4
cups sesame seeds baked at 350 for 8 - 10 minutes.
Not exact matches
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia
seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons
sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon
baking powder 1/2 teaspoon
baking soda 1 ripe starfruit — optional
baking soda 1/4
cup goji berries 8 drops liquid stevia 1/2
cup mixed
seeds, pumpkin, sunflower,
sesame 1/4
cup pistachios roughly chopped 1/4
cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1 large egg
To serve 4 carrots, peeled and cut into thick sticks (
bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1
cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped
sesame seeds
2
cups Rice Flour 1
cup Tapioca Flour 1/2
cup Garbanzo Flour (plus about 4 Tablespoons for dusting) 1/4
cup ground golden flax
seeds 2 teaspoons
baking soda 2 Tablespoons vinegar 1 3/4
cups warm water 2 Tablespoons poppy
seeds or
sesame seeds 2 Tablespoons unsweetened nondairy milk or water.
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of
baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower
seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons
sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
2
cups white rice flour 1/3
cup raw white
sesame seeds 1/3
cup raw black
sesame seeds (white may be used instead) 3/4 teaspoon
baking powder 2/3
cup sugar (evaporated cane juice) 1 stick (1/2
cup) Earth Balance natural shortening 1/4
cup sesame butter (tahini) 2/3
cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon
baking soda 1
cup parsley 1
cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4
cup sesame seeds (optional) frying oil (I used peanut oil)
Sesame Cookies 1 1/2
cups dark brown sugar, lightly packed 2 large eggs 1/2
cup coconut oil, softened 1 1/2
cups flour 1 tsp
baking powder 1/4 tsp salt 1/2
cup sesame seeds
butter for greasing pan 2
cups oat flour (make your own by processing old - fashioned oats) 1 3/4 teaspoons
baking soda 1 1/4 teaspoons fine grain sea salt 2 1/4
cups (10 oz) unbleached all - purpose flour, plus more for dusting / kneading 1 3/4
cups buttermilk plus more if needed and 2 Tbsp for brushing dough 2 Tbsp
seeds (white
sesame seeds, black
sesame seeds, caraway
seeds, poppy
seeds, etc)
1
cup tahini 1/2
cup evaporated cane sugar 1/2
cup coconut sugar 1 teaspoon ground cardamom 1 farm fresh egg 1/2
cup oat flour 1 teaspoon
baking powder
sesame seeds
Crust: 1/2
cup rolled oats 3 tablespoons
sesame seeds 1
cup whole wheat pastry flour or white whole wheat flour 1/2 teaspoon
baking powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1/3
cup plain soy milk 1/3
cup extra virgin olive oil
-- 2
cups rolled oats — 1/3
cup pumpkin purée (home
baked is the best)-- 1/2
cup walnut — 1/4
cup maple syrup (rice and agave syrup can be used too)-- 3 tablespoons
sesame seeds — 2 and 1/2 tablespoons coconut oil — 1 teaspoon cinnamon — 1/8 teaspoon ground nutmeg — 1/8 teaspoon ground clove — 1/2 teaspoon salt — 1/4
cup dried cranberries
2
cups almond flour 1/2
cup unsweetened shredded coconut 2 tablespoons coconut flour 2 tablespoons coconut palm sugar 1 tablespoon arrowroot starch 1/2 teaspoon
baking powder 1/4 teaspoon sea salt 1/4
cup coconut oil 1/4
cup coconut butter 1/3
cup coconut nectar 2 teaspoons vanilla extract zest of 1 large orange 1 tablespoon
sesame seeds
2
cups unsweetened soymilk 2 teaspoons apple cider vinegar 1 3/4
cups unbleached all - purpose flour 1 1/2
cups spelt flour (more for dusting + kneading) 1 1/3
cups rye flour 2 Tablespoons EACH flaxseeds, sunflower
seeds, pumpkin
seeds,
sesame seeds and poppy
seeds 2 teaspoons
baking soda 1 1/2 teaspoons salt 1 teaspoon sucanat or sugar
Grain free turkish flatbreads 2 eggs 1/2
cup cold water 2 tbsp olive oil 2 tbsp almond meal (very finely ground almonds) 2 tbsp defatted
sesame flour (you can replace with defatted coconut or defatted almond flour) 1 tbsp ground flaxseeds 1/2 tsp
baking powder A pinch of salt 1 tbsp nigella
seeds Butter to fry
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of
baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower
seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons
sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
1 1/4
cup almond flour (soaked, dehydrated nuts ground to a flour) 1/4 teaspoon sea salt 1/4 teaspoon
baking soda 1/4
cup coconut oil 1/4
cup maple syrup (organic, grade B) 1/8
cup filtered water * 1 teaspoon vanilla extract 1/2
cup shredded coconut 1/4
cup raisins or dried cranberries 2 1/4
cups any combination of pumpkin
seeds, chopped almonds or walnuts, sunflower
seeds,
sesame seeds, flax
seeds, etc. (soaked and dehydrated first)
-- 2
cups rolled oats — 1/3
cup pumpkin purée (home
baked is the best)-- 1/2
cup walnut — 1/4
cup maple syrup (rice and agave syrup can be used too)-- 3 tablespoons
sesame seeds — 2 and 1/2 tablespoons coconut oil — 1 teaspoon cinnamon — 1/8 teaspoon ground nutmeg — 1/8 teaspoon ground clove — 1/2 teaspoon salt — 1/4
cup dried cranberries
Beans, peas and lentils 1/2
cup (150 g)
baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2
cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3
cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1
cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1
cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1
cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4
cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4
cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4
cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1
cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1
cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1
cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1
cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1
cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1
cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2
cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and
seeds A small handful (30g / 1oz) of most nuts or
seeds will deliver around 5 g protein (GI not relevant as most nuts and
seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and
seeds (
sesame seeds, tahini paste, and pumpkin
seeds).