Not exact matches
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1
teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g)
golden flax meal Zest of 2 medium blood oranges 1/2
teaspoon cardamom 1/4
teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1
teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground
golden flax meal 1
teaspoon sea salt 1
teaspoon baking soda 1/2
teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1
teaspoon vanilla extract 3/4 cup buttermilk
1/4 cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2
teaspoon (36 g) yellow corn
meal 1/4 cup plus 2 tablespoon (60 g) corn starch 1/4 cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2
teaspoon (30 g) oat flour (make sure they are certified gluten free) 2
teaspoon baking soda 1
teaspoon salt zest from two lemons 1 cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1
teaspoon vanilla 2 tablespoons honey 1/4 cup (30 g)
golden flax meal
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground
golden flax seed 2 tablespoon blanched almond flour or sunflower
meal 1/2
teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3
teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a
meal * (not almond
meal) 2 Tablespoons coconut flour 4 Tablespoons ground
golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream of tartar 1/4
teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
3 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g)
golden roasted
flax seeds 2 tablespoons (15 g) almond
meal 1 1/2
teaspoons nutritional yeast Generous 1/2
teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a
meal * (not almond
meal) 2 Tablespoons coconut flour 4 Tablespoons ground
golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream of tartar 1/4
teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.