Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or
almond flour 1 1/2
teaspoon sea salt 1/4 cup olive
oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
My ratio is 2T
almond butter to 1.5
teaspoons coconut
oil.
Cheese Base 1 cup nuts — cashews,
almonds, or macadamia 2 tablespoons olive
oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1
teaspoon raw honey 1 garlic clove pinch of salt
3/4 cup
almond milk 1
teaspoon coconut sugar 1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons
almond milk 1 cup (140 g) buckwheat flour 1 cup (120 g) tapioca flour 1/2 cup (70 g) millet flour 1 1/2
teaspoon salt 1/4 cup olive
oil 1 tablespoon nigella seeds
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon
almond milk — divided 1/2
teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4
teaspoon sea salt 2 tablespoons olive
oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
6 cloves garlic, minced 1/2
teaspoon turmeric powder 1
teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6
almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2
teaspoon cumin powder 1/2
teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable
oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 tablespoons Coconut
Oil 4 tablespoons
Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1
teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1
teaspoon Baking Soda 1/4
teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/4 cup raw pumpkin seeds or any nuts like
almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch of salt 1.
3/4 cup unsweetened
almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive
oil 2
teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
This mixture is very dry with just 4
teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut
oil and
almond butter.
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 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and
almond flour) 2 tablespoons olive
oil 1 medium yellow onion, peeled and sliced 1/2
teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive
oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1
teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or
almond milk
1 cup unsweetened shredded coconut 1 cup
almond flour 1/3 cup arrowroot flour 1 tablespoon cinnamon 1/2
teaspoons sea salt 1/3 cup coconut
oil 1/3 cup water 1/3 cup maple syrup 1/2 cup organic Thompson raisins 1/2 cup chopped pecans
3 tablespoons extra virgin olive
oil 1/2 pound sliced mushrooms 1/4
teaspoon fine grain sea salt 4 cups cooked black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted
almonds
Ingredients Crust -1 large head of cauliflower -1 / 2 cup
almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive
oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive
oil a couple big pinches of salt 1/2 cup Spanish
almonds, or toasted regular
almonds 1/2 cup goat cheese, crumbled
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
Teff Cacao Peanut Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut
Oil, softened 1/4 cup maple syrup 2 tablespoons
almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4
teaspoon baking soda 1/4
teaspoon salt...
1/4 cup creamy
almond butter 1/4 cup maple syrup 1/4 cup coconut
oil, melted 1
teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4
teaspoon ground cinnamon 1/2
teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
2 cups blanched
almond flour 2 tablespoons coconut flour 1/4 cup golden flaxseed meal 1/4
teaspoon kosher salt 1 1/2
teaspoons baking soda 5 (1/4 cups) of chia gel 1/4 cup coconut
oil (melted) 1 tbsp of xylitol 1 tbsp apple cider vinegar
[2 cups]
almond flour, [1/2
teaspoon] baking soda and [1 Tablespoon] coconut
oil.
1/2 cup canola or other vegetable
oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure
almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
1/2 cup roasted, unsalted
almonds 1 garlic clove 1/2
teaspoon coarse salt 1
teaspoon paprika (optional) 2 1/2 tablespoons extra virgin olive
oil 2 organic boneless, skinless chicken breasts, halved (4 pieces total)
(I used 1.5 cups of whole
almonds, 2 tablespoons coconut flour, 1/4 cup of whole flaxseeds, 1/4
teaspoon salt, 1.5
teaspoons baking soda, 5 large eggs, 1/4 cup coconut
oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.)
1 + 1/4 cup dates, pitted and roughly chopped 1/4 cup
almond butter 2 tablespoon maple syrup 1
teaspoon vanilla 1 tablespoon coconut
oil 1/4
teaspoon sea salt 2 - 3 tablespoon unsweetened
almond milk
3/4 cup rolled oats 1 cup
almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut
oil, melted 1/4
teaspoon pure
almond extract 1
teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
for the cake: 2 cups all purpose flour 1
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon salt 1 1/2
teaspoons ground cinnamon 2
teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola
oil 1/4 cup pure maple syrup 1/4 cup plain
almond milk
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut
Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup
almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
almond milk 1 cup Anthony's
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1
teaspoon vanilla extract 1/2
teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup...
1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon champagne vinegar 1/2
teaspoon kosher salt 1/4
teaspoon black pepper 1/4 cup olive
oil 5 ounces baby arugula 1 endive, chopped 1/4 cup smoked
almonds, roughly chopped 2 ounces crumbled goat cheese
2 cups blanched
almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup grapeseed
oil (olive
oil, melted coconut
oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2
teaspoons ground cinnamon 1
teaspoon ground nutmeg 1
teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Puree the
almond butter, garlic, lime juice, tamari, honey, sesame
oil, 1
teaspoon salt, and 1/4 cup water in the bowl of a small food processor.
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
Ingredients: 2 tablespoons extra virgin olive
oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened
almond milk 1
teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup
almonds, finely ground 3/4
teaspoon ground cinnamon 3/4
teaspoon freshly ground black pepper 3/4
teaspoon ground cloves 3/4
teaspoon ground cardamom 1/2
teaspoon baking powder 2 tablespoons vegetable
oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
WET INGREDIENTS 6 ripe bananas 1 cup coconut
oil (cold pressed, non-refined) 2/3 cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1 cup coconut sugar 2
teaspoons raw organic stevia (green powder) 1 3/4 cups organic
almond flour (this is cheaper when purchased in bulk) 1 3/4 cups organic tapioca starch 1 1/2
teaspoons organic baking powder - gluten & aluminum free 1
teaspoon natural baking soda 1
teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
2 tablespoons butter, ghee, or coconut
oil 3 eggs 3/4 cup whole milk or coconut milk 1/2 cup
almond flour 1/4 cup arrowroot powder 2 tablespoons coconut sugar or honey 1/2
teaspoon vanilla extract 1/8
teaspoon unrefined sea salt 1/2 cup fresh or frozen organic blueberries
1/3 cup
almond flour 1 banana 1/8 cup
almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1
teaspoon pure vanilla extract coconut
oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked
almonds 3/4
teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive
oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper
2 cups shredded coconut flakes 3 tbsp coconut flour (or
almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1
teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut
oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)
1/2 cup of pecans 1/3 cup of
almond 10 pitted medjool dates 2 tablespoons of dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein powder 1 tablespoon of melted coconut
oil 1 tablespoon of orange zest 1
teaspoon of cinnamon powder 1/2
teaspoon of ground ginger 1/4
teaspoon of ground clove 1/4
teaspoon of ground nutmeg
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1
teaspoon fennel seeds 1
teaspoon granulated garlic 1
teaspoon granulated onion 1
teaspoon ground sage 2
teaspoons coarsely ground black pepper 1 1/2
teaspoons kosher salt 2 tablespoons extra-virgin olive
oil (EVOO) 2 cups whole
almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1
teaspoon vanilla extract 1
teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
3 cups blanched
almond flour 1/2 cup coconut
oil Scant 1/2 cup brown sugar 2 eggs 1
teaspoon baking soda 1
teaspoon Kosher salt 1/2
teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orange
Toss the
almonds with 1/2
teaspoon olive
oil and spread out on other side of the baking sheet.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola
oil 1/2 cup whole - wheat pastry flour 1/2 cup
almond meal 1 1/2
teaspoons baking powder 1/2
teaspoon salt 1 cup
almond or soy milk 1/4 cup sugar 1
teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
1/4 cup poppy seeds 1/2 cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2
teaspoons baking powder 1
teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut
oil or grape seed
oil 1
teaspoon vanilla extract 1
teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1 organic lemon
4 cups old fashioned oats 1/2 cup slivered
almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2
teaspoon + 1/4
teaspoon salt 1/4 cup coconut
oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2
teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons
almond butter 1 garlic clove, sliced 2 tablespoons olive
oil 3 tablespoons red wine vinegar 3/4
teaspoon sea salt 1/2
teaspoon ground cumin 1
teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks of celery, cut into thirds
200 ml
Almond Breeze ® Unsweetened
Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1 generous
teaspoon of Coconut
oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half
teaspoon Cinnamon — lowers blood sugar levels
Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smooth.