Toss some brown
rice powder for added PROTEIN.
Im just wondering if I can substitute the cocanut flour and brown
rice powder for another type of flour like oat or rice flour?
The boyfriend Aaron and I made this concoction for the first time while I was up in Canada in October, hence the added brown
rice powder for additional protein.
Not exact matches
I adore your blog — as soon as I get my sprouted brown
rice protein
powder, I'm making your sweet potato brownies as a post-workout snack (no icky protein shakes
for me).
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
2 large onions Oil
for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or
powder 1/2 tsp coriander
powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour
for rolling / shaping — use
rice or chickpea flour if you are gluten free
Ingredients
for Crunchy Double Chocolate Cookies: Flour Mix (White
Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Brown Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa
Powder, Natural Flavors, Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary Extract.
1 tablespoon coconut oil 1/8 cup cocoa
powder 1/4 cup whey protein concentrate (unflavored) 1 tablespoon coconut flour 1/8 cup goji berries 1/8 cup almond milk (or coconut, hemp, or
rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
For the filling 4 salmon fillets 1 bag (250g) of spinach or used frozen spinach as I did to make this quicker 1 teaspoon wasabi
powder or paste 1 tablespoon of
rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon of soy sauce Salt and pepper to taste
Ingredients: Whole grain rolled oats, whole grain wheat, invert sugar, glycerin, brown sugar, apple puree concentrate, apple
powder with sodium sulfite
for color retention, oligofructose, vegetable shortening (canola oil, palm oil, palm kernal oil), sugar, brown
rice crisp (whole grain brown
rice flour, sugar, salt), water.
For example, if you were making Mexican - inspired
rice and beans, you could use olive oil instead of coconut oil, skip the ginger, and add cumin and / or chili
powder.
First, I ate nachos
for two days, then I ate this soup
for a week straight, then I made some weird chili
powder - spiced tofu + black
rice + broccoli + onion thing with homemade guac and salsa and shoved it in tortillas (super random but very good, FYI).
for the cake: ○ 3/4 cup brown
rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot
powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking
powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
I also like to bake with brown
rice protein
powder to add a protein boost post
for a post workout snack.
Take a bowl and add
rice flour, pepper
powder, red chili
powder, garam masala
powder, asafoetida, turmeric
powder, salt and little water
for consistency and add bitter gourd.
For the dipping sauce: 2 tablespoons soy sauce 2 tablespoons water 2 teaspoons
rice vinegar 2 teaspoons lemon juice 2 teaspoosn honey 2 generous pinches of korean chili
powder to sprinkle on the baby eggplants when serving.
Ingredients
for the cupcakes: 4 medium size ripe bananas 4 eggs 3 tsp tahini 3 tsp peanut butter 4 tsp yogurt 4 tsp
rice flour 2 ts (tea spoon) baking
powder Few drops of orange essence.
2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or
rice flour 2 teaspoons baking
powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil
for cooking
2 sticks (225 g) unsalted butter 3/4 cup (90 g)
powdered sugar, sifted, plus more
for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown
rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter,
powdered sugar, and vanilla seeds.
Finally, the answer was obvious: puree the
riced and dried cauliflower along with some eggs, some really flavorful
powdered vegetable bouillon that has a nutritional yeast base (I got that idea from my recipe
for low carb cauliflower tortillas), and some tapioca starch to serve as both a binder and add some flexibility so the pizza bends -LRB-!).
Make your own chocolate shell with cacao butter, cacao
powder, carob
powder,
rice malt syrup and vanilla, and use cashews, vanilla,
rice malt syrup, coconut butter and sea salt
for the crème.
If you're looking
for a plant - based, soy - free protein
powder, hemp is the closest you can get to a complete protein compared to brown
rice or pea protein, the other two popular plant - based proteins.
For the marinade: 1 cup vege stock 2 tbsp
rice wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry
powder 1/4 tsp cumin pinch of ground coriander
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond,
rice or soy milk) 1/2 cup cocoa
powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
If you want a finer mill
for the roasted
rice powder, you can use the Nutrimill brand mill if you have one.
For the dry roasted
rice powder: Dry roast the jasmine
rice in a pan over the stove.
Add the
rice and the paprika
powder, stir well and cook
for another minute or so.
-1 head cauliflower -1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2 cup brown
rice flour -1 T garlic
powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery
for serving - ranch dressing
for serving (see my vegan recipe below)
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or
rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (of choice) 1 teaspoon turmeric
powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions
for garnish
The
rice flours, potato flour, tapioca starch and
powdered pectin simply can not be substituted
for anything else.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked
rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili
powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
The recipe
for a huge bowl is: 1 spoon of pure termeric
powder (yellow - brownish spice), two spoons of pure honey, two spoons of all natural yogurt (any will do), 2 spoons of brown
rice powder, half of a lemon, and you could add 1 egg white but the egg white isn't in the original recipe.
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
For those of you who are curious, I made note of everything in my freezer: five types of chili
powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown
rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
1/2 cup dried apples, finely chopped and soaked in hot water
for 10 minutes 1/2 cup almond meal 1/2 cup brown
rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking
powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla
The company is part of Associated British Foods PLC and develops crisp
rice, extruded particulates, protein crisps,
rice flours and blends, millet and sorghum flours, as well as whey protein concentrates, isolates, hydrolysates and provides contract packaging of nutritional
powders and continues to look
for opportunities to grow its product lines.
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions
for garnish 3 teaspoons
rice flour
for thickening (optional)
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal
powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons
rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil
for shallow frying
Then add cooked
rice, soya sauce, chilli sauce, salt, pepper
powder and saute on high flame
for 2 minutes.
1/4 cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown
rice vinegar 1 teaspoon each garlic
powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown
rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds,
for garnish
Tagged aduna baobab
powder, algae omega 3, baobab, bear, bounce, brown
rice protein, carleys of cornwall, chi coconut water, chia bia, clif, clif bar, cocofina, coconut milk, coconut milk ice cream, coconut water, dr bronners, food
for life, ginger muscle rub, green people, happy kitchen, kara, kensington, koko, lovechock, nakd, natural and organic products expo, natural balance foods, natural hero, nordic naturals, nut mylk, olympia, om bar, pulsin, raw chocolate, raw nut butter, raw seed butter, raw vegan, rawlicious, seed and bean, shot blocks, soap nuts, solgar, sprouted grain bread, sunwarrior, the raw choc company, trek, viridian, whole foods market, zen zen
2 cups brown
rice flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons
for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane ju
for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger
powder OPTIONAL,
For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane ju
For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juice
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)
For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa
powder 1/2 c
rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle
for cooking the
rice 1 1/2 cups uncooked instant brown
rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic
powder 1/2 teaspoon chili
powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric
powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra
for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g
rice stick noodles (vermicelli) 100g mung bean sprouts + extra
for garnish 1/2 cup shredded roast chicken
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using
rice / oat or coconut milk
for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein
powder 2 tablespoon of raw cacao
powder 1 1/2 teaspoon of baking
powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt
Ingredients
For the crust 50 g cornmeal (GMO - free) 100 g whole wheat flour 100 g whole
rice flakes» flour a pinch of whole sea salt a pinch of vanilla
powder 70 ml extra virgin olive oil 70 ml natural mineral or filtered water, at room temperature Makes about 24 discs (tartlets) or 1 20 - 22 cm crust.
The
rice is cooked beforehand and then simmered
for a short time with tomatoes, garlic, black beans, cumin, and chili
powder and finished with fresh herbs.
2 cups Whole Wheat Flour 1 cup
Rice Flour or Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking
Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4 cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons Ice Cold Water 3/4 cup Organic Sour Cream 1/4 cup Fresh Chopped Chives 3/4 cup Gorgonzola Crumbles 1 Large Egg, beaten with 2 Tablespoons Almond Milk
for Egg Wash
Her diet consists of eggs, avocado, and whole wheat toast in the morning along with soymilk in her coffee; tofu or beans (pinto or black) with vegetables and brown
rice, or whole wheat pasta with roasted veggies
for lunch / dinner; and snacks on nuts and fruits or fruit / veggie (from the spinach) smoothies with protein
powder when she's hungry.