Not exact matches
gluten free oat flour,
organic sunflower seeds, almonds,
organic coconut,
organic bananas,
organic dates,
organic palm
sugar, walnuts,
organic cinnamon,
organic vanilla, pink himalayan salt.
2 Meyer lemons, sliced very thin 2 1/2 tablespoons sea salt 3
cinnamon sticks 4 star anise 5 whole cardamom pods juice of 1 Meyer lemon 1/4 cup
organic sugar 1/4 cup vodka
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground
cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown
sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used
organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Allow the pie to cool in the refrigerator for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy pinch of both ground ginger and
cinnamon (I usually add a little
organic powdered
sugar to my whipped cream, too).
6 cups water 1/2 cup
sugar, slightly over 4 star anise 1
cinnamon stick palm full of whole cloves juice of one lime, if
organic, a strip of the zest would be nice 2 bosc pears, peeled
Waldman Naturals has spent the last two years developing the worlds first fruit based gourmet powdered sweeteners composed of delicious combinations of real freeze dried fruit powders, spices, and other 100 % natural, antioxidant rich, non-GMO, Gluten Free ingredients including
organic peanut powder, pure maple
sugar, cocoa powder,
cinnamon, vanilla bean, and real whole milk powder.
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons
cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm
sugar (or increase maple syrup to 1/2 cup) Zest of one
organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
If you want a classic frosting and not worried about dairy, here are a few great options (just use
organic powdered confectioners
sugar that is grain free — see above recommendations): The Perfect
Cinnamon Roll Icing Classic White Glaze
Cinnamon Roll Icing
For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon
cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2
organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane
sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
2 cups fresh blueberries,
organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown
sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of
cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
3 cups old fashioned oats 2 tbsp
organic brown
sugar 1 tsp
cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1/3 cup craisins (optional) 3 cups milk 2 eggs 1 cup canned pumpkin puree 1/3 cup pure maple syrup 1 tsp vanilla additional maple syrup, for serving
Ingredients 8 large
organic Fuji apples (washed, cored, and cubed; peel only if not
organic) 1 lb fresh
organic cranberries (rinsed) 1 lb
organic raisins 1 Tablespoon ground
cinnamon 1 Tablespoon ground nutmeg 2 teaspoons cardamon 3
cinnamon sticks (optional) 6 ounces maple
sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2 cups water Directions 1.
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground
cinnamon, divided 1 tablespoon powdered
sugar
1 teaspoon apple butter 1/8 teaspoon of
organic, non-hydrogenated shortening * 1/4 cup of unpopped yellow or white popcorn kernels 2 teaspoons white truffle oil, divided 1/2 teaspoon ground
cinnamon 1/8 teaspoon ground nutmeg 3/4 teaspoon stevia natural
sugar substitute
sugar, preferably
organic * 1 1/2 teaspoons ground
cinnamon * 2 1/4 cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably
organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably
organic and free - range * 2 cups
sugar, preferably
organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably
organic * 2 oz.
Dry ingredients in one bowl: whole wheat white flour (I didn't have whole wheat white BREAD flour but I was just hoping that's what the recipe really implied), rolled oats,
organic cane
sugar (which I shockingly have in abundance), brown
sugar, baking powder, baking soda, salt, and
cinnamon.
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut
sugar 1/4 cup
organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon
cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown
sugar 1 cup quick - cooking rolled oats 1 cup unbleached
organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground
cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground
cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or
organic evaporated cane
sugar 1 cup finely shredded carrot 1/4 cup
organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
Look at all the gut pro-inflammatories we feed our beasties downing commercially prepared coffee drinks and creamers: Gum, Carrageenan, natural flavors, colored titanium dioxide, sodium benzoate preservatives, caramel color,
organic expeller pressed soybean oil, vegetable oil, mono and diglycerides, sodium phosphate, dipotassium phosphate, artificial flavor, soy lechthin emulsifier, potassium sorbate,
sugar, unfiltered water, CAFO unpastured non-
organic dairy, cassia
cinnamon (not the «True Cinnamon»)
cinnamon (not the «True
Cinnamon»)
Cinnamon»), etc...
For the almond crumble: 2/3 cup rolled oats (not quick) ground in a food processor 1/2 cup whole wheat pastry flour 1/3 cup brown
sugar 1/4 teaspoon ground
cinnamon 1/4 teaspoon salt 3/4 cup raw whole almonds, coarsely ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons
organic high - oleic safflower oil
2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp
cinnamon 1/8 tsp sea salt 1 cup evaporated cane
sugar 1/4 cup maple syrup 1/3 cup coconut oil 1 large
organic egg 1/4 cup water 3 tbsp finely chopped ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips
The Horchata is made with
organic rice flour,
organic non-fat dry milk,
organic ground
cinnamon, and
sugar with no artificial ingredients, flavors or colors, a drink ready to mix at home.
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground
cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane
sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure vanilla
Pumpkin -
Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pi
Cinnamon Spice - In a medium bowl whisk together 1 cup
organic or maple
sugar, and 1/2 teaspoon each, ground
cinnamon and pumpkin pi
cinnamon and pumpkin pie spice.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground
cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown
sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used
organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
~ 1/2 lb
organic almond butter 1/2 c. natural apple sauce, unsweetened 15 - 20 (handful) unsweetened cranberries 1 c. flax seed, ground 1/4 c.
organic brown
sugar 1 t.
cinnamon 1 t. gluten free vanilla dash pink salt
1 cup chopped dates 1 cup boiling water 1 egg 3 tablespoons
organic canola oil 1/2 cup turbinado
sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground in a food processor) 2 tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon
cinnamon 1 cup chopped walnuts
3 overripe
organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup of coconut
sugar 1/2 cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of
cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch
cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup
organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown
sugar grated zest of one small orange 1/2 cup dried blueberries
2 1/2 pounds apples (about 7), peeled and thinly sliced 2 tablespoons
sugar 2 tablespoons brown
sugar 2 teaspoons flour 1/4 teaspoon
cinnamon 1/8 teaspoon freshly grated nutmeg Small pinch cloves 2 teaspoons lemon juice 2/3 cup rolled oats (old fashioned, not quick cooking) 2/3 cup whole wheat pastry flour 2/3 cup light brown
sugar 1/2 cup chopped walnuts 1/2 teaspoon baking powder 1 teaspoon
cinnamon 1/4 teaspoon salt 1/4 cup
organic canola oil 2 tablespoons water
1 tsp
organic matcha tea 1 - 2 tbsp hemp seeds 1/4 tsp
organic ground
cinnamon (or pumpkin spice blend) 1/2 tsp pure vanilla extract 1 tbsp collagen peptides 1/2 — 1 tbsp coconut butter or virgin coconut oil * 1/2 — 1 date (optional — omit for no
sugar version) 2 cups hot water
1/4 cup oat flour 1/4 cup + 2 tablespoons whole spelt flour 1/4 teaspoon baking powder 1/4 teaspoon ground
cinnamon 1/4 teaspoon ground allspice 1 tablespoon
organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup nut milk 1 teaspoon coconut
sugar (optional) maple syrup for serving
Ingredients:
Organic whole grain wheat (83 %),
organic demerara
sugar, natural flavour (
cinnamon),
organic cinnamon.
* 1 cup chopped dried figs * 1/3 cup brandy * 1 1/4 cup
sugar (I usually use
organic sugar, but this time I used «
sugar in the raw») * 3/4 cup
organic cocoa powder * 3 cups blanched almond flour * 1 teaspoon ground
cinnamon * 2 teaspoons baking soda * 1/4 teaspoons fine sea salt * 1/2 cup olive oil * 4 eggs, preferably
organic and free range * Olive oil and flour for the pan * Confectioner's
sugar, preferably
organic, for dusting the finished cake - optional
* 1 1/2 cups water * 1 cups
sugar (I used
organic, fair - trade
sugar) * 3 cups fresh blueberries (I used frozen, wild blueberries instead) * 3/4 cup red wine vinegar (preferably
organic) * 2
cinnamon sticks (the original recipe calls for 2 star anise, but I did not have any on hand)
1 — 16 ounce carton heavy cream 2 cups
sugar (I use
organic pure cane
sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons ground
cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)
1 cup whole wheat pastry flour (or white whole wheat flour) 1/2 cup oat flour 1 tablespoon baking powder 1 teaspoon baking soda 1/4 cup
sugar 1/2 teaspoon
cinnamon 1/3 cup
organic canola oil 3/4 cup nonfat yogurt (not Greek) 1/2 cup skim milk 1 large egg 1/2 teaspoon vanilla extract 3/4 cup pecans, toasted and chopped 1/2 cup dried cherries
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used
organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown
sugar,
organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground
cinnamon * 3/4 cup canned pure pumpkin purée,
organic if possible
My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster
sugar 2
organic free - range eggs 1tsp vanilla extract 200g plain flour 1 1/2 tsp baking powder 1/2 tsp ground
cinnamon 100g sour cream 1 tblspn apricot jam for glazing
2 large sweet potatoes 3 cups milk, preferably raw or
organic 1/2 cup cornmeal * 2 tablespoons
organic butter * 1/4 cup plus 2 heaping tablespoons brown
sugar * 1/4 cup molasses * 1 1/2 teaspoon
cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon nutmeg * 1/2 teaspoon Himalayan or sea salt * 3 eggs, preferably
organic and free - range, at room temperature * 1/2 cup heavy cream, half and half, creme fraiche or sour cream, preferably
organic
USDA certified
ORGANIC Fuji Apples only 35 Calories per serving crunchy with no added
sugar ingredients:
Organic Fuji Apples,
Organic Cinnamon certified NON-GMO certified GLUTEN FREE certified KOSHER 6 Bags per Case resealable zip - lock closure Bag...
«With Australian Certified
Organic chocolate, all the other added ingredients such as milk,
sugar, fruit, nuts and
cinnamon and chilli, must also meet certified
organic requirements.»
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground
cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup
organic evaporated cane
sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
Middel eastern meatballs 400 g ground
organic beef 1
organic egg 1 red onion 4 cloves of garlic 1 tbsp coconut
sugar 1 tsp
cinnamon 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cloves 1/4 tsp hot chill flakes / powder 1 handful fresh mint 1 handful fresh basil 1 handful fresh parsley 1/2 tsp salt + fresh ground pepper Butter for frying
Ingredients for 24 bars: 40g Desiccated coconut 40g Ground almonds 250g
organic Jumbo oats 40g pumpkin seeds 50g soft pitted prunes 80g runny honey 100g soft pitted dates 90g
organic peanut butter (no added salt /
sugar)-- you can use cashew - or almond - butter if you prefer 1tbsp coconut oil (15 ml) Optional: 1 / 2tsp — 1tsp ground
cinnamon
1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground
cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut
sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2
organic eggs A generous pinch of salt
We use our popular grass - fed whey and combine it with
organic tapioca starch,
organic brown
sugar,
organic apples, and
cinnamon to create a crunchy cereal that's great in a bowl or on the go.
Ingredients -4 medium pears, large and thinly slice -1 / 3 cup dark brown
organic sugar -3 / 4 teaspoons ground
cinnamon -1 / 4 teaspoon ground salt -1 / 8 teaspoon ground nutmeg -3 tablespoons cold coconut oil -5 cloves - A few drops of vanilla essence — Purely Elizabeth pumpkin flavored granola
I use about 1 cup no
sugar vanilla almond milk, a heaping scoop vanilla Vega One, scoop of matcha green tea, a spoon of
cinnamon, spoon of good honey, spoon of almond butter, 1/3 cup pre cooked steel cut oats, blend, then add another cup almond milk and puree with 1 cup frozen berries and 1 frozen (peel before freezing) ripe
organic banana.