Crust: 1/2 cup gluten - free oats, ground in food processor 1/2 cup almond meal (or
almond slices ground in food processor) 4 Tbsp coconut oil or butter, melted 2 Tbsp erythritol, xylitol or other low - GI sweetener
Not exact matches
I love stirring in manuka honey,
slices of banana and
ground cinnamon as they all totally melt into the buckwheat to make it so amazingly sweet and creamy, I then add
almond milk for extra creaminess before stirring in some
almond butter and baobab at the end.
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
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 flakes
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons
ground cumin 1 (3 - inch) cinnamon stick Salt and freshly
ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered
almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
As the recipe states you can take blanched
almonds (slivered,
sliced or whole) and process them in your food processor until finely
ground.
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched
sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon
ground cinnamon 2/3 cup plain
almond milk 2 teaspoons vanilla extract 1/2 teaspoon
almond extract 4 pears (Bartlet or Bosc), peeled, cored and
sliced into thin rounds 1/4 cup apricot jam, melted
only had
ground flaxseed so i added some
almond slices as well.
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.
Almond Crumble 4 tablespoons (60 grams) butter, room temperature 1/4 cup (50 grams) brown sugar, packed 1/2 teaspoon
ground cinnamon 1/4 teaspoon salt 1/2 cup (60 grams) all purpose flour 1/2 cup (45 grams) old fashioned oats 1/2 cup (60 grams)
sliced or chopped
almonds
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.
2 c old fashioned oats 1/2 c
sliced or slivered
almonds 1/4 c light brown sugar 1/4 tsp salt 1/4 tsp
ground cinnamon 2 - 3 tbsp oil 2 tbsp honey 1 tsp vanilla extract 3/4 c raisins (optional)
Coat the bread
slices in egg batter, then coat in the
ground almonds.
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.
Oats are already a pretty good source of protein, but you can make them even better by topping with
sliced almonds,
ground flaxseed, chia seeds, toasted sunflower seeds, or all of the above!
1/4 cup thinly
sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked
almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly
ground black pepper
1 1/2 pounds
ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon
ground sage 2 teaspoons coarsely
ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole
almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon
almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8
slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
I always use the same base of old - fashioned oats,
ground flax seed, sunflower seeds, and
sliced almonds.
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons
almond butter 1 garlic clove,
sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon
ground cumin 1 teaspoon
ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly
ground black pepper to taste 10 - 12 stalks of celery, cut into thirds
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to
slice with the mandolin)
Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or
almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple
slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
Mix together
sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and
ground almonds.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon
ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari
almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
For the filling: Recipe adapted from Butterlust -3 medium peaches,
sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon
ground cinnamon - 1 teaspoon vanilla - 1/4 cup
almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.
Add the granulated sugar, all - purpose flour,
ground cinnamon and
ground almonds and mix to coat all the apple
slices.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5
almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon
ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
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 chips
If you do not have
almond meal, just
ground about 1 and 1/2 cups of
sliced almonds in a food processor.
Orange
slices are combined with arugula,
almonds, goat cheese, radishes, and
ground cinnamon.
Pear Topping 2 firm, medium - sized pears 1/4 cup granulated sugar 1/2 teaspoon
ground cinnamon 1/4 cup
sliced almonds for garnish
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons
ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons
ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup
almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3
slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt
Ground black pepper Plain unsweetened
almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
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 cherries
For the Topping: juice of zested clementine (I used 3/4 the juice of an orange) 1 Tablespoon butter 1 Tablespoon sugar 1/4 teaspoon
ground cinnamon 1/2 cup
sliced almonds
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)
Here,
ground almonds and orange zest are incorporated into the cake batter, while
sliced almonds add a toasty...
Peanut Butter Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas,
sliced & frozen 1 cup Raw
Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds,
ground 1 tsp...
500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or white onion, finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1
slice of bread with crust) 20g
ground almonds 1 tablespoon fresh parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season
1 1/2 tablespoons olive oil 1 cup leek,
sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or
almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon
ground pepper, or to taste pinch cayenne pepper Splash of wheat - free tamari, 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)
4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly
sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not
sliced)
almonds, toasted Salt and freshly
ground black pepper to taste
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly
ground black pepper to taste One large bunch kale, stemmed and thinly
sliced 1 medium kohlrabi, peeled and julienned (I
sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw
almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit
In a large bowl, combine the oats,
sliced almonds,
ground flax, chia seeds, salt and cinnamon.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon
ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds for topping, if desired
I used the
ground dried
almond I had left over from making
almond milk in the topping instead of
sliced almonds!
1 cup raw
almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1 vanilla bean, split and scraped 1/2 tsp
ground cardamom Pinch of fine sea salt 2 - 3 nectarines, halved, pitted and
sliced
And while you could buy
almond meal instead of
grinding your own, you'd miss out on the extra
sliced almonds that create a stunning decorating on the top of the cake.
Ingredients filling 28g blueberries 1 / 2t (2.5 g) unsalted butter, softened 1 / 4t (1.1 g) truvia pinch of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g)
sliced almond, unsalted & dry roasted, roughly cut into pieces 1 / 2T (3g) coconut flakes 1 / 2t (2.2 g) Truvia pinch
ground cinnamon pinch of nutmeg 1/2 (2.5 g) cold butter, cut into small cubes Directions -LSB-...]
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely
ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened
almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely
sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)
Almonds have a delicate sweet taste and they are sold whole,
sliced, slivered, or
ground with skins on or off.
Easy Vegan Oatmeal Apple Crisp Recipe Apple Filling: 4 cups
sliced peeled firm cooking apples (I used Prairie Spy and Haralson) 1 tablespoon granulated sugar 1/2 teaspoon
ground cinnamon Oatmeal Crisp Topping: 1 cup old fashioned rolled oats (gluten free, if needed) 1/4 cup
almond flour (
almond meal) 1/4 cup packed dark brown sugar 2 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon
ground cinnamon 1/8 teaspoon
ground ginger 1/8 teaspoon fine sea salt 3 tablespoons melted coconut oil 1 tablespoon water
ingredients HALIBUT EN PAPILLOTTE 2 cups red seedless grapes (halved) 1/2 cup scallions (thinly
sliced on the bias) 1/2 cup mint (finely torn) 1/2 cup
sliced almonds (toasted) 2 tablespoons champagne vinegar 1/4 cup olive oil 4 (6 - ounce) Halibut fillets (skinless) 4 tablespoons unsalted butter (softened) 8 tablespoons dry Champagne (4 - ounces) flaky sea salt (to serve) Kosher salt and freshly
ground pepper (to taste)