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
Yogurt Cream
1 cup macadamia nuts - soaked overnight
1 cup cashews — soaked overnight 2 tablespoons light agave syrup
1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for yo
1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw
honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice
1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for yo
1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus
1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
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 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 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
Fig and Grape Smoothie
1 cup oat milk 2 cups ice cubes 4 cups grapes — your favourite kind
1 cup ripe figs
1 tablespoon
honey 1/2 vanilla bean — optional 1/8 teaspoon cinnamo
1/2 vanilla bean — optional
1/8
teaspoon cinnamon
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
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup soft, pitted dates - Warm water, to cover dates
1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup sifted coconut flour
1/4 cup gluten - free All - Purpose Flour Blend
1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 teaspoon baking soda
1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 teaspoon guar gum or xanthan gum
1/4
teaspoon salt
1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs
1/4 cup + 2 tablespoons
honey or agave nectar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/3 cup sifted coconut flour 2/3 cup gluten - free All - Purpose Flour Blend
1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extrac
1/2 teaspoon guar gum or xanthan gum ⅛
teaspoon salt
1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons
honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat
1 teaspoon pure vanilla extract
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with
1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4
teaspoon fine Celtic sea salt
1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanill
1/2 cup extra virgin coconut oil
1/3 cup
honey 2
teaspoons baking powder
1 teaspoon vanilla
1 cup gluten - free All - Purpose Flour Blend
1/3 cup coconut flour, fluffed with a fork and sifted before measuring
1/3 cup unsweetened flaked coconut, finely flaked
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 teaspoon salt
1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 teaspoon guar gum or xanthan gum
1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 cup
honey or agave nectar
1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature
1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 cup raisins
1 medium orange, cut into very thin slices for garnish
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained
1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1 orange, about 1 tablespoon 2 tablespoons finely chopped candied ginger 1 tablespoon Grand Marnier, optiona
1/2 cup
honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods
1/4
teaspoon ground nutmeg
1/8
teaspoon ground cloves Zest from
1 orange, about
1 tablespoon 2 tablespoons finely chopped candied ginger
1 tablespoon Grand Marnier, optional
Baklava muffins from here Filling: scant
1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF
1/2 cup (50g) chopped walnuts
1/3 cup (67g) sugar
1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF
1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins:
1 cup + 7 tablespoons (2
10g) all purpose flour 2
teaspoons baking powder
1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF
1/2 teaspoon baking soda
1/4 cup (50g) sugar
1 large egg 3 tablespoons (42g) unsalted butter, melted
1 cup + 2 tablespoons buttermilk Topping: about
1/2 cup honey Preheat the oven to 200ºC / 400ºF
1/2 cup
honey Preheat the oven to 200ºC / 400ºF.
3 - 4 boneless, skinless chicken breasts Salt and pepper
1 cup
honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seed
1/2 cup soy sauce
1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seed
1/2 cup diced onion
1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced
1/4
teaspoon red pepper flakes 2
teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds
Hoisin sauce
1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to tast
1/2 cup soy sauce
1/4 cup peanutbutter or black bean paste
1 tablespoon
honey 1 tablespoon molasses
1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to tast
1/2 tablespoons white vinegar 4
teaspoons sesame oil
1/4
teaspoon freshly ground black pepper hot sauce, according to taste
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...
1 cup yellow cornmeal
1 cup AP flour
1 tablespoon baking powder
1/2 cup sugar 1 teaspoon salt 1 cup milk (I used 1 %) 2 eggs 1/2 stick butter, melted 1/4 cup hone
1/2 cup sugar
1 teaspoon salt
1 cup milk (I used
1 %) 2 eggs
1/2 stick butter, melted 1/4 cup hone
1/2 stick butter, melted
1/4 cup
honey
1/2 teaspoon baking soda 3 eggs 2 T. coconut oil 1 T. honey 1 T. apple cider vinega
1/2 teaspoon baking soda 3 eggs 2 T. coconut oil
1 T.
honey 1 T. apple cider vinegar
2 large eggs
1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup oil (I use a mild flavored olive oil)
1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 cup mild - flavored
honey 1 tablespoon pure vanilla extract
1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen
1/2 teaspoons apple cider vinegar
1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)
1 teaspoon ginger paste 2
teaspoons minced fresh garlic 2 tablespoons fresh lemon juice (about
1/2 lemon) 3 tablespoons honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starc
1/2 lemon) 3 tablespoons
honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar)
1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starc
1/2 teaspoon dijon mustard
1/8
teaspoon red pepper flakes
1 teaspoon sesame oil
1/4
teaspoon corn starch
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.
For the chocolate sauce 2 tablespoons coconut oil, softened 2 tablespoons
honey 3 tablespoons Navitas Organics Organic Cacao Powder
1 teaspoon vanilla extract
1/2 teaspoon sea sal
1/2 teaspoon sea salt
Ingredients
1 - lb skinless salmon fillet dash of salt freshly ground pepper to taste
1 teaspoon extra virgin olive oil
1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove of garlic, finely minced Juice from 1/2 lemo
1/2 cup plain fat free yogurt
1 tablespoon Dijon mustard
1 tablespoon
honey 3 - 4 tablespoons chopped fresh dill
1 clove of garlic, finely minced Juice from
1/2 lemo
1/2 lemon
Dressing:
1/4 cup red - wine vinegar 2 tablespoons light sesame oil
1 tablespoon
honey 2
teaspoons Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon cinnamon 2 tablespoons olive oil Salt, preferably sea or kosher, to taste Freshly ground black pepper to tast
1/2 teaspoon cinnamon 2 tablespoons olive oil Salt, preferably sea or kosher, to taste Freshly ground black pepper to taste
Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature 1/2 cup sugar 1 large egg 1/3 cup dark molasses 1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamo
1/2 cup (
1 stick or 4 ounces) butter, at room temperature
1/2 cup sugar 1 large egg 1/3 cup dark molasses 1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamo
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup
honey 1 cup buttermilk 2
1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamo
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Ingredients
1 cup white whole wheat flour
1 cup
1 % milk 3/4 cup water
1 teaspoon vanilla 3 eggs
1/2 teaspoon vanilla extract 1 tablespoon melted butter 1 tablespoon honey Extra butter or non stick spray for cooking the crepe
1/2 teaspoon vanilla extract
1 tablespoon melted butter
1 tablespoon
honey Extra butter or non stick spray for cooking the crepes
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour
150g granulated sugar
1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F
1/2 teaspoon baking powder
1/8
teaspoon table salt 3 heaping tablespoons
honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of
1 large orange
1 teaspoon vanilla extract
100 ml Marsala wine
120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to
180 °C / 350 °F.
2 tablespoons
honey 1/4 cup agave nectar
1 large egg 2
teaspoon vanilla bean paste 3 large bananas, mashed
1 1/3 cup whole wheat white flour 2/3 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini chocolate chip
1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out)
1/2 cup (scant) mini chocolate chip
1/2 cup (scant) mini chocolate chips
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)
For the Southwest Dipping Sauce: Combine in a small bowl
1/2 cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano
1/2 cup mayonnaise,
1 teaspoon of lime juice, 2
teaspoons honey,
1 teaspoon white vinegar,
1/4
teaspoon cayenne pepper,
1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano
1/2 teaspoon paprika,
1/4
teaspoon cumin,
1/4
teaspoon garlic salt,
1/4
teaspoon dry oregano.
Cheesecake Filling
1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2
1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extrac
1/2 bricks) of cream cheese, at room temperature 4 oz (
1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extrac
1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower
honey 3 large eggs, at room temperature 4 oz (
1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extrac
1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free)
1 teaspoon vanilla extract
1 1/2 cups chopped Swiss chard stems (this was one bunch of chard at the grocery store) 1/2 teaspoon salt 1 tablespoon mustard seeds 3/4 cup Champagne vinegar or white wine vinegar 1/4 cup hone
1/2 cups chopped Swiss chard stems (this was one bunch of chard at the grocery store)
1/2 teaspoon salt 1 tablespoon mustard seeds 3/4 cup Champagne vinegar or white wine vinegar 1/4 cup hone
1/2 teaspoon salt
1 tablespoon mustard seeds 3/4 cup Champagne vinegar or white wine vinegar
1/4 cup
honey
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies:
1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp
1/2 cup
honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour)
1/3 cup almonds, finely ground 3/4
teaspoon ground cinnamon 3/4
teaspoon freshly ground black pepper 3/4
teaspoon ground cloves 3/4
teaspoon ground cardamom
1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp
1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze:
1 cup confectioners» sugar, sifted
1 - 2 tbsp.
2/3 cup warm milk
1 tablespoon
honey 1/2 tablespoon active dry yeast 2 tablespoons vegetable oil 1 large egg 2 cups bread flour 1 teaspoon salt 1/3 cup sunflower seed
1/2 tablespoon active dry yeast 2 tablespoons vegetable oil
1 large egg 2 cups bread flour
1 teaspoon salt
1/3 cup sunflower seeds
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
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.
2 cups rolled oats 2 cups light vanilla soy milk (recommended: Silk) 2 eggs
1 teaspoon baking powder
1/4
teaspoon salt A pinch of nutmeg 2 tablespoons
honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chip
1/2 cup dried cherries
1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chip
1/2 cup chopped hazelnuts
1/4 cup semisweet chocolate chips
Grated zest of
1 lemon Fresh ginger, cut into a
1 - inch cube, peeled, and grated 2 tablespoons
honey scant
1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oi
1/2 teaspoon cayenne 3/4
teaspoon fine - grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown - rice vinegar
1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black peppe
1/2 cups frozen, shelled edamame
1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped
1 cup diced red onion
1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped
1/4 cup lemon juice
1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black peppe
1/2 cup olive oil
1 tablespoon
honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black peppe
1/2 teaspoon freshly minced garlic
1/4
teaspoon salt
1/4
teaspoon black pepper
2 (scant) tablespoons dry yeast (or 2 packets)
1/4 c. To
1/2 c. Warm water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups
1/2 c. Warm water (95 —
115 degrees)
1 teaspoon sugar [more recently I've been dissolving local
honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten
1/4 c. Oil add enough room temp water to bring it to 2 cups.
Ingredients: Prep Time:
15 mins Cook Time: 20 mins Serves 4
1 box (
16 ounces) pasta, penne
1 pound extra large shrimp, peeled and deveined
1/2 cup and 2 tablespoons Lawry's Herb & Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces) crushed tomatoes 1/2 teaspoon black pepper 1 tablespoon honey 3 oz crumbled feta chees
1/2 cup and 2 tablespoons Lawry's Herb & Garlic Marinade, divided
1 large yellow onion, chopped
1 can (28 ounces) crushed tomatoes
1/2 teaspoon black pepper 1 tablespoon honey 3 oz crumbled feta chees
1/2 teaspoon black pepper
1 tablespoon
honey 3 oz crumbled feta cheese
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons +
1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm
1 tablespoon unsalted butter
1 tablespoon
honey Batter:
1 cup (
100g) oat flour 3/4 cup (
105g) all purpose flour
1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity
1/2 cup (70g) whole wheat flour
1/3 cup (67g) granulated sugar
1/4 cup (44g) dark brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (
180 ml) whole milk, room temperature
1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity
1/2 cup (
130g) plain yogurt
1 egg Preheat the oven to
180 °C / 350 °F; generously butter a muffin pan with a
1/3 capacity.
6 tablespoons butter, cold (buy grass - fed butter here)
1 cup coconut flour (buy coconut flour here) 2 fresh eggs
1 teaspoon honey (buy raw
honey here)
1/4
teaspoon sea salt (buy unrefined sea salt here)
1/2 cup shredded coconut (buy unsweetened shredded coconut here) water, as needed egg white for brushin
1/2 cup shredded coconut (buy unsweetened shredded coconut here) water, as needed egg white for brushing
1 3/4 cups all purpose flour 3/4
teaspoon ground cardamom
1/4
teaspoon Kosher or sea salt 3/4 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar 1 1/2 teaspoons honey 2 teaspoons orange zest 1 teaspoon pure vanilla extract 1/2 cup finely chopped unsalted pistachio meat
1/2 cup granulated sugar
1 1/2 teaspoons honey 2 teaspoons orange zest 1 teaspoon pure vanilla extract 1/2 cup finely chopped unsalted pistachio meat
1/2 teaspoons honey 2
teaspoons orange zest
1 teaspoon pure vanilla extract
1/2 cup finely chopped unsalted pistachio meat
1/2 cup finely chopped unsalted pistachio meats
8 large eggs
1 1/2 cups (300 g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling
1/2 cups (300 g) white granulated sugar plus
1 tablespoon more for sprinkling
1/4
teaspoon salt
1/8
teaspoon cream of tartar
1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling
1/2 cup whole milk
1/4 cup
honey plus
1 tablespoon more for glaze
1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling
1/2 cups (2
10 g) all purpose flour zest of
1 medium lemon finely grated 2
teaspoons of culinary quality matcha powder (optional for marbling)
You can also add flavoring, if you'd like:
1/2 teaspoon vanilla (my favorite), 1 teaspoon honey or other sweetener, 1 teaspoon cocoa powder (chocolate banana milk
1/2 teaspoon vanilla (my favorite),
1 teaspoon honey or other sweetener,
1 teaspoon cocoa powder (chocolate banana milk?
1 cup organic brown rice, raw 5 cups water (filtered) 3/4 cup pure coconut milk 2
teaspoons pure organic vanilla extract
1 tablespoon ground organic cinnamon
1 teaspoon raw organic stevia leaf powder, or
1/2 cup raw honey
1/2 cup raw
honey)
1/4 cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2
teaspoon (36 g) yellow corn meal
1/4 cup plus 2 tablespoon (60 g) corn starch
1/4 cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2
teaspoon (30 g) oat flour (make sure they are certified gluten free) 2
teaspoon baking soda
1 teaspoon salt zest from two lemons
1 cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (
1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4 cup (30 g) golden flax mea
1/2 stick) unsalted butter, melted
1 teaspoon vanilla 2 tablespoons
honey 1/4 cup (30 g) golden flax meal
1 cup water
1 cup frozen green grapes
1/2 fresh lime, peeled 1 Tablespoon raw honey (or 8 - drops stevia) 1/2 scoop Plant Protein Powder 1 — 1 1/2 teaspoons dehydrated Blendfresh 12 Fruits & Veggies (orange or green) 1 Tablespoon extra virgin olive oil 2 handfuls ice cube
1/2 fresh lime, peeled
1 Tablespoon raw
honey (or 8 - drops stevia)
1/2 scoop Plant Protein Powder 1 — 1 1/2 teaspoons dehydrated Blendfresh 12 Fruits & Veggies (orange or green) 1 Tablespoon extra virgin olive oil 2 handfuls ice cube
1/2 scoop Plant Protein Powder
1 —
1 1/2 teaspoons dehydrated Blendfresh 12 Fruits & Veggies (orange or green) 1 Tablespoon extra virgin olive oil 2 handfuls ice cube
1/2 teaspoons dehydrated Blendfresh
12 Fruits & Veggies (orange or green)
1 Tablespoon extra virgin olive oil 2 handfuls ice cubes
Ingredients:
1/4 cup firmly packed brown sugar
1/2 cup honey 1/3 cup chopped figs 2/3 cup butter or margarine 2 large eggs 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2 tablespoons chopped figs 1/4 teaspoon ground nutmeg 1 1/2 cups all - purpose flour 1 1/3 cups quick - cooking oats 1/2 cup chopped walnut
1/2 cup
honey 1/3 cup chopped figs 2/3 cup butter or margarine 2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2 tablespoons chopped figs 1/4 teaspoon ground nutmeg 1 1/2 cups all - purpose flour 1 1/3 cups quick - cooking oats 1/2 cup chopped walnut
1/2 teaspoon salt
1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2 tablespoons chopped figs 1/4 teaspoon ground nutmeg 1 1/2 cups all - purpose flour 1 1/3 cups quick - cooking oats 1/2 cup chopped walnut
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract 2 tablespoons chopped figs 1/4 teaspoon ground nutmeg 1 1/2 cups all - purpose flour 1 1/3 cups quick - cooking oats 1/2 cup chopped walnut
1/2 teaspoon vanilla extract 2 tablespoons chopped figs
1/4
teaspoon ground nutmeg
1 1/2 cups all - purpose flour 1 1/3 cups quick - cooking oats 1/2 cup chopped walnut
1/2 cups all - purpose flour
1 1/3 cups quick - cooking oats
1/2 cup chopped walnut
1/2 cup chopped walnuts