2 cups Oat Flour 1/2
cup organic coconut sugar (I found mine at Whole Foods) 1 1/2 tsp baking powder 1/4 tsp baking soda 1 1/2 tsp ground cinnamon 1 tsp nutmeg 1/4 tsp cloves 1/4 tsp ginger 1/4 tsp salt
Prep Time: 10 Minutes Cook: 50 Minutes Total: 1 Hour Ingredients 2 cups spelt flour 1/3
cup organic coconut sugar 2 teaspoons cinnamon 2 teaspoons baking powder 1/2 teaspoon...
1 pound organic strawberries, hulled and halved 1/4 cup water 1 tbsp arrowroot powder 1 tbsp water 1/4 -1 / 2
cup organic coconut sugar or sweetener of choice
Not exact matches
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
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts or almonds) or just leave it plain.
1/2
cup olive oil, or
coconut oil 2
organic eggs 1/2
cup strong brewed coffee 1/2
cup unrefined
sugar (you can do 3/4
cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1
cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
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)
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
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
-LSB-...]
coconut sugar (buy
coconut or palm
sugar here) 1
cup honey (buy raw honey here) 1/4
cup butter (how to make grass - fed butter here) 1/2
cup filtered water (buy water filters here) 2 1/2
cups roasted and salted peanuts (buy
organic -LSB-...]
2 scoops (or a half -
cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2
cup organic cane
sugar and 1 tablespoon for sprinkling on top (or
coconut palm
sugar) 1
cup peanut butter, smooth Pinch of salt 1/4
cup mini dark chocolate chips
* 1/4
cup olive oil (I used
organic, extra virgin) * 3 tablespoons unrefined
sugar (I used Madhava blonde
coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2
cup organic, unbleached white flour * 1/2
cup white whole wheat flour (or whole wheat pastry flour)
4
organic eggs, 3 tablespoons
coconut sugar, 1 tablespoon vanilla extract, pinch salt, 3 drops DoTerra peppermint essential oil, heaping half
cup of bittersweet chocolate chips and 1/3
cup coconut oil.
5
cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1
cup whole raw almonds 1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3
cup unsweetened applesauce 1/3
cup extra virgin olive oil 1/4 c maple syrup 1/4
cup coconut palm
sugar (or increase maple syrup to 1/2
cup) Zest of one
organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1
cup dried fruit of choice (raisins, cranberries, etc..)
* 1
cup organic, full - fat
coconut milk (I like Native Forest brand): please see directions for how to properly use the
coconut milk in this recipe * 2 tablespoons unrefined
sugar (I used Madhava blonde
coconut sugar) * pinch of fine sea salt * 1 heaping
cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably
organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
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
Laska, Baker's Cocoa 4 tablespoons soy milk Westsoy,
Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply
Organic 2 1/4
cups confectioners»
sugar (Trader Joe's
organic, cane juice and tapioca) 1/2
cup Let's Do
Organic, Creamed
Coconut 3 Tablespoons water To make the cake: 1.
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2
cup canned full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
Frosting: Two packages Vegan Cream Cheese 1/4
cup Maple syrup or 1/4 to 1/2
cup confectioner's
sugar 1 tsp vanilla Juice of 1/2 lemon 1/4
cup organic coconut
Frosting: Two packages Vegan Cream Cheese 1/4 to 1/2
cup confectioner's
sugar, or to taste 1 tsp almond extract or vanilla 1/3
cup organic coconut
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated cane juice (Trader Joe's
organic) 2/3
cup coconut oil (Trader Joe's
organic) 1 tablespoon ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons vanilla extract Simply
Organic 1
cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2
cup canned full - fat
coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered
sugar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered
sugar, sifted 1/2
cup canned full - fat
coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Ingredients 16 oz strawberries 1
cup dark chocolate chips 1 tablespoon
coconut oil 5.4 oz
coconut milk (BPA - free can or homemade) 1/4
cup organic powdered
sugar
Non-stick cooking spray 1-1/2
cups whole wheat flour 1/4
cup cocoa powder 1/2
cup wheat germ 2 tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2
cup organic coconut oil at room temperature 1/4
cup packed light brown
sugar 4 medium rip bananas, mashed 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4
cup water 2 large eggs 1/3
cup semisweet chocolate chips, finely chopped
1
cup raw cashews, soaked for at least 2 hours 1/2
cup organic vegan margarine (I used Earth Balance
Coconut Spread) 1/3
cup organic powdered
sugar 1/3
cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice
1 1/2
cups well - mashed very ripe bananas (about 3 large) 1/2
cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3
cup coconut sugar 1/4
cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2
cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3
cup chopped walnuts 1/3
cup chopped pecans
8
cups popped
organic popcorn, warm 3 tablespoons butter 2 teaspoons curry powder or hot curry powder 1/2 teaspoon kosher salt 1/2 teaspoon
sugar 1/2
cup toasted
coconut, golden raisins and / or sliced almonds, optional
For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can
organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2
cup coconut palm
sugar
1 3/4
cups whole wheat pastry flour 1/4
cup unsweetened shredded
coconut 1 stick of butter, at room temperature 1
organic egg 1/4
cup olive oil 3/4
cup unrefined
sugar 1/2 teaspoon aluminum free baking powder Zest two limes Juice of two limes
Vegan Mango
Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
Coconut Ice Cream 1 can (14 ounces) unsweetened
coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut milk (do not use light or cream of
coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut) 1/2
cup organic evaporated cane
sugar 1/2
cup unsweetened almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
2 1/4
cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1
cup evaporated cane
sugar 1/4
cup maple syrup 1/3
cup coconut oil 1 large
organic egg 1/4
cup water 3 tbsp finely chopped ginger root 3/4
cup dried, sweetened cranberries 2/4
cup semi-sweet chocolate chips
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 vanilla
1/2
cup raw cashews 1/2
cup dried pitted dates 1/2
cup raw
organic cacao powder 1/3
cup applesauce 1/4
cup organic cane
sugar 1/4
cup organic canned
coconut milk 1/4
cup organic coconut shreds 5 stemmed dried figs 2 Tbsp.
FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is
organic) 1 tsp vanilla 1/2 tsp almond extract 1/2
cup powdered
sugar or more, to taste 1
cup unsweetened shredded
coconut
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 plain.
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
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
1 tsp
organic matcha tea 1 - 2 tbsp hemp seeds 1/4 tsp
organic ground cinnamon (or pumpkin spice blend) 1/2 tsp pure vanilla extract 1 tbsp collagen peptides 1/2 — 1 tbsp
coconut butter or virgin
coconut oil * 1/2 — 1 date (optional — omit for no
sugar version) 2
cups hot water
Popcorn,
organic (1
cup unpopped)
Coconut oil (1/3
cup) Honey, raw and local if possible, or you can use maple syrup, sucanat or palm
sugar (1/4 — 1/3
cup) Butter, unsalted, from grass - fed cows (1/4
cup) Sea salt (A few pinches — to taste)
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
1/4
cup oat flour 1/4
cup + 2 tablespoons whole spelt flour 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 tablespoon
organic, unsweetened raisins 1/4
cup pumpkin puree 3/4
cup nut milk 1 teaspoon
coconut sugar (optional) maple syrup for serving
1
cup Earth Balance vegan shortening (or 1/2
cup vegan buttery spread + 1/2
cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold + extra for greasing 1
cup white rice flour 1/2
cup potato starch 1/2
cup tapioca 1/3
coconut flour 2 tsp xanthan gum 1/2
cup organic raw cane
sugar 1 tsp sea salt 3/4
cup ice water
Sprouted flour (3
cups, plus extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or
coconut oil, expeller - pressed and softened (1
cup)
Organic cane
sugar,
coconut sugar or sucanat (1
cup) Egg,
organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or
coconut milk, full - fat (1 TBS)
Organic cane
sugar,
coconut sugar or sucanat (3
cups) Butter, from grass - fed cows (1
cup) Vanilla extract,
organic or homemade vanilla extract (1 tsp) Cream, from grass - fed cows (add until you get the consistency you want)
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2
cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2
cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots,
organic coconut sugar,
organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
* 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
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1
cup whole raw milk 2
cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4
cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated
sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used
organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted
coconut oil, which you can use instead of the butter or just use both (I totally use both).
organic coconut oil 2
cups water (can also use almond,
coconut or other milks) 1
cup of ice cubes Stevia Extract, xylitol,
coconut palm
sugar, or other sweetener — to taste 1/8 tsp.