2 cups white rice flour 1/3 cup raw white sesame seeds 1/3 cup
raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
Not exact matches
Spread on Teflex sheets, sprinkle with poppy
seeds, brown / golden / both flax
seeds, light /
black / both
raw sesame seeds, sunflower
seeds, and minced parsley.
Black Sesame Cookies 1 cup sprouted oat flour 1/4 cup maple syrup powder 1/4 cup raw almond butter 1/4 cup date paste 4 tablespoons coarsely ground black sesame
Black Sesame Cookies 1 cup sprouted oat flour 1/4 cup maple syrup powder 1/4 cup
raw almond butter 1/4 cup date paste 4 tablespoons coarsely ground
black sesame
black sesame seeds
Falafel (Adapted from Living
Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame se
Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup
raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame se
raw pistachios 3/4 cup
raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame se
raw almonds 3/4 cup sunflower
seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground
black pepper 1/2 cup ground flax
seeds 1/4 cup
sesame seeds
For the Nutty Sauce: 2 cups freshly grated coconut meat 1 ounce
raw peanuts 1/2 ounce
raw cashew nuts 2 teaspoons
sesame seeds 1 teaspoon coriander
seeds 1/2 teaspoon
black peppercorns 1/2 teaspoon fennel
seeds 1 teaspoon tamarind sauce
Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted
sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower
seeds 6 tablespoons
raw cashews 1 1/2 tablespoons
black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted
sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
1 cup sushi rice, rinsed well8 teaspoons rice vinegar, divided1 tablespoon sugar1 ounce 1 / 3 - less - fat cream cheese, softened1 teaspoon kosher salt, dividedCooking spray2 tablespoons lower - sodium soy sauce1 teaspoon dark
sesame oil1 / 4 teaspoon crushed red pepper1 / 2 cup cubed
seeded peeled cucumber1 pound
raw sushi - grade ahi tuna, cut into 1 / 2 - inch cubes2 green onions, thinly sliced1 large diced peeled avocado1 / 2 tablespoon
black sesame seeds, lightly toasted
View the recipe >> Ingredients, Makes 3 servings 1 teaspoon
black mustard
seeds 1 teaspoon salt 2 tablespoons
raw sunflower
seeds or
raw cashews 1 teaspoon
black sesame seeds 1/3 teaspoon turmeric 1/3 cup lemon -LSB-...]