cinnamon 2 cups Bob's Red Mill Paleo Baking Flour 1/2 cup chickpea flour 1/2 cup chopped
walnuts pinch salt Instructions:
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1
pinch salt 1 handful crushed
walnuts (optional)
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup
walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds
pinch of
salt 1 cup boiling purified water 2 tablespoons olive oil
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or
walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil
pinch of sea
salt 4 tablespoons poppy seeds, plus more for sprinkling
1/4 cup raw pumpkin seeds or any nuts like almonds,
walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract
pinch of
salt 1.
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour •
Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (
walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
I added a dusting of cardamon, an extra 1/4 c flour to make up for soupy bananas, a large
pinch of
salt, a dollop of nutty quinoa flour, 1/2 tsp of ginger, and 3/4 c broken up
walnuts.
4 - 5 apples, cored, peeled, and chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped
walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger
Pinch nutmeg 1/4 t.
salt
1/2 cup of almonds 1/2 cup of
walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1
pinch of
salt (I used pink Himalayan) 3 cups of purified water
1 1/3 cups pecans 1 1/3 cups cup
walnuts 1/4 teaspoon vanilla
pinch of
salt 1/2 cup diced crystallized ginger 1/3 cup packed dates maple syrup or agave to make mixture sticky
1 cup granulated sugar 1 cup heavy cream, at room temperature 1/2 tsp pure vanilla extract
pinch of kosher
salt 1 1/2 cup of fresh cranberries 1 cup toasted
walnut
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a
pinch of
salt and 1/3 cup of finely chopped pecans or
walnuts.
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few
pinches sea
salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound)
walnuts, pecans or nuts that you prefer
1/3 cup vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon
pinch salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped
walnuts) 1/4 cup seeds / nuts to top loaf
1 1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves *
pinch of
salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped
walnuts, toasted
3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder
pinch of
salt 1 c chopped
walnuts - pecans would be fine too
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea
salt a
pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls
walnuts, coarsely chopped -LSB-...]
Working in batches, blend the
walnuts, cheese, and ramps and asparagus in the Magic Bullet with plenty of olive oil and a
pinch of
salt and lemon juice.
Sage Roasted Nuts 2 cups mixed nuts (pecans,
walnuts and almonds) 1 cup fresh sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous
pinch salt
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR
walnut oil
pinch of ground nutmeg sea
salt
* 2 cups raw, organic
walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your
walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted
walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) *
pinch or two of fine Himalayan or sea
salt (start with one
pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
1 cup of nuts (I mixed
walnuts, Macadamias and pistachios) 1 cup of pitted Medjool dates
Pinch of sea
salt
Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I use dark brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1
pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup
walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
To prepare this easy bread you will need the following ingredients: flour, cocoa powder, sugar, baking powder, baking soda, vegetable oil, Greek yogurt, 2 eggs, vanilla, zucchini, chocolate chips,
walnuts and a
pinch of
salt.
My Best Banana Nut Bread originally based on a recipe from Allrecipes.com 1 3/4 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon
salt 1/2 teaspoon cinnamon A
pinch of nutmeg 2/3 cup sugar 1/3 cup butter, softened 2 eggs 1 1/4 cup mashed banana 1 teaspoon vanilla 1/2 cup chopped
walnuts (optional)
2 cups raw almonds 1 1/4 cup raw
walnuts, divided 1/2 cup oat groats 3/4 tsp ground cinnamon
Pinch of fine sea
salt 4 - 6 medjool dates 2 medium bananas, very ripe
3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon
salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped
walnuts Scant 1/4 cup uncooked millet
Approx. 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie 1/3 cup of
walnuts, or about 20g 1/4 of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon
Pinch of vanilla powder (or essence)
Pinch salt Leave half the
walnuts and cacao nibs aside.
Combine maple syrup, apple cider vinegar, orange zest,
walnut oil and a
pinch of
salt.
3/4 cup organic pecans or
walnuts 2 - 3 tablespoons organic nut butter of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon
pinch of
salt 1/3 cup organic shredded coconut (optional)
1/2 cup
walnuts, toasted 1/4 cup extra virgin olive oil 1 medium clove garlic, peeled 2 tablespoons mellow white miso paste 2 tablespoons white wine vinegar 1 teaspoon honey 2 big
pinches salt (or to taste) 1/4 cup + warm water
100g almonds 100g ground almonds 375g pitted dates 7 tablespoons cacao powder (I use Bioglan — which you can find here) 70g dried mixed berries 70g
walnuts 2 tablespoons coconut oil (I use Lucy Bee coconut oil — you can find that here)
Pinch sea
salt
Pin It Author: Hana, Nirvana Cakery Serves: 8 ″ cake Ingredients: Crust layer: 2 apples, grated 1tsp lemon juice 100g ground
walnuts (1 cup) 100g desiccated coconut (1 cup) 6 medjool dates, pitted 1tsp cinnamon
pinch sea
salt Creamed layer: 200g... Continue Reading →
1/2 cup desiccated coconut 1/2 cup raw
walnuts pinch pink Himalayan
salt 6 medjool dates, pitted 1/4 t ground nutmeg or 1/4 freshly ground nutmeg 1 Tbsp coconut oil, gently melted (see note below)
1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw
walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1 vanilla bean, split and scraped 1/2 tsp ground cardamom
Pinch of fine sea
salt 2 - 3 nectarines, halved, pitted and sliced
Nutty Crunchy Topping 1/2 cup
walnuts 1/2 cup pecans 1 tablespoon coconut oil Dash of cinnamon
Pinch of
salt
2 1/2 pounds apples (about 7), peeled and thinly sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg Small
pinch cloves 2 teaspoons lemon juice 2/3 cup rolled oats (old fashioned, not quick cooking) 2/3 cup whole wheat pastry flour 2/3 cup light brown sugar 1/2 cup chopped
walnuts 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon
salt 1/4 cup organic canola oil 2 tablespoons water
Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous
pinch) of
salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or
walnuts), divided
100g sultanas 100g currants 100g chopped dried apricots 100g chopped dates 200g
walnut pieces Juice of an orange 200g Sukrin Gold 1 ripe banana 80g coconut flour 2 tsp mixed spice 5 eggs 1 tsp baking soda
Pinch salt
1 pound fresh cheese raviolis 12 plump, chewy sun - dried tomatoes (about 2 ounces) 2 medium cloves garlic a couple big
pinches of red pepper flakes 1/3 cup extra-virgin olive oil 1 teaspoon fresh thyme 1/8 teaspoon
salt 1/4 cup
walnuts or pine nuts, lightly toasted
360g (3 cups, spooned and scraped) whole wheat flour 1 1/2 tsp baking powder
pinch salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 375 ml (1 1/2 cups) whole milk 200g (1 cup) granulated sugar 150g (1 1/2 cups) candied, fresh or frozen cranberries 50g (1/2 cup) roughly chopped
walnuts 50g (4 Tbsp) diced candied orange peel 50g (4 Tbsp) diced candied lemon peel
Sautéed Apples &
Walnuts 1 medium apple I used gala 1/4 cup chopped walnuts pinch of salt 1/4 teaspoon cinnamon 1 teaspoon coco
Walnuts 1 medium apple I used gala 1/4 cup chopped
walnuts pinch of salt 1/4 teaspoon cinnamon 1 teaspoon coco
walnuts pinch of
salt 1/4 teaspoon cinnamon 1 teaspoon coconut oil
2 cups oats 1 tbsp PB powder (plus 2 tbsp for topping) 1 tsp cinnamon
Pinch salt 3 ripened bananas, puréed 1/2 cup applesauce 2 tsp vanilla 1/2 diced baking apple, like Cortland 1/2 cup diced
walnuts (optional)
3 cups oats 3 tablespoons pumpkin pie spice (see NOTES)
Pinch salt Chopped
walnuts (optional) 2 tablespoons vanilla 1 1/2 cups puréed pumpkin 1/4 cup whole cranberries, rinsed 3/4 cup cannellini beans 8 dates, pitted and soaked in warm water to soften 1/2 cup fresh brewed black, chai or pumpkin spiced tea
for the sage +
walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of
walnuts, lightly toasted about 1/2 teaspoon of
salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a
pinch of
salt a drizzle of olive oil
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
Ingredients 2 bananas, peeled 350 ml almond milk 170 g almond butter 100 ml agave syrup 2 tablespoons arrowroot a
pinch of vanilla powder a
pinch of dried ginger powder a
pinch of whole sea
salt 80 ml coconut milk 3 - 4 handfuls of chopped
walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]
4 egg whites, at room temperature 1/2 teaspoon lemon juice 1/2 teaspoon vanilla 1/2 teaspoon espresso powder 1/4 teaspoon ground chipotle pepper
pinch of
salt 3/4 cup sugar 12 oz dark chocolate, melted and cooled 1/2 cup toasted chopped
walnuts
1 cup brazil nuts, macadamia or cashews * 1 cup almonds, hazelnuts or
walnuts * 1/2 cup nut butter or tahini 1/2 cup raw cacao powder 1/4 cup coconut oil, gently melted 2 Tbsp rice syrup
pinch Himalayan pink
salt
Not having any almond butter, I ground 3 T of
walnuts in my mini-Cuisinart, then added the milk / dates, a
pinch of
salt, and a few drops of vanilla extract.