2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for frying
Not exact matches
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)
Ingredients 1 pound Brussels sprouts, trimmed and sliced into three pieces 8 ounces soba noodles (I use Eden
Organics 100 percent
buckwheat because they are gluten - free) 1/4
cup Walnut Miso Paste (recipe follows) 1/4
cup finely diced rainbow chard stems (optional)
RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not
organic) 1 large onion 1/2
cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1
cup frozen spinach 1 carrot (washed and scrubbed, peeled if not
organic) 1/2
cup roasted
buckwheat groats 1
cup water Tofu Sour Cream
organic vanilla extract 1/3
cup buckwheat flour 1/2
cup sorghum flour 1/2
cup potato starch 1/2 tsp.
1
cup all purpose flour 1/2
cup whole wheat flour 1/2
cup buckwheat flour 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 4 eggs, separated 1/4
cup Ancient
Organics Ghee (room temperature) 2
cups milk (substitute buttermilk for a richer batter)
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 savoury!)
2 very ripe bananas 2
organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1
cup rolled oats, or other flakes (2,5 dl) 1/2
cup whole
buckwheat (1,25 dl) 1/2
cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2
organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt
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
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3
cups organic bone broth / vegetable broth 8 oz
buckwheat noodles (or noodle of choice)
1/2
cup gluten - free rolled oats 1/2
cup buckwheat flakes 2/3
cup wild blueberries 2
cups cashew milk (or other plant - based milk) a pinch of salt 1/2 tsp vanilla powder 1/2 tsp ground cardamom 1 - 2 tsp
organic honey (or maple syrup for a vegan alternative) + berries and cashew milk, for serving
2 1/2
cups rolled oats (certified gluten free) 1/3
cup toasted kasha (
buckwheat) 1/4
cup pumpkin seeds 1/4
cup sunflower seeds 1/4
cup unsweetened shredded
organic coconut 1 - 2 tbsp cinnamon 1/2 tsp nutmeg 2 tbsp
organic coconut oil 1/2 -1
cup maple syrup 1/4
cup raisins 1/4
cup goji berries