ingredients 1 cup + 3 tbsp of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup of coconut oil 3 organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp
ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons for topping
Not exact matches
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon
pinch cinnamon, nutmeg,
ginger, cloves, and
cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
I wanted the flavours
of the strawberries to come through and I find that when baked strawberries can mellow somewhat so I used just a
pinch of ginger and
cardamom for a hint
of spice.
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more
ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves
pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
In a small pot, combine the coconut milk / nut milk, coconut sugar, cinnamon,
cardamom, allspice, clove,
ginger, black pepper, and
pinch of sea salt.
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated
ginger powder half a teaspoon cinnamon powder 2 - 3
pinches of powdered cloves 3 - 4
pinches of grated nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
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
1/2 teaspoon cinnamon 1
pinch of black pepper tiny piece
of fresh, peeled
ginger root or 1/4 tsp
ginger powder 1
pinch of cayenne powder 1
pinch of cardamom powder liquid stevia to taste Instructions: Mix... Read More»
1/3 cup pumpkin puree 1/3 cup coconut - based yogurt 2/3 cup unsweetened almond / coconut or other non-dairy milk 1 teaspoon lemon juice 1 1/2 teaspoons maple syrup (or a soft date) 1 frozen banana 1/4 teaspoon ground cinnamon 1/4 teaspoon ground
cardamom 1/2 teaspoon minced fresh
ginger couple drops
of vanilla extract tiny
pinch of sea salt
3 cups dried, unsweetened coconut flakes 2 tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground
ginger 1/2 tsp ground
cardamom tiniest
pinch of ground cloves couple twists
of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract