-- 2 ripe bananas, peeled — 2
cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded
-- 2 ripe bananas, peeled — 2
cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded
-LSB-...] rice 1,5 — 2
cups hazelnut milk 1/2 cup roasted hazelnuts (or some other plant milk, like walnut, almond, rice, oat) 3 tbsp raw cacao powder 3 dates 1 tbsp coconut sugar (or more dates) pinch of -LSB-...]
2 cups cooked brown rice 1
cup hazelnut milk 1 tablespoon shredded, unsweetened coconut 1 banana, thinly sliced 1 tablespoon sunflower or pepitas (pumpkin seeds) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg
2 cups cooked brown rice 1
cup hazelnut milk 1 tablespoon shredded, unsweetened coconut 1 banana, thinly sliced 1 tablespoon sunflower or pepitas (pumpkin seeds) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Mix ingredients together in a medium sauce pan, Cook...
Not exact matches
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios, almonds,
hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
150 g (1
cup) raisins 6 tablespoons white or dark rum (or orange juice) 200 g (1 1/2
cups) roasted
hazelnuts, ground (or any other nut) 100 g (3.5 oz) good quality dark chocolate (or rice
milk chocolate)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local
hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
for the cake: ○ 3/4
cup brown rice flour ○ 1/4
cup hazelnut meal (ground from whole toasted and shelled
hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2
cup unsweetened almond
milk ○ * 1
cup fresh blackberries *
I used 3/4
cup coconut sugar instead of agave / honey, 2 tablespoons
hazelnut milk, 1/4
cup chocolate chips, and sunflower oil instead of shortening.
2
cups rolled oats 2
cups light vanilla soy
milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch of nutmeg 2 tablespoons honey 1/2
cup dried cherries 1/2
cup chopped
hazelnuts 1/4
cup semisweet chocolate chips
-- 1
cup GF oats (100g)-- 1
cup milk (240 ml)-- 1 tbsp cocoa powder — 2 tsp honey (or any other liquid sweetener)-- 2 tsp cinnamon — 1 tsp nutmeg — 1 tsp baking powder — 1 pear, cored and sliced — small handful
hazelnuts, chopped
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 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons of roughly chopped
hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond
milk pinch of sea salt
What's in it: 3 ripe bananas (2 for the pops, 1 for the slices on top) 1/3
cup nutella or chocolate -
hazelnut spread 2/3
cup vanilla soy
milk optional: 1/4
cup dark chocolate chips, melted
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3
cups heavy cream - SKIM
MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy vers
MILK * 6 ounces
milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy vers
milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2
cups whole
milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy vers
milk - WATER * 1
cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2
cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
1
cup of steamed and frozen sweet potatoes 1/2
cup of almond
milk 1/2 avocado 1 tablespoon of carob powder 1 teaspoon of maca powder 1/2 tablespoon of vanilla protein powder (you can leave this out or just add a dash of vanilla powder) 1 tablespoon of
hazelnut butter (almond butter will work as well) a pinch of sea salt 1 capsule of Garden of Life Mood +
Ingredients 1/2
cup hazelnuts 3 tablespoons honey 1 1/2 tablespoons cacao powder 3/4
cup full - fat canned coconut
milk 1 teaspoon coconut oil, melted 2 teaspoon vanilla 1/4 tsp salt
1/8
cup whey protein (I used our awesome one - ingredient Pow whey) 1/8
cup ground
hazelnuts (could also use ground almonds) 1 tbsp almond
milk (enough to bind the ingredients into a dough) 2 tbsp chocolate nut butter spread (note: I used Meridian's new chocolate
hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)
* 1
cup raw
hazelnuts * 2
cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half
milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use
hazelnut oil!)
2 1/2
cups unsweetened nut
milk — almond, cashew, or
hazelnut (chocolate if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2
cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2
cup chopped, toasted nuts (walnuts, almonds, cashews or pecans)
Salted Caramel Sugar 3/4
cup sugar flakey sea salt Gingerbread Latte 2
cups lite or full fat canned coconut
milk (OR your favorite
milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons molasses 2 tablespoons pure maple syrup 1 tablespoon vanilla extract 1/4 -1 / 2
cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped Cream 1
cup heavy whipping cream 2 tablespoons
hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
Ingredients: 1 large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted
hazelnut oil Zest and juice of 1 navel orange Pinch, saffron 1 teaspoon sea salt Ground pepper, to taste 1/4
cup coconut
milk 1/4
cup water 1/2
cup packed flat leaf parsley, roughly chopped 1/3
cup roasted
hazelnuts, roughly chopped
Or use this recipe for
hazelnut milk, using 2
cups of water in place of 3
cups of water.
crabmeat 3/4
cup roasted
hazelnuts, coarsely chopped ** 5 ounces Gruyere cheese, sliced thin, or 1-1/2
cups grated (if unavailable, Swiss may be substituted) 1 1/2
cups thin fresh asparagus, sliced diagonally (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) 2 tablespoons sweet white onion, diced 4 eggs 2 2/3
cups milk 1 1/2
cups baking mix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5 whole asparagus spears for top garnish
1/2
cup hazelnuts, toasted and skinned 1
cup soy
milk or almond
milk 8 oz.
1
cup almond
milk 1
cup frozen blueberries 1 banana 1 packed
cup of spinach 1/4 avocado 1 large heaping tablespoon of our Peanut
Hazelnut Butter
nutella 1 1/2
cups raw
hazelnuts a pinch of salt 3.2 ounces quality, good tasting dark chocolate (about 3/4
cup chopped) 3/4
cup plain, unsweetened almond
milk 1 teaspoon vanilla
* 2/3
cup pumpkin purée * 1
cup milk or 1/2
cup milk and 1/2
cup cream (I used raw
milk) * 3/4
cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2
cup flour (I used spelt flour; I think almond or
hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted
hazelnuts * 2 tablespoons organic powdered sugar - optional
1/4
cup raw almonds,
hazelnuts or walnuts 1/4
cup raw cashews 1/4
cup brazil nuts 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds 1 Tbsp whole flaxseeds (linseeds) 1
cup filtered water or
milk of choice 2 tsp ground cinnamon 1 tsp ground cardamon
2
cups rolled oats 1/2
cup chopped walnuts, toasted 1/4
cup pepitas (hulled pumpkin seeds), toasted 1/4
cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2
cups almond
milk 1/4
cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
Place the oats,
hazelnuts, dried fruit and cinnamon in a large bowl, mix to combine then pour in the apple juice and 3/4
cup of almond
milk.
-- 2 - 3 ripe bananas, smashed with a fork — 4 tablespoons chia seeds — 1 and 1/4
cups almond
milk (you can use rice, oat or soymilk too)-- 1 vanilla bean, split and seeded —
hazelnut
2
cups hazelnuts, skinned and toasted * 1/2
cup milk (I used homemade almond
milk) 1/2
cup raw cacao 1/2
cup maple syrup 1 Tbs.
(makes 4) 1 1/2
cups freshly made goat
milk ricotta cheese (good recipe here) or 1
cup ricotta cheese mixed with 1/2
cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2
cup olive oil blended together with 1
cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of
hazelnuts (optionally toasted)
1/3
cup organic rolled oats 2/3
cup purified water 5 - 6 tbsp almond
milk 1 tbsp coconut oil 1 banana, sliced 1 tbsp almond or
hazelnut butter Desiccated coconut Hemp powder Maca powder Handful blueberries Pumpkin seeds Acacia honey or maple (optional)
Curbing Late Night Snacking I make a couple of
cups of caffeine free tea (Stash has a chocolate
hazelnut tea that's dessert - like) and make it into a tea latte with a
cup of
milk.
A half
cup of strong coffee into the blender with heated plant
milk, a TBS of ground oats, some flax and nuts, cocoa powder, a paste made of dates, turmeric, and sometimes spices or an extract like
hazelnut, almond, vanilla, etc..
Makes around 40 cookies Prep time: 5 minutes Cooking time: 20 minutes Ingredients 1 1/2
cups buckwheat flour * 1
cup brown rice flour 1
cup almond or
hazelnut meal 3/4
cup coconut sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/4
cup chia seeds 1/3
cup coconut oil 2/3
cup plant based
milk (such as soy, oat, almond) 1/3
cup peanut butter or almond butter 2 tsp vanilla paste 1/2
cup dark choc pieces Method Preheat oven to 180ºC / 350ºF.
* 1
cup raw
hazelnuts * 2
cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half
milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use
hazelnut oil!)
Combine thin coconut
milk with
hazelnut milk or other non-dairy
milk (if additional is needed) to form 1/2
cup of liquid.