2 ingredient recipe

Almond flour cauliflower popcorn is your new favorite snack! Made with 2 ingredients (cauliflower & almond flour), it is vegan, keto, paleo, oil-free, and a breeze to make.

Almond Flour Cauliflower Popcorn {2 ingredients, Vegan, Keto, Oil-Free}

cauliflower,

(84 g) almond flour or almond meal

(150 mL) water

Preheat oven to 450F (225C). Lightly spritz a...

Preheat oven to 450F (225C). Lightly spritz a large rimmed baking sheet with nonstick cooking spray.

In a large bowl, whisk the almond flour,...

In a large bowl, whisk the almond flour, water and (optional) salt until blended.

Add 1/2 of the cauliflower to bowl, tossing...

Add 1/2 of the cauliflower to bowl, tossing to coat (use hands to rub the almond batter into the cauliflower pieces). Place coated pieces on prepared baking sheet. Repeat with remaining cauliflower (note: if any batter solids remain in bowl; rub over the top of the cauliflower).

Bake in the preheated oven for 25 to...

Bake in the preheated oven for 25 to 30 minutes until golden brown (check early to avoid burning).

Serve immediately.

Power up your breakfasts and snacks with my super-easy, 2-ingredient vegan banana bars! They are oil-free, gluten-free, &amp; customizable.

2-ingredient Vegan Banana Bars (oil-free, GF)

banana (about 5 to 6 large)

(300 g) rolled oats (certified GF, as needed)

salt

Preheat the oven to 400F (200C). Generously spray...

Preheat the oven to 400F (200C). Generously spray a 9-inch square pan with nonstick cooking spray.

In a large bowl, finely mash the bananas....

In a large bowl, finely mash the bananas. Add the oats (and any other flavor enhancements, like salt, vanilla, sweetener). Let the dough stand for 15 minutes while the oven preheats.

Stir in any optional mix-ins, if using. Spread...

Stir in any optional mix-ins, if using. Spread the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 19 to...

Bake in the preheated oven for 19 to 24 minutes until golden brown and the center is set.

Cool completley in the pan. Remove the bars...

Cool completley in the pan. Remove the bars from the pan and cut into 8 big bars.

My 2 ingredient millet naan bread is the simple and so delicious bread you need to make! It only requires TWO ingredients and TWO minutes of your time (start to finish), plus it is gluten-free, lectin-free, oil-free and vegan.

2 Ingredient Millet Naan (Oil-free, Gluten-free)

millet flour

flaxseed meal ((I prefer golden flaxseed meal))

water ((I use filtered tap water))

Preheat

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.

In a small bowl, stir together the millet flour, flaxseed meal, and an optional pinch of salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Spread

Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Cook

Increase the heat to medium high and cook the naan for about 45 to 60 seconds until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.

Flip

Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.

Cool.

Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!

Worked like a dream in my ceramic skillet! I devoured it and plan to make a batch of multiples tonight. Thank you!!!

Thank you for all of your recipes. This is pure genius, it comes out perfect. I have missed bread so much! I’ve already made this three times, it is going to be a staple.

Velvety, luscious date caramel dip is the healthy treat you are craving! Made with 2 ingredients, it is vegan, oil-free, nut-free, gluten-free, easy to make and incredibly delicious! Pair it with sliced apples, pretzels, or anything else worth dunking.

Date Caramel Dip (2 Ingredients)

(packed) whole pitted dates

nondairy milk ((e.g., almond milk, cashew milk, oat milk))

vanilla extract

Soak

Place the dates in a small, heat-safe bowl. Cover with boiling water. Let soak for 10 minutes (to soften the dates).

Drain

Drain the dates through a mesh strainer or colander.

Blend

Place the dates and milk in a high speed blender. Blend, stopping to scrape down sides of the blender several times, until smooth and creamy.

Season

Transfer to a small bowl or jar. If desired, stir in vanilla and/ or salt to taste.

Serve

Serve with sliced apples or pretzels, or use to top cakes, cupcakes, ice cream, or yogurt.

My high protein 2 ingredient teff naan bread is the perfect bread for marathons and marathon length days! Made with finely ground teff grain (native to Ethiopia), this naan is fast and easy to make in a skillet (NO ROLLING!), vegan, oil-free and gluten-free.

2 Ingredient Teff Naan (High Protein)

teff flour

In a small bowl, stir together the teff flour, flaxseed meal, and optional salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Scrape the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Increase the heat to medium high heat and cook the naan for about 60 to 90 seconds (watch closely) until the top side appears dry (it will look lighter brown / grayish) , a spatula is easily slid underneath, and there are some darkened spots on the bottom side.

Slide a spatula underneath the naan and flip over. Cook for about 2 to 3 minutes longer until the other side is darkened in multiple spots and easily moves in the skillet (not sticking)

I have had a cup of Teff flour lurking in my freezer that I’ve come close to throwing away several times because I didn’t know what to do with it. But I recently discovered your website and then this teff naan recipe showed up. Oh my gosh, it is so good and so easy!!!! I’ve already made three big naan and still haven’t used all of my flour. Thank you thank you for this great high protein bread I love it. Oh, and for other readers, this is a big hearty piece of bread. It could easily be two servings although I’ve scarfed it down every time I’ve made it because it’s so good.

An easy healthy almond cookie recipe made with only 2 ingredients that is 100% vegan, gluten-free, and keto-friendly.

2-Ingredient Cookies

Almond Flour (or almond meal)

Maple Syrup (or any liquid sweetener you like)

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.

In a large mixing bowl, combine almond flour and maple syrup until the dough is wet and sticky.

Oil your hands, scoop about 1 1/2 tablespoons of dough, roll it between your hands, and place it on the cookie sheet. Leave a 1-thumb space between each cookie ball. Repeat this until you form 6 balls, oiling your hands as needed, as the dough is quite sticky.

Flatten each dough ball with your hand: the thinner, the crisper. I like to keep mine slightly thick for a moist center.

Bake on the center rack of the oven for 10-12 minutes or until the edges are just turning golden brown.

Cool them down immediately on a cooling rack for 30 minutes. They firm up as they cool down.

Store up to 1 week in an airtight container at room temperature.

Storage

Delicious. Added chopped cranberries and pecans.

Yes yes. Delicious. Take 5 minutes to make a huge batch.  Love these

2 ingredient coconut date cookies are the perfect treat, any time of day! Easy to make, they&#039;re also oil-free, grain-free, gluten-free &amp; vegan. They will satisfy your sweet tooth &amp; power your day!

2 Ingredient Coconut Date Cookies (Vegan, Oil-Free, GF)

coconut ((lightly packed; see notes))

dates

Soak and drain

Place the dates in a small mixing bowl. Add the boiling water and soak for 15 minutes. Drain through a mesh sieve or colander.

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.

Chop coconut

Place the unsweetened coconut shreds in a food processor. Process until very finely chopped. Leave in the food processor bowl.

Add dates

Add the drained, soaked dates (or soft Medjool dates) to the food processor with the coconut. Add salt, if desired. Process, stopping several times to scrape down the bowl, until the mixture comes together into a cookie dough that holds when pressed together.

Portion and flatten

Using a small cookie scoop or tablespoon (tbsp), scoop out eighteen equal portions of dough. Roll and press each portion into a ball.Place the balls two inches (5 cm) apart on the prepared baking sheet. Flatten each ball into a circle (2 inches/5 cm in diameter, about 1/4 inch thick).

Bake

Bake in the preheated oven for 8 to 10 minutes until golden brown at the edges.

Cool

Remove from oven and cool on the baking sheet for 1 minute. Transfer cookies to a cooling rack to cool completely (the cookies will firm up as they cool).

These are soooo yummy!!!  I just made a batch and can't wait to play around with variations.  These are the perfect tea cookies.  I made several of your breads and see that I need to spend more time in the cookie section too!! :)

Did I mention how much I LOOOOVE easy recipes?  Thank you a million!!

So easy to make,  and so delicious.  A winner for sure.  
Since I made only a small batch I was able to bake them in a toaster oven,  with great success.  
Thanks for creating such an unusual recipe.

So excited to try these. Would coconut flour work?

I used your photo to inspire my chocolate decoration (lots of zigzags!) for half of the cookies, and kept the other half plain for simpler snacks. I love coconut and dates so I knew I would like these. Mine have a delicious crunch  because I pressed the a little thinner. Another winner, thank you!

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Top Tags

Almond Flour Cauliflower Popcorn {2...

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The most viewed 2 ingredient recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine