Or maybe try some 1 / 4cup ground flax, and 3/4
cup sunflower seeds if you have to omit the walnuts?
Or maybe try some 1 / 4cup ground flax, and 3/4
cup sunflower seeds if you have to omit the walnuts?
Not exact matches
1 1/2 tbsp hemp
seeds (or soaked almonds, cashews,
sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen
if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1
cup water 4 ice cubes
For the salad - 3/4
cup quinoa 1 mango, cut into 1/2 in cubes 1/4
cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens
if you prefer), big stems discarded and thinly sliced 1/4
cup toasted
sunflower seeds
1/2
cup of cooked quinoa 1/2
cup of oats 1
cup of almond milk + water
if needed 1 scoop of Fit Delis Vanilla protein powder 1 tablespoon of milled flaxseed 1 tablespoon of
sunflower seeds 1 tablespoon of raisin or goji berries
1 chia egg (1 tbsp chia
seeds + 3 tbsp water) 1
cup / 240 ml / 120 g finely chopped
sunflower seeds 1
cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free
if intolerant 1/2
cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2
cup plant milk
1
cup / 240 ml / 120 g finely chopped
sunflower seeds 1
cup / 240 ml / 90 g rolled oats, choose gluten free
if intolerant 1/2
cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp / 75 g butter, room temperature 1/3
cup / 80 ml maple syrup 1 egg, separated
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot
if frying: flour for dredging olive oil or canola oil for frying
2 1/2
cups hot water 3 tablespoons ground flax
seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2
cups sugar (evaporated cane juice)-- use 1/2
cup less sugar
if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2
cups rice flour 1/2
cup sorghum flour 1 1/2
cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2
cup ground almonds (
if allergic to tree nuts, or use
sunflower or pumpkin
seeds) 1
cup finely grated carrots
1 small cucumber, cut into 1/4 ″ squares (peel first
if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first
if not organic 1 oz
sunflower seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
Transfer the oats to a large bowl then repeat that step for the second
cup of oats and then the
sunflower / pumpkin
seeds (or nuts,
if using).
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax
seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave
if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water
if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional,
if allergic to tree nuts, or use
sunflower or pumpkin
seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
1
cup of
sunflower seeds (soaked for at least four hours in 2
cups of water, drained and rinsed) 1
cup of water Juice of 2 lemons 1/4
cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more
if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
* 1/4
cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2
cup (100 g) packed light brown sugar * 1/2
cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2
cups (140 g) nuts, chopped
if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4
cup (65 g) flaked coconut, sweetened or not * 1/4
cup (35 g) raw, hulled
sunflower seeds * 1/4
cup (35 g) whole or ground
seeds, such as chia
seeds, sesame
seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2
cup (70 g) finely chopped candied ginger * 1/2
cup (70 g) raw pepitas * 1
cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1/4
cup of
sunflower seeds (soaked for an hour) 1/4
cup of pumpkin
seeds (soaked for an hour) 1/3
cup of oats 5 dates 1 tbsp of gogi berries 1 tsp of maca powder 1 tsp of unsweetened, shredded coconut 1 tbsp of coconut water 1 tbsp of protein powder 1 tsp of vanilla extract (
if you have vanilla beans, even better!)
1
cup rolled oats 2/3
cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2
cup seeds (I did a combo of
sunflower, sesame and pepitas) 1/2
cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2
cup peanut butter 1/4
cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (
if necessary after refrigerating)
1
cup rice flour plus extra on the side for rolling
if necessary 1
cup sunflower or pumpkin
seeds, soaked in water for...
1
cup almond butter, I used homemade raw salted almond butter but any favorite nut butter works or use
sunflower seed butter
if nut allergies are an issue
Hey Olivia, I would probably try toasted
sunflower seeds (
if you can eat them, that is), but you probably wouldn't need a full
cup.
The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1
cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th
cup (
if allergic to nuts - use tahini /
sunflower seed or pumpkin
seed butter)
Quinoa, Nut and Cherry Bars adapted from Bon Appetit 1
cup coarsely chopped almonds 1/2
cup uncooked quinoa, rinsed and drained (it does not have to be dry before using) 1/4
cup raw pumpkin
seeds 1/4
cup raw
sunflower seeds 1
cup dried cherries (unsweetened
if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick cooking spray.
1
cup oats (see note on oats) 1/4
cup shredded coconut, unsweetened 1/2
cup crispy rice cereal (use a gluten free brand
if needed) 1/4
cup ground flax
seeds 1/3
cup honey 1/2
cup cashew butter (almond, peanut or
sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)
-- Almonds, 2
cups (
if allergic to nuts, use a mix of lightly toasted
sunflower & pumpkin
seeds)-- Dates, 2
cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (
if not buying organic, make sure it's well washed)
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin
seeds 3/4
cups of buckwheat flour 1/2
cup of brown rice flour 1/2
cup of almond flour 1/3
cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2
cups of full - fat canned coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of
sunflower seeds (or more pumpkin
seeds if you prefer) for sprinkling on top
for the
sunflower seed sauce: 1/4
cup of
sunflower seed butter (feel free to sub any nut or
seed butter you have on hand) 1 clove of garlic, minced 1 red chili,
seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of lime juice (the juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes,
if you want extra heat
If you can have
sunflower seed butter, I'd try 1 1/4
cups of that in this recipe.
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (
if present) 1 handful sugar snaps or snow peas — strings removed 1
cup shelled frozen edamame 1
cup fresh or frozen shelled green peas 2 tablespoons grapeseed or
sunflower oil 3 garlic cloves — crushed with knife 1 red chili —
seeded and chopped 3 green onions — thinly sliced 1
cup basil leaves, plus more for garnish handful mint leaves — chopped 1
cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame
seeds — optional
1/3
cup of raw pumpkin or
sunflower seeds (soaked in filtered water for at least 3 hours
if you don't have a powerful Vitamix, Ninja or Blentec blender.
1/4
cup (35g)
sunflower seeds 1/2
cup (60g) desiccated coconut 1/2
cup (85g) almonds pinch pink Himalayan salt 5 (75g) medjool dates, pitted zest of 1 organic lemon (
if can't get organic can leave this out) 1 Tbsp coconut oil, gently melted (see note below)
1
cup sunflower seeds 1/2
cup flax
seeds 1/2
cup hazelnuts or almonds 1 1/2
cups rolled oats 2 tbsp chia
seeds 4 tbsp psyllium
seed husks (3 tbsp
if using psyllium husk powder) 1 tsp fine grain sea salt (add 1/2 tsp.
4 tbsp psyllium
seed husk (2 tbsp
if using the powder form) 1 1/2
cup water 1/2
cup pumpkin
seeds 1/2
cup ground flax
seed 1
cup sunflower seeds 2 tbsp chia
seeds 1
cup shredded coconut, unsweetened 1/2
cup almonds 1 tsp sea salt 3 tbsp virgin coconut oil, melted 1 tbsp maple syrup or a dash of stevia
250 grams fresh tofu (1,5 to 2
cups) 3 tbsp extra virgin olive oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or
if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp roasted sesame or
sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried thyme and pinch of chili pinch Himalayan salt a splash of water
if needed
and add more
if you prefer) 3 carrots, chopped 2
cups spinach 1
cup alfalfa sprouts 1/4
cup sunflower seeds and pumpkin
seeds, soaked for at least an hour 2 tablespoons fresh ginger, chopped or minced 4 cloves garlic, chopped or minced 3/4
cup spring onions, chopped coconut oil for cooking sriracha (optional)
2
cups rolled oats 1/2 a
cup of dried un-sweetened coconut strips 1 large apple (peeled
if not organic) and grated 6 tbsp natural non-sweetened yoghurt (preferable to use goats Kefir or homemade coconut yogurt) 1 tbsp raw pumpkin
seeds 1 tbsp raw
sunflower seeds 1 tbsp organic sun - dried goji berries 1 tbsp organic sun - dried raisins 1 tbsp flax
seeds 1 tbsp chia
seed 1 tsp of ground cinnamon 2
cups of filtered water
Alternatively,
if you have a raw
sunflower seed butter on hand, you could blend 1/2 a
cup of that to make the same amount of milk as 1
cup of raw
seeds would make.
1
cup rolled oats (use gluten free
if preferred) 1/2
cup buckwheat (you could also use more rolled oats instead) 1/2
cup sunflower seeds 1/2
cup flax
seeds 1/4
cup pumpkin
seeds 1/4
cup sesame
seeds 2 tablespoons millet (optional) 3 tablespoons psyllium husk powder 2 teaspoons ground cumin 1 1/2 teaspoon sea salt 1 teaspoon turmeric 1 1/2
cups water 3 tablespoons coconut oil, melted 1 tablespoon maple syrup
4 carrots, grated (peel
if not organic) 1 onion, grated 1
cup red lentils 2 cloves garlic, minced 2 Tablespoons Tapioca Flour 1 Tablespoon Herbes de Provence 1 Tablespoon
Sunflower Seeds 1 Tablespoon Poppy...
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax
seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave
if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water
if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional,
if allergic to tree nuts, or use
sunflower or pumpkin
seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
For the salad - 3/4
cup quinoa 1 mango, cut into 1/2 in cubes 1/4
cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens
if you prefer), big stems discarded and thinly sliced 1/4
cup toasted
sunflower seeds
1 small cucumber, cut into 1/4 ″ squares (peel first
if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first
if not organic 1 oz
sunflower seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
1.5
cups rolled oats, split 1/2
cup almonds 1/4
cup nut butter 1/4
cup butter or coconut oil (butter makes these hold together better for packing in lunches, etc.) 1/3
cup honey 1/2 tsp salt (omit
if your nuts or nut butter are salted) 1 Tbsp chia
seeds (or flax) 1/2
cup brown rice cereal 1/4
cup sunflower seeds, toasted 2 Tbsp sesame
seeds 1/2
cup dried blueberries
Also,
if I were trying to go nut free on these, I would likely sub in 1
cup sunflower seeds for the walnuts, but I haven't tried that yet!!
1/2
cup psyllium husks 3 tbsp ground flax
seed 1 tsp baking powder pinch of salt (add up to 1 tsp
if using unsalted peanut butter) 1
cup water 1/2
cup peanut butter (almond and
sunflower seed butter work too)