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
20 soft dates (approx 230 g / 8 oz)
1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
185 g cooked black beans (rinsed)
1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
125 ml olive oil or other neutral oil
1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
125 ml plant milk or regular milk 3 eggs
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup / 50 g oat
flour (or same amount rolled oats, mixed into a
flour)
1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup / 50 g
almond flour 6 tbsp cacao powder
1 tsp baking powder
1 pinch salt
1 handful crushed walnuts (optional)
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)
3/4
cup almond milk
1 teaspoon coconut sugar
1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons
almond milk
1 cup (
140 g) buckwheat
flour 1 cup (
120 g) tapioca
flour 1/2 cup (70 g) millet flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 cup (70 g) millet
flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 teaspoon salt
1/4
cup olive oil
1 tablespoon nigella seeds
Add the
almond flour to the oat
flour along with
1/2 cup raisins, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg
1/2 cup raisins,
1 tsp ground cinnamon,
1/4 tsp ground cloves and
1/4 tsp ground nutmeg.
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)
Pastry 3/4
cup /
100 g oat
flour (or
1 cup /
100 g rolled oats mixed into
flour in a food processor)
1/3
cup / 50 g rice
flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold wate
1/2 cup / 50 g
almond flour 2 tbsp potato starch or arrowroot
1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold wate
1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
1 cup pumpkin seeds — ground into
flour in a food processor
1 cup brown rice
flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 cup gluten free oat
flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder
1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee
1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 cup honey or 3/4
cup coconut sugar
1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
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)
Dry ingredients
1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (60 g)
almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (65 g) fine coconut
flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (70 g) buckwheat
flour 1 tsp baking powder
1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp ground ginger
1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp vanilla extract or ground vanilla
1 pinch sea salt
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)
3 medium striped beets
1 pie crust recipe (this one is from my book and it has quinoa
flour and
almond flour) 2 tablespoons olive oil
1 medium yellow onion, peeled and sliced
1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 teaspoon fine sea salt 2 eggs
1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 cup (
125 ml) whole milk
1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 cup (
125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan
1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
1 cup unsweetened shredded coconut
1 cup almond flour 1/3
cup arrowroot
flour 1 tablespoon cinnamon
1/2 teaspoons sea salt 1/3 cup coconut oil 1/3 cup water 1/3 cup maple syrup 1/2 cup organic Thompson raisins 1/2 cup chopped pecan
1/2 teaspoons sea salt
1/3
cup coconut oil
1/3
cup water
1/3
cup maple syrup
1/2 cup organic Thompson raisins 1/2 cup chopped pecan
1/2 cup organic Thompson raisins
1/2 cup chopped pecan
1/2 cup chopped pecans
•
1/4
cup coconut oil •
1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup coconut sugar •
1 large egg •
1 tsp vanilla •
1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut
flour • Pinch salt •
1/4 Tsp baking soda •
1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup soy free chocolate chunks (or a good bar chopped up) •
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) •
1/2 cup fresh cherries (pit and cut in half
1/2 cup fresh cherries (pit and cut in half)
1 tablespoon coconut oil
1/8
cup cocoa powder
1/4
cup whey protein concentrate (unflavored)
1 tablespoon coconut
flour 1/8
cup goji berries
1/8
cup almond milk (or coconut, hemp, or rice milk)
1/2 tbsp Myprotein toffee flavodrops (see Note 1 below for subs
1/2 tbsp Myprotein toffee flavodrops (see Note
1 below for subs)
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.
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.
Cupcakes:
1 and 3/4
cups flour (I used spelt to make them wheat free)
1 cup sugar
1/4
cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 tsp salt
1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 cup vegetable oil
1 cup milk (I used unsweetened
almond milk since the cupcakes are already so sweet)
1 tbsp cider vinegar 2 tsp vanilla extracts
16 oreos (
1 packet) Icing:
1 cup non-dairy butter 3
cups icing sugar
1 tsp vanilla extract 8 oreos (
1/2 packet
1/2 packet)
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites
1/3
cup almond milk (could sub with any milk) 6 tablespoons amaranth
flour (again, feel free to sub this with oat
flour, ground oats, quinoa flakes, or
almond butter)
1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essenc
1/2 tablespoon baking powder 2 tablespoons cinnamon
1 teaspoon vanilla essence
INGREDIENTS
1.5 lbs boneless, skinless chicken breasts, thin sliced or pounded to
1/2» thickness 1 cup blanched almond flour *..
1/2» thickness
1 cup blanched
almond flour *...
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)
3/4
cup (
1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2
1/3
cups cake
flour, plus more for pan 2
1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 cups (
10 ounces) fresh cherries, pitted and halved
1/4
cup plus
1 1/3
cups sugar
1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoons baking powder 3/4 teaspoon salt
1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons
almond extract
1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoons finely grated lemon zest
1 cup well - shaken buttermilk Powdered sugar
1/4
cup sliced
almonds, toasted
Almond Tart Crust
1 1/4
cups (
155 grams) all - purpose
flour 1/2 cup (60 grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice wate
1/2 cup (60 grams) sliced
almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (
115 grams) cold butter, cubed
1 large egg 2 tablespoons ice water
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g)
flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 cups (340g / 3 sticks) unsalted butter, at room temperature
1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2
1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 teaspoons vanilla extract
18 whole unblanched (with skins)
almonds or pecan halves Sift the
flour, baking powder and salt into a medium bowl and set aside.
Using
1/2 cup Almond flour and 1/2 cup cashew flour + 1 Tbl coconut flour, I found the loaf to be even lighter in texture
1/2 cup Almond flour and
1/2 cup cashew flour + 1 Tbl coconut flour, I found the loaf to be even lighter in texture
1/2 cup cashew
flour +
1 Tbl coconut
flour, I found the loaf to be even lighter in texture.
Ingredients
1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chip
1/2 cup butter
1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chip
1/2 cup cream cheese
1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chip
1/2 cup sugar (or Xylitol)
1 egg 2 Tablespoons Vanilla Extract (or
Almond like my «error»)
1 Tablespoon water
1-
1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chip
1/2 cup flour 1 teaspoon baking soda
1 teaspoon salt
1 cup blueberries
1/2 cup white chocolate chips 1/4 cup dark chocolate chip
1/2 cup white chocolate chips
1/4
cup dark chocolate chips
for the cake: ○ 3/4
cup brown rice
flour ○
1/4
cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○
1/4 tsp salt ○
1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/2 tsp baking powder ○ 3/4
cup granulated sugar ○
1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○
1 tsp vanilla extract ○
1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/2 cup unsweetened
almond milk ○ *
1 cup fresh blackberries *
--
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
Chia Pudding Brownie Dessert ParfaitsPudding:
1 cup coconut milk
1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2 teaspoon vanilla extract 3 tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3 tablespoons Anthony's..
1/2 cup cashew milk, rice milk, or regular milk
1/4
cup honey
1/2 teaspoon vanilla extract 3 tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3 tablespoons Anthony's..
1/2 teaspoon vanilla extract 3 tablespoons Anthony's Cocoa Powder
1/3
cup Anthony's Chia Seeds Brownie Crumbles:
1 cup Anthony's
Almond Flour Pinch salt
1/4
cup Anthony's Cocoa Powder
1/4
cup honey 3 tablespoons Anthony's...
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.
Cookies —
1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac
1/2 cup ground
almonds (
180g)--
1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac
1/2 cup GF oat
flour (60g)--
1 tbsp coconut sugar —
1ts cinnamon — pinch salt —
1/3
cup coconut oil, melted (65g)--
1/4
cup maple syrup —
1/2 tsp almond extrac
1/2 tsp
almond extract
4 ripe bananas 4 large eggs
1 tbs cinnamon
1 tbs cardamom (optional)
1 tsp baking soda
1 tsp baking powder
1/2 cup almond butter 1 tsp vanilla extract 1 stick butter melted (not paleo) or 1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisin
1/2 cup almond butter
1 tsp vanilla extract
1 stick butter melted (not paleo) or
1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisin
1/2 cup melted coconut oil
1/2 cup coconut flour 1/2 cup raisin
1/2 cup coconut
flour 1/2 cup raisin
1/2 cup raisins
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.
• 4 ounces blanched
almond flour (about
1 cup) • 4 ounces eggs (about 2 large eggs) •
1 ounce agave nectar or honey (around
1 tablespoon) •
1/4 teaspoon baking soda •
1/2 teaspoon apple cider vinegar 1
1/2 teaspoon apple cider vinegar
1.
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
[2
cups]
almond flour, [
1/2 teaspoon] baking soda and [1 Tablespoon] coconut oil
1/2 teaspoon] baking soda and [
1 Tablespoon] coconut oil.
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 cup flour 1/4
cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg
1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almond
1/2 teaspoon baking soda
1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almond
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almond
1/2 cup unsalted butter, softened
1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almond
1/2 cup white sugar
1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almond
1/2 cup brown sugar, lightly packed
1 egg 2 teaspoons vanilla
1-
1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almond
1/2 cups rolled oats
1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almond
1/2 cup dried cranberries
1/3
cup coconut
1/3
cup slivered
almonds
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 cups all - purpose
flour 2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 cup (
1 stick) unsalted butter, softened to room temperature
1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 cup dark brown sugar
1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract
1/4 teaspoon
almond extract
1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums)
1/4 -
1 / 3
cup confectioner's sugar, for topping
Gluten - Free Vanilla Wafers
1/3
cup Anthony's Coconut Sugar
1/2 cup cold butter, chopped 1 egg 2 teaspoons vanilla extract 1/2 cup Anthony's Cassava Flour 1-1/2 cups Anthony's Blanched Almond Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet
1/2 cup cold butter, chopped
1 egg 2 teaspoons vanilla extract
1/2 cup Anthony's Cassava Flour 1-1/2 cups Anthony's Blanched Almond Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet
1/2 cup Anthony's Cassava
Flour 1-
1/2 cups Anthony's Blanched Almond Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet
1/2 cups Anthony's Blanched
Almond Flour 1/4 teaspoon salt
1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet.
for the cake: 2
cups all purpose
flour 1 teaspoon baking soda
1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond mil
1/2 teaspoon baking powder
1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond mil
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond mil
1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice
1 cup pure pumpkin puree
1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond mil
1/2 cup brown sugar
1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond mil
1/2 cup canola oil
1/4
cup pure maple syrup
1/4
cup plain
almond milk
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water
1 2/3
cup all - purpose
flour 2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 teaspoon Kosher or sea salt
1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 cup Earth Balance Buttery Spread
1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract
1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 cup fresh - pressed apple cider
1/2 cup soy or almond mil
1/2 cup soy or
almond milk
;) Cocoa - marzipan pound cake slightly adapted from here
1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F
1/2 cups (2
10g) all - purpose
flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F
1/2 cup (45g) unsweetened Dutch - process cocoa powder
1 teaspoon baking powder
1/4 teaspoon table salt 3/4
cup (200g / 7 ounces)
almond paste — I used homemade, recipe here
1 cup (200g) granulated sugar
1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto
1 teaspoon vanilla extract 4 large eggs, room temperature
1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F
1/2 cup (
120 ml) whole milk, room temperature
1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F
1/2 cup sliced
almonds (optional) Preheat oven to
160 °C / 325 °F.
2oz cream cheese 2oz grated parmesan cheese
1 cup raw broccoli
1 egg
1 Tbsp coconut
flour (you could use
almond flour or other
flour, but I'd at least double the amount since it won't soak up liquid like coconut
flour does) herbs (I added
1/2 tsp pizza seasoning
1/2 tsp pizza seasoning)
Coffee Cake with Caramel Frosting Cake: 3 eggs
1/3
cup Anthony's Coconut Oil, melted
1/3
cup Anthony's Coconut Sugar
1/4
cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
almond milk
1 cup Anthony's
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Almond Flour 1/3
cup Anthony's Cassava
Flour 3 tablespoons Anthony's Instant Coffee
1 teaspoon vanilla extract
1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup..
1/2 teaspoon baking soda Caramel Frosting:
1/4
cup unsalted butter
1/3
cup full - fat coconut milk
1/3
cup Anthony's Coconut Sugar
1 cup...