Not exact matches
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)
This is what I eat in a normal week: Chicken grilled with olive
oil or coconut
oil and seasoning Ground turkey or beef with olive
oil or coconut
oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great
brand) Brown rice Quinoa with chia seeds Nuts like
almonds, walnuts and cashews 50/50 Spring mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of sugar)
I don't know what went wrong, except the
brand of
almond butter that I use doesn't require mixing (the
oil).
Pack some
almonds or
almond butter pouches like these ones (this
brand doesn't use any palm
oil!!)
FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated
oil version preferred (Follow Your Heart
brand is organic) 1 tsp vanilla 1/2 tsp
almond extract 1/2 cup powdered sugar or more, to taste 1 cup unsweetened shredded coconut
Sometimes there is an abundant
oil to solids ratio depending on the
brand or even within the same
brand, due to this we will never get a tahini as thick as peanut or
almond butters, and this can affect our cookies.
for the pancakes 1 cup sourdough starter 1 1/2 cup warm purified water 2 1/2 cups spelt flour (I used sprouted spelt, this
brand is amazing) 2/3 cup
almond milk 2 tablespoons coconut sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 tablespoons grape seed
oil (or other vegetable
oil), plus more for frying the pancakes
If using a
brand new jar of
almond butter that has
oil formed at the top, be sure to stir well before measuring it out.
Our final
brand is another true
almond oil, in its unrefined and unaltered state.
It's important to prevent the polyunsaturated fats from warping into free radicals, but
almond oil is stabler compared to grapeseed
oil, for example, particularly considering its massive quantity of vitamin E. However, it won't withstand the harsh chemical bombardment in factories, so a
brand like Viva Naturals with the heat limited to 104F is about the limit.