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
1/4 cup olive oil
1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
3/4
cup almond milk
1 teaspoon coconut sugar
1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons
almond milk
1 cup (
140 g) buckwheat flour
1 cup (
120 g) tapioca flour
1/2
cup (70 g) millet flour
1 1/2 teaspoon salt
1/4 cup olive oil 1 tablespoon nigella seed
1/4 cup olive oil
1 tablespoon nigella seeds
Add the
almond flour to the oat flour along with
1/2
cup raisins,
1 tsp ground cinnamon,
1/4 tsp ground cloves and 1/4 tsp ground nutmeg
1/4 tsp ground cloves and
1/4 tsp ground nutmeg
1/4 tsp ground nutmeg.
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
1/4 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
Creamy Apple - Anise Soup 2
cups almond milk
1 fennel bulb — roughly chopped
1 large apple (any kind)-- cored and roughly chopped, reserve
1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to tast
1/4 for garnish
1 handful fresh cilantro leaves
1/2 small chili pepper — seeded
1/2 teaspoon ground coriander freshly ground black pepper and salt to taste
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
1/4 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
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
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
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/4 teaspoon ground nutmeg seeds of
1 cardamom pod
1/4 teaspoon hot pepper flake
1/4 teaspoon hot pepper flakes
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
1/4 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 dusting
4 tablespoons Coconut Oil 4 tablespoons
Almond Butter
1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 1/2
cup Oat Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1
1/4 cup raw pumpkin seeds or any nuts like
almonds, walnuts, pecans, etc.
1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1
1/4 cup dark chopped chocolate — chilled
1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one
15 oz can black beans, about
1 3/4
cups — rinsed and drained well, or the same amount of cooked black beans
1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted
1 tablespoon chia seeds
1 teaspoon vanilla extract pinch of salt
1.
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
1/2
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
Crust
1 cup almonds — soaked overnight
1/2
cup cashews — soaked for 4 hours
1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea sal
1/4 cup coconut flakes
1/2
cup soft dates — pitted, more if needed
1 teaspoon vanilla extract pinch of sea salt
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
Ingredients:
1 Cup Oats
1/3
Cup Coconut Oil
1/2
Cup Pecans 6 Dates
1/4 Cup Molasses 1/3 Cup Shredded Coconut 4 Tbsp Maple Syrup 1/4 Cup Almond Butter 1/2 Cup Dried Cranberries 1 Tsp Cinnamo
1/4 Cup Molasses
1/3
Cup Shredded Coconut 4 Tbsp Maple Syrup
1/4 Cup Almond Butter 1/2 Cup Dried Cranberries 1 Tsp Cinnamo
1/4 Cup Almond Butter
1/2
Cup Dried Cranberries
1 Tsp Cinnamon
1/2
cup quinoa, rinsed well
1 cup coconut cream
1/4 cup water 1/8 teaspoon cinnamon 1 1/2 tbsp pure maple syrup * 1 tbsp almond
1/4 cup water
1/8 teaspoon cinnamon
1 1/2 tbsp pure maple syrup *
1 tbsp
almonds
1 apple
1/4 cup peanut butter 1/4 cup almonds, sliced 1/4 cup walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate chip
1/4 cup peanut butter
1/4 cup almonds, sliced 1/4 cup walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate chip
1/4 cup almonds, sliced
1/4 cup walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate chip
1/4 cup walnuts, chopped
1/4 cup shredded coconut 1/4 cup chocolate chip
1/4 cup shredded coconut
1/4 cup chocolate chip
1/4 cup chocolate chips
•
1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/4 cup coconut oil •
1/2
cup coconut sugar •
1 large egg •
1 tsp vanilla •
1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt •
1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/4 Tsp baking soda •
1/2
cup soy free chocolate chunks (or a good bar chopped up) •
1/2
cup nuts (walnuts / pecans would be best, I only had cashews) •
1/2
cup fresh cherries (pit and cut in half)
1 tablespoon coconut oil
1/8
cup cocoa powder
1/4 cup whey protein concentrate (unflavored) 1 tablespoon coconut flour 1/8 cup goji berries 1/8 cup almond milk (or coconut, hemp, or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below for subs
1/4 cup whey protein concentrate (unflavored)
1 tablespoon coconut flour
1/8
cup goji berries
1/8
cup almond milk (or coconut, hemp, or rice milk)
1/2 tbsp Myprotein toffee flavodrops (see Note
1 below for subs)
1 tbsp ground flax (or chia) seed
1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/4 cup hot water
1 1/2
cups oat bran
1/2
cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tbsp whole flax seed
1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/4 cup unsweetened applesauce
1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/4 cup almond milk
1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/4 cup soy yogurt * 3 tbsp coconut or safflower oil
1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/4 cup maple syrup
1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/4 cup brown sugar
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
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.
Cupcakes:
1 and 3/4
cups flour (I used spelt to make them wheat free)
1 cup sugar
1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2
cup vegetable oil
1 cup milk (I used unsweetened
almond milk since the cupcakes are already so sweet)
1 tbsp cider vinegar 2 tsp vanilla extracts
16 oreos (
1 packet) Icing:
1 cup non-dairy butter 3
cups icing sugar
1 tsp vanilla extract 8 oreos (
1/2 packet)
Serves:
1 Nutrition: 20
1 calories, 5.3 g fat (
1.2 g saturated fat), 26 mg sodium, 3
1.3 g carbs, 4.7 g fiber, 4.7 g sugar, 7 g protein (calculated with
1/3
cup blackberries and blueberries, unsweetened vanilla
almond milk,
1/4 teaspoon balsamic vinegar, 1 tbsp sliced almonds and 1 tbsp shredded unsweetened coconut
1/4 teaspoon balsamic vinegar,
1 tbsp sliced
almonds and
1 tbsp shredded unsweetened coconut)
2
cups cherry or grape tomatoes
1/3
cup almonds, lightly toasted
1 clove garlic
12 basil leaves
1 - 2 anchovies filets (or to taste) 2 tsp capers
1 pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground peppe
1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil
1 pound whole wheat penne pasta Coarse salt and freshly ground pepper
Lemon Cream Pie Oats (an overnight recipe, makes
1 big breakfast serving)
1/2
cup old fashioned oats
1/2
cup unsweetened
almond milk
1/2
cup water
1/4 cup plain Greek yogurt 1 tsp
1/4 cup plain Greek yogurt
1 tsp.
3/4
cup (
1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2
1/3
cups cake flour, plus more for pan 2
1/2
cups (
10 ounces) fresh cherries, pitted and halved
1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/4 cup plus
1 1/3
cups sugar
1 1/2 teaspoons baking powder 3/4 teaspoon salt
1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons
almond extract
1 1/2 teaspoons finely grated lemon zest
1 cup well - shaken buttermilk Powdered sugar
1/4 cup sliced almonds, toaste
1/4 cup sliced
almonds, toasted
1 cup sugar
1/3
cup light corn syrup 2 tablespoons water
1/4 teaspoon salt 1 1/2 cups raw almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled 1 tablespoon vanilla bean paste 1 teaspoon baking sod
1/4 teaspoon salt
1 1/2
cups raw
almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled
1 tablespoon vanilla bean paste
1 teaspoon baking soda
Ingredients 8 ounces chicken breast tenderloins (about 6 pieces)
1 cup almond flour
1 teaspoon salt
1 teaspoon pepper
1/4 c..
1/4 c...
Start with
1/4 cup of almond milk and if the consistency is too thick, add 1 tbsp at a time until it's at your desired thickness
1/4 cup of
almond milk and if the consistency is too thick, add
1 tbsp at a time until it's at your desired thickness.
Almond Tart Crust
1 1/4 cups (155 grams) all - purpose flour 1/2 cup (60 grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice wate
1/4 cups (
155 grams) all - purpose flour
1/2
cup (60 grams) sliced
almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice wate
1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (
115 grams) cold butter, cubed
1 large egg 2 tablespoons ice water
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g) flour
1/2 teaspoon baking powder
1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/4 teaspoon salt
1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature
1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2
1/2 teaspoons vanilla extract
18 whole unblanched (with skins)
almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely choppe
1/4 cup creamy
almond butter
1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely choppe
1/4 cup maple syrup
1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely choppe
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed
1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely choppe
1/4 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt 2
1/2
cups old - fashioned oats
1 1/2
cups unsweetened flaked coconut
1 cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
Ingredients
1/2
cup butter
1/2
cup cream cheese
1/2
cup sugar (or Xylitol)
1 egg 2 Tablespoons Vanilla Extract (or
Almond like my «error»)
1 Tablespoon water
1-
1/2
cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup blueberries
1/2
cup white chocolate chips
1/4 cup dark chocolate chip
1/4 cup dark chocolate chips
for the cake: ○ 3/4
cup brown rice flour ○
1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○
1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/4 tsp salt ○
1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○
1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○
1 tsp vanilla extract ○
1/2
cup unsweetened
almond milk ○ *
1 cup fresh blackberries *
Chocolate Peanut Butter CheesecakeCrust:
1 cup Anthony's
Almond Flour
1/4 cup Anthony's Coconut Flour 2 tablespoons..
1/4 cup Anthony's Coconut Flour 2 tablespoons...
--
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
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..
1/4 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..
1/4 cup Anthony's Cocoa Powder
1/4 cup honey 3 tablespoons Anthony's..
1/4 cup honey 3 tablespoons Anthony's...
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients
1 lbs Red Potatoes
1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes
1/4 cup Almond Milk, unsweetened
1 tbsp Olive Oil
1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped
1 stalk Celery, chopped
1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
1/2
cup raw whole
almonds 1/2
cup raw whole cashews
1 TB blackstrap molasses
1/4 tsp cinnamon 1/8 tsp ground ginger 1/8 tsp nutme
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
1/2
cup berries or unsweetened cherries (nutrition stats done with blueberries)
1 large handful (
1 ounce) spinach
1/4 cup unsweetened almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions
1/4 cup unsweetened
almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut
1/2
cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
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
Cookies —
1 1/2
cup ground
almonds (
180g)--
1/2
cup GF oat flour (60g)--
1 tbsp coconut sugar —
1ts cinnamon — pinch salt —
1/3
cup coconut oil, melted (65g)--
1/4 cup maple syrup — 1/2 tsp almond extrac
1/4 cup maple syrup —
1/2 tsp
almond extract
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.
• 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
1/4 teaspoon baking soda •
1/2 teaspoon apple cider vinegar
1.
4
cups raw oats (not quick or instant) 3/4
cup unsweetened coconut flakes
1/2 — 3/4
cup chopped nuts / seeds (I used
1/2
cup sliced
almonds, will add flax seeds next time)
1 cup dried fruit (I used sweetened dried cranberries)
1/4 tsp
1/4 tsp.
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)
Also, I used
1 cup regular flour;
1/4 cup almond flour & 1/4 cup tapioca flour
1/4 cup almond flour &
1/4 cup tapioca flour
1/4 cup tapioca flour.
(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.)