1/2 cup rolled oats 1 teaspoon chia seeds 3/4 cup unsweetened coconut milk 1 tbsp raw cacao powder 1/2 tablespoon raw honey 1
tablespoon almond butter pinch of himalayan salt optional: cacao nibs, coconut flakes
Not exact matches
Gingersnap Cookies 2 cups ground raw
almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan
butter or
almond butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract
pinch of sea salt — optional
1
tablespoon unsalted
butter 1
tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices
Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered
almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups
almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A
pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut
butter
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2
tablespoons (200g) unsalted
butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3
tablespoons (41g) unsalted
butter, room temperature 1/4 teaspoon vanilla extract
pinch of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1
tablespoon (127g) unsalted
butter, melted and cooled 1/3 cup + 2
tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour
pinch of salt 2
tablespoons almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3
tablespoons caster (superfine) sugar 2
tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste
Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or
almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup of
almond butter (peanut
butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground
almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of
almond milk
pinch of sea salt
300 g
almond meal 5 - 6
tablespoons muscovado sugar a few
pinches of cinnamon powder 1 large
tablespoon cocoa powder a
pinch of whole sea salt 70 g pure cocoa
butter, melted 30 ml extra virgin olive oil 1
tablespoon almond butter
Sauce 1/2 cup (4 oz / 125 g) peanut
butter (I used
almond butter) 4
tablespoons lime juice 2
tablespoons honey 2
tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1
pinch ground cayenne pepper
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2
tablespoons) 1/4 cup whole wheat flour (plus 2
tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda
pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3
tablespoons margarine or
butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1
tablespoon unsweetened vanilla
almond milk
I did it mostly like yours: 3
Tablespoons of
Almond Meal 2
Tablespoons of Carob Powder 2
Tablespoons of Honey 1 teaspoon of Vanilla Extract 1 Egg
Pinch of salt 3 dashes of Cinnamon 1
Tablespoon Almond Milk 1
Tablespoon Almond Butter Mix well, put in greased coffee mug, microwave for 1:30 minutes.
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3
Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup
almond flour (meal) 1 teaspoon ground cinnamon (I used Vietnamese cinnamon)
pinch of ground cloves zest of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut
butter or
almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime
pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1
tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar
pinch of salt 1 cup (226g / 2 sticks) unsalted
butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted
butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g)
almond meal 2/3 cup (80g) flaked
almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.
1 1/4 cup of oats 1/2 cup of ground
almonds 1/2 cup of pumpkin puree 2
tablespoon of coconut oil — melted 3
tablespoons of runny
almond butter 5
tablespoons of maple syrup or agave nectar 1
tablespoon of milled flaxseeds + 3
tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a
pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2
tablespoons pumpkin seeds (optional) 2
tablespoons pecans, chopped 2
tablespoons dried cranberries, chopped
1 cup of steamed and frozen sweet potatoes 1/2 cup of
almond milk 1/2 avocado 1
tablespoon of carob powder 1 teaspoon of maca powder 1/2
tablespoon of vanilla protein powder (you can leave this out or just add a dash of vanilla powder) 1
tablespoon of hazelnut
butter (
almond butter will work as well) a
pinch of sea salt 1 capsule of Garden of Life Mood +
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
2
tablespoon maple syrup 2
tablespoon melted coconut oil 2
tablespoon peanut
butter (or
almond butter for paleo) 1/2 teaspoon vanilla extract
pinch of sea salt
1 cup of raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup of fresh filtered water 3
tablespoons of maple syrup 3
tablespoons of cacao powder 1 small or 1/2 of a very ripe banana 1 heaping
tablespoon of
almond butter (I melted Justin's)
Pinch of salt
for the bites: 1 cup of
almonds 1 banana 1 date, pitted and diced 1
tablespoon of cacao powder 1/2 cup + 1
tablespoon of
almond butter a
pinch of salt
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a
pinch of whole sea salt a
pinch of cinnamon powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12
tablespoons filtered water 50 g hazelnut
butter 50 ml extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond milk, unflavoured and unsweetened
2 green tea bags 2 cups boiled water 1 cup raw
almonds, soaked 8 hours in water, drained and rinsed OR 4
tablespoons raw
almond butter 2 cups filtered water 1 heaping
tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3
tablespoons maple syrup, to taste 2 - 3
tablespoons honey, to taste
pinch of sea salt
pinch of freshly ground black pepper
1) 3 cups
almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup
butter or ghee or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1
tablespoon of orange zest 6) 2 teaspoons of baking powder 7) A
pinch of salt 8) 1/2 cup of slivered
almonds
Ingredients For the custard 500 ml unsweetened and unflavoured
almond milk 3 teaspoons agar agar powder 6
tablespoons rice malt syrup 3
tablespoons almond butter For the berries black berries (1 small basket) blueberries (1 small basket) 3 - 4
tablespoons rice malt syrup a few
pinches of vanilla powder 2
tablespoons lemon juice lemon zest (from -LSB-...]
Ingredients 100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml
almond cream (or other vegetable cream) a
pinch of whole sea salt 4
tablespoons rice malt syrup 3
tablespoons hazelnut
butter chopped hazelnuts, for garnish Makes 4 servings.
INGREDIENTS 2 cups of filtered water or
almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6
tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2
tablespoons almond butter 1 teaspoon vanilla extract a
pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened
almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2
tablespoons raw cacao powder 2
tablespoons peanut
butter, plus extra for serving
pinch of sea salt fresh berries, for serving
Or you can mix together 1/2 cup creamy peanut /
almond butter, 2
tablespoons maple syrup, and a
pinch of cinnamon on the stove and pour over as well.
100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml
almond cream (or other vegetable cream) a
pinch of whole sea salt 4
tablespoons rice malt syrup 3
tablespoons hazelnut
butter chopped hazelnuts, for garnish
2
tablespoons coconut flour (I used Bob's Red Mill) 1 teaspoon cinnamon
Pinch of fine grain sea salt
Pinch of nutmeg 1/2 teaspoon baking powder 1 egg (o 2 flax eggs) 2
tablespoons milk of your choice (I used
almond milk) 1 1/2
tablespoons maple syrup 1
tablespoon coconut oil (or
butter), melted 1/2 teaspoon vanilla extract
Ingredients 2 bananas, peeled 350 ml
almond milk 170 g
almond butter 100 ml agave syrup 2
tablespoons arrowroot a
pinch of vanilla powder a
pinch of dried ginger powder a
pinch of whole sea salt 80 ml coconut milk 3 - 4 handfuls of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]
A Better Pecan Pie Part 1: Spelt Crust 1/2 cup melted coconut oil or non-dairy
butter 1/4 cup brown sugar 1 cup wholegrain spelt flour 1 cup plain flour 2
tablespoons ground flaxseeds 1/2 cup
almond milk 1 teaspoon cinnamon a
pinch of salt
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2
tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup
almond butter handful cacao nibs 1/2 cup raisins
pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
Part 2: Pie Filling * makes 8 servings 2 cups pecan halves 6 - 7 oz firm tofu 1/2 cup pure maple syrp 1/4 cup melted coconut oil or non-dairy
butter 1/4 cup unsweetened
almond milk 8 dates, soaked 2
tablespoons arrowroot powder 1 teaspoon vanilla extract a
pinch of salt
for the filling 3 cups homemade
almond milk 1/3 cup maple syrup
pinch sea salt 3
tablespoons agar - agar flakes (I like these) 2 1/2 oz raw cocoa
butter — shredded zest of 2 blood oranges 1 cup blood orange juice 1/2
tablespoon vanilla extract — optional
1 1/2 cups
almonds (substitute walnuts or pecans) 1/2 cup pumpkin seeds
Pinch sea salt 1 cup pitted Medjool dates 2 - 3
Tablespoons fresh lemon juice 1 teaspoon vanilla powder (or vanilla extract) Zest of 1 lemon 1 cup coconut
butter, softened Shredded, unsweetened coconut for garnish
1/2 cup pitted Medjool dates 1 cup whole raw
almonds 1/2 cup whole oats 1/2 cup pumpkin seeds 1/2 cup raisins 1/3 cup
almond butter 1/4 cup liquid coconut oil 1
Tablespoon vanilla extract 1 teaspoon cinnamon
pinch sea salt
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 Brownies 500g of sweet potatoes (about 2 medium) 12 medjool dates 6
tablespoons of pure maple syrup 100g of ground
almonds 2
tablespoons of melted coconut oil a
pinch of salt 100g of ground oats 6
tablespoons of raw cacao powder For the Icing 2
tablespoons of coconut oil 2
tablespoons of
almond butter 1
tablespoon of maple syrup 2
tablespoons of cacao powder Method: Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes.
1 juicy clementine or tangerine, peeled and broken into segments 1 small beet, peeled and chopped 1⁄2 cup (125 mL) red berries of choice (such as raspberries or strawberries) 1⁄2 ripe banana, preferably frozen 2
tablespoons (30 mL) raw or roasted
almond butter (I prefer roasted) 1
tablespoon (15 mL) chia seeds 1 cup (250 mL) unsweetened
almond milk 1⁄4 teaspoon (1 mL) pure vanilla extract
pinch fine sea salt (omit if using salted
almond butter)
6 ounces coconut cream or kefir cheese 1 cup coconut milk or raw cream 2 or more
tablespoons almond butter 6 large dates, pitted and soaked 2
tablespoons cocoa or carob powder 1 teaspoon vanilla extract
pinch sea salt
Cook a serving of quinoa for 20 minutes over medium heat on stovetop, and then remove from heat and stir in 2 - 3
tablespoons of
almond butter, a
pinch of sea salt, a
tablespoon of chia seeds or Cocochia snack m, 1/2 teaspoon vanilla and 1 teaspoon cinnamon.
1 cup
almonds 1 1/2 cups cashews 1 cup dates 2
tablespoons agave nectar 1
tablespoon coconut
butter (also known as coconut oil) 1
tablespoon vanilla extract 1/2 cup cocoa
Pinch of seasalt Soak
almonds overnight.
1/2 -1 cup
almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1
tablespoon cacao powder or unsweetened cocoa powder 1
tablespoon almond butter (or organic peanut
butter) 1 large banana, sliced and frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional)
Pinch of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
2 - 3 frozen bananas 600 ml plant - based milk (
almond or coconut) 2 heaped
tablespoons cashew or
almond butter 1 - 2 medjool dates, pitted 3/4 - 1 teaspoon turmeric 3/4 - 1 teaspoon cinnamon 1/4 teaspoon ginger
pinch cardamom
pinch black pepper 1 tbs raw honey or rice malt syrup (optional - i don't use either) 1 scoop vanilla protein powder (optional) 1 cup ice (optional)
1/2 cup rolled oats 2
tablespoons ground flaxseed 1 medium ripe banana 1/4 cup
almond butter ⅛ cup raw honey 1 pastured egg 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 cup carrots - grated 1 medium apple - grated 1/2 cup chopped walnuts (plus extra to garnish)
pinch of pink himalayan salt
Into each bowl of oats, mix in 1
tablespoon of
almond butter, 1/2 teaspoon of vanilla, a
pinch of sea salt, 1 teaspoon of maple syrup and 1 teaspoon of cinnamon.
from Mark's Daily Apple Ingredients: 1 small handful of walnuts 1 small handful of pecans 2
tablespoons ground flax seed 1/2 — 1 teaspoon ground cinnamon 1
pinch of ground nutmeg 1
pinch ground ginger 1
tablespoon almond butter 1 banana, mashed 3 eggs 1/4 cup unsweetened
almond milk (add more if you prefer it
I will often times add 1
tablespoon of
almond butter, a
pinch of Himalayan pink salt, and a few drops of stevia in order to make it even tastier!