Sentences with phrase «cup of bean flour»

There are 7 grams of protein, 8 grams of fiber, 15 % of your daily iron intake, and 6 % of your daily calcium intake in just 1/4 cup of bean flour.

Not exact matches

Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

I did, however, replace the flour (for someone who is gluten free) with 1 cup of pureed black beans and 1/2 cup of chocolate protein powder and it turned out to be delicious.

2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.

1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional

Cream of Chicken soup substitute 1 3/4 cup cool water 5 TBS white bean flour (small white beans grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little of both until I reach the desired taste)

2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla exFlour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla exflour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extract

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest of one orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk

Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.

Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt

To make: Combine 1 cup garbanzo bean flour with 1 cup of water, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, and 1/2 tsp sea salt.

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

Dust hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 3 to 4 inch diameter ball.

12 ounces blueberries (fresh or frozen) 1 cup rice flour 1 cup garbanzo bean flour 1/2 cup tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup Ener - G Egg Replacer 1/2 cup cold water 1/4 cup sugar (evaporated cane juice) 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup soy milk or other nondairy milk 1/2 cup of boiling water

A couple of years ago, I would have made this with a can of gas - inducing, tummy - bloating beans and wheat flour, which I have now replaced with fresh vegetables and a much more nutritious plantain cup.

3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize

about 30 threads of saffron (to yield 1/8 teaspoon ground saffron) 1/2 vanilla bean 2 tablespoons milk 2 cups (9.9 oz / 280 g) all - purpose flour 1 teaspoon baking soda 1/2 cup (4 oz / 113 g) unsalted butter, at room temperature 1/2 cup (3.5 oz / 100 g) granulated sugar 1/2 cup (3.8 oz / 109 g) packed light brown sugar 1 teaspoon kosher salt 1 egg (1.8 oz / 50 g), at room temperature 1/2 teaspoon vanilla extract

1 (1 - pound) top round steak (1 inch thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups sliced mushrooms 3 garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef broth a few shakes of Worchestershire Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh green beans

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

For the filling: ▪ 3 packages (8 ounces each) cream cheese, at room temperature ▪ 2 tablespoons all purpose flour ▪ Good pinch of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated sugar ▪ 3/4 cup sour cream, at room temperature ▪ Seeds scraped from 3 large vanilla beans or 4 teaspoons pure vanilla extract or paste ▪ 4 large eggs, at room temperature

Homemade Pitas vegetarian, soy - free, dairy - free, peanut - free, tree nut - free, seed - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 3 cups of flour 1 cup water 1 Tbsp honey Half of a 1/4 oz packet active dry yeast 1 tsp salt Olive oil Extra flour for...

One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)

ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suCup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sucup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sucup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sucup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sucup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sucup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suCup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar

The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk

280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2 cup water (1/4 cup for marinade, 1/4 for crust) 1/2 cup almonds Handful of fresh basil 1/4 cup cornstarch 1/4 cup plain flour (gluten - free if necessary) 6 CHOC Chick Raw Cacao Butter beans Salt and pepper, to taste

1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes 1/2 cup garbanzo bean flour

3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)

1 can of black beans, drained very well 2 tablespoon of vegetable oil 1/2 onion, peeled & chopped 1 clove of garlic, minced 1 large carrot or squash, peeled and chopped 1 chipotle chili, chopped 1/4 cup of almonds small handful of cacao nibs or grated dark chocolate 1 cup of oats coriander / cumin / cinnamon / smoked paprika salt / pepper flour to dust oil for frying

chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup hemp hearts (plus extra for rolling) 1/4 cup raw cacao powder few dashes of cinnamon 1/4 teaspoon ground vanilla bean seeds 1/2 cup organic raisins 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil 1 tablespoon purified water

for the shallot + herb socca (chickpea flatbread): 1 cup of garbanzo bean flour 1 1/4 cups of water 1/4 teaspoon of salt 2 tablespoons of extra virgin olive oil 1 clove of garlic, pressed or minced 1 spring of rosemary, minced a pinch of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks of fresh black pepper

Replace 2 cups of sprouted white wheat or sorghum flour with: • 1 1/2 cups sprouted white wheat or sorghum flour • 1/2 cup sprouted black bean flour or sprouted garbanzo bean flour • Pinch of cayenne pepper

Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread

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

-- 1 cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2 cups brown rice flour — 1/2 cup millet flour — 2 teaspoons baking powder — 3 bananas, peeled and mashed with a fork — 1/2 cup extra virgin olive oil — 2 organic or free - range eggs — 1 vanilla bean, split and seeded — grated zest of 1 lemon — sunflower seeds, pumpkin seeds

This recipe uses only a half a cup of flour, compared to 15 oz (basically 2 cups) of black beans.

100 g soft unsalted butter 90 g (3.2 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) granulated sugar 1/2 tsp vanilla paste [or 1/2 vanilla bean, split open and seeds scraped out] 140 g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2 tsp baking powder [or 1/4 tsp hartshorn salt] pinch of salt 1 tbsp dried (or fresh) lavender buds

Things you'll need, see directions for further clues: Fruit Fresh herbs a little bit of sweetener plus about 1/4 cup more for later cornstarch Vanilla (extract, paste, or scraped bean) ~ 1/2 cup coconut oil ~ 1/2 cup nondairy milk ~ 1/4 -1 / 2 cup flour Oats Chopped nuts pinch or two of kosher salt and cinnamon or allspice

Take 3 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/4 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

1 cup tigernut flour (see note) 1/4 cup raw cacao powder 1/4 cup hemp hearts 1/4 cup sprouted sunflower seeds pinch of pink salt dash of ground cinnamon 1/8 teaspoon ground vanilla bean seeds 1/4 cup dried mulberries, soaked 4 hours 1 tablespoon virgin coconut oil

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

1 whole chicken, about 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks of celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water salt and pepper chicken stock / broth 1 stick of unsalted butter about 1/4 cup of flour 1 cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2 cups of bow - tie pasta or cheese tortellini (uncooked) About a cup of heavy cream Canola oil

Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste

Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy pinch of sea salt flakes

1/2 cup packed brown sugar (I used coconut palm sugar) 1/3 cup cane sugar 1 (generous) cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3 + 1/4 cup whole wheat white flour 1/3 + 1/4 cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3 cups old fashioned rolled oats 1/2 cup mini cinnamon chips (or chips of your choice) cinnamon sugar, for sprinkling

• 4 eggs, whisked • 2 × 400 ml cans coconut milk • ¹ / ³ cup coconut oil, just melted, plus extra for frying • 1/2 cup coconut flour • 1 1/2 cups buckwheat flour • 2 tsp baking powder • 1 vanilla bean, scraped • Zest of one orange, finely grated • Pinch of sea salt • 1/2 cup desiccated coconut • Cocoa nibs, to garnish