Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2
tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Filling 1 or 1 1/2 package cream cheese (8 oz / 225 g per package), softened 3/4 cup coconut sugar 2 eggs 1 1/2 cups (8 oz / 225 g) butternut squash, diced 1 tsp pumpkin pie spice (or 1/2 tsp ground cinnamon + 1/4
tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg)
Not exact matches
1/2 cup uncooked quinoa
+ 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4
tsp ground vanilla or 1/2
tsp pure vanilla extract 1/2
tsp freshly grated
ginger
1 cup
+ 1/4 cup Natural Delights Medjool dates, pitted 1 cup almonds 1/2
tsp ground ginger 1/2
tsp cinnamon 1/4
tsp nutmeg 1/4
tsp vanilla extract 1/8
tsp cloves
1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c sugar 1/4
tsp salt 1.5
tsps baking soda 1/4
tsp each
ground cinnamon, nutmeg and cloves 2.5
tsps ground ginger 1/3 cup oil 1/2 cup
+ one tbsp molasses 1/2
tsp pure vanilla extract 1.5
tsps fresh
ginger chopped and
ground to a paste in a mortar and pestle 1/2 c chocolate chips.
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
· 1.5 tbsp golden flax meal
+ 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2
tsp baking powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4
tsp vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
For the Cheesecake Batter 8 oz cream cheese, softened 1 egg 1/2 cup sugar 2 Tbsp
+ 2
tsp flour 2/3 cup pumpkin puree 1/3
tsp pure vanilla 2/3
tsp cinnamon 1/3
tsp ground ginger 1/3
tsp ground cloves
140 g (10 tbsp) unsalted butter 140 g (2 1/2 dl minus 1 tbsp; 1 cup) brown rice flour 50 g (1 dl
+ 1 heaping tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado sugar 2 tbsp tapioca starch 1 1/2
tsp baking powder 1/2
tsp fine sea salt 1/2
tsp cinnamon 1/4
tsp ground ginger ⅛
tsp ground nutmeg ⅛
tsp ground cardamom (preferably freshly
ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple syrup 1
tsp vanilla extract 200 g zucchini, coarsely grated
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh
ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2
tsp of turmeric powder 2
tsp garam masala 1
tsp ground coriander 1
tsp ground cumin 1/2
tsp dried chilli flakes 1
tsp sea salt (
+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water
+ stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1
tsp baking soda 2
tsp baking powder 2
tsp pumpkin pie spice (or just a rough mix of
ground cinnamon, nutmeg,
ginger + cloves) 1/2
tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1
tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2
tsp vanilla extract
for the spice mix 1
+ 1/2 tbsp
ground cumin 1
tsp ground cinnamon 2
tsp ground turmeric 1
tsp ground ginger 1/4
tsp ground black pepper 1
tsp salt
1 Tbsp rice vinegar
+ 1 Tbsp lime juice
+ 1
tsp agave syrup
+ dash of turmeric
+ dash of
ground ginger (or 1/2
tsp fresh grated
ginger)
+ 1 Tbsp chopped fresh scallions (green parts)(optional)
+ 2 Tbsp water = light Asian - inspired vinaigrette dressing.
Recipe by dear friend Sasha Nelson matchaful coconut yogurt cheesecake tart Free of dairy, gluten, soy, refined - sugar makes 1 medium cake / tart ingredients spiced seeds 1/4 cup mix of raw pumpkin
+ sunflower seeds 2
tsp pure maple syrup 1/4
tsp sea salt 1/2
tsp cinnamon,
ground 1/4
tsp ginger,
ground...