Sentences with phrase «teaspoons ground chia»

1/2 cup (70 g) superfine brown rice flour 1/3 cup (45 g) buckwheat flour 1/3 cup (40 g) tapioca starch 1/3 cup (35 g) hazelnut flour 2 teaspoons ground chia seeds (optional) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 tablespoons (110 g) cold unsalted butter, diced 6 to 8 tablespoons ice water

I think it would work with 3/4 cup milk, 1 1/2 teaspoons ground chia seeds, 1 large ripe mashed banana, 2 tablespoons peanut butter, 3/4 cup oats, a pinch of salt and 1 tablespoon of honey or pure maple syrup.

We substituted 1 teaspoon ground chia seed, hydrated in 3 teaspoons of boiling water, and added the resulting gel to the wet ingredients before combing them with the dry.

Not exact matches

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 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)

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

If you don't have any ground flaxseed, you can leave this out or substitute in a teaspoon or two of chia seeds instead.

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

1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips

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

1/2 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

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

To answer your question about chia seeds, you can use them the same way you use flax, except you need much less chia: I use one teaspoon (5 ml) chia per 1 tablespoon (15 ml) water; let sit, then add as you would ground flax & water.

What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed

For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds

Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flakes

1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1 cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2 cup chickpeas 2 teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one lemon

Mix the remaining wet ingredients, except the 1/2 teaspoon of chia seeds (save for sprinkling on top of muffins), into the ground chia seeds and water mixture.

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

750g rolled oats 100g ground almonds 100g sunflower seeds 100g pumpkin seeds 50g sesame seeds 50g flaxseeds 50g chia seeds (optional) 1 teaspoon ground cinnamon 1 tablespoon honey (optional) Raisins (optional)

Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)

1 tablespoon ground chia seeds (I grind mine in a coffee grinder) 3 tablespoons water 1 cup creamy almond butter * 1/2 cup coconut sugar 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch of sea salt

3 cups (270 grams) old - fashioned oats 1/2 cup (85 grams) quinoa, uncooked 1 cup (140 grams) whole almonds, chopped coarsely 1 tablespoon chia seeds (optional) 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/3 cup (78 ml) coconut oil, melted 1/3 cup (80 grams) almond butter 1/2 cup (170 grams) honey 1 teaspoon vanilla extract 1/2 teaspoon salt 1 egg white (optional) * 3/4 cup (120 grams) dried cranberries

From memory, I took 1 teaspoon of chia seeds and ground them to a fine powder in a coffee grinder.

Upgrade the nutritional profile by tossing in a few teaspoons of ground flaxseeds or chia seeds.

2 cups shredded coconut 1/2 — 1 cup hemp seeds (less if you choose to add dried fruit to your base mix) 1/2 cup chia seeds 1/2 cup whole or coarsely ground flaxseeds (I grind mine) 1/4 teaspoon sea salt OPTIONAL (I had more spices than the recipe calls for) 1/2 cup chopped dried fruit 1/4 — 1/2 teaspoon various spices.

2 large red flesh plums (black plums work too) 6 red cherries 1/2 teaspoon ground vanilla (or 1 teaspoon extract) 2 teaspoons coconut butter 1 1/2 cups plain soy milk (see note) 2 tablespoons chia seeds

1) 6 tablespoons of chia seeds 2) 2 cups of milk (dairy milk, almond milk, or whichever type of milk you prefer) 3) 4 teaspoons of honey 4) 2 teaspoons of pure vanilla extract 5) 1 teaspoon of ground cinnamon 6) 1 cup of fresh pomegranate seeds

Depending on how ripe the fruit is, I usually grind about a teaspoon chia seeds and three drops of liquid stevia per pint of fruit.

ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons honey Pinch of sea salt

2 (16 ounce) packages firm tofu 3 tablespoons olive oil 2 cups diced onions 1 cup peeled and grated carrot 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried dill 2⁄3 cup chopped walnuts 1 cup gluten free breadcrumbs 2 tablespoons tahini 2 tablespoons miso 2 tablespoons Braggs Liquid Aminos 1 -2 tablespoon mustard (optional) 1 tablespoon ground chia 3 tablespoon water

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

1/2 cup virgin coconut oil 1/3 cup peanut butter 1/2 cup pure maple syrup 1 large egg 1 teaspoon vanilla extract 1 1/3 cups old - fashioned rolled oats 1 1/4 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 tablespoon chia seeds 1/2 cup raisins

for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD

1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed few dashes of ground cinnamon 2 tablespoons raw cacao powder 1 tablespoon vanilla protein powder 1/2 teaspoon maca powder 1 teaspoon pure maple syrup

1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed 1/2 teaspoon moringa powder 3/4 cup homemade plant milk (I used cashew) 1 teaspoon coconut oil 1 teaspoon pure maple syrup coconut shavings

1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed 3/4 cup plain plant milk 1/2 — 3/4 cup diced mango (fresh or frozen) 1/2 teaspoon vanilla extract 1 passionfruit

1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed few dashes of ground cinnamon 1 teaspoon maple (plus extra for the squash) 1/2 cup diced butternut squash coconut oil instant cashew yogurt (recipe below)

Coconut Milk Overnight Oats Recipe (vegan) 1/4 cup old fashioned oats, toasted * 1 teaspoon chia seeds 1/8 teaspoon ground cinnamon few grains fine sea salt 1/4 cup full fat coconut milk 1/4 cup water or nut milk (almond or cashew) 1 teaspoon pure maple syrup 1 fresh ripe peach, cut up 1 to 2 teaspoons shelled hemp seeds

Vegan Pumpkin Chia Pudding Recipe 1/2 cup pure pumpkin puree (homemade or canned) 1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk) 1/2 cup canned, full - fat coconut milk 2 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon pure vanilla 1/4 cup chia seeds Topping: Additional coconut milk Shaved dark chocolate

* makes one loaf 1 cup sunflower seeds 1/2 cup ground flax seeds 1/2 cup hazelnuts 1 1/2 cups rolled oats 2 tablespoons chia seeds 4 tablespoons psyllium seed husks, or 3 tablespoons psyllium husk powder 1 teaspoon sea salt 1 tablespoon maple syrup 3 tablespoons coconut oil 1 1/2 cups warm water

It will become obviously thicker at this point (and slightly more once fully cooled), but if you would like a thicker consistency, add an extra teaspoon of ground chia seeds.

I generally have a couple of teaspoons along with ground cinnamon, ground flax seed, chia seed and a few raisins in my plain Greek yogurt that I typically have for breakfast on work days.

5 Ingredient Fig and Banana Cookies With Cardamom [Vegan, Gluten - Free] Ingredients 2 overripe bananas, mashed1 and 1/4 cup ground almonds (make sure you don't pack the almonds into the cup or you'll end up with much more) 3/4 cup dried figs, chopped 1/2 teaspoon cardamom1 tablespoon chia seedsoptional: 1 tablespoon natural sweetener of choice (if using liquid, add 1/2 teaspoon chia seeds) Raw - vocado Key Lime Pie [Vegan, Gluten - Free] Avocados are green and taste good with lime.That was my ah - ha and I headed to the kitchen to play, which yielded this raw, vegan and gluten - free Key Lime Pie!

Made these with 1 1/2 tablespoon ground chia and 3 1/2 tablespoon plus on teaspoon warm water.

I like Nuzest, ground flax seeds, chia seeds, nuts, nut butter (I use about 1 1/2 teaspoon almond butter), pomegranate seeds for topping

1/2 cup chia seeds 1/2 cup old - fashioned oats 3 cups cashew or coconut milk 1 teaspoon ground cinnamon 1 teaspoon agave nectar or honey 2 tablespoons fresh or dried pomegranate seeds 1 tablespoon, plus 1 teaspoon chopped raw almonds