2
teaspoons almond flour 2 teaspoons grated pecorino romano cheese 1 1/2 teaspoons mixed dried herbs: thyme, sage, rosemary, oregano salt and pepper
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
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)
1 cup pumpkin seeds — ground into
flour in a food processor 1 cup brown rice
flour 1/2 cup gluten free oat
flour 1/4 cup tapioca starch 2
teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2
teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
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)
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
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
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 buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup
almond milk (could sub with any milk) 6 tablespoons amaranth
flour (again, feel free to sub this with oat
flour, ground oats, quinoa flakes, or
almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1
teaspoon vanilla essence
While the coconut milk is thickening, in a food processor, buzz
almonds /
almond flour, 2 tablespoons molasses, 1 tablespoon arrowroot powder, 1/8
teaspoon salt until dough forms.
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!
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake
flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2
teaspoons baking powder 3/4
teaspoon salt 1/2
teaspoon baking soda 3 large eggs, room temperature 2
teaspoons almond extract 1 1/2
teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced
almonds, toasted
Ingredients 8 ounces chicken breast tenderloins (about 6 pieces) 1 cup
almond flour 1
teaspoon salt 1
teaspoon pepper 1/4 c...
Almond Tart Crust 1 1/4 cups (155 grams) all - purpose
flour 1/2 cup (60 grams) sliced
almonds 1/4
teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice water
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g)
flour 1/2
teaspoon baking powder 1/4
teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2
teaspoons vanilla extract 18 whole unblanched (with skins)
almonds or pecan halves Sift the
flour, baking powder and salt into a medium bowl and set aside.
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...
Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or
Almond like my «error») 1 Tablespoon water 1-1/2 cup
flour 1
teaspoon baking soda 1
teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams)
flour 1 1/2
teaspoons baking powder 1/4
teaspoon salt 1/3 cup (32 grams)
almond flour or finely ground
almonds 1/2 cup (120 grams) milk
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2
teaspoon vanilla extract 3 tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's
Almond Flour Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3 tablespoons Anthony's...
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
1 1/4 cups of All - Purpose
Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour (King Arthur
Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour is preferred) 1 cup of whole wheat
flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1
teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it plain.
Whereas, in the original recipe (with less
almond flour) you have 1-1/2
teaspoons.
2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla
almond milk 1/4 cup of white sugar 1.5
teaspoons baking soda 1.5
teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose
flour (I used King Arthur) 1 cup of whole wheat
flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some
flour to coat)
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups of all - purpose
flour (I used King Arthur) 2
teaspoons of baking powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced
almonds.
• 4 ounces blanched
almond flour (about 1 cup) • 4 ounces eggs (about 2 large eggs) • 1 ounce agave nectar or honey (around 1 tablespoon) • 1/4
teaspoon baking soda • 1/2
teaspoon apple cider vinegar 1.
[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)
(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.)
2 cups of all - purpose
flour 1/2 cup of sugar 2.5
teaspoons of baking powder 1
teaspoon of flax seed meal 1/2
teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of
almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional)
Almond Crumble 4 tablespoons (60 grams) butter, room temperature 1/4 cup (50 grams) brown sugar, packed 1/2
teaspoon ground cinnamon 1/4
teaspoon salt 1/2 cup (60 grams) all purpose
flour 1/2 cup (45 grams) old fashioned oats 1/2 cup (60 grams) sliced or chopped
almonds
1 cup
flour 1/4 cup flaxseed meal 2
teaspoons cinnamon 2
teaspoons nutmeg 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/4
teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2
teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered
almonds
1 1/2 cups all - purpose
flour 2 tablespoons cornstarch 1/4
teaspoon ground cinnamon 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2
teaspoons pure vanilla extract 1/4
teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Gluten - Free Vanilla Wafers 1/3 cup Anthony's Coconut Sugar 1/2 cup cold butter, chopped 1 egg 2
teaspoons vanilla extract 1/2 cup Anthony's Cassava
Flour 1-1/2 cups Anthony's Blanched
Almond Flour 1/4
teaspoon salt 1/4
teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet.
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
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose
flour 2
teaspoons ground cinnamon 1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2
teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or
almond milk
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose
flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1
teaspoon baking powder 1/4
teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2
teaspoons Amaretto 1
teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose
flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use
almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
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...
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)
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
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.
1 pack Vanilla APS vegan protein powder (see Note for subs) 3 tablespoons coconut
flour 3/8 cup
almond milk 1/4 cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1
teaspoon butterscotch flavoring 5 squares 85 % dark chocolate
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 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1
teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched
almond flour 1 cup macadamia nut
flour (or use all
almond flour) 1/2 cup arrowroot or tapioca
flour, or equal amounts of both (omit for SCD diets) 1 1/2
teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1 1/2 cups whole - wheat all - purpose
flour 1
teaspoon baking powder 1 pinch of salt 2 large bananas 1 tsp vanilla extract 1/2 cup
almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chips
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
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.
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)