3 cups puffed brown rice cereal 1 cup sliced almonds 1/2 cup shelled salted pistachios, roughly chopped 1/4
cup white chia seeds 1/2 cup honey 1/2 cup smooth peanut butter 1-1/2 ounces bittersweet chocolate, roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky sea salt
Not exact matches
1 tablespoon
chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked
white beans, such as navy,
white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin
seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
Butterscotch Cake Batter 1/2
cup (90 g) teff flour 1/2
cup (90 g) potato starch 1/2
cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4
cup (30 g)
white rice flour 1/4
cup (30 g) tapioca starch 2 tablespoons (20 g) ground
white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2
cup (115 g or 1 stick) unsalted butter 1 1/4
cup (275 g) dark brown sugar 1/2
cup (100 g)
white granulated sugar 1/2
cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4
cup buttermilk
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
For the cake — 1 and 1/2
cups pumpkin puree (I prefer home made but you can use canned)-- 1/2
cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2
cups whole wheat spelt flour, sifted — 1
cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons
chia seeds
Ingredients: -1 / 4
cup oatmeal - coconut almond milk -2 tbsp Fage 0 % Greek yogurt -1 tsp
chia seeds -1 tsp hemp
seeds -
white peaches, diced -1 tbsp mango butter
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4
cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons
white chia seeds (I like
white chia seeds for aesthetic purposes, but black will also work!)
Ok, I'm not sure what I did, but I halved the recipe (1
cup brown rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet
white» sorghum flour, 1.5 cps of tapioca starch, 1 T.
chia seed, instead of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
So as soon as I got up that morning I mixed a
cup of
white chia seeds with some milk, vanilla bean extract, vino cotto and honey.
3
cups (270 grams) old - fashioned oats 1/2
cup (85 grams) quinoa, uncooked 1
cup (140 grams) whole almonds, chopped coarsely 1 tablespoon
chia seeds (optional) 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/3
cup (78 ml) coconut oil, melted 1/3
cup (80 grams) almond butter 1/2
cup (170 grams) honey 1 teaspoon vanilla extract 1/2 teaspoon salt 1 egg
white (optional) * 3/4
cup (120 grams) dried cranberries
1/2
cup no sugar added tart CHERRY JUICE (like R.W. Knudsen) 1
cup WATER 3 tablespoons
white CHIA SEED 2 tablespoon liquefied HONEY 2 tablespoons fresh LIME JUICE
Raw Raspberry
Chia Sauce 1 1/2
cups fresh or frozen raspberries (defrosted) 1 Tbsp
white chia seeds 1 Tbsp rice syrup
2 1/2
cups fresh almond milk (or milk of your choice) 1/2
cup oats 1/4
cup chia seeds (
white or black) 1 Tbsp pure maple syrup 1/4 tsp cinnamon Raspberry coulis (see recipe below) Fresh fruit to serve e.g. kiwifruit, banana, strawberries
3 tablespoons (30 g)
white chia seeds 1/3
cup (80 ml) water, more if needed 1/2
cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2
cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp
seeds 3 tablespoons (23 g) golden roasted flax
seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp
chia or flax
seed in 3 tbsp water 1
cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut flakes (45 g) 1/2
cup almonds / hazelnuts, chopped (75 g) 1/2
cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2
cup cranberries (50 g) 2 tbsp sesame
seeds / poppy
seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2
cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
Print Raspberry overnight oats smoothie bowl Ingredients 80 g rolled oats 2 dl almond milk 1 tablespoons
white chia seeds 1 frozen banana 1/2
cup frozen raspberries 1 teaspoon raspberry powder a pinch of maqui berry powder a pinch of vanilla Instructions Soak 80 gr -LSB-...]
2 tablespoons of
chia seeds (
white or black) 1/2
cup rolled oats One decent - sized ripe banana 3/4
cup milk of choice 1/2 tsp cinnamon or vanilla (optional) Honey or other syrup to serve (optional) Fruit,
seeds, nuts, shredded coconut, chocolate chips to garnish (optional)
Ingredients 2
cups rolled oats 1/2
cup hulled
white sesame
seeds 3 tablespoons
chia seeds 3 tablespoons hemp
seeds 1/3
cup dried cranberries (or cherries) 1/3
cup dried apricots (chopped into 1/4 inch pieces) 1/2
cup slivered almonds 1/2
cup almond butter 1/4
cup brown rice syrup 1/4
cup maple syrup
I made this with 1
cup quinoa flour and.5
cup ground flax + 2 T
chia seeds in place of
white flour.
2
cups brown rice elbow pasta; 3/4
cup Greek yogurt; 3/4
cup pureed cauliflower (see Tip); 1 tablespoon extra virgin olive oil; 2 tablespoon ground
chia seeds; 1 red pepper, diced; 1 zucchini, grated; 2 tablespoons almond milk; 1/2
cup aged
white cheddar cheese, finely grated
1/3
cup ground or milled
chia seeds (black or
white) 1/3
cup (+2 - 3 T more) water 2 T coconut sugar 1/2 tsp sea salt 1/3
cup arrowroot powder 2 1/2
cups unsweetened shredded coconut 1 tsp vanilla extract
Donut Holes: 3/4
cup sweetener 1/4
cup milled / ground
chia seeds (if grinding whole
seeds, use about 2 heaping tbsp) 1/2
cup unsweetened cocoa powder 1 tsp baking powder 1/4 tsp sea salt 3 egg whites, or about 1/3
cup egg
white 1 tsp vanilla extract
If you used
chia seeds instead of egg
white powder, what portion of
chia seeds did you use to replace the 2/3
cup of egg
white powder?