And because he's not too fond of coconut, I substituted 1 cup
of almond flakes.
Not exact matches
The tender potatoes are then tossed with the sauce and scattered with juicy chunks
of mango,
flaked almonds and raisins.
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut
flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or
almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup
almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Serve with
flaked almonds scattered over and a dollop
of yoghurt.
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Almond Butter Sauce 1/2 cup
almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper
flakes
In the same pan (but without the
almonds) add 4 tablespoons
of olive oil, crushed garlic and chilli
flakes.
i used
almonds and coconut
flakes instead
of pecans and goji berries and it tastes amazing definitely prefer this chocolate over store - bought ones!
Place the coriander, mango,
flaked almonds, raisins and 2 tablespoons
of desiccated coconut with the potatoes in a large salad bowl.
Crust 1 cup
almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut
flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch
of sea salt
I used a wide variety
of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted
almonds, and trail mix with nuts, dried fruit, seeds,
flaked coconut, and dark chocolate chips.
Our ganache gets topped with chopped roasted
almonds and a generous sprinkle
of flaked sea salt.
Make the base by adding the
almonds and coconut
flakes to the bowl
of your food processor.
The recipe calls for milk
of your choice, such as
almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan
of agave), and toppings, such as berries, banana, granola and coconut
flakes.
Green Smoothie Bowl — This mean, green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds, coconut
flakes,
flaked almonds, cinnamon, maple syrup or honey, bananas, avocado, mango, spinach, milk,
almond butter, mint leaves, and toppings
of your choice.
Our 4 ″ diameter cable conveyors are commonly used to convey brown - skin
almonds, whole bean roasted coffee and a variety
of breakfast cereals from
flakes to rice puffs.
(very professional looking) I had to make a couple
of substitutions based on what I had on hand (I used peanut butter instead
of almond butter, unsweetendd
flake coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!
* You can substitute in quinoa or buckwheat
flakes instead
of the oats, or even
almond flour if you wish to have a grain - free, paleo friendly version
of these bliss balls.
Next, I topped the apples and peanut butter with unsweetened
flaked coconut, sliced
almonds, a few pecans and,
of course, chocolate chips.
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
Also, I know this is a touch weird, but I think if one were really fond
of that junky cereal corn
flakes, that these coconut
flakes with some
almond milk would be stellar.
1/3 cup
of raw
almonds 1/2 cup
of gluten free rolled oats — I used Bob's Redmill 1/3 cups
of buckwheat groats 1 cup
of shredded coconut
flakes 3 tablespoons
of maple syrup Pinch
of pink Himalayan salt
A couple
of things though, I used
almond flour / meal (1 1/3 cup as recommended) and instead
of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful
of unsweetened organic coconut
flakes for added texture and flavor... turned out PERFECT!!
I have mine over some couscous with plenty
of tomato sauce and a sprinkling
of toasted
almond flakes for that extra crunch.
I got: three tubs
of PB 2, expeller pressed canola oil,
almond flour,
almond milk,
almond extract, quinoa, yeast
flakes, steel cut oats and chia seeds.
If you are one
of these people then substitute an extra tablespoon
of gluten - free flour, ground
almonds and add 2 or 3 tablespoons
of flaked almonds for a nice crunch.
I used my bullet with the muller blade with
almonds, dried cranberries and prunes, coconut
flakes and 3 squares
of 90 % cacao....
With two types
of nuts, sunflower seeds, coconut
flakes, and
almond butter, this wheat - free granola is super filling.
1/3 cup
almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut
flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
I added a small tin
of tomato paste to it along with about 2 cups
of fresh spinach, some finely chopped
almonds, grated asiago and hot chili
flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.
Scrape the batter into the prepared pan and, if desired, decorate the top
of the cake with sliced or
flaked almonds.
Spread the caramel on top
of the other 2 layers and sprinkle the
flaked almond on top.
Add a dollop
of the compote to the bowl
of porridge and top with slices
of banana and a sprinkling
of your favourite nuts and seeds, such as chia seeds and
flaked almonds.
I wonder if it would work if I substituted chopped pecans or maybe
almonds instead
of the
flaked coconut, since my wife doesn't care for the texture
of coconut...
Instead
of peanuts, fresh chile, and garlic, I used
almond, chile
flakes, and onion.
I found your recipe in your cook book - Squeezed out the juice
of 1/2 cup
of pineapple, substituted 3/4 Cup Coconut
Flakes for 1/2 Cup
of Almond Flour.
flaked: paper - thin slices
of almond.
Toppings: the rest
of the fresh peach and fresh nectarine, plus fresh figs, coconut
flakes,
almonds, fresh thyme
I made mine with
almonds, currants, goji berries, a variety
of seeds and moist coconut
flakes.
1 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted coconut
flakes 1/2 cup
of nut butter (
almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
1/4 cup pure maple syrup 1/4 cup brown sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch
of salt 3 cups old fashioned or rolled oats 1 cup sliced
almonds 1 cup unsweetened coconut
flakes 1 cup dried cherries
Recipe: 100g buckwheat 600g sweet potato 2 ripe bananas 3 tablespoons maple syrup pinch
of salt 1 cup mixed nuts 1/2 cup dry fruit 1/4 cup pumpkin seeds 1/4 cup
almond flakes
I did some personalisation as well: Added 4 table spoons
of flaked almond and a dash
of safaron just before step 4.
I used
almond flakes instead
of the biscuit crumbs and ended up using rosewater essence instead vanilla.
2T extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small handful
flaked almonds, toasted 4 ounces
of tin sardines in olive oil, drained
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or
almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper
flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1 tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch
of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g)
almond meal 2/3 cup (80g)
flaked almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched
almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
-- 1 cup GF oats — 2 cups nuts —
almond, hazelnut, pecans — or a mix
of all three — 1 cup extra — dried fruit, coconut
flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw
almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut
flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener
of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
The coconut
flakes are optional, but coming from someone who could eat a whole vat
of Almond Joy bars, I really think they add an extra layer
of decadence.