Not exact matches
I used
almond flour instead of buckwheat flour (2
cups almond + 1
cup coconut flour).
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons
coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or
almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
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 seeds
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon
coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Serve 1
cup full - fat greek yogurt (or
coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger into honey over low heat) 10 - 15
almonds, chopped ground cinnamon
Add oats, 1/4
cup coconut,
almond milk, chia egg (or regular egg),
coconut oil, vanilla, baking powder, and cinnamon.
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed into flour in a food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g
almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid
coconut oil, cut into dices 3 - 4 tbsp ice - cold water
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6
almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
1
cup of medjool dates (10 - 12 dates; 240g — 720kcal) 3/4 of a
cup of whole
almonds (170g — 1100kcal) 3/4 of a
cup of hazelnuts (130g — 852kcal) 2 tablespoons of chia seeds (120kcal) 2 tablespoons of ground flax seed (24g — 136kcal) 1 tablespoon of
coconut oil (12g — 117kcal) 1 tablespoon of hemp protein powder (13g — 40kcal) 1 tablespoon of raw cacao powder (6g — 20kcal)
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or
coconut milk 2 tablespoons
coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
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 dusting
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or
coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk of choice (we use oat milk or
almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
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
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.
Dry ingredients 1/2
cup (60 g)
almond flour 1/2
cup (65 g) fine
coconut flour 1/2
cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea salt
Vanilla Cream Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat of fresh young Thai
coconut 1/2
cup almond milk — homemade if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
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 — 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 lemon
1 - 2 tbsp olive oil or
coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull
almonds, chopped 2 tbsp lemon juice 4 tbsp raisins or finely chopped dates 150 g / 1
cup feta cheese (optional)
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 salt
First place one
cup each of the
almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of pumpkin seeds and sunflower seeds along with the salt,
coconut oil and water.
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 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 Cinnamon
Alternate milk beverages such as
almond, rice, hemp,
coconut and soy milk for example that are calcium fortified are also concentrated sources (generally in the range of 330 mg of calcium per
cup).
3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and
almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2
cup (125 ml) whole milk 1/2
cup (125 ml) unsweetened
coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios,
almonds, hazelnuts) 1/2
cup shredded
coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
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
almonds
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or
coconut sugar, 3 tablespoons
coconut oil, and 1/4 tsp sea salt.
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 chips
1
cup unsweetened shredded
coconut 1
cup almond flour 1/3
cup arrowroot flour 1 tablespoon cinnamon 1/2 teaspoons sea salt 1/3
cup coconut oil 1/3
cup water 1/3
cup maple syrup 1/2
cup organic Thompson raisins 1/2
cup chopped pecans
• 1/4
cup coconut oil • 1/2
cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T
coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit and cut in half)
1 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 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.
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.
the bottom 1
cup almond meal 1
cup desiccated
coconut 2 tablespoons honey * 3 tablespoons cacao or cocoa -LSB-...]
It's hard to say without having actually tested it, but I think I would try upping the arrowroot powder to 1/4
cup and use 2/3
cup almond flour instead of the
coconut flour.
Serves: 2 Nutrition: 354 calories, 19.9 g fat (11.4 g saturated fat), 22 mg sodium, 39.4 g carbs, 3.9 g fiber, 17.4 g sugar, 6.8 g protein (calculated with 1/2
cup coconut milk and without optional
almond butter)
And because he's not too fond of
coconut, I substituted 1
cup of
almond flakes.
INGREDIENTS 2
cups heavy cream 1 1/2
cups unsweetened cashew milk (or
almond or
coconut), divided 1/2
cup cocoa powder (for sup...
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or
coconut oil 1/4
cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
170 ml 2/3
cup coconut oil (liquid) 75g 1/2
cup sorghum flour 75g 1/2
cup brown rice flour (+ more to flour workspace) 30g 1/4
cup almond meal 45g 1/4
cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3
cup iced cold water
Serves: 1 Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 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)
I subed 1
cup almond flour (spooned into the measuring
cup) for the
coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.
If you're working with anyone that has a nut allergy then omit the ground
almonds and use a little under 1/4
cup additional
coconut flour.
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (
coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother)
3
cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or
coconut butter
I took your advice and used some cocoa powder (just kinda dumped some in), along with some
almond flour (1/3
cup) and just kinda winged it for the
coconut flour (few tablespoons)..
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan butter /
Coconut oil Optional Nuts (
Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.
2 eggs 1
cup oat flour (use gluten free oat flour for gluten free crepes) 1
cup milk of choice (regular,
almond, or
coconut) dash salt 1 tablespoon cane sugar or
coconut sugar (or stevia to taste) Cooking spray
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the
coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour,
almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely