In any event, my suggestion would be to use half chia seed and half flax, both finely ground... along with
the full cup of almond meal (also finely ground).
I did not have 2
full cups of almond flour so I used some teff and millet.
Not exact matches
Serve 1
cup full - fat greek yogurt (or coconut yogurt) Ginger Honey (simply stir lots
of freshly grated ginger into honey over low heat) 10 - 15
almonds, chopped ground cinnamon
Line muffin pan with paper liners - In the bowl
of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour,
almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3
full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Since I didn't have all
of the ingredients I made a couple
of changes — I used
almond butter (Artisana raw organic) instead
of almond flour (same quantity), i used a
full teaspoon
of cinnamon and baking powder, I added 1/4
cup of chopped walnuts.
Fill each muffin
cup half
full with batter and then place two small dollops
of almond butter on top and then top with more batter.
approx: 1/2
cup vanilla unsweetened
almond milk 3 small ice cubes 1 large hand
full of spinach 2 tbsp peanut butter 1 frozen banana (super ripe)
1
cup and 2 tablespoons brown rice flour 1/4
cup each
almond and coconut flour 1/2
cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
My happy medium is to use only 1
cup of sugar and 1 tsp
of almond extract in the batter, and 1 tsp in the icing, rather than the
full amount.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or
almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the
full recipe and directions here at Tastes Lovely)-LSB-...]
I ran out
of almond butter so in the second batch I subbed a little bit
of peanut butter to make a
full cup.
Make chia «pudding» by placing a tablespoon in a
cup full of coconut milk, allow to sit in the refrigerator for at least 15 minutes, and enjoy mixed with some
almond butter or raw honey!
Hi Katie: — RRB - You'll need
full fat coconut milk (I've updated the recipe to mention that) Other milks won't work 1:1 but if you can't have coconut milk, I would use 2
cups of almond milk and 1
cup of dairy - free cream.
For a thicker smoothie, use only 1/4
cup of almond milk; for something a bit thinner, use the
full 1/2
cup.
I made them with half PB and half
almond butter (because i did nt have a
full cup of pb) and used a chicken egg inStead
of a flax egg.
3
cups plain
almond milk 1/4
cup full fat coconut milk 2 tablespoons goji berries 2 teaspoons lucuma powder good pinch
of sea salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground vanilla bean
* 6 ounces
almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened
full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4
cup organic raisins
There's 3
cups of almond flour, 1
cup of tapioca flour and 2
full cups of coconut sugar.
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin seeds 3/4
cups of buckwheat flour 1/2
cup of brown rice flour 1/2
cup of almond flour 1/3
cup of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2
cups of full - fat canned coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons
of baking soda Scant 1/4
cup of brown sugar 1/4
cup of maple syrup (I used a bit less than a
full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon
of salt 1 teaspoon
of vanilla extract 1/4
cup of melted coconut oil (I used Nutiva) 1
cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2
cup of almond meal (see notes) 1/2
cup of rolled oats Walnuts, chopped 1/4
cup of dark vegan chocolate chips
Lucuma sweet cream 1 can (13.5 oz)
full fat coconut milk, refrigerated overnight 1/4
cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch
of turmeric, for color (optional) Pinch
of vanilla sea salt 3 tablespoons (36g) unsweetened
almond milk 1 tablespoon (11g) refined coconut oil (optional)
Batter 3/4
cup ground
almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2 tsp baking powder a pinch
of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5
cup full fat coconut milk (50 ml)
1
cup (250 ml)
full - fat coconut milk (canned) 1 tablespoon lemon juice 1
cup (140 g) superfine brown rice flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) quinoa flour 1/4
cup (25 g)
almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2
cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
With three
full cups of grated sweet potatoes (and ours were even a bit heaped), olive oil and a
cup of omega - rich
almonds these muffins are packed with good - for - you ingredients and gluten - free to boot.
1 tsp baking soda 1/2 tsp nutmeg 1 T chia seeds 3 T
almond milk (or other milk) 1 T Greek yogurt (for dairy - free, use another T
of non-dairy milk,
full - fat coconut would be fabulous) 2 eggs (to make this vegan you can substitute 2 T chia seeds and soak them in 1/2
cup water for 10 minutes) Fresh (or frozen) berries 1/2
cup - 3 / 4
cup
Breakfast — 8 oz Gifts
of the Earth Cereal with 8 oz (1
cup)
Almond Milk Morning Snack — 16oz Green Smoothie Lunch — 2
full Nori Rolls Afternoon Snack — 1/2
cup Crispy Living Nuts and Seeds Dinner — 2
cups Leaf Salad, 1/2
cup each
of Herbed Couscous, Broccoli Salad and Beet Salad and 1 Nutmeat Patty Dessert or Evening Snack — 1 Rawkalicious Cookie or Protein Shake *
Breakfast — 1
cup Granola and 8 oz (1
cup)
Almond Milk Morning Snack — 16 ozs (2
cups / 500 ml) Green Smoothie Lunch — 2
full Nori Rolls Afternoon Snack — 1/3 batch
of Kale Chips Dinner — 2
cup Big Leaf Salad with 1 Nutmeat Patty, Crackers and 1/4
cup Cashew Cheese Dessert or Evening Snack — 1 Rawkalicious Cookie or Protein Shake *
Keep in mind that 3/4
cup of full - fat milk contains 8 - 9 grams
of carbs (
almond milk is low in carbs and low in fat).
Almond Flour Pancakes Serves 1 1/2 cup almond flour 2 eggs 2 - 3 table spoons canned full fat coconut milk 1/2 tsp cinnamon (or more) ** I didn't use any sweetener, but you could add 1 tsp of
Almond Flour Pancakes Serves 1 1/2
cup almond flour 2 eggs 2 - 3 table spoons canned full fat coconut milk 1/2 tsp cinnamon (or more) ** I didn't use any sweetener, but you could add 1 tsp of
almond flour 2 eggs 2 - 3 table spoons canned
full fat coconut milk 1/2 tsp cinnamon (or more) ** I didn't use any sweetener, but you could add 1 tsp
of honey.
1 1/2
cups full - fat organic Greek yogurt 1/2
cup full - fat organic coconut milk 1/4
cup organic unsweetened
almond milk 1/4
cup fresh lemon juice 1 tsp fresh lemon zest 1 Tbsp fresh ginger root 12 drops pure liquid stevia 2 scoops unflavored or vanilla protein powder 1
cup ice Pinch
of cayenne (optional)
You will need: about 8 ounces
of coconut milk, 1 - 2 hands
full of ice cubes, one banana, 1/2
cup of frozen mango, 1/2
cup of frozen pineapple, 2 hands
full of spinach, and a heaping tablespoon
of almond butter.