Ingredients Gingerbread Waffle 6 tablespoons whole spelt flour 3 tablespoons oat flour 1/2 teaspoon baking powder pinch of salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 3/4
cup plain almond milk 2 teaspoons molasses
Poor Man's Mocha 1/2 cup strongly brewed coffee 1/2
cup plain almond milk 1 tablespoon quality dark chocolate chopped
1/2 cup frozen banana slices 1/4 cup frozen blueberries 1 tablespoon vanilla protein powder 1 tablespoon almond butter (or an additional tablespoon of vanilla protein powder) 2 cups frozen, chopped spinach 1
cup plain almond milk
Ingredients pudding 1 medium avocado 2 tablespoons cacao powder pinch of cinnamon 1/2 teaspoon vanilla 1/2
cup plain almond milk 2 tablespoons maple syrup
Ingredients 1 cup mashed overripe banana 1/4 cup coconut oil melted 1/2 cup maple syrup 1/2
cup plain almond milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup whole spelt flour 1/3 cup oat flour 1/3 cup rolled oats 1/4 cup shredded unsweetened coconut 1/2 cup blueberries fresh or frozen
1/2 cup rolled oats 1/2 cup almond flour 1/2 teaspoon baking powder a good pinch of sea salt 1 medium banana, ripe (about 2/3 cups mashed) 2/3
cup plain almond milk
1 1/4 cup light spelt flour (or all purpose) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/4
cup plain almond milk 1 teaspoon apple cider vinegar 2 tablespoons pure maple syrup 1/4 cup Oil Ladi olive oil 1/3 cup quality dark chocolate, chopped
For the sauce, I used 1 whole avocado, 1/3 cup nooch, 1/3
cup plain almond milk, 1 large fist of greens, and a pinch of salt.
for the cake: 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4
cup plain almond milk
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3
cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
3
cups plain almond milk 1/4 cup full fat coconut milk 2 tablespoons goji berries 2 teaspoons lucuma powder good pinch of sea salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground vanilla bean
Ingredients 2
cups plain almond milk 2 cups canned light coconut milk 3 tablespoons maple syrup 4 teaspoons vanilla 1/4 teaspoon nutmeg Pinch of salt
Not exact matches
Lemon Cream Pie Oats (an overnight recipe, makes 1 big breakfast serving) 1/2
cup old fashioned oats 1/2
cup unsweetened
almond milk 1/2
cup water 1/4
cup plain Greek yogurt 1 tsp.
2 ripe bananas 1/3
cup of vanilla, lemon or
plain Chobani 1
cup of vanilla
almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some flour to coat)
just did this recipe with a minor adjustment (used 1/2
cup plain unsweetenend
almond milk).....
2 scoops DailyBurn Fuel - 6 in vanilla 1
cup unsweetened
almond milk 1 frozen banana 1 tablespoon key lime juice Zest of one key lime 1/2 teaspoon maple syrup 1
cup ice cubes 1 tablespoon nonfat
plain Greek yogurt 1 tablespoon crushed graham crackers
1/4
cup plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops of liquid stevia 1 tsp pumpkin pie spice 1/4
cup unsweetened
almond milk
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened
plain almond milk 1.25
almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2
cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper
Plain unsweetened
almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4
cup all - purpose flour (plus 2 tablespoons) 1/4
cup whole wheat flour (plus 2 tablespoons) 1/3
cup oat bran 1/4
cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3
cup non-fat Greek yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4
cup unsweetened applesauce 8 pitted dates (pureed) 1/4
cup pepitas 2/3
cup dark chocolate chips 1 tablespoon unsweetened vanilla
almond milk
Ingredients: 1/2
cup of
plain gluten free flour — I have used Dove's farm 1/4
cup of ground
almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of
almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
I used 1
cup plain unsweetened
almond milk, 1
cup Trader Joe's Spiced Apple cider, and 2
cups water.
17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of
plain, unsweetened
almond milk, lukewarm (or other nondairy
milk) 1.5 tsp active dry yeast 3
cups spelt flour, divided 2 tb vital wheat gluten 1 - 2
cups brown rice flour
Ingredients: 1/2
cup uncooked short grain brown rice 1 1/2
cups water, divided 2 apples, peel left intact, cored, and diced 1
cups plain unsweetened
almond milk or
milk of choice 1/4 tsp sea salt 1/3
cup plain Greek yogurt or
plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted
almonds or walnuts, to garnish (optional)
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2
cups milk (or substitute unsweetened
almond or soy
milk) 1/4
cup almond flavored simple syrup (or substitute
plain simple syrup, plus 1/2 — 1 teaspoon
almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.
1/2
cup of
plain gluten free flour — I have used Dove's farm 1/4
cup of ground
almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of
almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
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
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
1/2
cup creamy, natural peanut butter 1/2
cup pure maple syrup 1/4
cup raw cacao powder 1/4
cup plain, unsweetened soy
milk (or
almond milk)
Pumpkin Spice Smoothies Recipe 1/2
cup pure pumpkin puree (canned or homemade) 1/4
cup full fat or low - fat
plain Greek yogurt 3/4
cup almond milk 1 medium ripe banana 2 tablespoons pure maple syrup 1/4 teaspoon ground cinnamon Dash ground ginger 1/2 teaspoon pure vanilla 1
cup ice cubes
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
the base 1/2
cup rolled oats pinch of fine sea salt pinch of ground cinnamon 1 tablespoon chia seeds 3/4
cup plain, unsweetened soy
milk (
almond or hemp work well too)
1/2
cup cashews (soaked 4 hours or longer) 1 tablespoon apple cider vinegar 1/2
cup plain, unsweetened
almond milk 1 teaspoon lemon zest (from an organic lemon) 1 tablespoon lemon juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt + pepper to taste 1 medium radicchio, shredded (about 5 to 6
cups)
Wet: 2/3
cup plain, unsweetened
almond milk 1 tsp apple cider vinegar 2 ripe bananas (see notes) 1/4
cup maple syrup 2 tsp olive oil 1/2 tsp
almond extract 1 tsp vanilla extract 1 small apple, peeled & grated (see notes) 3 tb apple butter (optional)
2 ripe bananas from the freezer, peels removed (unfrozen bananas will work; freezer time will increase) 3 tb unsweetened cocoa powder 1/2
cup plain, unsweetened nondairy
milk, preferably
almond 1/4 tsp salt (NOT optional) Optional ingredients: 1/2 tsp vanilla (brings out sweetness), 1 tb clear liquor (makes them a bit softer), added sweetener to taste (I did not need!)
muffins 1/4
cup coconut oil 1/2
cup pure maple syrup 1/2
cup plain, unsweetened
almond milk 1
cup mashed, overripe banana (about 2 medium) 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1
cup whole spelt flour 2/3
cup oat flour 1/4
cup shredded, unsweetened coconut 1/2
cup chopped dark chocolate
nutella 1 1/2
cups raw hazelnuts a pinch of salt 3.2 ounces quality, good tasting dark chocolate (about 3/4
cup chopped) 3/4
cup plain, unsweetened
almond milk 1 teaspoon vanilla
Miss Tempy Hook, Fulton, MO Make a
plain egg and
milk custard, three pints, add a
cup of partially chopped blanched
almonds and pour into the freezer; when just beginning to freeze, add two
cups whipped cream, stir often while freezing so that the fruit will be well distributed.
1 Tbsp olive oil 4
cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5
cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml
milk (I used
almond milk) 100 ml
plain yogurt 1/4
cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)
A Better Pecan Pie Part 1: Spelt Crust 1/2
cup melted coconut oil or non-dairy butter 1/4
cup brown sugar 1
cup wholegrain spelt flour 1
cup plain flour 2 tablespoons ground flaxseeds 1/2
cup almond milk 1 teaspoon cinnamon a pinch of salt
For the filling, I mix 580g Daiya
plain cream cheese with 60g vanilla vegan protein powder and 2
cups of unsweetened
almond milk, then pour it over the crust.
Cake Batter 12 ounces soft dates — chopped 1/4 plus 1 tablespoon coconut oil - melted 1 tablespoon vanilla extract pinch of salt 4
cups plain almond pulp left from making
almond milk 1 1/2
cup fresh blueberries 1 - 2 tablespoons freshly squeezed lemon juice
1 tablespoon saffron strands 4 teaspoons warm
milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2
cup mint or cilantro leaves 1/4
cup lemon juice 2
cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2
cups basmati or long grain rice 1/3
cup each raisins, cashews, and
almonds 6 hard boiled eggs, halved
honey mustard dressing 1/4
cup pure cashew butter 1/4
cup grainy mustard 1/4
cup plain, unsweetened
almond milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt few dashes of black pepper
1
cup of a
plain, unsweetened non-dairy
milk (not coconut or rice
milk; choose unsweetened
plain almond or
plain unsweetened organic soy) *
mashed cauliflower 2
cups raw cauliflower florets (per serving) 2 tablespoons
plain, unsweetened
almond milk (per serving) 1 tablespoon cold pressed olive oil (per serving) salt to taste
Salt to taste (start around 1/2 teaspoon), add plenty of freshly ground black pepper, and 2
cups of
plain plant
milk (I used homemade walnut here, but also love using
almond).
biscuits 1 1/4
cup whole spelt flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 2 tablespoons maple sugar * 5 tablespoons virgin coconut oil, melted 1/2
cup unsweetened,
plain almond milk 1/2 teaspoon vanilla extract
Kefir Chia Pudding Recipe 1
cup organic whole
milk plain kefir 2 to 3 teaspoons pure maple syrup or honey 1/4 teaspoon pure vanilla 3 tablespoons chia seeds Topping Suggestions: Fresh fruit such as strawberries, blueberries or sweet cherries Chopped toasted
almonds Toasted coconut flakes
1
cup whole spelt flour 1/4
cup fine corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 teaspoons dried basil 1
cup quartered cherry tomatoes 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4
cup thinly sliced scallions 1/2
cup grated zucchini 1/4
cup cooked corn kernels (I broiled my cob) 1/4
cup quality olive oil 1/4
cup plain, unsweetened
almond milk 1 teaspoon apple cider vinegar