Ingredients 1 cup whole flax seeds, brown or gold 1/4 cup ground flax 1 Tablespoon Herbes de Provence (or any combination of dried Basil, Thyme, Rosemary, Marjoram and Oregano) 1 teaspoon lemon zest 1 teaspoon Kelp, crumbled
into a coarse powder 1 1/2 cups water Directions Mix all the dry ingredients together in a bowl.
Once they are roasted, use a coffee grinder or mortar and pestle to crush
them into a coarse powder.
Homemade «coconut flour» made from desiccated coconut is just shreds of whole dried coconut meat ground that
into a coarse powder, so it retains 100 % of the fat and moisture — not what we're looking for here.
In a food processor place the confectioners sugar and the pistachios and grind / pulse until finely chopped with some nuts being ground
into a coarse powder.
Scrape these seeds into a mortar and pulverize
them into a coarse powder with a pestle.
In a blender or food processor, pulse rolled oats
into a coarse powder, then add to bowl with mushrooms.
Break the praline into pieces and grind
into a coarse powder in a food processor.
Crush the fenugreek seeds
into a coarse powder and add it to the mango mixture.
It is derived from the sumac bush, native to the Middle East, which produces deep red berries, which are dried and ground
into coarse powder.
Blend
into a coarse powder.
Not exact matches
1 small red or yellow onion, peeled and cut
into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon
coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon
Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley and additional lemon zest
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk
Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided
into 2/3 cup and 1 cup
For a different flavor, add
coarse turbinado sugar on top, or mix a flavor like cinnamon or chile
powder into the melted chocolate.
Sift
powdered sugar and cornstarch
into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon
coarse salt.
1/2 to 1 cup raw cashews, ground
into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut
into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry
powder 1 tablespoon onion
powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns
Cool completely, then grind
into a slightly
coarse powder.
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.
I'm not sure it would work properly without flour - you might be able to blend up some dry oats
into more of a
coarse powder and see how that goes!
Method Step 1 Grind oats to a
coarse powder and put
into a bowl.
Load the peppers and seeds
into your spice grinder, and pulse until a
coarse powder.
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili
powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed
into a
coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste