Dough: • 3 1/4 cup gluten - free flour blend (see note) * • 1 1/2 cup oat flour • 1/4
cup ground psyllium husk • 3 Tablespoons coconut sugar • 2 1/4 tsp (1/4 oz packet) instant yeast • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 2 cups warm water, about 110 degrees F • 2 Tablespoons melted coconut oil • 2 large eggs Filling: • Vegetable oil spray • 1/2 cup coconut sugar • 1 1/2 Tablespoons ground cinnamon Glaze: • Dark maple syrup, as needed
Not exact matches
1
cup almonds 1
cup cashews 1
cup oats 1
cup shredded coconut 1
cup buckwheat groats 1
cup cacao nibs 1
cup LSA 1
cup puffed rice 1/2
cup pepitas 1/2
cup psyllium husk 4 teaspoons
ground cinnamon
300 g
ground almonds 1/4
cup orange juice 1/2
cup date syrup 200 g frozen cherries 3/4
cup CHOC Chick cacao powder 3/4
cup CHOC Chick cacao butter 1
cup dried apricots 1
cup desiccated coconut 1/2
cup flaked almonds 1 tbsp
psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp ginger 1/2 tsp nutmeg
Ingredients: 3/4
cup almond meal 1/2
cup shredded coconut 1 tablespoon
psyllium husk 3 tablespoons
ground flaxseeds / linseed or LSA 2 tablespoons protein powder 2 tablespoon cacao 2 tablespoon almond butter 2 tablespoons maple syrup A couple of drops of peppermint essential oil
Watermelon layer About 3
cups of frozen watermelon chunks (seeds removed)-- for me this was 1/4 of a medium - sized watermelon 1/4
cup almond milk 1 tsp cornstarch or
ground psyllium husk Juice and zest of 1 lemon 1/2 tsp salt (Optional) 1 tb clear liquor — helps to keep it softer when frozen
Cake ingredients: 1/3
cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons
ground flax seed 1 1/4
cups gluten - free all purpose flour of your choice (that contains
psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon
ground ginger 1 teaspoon
ground cinnamon pinch of fine sea salt 1/4
cup melted unrefined coconut oil OR olive oil 1/4
cup unsweetened applesauce 1/3
cup fancy molasses 1/4
cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2
cup vegan chocolate chunks
2
cups raw, unsalted sunflower seeds 1
cup flax seeds, whole 1.5 — 2
cups chopped dried apple slices 3
cups rolled oats 4 tbsp whole chia seeds 1.5 Tbsp
ground cinnamon 8 Tbsp whole
psyllium husk 3.5
cups water
1
cup of buckwheat flour 1/2
cup of brown rice flour 1 teaspoon
psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp
ground cinnamon 1/2 tsp
ground vanilla 1/2 tsp
ground ginger 1/2 tsp
ground cardamom 1/4 teaspoon
ground nutmeg 1/4 tsp
ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of salt
1
cup sunflower seeds 1/2
cup flax seeds 1/2
cup hazelnuts or almonds 1 1/2
cups rolled oats 2 T chia seeds 4 T
psyllium seed husks (
ground) 2 t salt 1 T maple syrup 3 T coconut oil 1 1/2
cup warm water
* makes one loaf 1
cup sunflower seeds 1/2
cup ground flax seeds 1/2
cup hazelnuts 1 1/2
cups rolled oats 2 tablespoons chia seeds 4 tablespoons
psyllium seed husks, or 3 tablespoons
psyllium husk powder 1 teaspoon sea salt 1 tablespoon maple syrup 3 tablespoons coconut oil 1 1/2
cups warm water
4 tbsp
psyllium seed husk (2 tbsp if using the powder form) 1 1/2
cup water 1/2
cup pumpkin seeds 1/2
cup ground flax seed 1
cup sunflower seeds 2 tbsp chia seeds 1
cup shredded coconut, unsweetened 1/2
cup almonds 1 tsp sea salt 3 tbsp virgin coconut oil, melted 1 tbsp maple syrup or a dash of stevia
1
cup / 200g buckwheat groats, soaked 1/2
cup / 85g almonds or hazelnuts 1/2
cup / 75g sunflower seeds 1/2
cup / 75g pumpkin seeds 1/2
cup / 85g flaxseeds 4 Tbsp
psyllium husks (or 3 Tbsp
psyllium powder) 3 Tbsp coconut oil, melted 2 Tbsp rice syrup (optional) 2 Tbsp
ground cinnamon 2 Tbsp
ground ginger 2 tsp nutmeg 1 tsp
ground cardamon 1/2 tsp
ground cloves pinch pink Himalayan salt 1
cup sultanas (optional) 1 1/2
cup / 350 ml filtered water
2
cups brown rice flour 1
cup tapioca flour 2/3
cup of good quality Parmesan cheese, finely grated 3/4
cup walnuts, freshly chopped 1/2
cup dates, stones removed and chopped 1 tbs
psyllium husks (or 1tsp xanthan gum) 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp freshly
ground sea salt
1
cup rolled oats (use gluten free if preferred) 1/2
cup buckwheat (you could also use more rolled oats instead) 1/2
cup sunflower seeds 1/2
cup flax seeds 1/4
cup pumpkin seeds 1/4
cup sesame seeds 2 tablespoons millet (optional) 3 tablespoons
psyllium husk powder 2 teaspoons
ground cumin 1 1/2 teaspoon sea salt 1 teaspoon turmeric 1 1/2
cups water 3 tablespoons coconut oil, melted 1 tablespoon maple syrup
3 large carrots, unpeeled and grated 2
cups shredded coconut 1 tsp
ground cinnamon powder 1 tbsp freshly grated ginger 2
cups soaked almonds (soaked overnight in 2
cups of water, then rinsed well and drained) 10 dried dates 1/2
cup currants 2 tbsp
psyllium husk 2 tbsp chia seeds 1/4
cup maple syrup 30 g turmeric, freshly grated Pinch of salt
Ground chia seeds and
psyllium husks are the closest substitute but the conversion would be different (I would guess about 1 tablespoon per 1/4 -1 / 3
cup of flax).
0.5
cup ground flax seeds (freshly
ground) 1.5
cups coconut flour 2 tablespoons
psyllium husk 250g / 1
cup plain Greek yogurt 6 organic or pastured eggs 10 ml / 2 teaspoons aluminum - free baking powder 0.5 teaspoon sea salt
0.5
cup ground flax seeds (freshly
ground) 0.5
cup ground sunflower 1
cup almond flour or coconut flour 2 tablespoons
psyllium husk 250g / 1
cup plain Greek yogurt or sour cream 6 organic or pastured eggs 10 ml / 2 teaspoons aluminum - free baking powder 0.5 teaspoon sea salt Pinch stevia or teaspoon xylitol
1/2
cup psyllium husks 3 tbsp
ground flax seed 1 tsp baking powder pinch of salt (add up to 1 tsp if using unsalted peanut butter) 1
cup water 1/2
cup peanut butter (almond and sunflower seed butter work too)