Not exact matches
1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup of coconut milk (from the carton) 1/4 cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (
also added after blending the above) 1/4 cup
chopped walnuts (
also added after) 1/4 cup of
chopped macadamia nuts (
also added after)
1 cup vanilla brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or millet or buckwheat flakes) 1 cup egg whites 1 cup coconut milk (from the carton) 1/4 cup applesauce 2 teaspoon baking powder 1 teaspoon baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (
also added after blending the above) 1/4 cup
chopped walnuts (
also added after) 1/4 cup
chopped macadamia nuts (
also added after) Directions:
I
also chose fresh mango and pineapple for garnish along with shredded coconut and
chopped macadamia nuts.
I sprinkled our fettuccine with a heavy hand of
chopped raw cashews — but pine
nuts or more
macadamia nuts would
also be divine.
Brazil
nuts can
also be
chopped and used in baked goods, and have a similar taste and feel to
macadamia nuts when used in cookies.