1 cup ground pumpkin seeds and 1
cup ground sunflower seeds (I use my coffee grinder), 1 tsp salt, 1 egg (beaten), 2 tsp oil; add any spice or herb or just 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
2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4
cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins
I didn't have wheat germ so I subsituted 1/2
cup ground sunflower seeds.
I made this tonight for my son's lunch tomorrow... I didn't want to use just almonds, so I used 1 cup almond meal, 1/2 cup ground pepitas and 1/2
cup ground sunflower seeds.
Not exact matches
Orange - Kissed Seed Crackers 1/2
cup sunflower seeds 1/2
cup sesame seeds 1/3
cup flax seeds —
ground 1/2
cup hemp seeds scant 1
cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4
cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
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
Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3
cup sunflower seeds 1 tsp
ground sumac 100 ml / 1/3
cup cooked chickpeas 100 g feta cheese 2 - 3 eggs
Raw Onion Bread 1/2 lb yellow onions — sliced 1
cup raw
sunflower seeds — soaked for 1 hour 1/4
cup nama shoyu 1/4
cup olive oil 1
cup flax seeds —
ground in a coffee grinder
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.
Tonight I substituted 1/4
cup sunflower seeds, 1/4
cup hemp seeds and 1/8
cup ground flax seed for the oats.
1
cup oat flour (You can make your own by finely
grinding oats in a food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4
cup olive oil 1/2
cup water 1 tsp each sesame seeds, hemp seeds,
sunflower seeds, and chia seeds (or other seeds of your choice)
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
Blend together the following ingredients: 1 1/4
cup rolled oats or 1
cup oats and 1/4
cup cornmeal 4 tablespoons
ground flax seeds 1/4
cup sunflower and / or pumpkin seeds 2 tablespoons cornstarch or...
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.
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 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean
ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4
cup cooked brown rice 1/2
cup black beans 1/4
cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon
sunflower seeds 1/4 teaspoon orange zest 1/4
cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
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
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
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
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
Blend together the following ingredients: 1 1/4
cup rolled oats or 1
cup oats and 1/4
cup cornmeal 4 tablespoons
ground flax seeds 1/4
cup sunflower and / or pumpkin seeds 2 tablespoons cornstarch or Ener - G Egg Replacer 2
cups water 1 tsp fennel seeds Vegetable cooking oil for the waffle iron
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons
ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon
ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use
sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4
sunflower oil & 1/4 coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of
ground Flaxseed 1/2 teaspoon
ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
1
cup of
sunflower seeds (soaked for at least four hours in 2
cups of water, drained and rinsed) 1
cup of water Juice of 2 lemons 1/4
cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly
ground pepper
* 1/4
cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2
cup (100 g) packed light brown sugar * 1/2
cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2
cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4
cup (65 g) flaked coconut, sweetened or not * 1/4
cup (35 g) raw, hulled
sunflower seeds * 1/4
cup (35 g) whole or
ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon
ground cinnamon * 1/2
cup (70 g) finely chopped candied ginger * 1/2
cup (70 g) raw pepitas * 1
cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons
ground cinnamon 1/4 teaspoon
ground ginger 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or organic evaporated cane sugar 1
cup finely shredded carrot 1/4
cup organic canola or safflower oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw
sunflower seeds
Or maybe try some 1 / 4
cup ground flax, and 3/4
cup sunflower seeds if you have to omit the walnuts?
To make the flour, simple take a
cup of dry nuts (almonds, cashews,
sunflower seeds) and
grind them with a coffee grinder or magic bullet type blender until a fine flour like substance appears.
1
cup rolled oats 2/3
cup unsweetened shredded coconut, toasted 3 tablespoons
ground flax 1/2
cup seeds (I did a combo of
sunflower, sesame and pepitas) 1/2
cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2
cup peanut butter 1/4
cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
1/4
Cup Wheat Bran 1/4
Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2
Cup Raisins 1
Cup Whole Wheat Pastry Flour, Sifted 1/2
Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon
Ground Cinnamon 1/2 Teaspoon
Ground Nutmeg 1/2
Cup Walnuts, Coarsely Chopped Oats, Nuts or
Sunflower Seeds For Garnish
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons
ground flax seeds in 6 tablespoons water 1 ripe banana 1
cup non-dairy milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix of peanuts, pumpkin seeds and
sunflower seeds)
1 Tbsp coconut butter (oil), melted 1/2
cup shaved cacao butter 1/4
cup shaved cacao paste 1/4 to 1/2
cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with
grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp
sunflower lecithin 2 Tbsp
sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8
cup raisins 1/4
cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4
cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
1/2
cup buckwheat flour 1/2
cup all purpose gluten - free flour (Bob's Red Mill) or Sweet Sorghum Flour 2 tablespoons
ground flax seeds 2 tablespoons tapioca starch or other starch: potato, corn 1 teaspoon baking powder 1 to 1 1/2
cups water (varies, based on flours used, location, humidity, etc.) OPTIONAL: 1/4
cup sunflower seeds, 1 teaspoon cinnamon, 1 teaspoon fennel seeds
For convenience sake, here is the ingredient list: 1 1/2
cups almond flour OR dry roasted, unsalted,
sunflower seeds
ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons
ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast
sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly
ground black pepper (to taste) GOAT CHEESE BITES: 1/4
cup salted pumpkin seeds 1/4
cup salted
sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4
cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2
cup olive oil Kosher salt and freshly
ground pepper (to taste) 8 ounces baby spinach 1/4
cup salted
sunflower seeds (for garnish)
ingredients MEDITERRANEAN POTATO PANCAKE 1 (30 - ounce) bag frozen hash browns (thawed and moisture squeezed out) 1
cup store - bought basil pesto 3 and 1/2 tablespoons olive oil (divided) 2 tablespoons unsalted butter (divided) 2 cloves garlic (peeled, minced) 1 (5 - ounce) package spinach 1 lemon (juiced) 1/4
cup sunflower seeds 1/4
cup sun - dried tomatoes (thinly sliced) 1/2
cup feta cheese (crumbled) 1/4
cup fresh basil (leaves only, thinly sliced) Kosher salt and freshly
ground black pepper (to taste)
bites 1/2
cup raw
sunflower seeds 1/2
cup raw, un-hulled brown sesame seeds 1/2
cup raw (or sprouted) almonds 1/4 teaspoon
ground cinnamon 1/2
cup raisins (unsweetened & sulfur free) about 15 whole, dried apricots (unsweetened & sulfur free) 1 tablespoon pure sesame paste (tahini) 2 tablespoons pure maple syrup (I used Grade A)
1
cup sweet onion, diced 4 cloves garlic, minced 1
cup grated carrot (about 1 large) 1 1/2
cups grated zucchini (about 1 medium) 3
cups chopped white (or brown) mushrooms 1 tablespoon refined coconut oil (for cooking) salt + pepper to taste 1/4
cup low sodium tamari (non-GMO) 1
cup oat flour 1
cup sunflower seeds (shelled and
ground)
1
cup oats (see note on oats) 1/4
cup shredded coconut, unsweetened 1/2
cup crispy rice cereal (use a gluten free brand if needed) 1/4
cup ground flax seeds 1/3
cup honey 1/2
cup cashew butter (almond, peanut or
sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)
I didn't have flax or hemp seeds on hand, but I really wanted to try this recipe, so I used 1/2
cup of
ground mixed raw almonds,
sunflower seeds and pepitas and 1/2
cup of chia seeds instead and it turned out so well!
Ingredients: 1
cup / 135g chopped
sunflower seeds 1/2
cup / 90g
ground flax seeds 1/2
cup / 65g chopped walnuts 1/2
cup / 65g chopped cashews 1/2
cup / 65g chopped almonds (soaked overnight — helps to release the enzymes and makes them softer) 1 1/2
cups / 145g gluten free rolled oats 2 Tbsp.
cashew mulberry 1
cup tigernut flour 1/2
cup raw, hulled
sunflower seeds 1/2
cup hemp hearts 1/4 teaspoon
ground vanilla bean seeds 2 tablespoons pure cashew butter 1/2
cup dried mulberries, soaked for 2 - 4 hours 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil
I used
ground hazelnut flour instead of almond, and I threw in not only pumpkin seeds,
sunflower seeds, and coconut, but a quarter
cup of sesame seeds, too and they tasted GREAT!
Maple Almond Granola 2
cups old - fashioned rolled oats 3/4
cup raw almonds or walnuts 1/2
cup raw
sunflower seeds (shelled) 1 1/2 teaspoons
ground cinnamon 1/4 teaspoon
ground ginger 1/8 teaspoon coarse (Kosher) salt 1/3
cup pure maple syrup 1 tablespoon canola or safflower oil
1/4
cup raw almonds, hazelnuts or walnuts 1/4
cup raw cashews 1/4
cup brazil nuts 1 Tbsp
sunflower seeds 1 Tbsp pumpkin seeds 1 Tbsp whole flaxseeds (linseeds) 1
cup filtered water or milk of choice 2 tsp
ground cinnamon 1 tsp
ground cardamon
BBQ Grissini (Makes 16, 7 inches long bread sticks) 1
cup Sunflower seeds 1
cup Golden flax seeds 2 tablespoons Black sesame seeds (
ground for decoration)
Yoats 2
cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt) 1
cup / 90 g rolled oats 1/4
cup / 35 g
sunflower seeds 1 small apple, cored and roughly grated on a box grater 1 pinch
ground vanilla or vanilla extract 1 tsp freshly grated ginger or
ground ginger
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1
cup raw pistachios 3/4
cup raw almonds 3/4
cup sunflower seeds — soaked for at least 30 minutes 1/4
cup chopped parsley or cilantro 3/4 teaspoon
ground cumin 1 teaspoon fresh lemon juice freshly
ground black pepper 1/2
cup ground flax seeds 1/4
cup sesame seeds
Apricot Biscotti: 2 1/2
cups buckwheat sprouts 2 1/2
cups sunflower sprouts 10 - 12 apricots — pitted 5 dates — pitted 1 tablespoon dry lavender flowers plus some for sprinkle 1 tablespoon mesquite powder 1 tablespoon maca powder 2 tablespoons raw honey 2 tablespoons light agave nectar 1/4
cup coconut oil 1/2
cup raisins 2 handfuls pumpkin seeds 1 tablespoon poppy seeds plus some for sprinkle 1/8 teaspoon
ground ginger