Ingredients for the dough: 225 g white wheat flour 150 g active white wheat flour sourdough starter 100 g walnut milk (or any other milk of your choice) 1 tablespoon rum 1 tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey) 35 g fat (I used 12 g of butter and 2 tablespoons of lemon peel infused olive oil that tastes like a liquid lemon peel:) 4 g fine sea salt Ingredients for the filling: 150
g ground walnuts 200 g apple sauce 1 tablespoon rum 1 tablespoon honey Other: 10 ice cubes for steam during the bake
250
g ground walnuts (the consistency of fine bread crumbs) are about 2 well packed cups.
Not exact matches
3/4 cup unsweetened almond milk 1/4 cup
ground chia seeds or flax seeds 3/4 cup (105
g) buckwheat flour 3/4 cup (90
g) millet flour 3/4 cup (90
g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons
ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups
walnuts or pecans — chopped
For the loaf — 190
g (1 cup) green lentils — 100
g (1 cup)
walnuts — 60
g (1/2 cup) hazelnuts and cashew nuts — 3
ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120
g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40
g (1/2 cup) oat flour — 60
g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
Healthy Food Processor Carrot Cake 300
g (about 3) carrots, roughly chopped 100
g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup
walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon
ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp
ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Makes about 18 muffins: 100
g walnuts 85
g rolled oats 130
g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly
ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped
walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix
walnuts and oats into a coarse flour.
2 cups Brown Rice Flour 1/3 cup Tapioca Flour 1/2 cup Ener
G Egg Replacer 2 teaspoons baking soda 1 teaspoon cinnamon 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup
ground flax seeds mixed into 1/2 cup water 1/4 cup
walnuts (chopped) or any other nut or seed 1/2 cup canned REAL Prune Butter (apple sauce or other fruit butter may be used instead) 2 Tablespoons sugar (evaporated cane juice)
* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons
ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon
ground cinnamon * 2 medium onions, (12 oz / 340
g in total), finely chopped * 1 lb / 500
g ground lamb * 7 tablespoons / 50
g pine nuts (I used chopped
walnuts instead) * 2/3 oz / 20
g flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly
ground pepper
-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100
g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon
ground coriander seeds — 1/2 handful
walnuts, very coarsely chopped — olive oil — salt, black pepper
1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp
ground cinnamon 1/2 tsp
ground vanilla 1/2 tsp
ground ginger 1/2 tsp
ground cardamom 1/4 teaspoon
ground nutmeg 1/4 tsp
ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200
g) 100
g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of salt
WEEKEND Breakfast: Oatmeal with 237 ml of rice milk, peaches,
walnuts, with stevia and cinnamon sprinkled on top Morning tea: Optimal Cleanse shake Lunch: Turkey wrap — brown rice tortilla, hummus, arugula, 113
g of
ground turkey and avocado slices Afternoon tea: Dark chocolate Optimal Protein Bar or rice crackers with home - made garlic and olive hummus Dinner: Grilled halibut with fresh - squeezed pink grapefruit juice, garlic, cilantro, grape seed oil and vegetable stir - fry
1 rounded Tbsp (10
g)
ground chia seeds = 3.1
g 1 rounded Tbsp (10
g) pumpkin seeds = 3.0
g 1 rounded Tbsp (10
g) pistachios, dry roasted = 2.6
g 1 rounded Tbsp (10
g) diced almonds, dry roasted = 2.1
g 1 rounded Tbsp (10
g) sunflower seeds = 2.1
g 1 rounded Tbsp (10
g) cashew pieces, raw = 1.8
g 1 rounded Tbsp (10
g) diced
walnuts, raw = 1.5
g 1 rounded Tbsp (10
g) hazelnuts, raw = 1.5
g 1 rounded Tbsp (10
g) pine nuts = 1.4
g 1 rounded Tbsp (10
g) diced pecans, raw = 0.9
g
(425
g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16
g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45
g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72
g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105
g) organic cane sugar, slightly
ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush
walnuts, pecans or semisweet chocolate chips