1 cup pecans, toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt
organic powdered sugar for dusting
Not exact matches
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane
sugar (or brown
sugar) scant 1 tablespoon
organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain
sugar (
for ex: turbinado)
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking
powder (buy aluminum - free baking
powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more
for skillet (buy grass - fed butter here) 2 cups whole cane
sugar (buy whole cane
sugar here) 2 eggs 2 teaspoons good vanilla (buy
organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
Phenomenal taste,
sugar free, Non-GMO Project Verified and pepped up with
organic lime zest plus chipotle
powder for the most perfect dipping sauce and flavoring agent.
Allow the pie to cool in the refrigerator
for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy pinch of both ground ginger and cinnamon (I usually add a little
organic powdered sugar to my whipped cream, too).
2 cups One Degree
Organics Sprouted Spelt Flour 1/3 cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking
powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane
sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse
sugar for sprinkling
For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking
powder — 1/2 teaspoon baking soda — 2
organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane
sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking
powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups
sugar: evaporated cane juice (Trader Joe's
organic) 2/3 cup coconut oil (Trader Joe's
organic) 1 tablespoon ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply
Organic 1 cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
1 cup raw cashews, soaked
for at least 2 hours 1/2 cup
organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup
organic powdered sugar 1/3 cup
powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice
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
for the cupcakes: 1 cup
organic cane
sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural unsweetened cocoa
powder, sifted if needed 3/4 tsp baking
powder 3/4 tsp baking soda 1/2 tsp espresso
powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water
Substituted Honeyville Almond Meal (have used Trader Joe's in the past successfully too), a simple syrup because I was out of honey (Cook equal parts water to
organic cane
sugar, added vanilla
for flavor, then cool to use in this recipe), added additional 1/2 tsp baking
powder just
for fun, Decaf instant coffee, and Enjoy Life chocolate chunks.
Ingredients 1 1/2 cups almond flour 1/2 cup
organic cane
sugar 1/4 cup brown rice flour 3 tablespoons arrowroot
powder 2 teaspoons baking
powder 1/2 teaspoon sea salt 1/2 cup coconut oil, plus extra
for brushing 1/4 cup hot water 2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water
Organic powdered sugar for dusting
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking
powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups
organic granulated cane
sugar, plus more
for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
* 1/2 cup
organic sugar for coating the cookies before baking, plus additional 1/3 cup
organic sugar (I used Wholesome Sweeteners
organic, fair - trade
sugar) * 1 1/2 cups
organic, all - purpose flour (I used Central Milling Company
organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour
for a gluten - free version * 3/4 cup cocoa
powder (I used Dagoba
organic, fair - trade cocoa
powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably
organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks)
organic salted butter, softened * 1/3 cup dark brown
sugar, packed (I used Wholesome Sweeteners
organic, fair - trade dark brown
sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
For the waffles: 2 cups almond milk (vanilla or plain), or your fave non-dairy milk 1 tablespoon
organic cornstarch 1 tablespoon apple cider vinegar 2 cups all - purpose flour 3 tablespoons
sugar 1 tablespoon baking
powder 1/2 teaspoon salt 1/3 cup water 2 tablespoons canola oil 1 teaspoon pure vanilla extract
BetterStevia ®
organic extract
powders make it easy
for you to replace
sugar with the healthy sweetness of stevia in your favorite foods and recipes.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more
for topping — 50 g coconut flower
sugar (you can substitute with cane or Muscovado
sugar)-- 1 teaspoon alkaline free baking
powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2
organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
Oil
for spraying the pan 3/4 cup almond flour 3/4 cup coconut flour 3/4 cup
sugar (I used
organic coconut
sugar and only used 1/2 cup) 2 tsp baking
powder 1/2 tsp salt 2 eggs (or Egg Replacer
for 2 eggs) 1/2 cup milk or non-dairy milk (I used almond milk) 1/2 cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking
powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I used minced fresh basil instead) * 1/2 teaspoon
sugar (I used
organic sugar) * 3/4 teaspoon kosher salt (I used fine sea salt) * 1/4 teaspoon black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more
for topping
1/4 cup oat flour 1/4 cup + 2 tablespoons whole spelt flour 1/4 teaspoon baking
powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 tablespoon
organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup nut milk 1 teaspoon coconut
sugar (optional) maple syrup
for serving
21 grams of
organic, plant - based protein, no added
sugar, 5 grams of fiber, gluten - free, soy - free, non-GMO — not bad
for a protein
powder, right?
Sprouted flour (3 cups, plus extra
for rolling out dough) Baking
powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1 cup)
Organic cane
sugar, coconut
sugar or sucanat (1 cup) Egg,
organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)
* 1 cup chopped dried figs * 1/3 cup brandy * 1 1/4 cup
sugar (I usually use
organic sugar, but this time I used «
sugar in the raw») * 3/4 cup
organic cocoa
powder * 3 cups blanched almond flour * 1 teaspoon ground cinnamon * 2 teaspoons baking soda * 1/4 teaspoons fine sea salt * 1/2 cup olive oil * 4 eggs, preferably
organic and free range * Olive oil and flour
for the pan * Confectioner's
sugar, preferably
organic,
for dusting the finished cake - optional
Look
for an
organic powdered sugar - most (if not all) are vegan.
* 6
organic beets, boiled
for 40 minutes, and then cooled, peeled, and chopped coarsely * 1/2 cup
organic applesauce * 1/2 cup
organic butter, softened * 1 1/2 cups
organic sugar * 2 eggs, preferably
organic and free - range * 1 teaspoon
organic vanilla extract * 1 tablespoon vinegar or lemon juice * 1 cup
organic plain yogurt * 2 tablespoons
organic cocoa
powder or
organic raw chocolate
powder * 1 1/2 teaspoons baking soda * 2 cups sifted
organic spelt flour or all purpose flour * 1 teaspoon fine sea salt
* 6 ounces almond flour (I used Bob's Red Mill brand, and
for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking
powder * 1/2 teaspoon fine sea salt * 1/3 cup raw,
organic cane
sugar plus another 1 - 2 teaspoons
for sprinkling on top of the scones before baking * 9 ounces
organic coconut milk (I used
organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup
organic raisins
But in my (slightly biased) opinion, you can get an
organic plant protein
powder with probiotics and none of the added
sugars, fillers, gums, and «flavors»
for the same price.
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking
powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated
sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used
organic salted butter before, works fine) Also,
for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup
organic sugar * 5 eggs, preferably
organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well
for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons
organic powdered sugar - optional
My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster
sugar 2
organic free - range eggs 1tsp vanilla extract 200g plain flour 1 1/2 tsp baking
powder 1/2 tsp ground cinnamon 100g sour cream 1 tblspn apricot jam
for glazing
Melt in your mouth chocolate truffles, inebriated with
organic French Fine de Champagne.The box contains 6 truffles.IngredientsChocolate * (cocoa solids * 55 %, cane
sugar *, vanilla *), Coconut Oil *, Fine de Champagne * (7 %), Agave Syrup *, Cocoa
Powder ** = organically grown ingredients.Allergy Information:
For allergens, see ingredients highlighted in b...
100g rice flour 50g tapioca flour 35g cornflour 150g
organic raw
sugar or coconut
sugar 50g dutch process cocoa
powder 1/4 tsp salt 1 1/2 tsp baking
powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1 Tbsp water icing
sugar or cornflour
for dusting (optional)
Whether you opt
for the whey, casein, pea, or egg variety, all of the
powders are sweetened using just enough
organic coconut
sugar — a natural, low glycemic index sweetener that won't wreak havoc on your blood
sugar levels.
I dusted these with coconut flour
for visual appeal, but it doesn't really do much
for the taste so you can either leave it off or splurge and dust them with
organic evaporated
powdered cane
sugar.
Middel eastern meatballs 400 g ground
organic beef 1
organic egg 1 red onion 4 cloves of garlic 1 tbsp coconut
sugar 1 tsp cinnamon 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cloves 1/4 tsp hot chill flakes /
powder 1 handful fresh mint 1 handful fresh basil 1 handful fresh parsley 1/2 tsp salt + fresh ground pepper Butter
for frying
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut
sugar, plus more
for sprinkling on top • 2 teaspoons baking
powder • pinch of sea salt • zest of 2
organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more
for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract
for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric —
for colour • juice of 1 lemon
For the icing: 6 tablespoons
powdered sugar, grated zest of 1
organic lemon, very little natural yellow dye (maybe a bit of turmeric), coloured sprinkles.
The protein
powder contains only three ingredients: yellow pea protein (an excellent source of dietary protein
for vegetarians and vegans),
organic raw cacao, and
organic coconut
sugar.
Phenomenal taste,
sugar free, Non-GMO Project Verified and pepped up with
organic lime zest plus chipotle
powder for the most perfect dipping sauce and flavoring agent.
So if you're like me and want to harness chocolate but want to be mindful of
sugar try this: 1 heaping tbsp of
organic cocoa
powder + natural low carb sweetener of your choice (few drops of stevia, tsp xylitol or pack Truvia) if you tolerate these natural sweeteners (can cause digestive upset
for some).
For a more indulgent donut, try 2 options for frosting: Option 1 (super healthy): 1/4 cup melted organic coconut oil 1/4 cup raw cacao powder A few drops of organic liquid stevia Option 2 (more indulgent): 5 TBS organic powdered sugar 1 TBS organic almond milk 2 TBS melted organic coconut oil Another fun option: Make a «Lemon Vanilla» version by substituting the chocolate protein powder for Plexus 96 Vanilla and eliminating the cacao powd
For a more indulgent donut, try 2 options
for frosting: Option 1 (super healthy): 1/4 cup melted organic coconut oil 1/4 cup raw cacao powder A few drops of organic liquid stevia Option 2 (more indulgent): 5 TBS organic powdered sugar 1 TBS organic almond milk 2 TBS melted organic coconut oil Another fun option: Make a «Lemon Vanilla» version by substituting the chocolate protein powder for Plexus 96 Vanilla and eliminating the cacao powd
for frosting: Option 1 (super healthy): 1/4 cup melted
organic coconut oil 1/4 cup raw cacao
powder A few drops of
organic liquid stevia Option 2 (more indulgent): 5 TBS
organic powdered sugar 1 TBS
organic almond milk 2 TBS melted
organic coconut oil Another fun option: Make a «Lemon Vanilla» version by substituting the chocolate protein
powder for Plexus 96 Vanilla and eliminating the cacao powd
for Plexus 96 Vanilla and eliminating the cacao
powder.
● 4 chicken breasts, ideally USDA
organic & pasture - raised ● 2 large sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced
for topping ● No
sugar added salsa, topping ● Dash of mustard seed
powder ● Siete Foods grain - free tortilla chips
2 15 - oz cans coconut milk (set 1/2 cup aside) 3/4 cup
organic sugar 2 1/2 tablespoons cornstarch 2 tablespoons unsweetened cocoa
powder ⅛ tsp sea salt shredded, unsweetened coconut
for garnish
For the BBQ sauce, I used organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenn
For the BBQ sauce, I used
organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure
Organic Stevia Blend
for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenn
for added sweetness without the
sugar (can sub one quarter cup honey, maple syrup, brown
sugar, or cane
sugar), molasses
for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenn
for richer flavor (can sub
for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenn
for dark brown
sugar or maple syrup), Worcestershire sauce
for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenn
for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard
powder, onion
powder, garlic
powder, and cayenne).
For the icing 2 T.
organic non-hydrogenated shortening, like Spectrum 2 1/3 c. vegan
powdered sugar 1 T. lemon extract, or more vanilla a few T. almond milk, as needed
(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
Ingredients: 3/4 cup (12 TBL)
organic butter, softened (from grassfed cows preferred) 3 TBL unrefined
sugar (sucanat, rapadura, palm
sugar, or even maple syrup) 1 - 1/2 teaspoon
organic pure vanilla extract 1 TBL
organic pure almond extract 2 cups flour of choice (I use 1 - 3/4 c. blanched almond flour and 1/4 c. sprouted brown rice flour OR 1/4 c. coconut flour) 1/2 teaspoon unrefined sea salt 2 cup finely chopped pecans About 1/4 cup
organic powdered / confectioners
sugar for rolling - it's just a dusting