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 juice
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
-- 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, optional
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...
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.
• 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.
3
cups fine ground blanched
almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp baking soda 1/4
cup coconut oil / palm shortening, softened or liquid 2 Tbls
honey 2 large US size eggs, room temp eggs Note: For best results use a high quality very fine ground
almond flour like THESE brands.
2
cups blanched
almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local
honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons butter 2 eggs, at room temperature 2
cups whole wheat pastry
flour (or your favorite gluten free pastry
flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
2 tablespoons butter, ghee, or coconut oil 3 eggs 3/4
cup whole milk or coconut milk 1/2
cup almond flour 1/4
cup arrowroot powder 2 tablespoons coconut sugar or
honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2
cup fresh or frozen organic blueberries
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons
honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched
almond flour 1
cup macadamia nut
flour (or use all
almond flour) 1/2
cup arrowroot or tapioca
flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
A couple of things though, I used
almond flour / meal (1 1/3
cup as recommended) and instead of
honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!
1/3
cup almond flour 1 banana 1/8
cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw
honey — instead of syrup raw pecans — shelled
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.
2
cups shredded coconut flakes 3 tbsp coconut
flour (or
almond meal) 1/3
cup +2 tbsp
honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4
cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)
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).
1/2
cup soft coconut oil 1/2
cup raw
honey 4 eggs (at room temperature) 2 tsp vanilla extract 3
cups almond flour 1 tablespoon aluminum free baking powder 1/3
cup...
1/3
cup almond flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar,
honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)
Oat Crumble 1/2
cup quick - cooking oats 1/4 cupsliced
almonds 1/4
cup firmly packed brown sugar 1/4
cup all - purpose
flour 3 tablespoons unsalted butter, at room temperature 2 tablespoons
honey 1/2 teaspoon ground cinnamon 1/4 teaspoon salt
gluten free if intolerant) 1
cup / 250 ml / 100 g
almond flour / meal 1/2
cup / 125 ml / 80 g rice
flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2
cup / 125 ml maple syrup or
honey 1 organic lemon, zest 3 eggs, separated 1
cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2
cups / 1/2 liter / 200 g blueberries
2
cups / 500 ml / 200 g
almond flour 1/2
cup / 125 ml / 75 g buckwheat
flour 1 tsp baking powder 2 - 3 tbsp poppy seeds 1/2 tsp sea salt 100 g butter 1/2
cup / 125 ml
honey or maple syrup 2 organic lemons, zest 3 eggs, separated 1
cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)
1
cup / 150 g
almonds 15 fresh soft medjool dates, pitted 5 tbsp coconut oil, room tempered 3 tbsp maple syrup, agave syrup or clear
honey 1 - 2 tsp ground ginger 1 tsp ground clove 2 tsp ground cinnamon 1
cup / 250 ml whole wheat spelt
flour 1/2 tsp baking soda
1
cup / 240 ml rolled oats 1/2
cup / 120 ml / 70 g ground
almond flour 2 tbsp corn starch a pinch sea salt 1/2 tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp maple syrup or
honey
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 extract
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
Cup Almond Flour 2 Tblspn Coconut Flour 1/4 Cup Flax Meal 1/2 tsp sea salt 1/2 tsp baking soda 1/4 (plus 1 Tblspn) grapeseed oil 1/8 cup honey 4 e
Cup Almond Flour 2 Tblspn Coconut
Flour 1/4
Cup Flax Meal 1/2 tsp sea salt 1/2 tsp baking soda 1/4 (plus 1 Tblspn) grapeseed oil 1/8 cup honey 4 e
Cup Flax Meal 1/2 tsp sea salt 1/2 tsp baking soda 1/4 (plus 1 Tblspn) grapeseed oil 1/8
cup honey 4 e
cup honey 4 eggs
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 extract
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)
I used Jule's GF
flour, 1/4
cup oat
flour in place of flax meal, sparkling water,
honey and used 1/4
cup almond meal instead of milk powder.
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
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) 3
cups almond flour 2) 3 large eggs 3) 1/2
cup honey 4) 1/2
cup butter or ghee or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1 tablespoon of orange zest 6) 2 teaspoons of baking powder 7) A pinch of salt 8) 1/2
cup of slivered
almonds
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 bits
Almond Flour Chocolate Donuts 1/4
cup coconut oil or butter 1/3
cup honey 1/3
cup cocoa powder 3 eggs 3/4... Continue reading →
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 eggs
2/3
cup almond butter 2 tablespoons coconut oil 2 tablespoons sugar - free pancake syrup 2 tablespoons sugar - free imitation
honey 1 teaspoon vanilla extract 1
cup coconut flakes 1/2
cup shredded coconut meat 1 tablespoon coconut
flour 1/2
cup slivered
almonds 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/8 teaspoon stevia extract powder 1/3
cup dried cherries 1 egg
2 1/2
cups all - purpose
flour 1/2
cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons
honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2
cups Chosen Foods avocado oil 1 1/2
cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2
cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
1/3
cup honey 1/2
cup melted coconut oil 3 eggs 1/2 teaspoon
almond extract 1
cup almond flour 1/2
cup dark cocoa powder 1/4 teaspoon baking soda pinch of salt 1 ounce unsweetened chocolate, chopped 2 tbsp cocoa nibs 1/3
cup chopped hazelnuts
3/4
cup coconut
flour, 1 stick (1/2
cup) of butter - cut up, 3 T
honey, and I added a drop of
almond emulsion for flavoring.
1/2
cup almond flour 1/2
cup unsweetened shredded coconut 1/2
cup coconut butter (not coconut oil) 1/4
cup honey 1/2
cup chocolate chips 1/2 tsp vanilla extract 1/4 tsp sea salt 1/8 tsp
almond extract (optional)
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons
honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten - free high - fiber
flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included in your
flour blend) 1/4
cup dry milk powder, or dairy - free milk powder,
almond meal, buck - wheat
flour, or brown rice
flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
350 grams whole - grain
flour mix (about 1 1/4
cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4
cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow,
almond, rice, soy... your choice) 1/2
cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
2
cups almond meal or
flour 1/4 tsp salt 1/4 tsp baking soda 6 tbsp melted coconut oil 4 tbsp
honey 2 tsp vanilla extract 2 tbsp
almond milk 1/2
cup dark chocolate chips
Subbed 1
cup fresh pulverized pineapple for oranges, Trader Joe's
Almond Meal for
Almond flour, Steen's Cane Syrup for agave /
honey, and added 1 T. coconut
flour (it seemed too watery).
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2
cup coconut sugar CRUMBLE: 3/4
cup almond flour 1/2
cup unsweetened coconut flakes 3/4
cup chopped walnuts 1/2
cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons
honey Pinch of sea salt
I used Bob Mill's super fine natural
almond flour, raw
honey and added about 1/4
cup chopped fresh pineapple, handful of coconut and chopped walnuts.
I changed up the recipe a little, adding another 1/2
cup of the
almond flour and decreasing the
honey to 1/4
cup as they seemed too gooey and sweet, and once in a while I will add cinnamon about 1 tsp.
Scone ingredients • 1/2
cup unsweetened
almond milk • 1/2 tablespoon apple cider vinegar • 1/2
cup plus 2 tablespoons gluten free rolled oats • 1 1/2
cups 1 to 1 Gluten - Free
Flour Blend • 1/4
cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4
cup neutral coconut oil — scoopable, at room temperature • 1/2
cup pistachios — chopped, plus more for garnish • 1 1/2
cup fresh or frozen (not thawed) blueberries • 1/4
cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4
cup cashew butter • 1 1/2 tablespoons maple syrup or
honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
3/4
cups coconut oil 1
cups honey 4 medium / large eggs at room temp 3/4
cup cocoa 1 tsp vanilla 1 1/2
cups almond meal /
flour 1 tbsp baking powder 1 tablespoon instant coffee (THIS is an organic fair - trade version) Pinch pink salt
1
cup orange juice 1
cup dried apricots 1/3
cup honey 1/2
cup walnut oil 1 1/2
cups rolled oats 1
cup whole - wheat
flour 1/2
cup wheat germ 1 1/2 teaspoons cinnamon 1/2 teaspoon sea salt 1
cup raisins 2/3
cup almond meal (finely ground
almonds)