I think the almond meal in place of finely
chopped walnuts helps make these much lighter.
Not exact matches
* 2 cups raw, organic
walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your
walnuts in water overnight first, go ahead and do so... this can
help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted
walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries,
chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely
chopped dark chocolate
1 pound vegan cream cheese (we used Tofutti) 1/3 cup crushed pineapple, drained 2 cups powdered sugar, sifted if lumpy 4 teaspoons arrowroot powder 2 teaspoons instant clearjel (optional, but
helps firm up frosting) 1 cup or so of
walnuts or pecans,
chopped fine
If you want more sweetness, perhaps adding a few
chopped dates or even raisins in with the
walnuts could
help.
Ingredients: 1 cup / 135g
chopped sunflower seeds 1/2 cup / 90g ground flax seeds 1/2 cup / 65g
chopped walnuts 1/2 cup / 65g
chopped cashews 1/2 cup / 65g
chopped almonds (soaked overnight —
helps to release the enzymes and makes them softer) 1 1/2 cups / 145g gluten free rolled oats 2 Tbsp.
Ingredients: 1/2 cup / 90g
chopped dried figs 1/2 cup / 90g
chopped raisins 1/2 cup / 90g
chopped prunes / dates or apricots 1/2 cup / 90g ground flax seeds 1/2 cup / 65g
chopped walnuts 1/2 cup / 65g
chopped cashews 1/2 cup / 65g
chopped almonds (soaked overnight —
helps to release the enzymes and makes them softer) 1 1/2 cups / 145g gluten free rolled oats 2 Tbsp.