoons olive oil
1 medium eggplant, small dice (about 3
cups - worth
of diced eggplant) salt + pepper
1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F
1/2 cup cooked chickpeas
1/4
cup almond meal /
flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped
1/4
cup chopped flatleaf parsley
1 - 2 teaspoons lemon zest big squeeze
of lemon juice
1/4
cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices
of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
1 lb
of fish fillets (I used Alaskan wild cod)
1 cup of ground
almonds or
almond flour 2 eggs
1 tbsp
of arrowroot powder
1 tsp
of garlic powder
1/2 tsp of coriander Salt and pepper to taste Coconut oil or olive oil for fryin
1/2 tsp
of coriander Salt and pepper to taste Coconut oil or olive oil for frying
1)
1 1/2 cups of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping
1/2 cups of almond flour or
almond meal (I ground whole
almonds in the food processor) 2) 3/4
cup tapioca
flour (aka tapioca starch) 3)
1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping
1/2 teaspoon baking powder 4)
1/4 teaspoon salt 5)
1 cup milk 6)
1 ripe banana, mashed (around
1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping
1/2 cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9)
1 tablespoon
of raw honey
10)
1 - 2 tablespoons
of butter, for frying the pancakes
11)
1 banana, sliced into small pieces (for topping)
12) Honey (for topping)
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)
3 tbsp rum 30 g (
1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to carameliz
1/2 dl;
1/4
cup) raisins 2 eggs (European size M; U.S. L), separated
1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to carameliz
1/2 tbsp granulated sugar
1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to carameliz
1/2 tsp vanilla paste OR
1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to carameliz
1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt
1,5 dl (2/3
cup) whole milk 55 g (
1 dl;
1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to carameliz
1/2 cup minus
1 tbsp) all - purpose
flour 15 g (
1 tbsp) butter, for frying
15 g +
15 g (
1 +
1 tbsp) butter, to caramelize about
1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to carameliz
1/2 dl (
1/4
cup) sliced
almonds 1 1/2 tbsp powdered sugar, to carameliz
1/2 tbsp powdered sugar, to caramelize