1 cup buckwheat flour 1/2 cup millet flour 1/4
cup ground flaxseed 2 teaspoons baking powder 1/8 cup coconut sweetener (optional)(or other natural sweetener) pinch of sea salt 2 cups almond milk (or other non-dairy milk) 1/4 cup of water 2 teaspoons vanilla Coconut oil for cooking
1/2
cup ground flaxseed 1/2 cup dark chocolate chips 1 scoop chocolate protein powder 1/2 cup almond butter 1/2 cup honey 1 tsp.
I also added 1/4
cup ground flaxseed to the crumble..
Ingredients: 180 g Kraft Mozzarella cheese, grated 2 eggs 1/4
cup ground flaxseed meal 2 tablespoons Great Lakes Gelatin Collagen Hydrolysate I combined it all and flattened it out onto a parchment lined pizza pan and baked it at 450 F for 10 minutes before removing it from the oven and topping it.
2 1/2 cups whole wheat flour • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 1 Tablespoon ground cinnamon • 1/2 teaspoon ground nutmeg • 2 cups soy milk or almond milk • 1 Tablespoon apple cider vinegar • 1/4
cup ground flaxseed meal • 1/2 cup water • 1 Tablespoon pure vanilla extract • 1 1/2 Tablespoons molasses • 5 Tablespoons dark maple syrup • 1/4 cup vegetable oil • 2 cups finely grated carrots • 3/4 cup raisins
4 1/2 cups old fashioned oats 1 cup whole wheat flour (or another kind of flour if you prefer) 1/3
cup ground flaxseed 1 tsp baking soda 1/4 tsp salt (optional)
1/2 Cup Sorghum Flour 1/4 Cup Sweet Rice Flour 1/4 Cup Tapioca Starch 1/4
Cup Ground Flaxseed 1/4 Cup Almond Meal 1/4 Cup Quinoa Flour (made in vitamix without dry grains container!)
4 cups roasted kabocha squash, peeled (you could steam it too) 1/3 cup buckwheat flour 1/2 tsp salt 1 tsp curry powder 1/2 tsp cinnamon 1/3
cup ground flaxseed water
INGREDIENTS 1/2 cup coconut oil, melted 1/2 cup honey 2 cups rolled old - fashioned oats 2 cups quick cooking oats or rolled oats put through the blender, food processor or magic bullet 1 cup unsweetened, dried cranberries 1 cup pumpkin seeds 1 cup chocolate chips 1/2
cup ground flaxseed or protein powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon sea salt 1 cup pumpkin puree 4 eggs, beaten
Pin It Pin It Ingredients: For about 20 bites 1 cup oatmeal 1/2 cup peanut butter (or other nut butter) 1/3 cup honey 1 cup coconut flakes 1/2
cup ground flaxseed 1/2 cup mini chocolate chips 1 tsp vanilla Directions:... Continue Reading →
Yield: 32 Servings 3 cups of old - fashioned rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2
cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.
1 3/4 cups whole wheat flour 1/2
cup ground flaxseed 1/2 cup lightly packed light - brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1 1/2 cups coarsely grated zucchini 1/3 cup mashed ripe banana (about 1 banana) 3/4 cup whole milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract
1 1/2 cups mashed ripe banana 1 cup packed brown sugar, divided 6 tablespoons butter, melted and divided 1/4 cup dark rum, divided 1 teaspoon vanilla extract 1/3 cup plain fat - free Greek yogurt 2 large eggs 1 1/2 cups all - purpose flour 1/4
cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered sugar
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
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.
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
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
1 - 2 cups of brown rice (you'll have extra) 1/2 head broccoli 1 cup chickpeas 1/2 purple onion, diced 1 grated carrot 1 clove garlic 1/4
cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne
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.
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)
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 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
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-...]
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)
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
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
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
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
Daun and others (2003) reported that a person would have to consume 8
cups (1 kg) of
ground flaxseed to achieve acute cyanide toxicity.
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
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled
flaxseeds + 4 tablespoons of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of
ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
of lean
ground beef 1/4
cup crumbled Stilton cheese (optional) 1 egg 1/2 onion, grated 1 tbsp Lea & Perrins Worcestershire sauce 1 - 2 tbsp BBQ sauce (I used Bull's Eye Guinness bbq sauce) 1/3
cup milled
flaxseed 2 tbsp whole wheat breadcrumbs 1 tbsp grapeseed oil (for brushing on the burgers just before they go on the grill)
1 flax egg (1 tbl of
flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp
ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons
ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons
ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
2 Large Ripe Bananas 3/4
cup Date Sugar 1/4
cup Applesauce 1/3
cup Almond Milk 1 Tablespoon Lemon Juice 1/4
cup Coconut oil, melted 1/2 teaspoon Pink Sea Salt 1 Tablespoon Pure Vanilla Extract 1 Tablespoon Cinnamon 1 Tablespoon
Ground Flaxseeds 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1 1/4
cup Gluten - Free Flour Mix Optional: 1/2
cup chopped Walnuts
A quarter
cup, or about 100 g, of applesauce subs for one egg, and with the
flaxseed it's about 1 TBS
ground and whisked in 3 TBS water.
2 lbs of
ground turkey (I used lean 93 %) 1
cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1
cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of
flaxseed meal 1 egg, beaten
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
3
cups of heaping shredded zucchini 1
cup of unsweetened applesauce 1/2
cup plain or vanilla Greek yogurt 3 eggs 2 teaspoons of vanilla extract 1 tablespoon honey (I used raw) 1/3
cup of sugar 1.5
cups of whole wheat flour 1.5
cups of all - purpose flour 1/4
cup of
flaxseed meal 3 teaspoons of
ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
Serves 1 Time: 2 Minutes Ingredients: - 3/4
Cup of low - fat vanilla yogurt (I like Siggi's or Fage)- 1/2
Cup of fresh or frozen blueberries - 1 Tbs of
ground flaxseed
1
cup of oat flour (just blend some oats in a blender and then measure 1
cup) 1
cup of
ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4
cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of
flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
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
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated cane juice (Trader Joe's organic) 2/3
cup coconut oil (Trader Joe's organic) 1 tablespoon
ground golden
flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons vanilla extract Simply Organic 1
cup non dairy milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)
I just put the
flaxseeds in and it calculated that for 1
cup of
ground flaxseeds (which is 4 larger or 5 smaller tortillas), you would get: total carbs = 32 g (dietary fiber = 32 g, sugars = 0 g), protein = 21 g, total fat = 48 g. Hope this helps
Speaking of German Chocolate Cake, I made a new version of your «Faux Meal» using: 3/4
cup of warm unsweetened Chocolate almond milk 2 TBS freshly
ground golden
flaxseeds 1 scoop chocolate whey protein (Jay Robb) 1 TBS unsweetened coco powder 1 TBS vanilla extract 1 drop of stevia glycerite 1/4 tsp of xanthan gum 2tbsp unsweetened shredded coconut 8grams Chopped Pecans You inspired me Maria:) Thank you!