Sentences with phrase «tablespoons ground flax»

1 large egg, slightly beaten 1 cup whole or 2 % milk 1 tablespoon mascavo sugar 2 tablespoons ground flax seed 1/3 cup fresh strawberries, pureed 1/2 cup pecans, chopped 3 teaspoons baking powder 1/2 teaspoons salt 1 cup white whole wheat flour Virgin coconut oil for the griddle

1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them...

1 cup Brown Rice Flour or Sorghum Flour 1 cup Bob's Red Mill All Purpose Gluten - free flour 4 tablespoons ground flax seeds (I buy them...

3/4 C. Coconut flour 1/4 C. Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4 Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this flower.

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon...

Ingredients: 2 1/4 cups all purpose gluten - free flour (We use Bob's Red Mill) 2 teaspoons baking powder 2 Tablespoons ground flax seeds 2 cups unsweetened plant milk 1/2 cup unsweetened...

Ingredients, makes approximately 16 biscotti 3/4 cup lightly toasted hazelnuts (or almonds) 2/3 cup granulated, unrefined sugar 2 egg substitutes (I blended 2 tablespoons ground flax seeds with 6 tablespoons warm water) 1 teaspoon pure vanilla extract (I mixed vanilla extract and almond extract for a traditional almond -LSB-...]

Ingredients: 6 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 1/3 cup Aquafaba (or water) 2 Tablespoons poppy seeds warm water, separated: 1/3 cup plus 1/3 cup plus 3 1/4 cups Preheat oven to 200oF.

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

2 tablespoons ground flax (feel free to omit if you don't have it... it just adds a bit more depth to the flavors)

Finding a tasty way to eat my daily ground flax has been a challenge until I tried this: mash together 2 tablespoons ground flax with 2 teaspoons strawberry (or your favorite) preserves and spread on a piece of whole grain toast.

ground cardamom 3/4 cup sugar (I used the slightly less processed organic cane sugar) 1/4 cup coconut oil, soft, but not melted 2 tablespoons ground flax with 6 tablespoons warm water 1 teaspoon pure vanilla extract 1/2 cup unsweetened non-dairy milk

INGREDIENTS: 2 ounces baby spinach 2 ounces romaine lettuce 1/2 cup pomegranate juice, cherry juice or cherry pomegranate juice 1 tablespoon non-alkalized cocoa powder 1 cup frozen cherries 1 ripe banana 1/2 teaspoon powdered vanilla bean 2 tablespoons ground flax seeds 2 tablespoons hemp milk

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

1 onion chopped 1 cup frozen spinach or fresh that has been chopped and cooked 1 cup frozen kale or packed fresh kale (chop leaves and stalks into small pieces) 8 ounces firm tofu 2 tablespoons ground flax seeds mixed in 1/4 cup water additional water for cooking as necessary * Instead of spinach and...

More than two tablespoons ground flax seeds twice daily may help someone birth sooner rather than later.

Mock Bread Pudding Recipe Type: Dessert Ingredients 3/4 cup mixed berries 2 tablespoons ground flax seeds 2 tablespoons water pinch cinnamon 1 egg 1 scoop Fat Flush Whey Protein Read More

1 cup lentils 3 cups vegetable stock or broth 1 large yellow onion 1 large carrot 1 stalk celery 2 tablespoons olive oil 2 teaspoons minced garlic 1 cup breadcrumbs 3/4 cup chopped walnuts 3 tablespoons ground flax mixed 1 teaspoon oregano 1 teaspoon sea salt 1/2 teaspoon ground black pepper 2 tablespoons ketchup 1 tablespoon pure maple syrup 1 tablespoon balsamic vinegar

3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste

3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1

I used: 1/3 cup (sweetened) soy milk 1 teaspoon lemon juice 2 tablespoons ground flax seed 1 1/4 c all purp flour 2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 cup rice bran oil 1/2 cup dark cane sugar 1 teaspoon vanilla Thanks a lot for the recipe!

6 tablespoons water 2 tablespoons ground flax seeds (flax meal) 1 cup all - purpose flour 1 cup cornmeal 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup canola oil

Gingerbread Flax Muffins Makes 6 muffins 1/3 cup unsweetened almond milk (or your preferred non-dairy milk) 1 teaspoon apple cider vinegar 2 tablespoons ground flax seed

Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks

3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon dried oregano 1⁄4 teaspoon chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black pepper

♥ 1 cup warm water ♥ 2 tablespoons ground flax seeds ♥ 2 cups self - raising flour ♥ 1 teaspoon salt ♥ 1 teaspoon baking soda ♥ 1/2 teaspoon cinnamon ♥ 1/2 cup full fat coconut milk ♥ juice of half a lemon ♥ 1/2 cup melted coconut oil ♥ 2/3 cup granulated sugar ♥ 3 large ripe bananas, mashed ♥ 1 cup fresh blueberries

5 from 1 vote Print Chickpeas, chocolate and tahini muffins Ingredients 1 cup cooked chickpeas approx. 200 g or 1 can 2 flax eggs 2 tablespoons ground flax seeds + 5 tablespoons water 60 g cacao powder 70 g coconut sugar 80 g tahini 120 -LSB-...]

Therefore this recipe if you want to try vegan would be: 2 tablespoons ground flax, 6 tablespoons water mixed together & let stand for 5 minutes to thicken.

4 tablespoons ground flax seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls of arugula, cleaned a tablespoon extra virgin olive oil 2 garlic cloves, peeled 4 - 5 tablespoons sesame seeds dried thyme, to taste whole sea salt, just enough to taste freshly ground white pepper, to taste a few pinches of chili powder

The Ingredients 1 tablespoon shredded coconut 3/4 cup frozen strawberries 1 container Orange Vanilla Chobani Champions 1/2 banana, chunked 1/2 cup unsweetened almond milk scant 1/4 teaspoon rum extract * 1 tablespoons ground flax meal zest of 1/2 small orange

1 cup chopped dates 1 cup boiling water 1 egg 3 tablespoons organic canola oil 1/2 cup turbinado sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground in a food processor) 2 tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts

1/2 cup buckwheat flour 1/2 cup all purpose gluten - free flour (Bob's Red Mill) or Sweet Sorghum Flour 2 tablespoons ground flax seeds 2 tablespoons tapioca starch or other starch: potato, corn 1 teaspoon baking powder 1 to 1 1/2 cups water (varies, based on flours used, location, humidity, etc.) OPTIONAL: 1/4 cup sunflower seeds, 1 teaspoon cinnamon, 1 teaspoon fennel seeds

1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix of peanuts, pumpkin seeds and sunflower seeds)

1 cup Brown Rice Flour or Sorghum Flour 1 cup Bob's Red Mill All Purpose Gluten - free flour 4 tablespoons ground flax seeds (I buy them...

1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them...

1 cup rice flour 1 cup rolled oats 1 teaspoon cinnamon 1/2 cup applesauce, unsweetened 1/2 cup finely grated carrot 2 tablespoons ground flax seed plus 6 TBS warm water 3 tablespoons molasses

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon...

1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)

1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries

Ingredients: 6 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 1/3 cup Aquafaba (or water) 2 Tablespoons poppy seeds warm water, separated: 1/3 cup plus 1/3 cup plus 3 1/4 cups Preheat oven to 200oF.

3 Tablespoons ground flax seeds in 6 tablespoons water 1 1/4 cups yellow cornmeal 1 1/4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4 cups nondairy, unsweetened yogurt.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Blend together the following ingredients: 1 1/4 cup rolled oats or 1 cup oats and 1/4 cup cornmeal 4 tablespoons ground flax seeds 1/4 cup sunflower and / or pumpkin seeds 2 tablespoons cornstarch or Ener - G Egg Replacer 2 cups water 1 tsp fennel seeds Vegetable cooking oil for the waffle iron

1 cup rolled oats 2 tablespoons ground flax seeds 1/4 cup sunflower seeds (or other seed or nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel seeds 2 tablespoons apple cider vinegar 2 cups water Vegetable cooking oil for the waffle iron

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

Here's what was in those smoothies: 4 scoops Less Naked Pea Protein Powder, 2 — 3 cups of Super Greens (baby spinach, chard, and kale), 2 tablespoons ground flax seed, 1 tablespoon cocoa powder, 1 banana, 1 tablespoon protein powder.

Vegan variation: substitute 2 tablespoons ground flax seed whisked with 1/4 cup water for the egg; substitute 1 1/2 cups almond milk for the yogurt and milk.

Cookies 1-1/3 cups flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoons salt 1 tablespoons ground flax seeds 3 tablespoons water 1/2 cup vegan margarine

1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste