Not exact matches
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 (60
g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely
shredded (optional)
Print Apricot,
coconut and almond bliss balls Ingredients 100
g dried apricots previously soaked for minimum 3 hours 50
g almonds roasted 50
g cashews 50
g shredded coconut 3 tablespoons
coconut oil 1 - 2 tablespoons agave for extra sweetness 1 tablespoon lime juice pinch of -LSB-...]
3 large carrots, unpeeled and grated 2 cups
shredded coconut 1 tsp ground cinnamon powder 1 tbsp freshly grated ginger 2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained) 10
dried dates 1/2 cup currants 2 tbsp psyllium husk 2 tbsp chia seeds 1/4 cup maple syrup 30
g turmeric, freshly grated Pinch of salt