2/3 cup almonds (raw) 2/3 cup macadamia nuts 1
cup flaxseed 1 1/2 Tablespoons cinnamon 1/4 tsp sea salt 1/2 cup Date Paste (next recipe) 1/3 cup chopped raisins 1/4 cup chopped walnuts 1 Tablespoon honey
To prepare waffles, place flaxseed in a clean coffee grinder or blender; process until ground to measure 1/4
cup flaxseed meal.
Taking a mix of 1 1/2 cups of blanched almond flour and 2 tbsp coconut flour, mix with 1/4
cup flaxseed meal, 1/4 tsp sea salt and 1 1/2 tsp baking soda.
4 strips turkey bacon 1/4
cup flaxseed meal 1/4 cup almond meal 1/4 cup protein powder (I used Garden of Life protein powder, but I bet this would be great with lots of different kinds — just be aware that if you use a flavored one it will change the taste) 1 tsp cinnamon A shake or two of sea salt 1 tsp maple extract 1 extra large egg 1/4 cup egg whites 1 T coconut oil, melted
Mix 3/4
cup flaxseed with 2 tablespoons lavender.
Ingredients: 2 cups rolled oats 1/2 cup brown sugar 1/4 cup wheat germ 1/4
cup flaxseed meal 1 tsp ground cinnamon 1 cup all purpose... [Read more...]
2 cups rolled oats 1/2 cup brown sugar 1/4 cup wheat germ 1/4
cup flaxseed meal 1 tsp ground cinnamon 1 cup all purpose flour 1/2 tsp sea salt 1 large egg, beaten 1/2 cup vegetable oil 1/2 cup honey 1 tsp vanilla extract 1/2 cup raisins (chocolate chips, cranberries or other dried fruits or nuts)
15 oz pumpkin puree (1 can puree) 2 eggs 1/2 cup melted butter 1 1/4 cup coconut sugar or white granulated sugar 1 1/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 3/4 ground cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp ground cardamom 1/8 tsp clove 2 cups Whole Grain Einkorn Flour (optional) 1/4
cup flaxseed meal
In this recipe I've already subbed 1/4
cup flaxseed for some of the flour, so I bet you could leave out the egg altogether and it would still be fine.
-- 8 oz shrooms sautéed with 1/2 medium onion, water and 1/2 cup enchilada spices — 1/4
cup flaxseed — 1 can beans, smushed — 1 cup rice, cooked — 1/4 cup spelt — salt pepper onion / garlic powder to taste
1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2 teaspoons kosher salt 2 cups boiling water 1 package dry active yeast (about 2-1/4 teaspoons) 1/3 cup warm water 1/4
cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus more for work surface Vegetable oil for greasing 2 teaspoons poppy seeds 2 teaspoons sesame seeds 1 teaspoon garlic flakes 1 teaspoon onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg
1 cup sugar 3/4 cup applesauce 1/2 cup sorghum flour 1/2 cup cocoa powder 1/4
cup flaxseed meal 1/4 cup water 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup non-dairy milk 3 tablespoons vinegar
Ingredients 1 1/2 cups rolled oats 1/4
cup flaxseed meal 1/4 cup sunflower seeds 1/3 cup pumpkin seeds 1/2 cup cashews 1/2 cup macadamia nuts 1/8 cup shredded coconut 1/2 cup raw honey (or swap with coconut nectar, maple syrup, or brown rice syrup for vegan version) 1 cup natural peanut butter 1/2 cup chocolate chips
Place the flour, remaining 3/4
cup flaxseed meal, oat bran, cinnamon, and baking powder in a large bowl, and whisk to combine.
I substituted 1 cup AP flour with 1/2 cup whole wheat flour and 1/2
cup flaxseed meal, added slightly more milk than the recipe called for, and baked maybe 3 min more.
Ingredients: 3/4 cup sifted coconut flour 1/2
cup flaxseed meal 1/2 cup almonds - ground 1/2 cup arrowroot powder 1 tsp.
6 cups gluten - free bread cubes (about half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive oil 1/2 cup chopped onion 1/2 teaspoon ground nutmeg 2 teaspoons sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1 cup chopped carrots 1 cup chopped celery 2 cups chopped and peeled apples 1/4 cup dried cranberries 1/2 cup chopped pecans or walnuts, optional 1/4
cup flaxseed meal 2 cups gluten - free vegetable broth
1-1/2 cups flour * 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/4
cup flaxseed meal or ground flaxseed 1/2 cup chocolate chips (I used bittersweet) 1 cup fresh or frozen raspberries 1 cup plain yogurt 1 teaspoon vanilla
Flax Note: The original recipe for this blueberry blast smoothie contained 1/2
cup flaxseed, or 1/4 cup per serving.
1 cup flour 1/4
cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almonds
I used 3/4
cup flaxseed and 1 cup oat flour.
2 cloves garlic 1 cup white or yellow onion, large dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4
cup flaxseed meal
2 cups rolled oats 2 cups rolled rye or buckwheat 1/2 cup almonds, coarsely chopped 1/2 cup hazelnuts, coarsely chopped 1/2 cup flaked coconut, unsweetened 1/4 cup raw unshelled sunflower seeds 1/4
cup flaxseeds
Not exact matches
Instead of Physillum, I added to1
cups (instead of the 2
cups in the recipe) of water about 3 tbs of chia and 3 tbs of ground
flaxseed and let it sit for about 20 minutes.
do you think I would be able to substitute the
cup of ground
flaxseed for a
cup of chia seeds?
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.
Add 1
cup pecans and dates to the
flaxseeds and pulse until you have a thick, smooth nut / seed butter.
I added 2/3
cup shredded coconut and 2 tbsp
flaxseed meal, then substituted wheat bran for the oats and dried cranberries for the chocolate chips.
1
cup, fresh or frozen blueberries 2 Tbs, raw cacao powder or cacao beans 2 Tbs goji berries 1 Tbs raw honey (or more to taste) 1 Tbs hemp seeds 1 Tbs ground
flaxseeds 1
cup, ice 1
cup water (more or less to desired consistency)
I used 1
cup of
Cup4
Cup flour, 1/2
cup gf oats, and subbed
flaxseed meal for the millet, because it was what I had.
added a handful of nuts and a 1/4
cup of
flaxseed, and it was a huge hit!
Organic brown sugar, slightly under 3/4
cup; cut out 1 1/2 tbsp butter and added 4 tbsp finely ground
flaxseed; no bourbon (boo for me!)
2
cups blanched almond flour 2 tablespoons coconut flour 1/4
cup golden
flaxseed meal 1/4 teaspoon kosher salt 1 1/2 teaspoons baking soda 5 (1/4
cups) of chia gel 1/4
cup coconut oil (melted) 1 tbsp of xylitol 1 tbsp apple cider vinegar
I added 1 more tablespoon of honey (2 tbsp total), I left out the
flaxseed (I didn't have any) and I used only 1 1/2
cups of coconut flour and added a 1/2
cup of tapioca flour.
INGREDIENTS 1 1/4
cups hazelnut flour (I used Bob's Red Mill) 1
cup ground
flaxseed (I used organic golden
flaxseed) 3/4
cup gluten - free oat flour 1/3
cup coconut flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt
4
cups old - fashioned oats 2 tablespoons wheat germ 2 tablespoons ground
flaxseeds 1
cup salted roasted cashews 3/4
cups unsweetened coconut flakes 4 tablespoons coconut oil, melted 1/4
cup honey 1/2
cup torn dried mangoes 1/4
cup dried tart cherries
-LSB-...] ground
flaxseed (optional - see note below) 3/4
cup coconut oil or butter3 / 4
cup honey2 Tablespoons vanilla extract2 Tablespoons cinnamon1 1/2
cups unsweetened, shredded coconut1
cup chopped nuts of your choice1 to -LSB-...]
(I used 1.5
cups of whole almonds, 2 tablespoons coconut flour, 1/4
cup of whole
flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4
cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.)
1 tablespoon ground
flaxseed meal 5 — 6 tablespoons water 2 tablespoons all - natural, no - sugar - added peanut butter 1/2
cup pumpkin purée 2
cups brown rice flour
Cake Batter: 2 tablespoons ground
flaxseed or chia 6 tablespoons water 1 2/3
cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup Earth Balance Buttery Spread 1
cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2
cup fresh - pressed apple cider 1/2
cup soy or almond milk
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons
flaxseed (optional)
No Bake Cranberry Coconut Energy Bites 1/2
cup cranberries 1/4
cup finely chopped walnuts 1/2
cup gluten - free rolled oats 1
cup unsweetened coconut shreds or flakes 1/4
cup ground
flaxseed 3/4
cup natural, unsalted almond butter 1/4
cup pure maple syrup
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons
flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
2
cups water 1
cup grey - green or brown lentils 2 Tbs ground
flaxseeds + 4 Tbs water 1 medium yellow onion, diced 1 teaspoon olive oil 1
cup instant or regular rolled oats 1
cup tomato sauce 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4
cup BBQ sauce 2 Tbs ketchup
1/2
cup of cooked quinoa 1/2
cup of oats 1
cup of almond milk + water if needed 1 scoop of Fit Delis Vanilla protein powder 1 tablespoon of milled
flaxseed 1 tablespoon of sunflower seeds 1 tablespoon of raisin or goji berries
1
cup potato starch 3/4
cup millet flour 3/4
cup tapioca flour 1/2
cup coconut flour 1/2
cup brown rice flour (or sorghum flour) 3 tablespoons ground, golden
flaxseed 1 teaspoon xanthan gum
I made this just as instructed but also made it with adding about 1/2
cup ground
flaxseed and another tbsp of unsweetened vanilla just for a lil more nutritional benefit.
1/2
cup (1 stick) Earth Balance, softened 1
cup granulated sugar 1/2
cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground
flaxseed + 3T warm water 1
cup whole wheat pastry flour 1/3
cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2
cup peanut butter and / or chocolate chips
4
cups old fashioned oats 1/2
cup slivered almonds 1/4
cup ground
flaxseed 1/2
cup sunflower seeds 1/2
cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4
cup coconut oil 3 tablespoons butter 1/4
cup honey 1/4
cup light brown sugar 1/2 teaspoon vanilla extract 2/3
cup dried cherries, chopped 1/2
cup white chocolate chunks or chips
Ingredients 1
cup lukewarm water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast in a jar) 1 tsp fine sea salt 1 tbsp olive oil 2
cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more for kneading 1/4
cup PC Organics Milled
Flaxseed