For the apple compote 4 sweet apples, peeled, cored and diced 4 tbsp water 2 tsp sugar 1 tsp cinnamon 1/2
tsp ground cardamom Seeds of 1/2 vanilla pod (keep the empty pod)
Not exact matches
4 Tbsp flax meal /
ground flax
seeds, divided 3 Tbsp sesame
seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4
tsp red pepper flakes 1 1/2
tsp sea salt, or more to taste 1/2 Tbsp cumin
seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2
cardamom pods, crushed, green shells discarded (optional) 1/2
tsp mustard
seeds (optional)
1
tsp black peppercorns 1
tsp coriander
seeds 1 small cinnamon stick 1/2
tsp cloves 1/2
tsp ground allspice 2
tsp cumin
seeds 1
tsp ground cardamom 1/2 whole nutmeg, finely grated
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp
seeds 2 tbs organic chia
seeds 1
tsp organic toasted almond meal 2
tsp organic
ground flaxseed for sweet, sprinkle a dash of
ground cinnamon and
cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
2 tbsp ghee, coconut or olive oil 1
tsp cumin
seeds 1/2
tsp ground turmeric 1/2
tsp ground cardamom 1/2
tsp ground cilantro 1 pinch
ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
1 lb (1/2 kg) red organic apples 250 g rhubarb, cut into slices 1 cup (2 dl) water 1 tbsp fresh ginger, finely chopped 1
tsp cardamom seeds 1
tsp cinnamon
grounded
2 cups apple juice, around 6 apples 1 cinnamon stick 2 star anises 2 allspice
seeds 1/2
tsp cardamom seeds 1 sprig fresh rosemary 2 carrots 1 inch (2,5 cm) fresh ginger or more to taste 1/2
tsp ground cinnamon 1/2
tsp ground nutmeg
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy
seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green
cardamom pods,
seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel
seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1
tsp cinnamon 1
tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp
ground flax
seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
Pin It dairy - free strawberry & pistachio chia - oat bars yields 9 medium - sized bars Ingredients: the crust 1 tbsp chia
seeds 3 tbsp water 1 cup rolled oats 1 - 1/2 cup oat flour 1/2 cup almond meal / flour 1/2
tsp ground cardamom 1/2
tsp... Continue Reading →
200 g whole wheat flour 100 g dark rye flour 40 g corn grits 45 g steel cut oats 1/4 cup mixed nuts and
seeds + more for the topping (1/4 cup coconut sugar — 35 g) * 1
tsp salt 1
tsp baking soda 1 tbsp coriander
seeds seeds from 5
cardamom pods, freshly
grounded 1/2
tsp ground cinnamon 1 1/3 cup kefir or yogurt **
1 cup
ground poppy
seeds = 100 grams 1 cup
ground almonds or walnuts = 100 grams 1 cup chopped nuts = 85 grams 1 cup oatmeal = 100 grams 1 cup
ground coconut = 100 grams 1 tablespoon
ground cinnamon = 10 grams 1 teaspoon = 5 grams 1
tsp cardamom powder = 5 grams 1 teaspoon instant coffee = 5 grams
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup
seeds (I used pumpkin & sunflower
seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4
tsp cardamom 1/2
tsp ground vanilla A generous pinch of salt
4 cups gluten free oats 1 cup brown rice flakes (or 1 more cup oats) 1 cup pumpkin
seeds (or other nut /
seed) 1 cup hemp
seeds (or other nut /
seed) 1/2 cup shredded coconut 2 Tbsp
ground chia
seeds or flax
seeds 1 1/4 cup apple juice 2 heaping tablespoons melted coconut oil 1
tsp gluten - free vanilla extract (Simply Organic is GF) or vanilla flavoring 1
tsp cardamom 1
tsp cinnamon, 1/2
tsp allspice, or 1 - 2 Tbsp mesquite flour 1/4
tsp salt 1/4 -1 / 2
tsp stevia liquid, to taste (I used SweetLeaf's English Toffee flavor, yum!)
For the cake 2 large free range eggs 1
tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g
ground almonds 35g wholemeal spelt flour 3/4
tsp baking powder 1/2
tsp baking soda Small pinch sea salt 1
cardamom pod,
seeds removed &
ground 1/4
tsp nutmeg, freshly grated Handful flaked almonds
3 cups dried, unsweetened coconut flakes 2 tbsp chia
seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2
tsp fine sea salt 1
tsp ground cinnamon 1/2
tsp ground ginger 1/2
tsp ground cardamom tiniest pinch of
ground cloves couple twists of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract