Just whizz up cashews, nutritional yeast, sea salt and garlic
powder in the food processor for homemade, grain free breadcrumbs!
Not exact matches
1 cup pumpkin seeds — ground into flour
in a
food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground
in a mortar with a pestle or
in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup
powdered coconut sugar —
for dusting
For a post - or pre-gym energizing smoothie, grind up 1/2 cup of rolled oats
in your
food processor or blender until the oats turn into a
powder, and then add to the rest of your smoothie fixings.
Ingredients 1 1/4 cup finely chopped salted peanuts (
for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso
powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a
food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
For the pastry, mix the flour, salt, and baking
powder in the bowl of a
food processor fitted with a metal blade.
Place 1 cup of the roasted hazelnuts
in your
food processor (keep some
for topping) and add the dates, cacao
powder and sea salt.
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove
powder, and nutmeg
powder in a skillet
for about a minute, and then place them into a
food processor or blender with the onion, garlic, ginger, red chiles
in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
In a
food processor, blitz the dessicated coconut with the Supergreens
powder for a minute until well combined.
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 →
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking
powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream,
for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking
powder in the bowl of a
food processor and pulse a few times.
Place graham crackers, sugar and cocoa
powder in a KitchenAid ® 14 - Cup
Food Processor and process on high
for a few minutes until you have fine crumbs.
For the topping,
in a
food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking
powder, and salt.
First, I made the Chocolate Graham Crust by blitzing some graham crackers with sugar and cocoa
powder in my KitchenAid ® 14 - Cup
Food Processor for a few minutes.
1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds
in the
food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking
powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter,
for frying the pancakes 11) 1 banana, sliced into small pieces (
for topping) 12) Honey (
for topping)
To ensure your cashew spread isn't grainy, either soak your cashews
for 6 - 12 hours before using, or grind them
in a
food processor to a
powder.
Place the almond flour,
powdered sugar and strawberry
powder in the
food processor and process
for 30 seconds to mix.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts
in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in a
food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3)
In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking
powder together until combined 4)
In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir
in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake
for around 30 minutes (or until a toothpick inserted
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in the middle comes out clean) 9) Let the scones cool
for at least 10 minutes before slicing into 8 portions.
2.7 oz (80 g) dark chocolate 5 Tbsp (76 g) unsalted butter 4 eggs, separated 2/3 cup (80 g) coconut sugar (or other natural sugar) 1/2 cup (50 g) hazelnut meal (or bleached hazelnuts ground
in a
food processor) 1/3 cup (30 g) unsweetened cocoa
powder 2 Tbsp brandy or rum (optional)
Powdered sugar
for topping
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit
for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending
in a
food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao
powder 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
2 tbsp oat flour (or blend rolled oats into flour
in a
food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein
powder (I used Hemp Pro 70) 1/4 cup cocoa
powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple
for the
food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water
Combine the oats, pecans, baking soda, baking
powder and salt
in a
food processor and process
for several minutes, until it resembles a fine crumb.
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking
powder, and salt into a bowl / Whirl almonds and sugar together
in a
food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process
for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake
for 40 - 45 minutes, or until toothpick comes out clean when tested.
then, run the crumbles through a
food processor and use the
powder / flour
in your recipes calling
for almond flour with great success.
Transfer the sweet potatoes and mild curry
powder to a blender or
food processor and puree
for 1 - 2 minutes on high or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth
in 1/4 increments if needed.
for matcha: 1 1/2 T matcha green tea
powder for strawberry: 1/4 cup freeze dried strawberries, pulsed
in a
food processor for chocolate: 1/4 cup Dutch process cocoa
powder
For the dough, combine the flour, sugar, salt and baking
powder in a
food processor and pulse to mix.
For the pastry, beat together the butter, sugar and salt then fold
in the egg, flour and cocoa
powder (either by hand or
in a
food processor).
For the dough,
in the bowl of a
food processor, pulse the flour, baking
powder, sugar, salt and pepper until combined.
Combine the flour, baking
powder, 65 g sugar and the salt
in a
food processor container and process
for 10 seconds.
In a
food processor, briefly combine the flours, baking soda and
powder, salt, and cinnamon
for the crust.
Combine the flour, baking
powder, 1/3 cup sugar and the salt
in a
food processor container and process
for 10 seconds.
Place gluten - free all - purpose flour, almond flour, sugars, baking
powder, cinnamon (if using), salt, and xanthum gum
in a
food processor, and pulse
for 5 times.
Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced
in cubes 3 - 4 medium tomatoes — shredded or pulsed
in the
food processor chili
powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro
for garnishing
*
For a smoother look, blend the almond meal and cacao
powder in a
food processor to a fine
powder before adding the remaining ingredients.
This recipe yields 15 latkes, 2 1/2 inches
in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking
powder freshly ground black pepper to taste vegetable oil
for frying sour cream Instructions Grate the potatoes
in a
food processor or on the largest grating side of a hand grater.
Combine almond flour and
powdered sugar (and freeze dried fruit
powder or cocoa
powder)
in a
food processor, pulsing about 10 times
for a few seconds, until all ingredients thoroughly incorporated.
2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (
for coating), optional
In a high - powered blender or
food processor, blend the coconut and oats into a fine
powder.
- process the 8 top ingredients
in your
food processor - form small balls about the size of a walnut - use a plate
for each dusting
powder and roll each ball on a different
powder
In a
food processor, puree the chickpeas
for a full minute, until it forms a clumpy
powder.
Raspberry Chocolate Raw Tart Yield: approx 18 tarts
For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixtu
For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked
for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixtu
for 30 mins only if not soft 3/4 cups raw cacao
powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients
in bowl of
food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.
In a
food processor place the coconut flour, ground almonds, shredded coconuts and cacao
powder and blitz
for a minute or so until everything is fully combined.
For the red pepper sauce: blend together until smooth,
in a
food processor, 1 red bell pepper, 8 oz of silken tofu, splash of hot sauce, 1 tsp garlic
powder.
In a large blender or food processor add all of the ingredients in order except for baking powder and coconut (milk, oil, eggs, sugar, cornmeal and flour
In a large blender or
food processor add all of the ingredients
in order except for baking powder and coconut (milk, oil, eggs, sugar, cornmeal and flour
in order except
for baking
powder and coconut (milk, oil, eggs, sugar, cornmeal and flour).
For the crust:
In a blender or
food processor, combine chia seed mixture, 1 cup oats, cashews, applesauce, maple syrup, coconut oil, sunflower seeds, vanilla, baking
powder, and salt.
For a relaxing facial,
powder oatmeal
in a blender or
food processor and add warm milk to make a paste.
In a
food processor or high - speed blender, process frozen banana with cacao
powder, almond milk and maple syrup
for 1 to 2 minutes, scraping down sides of bowl as necessary.
Process chia seeds, if using,
in a blender or
food processor on high speed
for 30 seconds or until finely
powdered.
1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats
in food processor until flour consistency) 1/2 cup hemp seeds 2 tsp baking
powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (
for this chop 2 medium apples
in to small pieces, steam
for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice milk, almond milk or other non-dairy milk (cows milk can be used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive oil
Combine buckwheat and all remaining ingredients except
for the coconut oil, cocoa nibs and baking
powder in a blender,
food processor, or, if using an immersion blender, a large bowl.
To make
in a
food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa
powder in food processor with whip attachment and turn on high
for approximately 3 minutes or until stiff peaks form.