Sentences with phrase «tablespoons buckwheat groats»

1/4 cup gluten free rolled oats or quick oats 2 tablespoons buckwheat groats 1 tablespoon chia seeds 1 - 2 tablespoons pure pumpkin puree (depending on how pumpkin - y you want it!)

Not exact matches

1/3 cup of raw almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded coconut flakes 3 tablespoons of maple syrup Pinch of pink Himalayan salt

1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)

6 cups (540g) rolled oats 1/2 cup (85g) raw buckwheat groats, optional 1 teaspoon (5g) fine sea salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon vanilla bean powder, optional 1/2 -3 / 4 cup (130 - 195g) pure maple syrup (see notes above) 1/2 -3 / 4 cup (90 - 135g) unrefined coconut oil (see notes above) 1 tablespoon (12g) pure vanilla extract

I followed the directions as listed with the following exceptions: I didn't have 4 shallots, so I used 3 plus 1/4 onion, I used dried currents instead of buckwheat groats (love currents with cauliflower), and I added a tablespoon of butter (non-vegan) at the end to pull it together.

RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream

granola 1 1/2 cups rolled oats 1/2 cup raw buckwheat groats 1/2 cup almond flour 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup pure maple syrup 2 tablespoons Dona Chai (optional)

Ingredients: 1/4 cup melted cacao butter 1 tablespoon cacao powder 1 tablespoon coconut sugar 1 cup buckwheat groats

3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin seeds 1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optional

Buckwheat Crust 1 1/4 cup raw (untoasted) buckwheat groats — soaked for 1 hour or overnight 1/3 cup water 1 tablespoon olive oil plus more for the cake pans sea salt and freshly ground black pepper — to taste garlic and / or onion powder or fresh garlic — optional fresh / dried thyme, oregano —Buckwheat Crust 1 1/4 cup raw (untoasted) buckwheat groats — soaked for 1 hour or overnight 1/3 cup water 1 tablespoon olive oil plus more for the cake pans sea salt and freshly ground black pepper — to taste garlic and / or onion powder or fresh garlic — optional fresh / dried thyme, oregano —buckwheat groats — soaked for 1 hour or overnight 1/3 cup water 1 tablespoon olive oil plus more for the cake pans sea salt and freshly ground black pepper — to taste garlic and / or onion powder or fresh garlic — optional fresh / dried thyme, oregano — optional

Add 2 tablespoons of toasted buckwheat groats (kasha) to the chia seeds and stir in the liquid ingredients (maple syrup is not necessary if your banana is ripe).

1 cup raw buckwheat groats 1/4 cup brown sesame seeds 1/4 cup raw sunflower seeds 1/4 cup shredded, unsweetened coconut 1/4 cup almond flour 1/2 teaspoon vanilla extract 1/8 teaspoon sea salt (or 3 to 4 good pinches) 1 tablespoon virgin coconut oil 1/4 cup pure maple syrup

scant 2/3 cup raw buckwheat groats water + 1 tablespoon acid: vinegar / lemon juice / whey from yogurt, etc., for soaking

I used buckwheat groats instead of rolled oats, and instead of coconut sugar I used the remaining sweetened coconut flakes I had with about 2 tablespoons of honey.