Not exact matches
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
1/4 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
1/4 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
1/4 cup freshly squeezed orange juice about 3
cups grated parsnips
1 1/2
cups walnuts or pecans — chopped
--
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
1/4 cup honey —
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
1/4 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
1/4 teaspoon salt
1/3
cup (32 grams)
almond flour or finely ground
almonds 1/2
cup (
120 grams) milk
2
cups blanched
almond flour 2 tablespoons coconut
flour 1/4 cup golden flaxseed meal 1/4 teaspoon kosher salt 1 1/2 teaspoons baking soda 5 (1/4 cups) of chia gel 1/4 cup coconut oil (melted) 1 tbsp of xylitol 1 tbsp apple cider vinega
1/4 cup golden flaxseed meal
1/4 teaspoon kosher salt 1 1/2 teaspoons baking soda 5 (1/4 cups) of chia gel 1/4 cup coconut oil (melted) 1 tbsp of xylitol 1 tbsp apple cider vinega
1/4 teaspoon kosher salt
1 1/2 teaspoons baking soda 5 (
1/4 cups) of chia gel 1/4 cup coconut oil (melted) 1 tbsp of xylitol 1 tbsp apple cider vinega
1/4 cups)
of chia gel
1/4 cup coconut oil (melted) 1 tbsp of xylitol 1 tbsp apple cider vinega
1/4 cup coconut oil (melted)
1 tbsp
of xylitol
1 tbsp apple cider vinegar
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
1/4 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
1/4 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 essence
2 ripe bananas
1/3
cup of vanilla, lemon or plain Chobani
1 cup of vanilla
almond milk
1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat
1/4 cup of white sugar
1.5 teaspoons baking soda
1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa
1 cup of all - purpose
flour (I used King Arthur)
1 cup of whole wheat
flour (I used King Arthur)
1 - 2
cups of freshly washed blueberries (tossed in some
flour to coat)
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
1/4 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
1/4 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
1/4 cup of toasted slivered or sliced
almonds.
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
1/4 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)
(I used
1.5
cups of whole
almonds, 2 tablespoons coconut
flour,
1/4 cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.
1/4 cup of whole flaxseeds,
1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.
1/4 teaspoon salt,
1.5 teaspoons baking soda, 5 large eggs,
1/4 cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.
1/4 cup coconut oil, 2 packets
of stevia, and
1 tablespoon
of apple cider vinegar in the Magic Loaf Pan.)
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
1/4 cup of creamy peanut butter
1 cup of almond milk 2 tablespoons
of butter 2 eggs
1/2
cup dark chocolate chips (optional)
For the Macarons:
1 cup Confectioners» Sugar 3/4
cup Almond Flour 2 large Egg Whites, at room temperature Pinch
of Cream
of Tartar
1/4 cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor
1/4 cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)
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
1/4 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
1/4 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
1/4 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 soda
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
1/4 cup brown sugar
1/2
cup sugar 3/4
cup vegan chocolate chips
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2
1/4 cups (315g) 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
1/4 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
1/4 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 (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
1/4 teaspoon vanilla extract pinch
of salt
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)
1/4 cup and I added additional egg and half
of a banana (plus the rest
of your ingredients
of course).
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (
105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4
cup (75g)
almond meal (finely ground
almonds)
1/3
cup (46g) all purpose
flour pinch
of salt 5 egg whites
100g unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant
1/4 cup (35g) blueberries, fresh or frozen (unthawed)
1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant
1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
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
1/4 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
1/4 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
1/4 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
1/4 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
1/4 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 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple 2 eggs 8 dates
1 tbsp
of coconut oil or butter
1/4 cup of orange or apple juice 2 cups blanched almond flour 1 tsp baking soda 1/3 tsp sal
1/4 cup of orange or apple juice 2
cups blanched
almond flour 1 tsp baking soda
1/3 tsp salt
Ingredients: 2
cups oats 3 ripe bananas
1 tablespoon cinnamon
1/4 cup of cacao nibs 1/4 cup goji berries 1/4 cup quinoa flour (you could substitute for brown rice flower, almond meal..
1/4 cup of cacao nibs
1/4 cup goji berries 1/4 cup quinoa flour (you could substitute for brown rice flower, almond meal..
1/4 cup goji berries
1/4 cup quinoa flour (you could substitute for brown rice flower, almond meal..
1/4 cup quinoa
flour (you could substitute for brown rice flower,
almond meal..)
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
1/4 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
1/4 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
1/4 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 cranberries
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
1/4 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 chips
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About
15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta
18 ounces firm tofu 3 tablespoons nutritional yeast
1 tablespoon dried basil
1 tablespoon oregano
1 tablespoon garlic powder Salt and pepper to taste Cheese sauce
1 cup of water
1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to tast
1/4 cup roasted red peppers
1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to tast
1/4 cup raw
almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to tast
1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat
flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
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
1/4 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
1/4 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
1/4 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
1/4 cup unsweetened applesauce 8 pitted dates (pureed)
1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil
1/4 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
1/4 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 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 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
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 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
1/4 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)
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
1/4 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 extract
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
1/4 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) 3/4
cup (about
110g)
of blanched whole
almonds (which can be either bought or made by soaking whole
almonds in hot water for
15 minutes until the skins can be easily slipped off) 2) 2/3
cup of sugar 3) 2 large eggs 4)
1 teaspoon
of pure vanilla extract 5)
1 teaspoon
of baking powder 6)
1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small pieces (you can also use chocolate chips
1/4 teaspoon
of salt 7)
1 3/4
cup of all - purpose
flour 8) 2/3
cup (about
110g)
of chocolate, chopped into small pieces (you can also use chocolate chips)
1 3/4
cup of spelt
flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery)
1 teaspoon
of apple cider vinegar
1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder
1 1/2 teaspoon
of baking powder
1 tablespoon
of runny and smooth peanut butter
1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea sal
1/4 cup of melted coconut oil
1/4 cup of maple syrup A pinch of sea sal
1/4 cup of maple syrup A pinch
of sea salt
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
1/4 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
1/4 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
1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices
of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
1)
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
1/4 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 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
1/4 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
1/4 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
1/4 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
1/4 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
1/4 cup) sliced
almonds 1 1/2 tbsp powdered sugar, to caramelize
1) Combine the dry ingredients (
almond flour / meal, tapioca
flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about
1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hone
1/4 cup of batter in the middle
of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
Grated zest and juice
of 1 orange 3/4
cup buttermilk 2 large eggs 3 Tbsp honey
1 stick (8 Tbsp) unsalted butter, melted and cooled
1/3
cup apple sauce 2
cups all - purpose
flour 2-
1/2 tsp baking powder
1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional
1/4 tsp baking soda
1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional
1/4 tsp salt
1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional —
1/3
cup sliced
almonds, for topping (optional)
1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almond
1/4 cup unflavoured whey protein
1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almond
1/4 cup ground
almonds (plus a bit extra, if you need to dry out the mix later)
1tbsp high protein nuts n more white chocolate peanut butter
1tbsp coconut
flour 1 - 2caps valencian orange oil (mine came from Asda)
1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest
of half an orange 50g white chocolate 6 flaked
almonds
For scones 3
cups old - fashioned oats
1/2
cup coconut
flour 1/4 cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4 cup + 2 tablespoons chilled coconut oil 1 cup cold unsweetened almond milk 1/2 cup halved cranberries Zest of 1 orang
1/4 cup + 2 tablespoons cane sugar
1 tablespoon baking powder
1 teaspoon sea salt
1/4 cup + 2 tablespoons chilled coconut oil 1 cup cold unsweetened almond milk 1/2 cup halved cranberries Zest of 1 orang
1/4 cup + 2 tablespoons chilled coconut oil
1 cup cold unsweetened
almond milk
1/2
cup halved cranberries Zest
of 1 orange
For the crust: 3/4
cup pecans
1/4 cup almond flour 1 teaspoon cinnamon 1 tablespoon coconut oil 1/2 heaping cup soft pitted dates Dash of sea sal
1/4 cup almond flour 1 teaspoon cinnamon
1 tablespoon coconut oil
1/2 heaping
cup soft pitted dates Dash
of sea salt
2
cups high - protein, gluten - free
flour blend or gluten - free
flour blend
of choice
1 teaspoon baking soda 2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup gluten - free oats 1 egg or flax gel * 1 cup buttermilk or milk of choice (rice, hemp, soy, almond
1/4 cup gluten - free oats
1 egg or flax gel *
1 cup buttermilk or milk
of choice (rice, hemp, soy,
almond)
1 cup of wheat
flour contains a whopping 73g net carbs compared to
10g net carbs in
1 cup of almond flour, and 6g net carbs in the equivalent
1/4 cup of coconut flour (40 % less than almond flour)
1/4 cup of coconut
flour (40 % less than
almond flour).
1) 2
1/2
cups of almond flour /
almond meal 2) 2 teaspoons
of baking powder 3)
1/2 teaspoon
of ground cinnamon 4)
1/4 teaspoon of salt 5) 1 cup of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7) 1/4 cup of honey 8) 1/4 cup of butter or coconut oil (melted) 9) 2 teaspoons of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup of chopped dark chocolate bit
1/4 teaspoon
of salt 5)
1 cup of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7)
1/4 cup of honey 8) 1/4 cup of butter or coconut oil (melted) 9) 2 teaspoons of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup of chopped dark chocolate bit
1/4 cup of honey 8)
1/4 cup of butter or coconut oil (melted) 9) 2 teaspoons of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup of chopped dark chocolate bit
1/4 cup of butter or coconut oil (melted) 9) 2 teaspoons
of pure vanilla extract
10)
1/2
cup chopped walnuts
11)
1/2
cup of chopped dark chocolate bits
1.5 flax eggs (
1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water)
1 very ripe banana
1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional
1/4 cup coconut oil
1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional
1/4 cup maple syrup (agave would work as well)
1 medium pear (grated with skin on) and place in a small colander and remove most
of the water
1/2 tsp sea salt
1.5 tsp baking soda
1 tsp ground cinnamon
1/2 c + 2 tablespoons
almond or cashew milk 2 carrots, grated 2/3
cup gluten free rolled oats
1/2
cup almond meal
1 cup gluten free
flour (I used Bob's Redmill) Walnuts for topping (optional)
1 cup brown rice
flour 1/2
cup tapioca
flour 1/2
cup almond flour 1 cup oat
flour 1 &
1/4 cup brown sugar 1/2 cup coconut flakes 1/4 cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4 cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk, rice milk, etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped of bean
1/4 cup brown sugar
1/2
cup coconut flakes
1/4 cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4 cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk, rice milk, etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped of bean
1/4 cup chia seeds
1 tablespoon cinnamon
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda 3/4
cup olive or coconut oil
1 tablespoon apple cider vinegar 6 tablespoons soy milk (or
almond milk, rice milk, etc)
1 tablespoon Kahlua liquor
1 vanilla bean, split and scraped
of beans
175g or
1.5 sticks dairy free margarine (or butter) 200g /
1 cup sugar 2 large eggs 450g / 3 &
1/4 cups all purpose gluten free flour blend 1 tsp xanthan gum (omit if included in your flour blend) 1 teaspoon gluten free baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag of hard clear candies (like Jolly Ranchers
1/4 cups all purpose gluten free
flour blend
1 tsp xanthan gum (omit if included in your
flour blend)
1 teaspoon gluten free baking powder
1/2 tsp vanilla extract
1/2 tsp
almond extract
1 lb bag
of hard clear candies (like Jolly Ranchers)
1) 3
cups of almond meal / ground
almonds /
almond flour 2) 2 teaspoons
of gluten free baking powder (or 3/4 teaspoon
of baking soda) 3)
1/4 cup (60g) of butter, room temperature 4) 1 heaped tablespoon of honey 5) 1 teaspoon of pure vanilla extract 6) 2 egg
1/4 cup (60g)
of butter, room temperature 4)
1 heaped tablespoon
of honey 5)
1 teaspoon
of pure vanilla extract 6) 2 eggs