Cinnamon Pumpkin Bread Ingredients: 1
cup organic almond flour 3 pasture raised organic eggs 1/2 cup organic pumpkin (canned is fine) 1/4 cup organic maple syrup 2 TBS cinnamon 1/4 cup chopped walnuts 1 tsp organic vanilla extract 1/2 tsp baking soda 1/4 tsp sea salt Directions: 1.
Save Print Holiday Gingerbread Recipe type: Dessert Ingredients 1/2
cup organic almond flour 1/2 cup organic coconut flour 1/3 teaspoon sea salt 1/4 teaspoon baking soda 2 teaspoons organic ground ceylon ginger 1 teaspoon organic cardamom 4 tablespoons organic virgin coconut oil 3 large organic pastured eggs 1/2 cup organic coconut milk 2 tablespoons maple syrup 2 tablespoons raw honey Instructions Preheat oven to 350 degrees F. Grease an 8 × 8 Read More
WET INGREDIENTS 6 ripe bananas 1 cup coconut oil (cold pressed, non-refined) 2/3 cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1 cup coconut sugar 2 teaspoons raw organic stevia (green powder) 1 3/4
cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4 cups organic tapioca starch 1 1/2 teaspoons organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
Not exact matches
1
cup unsweetened shredded coconut 1
cup almond flour 1/3
cup arrowroot
flour 1 tablespoon cinnamon 1/2 teaspoons sea salt 1/3
cup coconut oil 1/3
cup water 1/3
cup maple syrup 1/2
cup organic Thompson raisins 1/2
cup chopped pecans
I did not have oat or
almond flour, so I just swapped those out for a total of 2
cups of
organic, GF long grain brown rice
flour.
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 p
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 p
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 p
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.
2
cups blanched
almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
2 1/2
cups One Degree
Organics Sprouted Spelt
flour 3/4
cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1
cup almond milk 1 tsp pure vanilla extract 1/2
cup oil 2 Tbsp orange zest 1/4
cup fresh orange juice 1 1/2
cups fresh cranberries
2 tablespoons butter, ghee, or coconut oil 3 eggs 3/4
cup whole milk or coconut milk 1/2
cup almond flour 1/4
cup arrowroot powder 2 tablespoons coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2
cup fresh or frozen
organic blueberries
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!!
Since I didn't have all of the ingredients I made a couple of changes — I used
almond butter (Artisana raw
organic) instead of
almond flour (same quantity), i used a full teaspoon of cinnamon and baking powder, I added 1/4
cup of chopped walnuts.
1/4
cup poppy seeds 1/2
cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2
cups gluten - free all - purpose
flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2
cup powdered stevia * 1/4
cup raw cane sugar * 1/3
cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon
almond extract freshly squeezed juice of 1 lemon zest of 1
organic lemon
2
cups One Degree
Organics Sprouted Spelt
Flour 1/3
cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries Coarse sugar for sprinkling
gluten free if intolerant) 1
cup / 250 ml / 100 g
almond flour / meal 1/2
cup / 125 ml / 80 g rice
flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2
cup / 125 ml maple syrup or honey 1
organic lemon, zest 3 eggs, separated 1
cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2
cups / 1/2 liter / 200 g blueberries
2
cups / 500 ml / 200 g
almond flour 1/2
cup / 125 ml / 75 g buckwheat
flour 1 tsp baking powder 2 - 3 tbsp poppy seeds 1/2 tsp sea salt 100 g butter 1/2
cup / 125 ml honey or maple syrup 2
organic lemons, zest 3 eggs, separated 1
cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)
For the muffins — 100 g whole wheat spelt
flour — 70 g white spelt
flour — 60 g
almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2
organic eggs — 7 tablespoons coconut oil — 1/2
cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2
cup finely diced rhubarb — 1/2
cup red currant — rhubarb compote
1/2 c
almond meal 3/4 c gluten - free
flour blend 1/4 c sweet rice
flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4
cup) unsalted butter, softened 1
cup plus 2 tablespoons
organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown sugar 1
cup quick - cooking rolled oats 1
cup unbleached
organic all - purpose
flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2
cup milk (I used unsweetened
almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
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
For the
almond crumble: 2/3
cup rolled oats (not quick) ground in a food processor 1/2
cup whole wheat pastry
flour 1/3
cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4
cup raw whole
almonds, coarsely ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons
organic high - oleic safflower oil
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure v
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure va
Flour Pumpkin Muffin Recipe 1 1/4
cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure v
almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure va
flour (
almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure v
almond meal) 3 tablespoons tapioca
flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure va
flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2
cup pure pumpkin puree 1 teaspoon pure vanilla
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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
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 (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
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 (I used peach apple) 1/2
cup of light brown sugar 1 teaspoon vanilla extract 1
cups of shredded carrots (I used
organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it plain.
1/2
cup organic canola oil or high - oleic safflower oil 1/2
cup + 1 tablespoon
organic sugar, divided 1/2
cup maple syrup 1/4
cup agave nectar 1 T.
almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2
cups whole wheat pastry
flour 1/2
cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
Ingredients 1 1/2
cups almond flour 1/2
cup organic cane sugar 1/4
cup brown rice
flour 3 tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2
cup coconut oil, plus extra for brushing 1/4
cup hot water 2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water
Organic powdered sugar for dusting
3 overripe
organic bananas 1/2
cup of gram
flour (chickpea
flour) 1/2
cup of gluten - free muesli 1/2
cup of
almond flour (or wholegrain spelt
flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of coconut sugar 1/2
cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I prefer
almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
2 1/2
cups all - purpose
flour 1/2
cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2
cups Chosen Foods avocado oil 1 1/2
cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2
cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
5 tablespoons
organic canola oil 8 tablespoons all - purpose
flour 4
cups unsweetened
almond milk (make sure it's unsweetened) 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg Black pepper to taste
* 1/2
cup organic sugar for coating the cookies before baking, plus additional 1/3
cup organic sugar (I used Wholesome Sweeteners
organic, fair - trade sugar) * 1 1/2
cups organic, all - purpose
flour (I used Central Milling Company
organic, all purpose
flour); I haven't tried it yet, but I bet you could substitute
almond flour for a gluten - free version * 3/4
cup cocoa powder (I used Dagoba
organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2
cup Lyle's golden syrup * 1 large egg white, preferably
organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks)
organic salted butter, softened * 1/3
cup dark brown sugar, packed (I used Wholesome Sweeteners
organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
Crumb Topping: 1/2
cup One Degree
Organics Sprouted Spelt
Flour 1/2
cup walnuts, coarsely chopped 1/3
cup raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2
cups One Degree
Organics Sprouted Spelt
Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3
cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1
cup vegan milk (
almond, coconut, soy) 1 1/2 tsp vanilla extract
For the waffles: 2
cups almond milk (vanilla or plain), or your fave non-dairy milk 1 tablespoon
organic cornstarch 1 tablespoon apple cider vinegar 2
cups all - purpose
flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/3
cup water 2 tablespoons canola oil 1 teaspoon pure vanilla extract
Oil for spraying the pan 3/4
cup almond flour 3/4
cup coconut
flour 3/4
cup sugar (I used
organic coconut sugar and only used 1/2
cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2
cup milk or non-dairy milk (I used
almond milk) 1/2
cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or
almond extract 1
cup blueberries 3 nectarines, pitted and sliced
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)
-LSB-...] Coconut
flour bread or
almond flour bread (1 loaf)-- where to buy coconut
flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2
cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4
cups)-- where to buy
organic dried fruit -LSB-...]
Almond flour (2 1/2
cups)-- or make your own by grinding soaked and dehydrated
almonds Sea salt (1/4 tsp) Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract
almonds Sea salt (1/4 tsp)
Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract
Almonds, toasted and chopped — previously soaked and dehydrated (1
cup) Honey (5 TBS) Butter or ghee, unsalted,
organic, from grass - fed cows if possible, or coconut oil, melted (1/2
cup) Vanilla extract,
organic or homemade vanilla extract (1 TBS)
* 1/2
cup salted
organic butter * 1
cup organic cane sugar * 2 eggs, preferably
organic and free - range * 1/2
cup raw or
organic milk * 1 teaspoon vanilla extract * 2 teaspoons baking powder * 1
cup almond flour * 1
cup teff
flour * 1/2
cup brown rice
flour * 1 1/2
cups blueberries, preferably
organic
* 1
cup chopped dried figs * 1/3
cup brandy * 1 1/4
cup sugar (I usually use
organic sugar, but this time I used «sugar in the raw») * 3/4
cup organic cocoa powder * 3
cups blanched
almond flour * 1 teaspoon ground cinnamon * 2 teaspoons baking soda * 1/4 teaspoons fine sea salt * 1/2
cup olive oil * 4 eggs, preferably
organic and free range * Olive oil and
flour for the pan * Confectioner's sugar, preferably
organic, for dusting the finished cake - optional
* 6 ounces
almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut
flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw,
organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces
organic coconut milk (I used
organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4
cup organic raisins
* 2/3
cup pumpkin purée * 1
cup milk or 1/2
cup milk and 1/2
cup cream (I used raw milk) * 3/4
cup organic sugar * 5 eggs, preferably
organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2
cup flour (I used spelt
flour; I think
almond or hazelnut
flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons
organic powdered sugar - optional
Almond Flour Banana Muffin Recipe 1 cup almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon pure v
Almond Flour Banana Muffin Recipe 1 cup almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon pure va
Flour Banana Muffin Recipe 1
cup almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon pure v
almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon pure va
flour (
almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon pure v
almond meal) 3 tablespoons tapioca
flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon pure va
flour (tapioca starch) 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon virgin coconut oil 3/4
cup well mashed ripe banana 1/2 teaspoon pure vanilla
Dry: 2
cups One Degree
Organics Sprouted Spelt
Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3
cup coconut oil, melted 3/4
cup maple syrup 1/2
cup vegan milk (coconut,
almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1
cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Vegan Zucchini Bread 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
almond milk or soymilk 1 teaspoon apple cider vinegar 1/2
cup organic evaporated cane sugar or sucanat 1/4
cup virgin unrefined coconut oil, melted (liquid) 1/4
cup unsweetened applesauce 1
cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
For the crust 1/2
cup (65 g) gluten - free oat
flour (buy or simply ground rolled oats in a mortar or food processor) 1/3
cup (45 g) ground
almond flour 2 tbsp corn starch 1/2 tsp sea salt 3 tbsp cold - pressed coconut oil or
organic butter 3 tbsp ice - cold water
Pie Crust: 2
cups One Degree
Organics Sprouted Whole Wheat or Sprouted Spelt
Flour 1 tsp salt 1/2
cup oil 1/2
cup cold water Filling: 2 cans (15 oz each)
organic pumpkin puree 3/4
cup maple syrup 1/3
cup vegan milk (coconut or
almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
Baked Fat
Almond Pancake * makes 6 servings 5 large, free - range organic eggs 1 1/2 cups almond milk 1 cup almond meal / ground almonds 2 tablespoons buckwheat flour 2 tablespoons maple syrup (exclude if you're going for sav
Almond Pancake * makes 6 servings 5 large, free - range
organic eggs 1 1/2
cups almond milk 1 cup almond meal / ground almonds 2 tablespoons buckwheat flour 2 tablespoons maple syrup (exclude if you're going for sav
almond milk 1
cup almond meal / ground almonds 2 tablespoons buckwheat flour 2 tablespoons maple syrup (exclude if you're going for sav
almond meal / ground
almonds 2 tablespoons buckwheat
flour 2 tablespoons maple syrup (exclude if you're going for savoury!)
[Adapted from Claudia Rodan, The Book of Jewish Food, 1996, 599] 2
organic oranges 6 eggs 1
cup sugar 1 teaspoon baking powder or 1 teaspoon baking soda 2 and a 1/2
cups almond flour 1/2 teaspoon salt
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
Almond & coconut layer 200 g
almonds (1 1/3
cup) 200 g desiccated coconut
flour (2 1/3
cup) 2 very ripe small bananas (approx 150 g) 1 tsp ground vanilla 1 tsp salt 2 Tbsp
organic virgin coconut, melted
1/4
cup granulated sugar 1/4
cup confectioner's sugar 1
cup organic, unsprayed rose petals or wild rose petals (optional) 2
cups flour 1/2
cup pistachios (shelled, peeled) or
almond slivers 1/2 tsp salt 1
cup butter, unsalted and softened 1 tsp rosewater 2 tbsps sugar for sanding
3/4
cups coconut oil 1
cups honey 4 medium / large eggs at room temp 3/4
cup cocoa 1 tsp vanilla 1 1/2
cups almond meal /
flour 1 tbsp baking powder 1 tablespoon instant coffee (THIS is an
organic fair - trade version) Pinch pink salt
Ingredients: 1 package of active dry yeast (about 1 TBSP) 1 1/2
cups of room temperature cashew or
almond milk 1 tsp of honey 3
cups of
Organic Gluten Free
flour 4 tsp aluminum free baking powder 1 tsp Wright's Salt 2 tsp
organic apple cider vinegar 1/4
cup avocado oil 2 free range
organic eggs Instructions: Preheat oven to 375 * F. Activate... Read More»