Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g
almond flour 2 tbsp potato starch or arrowroot 1/2
tsp sea salt 90 g / 3 oz chilled
butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
10 soft dates 1
tsp fresh ginger 3 tbsp tahini (preferably unhulled),
almond butter or nut
butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional)
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp
almonds, finely chopped 1/2
tsp ground cinnamon 1/2
tsp freshly ground cardamom 1/4
tsp ground vanilla 3 tbsp
butter (or coconut oil) 10 - 15
almonds, chopped a large pinch salt
Ingredients: 1 Cup Oats 1/3 Cup Coconut Oil 1/2 Cup Pecans 6 Dates 1/4 Cup Molasses 1/3 Cup Shredded Coconut 4 Tbsp Maple Syrup 1/4 Cup
Almond Butter 1/2 Cup Dried Cranberries 1
Tsp Cinnamon
Also, one variation I like doing is Mexican chocolate, by adding 1 - 2 Tbsp of
almond butter and a 1/4
tsp of cinnamon (or more) to the wet mix and mixing thoroughly.
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted
almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut
butter 100 grams of honey or date syrup 1/2
tsp.
Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1
tsp baking powder 1
tsp baking soda 1/2
tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened
almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2
tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy
butter 3 cups icing sugar 1
tsp vanilla extract 8 oreos (1/2 packet)
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan
butter or coconut oil 1/4 cup
almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2
tsp baking soda 1/4 ground ginger 1/2
tsp ground cinnamon
1 cup tapioca flour 1 cup
almond flour 1/2 cup coconut flour 1 tbsp milled chia seeds 1/2
tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted
butter (coconut oil can be used but will give a different taste) 3 eggs 1
tsp bicarbonate of soda 1
tsp apple cider vinegar (with the mother)
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup
Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2
tsp Vegan
butter / Coconut oil Optional Nuts (
Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted
butter, room temperature, cut into small pieces 1/4
tsp salt stick of marzipan (optional, or you can add 125g slivered
almonds instead)
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1
tsp baking powder 1/2
tsp salt 1
tsp ground cinnamon 1 1/2
tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted
butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered
almonds
4 ripe bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1
tsp baking soda 1
tsp baking powder 1/2 cup
almond butter 1
tsp vanilla extract 1 stick
butter melted (not paleo) or 1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisins
So the next batch, I added a tablespoon of
almond butter, a scoop of vanilla protein powder, & a
tsp of stevia.
Tart shells - 2 cups
almond meal 1/2
tsp baking soda (if you prefer the crust thin, omit this) pinch salt 30g
butter diced 2 tbs agave or honey
In a small saucepan, combine 1/4
tsp vanilla extract, 1/4
tsp cinnamon, the chopped dates,
almond butter and maple syrup.
Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup
Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2
tsp Vegan
butter / Coconut oil
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
2 Tbs
Butter or Ghee for a more authentic taste 1 Large Onion 1 Tbs Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1 Dried Red Chili 1
tsp Dried Corriander 1
tsp tumeric 1 Tbs Fresh Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4 Cup
Almond Flour Honey — Optional for sweetness Pinch Saffron 1/2 Cup Greek Yogurt 1/2 Cup Heavy Cream
Cookies: 1 1/2 cups powdered shugar 1 cup
butter 1 egg 1
tsp vanilla 1/2
tsp almond extract 2 1/2 cups flour 1
tsp baking soda 1
tsp cream of tartar
1 cup shredded carrot 1 cup shredded sweet potato 1 cup shredded apple 2 eggs 8 dates 1 tbsp of coconut oil or
butter 1/4 cup of orange or apple juice 2 cups blanched
almond flour 1
tsp baking soda 1/3
tsp salt
50g unsalted
butter, softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g ground
almonds zest of 1 lemon 150g self - raising flour 1
tsp baking powder pinch of salt Pistachio nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
1 1/4 cup confectioners sugar 1 cup + 2 Tbsp vegan
butter (I used Earth Balance) 1 1/2
tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2
tsp salt 1/4
tsp vanilla 1/4
tsp orange extract 1/4
tsp almond extract 2 3/4 cup all purpose flour
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2
tsp double acting baking powder 1/2
tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut
butter or coconut oil 3/4 to 1 cup
almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
1 head of kale, washed, dried and torn into large pieces 1/4 cup raw
almonds (or
almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1
tsp raw honey 1 inch fresh ginger, grated dash cayenne
Ingredients: 2 1/2 cups all - purpose flour 2
tsp cornstarch 1 1/2
tsp baking powder 3/4
tsp ground cinnamon 1/4
tsp ground nutmeg 1/2
tsp salt 3/4 cup
butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1
tsp vanilla extract 1/4 - 1/2
tsp almond extract (use a 1/2 if you want a slightly more noticeable
almond flavor) 1/4 cup granulated sugar 1 1/4
tsp cinnamon
Ingredients: -1 / 4 cup oatmeal - coconut
almond milk -2 tbsp Fage 0 % Greek yogurt -1
tsp chia seeds -1
tsp hemp seeds - white peaches, diced -1 tbsp mango
butter
Ingredients makes about 12 small pancakes - recipe can be doubled easily - I use a griddle 2 eggs 1 very ripe banana 1/4 cup
almond butter - where to buy nut
butters 2 Tbsp raw milk, kefir or coconut milk 1
tsp baking powder 1
tsp cinnamon Pinch salt 1... Continue Reading
Gluten free pie crust: 200 g mixed nuts (we used
almonds and cashews) 10 fresh dates 100 g cold
butter 2/5 cup (55 g) buckwheat flour 2
tsp cinnamon
gluten free if intolerant) 1 cup / 250 ml / 100 g
almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1
tsp baking powder 1/2
tsp ground vanilla 1/2
tsp sea salt 3.5 oz / 100 g
butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
2 cups / 500 ml / 200 g
almond flour 1/2 cup / 125 ml / 75 g buckwheat flour 1
tsp baking powder 2 - 3 tbsp poppy seeds 1/2
tsp sea salt 100 g
butter 1/2 cup / 125 ml honey or maple syrup 2 organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)
1 cup plus 2 tablespoons of all - purpose flour (She used King Arthur's) 1 teaspoon of sugar 1 / 8th
tsp of salt 2 eggs 1 1/4 cup of unsweetened
almond milk 2 tablespoons of
butter, extra for frying pan (melted) Filling — whatever you choose
1/3 cup of nuts (I used a mix of
almonds and walnuts) 1/3 cup of hemp seeds 1/3 cup of gluten free oats 1/4 cup of
almond butter (or nut
butter of your choice) 3/4 cup of dates (about 10 - 12) 2
tsp of maple syrup
Cake 1/2 cup vegan
butter 1/2 cup + 2 tbsp
almond milk 3/4 cup punkin ale 2
tsp pure vanilla extract 2
tsp ground cinnamon 3/4
tsp fine sea salt 1
tsp baking soda 1/2
tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
1 cup / 240 ml rolled oats 1/2 cup / 120 ml / 70 g ground
almond flour 2 tbsp corn starch a pinch sea salt 1/2
tsp vanilla extract or ground powder 3 tbsp coconut oil or
butter 2 tbsp maple syrup or honey
2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2
tsp baking powder 1/2
tsp salt 1 lemon, zest and juice 1 cup milk (I used
almond milk) 4 Tbsp
butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)
Add 1 TBS of
almond butter and 2
tsp of maple syrup (optional for sweetness) and stir.
Ingredients 250g plain flour 75g ground
almonds 2
tsp ground ginger 1 1/2
tsp ground cinnamon pinch of ground cloves pinch of ground nutmeg 2
tsp cocoa powder 1
tsp baking powder 1/2
tsp bicarbonate of soda 200g honey 75g
butter 150g plain chocolate Method 1.
1/2 cup softened vegan
butter or margarine (can also use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use
almond) 1
tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1
tsp baking soda 1
tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
wholemeal pancake made with rice or
almond milk and small egg; spread with
tsp nut
butter and either all - fruit spread or 1/2 banana (make up all of the batter into pancakes and freeze, interleaved with baking paper)
I then mix 1 - 2 T of peanut or
almond butter with a glug of mirin, the same of soy sauce, a
tsp of fish sauce, a
tsp of sesame oil, and a T or so of warm water and turn off the heat and stir that mixture in and it is so amazing and everyone is happy.
3 tbs of
almond meal 2 tbs of cocoa powder 2 tbs of honey 1
tsp of vanilla extract 1 egg a few dashes of salt a few dashes of cinnamon 1
tsp coconut oil 1
tsp peanut
butter Mix well to spread out the peanut
butter.
So, here's what I did: 2 1/2 C (10 oz) blanched
almond flour, 1
tsp b. soda, 1/2
tsp salt, 1 TBSP + 1
tsp cinnamon, 1 TBSP ginger, 1
tsp cloves, 1/2 C (4 oz) pasture
butter, 1/2 C (2.8 oz) coconut palm sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses.
CRUMBLE — 1/2 cup GF oats (50g)-- 1/2 cup ground
almonds (60g)-- 1/2 cup pecans (50g)-- 1
tsp baking powder — 2
tsp cinnamon — 1 tbsp coconut sugar — 3 tbsp cold
butter, cut into cubes — 1/2 lemon zest
Almond Dip: 2 tbsp vegan yogurt 1 tbsp almond butter or peanut butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut
Almond Dip: 2 tbsp vegan yogurt 1 tbsp
almond butter or peanut butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut
almond butter or peanut
butter 2
tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut etc..
TOPPINGS: 8 oz brie cheese 1 cup walnuts SAUCE: 1/2 cup
butter 1/2 cup Swerve Confectioners (or xylitol) 1/2 cup unsweetened
almond milk OPTIONAL: 1/2
tsp guar gum (thickener)
2 tbsp
butter 1
tsp red pepper flakes 1 cup unbleached white flour 3/4 cup fine - grain cornmeal 1/4 cup natural cane sugar 1 tbsp baking powder 1 1/2
tsp fine grain sea salt 1 cup
almond milk 1 large egg 1 4 - oz can mild green chilies
for the cookie dough filling: 2-1/2 cups all purpose flour 1
tsp salt 1 cup vegan
butter, at room temperature 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1
tsp vanilla 1/3 cup soy or
almond milk 1 cup vegan chocolate chips
1/2 cup coconut flour (OR 2 cups blanched
almond flour) 1/2
tsp baking powder 1/4 cup Swerve confectioners (or erythritol and 1/4
tsp stevia glycerite) 1/2
tsp Celtic sea salt 1 cup unsweetened
almond milk 2 TBS melted
butter or coconut oil 7 eggs (4 if using
almond flour) 1
tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)
1/2 cup Jay Robb vanilla whey or egg white protein 3/4 cup
almond flour 1/4
tsp Celtic sea salt 1/4 cup coconut oil (or
butter) 1
tsp cinnamon 1/2 cup Swerve or erythritol 1
tsp stevia glycerite