Ingredients: 1/3 cup raw, Only Oats large flake gluten free oats + 2 TBP Bob's Red Mill gluten
free ground flax seeds + 100g (~ 1/2 cup) Yoplait whole milk plain yogurt + ~ 1/3 cup water, ~ 1/2 cup chopped apple + cinnamon (pantry staple, not included in pricing)
Ingredients: 3/4 cup President's Choice plain yogurt, 1/2 fuji apple, chopped, 2 TBP Kraft natural peanut butter, 2 TBP Bob's Red Mill gluten
free ground flax seed
Ingredients: 1 small banana, 1/2 cup President's Choice four berry frozen berry blend, 1/2 cup President's Choice plain yogurt, 1 TBP Bob's Red Mill gluten
free ground flax seeds, water to thin smoothie to desired texture.
Not exact matches
Tile Flatbreads 2 cups gluten
free rolled oats 1/2 cup walnuts or pecans —
ground in a food processor into tiny pieces 1/3 cup chia or
flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oil
for the crust (gluten
free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon
ground chia or
flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
in this cupcake, i've used breton's gluten -
free original crackers with
flax and
ground pecans.
1 — 1 1/4 pounds
ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy -
free milk, broth or water 1 egg or
flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon
ground marjoram, oregano or basil 1/2 teaspoon
ground cumin or dry mustard 1/4 teaspoon
ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
I just made these vegan using earth balance instead of butter, 2 tbs
ground flax mixed with 3 tbs water for egg, and dairy
free chocolate chips (no white chocolate chips).
1 tbsp
ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten
free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole
flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Think fermented veggies & sauerkraut, salads with lightly steamed or sautéed veggies, green lentils, sprouted nuts and seeds, citrus fruits, vinegar based dressings, olives, cashew butter,
ground flax oatmeal, dairy -
free yogurt, etc..
This healthier version features a blend of gluten -
free flours (garbanzo bean, fava bean and brown rice), nondairy milk,
ground flax seeds, sweet currants and savory caraways seeds.
Millet Flour, Organic Brown Rice Flour, Water,
Ground Flax Seed, Sea Salt, Aluminum
Free Baking Powder (Sodium Acid Pyrophophate, Soduim Bicarbonate, Potato Starch, Monocalcuim Phosphate), Cultured Brown Rice Flour, Ascorbic acid
Ground flax adds nutty flavor and a nutritional boost to this gluten -
free recipe.
I bet this would be easy to make gluten
free by substituting buckwheat flour for the whole wheat and perhaps a tsp of xantham gum or a tbs or 2 of
ground flax to increase protein content.
Ingredients: 2 1/4 cups all purpose gluten -
free flour (We use Bob's Red Mill) 2 teaspoons baking powder 2 Tablespoons
ground flax seeds 2 cups unsweetened plant milk 1/2 cup unsweetened...
2 ripe bananas 3 organic eggs (or three
flax / chia eggs for a vegan version) 3/4 cup organic gluten -
free rolled oats 1/2 cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp
ground cardamom 1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for frying
1
flax egg (1 tbl of flaxseed meal or a
flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp
ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten -
free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten -
free oats 1 cup chopped walnuts or vegan chocolate chips
Vegan Corn Muffins vegetarian, vegan, dairy -
free, peanut -
free, tree nut -
free, shellfish - oil, fish -
free, nightshade -
free, bean & legume -
free Ingredients: 1 Tbsp
ground flax seed 1 cup plain soymilk 1 cup frozen sweet...
Ground flax has mucilaginous properties that improve the texture of gluten
free baked goods, and adds important fiber and omega - 3 fatty acids as well.
If you are egg -
free as well as gluten -
free, use
ground flax as an egg substitute in recipes.
* For an egg
free version: Mix 2 Tablespoon
ground flax seed, golden or dark varities, with 6 Tablespoons warm water.
1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten
free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten
free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of
flax seed meal 1 tablespoon of
ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)
2 1/2 cups rice flour 1 cup potato starch 1/2 cup tapioca flour 1 1/2 cups All Purpose Gluten -
Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons of
ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 3 to 3 1/2 cups warm water (approximate, as needed) 2 Tablespoons poppy seeds water
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons
ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten -
Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon
ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
3 Tablespoons
ground flax seeds in 6 tablespoons water 1 1/4 cups yellow cornmeal 1 1/4 cups All Purpose Gluten -
Free Flour (We use Bob's Red Mill) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4 cups nondairy, unsweetened yogurt.
Ingredients: 6 1/2 cups All Purpose Gluten -
Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons
ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 1/3 cup Aquafaba (or water) 2 Tablespoons poppy seeds warm water, separated: 1/3 cup plus 1/3 cup plus 3 1/4 cups Preheat oven to 200oF.
Millet Flour, Rice Flour,
Ground Flax Seed, Water, Rice Bran, Spinach, Oregano, Garlic,, Aluminum
Free Baking Powder (Sodium Acid Pyrophophate, Soduim Bicarbonate, Potato Starch, Monocalcuim Phosphate), Cultured Brown Rice Flour, Ascorbic acid
1 cup Brown Rice Flour (or Bob's All Purpose Gluten -
Free Flour) 1 cup Sorghum flour 4 tablespoons
ground flax seeds (I buy them whole,
grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries
* Carrot Cake Pancakes (to make egg
free, mix 2 tablespoons
ground golden
flax with 6 Tablespoons boiling water.
One quick question — do you think I could sub
ground flax seeds to make it nut
free?
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon
ground flax seed 3/4 teaspoon aluminum -
free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly
ground black pepper to taste
1.5
flax eggs (1.5 tablespoon of
flax or
flax and chia (
ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp
ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten
free rolled oats 1/2 cup almond meal 1 cup gluten
free flour (I used Bob's Redmill) Walnuts for topping (optional)
1 cup Brown Rice Flour (or Bob's All Purpose Gluten -
Free Flour) 1 cup Sorghum flour 4 tablespoons
ground flax seeds (I buy them whole,
grind them and keep them...
1 cup Brown Rice Flour or Sorghum Flour 1 cup Bob's Red Mill All Purpose Gluten -
free flour 4 tablespoons
ground flax seeds (I buy them...
1 cup cornmeal 1 cup Bob's Red Mill Gluten -
Free All Purpose Four 1/4 cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons
ground flax seeds in 6 tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix of peanuts, pumpkin seeds and sunflower seeds)
Ingredients: 1.5
flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp
ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten
free rolled oats 1/2 cup + 1 Tbsp almond meal (
ground from raw almonds) 1 1/4 cup gluten
free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
1/2 cup buckwheat flour 1/2 cup all purpose gluten -
free flour (Bob's Red Mill) or Sweet Sorghum Flour 2 tablespoons
ground flax seeds 2 tablespoons tapioca starch or other starch: potato, corn 1 teaspoon baking powder 1 to 1 1/2 cups water (varies, based on flours used, location, humidity, etc.) OPTIONAL: 1/4 cup sunflower seeds, 1 teaspoon cinnamon, 1 teaspoon fennel seeds
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten
free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp
ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!
~ 1/2 lb organic almond butter 1/2 c. natural apple sauce, unsweetened 15 - 20 (handful) unsweetened cranberries 1 c.
flax seed,
ground 1/4 c. organic brown sugar 1 t. cinnamon 1 t. gluten
free vanilla dash pink salt
kids loved»em as did dear hubby and i. we are an egg
free household, but my
ground flax seeds did the trick holding them kinda together!
Filed Under: Dinner, Gluten -
Free, Vegan Tagged With: black beans, garlic,
ground flax seeds, italian, meatballs, onion, parsley
Organic Brown Rice Flour, Organic Rice Flour, Organic
Ground Millet seed, Organic
Ground Flax, Brown Sugar, Eggs, Almonds, Sunflower seed oil, Pure Vanilla Extract, Cinnamon Spice, Aluminum
Free Baking Powder.
These vegan blueberry muffins are made with gluten -
free brown rice flour and
ground flax seeds and sweetened with applesauce, for a surprisingly guilt -
free on - the - go breakfast.
1 cup oats (see note on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten
free brand if needed) 1/4 cup
ground flax seeds 1/3 cup honey 1/2 cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)
Coconut flour Almond flour
Ground flax meal Granulated sugar substitute (Splenda, Truvia, Swerve, Ideal) Xanthan gum
Ground cumin
Ground coriander Cayenne pepper Red pepper flakes
Ground ginger Onion powder Garlic powder
Ground Cinnamon Dijon Mustard Almond butter (or peanut butter) Sugar
Free Mayonnaise Gluten
Free Soy Sauce (tamari) Olive oil Sesame oil Lindt 90 % chocolate (you'll need 1/2 oz)[divider]
gluten -
free, nut -
free vegan everything seed bagels adapted from Green Kitchen Stories makes 12 ingredients + 1/2 C golden
flax seeds + 1/2 C sunflower seeds + 1 C pumpkin seeds + 1 C whole buckwheat groats + 1/4 C everything bagel seasoning plus more for sprinkling + 2 T
ground psyllium husk + 1 1/2 C water
Ingredients: 1 cup / 135g chopped sunflower seeds 1/2 cup / 90g
ground flax seeds 1/2 cup / 65g chopped walnuts 1/2 cup / 65g chopped cashews 1/2 cup / 65g chopped almonds (soaked overnight — helps to release the enzymes and makes them softer) 1 1/2 cups / 145g gluten
free rolled oats 2 Tbsp.
Categories: Uncategorized Tags: almond, bananas, bread, coconut flour, dates, dehydrator, gluten
free, grain
free,
ground flax, paleo, psyllium, raw, vegan, walnuts Permalink
Next time going to try some
ground flax seed to prevent falling apart, since I want these sugar
free.
Ingredients: 1/2 cup / 90g chopped dried figs 1/2 cup / 90g chopped raisins 1/2 cup / 90g chopped prunes / dates or apricots 1/2 cup / 90g
ground flax seeds 1/2 cup / 65g chopped walnuts 1/2 cup / 65g chopped cashews 1/2 cup / 65g chopped almonds (soaked overnight — helps to release the enzymes and makes them softer) 1 1/2 cups / 145g gluten
free rolled oats 2 Tbsp.