6 ounces coconut cream or kefir cheese 1 cup coconut milk or raw cream 2 or
more tablespoons almond butter 6 large dates, pitted and soaked 2 tablespoons cocoa or carob powder 1 teaspoon vanilla extract pinch sea salt
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 (60g) tapioca starch 3/4 teaspoon sea salt 2
tablespoons olive oil, plus
more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Gingersnap Cookies 2 cups ground raw
almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or
almond butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or
more to taste 1 teaspoon vanilla extract pinch of sea salt — optional
Do you think I can just use a bit
more than the cup of
almonds, instead of the 2.5
tablespoons of
almond butter?
I would try
almond flour and perhaps add 1
more tablespoon of sugar and a dash of cinnamon.
When I blended this up, I cut back on the
almond butter (I used only one
tablespoon, and I also used walnut butter instead) and added
more kale.
You could always mix in a
tablespoon or two of
almond flour to get a
more substantial pancake, or top the classic version with Nutella and strawberries too.
3/4 cup rolled oats 1 cup
almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure
almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (
more oblong) or 2 Fuyu (
more squat) persimmons, sliced in 1/4 inch rounds.
1 and 1/4 cup of
almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut
almond flavored nutritional shake powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1
tablespoon of Justin's maple
almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1
tablespoon of coconut flakes plus
more for garnishing
If you would like it thinner, add a couple
more tablespoons of
almond milk and blend on medium - low.
If it doesn't do this, add in 1
more tablespoon of
almond milk.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla
almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered
almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Coconut flour is fairly absorbent and you could probably do this without the
almond flour at all but just to be safe I'd just add 1
more tablespoon of coconut flour and that should be just fine.
2
tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt,
more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari
almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
500g» 00» Flour (AP or Pastry flour will do) 4 eggs, 3 whole and one separated 15g Baking powder 300g Sugar, plus
more for sprinkling 1 tbsp Honey A
tablespoon or two of Anise liquor (like Anisette, Varnelli or Sambuca) A teaspoon or two vanilla extract About 200 grams
Almonds
2 1/2
tablespoons ground flax seed 7 1/2
tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces
almond milk (or your favorite unsweetened non-dairy milk) 2
tablespoons onion powder 2
tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus
more to taste
Ingredients: 1/2 cup
Almond Breeze Almondmilk Unsweetened Vanilla 1 cup fresh spinach 1 medium ripe banana, peeled 1/2 ripe avocado, peeled and pitted 2 cups frozen blueberries 1
tablespoon ground... Read
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I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit
more of unsweetened
almond milk, 1
tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup
almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or
more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
Doughnuts 2 cups cashews — soaked for four hours, or
more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2
tablespoons maca powder — optional 1/4 teaspoon salt 2
tablespoons sprouted pecan butter or other nut butter / oil 2
tablespoons almonds — ground 3/4 cup flax seeds — ground
Here's what you'll need: 1
tablespoon beeswax pellets 1
tablespoon pure shea butter 2
tablespoons sweet
almond oil 10 drops essential oil A sprinkle of Kool - Aid powder for color and... Read
More
Add
more almond milk one
tablespoon at a time, if needed.
Pin It Ingredients for the crust: 180 grams (6.5 oz) biscuits, finely processed in a food processor 50 grams (1.8 oz)
almond flour 110 grams (4 oz) butter, melted 1
tablespoon powder sugar (
more or less, to taste) Ingredients for... Continue Reading →
1 or 2 ripe bananas 1/2 to 3/4 cup or
more frozen blueberries 1/4 cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.) 1
tablespoon ground flax seeds A few
tablespoons fresh orange juice 1/2 cup non-dairy milk 1 to 2
tablespoons almond butter (optional)
ADVERTISEMENTS ADVERTISEMENTS Ingredients 1/2 cup cup raw
almonds 1/3 cup pitted medjool dates (about 6) 1
tablespoon cocoa powder 3/4 teaspoon vanilla extract ⅛ teaspoon peppermint extract 1
tablespoon coconut... Read
More
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (
more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2
tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened
almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Optional Flavorings: 1
Tablespoon or
more sweetener: evaporated cane juice, maple syrup, agave, date sugar 1 teaspoon
almond extract 1 teaspoon ground coriander 2 teaspoons fennel seeds
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g
almond butter 1 - 2
tablespoons hazelnut butter 2 handfuls of shelled hazelnuts,
more or less finely chopped
Melt a couple
tablespoons of all - natural
almond butter to drizzle over the top of your shortstack for seven
more grams of muscle - building protein.
6
tablespoons unsalted butter at room temperature plus
more for pan 1/4 cup sliced
almonds 1/3 cup roughly chopped
almonds 4
tablespoons packed light brown sugar 1-1/2 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon
almond extract 3/4 cup sour cream 1/2 cup heavy cream 4 ounces bittersweet chocolate, finely chopped
1 cup plus 2
Tablespoons Almond Milk 1/2 cup Canned Pumpkin 1 cup Oatmeal 1 teaspoon Vanilla Stevia Extract (or add additional 1/2 teaspoon Vanilla Extract to Stevia) Dash of Sea Salt 3/4 teaspoon Pumpkin Pie Spice, plus
more for dusting
I added back enough of the
almond milk so it just stuck together and also added a
tablespoon arrowroot starch to hold it together
more.
For the Crust 2 cups plus 2
tablespoons all - purpose flour, plus
more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2
tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12
tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2
tablespoons heavy whipping cream 1
tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart later
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (
almond milk or regular milk will work too) * I recommend using the sweetened
almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even
more health concious, choose a whole grain loaf) 1
Tablespoon unsalted butter Nonstick cooking spray
I was nervous about a
tablespoon of vanilla, so I did a heaping teaspoon instead and I added a splash
more almond milk because of the «dry» comments.
Ingredients: Smoothie Bowl 2 Frozen acai smoothie packs, broken up 1 Banana 1/3 Cup Blueberries 1/3 Cup Raspberries 1/2 Cup Pomegranate Blueberry Sparkling Ice 1/4 Cup
Almond Milk 2 1/2 Teaspoon Chia seeds Topping Suggestions 2
Tablespoons blueberries or raspberries 2
Tablespoons pomegranate seeds 1/2 Banana sliced 2... [Read
More...]
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered
almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3
tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2
tablespoons olive oil, plus
more to taste * 1
tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus
more to taste
To make a simple chocolate glaze, mix about 1/4 cup
almond milk with around a
tablespoon of unsweetened cocoa (add
more / less milk or cocoa until you get a liquid, glaze - like consistency).
2 cups roughly chopped chives 1 cup roughly chopped flat - leaf parsley 1/2 cup extra virgin olive oil 1/4 cup sliced
almonds, toasted 2 cloves garlic, peeled 1
tablespoon fresh lemon juice 2
tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or
more to taste Black pepper to taste
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3
tablespoons coconut oil 2
tablespoons honey (or pure maple syrup) 1 teaspoon vanilla extract Pinch of salt 12 (or
more) whole
almonds 4 ounces (110 grams) semi-sweet chocolate, chopped
* 4 ounces (dry) Dreamfields Rotini * 2
tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus
more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted
almonds)- to taste (I used about 1 1/2
tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
Approx. 1.5 cups
almond milk (or milk of choice), add
more if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2
tablespoons chia seeds 1
tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half
tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
1) 2 cups of
almond meal 2) 1/3 cup + 1
tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds +
more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6
tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (or coconut cream)
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1
tablespoon ground flax seed whisked with 1
tablespoon water and 1
tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari
almonds, well chopped (I pulsed in food processor) 2
tablespoons chopped fresh cilantro 1/4 teaspoon salt or
more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
For the crust: 1) 1 cup of
almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2
tablespoons of coconut flour 4) 3
tablespoons of coconut oil, liquified 5) 2
tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar +
more for sprinkling over prepared dough
4 cups water 1 teaspoon salt (may need
more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3
tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or
almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1
tablespoon fresh basil, minced 1
tablespoon fresh parsley, minced
1/2 cup (1 stick) unsalted butter plus
more for pan 6 ounces semisweet chocolate, roughly chopped 1
tablespoon cocoa powder 1 cup granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 3 large eggs 3/4 cup all - purpose flour 1 cup roasted salted
almonds, roughly chopped 1-1/2 cups marshmallow creme
1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or
more to taste 3/4 cup pecans 3/4 cup raw
almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2
tablespoons extra virgin olive oil 2
tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)
I will try it with another
tablespoon of
almond flour to make it a bit drier, perhaps if I'm feeling like I want
more of a cookie texture next time.
If the mixture is too thick, you can add a little bit
more almond milk (4 - 5
tablespoons).