Combine two tablespoons of rosewater or rose tea with two tablespoons of raw honey and 1/2
cup of almond oil.
Not exact matches
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)
Cheese Base 1
cup nuts — cashews,
almonds, or macadamia 2 tablespoons olive
oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch
of salt
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)
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive
oil or coconut
oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk
of choice (we use oat milk or
almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
4 tablespoons Coconut
Oil 4 tablespoons
Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
1/4
cup raw pumpkin seeds or any nuts like
almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
Vanilla Cream Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat
of fresh young Thai coconut 1/2
cup almond milk — homemade if possible seeds
of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut
oil
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.
Apple Oatmeal 1
cup rolled oats 1
cup unfiltered and unsweetened apple juice / cider (or milk
of choice or water) 1 1/2
cup water 2 tbsp
almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut
oil) 10 - 15
almonds, chopped a large pinch salt
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered
almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Just made with rice flour added 1/2
cup oil to substitute the dryness
of rice flour and 1/2
cup of almond milk no sour cream!!
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut sugar, 3 tablespoons coconut
oil, and 1/4 tsp sea salt.
Ingredients Crust -1 large head
of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose flour -1 tablespoon extra virgin olive
oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
4 to 6 big handfuls
of mixed salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2
cup good quality olive
oil a couple big pinches
of salt 1/2
cup Spanish
almonds, or toasted regular
almonds 1/2
cup goat cheese, crumbled
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut
oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate
of soda 1 tsp apple cider vinegar (with the mother)
3
cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4
cup coconut
oil or coconut butter
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut
oil Optional Nuts (
Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label
of QuickOats box.
Line muffin pan with paper liners - In the bowl
of an electric mixer, whisk together the coconut milk, sugar,
oil, and vanilla extract - In a separate bowl, sift together the flour,
almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
-- 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
I added a splash more
of almond milk and 1/4
cup of coconut
oil.
Below are my substitutions: Coconut
oil — extra virgin olive
oil Coconut sugar — Splenda
Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hy
Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3
cups of almond milk to hy
almond milk to hydrate.
2
cups blanched
almond flour 2 tablespoons coconut flour 1/4
cup golden flaxseed meal 1/4 teaspoon kosher salt 1 1/2 teaspoons baking soda 5 (1/4
cups)
of chia gel 1/4
cup coconut
oil (melted) 1 tbsp
of xylitol 1 tbsp apple cider vinegar
I took the liberty
of changing a few things around and used what was on hand: Bob's Redmill
Almond meal, fortunately the texture is excellent, 1/2
cup roasted & mashed Delicata Squash, one tablespoon
of Ghee, one tablespoon
of Coconut
oil instead
of 1/4
cup, substituted Hemp Seed for Flax meal and Volia!
I made this tonight and used 1.5
cups almond flour, 1/2
cup tapioca starch, subbed chia meal for flax meal, subbed avocado
oil for coconut
oil, and added 1.5 T caraway seeds to give it a bit
of a «rye bread taste».
1/2
cup canola or other vegetable
oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure
almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
I got the idea for the sauce from Lindsay's new cookbook — her
almond sauce though (for 2 servings) calls for 1/2 a
cup of sesame
oil (I need to ask her if that is right, because that's a lot
of oil and sesame
oil can be very overpowering) which would have meant the sauce in her dish would be 17 points per serving, without the food included.
(I used 1.5
cups of whole
almonds, 2 tablespoons coconut flour, 1/4
cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4
cup coconut
oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar in the Magic Loaf Pan.)
3/4
cup rolled oats 1
cup almond meal 1/4
cup finely ground cornmeal 3/4 teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4
cup coconut
oil, melted 1/4 teaspoon pure
almond extract 1 teaspoon pure vanilla extract 1/3
cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
4
cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive
oil Leftover black beans (1
cup or so) 1 jalapeno, diced 1 pepper, diced 1/2
cup of toasted slivered
almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1
cup of fresh or jarred salsa would also be a great dressing!
2
cups blanched
almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed
oil (olive
oil, melted coconut
oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Puree the
almond butter, garlic, lime juice, tamari, honey, sesame
oil, 1 teaspoon salt, and 1/4
cup water in the bowl
of a small food processor.
2 large sweet potatoes 1/2
cup dates soaked in hot water 1/2 banana 2 tbsp maple syrup 1/2
cup pea protein Pow powder 1/2
cup oat flour 4 tbsp raw cacao powder
Almond milk 1/2 -1 cup 2 tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almon
Almond milk 1/2 -1
cup 2 tbsp coconut
oil Icing: 1/2
cup dates, 1banana, dash
of almondalmond milk
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1
cup)
of margarine made with 80 % vegetable
oil, softened 3/4
cup granulated sugar 3/4
cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3
cup all purpose flour 2 dark chocolate caramelized
almond Perugina chocolate bars Directions: 1.
1
cup of fresh cilantro 1/2
cup of baby spinach leaves 3/4
cup of raw
almonds (pistachios would work well too) 1/4
cup of grated parmesan cheese 4 garlic cloves 1/4
cup of fresh lime juice Olive
oil Salt Pepper
1/3
cup almond flour 1 banana 1/8
cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut
oil — use for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
I used 1
cup of almond meal and 1/2 coconut flour, honey, I mixed coconut
oil and olive
oil in a 1/4
cup and I added additional egg and half
of a banana (plus the rest
of your ingredients
of course).
1/2
cup of pecans 1/3
cup of almond 10 pitted medjool dates 2 tablespoons
of dried cranberries 1/4
cup of sultanas 1 heaped tablespoon
of Linwoods chia seeds 1 tablespoon
of Linwood Hemp + protein powder 1 tablespoon
of melted coconut
oil 1 tablespoon
of orange zest 1 teaspoon
of cinnamon powder 1/2 teaspoon
of ground ginger 1/4 teaspoon
of ground clove 1/4 teaspoon
of ground nutmeg
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive
oil (EVOO) 2
cups whole
almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon
almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
3
cups blanched
almond flour 1/2
cup coconut
oil Scant 1/2
cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4
cup dark chocolate chips 3/4
cup dried cranberries Zest
of 1/2 orange
Churro Inspired Donuts: 1
cup flour 1/2
cup sugar 1 1/2 tsp baking powder 1/2
cup almond milk 1 flax egg (1 tbsp flax mixed with 3 tbsp
of water) 1/4
cup coconut
oil
Ingredients: 2 sweet potatoes, peeled and diced 1 leek olive
oil or coconut
oil 2
cups kale, chopped 3 eggs 100 cc (ml)
almond milk A dash
of nutmeg Salt Pepper
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
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
1
cup shredded carrot 1
cup shredded sweet potato 1
cup shredded apple 2 eggs 8 dates 1 tbsp
of coconut
oil or butter 1/4
cup of orange or apple juice 2
cups blanched
almond flour 1 tsp baking soda 1/3 tsp salt
2 (15.5 ounce) cans black beans 2
cups low - fat cottage cheese 3 tablespoons
almond butter 1 garlic clove, sliced 2 tablespoons olive
oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4
cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut into thirds
Instead
of almond flour, added 1/2
cup allmond meal and used 1/4 butter + 1/4
cup coconut
oil.
For the
Almond Parmesan: 1/2
cup raw
almonds 1 / 4
cup nutritional yeast sea salt to taste 1teaspoon olive
oil 1teaspoon
of white miso paste (optional but add an extra cheesy / salty flavour)