INGREDIENTS Crust: 2
cups ground almonds Zest of 1 unwaxed lemon A good pinch of pink salt 8 juicy medjool dates (or more as needed) For the Filling: 3 cups...
INGREDIENTS Crust: 2
cups ground almonds Zest of 1 unwaxed lemon A good pinch of pink salt 8 juicy medjool dates (or more as needed) For the Filling: 3 cups...
1 1/2
cups ground almonds means that the ground almonds are measured, whereas «1 1/2 cups almonds, ground» would mean that you measure whole almonds and then grind them.
1-1/2
cups ground almonds, is that 1-1/2 cups whole almonds ground or 1-1/2 cups after the almonds are ground?
So it's 2 and 1/3
cups ground almonds -LRB-!)
DRY MIX — 1 1/3 GF oats (135g)-- 1
cups ground almonds (120g)-- 1/2 cup coconut sugar (75g)-- 1/2 cup chocolate chips (60g)-- 1 1/2 tsp baking powder — 2 tsp cinnamon — 1/2 cup blueberries (50g)
DRY — 2
cups ground almonds (240g)-- 1/2 cup GF oat flour (oats ground in a food processor)(50g)-- 1/2 cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lime
-- 1 cup of GF oat flour * (100g)-- 3/4
cup ground almonds (90g)-- 2 tbsp coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4 cup honey — 1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optional
Cookies — 1 1/2
cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extract
1/4
cup ground almonds 1/8 cup of brown rice flour 1 tsbp coconut flour 1/4 cup of unflavored or vanilla whey (if you're going unflavored, use ours!!!!) 1/8 cup of coconut sugar 1/2 cup almond milk 1 - 2 tsps vanilla essence
1/4
cup ground almonds (this can be omitted and a flour used in it's place, or another nut used but it does make the cake more deliciously gooey so I recommend it!)
1/4 ounce marijuana flower tops, deseeded (available from medical marijuana facilities) 1 cup minced dates 1/2 cup raisins 1/4 cup ground walnuts 1/4
cup ground almonds 1 teaspoon ground nutmeg 1 teaspoon anise seed 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 cup honey 1/2 cup orange flower water, or substitute any flower - flavored water 2 teaspoons ghee, recipe here Sesame seeds for garnish
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8
cup ground almonds 1 cup chopped cilantro
CRUMBLE — 1/2 cup GF oats (50g)-- 1/2
cup ground almonds (60g)-- 1/2 cup pecans (50g)-- 1 tsp baking powder — 2 tsp cinnamon — 1 tbsp coconut sugar — 3 tbsp cold butter, cut into cubes — 1/2 lemon zest
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
1/2 tsp dough conditioner (optional) 1-1/2 cup water 1/4 cup avocado oil or coconut oil (omit if using butter) 1
cup ground almond (use less water if using this)
1/4 cup unflavoured whey protein 1/4
cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds
Nonstick cooking spray 1/2 cup pecan halves 1/2 cup dried apricots, roughly chopped 1/2 cup dried sour cherries 1/2 cup pumpkin seeds 1/2
cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar
10 tablespoons unsalted butter, softened 3/4 plus 1 tablespoon granulated sugar 3 large eggs, lightly beaten 3/4 cup spelt flour 1-1/2 teaspoons baking powder 2/3
cup ground almonds 3/4 pound small plums, putted and halved Confectioners» sugar for dusting
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1
cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
Ingredients 3/4 cup uncooked quinoa 1 head cauliflower, separated into florets 4 tablespoons oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2
cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4 cup shredded Pepperjack or mild cheddar cheese 3 eggs 1 1/2 teaspoon salt Burger buns of your choice
150g cooked orange sweet potato (1 large) 2 eggs, separated 1/4 cup almond milk 1/4
cup ground almonds 1/2 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp ground cardamon pinch pink Himalayan salt
1/4 cup pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1
cup ground almonds 1 cup coconut thread 1 tsp cinnamon 1 tsp ginger 1 tsp vanilla essence or powder pinch of Himalayan pink salt
-- 1 punnet of fresh raspberries (150g)-- 2 cups GF oats (200g)-- 1/2
cup ground almonds (60g)-- 1/2 cup whole almonds, roughly chopped (50g)-- 1/4 cup flaked almonds (20g)-- 1 tsp cinnamon — 1/4 cup coconut oil (50g)-- 1/3 cup honey (120g)
150g cooked pumpkin or butternut squash 1/4 cup coconut milk (or nut milk of choice) 2 eggs pinch Himalayan pink salt 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp baking powder 1/4
cup ground almonds (almond meal)
• 1/4
cup ground almonds • 10 - 12 fresh sage leaves • 1 garlic clove • 1/2 tablespoon olive oil • 2 eggs • 2 tablespoon coconut oil • 2 tablespoons water • 1/2 teaspoon salt • 3 tablespoons coconut flour • 1/4 teaspoon baking soda • 1/2 a grated courgette
1 cup ground poppy seeds = 100 grams 1
cup ground almonds or walnuts = 100 grams 1 cup chopped nuts = 85 grams 1 cup oatmeal = 100 grams 1 cup ground coconut = 100 grams 1 tablespoon ground cinnamon = 10 grams 1 teaspoon = 5 grams 1 tsp cardamom powder = 5 grams 1 teaspoon instant coffee = 5 grams
Batter 3/4
cup ground almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2 tsp baking powder a pinch of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5 cup full fat coconut milk (50 ml)
5 Ingredient Fig and Banana Cookies With Cardamom [Vegan, Gluten - Free] Ingredients 2 overripe bananas, mashed1 and 1/4
cup ground almonds (make sure you don't pack the almonds into the cup or you'll end up with much more) 3/4 cup dried figs, chopped 1/2 teaspoon cardamom1 tablespoon chia seedsoptional: 1 tablespoon natural sweetener of choice (if using liquid, add 1/2 teaspoon chia seeds) Raw - vocado Key Lime Pie [Vegan, Gluten - Free] Avocados are green and taste good with lime.That was my ah - ha and I headed to the kitchen to play, which yielded this raw, vegan and gluten - free Key Lime Pie!
Not exact matches
Orange - Kissed Seed Crackers 1/2
cup sunflower seeds 1/2
cup sesame seeds 1/3
cup flax seeds —
ground 1/2
cup hemp seeds scant 1
cup amaranth, quinoa or
almond flour 1 1/2 teaspoon sea salt 1/4
cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or
almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
3/4
cup almond milk 1 teaspoon coconut sugar 1 tablespoon active dry yeast 3 tablespoons
ground chia seeds 6 tablespoons
almond milk 1
cup (140 g) buckwheat flour 1
cup (120 g) tapioca flour 1/2
cup (70 g) millet flour 1 1/2 teaspoon salt 1/4
cup olive oil 1 tablespoon nigella seeds
Add the
almond flour to the oat flour along with 1/2
cup raisins, 1 tsp
ground cinnamon, 1/4 tsp
ground cloves and 1/4 tsp
ground nutmeg.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon
ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Serve 1
cup full - fat greek yogurt (or coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger into honey over low heat) 10 - 15
almonds, chopped
ground cinnamon
If you are using
ground almonds, you only need about 1/2
cup.
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
Creamy Apple - Anise Soup 2
cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon
ground coriander freshly
ground black pepper and salt to taste
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2
cup fresh cranberries
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Almond Butter Sauce 1/2
cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
almond butter 3/4
cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
1
cup of medjool dates (10 - 12 dates; 240g — 720kcal) 3/4 of a
cup of whole
almonds (170g — 1100kcal) 3/4 of a
cup of hazelnuts (130g — 852kcal) 2 tablespoons of chia seeds (120kcal) 2 tablespoons of
ground flax seed (24g — 136kcal) 1 tablespoon of coconut oil (12g — 117kcal) 1 tablespoon of hemp protein powder (13g — 40kcal) 1 tablespoon of raw cacao powder (6g — 20kcal)
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly
ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
I know that 2
cups of ready
ground almonds would use more nuts than 2
cups of whole
almonds....
For the recipe — do you measure the
almonds as
ground or do you use 2
cups of
almonds and then
ground them?
So sorry but I'm not sure about the exact quantities of
ground almonds, I imagine half a
cup should be fine.
I use 2/3
cup (80g) of
ground almond.
1
cup pumpkin seeds —
ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely
ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
Dry ingredients 1/2
cup (60 g)
almond flour 1/2
cup (65 g) fine coconut flour 1/2
cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp
ground ginger 1/2 tsp vanilla extract or
ground vanilla 1 pinch sea salt
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
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened
almond milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp
ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
First place one
cup each of the
almonds, pumpkin seeds,
ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.