I melted the coconut oil and added
an extra tablespoon of honey and added another teaspoon or two of lemon juice (just because I had leftover from squeezing them and I love lemon).
If you live in a dry climate and your dough does not easily come together, feel free to add one
extra tablespoon of honey which will do the trick.
Taste the sauce and add
the extra tablespoon of honey if needed.
what are the 2
extra tablespoons of honey for?
Not exact matches
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup
extra virgin coconut oil 1/3 cup
honey 2 teaspoons baking powder 1 teaspoon vanilla
I added an
extra 1 1/2
tablespoons of honey, then 1 teaspoon
of vanilla to try to cut the bakingsoda flavor.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon
extra virgin olive oil 1/2 cup plain fat free yogurt 1
tablespoon Dijon mustard 1
tablespoon honey 3 - 4
tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
2 cans
of full fat coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut oil 8
tablespoons raw
honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if
extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
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)
While it is baking, take the
extra 1
tablespoon of honey and mix it with 1
tablespoon of water in a small bowl.
- 1 lemon - 1 medium garlic clove - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 1
tablespoon of honey - 3
tablespoons of mayonnaise - 1/4 cup (60 ml)
extra virgin olive oil
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
of salt 3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or
honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for
extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
If you want some
extra sweetness, drizzle up to two
tablespoons of honey.
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups)
extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2
tablespoons of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1
tablespoon of lime juice 2
tablespoons of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4
tablespoons of grapeseed or sunflower oil
For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup
honey 1/2 cup
extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest
of 1 orange (about 1
tablespoon) 1 teaspoon vanilla extract
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
1 - 2
tablespoons Sriracha (depending on desired spiciness) 2 teaspoons
honey Juice
of 1 lime 1
tablespoon vegetable oil 1 teaspoon minced fresh ginger 1 garlic clove minced 2
tablespoons chopped fresh cilantro, plus more for serving 1 teaspoon kosher salt 1 pound
extra large shrimp, peeled and deveined
I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup
of organic raisins, an additional 2
tablespoons of honey, and a bit
of extra flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).
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
Dressing: 2
tablespoons extra virgin olive oil 2
tablespoons lime juice (approx. 1 lime) Zest
of 1/2 lime 1 teaspoon root ginger, freshly grated 1
tablespoon soy sauce 4 teaspoons liquid
honey
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2
tablespoons extra virgin olive oil 2
tablespoons balsamic vinegar 1
tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
However, as delicious as these cookies are, they aren't as sweet as regular cookies so if you feel like it, you can add some
extra sweetness to the mix (try a
tablespoon of honey or maple syrup to keep it healthy.)
2 teaspoons active dry yeast 1 cup barely warm milk 1/4 cup
honey 1 teaspoon salt 1 large egg Zest
of 1 orange 3/4 cup raisins 3 cups bread flour, plus
extra if necessary (all - purpose will also work) 1 egg white 1
tablespoon milk
Next add 2
tablespoons of organic
honey and 2
tablespoons of extra virgin Spanish olive oil to the mortar and mix everything together until well mixed
* 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
1 1/2
tablespoons raw apple cider vinegar 2 small cloves garlic, minced 2 cups grated carrots 3/4 red apple, diced 1/4 cup sliced green onions 1/4 cup chopped fresh parsley 1/4 cup chopped dried cranberries 1 teaspoon
honey 1 1/2
tablespoons extra virgin olive oil (this one is my favorite) Loosely chopped lettuce
of your choice
Replaced banana with 1/2 cup greek yogurt and added 1/2 cup Trim Healthy Mama gentle sweet instead
of honey and maybe an
extra tablespoon or two
of coconut flour.
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2
tablespoons vegetable oil 1/4 cup
honey 1/4 cup pumpkin puree 2
tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2
tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure vanilla
extra 1
tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1
tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
Taste and add an
extra Tablespoon of coconut oil or
honey if needed.
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice
of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon
honey or agave syrup drizzle
of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
Juice + pulp
of one orange 1/4 cup
extra virgin olive oil 1 teaspoon toasted sesame oil 2
tablespoons tahini paste 1
tablespoon honey Pinch sea salt Water to thin, as needed
You can make them without the xanthan gum, just add an
extra 2
tablespoons of arrowroot in the dry ingredients (I don't think starches are GAPS friendly though) and use
honey or coconut nectar to replace the agave, and melted coconut oil in place
of the grapeseed oil.
Ingredients 4 6 - ounce portions wild - caught salmon fillets salt and pepper 4
Tablespoons extra virgin olive oil ¬ Ω cup dry white wine ¬ Ω cup balsamic vinegar ¬ Ω orange, juiced 2
Tablespoons raw
honey 1 lemon, juiced 1 pound
of spinach 4 garlic cloves, chopped
Next, measure 3
tablespoons of Extra Virgin Coconut Oil into the
honey.
1 small serving soba noodles 1 or 2 playing - card sized slices
of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few handfuls
of salad greens, washed 1 small knob ginger 1
tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons
honey 1
tablespoon lemon or lime juice 1 or 2 stalks scallion olive or vegetable oil.
Bowls 6 cups finely chopped kale 2 teaspoons
extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch
of salt 1 1/2 cups shredded carrots 6
tablespoons roasted, unsalted sunflower seeds 6
tablespoons raw cashews 1 1/2
tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon
honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4
tablespoons water
In a small basin, add 2
tablespoons of pure
honey, 4
tablespoons extra virgin oil, and 2
tablespoons of glycerine.
1/2 cup rolled oats 2
tablespoons ground flaxseed 1 medium ripe banana 1/4 cup almond butter ⅛ cup raw
honey 1 pastured egg 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 cup carrots - grated 1 medium apple - grated 1/2 cup chopped walnuts (plus
extra to garnish) pinch
of pink himalayan salt