1/8
cup ground gluten - free oats (or oat flour) 1/8 cup whey protein powder (I used our amazing 1 - ingredient hormone - free whey!)
1/4
cup ground gluten - free oats (or oat flour) 1/4 cup whey protein (use our amazing creamy all - natural & hormone - free whey!)
Not exact matches
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or pecans —
ground in a food processor into tiny pieces 1/3
cup chia or flax seeds pinch of salt 1
cup boiling purified water 2 tablespoons olive oil
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)
1 tablespoon chia seeds 3 1⁄4
cups / 325 g
gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons
ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
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
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified
gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp
ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
3
cups of
gluten free rolled oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of
ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
1
cup soaked walnuts 1/2
cup dates 1/2
cup oats, 1/2
ground together (use gf oats to make the cookies
gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisins
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.
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the
gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon
ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
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
fine salt 3 large eggs at room temperature 100 grams (3/4
cup) all - purpose flour (see notes for
gluten free version) 50 grams
ground walnuts 1 large ripe banana, cut into cubes
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
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons butter 2 eggs, at room temperature 2
cups whole wheat pastry flour (or your favorite
gluten free pastry flour) 1/3
cup almonds, finely
ground 3/4 teaspoon
ground cinnamon 3/4 teaspoon freshly
ground black pepper 3/4 teaspoon
ground cloves 3/4 teaspoon
ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3
cup (20 g)
gluten - free breadcrumbs 1
cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon
ground cumin 1/4 teaspoon
ground black pepper 4 eggs, separated
Ingredients: 1 small banana, 1/2
cup President's Choice four berry frozen berry blend, 1/2
cup President's Choice plain yogurt, 1 TBP Bob's Red Mill
gluten free
ground flax seeds, water to thin smoothie to desired texture.
Ingredients: 3/4
cup President's Choice plain yogurt, 1/2 fuji apple, chopped, 2 TBP Kraft natural peanut butter, 2 TBP Bob's Red Mill
gluten free
ground flax seed
Ingredients: 1/3
cup raw, Only Oats large flake
gluten free oats + 2 TBP Bob's Red Mill
gluten free
ground flax seeds + 100g (~ 1/2
cup) Yoplait whole milk plain yogurt + ~ 1/3
cup water, ~ 1/2
cup chopped apple + cinnamon (pantry staple, not included in pricing)
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...
The only changes I made were that I used earth balance non-dairy original butter sticks, doubled the recipe, used 3 1/2
cups ground oats and 1
cup of a
gluten free flour blend.
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4
cup organic
gluten - free rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp
ground cardamom 1/2 tsp vanilla powder 1
cup oat milk (or other plant - based milk) + coconut oil for frying
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly
ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
For the cookie 1 1/2
cups all - purpose
gluten - free flour (we use Bob's Red Mill) 3/4 teaspoons baking powder 3/8 teaspoon baking soda 1/2 teaspoon xanthan gum 1 1/2 teaspoons
ground ginger 1 teaspoons
ground cinnamon 1/8 teaspoon
ground cloves 3 tablespoons vegan butter 6 Tablespoons brown sugar 1...
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as n
Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely
ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as n
gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed)
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoo
Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely
ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoo
gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or
gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoo
gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk
To make 1
cup of mock
Cup4
Cup gluten - free pastry flour, combine the finely
ground nonfat dry milk, Better Batter and cornstarch in a large bowl and whisk to combine well.
gluten free if intolerant) 1
cup / 250 ml / 100 g almond flour / meal 1/2
cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp
ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2
cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1
cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2
cups / 1/2 liter / 200 g blueberries
Dry mixture 2
cups old - fashioned rolled oats (or any rolled flakes), choose
gluten free if you are celiac 1 tsp baking powder 1/4 tsp
ground ginger 1/4 tsp
ground nutmeg 1/2 tsp
ground cinnamon 1/4 tsp
ground cardamom 1/4 tsp
ground vanilla or 1/2 tsp vanilla extract 1 pinch coarse sea salt 1 1/3
cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
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
With this particular recipe, since it's already got
ground almonds in it I would just substitute the flour for
gluten - free baking mix, or perhaps increase the amount of
ground almonds to 1
cup and use 1
cup of baking mix instead of 1 1/2
cups.
5
cups rolled oats, preferably thick - cut (if you're
gluten - sensitive, be sure to use oats marked
gluten - free) 1
cup whole raw almonds 1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon
ground cardamom 2/3
cup unsweetened applesauce 1/3
cup extra virgin olive oil 1/4 c maple syrup 1/4
cup coconut palm sugar (or increase maple syrup to 1/2
cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1
cup dried fruit of choice (raisins, cranberries, etc..)
Sea salt 2 medium eggplants, cut into 1/2 - inch cubes 3 tablespoons olive oil 3 garlic cloves, minced 1/4 teaspoon crushed red pepper One 28 - ounce can crushed tomatoes 1 tablespoon brown sugar Freshly
ground black pepper 1 pound rigatoni (or
gluten - free pasta) Balsamic vinegar for drizzling 1/4
cup fresh basil Rockin» Ricotta
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons
ground cumin 1 and 1/2 teaspoons
ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon
ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon fresh ginger (peeled, grated) 3/4
cup gluten - free breadcrumbs 1/3
cup almond milk 1 large egg (beaten) 1/2
cup cilantro (finely chopped) 1/2
cup parsley (finely chopped) 1/4
cup mint (finely chopped) 1 pound
ground turkey Kosher salt and freshly
ground black pepper (to taste)
Crust: 1/2
cup gluten - free oats,
ground in food processor 1/2
cup almond meal (or almond slices
ground in food processor) 4 Tbsp coconut oil or butter, melted 2 Tbsp erythritol, xylitol or other low - GI sweetener
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
2/3
cup raisins, optional 1
cup water 2
cups old - fashioned oats (certified
gluten - free, if needed) 2/3
cup chopped pecans (or walnuts), optional 2 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3
cup pure maple syrup 1/4
cup (1/2 stick) unsalted butter, melted 1 1/2
cups milk of choice 1 1/2
cups grated carrots
16 ounces (454 g)
gluten - free pasta (or pasta of choice) 1/4
cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly
ground pepper 1
cup (240 ml) water 1/4
cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1
cup (34 g) packed watercress Freshly
ground nutmeg, to taste
2 1/3
cups of
gluten free oats (I used Bob's Red Mill rolled
gluten free oats) 1 teaspoon
ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4
cup of unsweetened applesauce 1/4
cup of maple syrup, agave or honey (for vegetarian option) 1/4
cup of hemp hearts (optional for extra protein) 1/4 -1 / 2
cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
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
Ingredients: 1/2
cup of plain
gluten free flour — I have used Dove's farm 1/4
cup of
ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
16 oz
gluten - free rolled oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw pumpkin seeds, soaked for 6 hours 1/4
cup raw sunflower seeds, soaked for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp
ground cinnamon 3/4 tsp
ground nutmeg 3/4 tsp
ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
Makes 8 muffins Coconut oil to grease tin 1/2
cup of almond flour 1/4
cup of coconut flour 1 heaped teaspoon of
ground cinnamon 1 teaspoon
ground nutmeg 1 large ripe banana 4 large eggs 1
cup of grated carrot 1 tablespoon of maple syrup 1 teaspoon of baking powder (
gluten free)
Ingredients 32 oz
gluten - free rolled oats (extra thick or regular) 3/4
cup raw almonds, soaked overnight or for 10 - 12 hours 1/2
cup walnuts, soaked for 4 hours 1/2
cup raw pumpkin seeds, soaked for 6 hours 1/2
cup raw sunflower seeds, soaked for 6 hours 1
cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil 1/3
cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp
ground cinnamon 1/2 Tbsp
ground nutmeg 1/2 Tbsp
ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
Take 1
cup of the
Gluten Free Rolled Oats and
ground to a fine powdery flour in a food processor.
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons
gluten - free all - purpose flour blend of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons
ground cinnamon, divided 1 tablespoon powdered sugar
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic
gluten log, chopped into bite - size pieces Kosher salt Freshly
ground black pepper 2 tablespoons flour 1 sprig rosemary About 4
cups (2 cans) Guinness or other stout
1
cup of cooked quinoa 3 ripe bananas 1/4
cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1
cup of
gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1
cup of
gluten free rolled oats (again Bob's Redmill) 1/2
cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of
ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4
cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)
2 1/2
cups rice flour 1
cup potato starch 1/2
cup tapioca flour 1 1/2
cups All Purpose
Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4
cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons of
ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4
cup olive oil 3 to 3 1/2
cups warm water (approximate, as needed) 2 Tablespoons poppy seeds water