1/2 cup pecans 1/3 cup almond flour 1/2 tsp ground
cinnamon Pinch of sea salt 1 TBS maple syrup 1 TBS coconut oil or butter Dark chocolate chunks
INGREDIENTS 2 1/2 cups old fashioned rolled oats (I use gluten free) 1/3 cup sunflower seeds 1/3 cup pumpkin seeds 1/3 cup gogi berries 2 tablespoons chia seeds 3 tablespoons hemp seeds 1 teaspoon
cinnamon pinch of sea salt 1/2 -...
1 3/4 cup Coconut Flour 1/4 cup Coconut Crystals 1/4 cup Water 1 Tbsp Coconut Nectar 1 Tbsp Vanilla 1 tsp
Cinnamon Pinch of Sea Salt
Ingredients 1 cup cashew flour (about 1/2 heaping cup whole cashews) 1/2 cup coconut flour 1/3 cup maple flavor agave 1 t vanilla 1 t
cinnamon pinch of sea salt
Ingredients: 1/2 cup (2 3/4 oz) or raw cacao powder 1/2 cup (2 3/4 oz) coconut flour 2 1/2 teaspoons gluten free baking powder 1/2 teaspoon ground
cinnamon Pinch of sea salt 6 organic eggs 1/4 cup of raw honey 1/2 cup (4 1/2 fl oz) olive oil 1/2 cup full fat coconut milk 1 teaspoon vanilla paste / essence
cinnamon Pinch of sea salt 1 tsp honey
1 cup pumpkin puree 2/3 cup dates generous sprinkle
cinnamon pinch of sea salt (I used pink himalayan) 1 cup almond flour 1/3 cup brown rice flour 1/3 cup raw cocoa 4 tablespoons liquid sweetener (I used maple syrup)
3 cups of white flour 1 sachet of dried yeast 1 teaspoon of sugar 1/3 cup of melted coconut oil 1/4 cup of coconut sugar 3/4 cup of lukewarm unsweetened almond milk 1/2 cup of lukewarm water 60gr of Mia 100 % dark chocolate chopped into small pieces 1/2 teaspoon of
cinnamon A pinch of sea salt
10 oz pitted medjool dates (approximately 1 cup, condensed) 1/2 cup almonds 1 tbsp cocoa powder 1 tsp
cinnamon pinch of sea salt 2 oz almond paste (canned or use recipe below) cocoa powder, coconut & ground pistachios, for rolling
cinnamon Pinch of sea salt 1/2 tsp.
1 head of kale 1/2 cup sesame seeds or tahini 1 whole apple + 1 apple grated or spiralled on your spiral slicer 1/4 cup coconut nectar 1/2 water or more in order to blend smooth 1 tsp
cinnamon pinch of sea salt
1 bunch organic kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon
cinnamon pinch of sea salt 1/3 cup coconut flakes
Not exact matches
Dressing: Juice and zest
of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons
cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint
pinch of sea salt
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground
cinnamon pinch of Kosher or
sea salt 4 tablespoons unsalted butter, very cold
In a large breakfast bowl, combine oats, flaxseeds,
cinnamon, cardamom and a
pinch of sea salt.
The rest
of the batter ingredients are banana, almond milk,
cinnamon, a
pinch of sea salt and baking powder — easy peezy.
Add in ground
cinnamon and a very small
pinch of sea salt.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1 tsp baking powder 1/2 tsp baking soda
Pinch of sea salt 1 tablespoon
of ground
cinnamon 1 tablespoon
of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
sunflower seed butter a few dashes each
of cinnamon, ginger, turmeric, cloves, and black pepper a
pinch of sea salt
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground
cinnamon Few
pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon ground
cinnamon 1/4 teaspoon ground nutmeg
pinch of Kosher or
sea salt 3 - 4 tablespoons cornstarch, depending on juiciness
of peaches
Nocciolata Cups Cup Crust 1/4 cup
of pecans 1/4 cup
of almonds 1/2 cup
of dates, soaked in warm water for 5 minutes, pitted a
pinch each
of sea salt &
cinnamon
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground
cinnamon pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or
sea salt
6 long stalks
of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp
cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt Line a 23 cm baking tin with baking paper.
Filling: 12 ounces fresh blueberries 1/3 cup granulated sugar 1 teaspoon ground
cinnamon 4 1/2 teaspoons cornstarch or arrowroot powder
pinch of Kosher or
sea salt juice
of one lime
1 recipe Cream Cheese Pie Dough 3 cups fresh blueberries 1 cup fresh raspberries 1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon ground
cinnamon pinch of Kosher or
sea salt juice
of 1/2 lime
Then add pumpkin puree, vanilla extract,
cinnamon, allspice, nutmeg, ginger and a good
pinch of sea salt.
300 g almond meal 5 - 6 tablespoons muscovado sugar a few
pinches of cinnamon powder 1 large tablespoon cocoa powder a
pinch of whole
sea salt 70 g pure cocoa butter, melted 30 ml extra virgin olive oil 1 tablespoon almond butter
Ingredients: 2 cups whole, raw, organic milk from grass - fed cows 1 cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract
Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash
of unrefined
sea salt
Batter 1 vanilla bean, scraped 2 cups non — dairy milk 1/3 cup cashew butter 1/4 cup maple syrup 2 tablespoons egg replacer or corn starch 1/2 tablespoon
cinnamon 1/2 teaspoon freshly grated nutmeg A
pinch of sea salt
220g Sukrin almond flour or ground almonds 1 tsp
cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny
pinch of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
At the end, it still needed a little something, so I added a few
pinches of fine
sea salt and a couple
of shakes
of cinnamon.
Glaze: 1 cup confectioner's sugar
pinch of ground
cinnamon pinch of ground nutmeg
pinch of Kosher or
sea salt 3 - 4 tablespoons eggnog 1/2 teaspoon pure vanilla extract
Season sweet potato with cumin,
cinnamon, a
pinch of sea salt and juice
of half the lime.
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a
pinch of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
150 g semi-whole wheat flour 50 g chestnut flour 50 g whole rice flour 50 g cornstarch half a teaspoon powdered
cinnamon a
pinch of whole
sea salt 2 teaspoons cream
of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3 small apples (I used Fuji), peeled and pureed using a food processor
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a
pinch of whole
sea salt a
pinch of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened
In a small pot, combine the coconut milk / nut milk, coconut sugar,
cinnamon, cardamom, allspice, clove, ginger, black pepper, and
pinch of sea salt.
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole
sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated ginger powder half a teaspoon
cinnamon powder 2 - 3
pinches of powdered cloves 3 - 4
pinches of grated nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground
cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste
pinch of sea salt pinch of freshly ground black pepper
2 cups raw almonds 1 1/4 cup raw walnuts, divided 1/2 cup oat groats 3/4 tsp ground
cinnamon Pinch of fine
sea salt 4 - 6 medjool dates 2 medium bananas, very ripe
Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar
Pinch of fine
sea salt 1/2 tsp baking powder 1/4 tsp ground
cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries, optional
dry 1 cup old fashioned rolled oats 1/4 cup almond flour 1/4 cup cacao nibs 1/4 teaspoon ground
cinnamon 1/2 teaspoon baking powder a good
pinch of fine
sea salt 1/3 cup coconut sugar
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground
cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good
pinch of fine
sea salt 1/4 cup coconut sugar 3 to 4 grates
of fresh orange zest
dry 1 1/4 cup old fashioned rolled oats 1/4 cup almond flour 1/4 cup chopped dried apple rings (unsweetened) 1/4 teaspoon ground
cinnamon 1/2 teaspoon baking powder a good
pinch of fine
sea salt 1/4 cup coconut sugar 4 to 5 grates
of fresh lemon zest
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2 tablespoons) maple syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon
pinch sea salt 1/2 teaspoon
cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves
Ingredients 200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a
pinch of whole
sea salt a
pinch of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g -LSB-...]
In a small bowl, mix maple syrup,
cinnamon, cayenne, nutmeg and a
pinch of sea salt.
I make a raw pumpkin smoohtie with a few chunks
of raw pumpkin, 1 medium carrot, pumpkin pie spice (
cinnamon, nutmeg, cloves, etc), the water and meat from one thai coconut and 1 Medjool date (or stevia for lower sugar), and a
pinch of sea salt.
Second, I added a
pinch of sea salt and a half teaspoon
of ground
cinnamon just to give the cereal a little flavour kick.