I second the idea of adding sweet potato; just 75g or so
roasted in a single piece until tender / soft gives this hummus the body that can sometimes be missed by not being coarse.
Not exact matches
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry
roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2»
piece of fresh ginger (longer for a narrow
piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry
roast sunflower seeds bake
in a
single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
Grill (or spread
in a
single layer on a baking sheet and
roast in the oven) until golden and tender, 5 - 10 minutes per side on the grill, or about 30 minutes
in the oven, turning the eggplant
pieces halfway through.
To
roast a vegetable, peel and chop into uniform
pieces, arrange
in a
single layer
in a
roasting pan, drizzle with a little extra-virgin olive oil and coarse sea salt, and
roast in a 425 - degree oven for 20 - minute intervals, turning the veggies each time the timer beeps.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry
roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2»
piece of fresh ginger (longer for a narrow
piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry
roast sunflower seeds bake
in a
single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.