3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2 - inch piece of ginger, peeled 1 tablespoon cumin powder 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon cayenne powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4
cup almonds Salt to taste 6 tablespoons vegetable oil
Not exact matches
Orange - Kissed Seed Crackers 1/2
cup sunflower seeds 1/2
cup sesame seeds 1/3
cup flax seeds — ground 1/2
cup hemp seeds scant 1
cup amaranth, quinoa or
almond flour 1 1/2 teaspoon sea
salt 1/4
cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g cooked black beans (rinsed) 1/2
cup / 125 ml olive oil or other neutral oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2
cup / 50 g
almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch
salt 1 handful crushed walnuts (optional)
Cheese Base 1
cup nuts — cashews,
almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of
salt
3/4
cup almond milk 1 teaspoon coconut sugar 1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons
almond milk 1
cup (140 g) buckwheat flour 1
cup (120 g) tapioca flour 1/2
cup (70 g) millet flour 1 1/2 teaspoon
salt 1/4
cup olive oil 1 tablespoon nigella seeds
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea
salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed into flour in a food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g
almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea
salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
Gingersnap Cookies 2
cups ground raw
almonds — preferably soaked and dehydrated 1/2
cup sprouted pecan butter or
almond butter 1/4
cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea
salt — optional
Creamy Apple - Anise Soup 2
cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and
salt to taste
The new chocolate ghouls, Halloween rocky road, chocolate orange brownies and
salted vanilla
almond butter
cups are my absolute favourites but the others are all amazing too.
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon
salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6
almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon
salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
I made a few variations — I only had 400g sweet potato so added some apple puree to make up the difference, increased
almond meal to 1
cup, added some vanilla, decaf coffee powder and extra
salt — extra tasty!
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon
salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea
salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black pepper 1
cup milk of choice (we use oat milk or
almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
4 tablespoons Coconut Oil 4 tablespoons
Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea
Salt Jam of your choice (we used Raspberry)
1/4
cup raw pumpkin seeds or any nuts like
almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of
salt 1.
Dry ingredients 1/2
cup (60 g)
almond flour 1/2
cup (65 g) fine coconut flour 1/2
cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea
salt
3/4
cup unsweetened
almond milk 1/4
cup ground chia seeds or flax seeds 3/4
cup (105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4
cup coconut sugar 1
cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4
cup freshly squeezed orange juice about 3
cups grated parsnips 1 1/2
cups walnuts or pecans — chopped
Crust 1
cup almonds — soaked overnight 1/2
cup cashews — soaked for 4 hours 1/4
cup coconut flakes 1/2
cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea
salt
First place one
cup each of the
almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of pumpkin seeds and sunflower seeds along with the
salt, coconut oil and water.
1 1/2 tbsp hemp seeds (or soaked
almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea
salt 1
cup water 4 ice cubes
Apple Oatmeal 1
cup rolled oats 1
cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2
cup water 2 tbsp
almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15
almonds, chopped a large pinch
salt
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)
3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and
almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea
salt 2 eggs 1/2
cup (125 ml) whole milk 1/2
cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea
salt.
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon
salt, divided Fresh black pepper 2
cups warm vegetable broth 2
cups unsweetened warm soy or
almond milk
1
cup unsweetened shredded coconut 1
cup almond flour 1/3
cup arrowroot flour 1 tablespoon cinnamon 1/2 teaspoons sea
salt 1/3
cup coconut oil 1/3
cup water 1/3
cup maple syrup 1/2
cup organic Thompson raisins 1/2
cup chopped pecans
• 1/4
cup coconut oil • 1/2
cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch
salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit and cut in half)
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea
salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted pumpkin seeds 25 grams (1/4
cup) toasted
almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of
salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
Cupcakes: 1 and 3/4
cups flour (I used spelt to make them wheat free) 1
cup sugar 1/4
cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp
salt 1/2
cup vegetable oil 1
cup milk (I used unsweetened
almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1
cup non-dairy butter 3
cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea
salt 4
cups cooked black beans 3 celery stalks, chopped 1/3
cup sliced dried figs 1/3
cup chopped toasted
almonds
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
for the chocolate molasses filling: 30 grams (1/4
cup) corn or tapioca starch 66 grams (1/3
cup) sugar 25 grams (3 tablespoons) cocoa powder 1/4 teaspoon
salt 600 grams (2 1/2
cups)
almond milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet chocolate, chopped
Ingredients Crust -1 large head of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp
salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
4 to 6 big handfuls of mixed salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2
cup good quality olive oil a couple big pinches of
salt 1/2
cup Spanish
almonds, or toasted regular
almonds 1/2
cup goat cheese, crumbled
170 ml 2/3
cup coconut oil (liquid) 75g 1/2
cup sorghum flour 75g 1/2
cup brown rice flour (+ more to flour workspace) 30g 1/4
cup almond meal 45g 1/4
cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea
salt 170 ml 2/3
cup iced cold water
2
cups cherry or grape tomatoes 1/3
cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4
cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse
salt and freshly ground pepper
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink
salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother)
3/4
cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3
cups cake flour, plus more for pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon
salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons
almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken buttermilk Powdered sugar 1/4
cup sliced
almonds, toasted
1
cup sugar 1/3
cup light corn syrup 2 tablespoons water 1/4 teaspoon
salt 1 1/2
cups raw
almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled 1 tablespoon vanilla bean paste 1 teaspoon baking soda
Ingredients 8 ounces chicken breast tenderloins (about 6 pieces) 1
cup almond flour 1 teaspoon
salt 1 teaspoon pepper 1/4 c...
1/2
cup of
almonds 1/2
cup of walnuts 1/2
cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of
salt (I used pink Himalayan) 3
cups of purified water
3
cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two of
salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
Add all of the ingredients for the cookie
cups (
almond flour through
salt) to a food processor.
2 eggs 1
cup oat flour (use gluten free oat flour for gluten free crepes) 1
cup milk of choice (regular,
almond, or coconut) dash
salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
Almond Tart Crust 1 1/4
cups (155 grams) all - purpose flour 1/2
cup (60 grams) sliced
almonds 1/4 teaspoon
salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice water
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour,
almond meal, cocoa powder, baking soda, baking powder, and
salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon
salt 1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins)
almonds or pecan halves Sift the flour, baking powder and
salt into a medium bowl and set aside.