Sprinkle with
extra flaked almonds and bake in the over for 12 - 15 minutes.
Not exact matches
To make the cake look
extra festive, I topped the cake with
almond flakes and crushed kruidnoten.
I have mine over some couscous with plenty of tomato sauce and a sprinkling of toasted
almond flakes for that
extra crunch.
If you are one of these people then substitute an
extra tablespoon of gluten - free flour, ground
almonds and add 2 or 3 tablespoons of
flaked almonds for a nice crunch.
1 cup
almonds 1/2 cup macadamia nuts +
extra for topping 1 cup medjool dates, pitted 1/2 cup coconut
flakes + 2 tablespoons warm water, if needed + coconut oil for greasing
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)
1/2 cup
almond meal 5 TBS
almond nut butter 1/2 cup tahini 8 drops liquid stevia 1 cup chopped nuts,
almonds, cashews, brazil nuts, hazelnuts 1/2 cup coconut
flakes 1/4 cup sesame seeds plus
extra for coating
2T
extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small handful
flaked almonds, toasted 4 ounces of tin sardines in olive oil, drained
-- 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
The coconut
flakes are optional, but coming from someone who could eat a whole vat of
Almond Joy bars, I really think they add an
extra layer of decadence.
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 used
almond pulp one day after making
almond milk, added some herbs and cayenne pepper and I even added sesame seeds and also Sushi Nori
flakes for
extra nutritional value I think that the important thing is to squeeze the pulp during milking as much as possible so that there is minimum water in it (It was the first time I made my own
almond milk and initially, I only used a sieve.
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
I used buckwheat
flakes rather than oats, coconut sugar for the sugar, 100 % chocolate for the chips, I also added goji berries and chopped hazelnuts and a little
extra almond milk to bind them.
Sprinkle the
flaked almonds over the top and dust with a little
extra cinnamon if desired.
I also added cinnamon for some
extra flavour, macadamia nuts,
almonds, pumpkin seeds and coconut
flakes.
1 medium red onion, sliced into thin rounds 1/2 cup quinoa
flakes 1/4 cup
flaked (sliced)
almonds 2 teaspoon dried marjoram 2 tablespoons
extra virgin olive oil
Ingredients 100g oats 75g sukrin
almond flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1 tbsp and a pinch chilli
flakes 2 tbsp
extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1 tsp vanilla extract 1 large grated carrot 1 tsp Pip & Nut
almond butter
Top with lots of fresh coriander,
flaked almonds and a swirl of coconut milk for an
extra treat!
4 tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g
almond flakes 100g H - PRO protein peanut butter 100g raw coconut oil 100g raw honey Pinch sea salt 1 tbsp vanilla extract
Extra cherries for topping
2 cups
almond milk 1/2 cup
extra virgin olive oil 1 teaspoon apple cider vinegar 1 tablespoon maple syrup 1/2 teaspoon hot mustard 1/4 teaspoon white pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon turmeric 4 - 6 tablespoons nutritional yeast 3 tablespoons agar powder 1 teaspoon chili
flakes (optional)
Add some berries,
flaked almonds and if you want, a little
extra maple syrup.
ground cumin ground coriander garlic powder onion powder dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.) dried onion
flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free
almond butter raw
almonds dijon mustard mayonnaise (sugar free) lemon juice sundried tomatoes (dry or in oil) kalamata olives, pitted fresh garlic cloves balsamic vinegar
extra virgin olive oil dried thyme
almond flour canned chipotles in adobo sauce
Add some
extra protein by piling your bowl high with
almond butter, chia seeds, hemp hearts, and coconut
flakes!
Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup) baby spinach leaves, washed and dried 1 red capsicum, roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus
extra to serve 3 tbsp pumpkin seeds, plus
extra to serve 3 tbsp sunflower seeds, plus
extra to serve 3 tbsp
almonds 70 g (1/2 cup) shelled pistachios 30 g (1 cup) coriander leaves, chopped chilli
flakes, to taste
3 cups dried, unsweetened coconut
flakes 2 tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup
almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch of ground cloves couple twists of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup
extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract