Ingredients 3/4 cup Medjool dates 1/2 cup pomegranate seeds (1/4 of a big promegranate) 1/2
cup flax seed powder 1/2 cup cooked quinoa 1/4 cup sunflower seeds 1/4 cup hemp seed powder pinch of sea salt
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao
powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground
flax seeds 3 tablespoons maca
powder (optional) 2 tablespoons lucuma
powder (optional)
1
cup of medjool dates (10 - 12 dates; 240g — 720kcal) 3/4 of a
cup of whole almonds (170g — 1100kcal) 3/4 of a
cup of hazelnuts (130g — 852kcal) 2 tablespoons of chia
seeds (120kcal) 2 tablespoons of ground
flax seed (24g — 136kcal) 1 tablespoon of coconut oil (12g — 117kcal) 1 tablespoon of hemp protein
powder (13g — 40kcal) 1 tablespoon of raw cacao
powder (6g — 20kcal)
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
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.
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
3/4
cup of Greek yogurt (I used plain Chobani) 1/3
cup of maple syrup or honey 1/4
cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5
cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking
powder 1 teaspoon ground cinnamon 1 tablespoon ground
flax seed 1/4 teaspoon salt 1/2
cup of unsweetened applesauce (I used a peach / apple) 1 3/4
cup of pitted, chopped (roughly) fresh cherries 1/4
cup of toasted slivered or sliced almonds.
2
cups of all - purpose flour 1/2
cup of sugar 2.5 teaspoons of baking
powder 1 teaspoon of
flax seed meal 1/2 teaspoon of salt 1/2
cup of crunchy peanut butter 1/4
cup of creamy peanut butter 1
cup of almond milk 2 tablespoons of butter 2 eggs 1/2
cup dark chocolate chips (optional)
Butterscotch Cake Batter 1/2
cup (90 g) teff flour 1/2
cup (90 g) potato starch 1/2
cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4
cup (30 g) white rice flour 1/4
cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia
seeds or ground golden
flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2
cup (115 g or 1 stick) unsalted butter 1 1/4
cup (275 g) dark brown sugar 1/2
cup (100 g) white granulated sugar 1/2
cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4
cup buttermilk
1/4 tsp of almond extract 1/2
cup of tapioca flour 3 tbsp ground
flax seeds 1/2
cup of almond flour 1/2
cup of rice flour 1/4
cup quinoa flour 1/4
cup of buckwheat flour 1/3
cup fava - chickpea flour 1/2
cup of cocoa
powder 1/2 tbsp of baking
powder 1 tsp of baking soda
2 1/2 tablespoons ground
flax seeds 1/4
cup beet juice 2 1/4
cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2
cups / 6 ounces whole wheat pastry flour 1/3
cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking
powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1
cup blueberries, frozen is ok oil for cooking
1 1/4
cups whole wheat white flour 1/2
cup wheat germ 1/4
cup cocoa
powder 1 tablespoon ground
flax seed 1 1/2 teaspoons baking
powder 1/2 teaspoons baking soda 5 teaspoons espresso
powder 3/4
cup 1 % milk 1/2
cup brown sugar 1/2
cup low fat vanilla yogurt 1/2
cup unsweetened applesauce 1/4
cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla
Ingredients: 2 1/4
cups all purpose gluten - free flour (We use Bob's Red Mill) 2 teaspoons baking
powder 2 Tablespoons ground
flax seeds 2
cups unsweetened plant milk 1/2
cup unsweetened...
Combine 1/2 a banana, 1 tablespoon almond butter, 1 tablespoon of vegan protein
powder, 1/2
cup of chopped kale, 1/4
cup coconut yogurt, 1/2 tablespoon
flax seeds, 1/2 tablespoon hemp
seeds, and 3/4
cup of nut or coconut milk.
2 1/2 tablespoons ground
flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2
cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion
powder 2 tablespoons garlic
powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to taste
Salt 1 1/2 Cups White Flour 1
Cup Whole Wheat Flour 1/2
Cup Rye Flour 1/4
Cup * Rolled Oats 1/2
Cup nonfat Dry Milk
Powder 1/4
Cup Wheat Germ (optional) 1/4
Cup Cornmeal 1/4
Cup Millet (optional) 1/8
Cup Ground
Flax Seed (optional) 2 1/4 tsp Active Dry Yeast
1 1/3
cups whole wheat pastry flour 2/3
cup toasted wheat germ 1/2
cup quick oats 1/2
cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3
cup coconut palm (or brown) sugar 1/3
cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground
flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
Asparagus Fries 2 tablespoons ground chia or
flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4
cup ground pistachio or other nuts, or pumpkin
seeds 1/4
cup sesame
seeds 1/4
cup nutritional yeast 2 teaspoons garlic
powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin
seeds — ground 1/4 teaspoon red pepper flakes
Doughnuts 2
cups cashews — soaked for four hours, or more 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1
cup water 1/2
cup raw honey 2 tablespoons maca
powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4
cup flax seeds — ground
Cookies 1-1/3
cups flour 3/4
cup sugar 2 teaspoons baking
powder 1/4 teaspoons salt 1 tablespoons ground
flax seeds 3 tablespoons water 1/2
cup vegan margarine
3
cups oat milk 1
cup raw buckwheat groats 1
cup rolled oats 1/2 almond flour 4 - 5 dates 1 tbsp coconut sugar 1 tbsp chia
seeds 1 tbsp golden
flax 1 tbsp psyllium husk pinch of Himalayan salt bourbon vanilla
powder, cinnamon, ginger 1 apple
Here's what was in those smoothies: 4 scoops Less Naked Pea Protein
Powder, 2 — 3 cups of Super Greens (baby spinach, chard, and kale), 2 tablespoons ground flax seed, 1 tablespoon cocoa powder, 1 banana, 1 tablespoon protein p
Powder, 2 — 3
cups of Super Greens (baby spinach, chard, and kale), 2 tablespoons ground
flax seed, 1 tablespoon cocoa
powder, 1 banana, 1 tablespoon protein p
powder, 1 banana, 1 tablespoon protein
powderpowder.
2 1/2
cups hot water 3 tablespoons ground
flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2
cups sugar (evaporated cane juice)-- use 1/2
cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2
cups rice flour 1/2
cup sorghum flour 1 1/2
cups tapioca flour 2 teaspoons baking
powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2
cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin
seeds) 1
cup finely grated carrots
2
cups brown rice flour 1/3
cup tapioca Flour 1/2
cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2
cups water 1/4
cup ground
flax seeds 1/4
cup pumpkin
seeds (pepitas) plus 2 Tablespoons for garnish 1/2
cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger
powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4
cup evaporated cane juice
Ingredients: 18 Small Portobello Mushrooms 1
cup Garbanzo Bean Flour 1 1/4
cups Filtered Water 2 tbsp Nutritional Yeast 1 tbsp Golden
Flax Seeds, ground 1/2 tbsp Chia
Seeds, ground 1 tsp Turmeric
Powder 1 tsp Garlic
Powder 1 tsp Onion
Powder Himalayan Pink Salt, to taste
-1 1/4
cup milk of choice (I used unsweetened coconut)-1 / 2
cup canned pumpkin - about 1/4 of an avocado -1 T protein
powder of choice (I used Sunwarrior vanilla)-2 medjool dates -1 T
flax seeds (use 1 T ground
flax seeds if you don't have a high speed blender)-1 t molasses - dash cinnamon - dash nutmeg
Peanut Butter
Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1
cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Raw Almonds 1
cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Raw Cashews 1/4
cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Peanut Butter 1/4
cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Agave 1/4
cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp
cup Coconut Flakes 1 tbsp Cacao
Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden
Flax Seeds, ground 1 tsp...
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground
flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking
powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin
seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
3 Tablespoons ground
flax seeds in 6 tablespoons water 1 1/4
cups yellow cornmeal 1 1/4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) 1 1/2 teaspoons baking
powder 1/2 teaspoon baking soda 1 1/4
cups nondairy, unsweetened yogurt.
Here's how to make a green smoothie of your own: 2
cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs
flax seeds 1 scoop rice protein
powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
1
cup flax seed meal 1
cup vanilla whey protein
powder 3/4 teaspoon baking soda 1 tablespoon Splenda granular (or 1 1/2 packets if you buy Splenda that way) 1/2 teaspoon salt 1/4
cup oat flour 1 teaspoon cinnamon 1
cup plain yogurt 2 eggs
1 scoop Pure Food Cacao Protein
Powder 1/2
cup frozen organic berries 1 T organic chia
seeds (
flax, hemp, or pumpkin work too) Handful of ice 2
cups of water (or almond or coconut milk)
3/4
cup Natural Peanut Butter 1 can 15 - ounce Garbanzo Beans or Chickpeas, rinsed VERY WELL and drained 2/3
cup Coconut Sugar 1 Tablespoon
Flax Seeds 1 Tablespoon Nutritional Yeast 1 Tablespoon Vanilla Extract 1/4
cup Almond Milk 1/4 teaspoon Baking Soda and Baking
Powder heaping 1/2
cup Chocolate Chips or Chunks 3 Tablespoons Oats
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4
cups chickpea (garbanzo bean) flour 1 tablespoon ground
flax seed 3/4 teaspoon aluminum - free baking
powder 2 teaspoons cider vinegar 3
cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4
cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black pepper to taste
From The Author: «Low Carb Pizza — made with
flax seed meal What you will need: 1 1/2
cup of
flax seed meal 2 tsp of baking
powder 1 tsp of oregano 1 tsp of salt 1/2 tsp of Stevia or natural sweetener 3 eggs 3 tbs of olive oil 1/2
cup of water»
2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2
cup protein
powder (I used Hemp Pro 70) 1/4
cup cocoa
powder 1/4
cup grated zucchini 1/4
cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground
flax seeds 1/4
cup agave or your choice of sweetener 1/4
cup chocolate chips 3/4
cup hot water
3
cups all purpose flour 2 teaspoons baking
powder 1 teaspoon salt 2
cups sugar 3
flax eggs (3 tablespoons of ground
flax seed mixed with 6 tablespoons of warm water) 3/4
cup vegetable oil 2 teaspoons vanilla extract 1
cup crushed pineapple, drained 3 banana, mashed 1/4
cup chopped walnuts or pecans
1
Cup White Farro Flour 1
Cup Whole Grain Farro Flour 1
Cup Coconut Palm Sugar 1 Teaspoon Ground
Flax Seed 1 Teaspoon Baking
Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1
Cup Granola of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3
Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking
powder 2 tablespoons ground
flax seeds in 6 tablespoons water 1 ripe banana 1
cup non-dairy milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4 nuts or
seeds (we used a mix of peanuts, pumpkin
seeds and sunflower
seeds)
ground
flax seed 6 tablespoons water 1
cup whole wheat pastry flour (all - purpose flour works, too) 1
cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking
powder 3/4 teaspoon salt 1
cup soy milk 1/4
cup high - oleic safflower oil or extra-virgin olive oil 1/2
cup fresh or frozen corn kernels (optional)
1/2
cup buckwheat flour 1/2
cup all purpose gluten - free flour (Bob's Red Mill) or Sweet Sorghum Flour 2 tablespoons ground
flax seeds 2 tablespoons tapioca starch or other starch: potato, corn 1 teaspoon baking
powder 1 to 1 1/2
cups water (varies, based on flours used, location, humidity, etc.) OPTIONAL: 1/4
cup sunflower
seeds, 1 teaspoon cinnamon, 1 teaspoon fennel
seeds
I see you don't have the quinoa pizza bites recipe, here it is: Makes 12 1
cup cooked quinoa 1/2
cup shredded non dairy cheese + 2 TBS 1 Egg (can use 1 TBS
flax seed and 3 TBS water in a blender to make a vegan egg 1 tsp salt and 1 of pepper 3 TBS marinara sauce 1/2 tsp garlic
powder 3 tsp Italian seasoning 1 tsp red pepper flakes Marinara for dipping
Pin It By Namely Marly Yield: 15 Ingredients: 2 15 oz cans Westbrae Natural ® Organic Black Beans, drained and rinsed 1
cup salsa 1 tablespoon Spectrum ® ground
flax seed 1 teaspoon garlic
powder 2 medium sized sweet potatoes, scrubbed and... Continue Reading →
1/2
cup chopped pecans 3/4
cup ground
flax seed 1/2
cup almond meal 1/2
cup coconut flour 1/2
cup quinoa flakes (or gf rolled oats) 3/4 tsp baking
powder 1/4 tsp kosher salt 2 tsp ground cinnamon 1/3
cup currants 1
cup lightly packed shredded carrots 3 tbsp coconut oil (or ghee) 1/4
cup pure maple syrup (or another liquid sweetener) 1/2
cup applesauce 1 tsp pure vanilla extract 1 tbsp grated ginger
350 grams whole - grain flour mix (about 1 1/4
cup) 1/2 teaspoon baking soda 1/4 teaspoon baking
powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4
cup honey 2 eggs (or whisk together 2 tbsp ground
flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2
cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
6 T. ground
flax seeds, whisked vigorously with 1/2 c. water 2/3
cup canola oil 1/2
cup unsweetened applesauce 1
cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2
cups grated zucchini, packed — about one big zucchini or 3 medium ones 3
cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking
powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1
cup chopped pecans, toasted
2 15 - oz cans artichoke hearts, chopped fine 2
cups puréed white beans or hummus (plain, red pepper or garlic) 1
cup shaved or grated Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion
powder 1 teaspoon each salt and black pepper 1 tablespoon oil of choice 4 tablespoons
flax seeds, ground and reserved
1/2
cup currants 1
cup spelt flour 1/4 teaspoon sea salt 1/2 teaspoon baking
powder 1/2 teaspoon each of cinnamon + ginger 1/4 teaspoon each of nutmeg + all - spice 3 tablespoons vegan butter 1
flax or chia egg (1 tablespoon of
seeds to 3 of water) 1/2 teaspoon vanilla extract 1/4
cup maple syrup
2
cups (250 grams) all - purpose flour 2
cups (240 grams) whole wheat flour 3/4
cup (100 grams) roasted & salted sunflower
seeds, plus extra for sprinkling 1/4
cup (40 grams)
flax seeds, plus extra for sprinkling 1 tablespoon baking
powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 1/4
cup (85 grams) honey 4 tablespoons (57 grams) butter, melted 1 1/2
cups (355 ml) milk
5 from 1 vote Print Chickpeas, chocolate and tahini muffins Ingredients 1
cup cooked chickpeas approx. 200 g or 1 can 2
flax eggs 2 tablespoons ground
flax seeds + 5 tablespoons water 60 g cacao
powder 70 g coconut sugar 80 g tahini 120 -LSB-...]