Add 4
cups ground nuts, usually hazelnuts or almonds.
2 1/2
cups ground nut flour 1/4 cup diatomaceous earth (optional) * 2 tbls cinnamon 1 tsp baking soda (might be optional) 1/4 teas salt 1 cup raisins or blueberries or whichever small pieces of fruit desired 1/4 cup softened butter (grass fed or pasture)(or coconut oil, yogurt, creme fraiche) 1/4 to 1/2 cup honey ** 4 eggs 1 teas vanilla extract 1 ripe banana ***
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 standard
nut butter (preferably using half cashew
nuts, half sunflower seeds) 1 - 2 tsp
ground turmeric 1 tsp
ground cinnamon 1 tsp
ground ginger 1 - 2 tbsp maple syrup
I know that 2
cups of ready
ground almonds would use more
nuts than 2
cups of whole almonds....
If I eliminate the 2
cups of
ground nuts, will the consistency suffer?
150 g (1
cup) raisins 6 tablespoons white or dark rum (or orange juice) 200 g (1 1/2
cups) roasted hazelnuts,
ground (or any other
nut) 100 g (3.5 oz) good quality dark chocolate (or rice milk chocolate)
If you're working with anyone that has a
nut allergy then omit the
ground almonds and use a little under 1/4
cup additional coconut flour.
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1
cup) 1/4
cup loosely packed fresh parsley leaves 1/4
cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound
ground lamb 1 teaspoon salt 1/2 teaspoon
ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3
cup pine
nuts, toasted and finely chopped (omitted because I forgot to buy them!)
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
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of
ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut,
Nuts (walnuts or almonds) or just leave it plain.
1/2
cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2
cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3
cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2
cup of peanut or any other
nut butter you prefer 1/2
cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of
ground cinnamon 1/2 Chocolate chips
Omit to make
nut - free) a pinch of salt Sugar Syrup: 1/2
cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
-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-...]
3
cups freshly
ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1
cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4
cup chopped macadamia
nuts, preferably soaked & dehydrated (buy soaked & dehydrated
nuts here, see how to make them here) 1 1/2
cups white chocolate chips (see how to make GAPS white chocolate chips here)
3/4
cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4
cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another
nut or seed of your choice 1/4
cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon
ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts, pecans or
nuts that you prefer
3 Delicata squash (about 3 pounds total) Extra-virgin olive oil 1/4 teaspoon coarse salt 1/4 teaspoon freshly
ground black pepper 1 pound bow - tie pasta 2 bunches Italian (Tuscan Lacinato) kale 1/2
cup pine
nuts 1
cup crumbled feta cheese
Remove from oven and once the
nuts have cooled, place in a food processor, along with 1/4
cup (50 grams) white sugar, and process until finely
ground.
For Crunchy Granola Bars, combine 1
cup finely
ground nuts, 1/2
cup granulated sugar (coconut palm sugar, light brown sugar and / or white granulated sugar), 2
cups old fashioned rolled oats, 2
cups puffed rice cereal in a bowl and mix.
1/4
cup ground almonds (this can be omitted and a flour used in it's place, or another
nut used but it does make the cake more deliciously gooey so I recommend it!)
12 Medjool dates 12 Brazil
nuts (or more for sprinkling
ground up
nuts) 1/4
cup dark chocolate squares (72 % or higher) OR unsweetened chocolate with 6 drops of liquid Stevia 1/4
cup hemp seeds (optional for sprinkling on top)
Place the hazelnuts and 1/4
cup brown sugar in the work bowl of a food processor and pulse until the
nuts are finely
ground.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin)
Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped
nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1
cup all natural smooth peanut butter or almond butter — make sure you have fully stirred the
nut butter (the oil naturally separates from the
ground nuts and needs to be smoothly integrated)-- this will assist in avoiding oily runoff
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew
nuts, soaked in 1/4
cup of water for 30 minutes and
ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
For the loaf — 190 g (1
cup) green lentils — 100 g (1
cup) walnuts — 60 g (1/2
cup) hazelnuts and cashew
nuts — 3
ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1
cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2
cup) oat flour — 60 g (3/4
cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
Would I still use 3
cups if using almond flour instead of
grinding whole
nuts?
Carrot cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml) vegetable oil 3 eggs 1 1/2
cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped pecan
nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
Spiced
Nuts: 2 tbsp finely chopped pistachios 2 tbsp finely chopped blanched almonds 2 tbsp finely chopped pine nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinn
Nuts: 2 tbsp finely chopped pistachios 2 tbsp finely chopped blanched almonds 2 tbsp finely chopped pine
nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinn
nuts 1/4
cup (40g) icing sugar 1/2 tsp
ground allspice 1/2 tsp
ground cardamom 1 tsp
ground cinnamon
add ins: 1/4
cup dark chocolate chips or dried fruit or
nuts, hemp or sunflower seeds or even spices like a teaspoon of
ground cinnamon.
for the mung bean falafel bowl 1
cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly
ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other
nuts — for garnish (optional)
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons
ground cayenne chile 1 teaspoon
ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly
ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio
nuts 2 tablespoons olive oil 1/2
cup vermicelli, broken into 1 - inch pieces 1
cup long - grain rice 1/2 teaspoon
ground cayenne 2 1/2
cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Filling 1
cup fresh carrot juice 1/2
cup meat of young Thai coconut 1/2
cup Brazil
nut milk OR any other
nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon
ground cinnamon 1 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/8 teaspoon
ground cloves 1/2
cup Irish moss — soaked in hot water for at least 10 minutes
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
Macadamia Herb Cream 2
cups macadamia OR pine
nuts — soaked for 1 hour or more 1/2
cup purified water 1/4
cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of
ground nutmeg sea salt
Coconut - Cilantro Cream Cheese 1
cup meat of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2
cup macadamia
nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly
ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs of your choice — chopped
1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon
ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia
nuts 1 teaspoon
ground ginger 1 teaspoon
ground cumin 1/2
cup vegetable oil, divided 1/2
cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1
cup water
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
1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2
cup pine
nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2
cup olive oil Sea salt Freshly
ground black pepper 1
cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
for the burgers 2
cups shelled edamame or fresh shelled fava beans or green peas 1
cup untoasted pistachio
nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
Olive oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1
cup basil leaves, 1 - 2 Tbsp pine
nuts, olive oil,
ground)(feta cheese for your dairy eating loved ones)
Vegan Corn Muffins vegetarian, vegan, dairy - free, peanut - free, tree
nut - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 1 Tbsp
ground flax seed 1
cup plain soymilk 1
cup frozen sweet...
Vegan Banana Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons
ground cinnamon 1/4
cup unsweetened soymilk 1 teaspoon apple cider vinegar 1/2
cup sucanat or packed dark brown sugar 1 1/2
cups mashed very ripe bananas 1/4
cup canola or safflower oil 1 teaspoon pure vanilla 1/2
cup chopped toasted
nuts (almonds, walnuts or pecans)
2 cloves garlic, peeled 1
cup of fresh spinach leaves 1/2
cup of fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3
cup of walnuts or pine
nuts 1 teaspoon salt Fresh
ground pepper
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
1
cup rolled oats 2 tablespoons
ground flax seeds 1/4
cup sunflower seeds (or other seed or
nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel seeds 2 tablespoons apple cider vinegar 2
cups water Vegetable cooking oil for the waffle iron
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean
ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3
cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4
cup pine
nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts
ground cinnamon, 1 part each
ground nutmeg, cloves, and cardamom) salt and freshly
ground pepper 1 1/2
cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3
cup pine
nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2
cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
1 (16 - ounce) package vacuum - packed gnocchi (such as Vigo) 2 teaspoons olive oil, divided 6 ounces basil, pine
nut, and chicken sausage (such as Gerhard's), casing removed and sliced 1
cup thinly sliced fennel 1
cup thinly sliced red bell pepper 1
cup thinly sliced onion 1/2
cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly
ground black pepper 2 tablespoons chopped fresh flat - leaf parsley
2
cups lightly packed baby spinach leaves (about 2 ounces) 1/4
cup pine
nuts, toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3
cup olive oil Salt and freshly
ground black pepper to taste 1/3
cup freshly grated Parmesan