And because he's not too fond of coconut, I substituted 1
cup of almond flakes.
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)
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2
cup fresh cranberries
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Almond Butter Sauce 1/2
cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
almond butter 3/4
cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper
flakes
Crust 1
cup almonds — soaked overnight 1/2
cup cashews — soaked for 4 hours 1/4
cup coconut
flakes 1/2
cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch
of sea salt
1 and 1/4
cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut
almond flavored nutritional shake powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple
almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut
flakes plus more for garnishing
1/3
cup of raw
almonds 1/2
cup of gluten free rolled oats — I used Bob's Redmill 1/3
cups of buckwheat groats 1
cup of shredded coconut
flakes 3 tablespoons
of maple syrup Pinch
of pink Himalayan salt
A couple
of things though, I used
almond flour / meal (1 1/3
cup as recommended) and instead
of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful
of unsweetened organic coconut
flakes for added texture and flavor... turned out PERFECT!!
1/3
cup almond flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut
flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
I added a small tin
of tomato paste to it along with about 2
cups of fresh spinach, some finely chopped
almonds, grated asiago and hot chili
flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.
I found your recipe in your cook book - Squeezed out the juice
of 1/2
cup of pineapple, substituted 3/4 Cup Coconut Flakes for 1/2 Cup of Almond Flo
cup of pineapple, substituted 3/4
Cup Coconut Flakes for 1/2 Cup of Almond Flo
Cup Coconut
Flakes for 1/2
Cup of Almond Flo
Cup of Almond Flour.
1
cup of old fashioned rolled oats (I use gluten free organic) 2/3
cup of toasted coconut
flakes 1/2
cup of nut butter (
almond, peanut — whatever you have on hand) 1/3
cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4
cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2
cup
1/4
cup pure maple syrup 1/4
cup brown sugar, packed 1/4
cup vegetable oil 1/8 teaspoon ground nutmeg Pinch
of salt 3
cups old fashioned or rolled oats 1
cup sliced
almonds 1
cup unsweetened coconut
flakes 1
cup dried cherries
Recipe: 100g buckwheat 600g sweet potato 2 ripe bananas 3 tablespoons maple syrup pinch
of salt 1
cup mixed nuts 1/2
cup dry fruit 1/4
cup pumpkin seeds 1/4
cup almond flakes
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or
almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper
flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2
cups + 1 tablespoon (220g) all purpose flour 1/3
cup (47g) icing sugar pinch
of salt 1
cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3
cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4
cup (150g) superfine sugar 1 1/2
cups (150g)
almond meal 2/3
cup (80g)
flaked almonds 1 heaping
cup jam Preheat the oven to 180 °C / 350 °F.
20 g / 1/4
cup desiccated coconut 20 g / 1/4
cup blanched
almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
-- 1
cup GF oats — 2
cups nuts —
almond, hazelnut, pecans — or a mix
of all three — 1
cup extra — dried fruit, coconut
flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
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
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
1/2
cup quinoa 1 1/2
cups unsweetened coconut or
almond milk in carton 2 Tbsp unsweetened cocoa powder 2 tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings
of your choice (I used cinnamon, walnuts, coconut
flakes, and raspberries)
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)
1/4
cup unflavoured whey protein 1/4
cup ground
almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest
of half an orange 50g white chocolate 6
flaked almonds
* 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)
1
cup brown rice flour 1/2
cup tapioca flour 1/2
cup almond flour 1
cup oat flour 1 & 1/4
cup brown sugar 1/2
cup coconut
flakes 1/4
cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4
cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or
almond milk, rice milk, etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped
of beans
3-1/2
cups unsweetened coconut
flakes 1
cup sliced
almonds 3/4
cup granulated sugar Zest
of 1 lime 1/4 teaspoon kosher salt 4 large egg whites
Hi Alex loved the recipe idea used 1
cup of almonds and 1
cup ofwalnuts instead
of pecans added linseed, sunflower seeds pumpkin seeds and unsweetened coconut
flakes to make up the bulk
of the nuts and 1
cup of dates + half a
cup of dried figs all other ingredients & measurements were the same just out
of the oven haven't tasted them yet hope they are as nice as yours seem 2b Alex
1/2 can pumpkin puree 1/3
cup virgin coconut oil, melted 1/2
cup applesauce 1 tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8 tsp ground cloves 1/4 tsp ground ginger pinch
of salt 1
cup almonds, chopped 1
cup pecans, chopped 3/4
cup pumpkin seeds 1
cup unsweetened dried coconut
flakes
(I like the texture
of Trader Joe's
almond meal the best) 1/2 C Quinoa
flakes I filled 2/3
of a 1/2
cup measure with Tapioca flour and then the rest with Sorghum (total 1/2 C) 1/2 Tblsp
of Flax Seeds.
2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch
of sea salt 1/2
cup uncooked quinoa, rinsed and drained well 1/4
cup sliced
almonds 1/4
cup unsweetened coconut
flakes
So, what you're going to do is start out with 1
cup of coconut
flakes and 1
cup of almonds.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2
cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili
flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3
cups corn kernels 1.5
cups cooked baby lima beans, drained and rinsed if canned 4
cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3
cup unsweetened
almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1
cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut
flakes (45 g) 1/2
cup almonds / hazelnuts, chopped (75 g) 1/2
cup chopped pistachio (50 g) hold back 1/3
of it to top with 1/2
cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2
cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch
of flaky sea salt
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2
cup coconut sugar CRUMBLE: 3/4
cup almond flour 1/2
cup unsweetened coconut
flakes 3/4
cup chopped walnuts 1/2
cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons honey Pinch
of sea salt
Then oats, 1/4 each
of chia seeds,
flaked almonds, pumpkin seeds and sunflower seeds and 1/2
cup cranberries.
-- 1 punnet
of fresh raspberries (150g)-- 2
cups GF oats (200g)-- 1/2
cup ground
almonds (60g)-- 1/2
cup whole
almonds, roughly chopped (50g)-- 1/4
cup flaked almonds (20g)-- 1 tsp cinnamon — 1/4
cup coconut oil (50g)-- 1/3
cup honey (120g)
3/4
cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4
cup + 2 tablespoons
of maple syrup 3/4
cup of unsweetened apple sauce 2 teaspoons
of vanilla extract 1/2
cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons
of coconut flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3 tablespoons
of nuts or seeds (I used a mixture
of almonds, and added some coconut
flakes) METHOD
Combine 3
cups of almond milk with the maple syrup, vanilla seeds and bean, agar agar
flakes and salt in a medium saucepan and bring to a boil over medium high heat.
for the filling 3
cups homemade
almond milk 1/3
cup maple syrup pinch sea salt 3 tablespoons agar - agar
flakes (I like these) 2 1/2 oz raw cocoa butter — shredded zest
of 2 blood oranges 1
cup blood orange juice 1/2 tablespoon vanilla extract — optional
1/2
cup rolled oats 1/2
cup steel cut oats 3
cups water Ancient Organics Ghee to your taste unsweetened coconut
flakes ground cinnamon, to taste drizzle
of maple syrup, to taste handful
of raisins sliced
almonds or chopped walnuts sliced bananas
for the granola 1
cup / 90 g oat
flakes — gluten - free if needed 1
cup / 165 g raw buckwheat 1/2
cup / 75 g
almonds, chopped 1 tbsp chia seeds 1 pinch
of salt 1/4
cup / 20 g cacao powder 1/4
cup / 60 ml coconut oil, melted 1/4
cup / 60 ml maple syrup
Ingredients 1
cup raw cashews 1
cup raw
almonds 1/2
cup organic shredded /
flaked coconut 1/4
cup raw cacao powder pinch
of salt I use pink Himalayan 10 medjool dates dried 2 tablespoons filtered water 1/3
cup organic fruit - sweetened dried cranberries 1/3
cup raw pepitas
1/2
cup honey syrup 3
cups rolled oats 2
cups quinoa
flakes 2
cups mixed seeds (sunflower, pumpkin, sesame etc) 2
cups toasted
almonds Finely grated zest
of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt
Ingredients: 1 scoops
of organic vegan chocolate protein powder (I like this one) 1/2
cup cacao nibs and or cacao powder 1
cup of Nuttzo or
Almond butter 1/2
cup flaked coconut Instructions: Mix protein powder and nut butter together until the consistency is evened out without any lumps.
In a long
cup, add 1/2
cup plain yogurt, 1/4
cup berries, 1/8
cup mixture
of coconut
flakes, hemp seeds, and
almond slivers.
1
cup dried dates and raisins 1/2
cup almonds 1/2
cup of cashews 1/2
cup sunflowers seeds 1/2
cup coconut
flakes 2 scoops THE SUPER ELIXIR Chocolate or Vanilla Nourishing Powder
Add in 1/2
cup shredded coconut
flakes and 1/2
cup chopped
almonds, reserve the remaining 1/2
cups of each to roll the truffles in once cooled
3/4
cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4
cup + 2 tablespoons
of maple syrup 3/4
cup of unsweetened apple sauce 2 teaspoons
of vanilla extract 1/2
cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons
of coconut flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3 tablespoons
of nuts or seeds (I used a mixture
of almonds, and added some coconut
flakes) METHOD
red pepper
flakes 12oz frozen riced cauliflower 3/4
cup stock or broth, or bone broth 1/4
cup almond milk Zest from 1/2 a large lemon Juice from 1/2 a large lemon Dash
of nutmeg Salt and pepper, to taste 3
cups gluten - free ziti, uncooked ** 10 - 15 asparagus spears, trimmed and cut into thirds 3 TBL chopped parsley Optional: walnuts, chopped
1/2
cup rolled oats 1 teaspoon chia seeds 3/4
cup unsweetened coconut milk 1 tbsp raw cacao powder 1/2 tablespoon raw honey 1 tablespoon
almond butter pinch
of himalayan salt optional: cacao nibs, coconut
flakes
INGREDIENTS — Serves 2 — 10 minutes to make 1
cup of unsweetened vanilla
almond milk 1 frozen banana 1/2
cup frozen blueberries 1/2
cup frozen strawberries 2 tablespoons goji berries, soaked overnight 1 — 2 tablespoons pure rose water (optional) 1 tablespoon coconut butter (or
almond butter) 1 inch fresh ginger Dash
of cinnamon Top with berries (blackberries, strawberries, blueberries), cacao nibs, toasted coconut
flakes, goji berries + bee pollen.