Not exact matches
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
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!
Scoop a desired amount
of hot nutrimeal onto the centre
of a bowl, pour over with about 1
cup almond milk straight from the fridge, sprinkle with
extra hemp hearts and drizzle with
extra liquid sweetener if desired.
but hopefully someone else will benefit... I have had good luck in almost all cases replacing
almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2
extra eggs per 1
cup of flour
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.
1 tablespoon
of almond butter +
extra for drizzling on top
almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
1/2
cup of raw cashews soaked in water for at least 3 hours 1/4
cup of soy or unsweetened
almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast +
extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4
cup (75g)
almond meal (finely ground
almonds) 1/3
cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed) icing sugar,
extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
1/3
cup almond flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes +
extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon +
extra for topping pinch himalayan pink salt (optional)
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)
2 tablespoons
extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3
cup finely chopped tamari
almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
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
Because agave is so sweet, I increased the amount
of syrup to 1/3
cup, and I threw in a couple
of extra tablespoons
of almond flour to soak up the
extra liquid.
In a larger bowl combine 3
cups of squash with the soaked flax meal,
almond flour, garbanzo flour, salt, pepper, dried oregano, and
extra ground flax.
Ingredients: 300 g kamut short pasta 1 large
cup fresh fava beans 1 large bunch asparagus 1 garlic clove For the creamed zucchini 3 medium zucchini, peeled and stems removed a large handful
of peeled
almonds a handful
of fresh basil grated zest
of 1 lemon 4 tablespoons
extra virgin olive -LSB-...]
1
cup plus 2 tablespoons
of all - purpose flour (She used King Arthur's) 1 teaspoon
of sugar 1 / 8th tsp
of salt 2 eggs 1 1/4
cup of unsweetened
almond milk 2 tablespoons
of butter,
extra for frying pan (melted) Filling — whatever you choose
5
cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1
cup whole raw
almonds 1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3
cup unsweetened applesauce 1/3
cup extra virgin olive oil 1/4 c maple syrup 1/4
cup coconut palm sugar (or increase maple syrup to 1/2
cup) Zest
of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1
cup dried fruit
of choice (raisins, cranberries, etc..)
1 1/2
cups water 1
cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛
cup olive oil, plus
extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2
cup fresh flat - leaf parsley, chopped 1/4
cup unsalted shelled pistachios, chopped (or walnuts,
almonds or pecans) 1/3
cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon ground chili pepper
of choice
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4
cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2
cup sliced or slivered
almonds 1/4
cup finely chopped fresh basil, plus
extra for garnish 1/2 pound penne pasta
2
cups packed fresh basil leaves 1/2
cup marcona
almonds 1/2
cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice
of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4
cup extra virgin olive oil salt and pepper, to taste
I made these tonight, though I used the Honeyville brand
of blanched
almond flour I had to add about a
cup and a half
extra and they still came out rather flat.
2
cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus
extra julienned for garnish, if desired (or you could use a sprig
of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3
cup raw
almonds (I used 1/3
cup almonds and 1/3
cup pecans, and walnuts would also work) 1/2
cup packed pitted dates 1 1/2 teaspoons water Sprinkle
of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
-- 1
cup GF oats — 2
cups nuts —
almond, hazelnut, pecans — or a mix
of all three — 1
cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
16 oz gluten - free rolled oats (
extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw
almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw pumpkin seeds, soaked for 6 hours 1/4
cup raw sunflower seeds, soaked for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener
of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
Ingredients 32 oz gluten - free rolled oats (
extra thick or regular) 3/4
cup raw
almonds, soaked overnight or for 10 - 12 hours 1/2
cup walnuts, soaked for 4 hours 1/2
cup raw pumpkin seeds, soaked for 6 hours 1/2
cup raw sunflower seeds, soaked for 6 hours 1
cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil 1/3
cup liquid sweetener
of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla
almond milk + a dash
of vanilla coconut milk A dash
extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
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
For salad: 1 medium bunch
of lacinato kale, stems removed, chopped well 2 tablespoons
extra virgin olive oil Zest and juice
of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch
of honey) 3
cups cooked chickpeas 1 1/2
cups cooked barley or farro (see note below) 1/2
cup roasted, salted cashews, roughly chopped (or substitute chopped tamari
almonds) Salt and freshly ground black pepper to taste
Ingredients: 3/4
cup (100 g)
almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp
extra virgin coconut oil, melted 200 ml
almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each)
of So Delicious Greek
almond or coconut milk yogurt 1/3
cup (50 g) coconut sugar or other natural sugar 1/3
cup (55 g) gluten - free flour or rice flour 1 carton
of raspberries for garnish Powdered sugar for dusting (optional)
1 pound rhubarb, sliced (3 - 4
cups) 2 pints strawberries, hulled and quartered 3/4
cup coconut sugar, divided 1
cup oats 1/2
cup almond meal 1/2
cup white whole wheat flour or whole wheat pastry flour 1/2
cup chopped pecans 1/2 teaspoon cinnamon Good pinch
of salt 1/3
cup extra virgin olive oil 1 tablespoon cold water
1) 3
cups almond flour 2) 3 large eggs 3) 1/2
cup honey 4) 1/2
cup butter or ghee or coconut oil at room temperature —
extra for greasing if not using paper muffin molds 5) 1 tablespoon
of orange zest 6) 2 teaspoons
of baking powder 7) A pinch
of salt 8) 1/2
cup of slivered
almonds
Approx. 1.5
cups almond milk (or milk
of choice), add more if you prefer a runnier smoothie 1/3
cup of walnuts, or about 20g 1/4
of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an
extra half tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener
of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch
of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
I used dried cranberries instead
of cherries, dry oats in place
of the
almonds and pecans (just didn't have any on hand), a mixture
of chia and flaxseed, and an
extra 1/4
cup of cranberries.
Omit the cocoa and add an
extra 1/4
cup of oats; use
almond flour or white flour instead
of oats if you're not into texture.
For convenience sake, here is the ingredient list: 1 1/2
cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not
almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt
extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
This recipe called for 1 / 2
cup less
of almond flour than that original recipe, but I added the
extra half
cup (2.5
cups total) as my batter was very thin.
Iwanted to make it thinner like the first time I made the cookies (although now I'm wondering what the heck I did to make it so thin) so with my third try I added 2
extra eggs, an
extra 1/2
cup of coconut oil and a
cup and a half
of almond milk.
I love adding 1/4
cup of hemp seeds and an
extra cup of water when making your
almond milk recipe.
4 frozen bananas (about 4
cups sliced) 1/3
cup (80 ml) unsweetened
almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus
extra for serving pinch
of sea salt fresh berries, for serving
Also, I made two versions
of this recipe, first with one whole egg and 2 % milk and my own
extras (with chopped dates [6] and chopped dried apricots [6] and chopped blanched
almonds [approx 14 - 13
cup].
Ingredients: 2
cups walnuts 2
cups almonds 1/3
cup maple syrup 10 dates (remove pits) 1/4 teaspoon Himalayan salt 2 tablespoons desiccated coconut for the mixture, plus
extra to roll bliss balls in Splash
of water
* 2 lbs carrots * 1/4
cup sliced
almonds * 2 cloves garlic, minced * 2 tablespoons coconut oil * 1/2
cup feta cheese (optional) * 1/4
cup dried cherries * 1/4 unsweetened shredded coconut * 2 tablespoons
extra virgin olive oil * 1.5 tablespoons apple cider vinegar * 2 tablespoons honey * handful
of fresh mint leaves, thinly sliced
Added an
extra egg and about 1/4
cup more flour (
almond cause I ran out
of coconut) for high altitude.
She took her
extra chocolatey ice cream and swirled in a ribbon
of almond butter then added miniature
almond butter
cups.
To add that
extra flavor and creamy texture to the scones I used 1/2
cup of grated
almond paste and 1/3
cup of butter.
I was also out
of cocoa powder so I subbed six squares
of unsweetened baking chocolate, added an
extra 1/4
cup of almond meal to balance out the
extra liquid.
5 oz
of almond meal coated
extra firm baked tofu topped with 1 tbsp
of bbq sauce 1 1/4
cup steamed broccoli 1 1/4
cup sweet and spicy roasted carrot fries
4 large ears corn on the cob, shucked and silk removed 2 tablespoons
extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4
cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4
cups chicken - style vegetable broth 4
cups unsweetened
almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4
cup flat - leaf parsley, minced 2 teaspoons lemon juice
10
cups (2.5 L) water, divided 1/2
cup (125 mL) pearl barley, rinsed and drained 1/2
cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw
almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2
cup (125 mL) roughly chopped red onion 1
cup (250 mL) chopped
extra firm tofu 1/4
cup (60 mL) grated carrot 1/4
cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each
of 3
of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4
cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
celery root mash ingredients: 3
cups peeled + 1 - inch - diced celery root 2 cloves
of garlic, peeled 1 1/2 tbsp olive oil +
extra 1/4
cup unsweetened
almond milk salt + pepper