* Typically I like 1 cup Almond flour and 1/2
cup walnut flour.
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g cooked black beans (rinsed) 1/2
cup / 125 ml olive oil or other neutral oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat
flour (or same amount rolled oats, mixed into a
flour) 1/2
cup / 50 g almond
flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed
walnuts (optional)
Day 2, morning Sourdough from yesterday 480 g (2
cups) cold water 340 g (2 1/2
cups) fine rye
flour 500 g (4
cups) wholegrain wheat
flour 20 g (1 tbsp) sea salt 250 g (2
cups) whole unshelled
walnuts 150 g dried figs, roughly chopped
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
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
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2
cup of coconut
flour and 1/2 cornflour, I also added chopped
walnuts.
Not overly sweet and it's relatively sugar free with the Stevia.What you will need for this recipe: 1/2
Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2
Cup High Quality Cocoa Powder 1 1/4
Cup Organic Whole Wheat
Flour 1
Cup Chopped Dates soaked in 1
Cup Boiling Water (reserve soak water) 1/2
Cup Chopped
Walnuts 3 Tbs.
Blondies: 1/2
cup unsalted butter, melted and cooled slightly 1
cup light brown sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1
cup finely shredded carrots, * packed (5 - 6 medium carrots) 1
cup all - purpose
flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2
cup chopped
walnuts, optional 1/2
cup raisins, optional
• 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)
I subed 1
cup almond
flour (spooned into the measuring
cup) for the coconut
flour since we didn't have any and did
walnuts instead of chocolate chips and they were oh so yummy.
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry
flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
For the Galette: 2
cups all - purpose
flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry Wine Sauce 1/2
cup candied
walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
Baklava muffins from here Filling: scant 1/2
cup (50g) chopped
walnuts 1/3
cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1
cup + 7 tablespoons (210g) all purpose
flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4
cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1
cup + 2 tablespoons buttermilk Topping: about 1/2
cup honey Preheat the oven to 200ºC / 400ºF.
1/2
cup toasted
walnut pieces 3 tablespoons all - purpose
flour, chickpea
flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2
cup nondairy milk Neutral vegetable oil, for frying 1 1/2
cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
1 1/3
cups whole wheat pastry
flour 1/2
cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4
cup applesauce 1/2
cup vegetable oil 1 tsp vanilla extract 1
cup grated carrots 1 medium tart apple, peeled and grated 1/2
cup golden raisins 1/2
cup walnuts, finely chopped 1/4
cup plus 2 tbsp dried flaked unsweetened coconut, divided
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 p
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 p
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 p
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 plain.
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.
I subbed 1
cup of almond
flour to
walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana.
Ingredients 2
cups flour 1 1/3
cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3
cups sugar 2/3
cup canola oil 2 tablespoons molasses 1
cup canned pumpkin or cooked pureed pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1
cup walnuts, finely chopped 1/2
cup raisins
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
fine salt 3 large eggs at room temperature 100 grams (3/4
cup) all - purpose
flour (see notes for gluten free version) 50 grams ground
walnuts 1 large ripe banana, cut into cubes
2
cups spelt
flour (or a mix of 1.5
cups all - purpose
flour and 1/2
cup whole wheat
flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1
cup unsalted butter (or margarine for vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
1/3
cup vegetable oil 3/4
cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1
cup all - purpose
flour 1/2
cup whole wheat
flour 1/4 to 2/3
cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped
walnuts) 1/4
cup seeds / nuts to top loaf
1 1/2
cup old - fashioned rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat
flour (or white whole wheat
flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
In a small food processor or blender, pulse 1
cup of
walnuts until you get a fine meal /
flour like consistency.
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
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)
for the brownies: 3 tablespoons unsalted butter, room temperature 3/4
cup all - purpose
flour 1/3
cup unsweetened cocoa powder 1/2 teaspoon salt 1
cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons semi-sweet chocolate chips, melted 1/4
cup unsweetened applesauce 1/4
cup walnuts, chopped
3/4
cup dried cranberries 1 1/2
cups boiling water 1 1/2
cups all purpose
flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1 1/2
cups light brown sugar, packed 1 large egg yolk, at room temperature 1/2
cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3
cups old fashioned oats 3/4
cup semisweet chocolate chips 1/2
cup chopped
walnuts
Since I didn't have all of the ingredients I made a couple of changes — I used almond butter (Artisana raw organic) instead of almond
flour (same quantity), i used a full teaspoon of cinnamon and baking powder, I added 1/4
cup of chopped
walnuts.
For the Streusel Topping: 1 1/2
cups chopped
walnuts 1/3
cup all - purpose
flour 1/4
cup dark brown sugar 1/2 teaspoon ground cinnamon 4 tablespoons butter
1/3
cup Naosap Wild Rice (1
cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4
cups chopped mushrooms, chopped 3 cloves of garlic 1/2
cup walnuts 1/3
cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3
cup chickpea
flour for coating
cinnamon 2
cups Bob's Red Mill Paleo Baking
Flour 1/2 cup chickpea flour 1/2 cup chopped walnuts pinch salt Instruct
Flour 1/2
cup chickpea
flour 1/2 cup chopped walnuts pinch salt Instruct
flour 1/2
cup chopped
walnuts pinch salt Instructions:
Ingredients: 1/4
cup firmly packed brown sugar 1/2
cup honey 1/3
cup chopped figs 2/3
cup butter or margarine 2 large eggs 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2 tablespoons chopped figs 1/4 teaspoon ground nutmeg 1 1/2
cups all - purpose
flour 1 1/3
cups quick - cooking oats 1/2
cup chopped
walnuts
Muffins 1 1/2
cups (6 ounces) King Arthur Traditional Whole Wheat
Flour or King Arthur 100 % White Whole Wheat
Flour 3/4
cup (2 5/8 ounces) quick - cooking oats 1/4
cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3
cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1
cup fresh or frozen cranberries, * chopped 1/2
cup (2 ounces) chopped pecans or
walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4
cup (6 ounces) milk 1/3
cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1
cup (4 ounces) confectioners» sugar, sifted
1
Cup All - purpose
Flour 1
Cup White Farro
Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 2 Large Eggs At Room Temperature 1/2
Cup Olive Oil 1/2
Cup Fat Free Greek Yogurt 1
Cup Grated Zucchini 1
Cup Grated Carrots 1
Cup Chopped, Lightly Toasted
Walnuts
Adapted from Joyful Healthy Eats Ingredients: - 1 1/2
cups whole wheat
flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2
cup honey - 1/2
cup unsweetened applesauce - 1/3
cup coconut oil, melted - 1 egg - 2 teaspoons vanilla extract - 1 1/4
cup grated zucchini (about 1 1/2 zucchinis)- 3/4
cup semi-sweet or dark chocolate chips - 1/3
cup chopped
walnuts
Carrot Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2
cups all purpose
flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1
cup granulated / castor sugar 1
cup packed light brown sugar 1
cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3
cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1
cups walnuts (optional) 1/2
cup raisins (optional) Method:
For the loaf — 190 g (1
cup) green lentils — 100 g (1
cup)
walnuts — 60 g (1/2
cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1
cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2
cup) oat
flour — 60 g (3/4
cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
Topping: 1/2
cup walnuts, chopped 1/4
cup almonds, chopped 1/3
cup whole wheat
flour 1/3
cup brown sugar 1 teaspoon cinnamon 1/4
cup butter
Finely chop 1/2
cup walnuts and combine with the
flour, baking powder, baking soda, cocoa powder, coffee and salt in a medium bowl.
1.25
cups canned pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced fresh sage 1/4 tsp freshly ground black pepper 1/8 tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1
cup fat - free milk 1 tbsp all - purpose
flour 1.5 tbsp butter 1/2
cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped
walnuts, toasted
Crisp 1
cup pecans or
walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2
cup sprouted oat
flour (see recipe below) 1/2
cup rolled oats 1
cup almond
flour 1/2
cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
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
And I have had great results using 1/3
cup almonds or
walnuts in place of the tigernut
flour.
3
cups all - purpose
flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1
cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 2
cups sugar 3 large eggs 2
cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1
cup chopped
walnuts or pecans 1
cup unsweetened desiccated coconut (locally at Jungle Jim's or Trader Joe's)
Ingredients: 3 tablespoons butter or margarine, softened 1
cup honey 2 large eggs, separated 1 1/2
cups all - purpose
flour - divided use 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2
cup seedless raisins 1/2
cup walnuts 1/4
cup raisins
all - purpose
flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped
walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
2 Large Ripe Bananas 3/4
cup Date Sugar 1/4
cup Applesauce 1/3
cup Almond Milk 1 Tablespoon Lemon Juice 1/4
cup Coconut oil, melted 1/2 teaspoon Pink Sea Salt 1 Tablespoon Pure Vanilla Extract 1 Tablespoon Cinnamon 1 Tablespoon Ground Flaxseeds 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1 1/4
cup Gluten - Free
Flour Mix Optional: 1/2
cup chopped
Walnuts
2
cups whole wheat pastry
flour 1 tsp aluminum free baking soda 1/2 teaspoon ground cinnamon 1/2
cup olive oil 1 teaspoons vanilla extract 1/2
cup unrefined sugar 2 eggs 2 ripe bananas 2/3
cup crushed pineapple plus 4 - 6 tablespoons pineapple juice 2/3
cup chopped
walnuts or pecans.