Not exact matches
1/2
cup / 85 g uncooked quinoa, soaked for
12 to 24 hours in
1 cup filtered water
1/2
cup / 45 g rolled
oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut
1 cup / 250 ml unsweetened almond milk
1 egg or
1 tsp chia seeds soaked in
1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/4 cup filtered water for
15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking)
1/2 tsp ground vanilla
1 tsp baking powder
1/2 tsp cinnamon zest
of 1 lemon
Apple Oatmeal
1 cup rolled
oats 1 cup unfiltered and unsweetened apple juice / cider (or milk
of choice or water)
1 1/2
cup water 2 tbsp almonds, finely chopped
1/2 tsp ground cinnamon
1/2 tsp freshly ground cardamom
1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/4 tsp ground vanilla 3 tbsp butter (or coconut oil)
10 -
15 almonds, chopped a large pinch salt
3
cups of gluten free rolled
oats 3/4
cup of walnut halves 2 tbl
of maple syrup or
1/4 cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2 cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3 cup of vegan chocolate chip
1/4 cup of coconut sugar
1 tbl
of hemp hearts
1 tsp
of vanilla extract
1.5 tsp
of baking soda
1 tsp
of ground cinnamon
1/4 tsp of sea salt 2 cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3 cup of vegan chocolate chip
1/4 tsp
of sea salt 2
cups of filtered water
1 dark chocolate, vegan bar, chopped or
1/3
cup of vegan chocolate chips
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free)
1/2
cup (65 g) hazelnuts
1 1/2
cup (
120 g) quick
oats (make sure to use certified gluten free if that is a concern)
1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons +
1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (
18 g) golden flax meal Zest
of 2 medium blood oranges
1/2 teaspoon cardamom
1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/4 teaspoon sea salt
1/2
cup + 3 tablespoons (
150 g) unsalted butter 2 tablespoons heavy cream
1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/4 cup molasses (not blackstrap)
1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
Ingredients:
100 grams (
1 cup) whole
oats 25 grams (
1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp
1/4 cup) toasted pumpkin seeds 25 grams (
1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp
1/4 cup) toasted almonds, coarsely chopped 25 grams (
1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp
1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch
of salt 80 grams smooth peanut butter
100 grams
of honey or date syrup
1/2 tsp.
1 cup oat flour (You can make your own by finely grinding
oats in a food processor)
1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice
1/4 cup ground flax seed
1 -
1.5 tsp sea salt * see notes above
1/4 cup olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice
1/4 cup olive oil
1/2
cup water
1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds
of your choice)
Definitely do NOT use quick
oats)
1/2 lemon (use rind and juice)
1/4 cup of blueberries 1 tsp coconut flour (topping) Coconut oil (I use the spray, just to lightly grease the ramekin
1/4 cup of blueberries
1 tsp coconut flour (topping) Coconut oil (I use the spray, just to lightly grease the ramekin)
Ingredients:
1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories)
1 egg white 2 tsp truvia / stevia
1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats
1/4 tsp baking powder
1/2
cup of oats (Stick with rolled
oats.
3/4
cup rolled
oats 1 cup almond meal
1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds
1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch
of salt
1 egg, beaten (or
1 flax egg if vegan **)
1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds
1/4 cup coconut oil, melted
1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds
1/4 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/3
cup pure maple syrup +
1/2 tablespoon, divided
1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in
1/4 inch rounds
1/4 inch rounds.
3/4
cup rolled
oats (quick - cooking or old - fashioned will work; instant might get a little dusty)
1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefe
1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed
of your choice
1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefe
1/4 cup dark or light brown sugar (for low - to - moderate sweetness)
1/8 teaspoon ground cinnamon Few pinches sea salt
1 large egg white 2 teaspoons water (adjusted from
1 T) 2
cups (approximately
1/2 pound) walnuts, pecans or nuts that you prefer
1 1/2
cups rolled
oats 1 1/2
cups milk
of choice, dairy or non-dairy
1/2
cup canned pumpkin
1 1/2 -2 tablespoons maple syrup
1 1/2 teaspoons ground cinnamon *
1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toaste
1/4 teaspoon ground ginger *
1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toaste
1/4 teaspoon ground cloves * pinch
of salt
1 cup Greek yogurt, I used 2 % (optional)
1/2
cup chopped walnuts, toasted
1 cup of oat flour 2
cups of rolled
oats (not instant)
1 teaspoon
of cinnamon
1/4 teaspoon of nutmeg 1/4 teaspoon of salt 1/4 cup of chia seed
1/4 teaspoon
of nutmeg
1/4 teaspoon of salt 1/4 cup of chia seed
1/4 teaspoon
of salt
1/4 cup of chia seed
1/4 cup of chia seeds
1 cup vanilla (or plain) brown rice protein
1/2
cup quinoa flakes 3/4
cup gluten - free
oats (or buckwheat)
1 cup egg whites
1 cup of coconut milk (from the carton)
1/4 cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after
1/4 cup applesauce 2 teaspoons baking powder
1 teaspoons baking soda
1/2 grated apple (added after blending the above)
1 large grated carrot (also added after blending the above)
1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after
1/4 cup chopped walnuts (also added after)
1/4 cup of chopped macadamia nuts (also added after
1/4 cup of chopped macadamia nuts (also added after)
1 cup (gluten - free or regular)
oats 1/2
cup vanilla or coffee flavored whey protein powder
1/4 cup vanilla pea protein, rice protein or casein protein powder 1/4 cup chopped nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code of POWMP to get 10 % off!
1/4 cup vanilla pea protein, rice protein or casein protein powder
1/4 cup chopped nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code of POWMP to get 10 % off!
1/4 cup chopped nuts
1/2 tablespoon coffee extract or essence (optional but lovely)
1/2 tablespoon toffee flavdrops (or your sweetener
of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code
of POWMP to get
10 % off!)
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
1/4 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
1/4 cup semisweet chocolate chips
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..)
Combine
1/3
cup of oats,
1 cup of unsweetened almond milk, pinch
of cinnamon,
1/4 tsp vanilla, 5 chopped dates, and 1 tbsp chia
1/4 tsp vanilla, 5 chopped dates, and
1 tbsp chia.
Flatbread Pizza Crust
1 1/2
cup sprouted quinoa
1/4 cup sprouted amaranth 1 cup raw sprouted oats (or the same amount of quinoa and amaranth combined) 1/4 cup golden flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice of 1 lemon 1/4 cup olive oi
1/4 cup sprouted amaranth
1 cup raw sprouted
oats (or the same amount
of quinoa and amaranth combined)
1/4 cup golden flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice of 1 lemon 1/4 cup olive oi
1/4 cup golden flax seeds
1/2
cup sprouted sunflower seeds
1/2
cup hemp seeds
1 cup purified water
1/4 cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice of 1 lemon 1/4 cup olive oi
1/4 cup Irish moss gel
1 teaspoon salt
1 tablespoon honey juice
of 1 lemon
1/4 cup olive oi
1/4 cup olive oil
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
1 cup of old fashioned rolled
oats (I use gluten free organic) 2/3
cup of toasted coconut flakes
1/2
cup of nut butter (almond, peanut — whatever you have on hand)
1/3
cup of agave, maple syrup or honey
1.5 teaspoon vanilla extract
1 tablespoon
of protein powder (I used vanilla Designer Whey)
1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cu
1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you
1/4 to 1/2 cu
1/4 to
1/2
cup
5
cups rolled
oats, preferably thick - cut (if you're gluten - sensitive, be sure to use
oats marked gluten - free)
1 cup whole raw almonds
1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..
1/4 teaspoon ground cardamom 2/3
cup unsweetened applesauce
1/3
cup extra virgin olive oil
1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..
1/4 c maple syrup
1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..
1/4 cup coconut palm sugar (or increase maple syrup to
1/2
cup) Zest
of one organic orange 2 teaspoons vanilla paste, or
1 tablespoon vanilla extract
1 cup dried fruit
of choice (raisins, cranberries, etc..)
9 tablespoons
of ground flax seed meal
1/4 cup of brown sugar 1/4 cup of agave nectar or maple syrup 1 egg 1 tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used organic) 2 tablespoons of organic cocoa nib
1/4 cup of brown sugar
1/4 cup of agave nectar or maple syrup 1 egg 1 tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used organic) 2 tablespoons of organic cocoa nib
1/4 cup of agave nectar or maple syrup
1 egg
1 tablespoon
of water
1/2
cup whole wheat flour (King Arthur)
1/2 teaspoon salt
1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used organic) 2 tablespoons of organic cocoa nib
1/4 teaspoon
of baking soda
1.5
cups of rolled
oats (I used organic) 2 tablespoons
of organic cocoa nibs
1/4 cup pure maple syrup 1/4 cup brown sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened coconut flakes 1 cup dried cherrie
1/4 cup pure maple syrup
1/4 cup brown sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened coconut flakes 1 cup dried cherrie
1/4 cup brown sugar, packed
1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened coconut flakes 1 cup dried cherrie
1/4 cup vegetable oil
1/8 teaspoon ground nutmeg Pinch
of salt 3
cups old fashioned or rolled
oats 1 cup sliced almonds
1 cup unsweetened coconut flakes
1 cup dried cherries
2/3
cup raisins, optional
1 cup water 2
cups old - fashioned
oats (certified gluten - free, if needed) 2/3
cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrot
1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract
1/3
cup pure maple syrup
1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrot
1/4 cup (
1/2 stick) unsalted butter, melted
1 1/2
cups milk
of choice
1 1/2
cups grated carrots
Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles,
1 cup (80 grams)
of rolled
oats, 2 tablespoons (
16 grams)
of peanut butter powder,
1/4 cup (30 grams) of sifted cocoa powder or shredded coconut
1/4 cup (30 grams)
of sifted cocoa powder or shredded coconut.
2
1/3
cups of gluten free
oats (I used Bob's Red Mill rolled gluten free
oats)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon
of salt 3 - 4 bananas (very ripe is best)
1 tablespoon
of vanilla extract or paste
1/4 cup of unsweetened applesauce 1/4 cup of maple syrup, agave or honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer
1/4 cup of unsweetened applesauce
1/4 cup of maple syrup, agave or honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer
1/4 cup of maple syrup, agave or honey (for vegetarian option)
1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer
1/4 cup of hemp hearts (optional for extra protein)
1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer
1/4 -
1 / 2
cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
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)
If I had to guess, I would say that I added about
1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray
1/4 cup to
1/3
cup of oats, cashews, and coconut flour to about
1 1/2
cups of the bean - olive - sweet potato mixture, formed it into four patties, about
1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple
of minutes in a skillet liberally coated with non-stick spray.
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, choppe
1/4 cup of oats 1/2
cup of ground almonds
1/2
cup of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar
1 tablespoon
of milled flaxseeds + 3 tablespoons
of water
1/2 teaspoon
of baking soda
1/2 teaspoon
of bicarbonate
of soda
1/2 teaspoon
of cinnamon powder
1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, choppe
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, choppe
1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
super healthy whole foods granola 250 ml /
1 cup dates, soaked
100 ml /
1/2
cup tahini date soaking water 750 ml / 3
cups oats 250 ml /
1 cup mixed nuts (i used cashews, almonds, and hazelnuts), very roughly chopped
100 ml /
1/2
cup prunes, chopped
100 ml /
1/2
cup organic raisins
100 ml /
1/2
cup sunflower seeds 50 ml /
1/4 shredded coconut 1/2 tsp cinnamon a pinch of cardamom (optional
1/4 shredded coconut
1/2 tsp cinnamon a pinch
of cardamom (optional)
1/4 cup of rolled oats 1/2 teaspoon of cinnamon 1 cup of apple cider or juice 4 tablespoons pure maple syrup for drizzling 1 tablespoon of butter (optional), cut into 4 cube
1/4 cup of rolled
oats 1/2 teaspoon
of cinnamon
1 cup of apple cider or juice 4 tablespoons pure maple syrup for drizzling
1 tablespoon
of butter (optional), cut into 4 cubes
Happy birthday mom!!!! Granola: 3
cups old fashioned
oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1
1/4 cup flax seed meal
1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1
1/4 cup wheat germ
1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1
1/4 cup slivered almonds
1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1
1/4 cup chopped pecans or walnuts
1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1
1/4 cup sunflower seeds
1 - 2 teaspoons
of cinnamon (depending on your preference)
1/2
cup apple juice
1 - 2 tablespoons honey (depending on how sweet you want it)
1 tablespoon brown sugar 2 teaspoons canola oil
1 teaspoon vanilla extract
1 cup dried fruit Directions: Preheat oven to 300
1.
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)
Zucchini Bread:
1 3/4
cups all purpose flour
1/4 cup oats 2 tsp baking powder 1 tsp baking soda 2/3 cup sugar (I did a mix of brown and white)..
1/4 cup oats 2 tsp baking powder
1 tsp baking soda 2/3
cup sugar (I did a mix
of brown and white)...
What's in it: —
1 can chickpeas, rinsed, drained and dried well (* you can also soak
1 cup of dried chickpeas in water overnight)-- 2
cups cubed butternut squash —
1/2 onion — 3 cloves garlic —
1/2
cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled
oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric —
1/2 teaspoon cumin —
1/2 teaspoon salt —
1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference
1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
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
1) 225g
of butter 2)
1 cup of sugar 3)
1 cup of self - raising flour 4) 2
cups of quick cooking
oats 5) Optional:
1/4 teaspoon of chopped pecans (or any other type of nut or dried fruit you fancy
1/4 teaspoon
of chopped pecans (or any other type
of nut or dried fruit you fancy)
1/2
cup all - purpose flour
1 cup old - fashioned
oats 1/4 cup light brown sugar 1/4 cup pine nuts Zest of 1 lemon 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter 1 cup fresh or frozen blueberrie
1/4 cup light brown sugar
1/4 cup pine nuts Zest of 1 lemon 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter 1 cup fresh or frozen blueberrie
1/4 cup pine nuts Zest
of 1 lemon
1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter 1 cup fresh or frozen blueberrie
1/4 teaspoon salt
1/2
cup (
1 stick) unsalted butter
1 cup fresh or frozen blueberries
*
1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional
1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup *
1/2
cup (
100 g) packed light brown sugar *
1/2
cup (
120 ml water) *
1 teaspoon medium grain kosher salt *
1 teaspoon vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking
oats *
1 1/2
cups (
140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4
cup (65 g) flaked coconut, sweetened or not *
1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional
1/4 cup (35 g) raw, hulled sunflower seeds *
1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional
1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon *
1/2
cup (70 g) finely chopped candied ginger *
1/2
cup (70 g) raw pepitas *
1 cup (
150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1/4 cup of sunflower seeds (soaked for an hour) 1/4 cup of pumpkin seeds (soaked for an hour) 1/3 cup of oats 5 dates 1 tbsp of gogi berries 1 tsp of maca powder 1 tsp of unsweetened, shredded coconut 1 tbsp of coconut water 1 tbsp of protein powder 1 tsp of vanilla extract (if you have vanilla beans, even better!
1/4 cup of sunflower seeds (soaked for an hour)
1/4 cup of pumpkin seeds (soaked for an hour) 1/3 cup of oats 5 dates 1 tbsp of gogi berries 1 tsp of maca powder 1 tsp of unsweetened, shredded coconut 1 tbsp of coconut water 1 tbsp of protein powder 1 tsp of vanilla extract (if you have vanilla beans, even better!
1/4 cup of pumpkin seeds (soaked for an hour)
1/3
cup of oats 5 dates
1 tbsp
of gogi berries
1 tsp
of maca powder
1 tsp
of unsweetened, shredded coconut
1 tbsp
of coconut water
1 tbsp
of protein powder
1 tsp
of vanilla extract (if you have vanilla beans, even better!)
Ingredients: 2 packed
cups pitted Medjool dates
1 cup old fashioned rolled
oats 1/2
cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from
1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract
1/4 teaspoon ground ginger (optional) Pinch of sea sal
1/4 teaspoon ground ginger (optional) Pinch
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)
Serves
1 Time: 5 Minutes Ingredients:
1/4 cups oats 1/4 cup 100 % pure pumpkin (not pumpkin pie filling) 1 cup of filtered water 1 1/2 tablespoons of honey or other sweetener 1/4 teaspoon pumpkin pie spice 1/2 tablespoon chia seeds 1/2 tablespoon chocolate chip
1/4 cups oats 1/4 cup 100 % pure pumpkin (not pumpkin pie filling) 1 cup of filtered water 1 1/2 tablespoons of honey or other sweetener 1/4 teaspoon pumpkin pie spice 1/2 tablespoon chia seeds 1/2 tablespoon chocolate chip
1/4 cup 100 % pure pumpkin (not pumpkin pie filling)
1 cup of filtered water
1 1/2 tablespoons
of honey or other sweetener
1/4 teaspoon pumpkin pie spice 1/2 tablespoon chia seeds 1/2 tablespoon chocolate chip
1/4 teaspoon pumpkin pie spice
1/2 tablespoon chia seeds
1/2 tablespoon chocolate chips
Modifications were: - used traditional
oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept
1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening
1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead
of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced
1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe
1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.
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)
1/4 cup rolled oats 1 tbsp chia seeds 2 tbsp Harvest Morn milled linseed 1/2 cup GOOD Hemp Milk One small banana, sliced 1 tbsp Sweet Freedom or equivalent A sprinkling of pumpkin seed
1/4 cup rolled
oats 1 tbsp chia seeds 2 tbsp Harvest Morn milled linseed
1/2
cup GOOD Hemp Milk One small banana, sliced
1 tbsp Sweet Freedom or equivalent A sprinkling
of pumpkin seeds
Streusel topping 2 tablespoons
of the dry mix (see instructions)
1/4 cup old - fashioned oats 1/4 teaspoon ground cinnamon 1 tablespoon brown sugar Dulce de leche, optional (lessons learned: Drizzle after baking!
1/4 cup old - fashioned
oats 1/4 teaspoon ground cinnamon 1 tablespoon brown sugar Dulce de leche, optional (lessons learned: Drizzle after baking!
1/4 teaspoon ground cinnamon
1 tablespoon brown sugar Dulce de leche, optional (lessons learned: Drizzle after baking!)
1 cup rolled
oats 2/3
cup unsweetened shredded coconut, toasted 3 tablespoons ground flax
1/2
cup seeds (I did a combo
of sunflower, sesame and pepitas)
1/2
cup dried fruit (I used a dried berry mix from Trader Joe's)
1/2
cup peanut butter
1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating
1/4 cup pure maple syrup
1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
2 tbsp oat flour (or blend rolled
oats into flour in a food processor or spice grinder) 2 tbsp coconut flour
1/2
cup protein powder (I used Hemp Pro 70)
1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot wate
1/4 cup cocoa powder
1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot wate
1/4 cup grated zucchini
1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot wate
1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was)
1/2 tsp baking soda
1 tsp cinnamon 3/4 tsp ground flax seeds
1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot wate
1/4 cup agave or your choice
of sweetener
1/4 cup chocolate chips 3/4 cup hot wate
1/4 cup chocolate chips 3/4
cup hot water
Ingredients:
1.5 flax eggs (
1.5 Tbsp flaxseed meal + 4 Tbsp water)
1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut piece
1/4 cup olive oil
1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut piece
1/4 cup maple syrup 3/4
cup pumpkin puree (not pie filling)
1/2
of a medium ripe banana, mashed
1/2
cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor
1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2
cup water
1 cup +
1 Tbsp gluten free rolled
oats 1/2
cup +
1 Tbsp almond meal (ground from raw almonds)
1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut piece
1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces