Not exact matches
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or
pecans — ground in a food processor into tiny pieces 1/3
cup chia or flax seeds pinch of
salt 1
cup boiling purified water 2 tablespoons olive oil
prepared English mustard 4 large kale leaves, center ribs and stems removed, finely chopped 1/4
cup dried cranberries, preferably unsweetened or sweetened with apple juice 1/4
cup roasted,
salted pecans Fresh pomegranate seeds
Gingersnap Cookies 2
cups ground raw almonds — preferably soaked and dehydrated 1/2
cup sprouted
pecan butter or almond butter 1/4
cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea
salt — optional
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
1/4
cup raw pumpkin seeds or any nuts like almonds, walnuts,
pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of
salt 1.
3/4
cup unsweetened almond milk 1/4
cup ground chia seeds or flax seeds 3/4
cup (105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4
cup coconut sugar 1
cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4
cup freshly squeezed orange juice about 3
cups grated parsnips 1 1/2
cups walnuts or
pecans — chopped
I used this recipe as inspiration for the «meat,» but I do one can of black beans, one can of chickpeas, and a heaping half
cup of
pecans plus double all the spices except the
salt, which it calls for way too much of.
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
• 1/4
cup coconut oil • 1/2
cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch
salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped up) • 1/2
cup nuts (walnuts /
pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit and cut in half)
3 egg whites 1 teaspoon vanilla 1/8 teaspoon cream of tartar 1/8 teaspoon
salt 3/4
cup sugar 1
cup miniature semi-sweet chocolate chips 1/4
cup chopped walnuts or
pecans
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon
salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted
pecan halves
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea
salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
4 - 5 apples, cored, peeled, and chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2
cup dried cherries 1/3
cup chopped walnuts 1/3
cup chopped
pecans 1/3
cup packed dark brown sugar 1/3
cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t.
salt
1 1/3
cups pecans 1 1/3
cups cup walnuts 1/4 teaspoon vanilla pinch of
salt 1/2
cup diced crystallized ginger 1/3
cup packed dates maple syrup or agave to make mixture sticky
2
cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2
cup chopped
pecans 1/4
cup raw pepitas 1/4
cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea
salt 1/2
cup chopped dates (I used deglet noor)
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon
salt 1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or
pecan halves Sift the flour, baking powder and
salt into a medium bowl and set aside.
4 1/2 pounds sweet potatoes 1
cup sugar (you can reduce this a little) 1/4
cup milk 1/2
cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon
salt 1 1/4
cups cornflakes cereal, crushed 1/4
cup chopped
pecans 1 tablespoon brown sugar 1 1/2
cups miniature marshmallows
1 pound fettucine 2 tablespoons kosher
salt 3 tablespoons unsalted butter 1 pint Brussels sprouts 1/2
cup pecans, coarsely chopped 4 slices prosciutto or Serrano ham Freshly ground black pepper White truffle oil, for garnish (optional)
2
cups steel - cut oats 6
cups water dash of
salt 1/4
cup raisins 1/4
cup pecans or walnuts chopped cooking spray
Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher
salt 1 teaspoon fresh ground pepper 1
cup candied
pecans (recipe found here) Parmesan cheese wedge for garnish
APPLE CAKE BATTER: 1
cup finely chopped
pecans 3
cups all - purpose flour 1
cup granulated sugar 1
cup firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon
salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4
cup canola oil 3/4
cup applesauce 1 teaspoon vanilla extract 3
cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into pieces, 1/4
cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of
salt and 1/3
cup of finely chopped
pecans or walnuts.
1/2
cup (100 grams) granulated sugar 1/2
cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4
cups (175 grams) all - purpose flour 1/4 teaspoon
salt 1 1/2
cups (200 grams) semisweet chocolate chips 1
cup (130 grams) walnuts or
pecans, toasted and chopped
3/4
cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4
cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4
cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea
salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts,
pecans or nuts that you prefer
* 1/2
cup very hot water 1/4
cup chia seeds * handful of
pecans, chopped * handful of organic raisins * several small pieces of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch of sea
salt - optional
Nocciolata Cups
Cup Crust 1/4 cup of pecans 1/4 cup of almonds 1/2 cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinna
Cup Crust 1/4
cup of pecans 1/4 cup of almonds 1/2 cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinna
cup of
pecans 1/4
cup of almonds 1/2 cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinna
cup of almonds 1/2
cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinna
cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea
salt & cinnamon
1/2
cup Unbleached all purpose flour 1/8
cup packed light brown sugar 2 tablespoons turbinado sugar 1/4 teaspoon kosher
salt 2 teaspoons organic Matcha powder 1/4
cup roughly chopped
pecans 6 tablespoons butter room temperature.
ingredients: 3
cups (300 grams) confectioner's sugar 3/4
cup (90 grams) dark cocoa powder 3/4 teaspoon kosher
salt 5 ounces (135 grams) chocolate, chopped (she suggests dark, I used what I had — milk — and they turned out fabulously) 1 1/2
cups (135 grams) chopped
pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling
5
cups old fashioned oats 2 teaspoons pumpkin pie spice 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon
salt 3/4
cup brown sugar 3/4
cup pumpkin puree 1/4
cup maple syrup 1 teaspoon vanilla 2/3
cup pepitas 2/3
cup pecans 2/3
cup dried cranberries
FOR THE FILLING 1 1/2
cups chopped
pecans or walnuts 1
cup shredded sweetened coconut 2 large eggs 1
cup light brown sugar, packed 1 1/2 tablespoons all - purpose flour 1/4 teaspoon baking powder 1/8 teaspoon
salt 1 1/2 teaspoons vanilla
2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4
cup) 1/2
cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon
salt, divided 2/3
cup pecans, coarsely chopped 3
cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4
cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
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.
3/4
cup pecans (3 ounces), toasted and cooled, plus about 32
pecan halves (3 ounces) 2/3
cup plus 2 tablespoons confectioners sugar 1 1/4
cups all - purpose flour 1/2 teaspoon
salt 1/4 teaspoon baking powder 1 stick (1/2
cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw
pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea
salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
3/4
cup pecans, coarsely chopped 1 tablespoon unsalted butter 2
cups heavy cream 1/2
cup milk 3/4
cup pure maple syrup 1/8 teaspoon
salt 3 large egg yolks 1/2 teaspoon maple extract (I substituted vanilla extract)
1
cup (about 110 grams)
pecans 2
cups (250 grams) all - purpose flour 1
cup (225 grams or 2 sticks) unsalted butter, softened 2/3
cup (80 grams) confectioners» sugar 2 teaspoons (10 ml) vanilla extract 1 teaspoon
salt 1/2 teaspoon baking powder 2 tablespoons (25 grams) turbinado (raw) sugar
1/2
cup sugar 1/2
cup brown sugar 1/2
cup pure maple syrup 1/4
cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4
cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon
salt 1 teaspoon vanilla extract 2
cups pecan halves
FOR THE TOPPING 1
cup oats 3/4
cup all purpose flour 1 stick butter, chilled and cut into small pieces 1
cup brown sugar 1/4 teaspoon
salt 1/4 teaspoon cinnamon 1/4
cup pecans, chopped
1 1/2
cups pecans 1 tablespoon butter 3/4 teaspoon
salt, divided 1 3/4
cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2
cups sugar 1 pinch cinnamon 1/2
cup canola oil 1 teaspoon vanilla extract 2 large eggs 1/2
cup buttermilk 2
cups mashed ripe banana 1/2
cup heavy cream
For the cake: 1/3
cup butter (room temperature) 1/4
cup kefir or buttermilk 1
cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2
cup pecans -(toasted and cut into small pieces) 1/3
cup golden raisins 1 1/2
cups flour 1 teaspoon baking soda 1/2 teaspoon
salt 1/2 teaspoon vanilla
2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon
salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2
cup whole
pecans, chopped 1/4 teaspoon pumpkin pie spice 6
cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp
salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (
pecans, pumpkin seeds and hazelnuts is what I chose)
1
cup sugar 1/2
cup vegetable oil 2 egg replacers 1/4
cup vegan sour cream 1 teaspoon vanilla extract 2
cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon
salt 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1 1/2
cups chopped peeled pears 2/3
cup chopped
pecans 1/2 teaspoon grated lemon peel
1
cup brown sugar, packed 1/2
cup coconut oil * (or butter for non-vegan) 2 eggs 1 tsp vanilla 3 ripe bananas, mashed (or thawed frozen bananas) 1 1/4
cup emmer flour 1/2 tsp kosher or sea
salt 1 tsp baking soda 1
cup roasted
pecans, roughly chopped (roast for 6 - 7 minutes at 325 degrees)
2
cups pecan halves 2 sticks unsalted butter, room temperature 1
cup light brown sugar, packed 1/2
cup granulated sugar 2 eggs 2 teaspoons vanilla extract 2
cups whole wheat flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon coarse
salt 2
cups rolled oats 1/4
cup golden raisins 1/4
cup cacao nibs
Caramel
Pecan Stuffed Mocha Latte Cookies Ingredients: Yields - 12 cookies 3/4 cup unsalted butter, softened 1/4 cup shortening 2 cups Erysweet Sweetener 4 eggs 2 tsp pure vanilla extract 1 tsp instant espresso powder 1 tsp baking soda 1 tsp salt 1/4 tsp xanthan gum 2/3 cup coconut flour 1/2 cup sugar free chocolate chips 12 sugar free chocolate covered caramel pecan candy d
Pecan Stuffed Mocha Latte Cookies Ingredients: Yields - 12 cookies 3/4
cup unsalted butter, softened 1/4
cup shortening 2
cups Erysweet Sweetener 4 eggs 2 tsp pure vanilla extract 1 tsp instant espresso powder 1 tsp baking soda 1 tsp
salt 1/4 tsp xanthan gum 2/3
cup coconut flour 1/2
cup sugar free chocolate chips 12 sugar free chocolate covered caramel
pecan candy d
pecan candy discs.
I combined a
cup of toasted
pecans, a
cup of coconut flour,
salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.
1 tsp pure vanilla extract 2 tbsp buttermilk 1
cup all - purpose flour 3/4 tsp baking soda 3/4 tsp baking powder 1/2 tsp
salt 1/4
cup raisins 1/4
cup chopped
pecans 1/4
cup semi-sweet chocolate chips
Bittersweet
Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2
cup unsalted butter, softened 3/4
cup sugar 1/3
cup cocoa powder 1/4
cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4
cups buttermilk 1
cup all purpose flour 2 tsp baking powder 1/2 tsp
salt 1
cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners.
1
cup Medjool dates 1
cup pecans 1/4
cup pepitas (pumpkin seeds) 1/2 heaping
cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2
cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger Pinch of sea
salt